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All Day Egging -- Ribs and smoked chicken today, pizza tonight
Finally got a day at home with some time to light a fire and enjoy the Egg. She's been chugging away at 275 since 9am....
St. Louis style ribs that I will try and save for the game tomorrow, rubbed with Oakridge Competition Beef and Pork Rub that I got in the rub/sauce exchange. Spritzed with Apple Juice
Leg Quarters rubbed with Tony Chachere's and Lamberts Sweet Rub-o-Mine (another rub exchange favorite)
Once they are done later this afternoon I will reload and get set up for pizza tonight. Will use the chicken for a BBQ chicken pizza and who knows what else we will get inspired to make. If I keep the brown water intake reasonable I will post some pizza pics later tonight, but no promises.....
Be careful out there and have a great day.
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer
Comments
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Looking good. What is this exchange you are speaking of?
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BBQ Chicken
1/2 for kids and 1/2 is a greek (pepperoni, kalamata, banana pepper, feta, shallot)
XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Keep on chugging awayLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks like a great way to spend the day. I'll take a slice of greek pizza and how 'bout you spare me some of those ribs?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 -
^^^^^me too
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Yessir. Way to rock the egg all day! I really like that OR. Competition rub on butts and brisket.
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Post pics of your BBQ chicken pie if you have any, I made one tonight and it turned out great!Cooking on a XL BGE from Allendale, Mi.
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Do you have any tips on reheating ribs? Mine usually are not good reheated.
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@doubleegger - the run/sauce exchange is a fun, anonymous gift exchange done from time to time, I participated last fall in on organized by @cazzy and had fun giving and got an awesome package from @PNFfoodie
@Froman -- I put the ribs on a sheet pan and cover tightly with foil, then put in a 200 degree oven for a while to knock off the chill from the fridge.
To serve, I cut in 2 or 3 rib portions and slowly warm / sauce / crisp up on the gasser (horrors!).
XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer
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