Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

I’m tellin’ ya... this happened...

Options
caliking
caliking Posts: 18,731
in EggHead Forum
Impromptu. Someone *cough* @20stone *cough* went a little nuts with  a recent SRF sale and asked if we wanted to come over for ribs. 

Oh well. If you’re going to force me to, I guess I could. 



#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
· Share on FacebookShare on Twitter

Comments

  • caliking
    caliking Posts: 18,731
    Options
    I guess this should be OT since no eggs were lit. Ribs were done in 20stone’s KBQ. And were phe.no.me.nal. I brought jalapeño cornbread and sourdough (baked on-site at ChezJonez). Good wine, Belgian brews, and bourbon ensued. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Options
    Surely was epic coming from the goat gods.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,046
    Options
    Nice!!
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Options
    Sounds like a great cook and good time. Doesn’t seem off topic to me. Y’all are dedicated eggers.
    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
    · Share on FacebookShare on Twitter
  • BuckeyeFork
    BuckeyeFork Posts: 191
    Options
    That fork is so hot.
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,458
    edited February 2018
    Options
    BuckeyeFork said:
    That fork is so hot.
    (Almost) everyone loves a dirty, juicy fork. 
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,046
    Options
    BuckeyeFork said:
    That fork is so hot.
    I like a nice thick shaft all the way to the head.  That shaft gets to narrow for me.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,164
    Options
    Can’t wait to see the Supper Bowl remnants.  :)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • Hotch
    Hotch Posts: 3,564
    Options
    My phone did not ring... :o
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
    Options
    I did take a pic of the ribs!


    The rub was brisket-level peppery, and I was surprised at how good it tasted on these ribs. They were fantastic. 

    I think @20stone ’s spawn took some pics of other stuff. Hopefully they will make their way here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter

Categories