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billyray

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  • 3/4 c yellow mustard  1/2 c honey  1/4 c apple cider vinegar  2 tbl ketchup  1 tbl brown sugar  2 tsp Worcestershire sauce  1 tsp hot sauce (your choice) from Big Bob Gibsons. Great flavor  
  • About 5 minutes before they're done, I baste with a Hot Pepper Raspberry Chipotle Sauce or Cherry Pomegranate Habanero Sauce. Both sauces are by Rothschild Farm. Really good
  • Here's a post I did in 2011, the cook first happened in1999, it was turbo, but I didn't even know the term then. I now do like others have posted. 325-350 raised indirect on the AR for about 1hr. 40 min. for baby backs, 2 hrs. for St. Louis style. …
    in Turbo ribs? Comment by billyray April 19
  • I've been doing the shrimp with a little twist since I first saw your original post. They are always a hit. Thanks for that first post.
  • bweekes said: billyray said: I have a BGE large and small, Traeger, Weber 6 burner summit, PBC, Masterbuilt smoker and a Chef Cooks flat top/BBQ. Use them all for what they do best. My wife thinks I have a problem :-) @billyray …
  • I have a BGE large and small, Traeger, Weber 6 burner summit, PBC, Masterbuilt smoker and a Chef Cooks flat top/BBQ. Use them all for what they do best. My wife thinks I have a problem :-)
  • Try the Cottage Place
  • Nice talking with you today. Good luck with the new promotion. Keep up the good work.
  • Good talking to you today. Good luck with the new promotion.
  • Beautiful table John, I can see one of these in my future. Just have to figure it out how to get it passed my wife :-)
  • tjv said: Find out how your guests like their meat.  Cooking it whole is no good if most like it medium plus. Yes, there are folks who eat steak other than rare..........lol. I am not a fan of big steak cuts on any grill.  I'd rather see grill…
  • I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn't want to finish hers. So we had another couple over last …
  • Love pastrami. Here's the last one I did and I'm doing another one today
    in Pastrami Comment by billyray January 17
  • R2Egg2Q said: @Chubbs - nice looking ribs and sounds like great end result!  @billyray - those are probably the meatiest back ribs I’ve seen. If your meat cutter still cuts like that, please let me know where he works and when    The gu…
  • billyray said:I forgot to add. The primal rib section actually has 7 ribs. rib #'s 6 through 12. These were 2 pieces, cut from a full 7 bone roast, 1 was a 3 rib section and the other was a 4 rib section. As I watched the guy bone these and saw his …
  • The Cen-Tex Smoker said: billyray said: Here's the sight for APL's method and pics of the ones I did. http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html Just to be clear for others trying to learn, in these …
  • Here's the sight for APL's method and pics of the ones I did. http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
  • pgprescott said: Awesome! Look like Baby backs to me though. No matter, great ribs is great ribs. Bravo! i did a couple racks recently and they cooked faster than the standard ones I regularly cook. What say you? Cook time same, less, or more?…
  • I go between 325-350 and it averages about 45 minutes per pound. This is the only way I do them anymore. Pull @ 195-205. Then double foil and in to a cooler with towels if they are finished before we are ready to eat. Felton, Ca. 2-LBGE, 1-Small an…
  • I go between 325-350 and it averages about 45 minutes per pound. This is the only way I do them anymore. Then double foil and in to a cooler with towels.
  • Here's another good one from Meathead, it's called Memphis Dust. Ingredients 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup American paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginge…
  • Oakridge BBQs' Dominator is outstanding on ribs. I've also used something similar to Mickeys' coffee rub, with a few additions. Here's my recipe;1 Tbs. finely ground espresso coffee beans  1 Tbs. pure ancho chile powder  1 tsp. natural cocoa powder …
  • JohnInCarolina said: Those look incredible.  You did yourself a disservice with the title thread though.  Those aren't regular spares - those are Turbo Berkshire Spares! Good point on the description. I'll think more next time.
  • They cooked the same time for me. Even though they have more curvature than typical St. Louis, that's what they are. I get them on special order from Sierra Meat and Seafood out of Reno.
  • Oakridge BBQ Secret Weapon
  • Best pastrami yet!! billyray  Posts: 1,145 March 2013  in EggHead Forum Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This…
  • Check out the Camp Chef Flat top #475 for $249. Built much better than a Blackstone
  • Check out Mark Bitterman's site http://themeadow.com/
  • Here's the recipe for the espresso rub. Here's my recipe; 1 Tbs. finely ground espresso coffee beans  1 Tbs. pure ancho chile powder  1 tsp. natural cocoa powder  1 tsp. granulated garlic  1/2 tsp. ground cumin  1/2 tsp. brown sugar  1/2 tsp. groun…
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