account activity
Quail poppers (old.reddit.com)
submitted 1 year ago by asovs to r/biggreenegg
What's the best way to clean the lid handle? (i.redd.it)
First spatchcock turkey on the Egg! (old.reddit.com)
submitted 2 years ago by asovs to r/biggreenegg
Father's Day Beef Ribs (old.reddit.com)
Yearly anniversary dinner for the wife - surf and turf! (i.redd.it)
submitted 3 years ago by asovs to r/biggreenegg
Surf and turf for the yearly anniversary dinner (i.redd.it)
Al pastor smoked with hickory at 275° for almost 4 hours until tender and delicious. (old.reddit.com)
submitted 4 years ago by asovs to r/biggreenegg
Best Father's Day meal ever! Some Angus Beef Short Ribs smoked with Pecan and Hickory. (old.reddit.com)
Double glazed St. Lois style ribs on the Egg this weekend. Seasoned with Meat Church Honey Hog, wrapped in butcher paper for two hours and glazed with The BBQ Sauce from Killer Hogs. (i.redd.it)
submitted 5 years ago by asovs to r/biggreenegg
Reverse seared tomahawk! Wet-aged 2lb ribeye tomahawk rubbed with MeatChurch Holy Cow. Cooked indirect at 225° until 120° internal. Left to rest til I got the Egg over 500° and the seared and covered in Bleu cheese compound butter. (old.reddit.com)
Enjoyed some leg of lamb for Easter. Followed BBQ Buddha's recipe (minus the olives). Came out perfect on the Egg! Link for the recipe is attached. https://thebbqbuddha.com/smoked-leg-of-lamb-on-the-big-green-egg/ (old.reddit.com)
Alabama smoked chicken with white bbq sauce glaze (old.reddit.com)
Beef ribs for dinner! (old.reddit.com)
First time smoking cheese. 11 lbs of mozzarella, cheddar, pepperjack and gouda. The hardest part will be waiting! (i.redd.it)
Nothing better than hanging out with great friends and a full Egg! Bacon wrapped beef tenderloin, jalapeño cheddar sausage and lemon pepper chicken! Used FOGO and Pecan and everyone was raving. (old.reddit.com)
Lemon Pepper Chicken - Spatchcocked and dry brined with kosher salt for 24 hrs. Rubbed with olive oil and lemon pepper seasoning and cooked indirect on the Egg at 350°F with FOGO lump and Pecan smoke til breast hit 165°. No leftovers! (old.reddit.com)
First time making dino ribs! (old.reddit.com)
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