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First real cook on the XXL - Ribs and Chicken
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DMW
Posts: 13,832
Last weekend's hot dogs don't really count on my scorecard. Invited the neighbors over for chicken and ribs.
Started with a rack of SLC spares from Costco:
Had a shaker with some Meadow Creek Gourmet BBQ rub. Their rubs tend to be a bit too salty for ribs, so I cut it with fine ground coffee, honey powder and paprika and on the XXL.
After a couple hours, dome temp was reading ~ 300*. However, the ribs didn't look like they were cooking that high, so I got my Maverick out to see what the grid temp. As I suspected, quite a variance between dome and grid.
Glare makes it hard to see, but grid was 268* and dome was 310*, which was good. My end goal was based on 250*-275* cooking temp, not 300*
A bit later, I added the chicken:
I did fix the drip pan so it was centered after taking the photo.
Since the XL was idle and temps were good for cold smoking, put the AMPS in the XL
And then loaded it up with almonds
Then I decided to fool around with where I might want to put an outdoor TV.
Still haven't decided for sure, but I think it might end up in the far corner rather than between the windows.
Baked the bread that had been rising and proofing, used the kitchen clock for this.
Ribs finished about an hour and a half before they were needed:
In for FTC while the chicken finished.
Then I decided to move the fire pit on the patio to see how I liked it there
Made for a pleasant afternoon, had a few beers watching football and staying warm. Pretty awesome weather here in PA for December.
Chicken finished up pretty much right on schedule and got the ribs out of the cooler.
Also made a pan of Costco Mac and Cheese
Ribs:
The rub combo was really good. Not sure I'll be able to get the proportions the same again if I try though.
Chicken breast was nice and moist:
Rub for the chicken was a mix of the rub I used for the ribs and Montreal Chicken. No way I get that the same, and that's a shame, it was great.
Pulled the almonds off the XL and put on some Jarlsberg cheese:
To cap it off, my neighbor brought an espresso stout his brother brought him from Oregon. Never had it before, but it was a pretty decent stout, I'd buy it if I saw it in a store.
I know, I know, I could have done the chicken and ribs on the XL, but I just wanted to fire the XXL and give it a go. The temp variance between the dome and grid even after a few hours of cooking was interesting. Pretty sure the dome temp on this thing is useless. Will be interesting to see how long it takes for them to even out completely. With this much air volume, not sure it will ever even out.
Also found out that having a fire pit on the patio is probably not workable. The smoke from the fire pit finds its way in the basement via the fireplace vent. The entire basement now smells like cherry smoke. I don't really mind, but my wife seems to think this is not a good thing. I think I'll look out for a deal on a propane fire table.
Anyway, it was fun finally putting the XXL to work, after sitting in the garage since June.
Started with a rack of SLC spares from Costco:
Had a shaker with some Meadow Creek Gourmet BBQ rub. Their rubs tend to be a bit too salty for ribs, so I cut it with fine ground coffee, honey powder and paprika and on the XXL.
After a couple hours, dome temp was reading ~ 300*. However, the ribs didn't look like they were cooking that high, so I got my Maverick out to see what the grid temp. As I suspected, quite a variance between dome and grid.
Glare makes it hard to see, but grid was 268* and dome was 310*, which was good. My end goal was based on 250*-275* cooking temp, not 300*
A bit later, I added the chicken:
I did fix the drip pan so it was centered after taking the photo.
Since the XL was idle and temps were good for cold smoking, put the AMPS in the XL
And then loaded it up with almonds
Then I decided to fool around with where I might want to put an outdoor TV.
Still haven't decided for sure, but I think it might end up in the far corner rather than between the windows.
Baked the bread that had been rising and proofing, used the kitchen clock for this.
Ribs finished about an hour and a half before they were needed:
In for FTC while the chicken finished.
Then I decided to move the fire pit on the patio to see how I liked it there
Made for a pleasant afternoon, had a few beers watching football and staying warm. Pretty awesome weather here in PA for December.
Chicken finished up pretty much right on schedule and got the ribs out of the cooler.
Also made a pan of Costco Mac and Cheese
Ribs:
The rub combo was really good. Not sure I'll be able to get the proportions the same again if I try though.
Chicken breast was nice and moist:
Rub for the chicken was a mix of the rub I used for the ribs and Montreal Chicken. No way I get that the same, and that's a shame, it was great.
Pulled the almonds off the XL and put on some Jarlsberg cheese:
To cap it off, my neighbor brought an espresso stout his brother brought him from Oregon. Never had it before, but it was a pretty decent stout, I'd buy it if I saw it in a store.
I know, I know, I could have done the chicken and ribs on the XL, but I just wanted to fire the XXL and give it a go. The temp variance between the dome and grid even after a few hours of cooking was interesting. Pretty sure the dome temp on this thing is useless. Will be interesting to see how long it takes for them to even out completely. With this much air volume, not sure it will ever even out.
Also found out that having a fire pit on the patio is probably not workable. The smoke from the fire pit finds its way in the basement via the fireplace vent. The entire basement now smells like cherry smoke. I don't really mind, but my wife seems to think this is not a good thing. I think I'll look out for a deal on a propane fire table.
Anyway, it was fun finally putting the XXL to work, after sitting in the garage since June.
They/Them
Morgantown, PA
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
Comments
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Simply outstanding Dwayne. Amazing cooking.Sandy Springs & Dawsonville Ga
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Looks awesome Dwayne. Something to think about - when I was going through the health department permitting process it was stressed over and over again that chicken must absolutely be cooked on the lowest level, nothing may be below due to Salmonella concerns, etc. FWIW.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:Looks awesome Dwayne. Something to think about - when I was going through the health department permitting process it was stressed over and over again that chicken must absolutely be cooked on the lowest level, nothing may be below due to Salmonella concerns, etc. FWIW.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 -
DMW said:CTMike said:Looks awesome Dwayne. Something to think about - when I was going through the health department permitting process it was stressed over and over again that chicken must absolutely be cooked on the lowest level, nothing may be below due to Salmonella concerns, etc. FWIW.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
It doesn't need to make sense to fire up the XXL. Too many other rules in life to worry about. Have fun with that thing. Even if it's for a few more hotdogs. I feel the same way with my offset. Way more space than I need for a few mouths but if it puts a smile on your face it's worth it!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Holy sheeaht son you b busy!"I've made a note never to piss you two off." - Stike
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Beautiful. I was wondering when you was going to fire the XXL up?
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WeberWho said:It doesn't need to make sense to fire up the XXL. Too many other rules in life to worry about. Have fun with that thing. Even if it's for a few more hotdogs. I feel the same way with my offset. Way more space than I need for a few mouths but if it puts a smile on your face it's worth it!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Nice lookin' spread, looked like a fun day all around.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Yippee Ki Ay, mthafcka
______________________________________________I love lamp.. -
Seriously, looks good D-wyane-dawg
______________________________________________I love lamp.. -
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How many people do you feed over there? Good lord that All looks great!
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Excellent. Those ribs look so small on that beast of an egg!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
When do you host the next eggfest there looks like you are readyI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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That rack of ribs looks lonely. There’s no way I would have the restraint necessary to only cook the amount of food that was truly needed.
Great cook.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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