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Egg Class Today!

Got a few college boys home for the holidays that like to EAT off the Egg. Noticed though, that dad does a little too much for them and they're not learning anything 'new'. So today it's up and at 'em (at the crack of noon) boys, you're going to do it all and make your own ribs! (yeah, I know, I bought 'em, but one thing at a time!). From cleaning out the Egg and putting in the lump to picking your rubs to the bend test it's time! 


  • nolaeggheadnolaegghead Posts: 26,707
    Awesome.  Teach them to BBQ and eventually they can start paying you back for (well, kids ain't cheap) everything by doing the cooking.   Not to mention it's a pretty useful skill.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 7,674

    Crack of noon. =))

    I think its a great idea to teach them how to do it themselves. =D>

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • billyraybillyray Posts: 1,173
    Give a man some food of off the egg and he can eat for a day. Teach him how to use and cook on the egg and he can eat for a lifetime. Good job with the boys.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Looking forward to the pics and video if you make one. Great thread already.

    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • R2Egg2QR2Egg2Q Posts: 1,988
    Sounds great but don't be surprised if they add a BGE to their Wish List and expect Santa (Dad) to deliver. ;)
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • henapplehenapple Posts: 15,986
    I thought the other day that's it's about time to get my 13 year old son involved. He makes the best pecan pie. I've taught him to mow yards and since he was 11 he makes around $2500 a summer..of course he uses a 52" zero degree cub. Back in my day....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • yzziyzzi Posts: 1,793
    My 2.5 year old loves helping cleaning the ash and loading up lump. My wife hates me for it.
    Dunedin, FL
  • EggcelsiorEggcelsior Posts: 14,015
    henapple said:
    I thought the other day that's it's about time to get my 13 year old son involved. He makes the best pecan pie. I've taught him to mow yards and since he was 11 he makes around $2500 a summer..of course he uses a 52" zero degree cub. Back in my day....
    Crap! A couple of summers, he can buy his own(or daddy a new one)
  • GK59GK59 Posts: 501

    The crack of noon.

    My dad use to say " are you going to stay in bed until the sun burns another hole in your butt". 

    Smitty's Kid's BBQ

    Bay City,MI

  • I am only 24, and back in my day I mowed tons of yards using a push mower (up to 1 acre).  Too cheap back then to invest in bigger equipment, lol.
  • SteveWPBFLSteveWPBFL Posts: 1,325
    edited December 2012

  • SteveWPBFLSteveWPBFL Posts: 1,325
    Started off just loadin' lump. What's lump, dad? Oh, burns cleaner and slower than briquettes, son. And here's how we set up the fire pit mixing in some chunks of wood for smoke. We've got hickory, apple, cherry, etc. Apple! (doesn't know why yet .... but a good choice).
  • SteveWPBFLSteveWPBFL Posts: 1,325
    I didn't realize but after having the Egg for only one year we've got a pretty good rub lineup in the cupboard. So he checks them all and (unknowingly) picks one of my home made rubs and preps the ribs, trims and rubs 'em down.
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Yep. If you don't take a few pictures it didn't happen.
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Dialed in the Egg at 225F dome and set up the CGS rig and threw on the rubbed three slab Costco pack trimmed to make four racks. Don't get the Egg hot when you want to go low and slow, use a fire starter and let it creep up to temp while you're preppin' the ribs. 
  • SteveWPBFLSteveWPBFL Posts: 1,325
    We let them go for 3 hours at 225F dome, swapped rack locations half way. Then foiled meat side down in parkay and sarracha for an hour. Son LOVES sarracha sauce. 
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Removed the foil and threw them back on meat side up for an hour. At this point I had to be somewhere and left instructions to just let them firm up 1/2 hour to hour but forgot to tell him to sauce them the last 20 minutes. 
  • SteveWPBFLSteveWPBFL Posts: 1,325
    They turned out great, though. The ones below are the rack I had him rub 'kid spice' on ( S&P and GP) for the wife and little ones. Even without sauce we pretty well nailed these ribs. One of my son's friends dropped by and they both enjoyed a rack or two while trading funny college stories. Son was most appreciative for the time and instruction and truly enjoyed the whole process. So yeah, someday son kid for his wedding gift or something like that will be getting a new LBGE!
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Today we put on a couple of pork butts to give away as Christmas gifts ..... E-Z compared to ribs!!!
  • ... and a new Egghead is born !

    Tell your son they look GREAT !



    Dripping Springs, Texas.
    Just west of Austintatious

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