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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sunday Cooks
Options
Dave in So Cal
Posts: 603
We had family over for Super Bowl Sunday, so it was not going to be anything fancy. I decided to try a couple things I had not done before on the BGE.
First, I had not done BB ribs before. All my cooks were spares. Used DD and Swamp Venom for rub. I cooked them indirect at 225-250 for about 4.5 hours, and let everyone put on their own sauce. They were a bit overdone, but tasted good.
I also made some fresh salsa with some jalepeno peppers and white onion roasted on the BGE. Added tomatoes, cilantro, lime juice, and salt. It was very good and had a nice kick to it.
The highlight of the cook by far was some stuffed anaheim chilis. I made the stuffing out of queso fresco, black beans, green onion, and red bell pepper. Sprinkled the top with grated colby / jack cheese and pepper. Roasted on raised grid at about 350 for 20 minutes. They turned out great. Thanks to all who made suggestions for peppers last week.
Here are the raws.
And the finished product.
First, I had not done BB ribs before. All my cooks were spares. Used DD and Swamp Venom for rub. I cooked them indirect at 225-250 for about 4.5 hours, and let everyone put on their own sauce. They were a bit overdone, but tasted good.
I also made some fresh salsa with some jalepeno peppers and white onion roasted on the BGE. Added tomatoes, cilantro, lime juice, and salt. It was very good and had a nice kick to it.
The highlight of the cook by far was some stuffed anaheim chilis. I made the stuffing out of queso fresco, black beans, green onion, and red bell pepper. Sprinkled the top with grated colby / jack cheese and pepper. Roasted on raised grid at about 350 for 20 minutes. They turned out great. Thanks to all who made suggestions for peppers last week.
Here are the raws.
And the finished product.
Comments
-
Those peppers look fantastic! -RP
-
Thanks RP. I sort of surprised myself with these. They had the right blend of smooth creamy cheese and heat from the pepper.
-
Great job on the peppers Dave
Ross -
Thanks. They were really good. Everyone enjoyed them.
-
Great job on the cooks Dave,glad to have the rain stop.The peppers look tasty!!
GOOD EATS AND GOOD FRIENDS
DALE -
Thanks Dale.
I was sort of sweating the weather, but it turned out great. Typical So. Cal. winter day with lots of sun and temps in the 60's. Can't beat that. -
Nice work, Dave. Those look awesome!
-
Nice work, Dave. Those look awesome!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum