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BBQ Pr0n: The Money Shots
Comments
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Whole Prime Rib, trimmed and rubbed with a rosemary, garlic, kosher salt, cracked pepper and extra virgin olive oil paste, slow roasted at 250, pulled at 128 IT, rested for 20 minutes._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Ok, I'm home with access to my PC. Probably one of the best photos I have of my egged food not taken with my phone. Oh, I didn't take the photo...Tandoori Chicken
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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That's perfect - I can almost taste that through my screen.DMW said:Ok, I'm home with access to my PC. Probably one of the best photos I have of my egged food not taken with my phone. Oh, I didn't take the photo...Tandoori Chicken"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
MOINK Balls. Everyone knows the recipe for those, so I'll just provide a pic.
I chose this pic because I'm currently craving them. 
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cazzy said:
Nah...this pic is much better! Definitely pron worthy.Big_Green_Craig said:Just a simple cheeseburger, but I like the pic.
This is amazing... movie worthy. This just made my night. -
Really not what I hand in mind, though I am intrigued. What's under there - a couple of half lemons?Botch said:
Like this?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@SeahawksEGGHead For the record, that's Craig's cook. IMO, that's the best thing he's posted on this site (excluding his t-shirt).Just a hack that makes some $hitty BBQ....
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How bout chocolate drizzled pig candy?
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That's some chicken T*Ts there, bet those were juicy breasts. How'd you do that??LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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The forum's never seen most of my stuff. I'm more of a twitter/instagram guy...
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Looks great man!Big_Green_Craig said:The forum's never seen most of my stuff. I'm more of a twitter/instagram guy...You should post more...who cares if a bunch of strangers can't stand you.Just a hack that makes some $hitty BBQ.... -
@Big_Green_Craig
That's some fine looking grub you got there. That lobster has my full attention.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great man!cazzy said:Big_Green_Craig said:The forum's never seen most of my stuff. I'm more of a twitter/instagram guy...You should post more...who cares if a bunch of strangers can't stand you.
I don't -
Btw- yes, the waffles were cooked on the Egg.
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Big_Green_Craig said:The forum's never seen most of my stuff. I'm more of a twitter/instagram guy...
I'm a twitter guy, what's your handle? I'm interested in seeing more. -
theyolksonyou said:Big_Green_Craig said:The forum's never seen most of my stuff. I'm more of a twitter/instagram guy...
I'm a twitter guy, what's your handle? I'm interested in seeing more.
@Biggreencraig -
@Big_Green_Craig- I don't even know what this is, but I would kill for a plate of it!! It looks insane!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@sgh It's paella. My house loves it!
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Big_Green_Craig said:@sgh It's paella. My house loves it!
I have never had it. But I can tell that I love it just by looking at it. Do you have the recipe posted some where?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That's funny seeing as how I've always thought of you as more of a t-shirt/firewire guy. But it makes sense that you spend more time on twitter, where all of the serious pitmasters tweet their cooks.Big_Green_Craig said:The forum's never seen most of my stuff. I'm more of a twitter/instagram guy...All joking aside, you really should post links to recipes for some of those. You know, since you're all about helping people on the forum."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Just trolled through my photos and picked a few favorites. Probably could get recipes if anyone is interested. But we all know nobody likes to read.
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He has a couple of different recipes for steaks. I've tried the one with Worcestershire glaze and ribeyes - which one did you do?NPHuskerFL said:My first APL steaks. They were crazy good off the CI pan. The flavor had such depth and the crust.....ooh yeah the crust =P~
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@SGHClick "website" under Biggreencraigs post and his recipes are there. I have made his Paella before, it is eggcellent._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@JohnInCarolina
Basting sauce»»» 1 stick of sweet cream butter, some canola oil, soy sauce, minced garlic, minced shallot and S&P. Used some rosemary, sage and thyme tied to a wooden spoon. Steaks were dried and seasoned with a basic S&P with a lite coat of canola. Pit at 700℉. Seared on CI grid and then let rest. Placed the CI pan in and brought it to temp. Began basting and getting the crust to the steaks and lastly finished with a little butter.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
A few of mine from 2014...
Dutch Oven Peach Cobbler
De-boned and Stuffed Chicken
Octopus Salad
Corned Beef & Cabbage
Various Steaks...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Okay, I'll play..
Tuna tacos with mango chipotle sauce and flank steak tacos with roasted tomato crema (Picture Heavy)
Flank
Tacos...
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Shrimp stuffed ABT...
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Spatchcock Chicken
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
) 
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