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Lamb Rib Cutlets
The Finished Product Recently I tried something that’s never touched our Big Green Egg before – Lamb. I was at the butchers and saw some Lamb Rib Cutlets – just enough for an appetizer experiment. This...
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Physicist Cracks BBQ Mystery
The Stoker Computer controlled fan and alarm system connected to Big Green Egg Have you ever done a long cook – maybe Brisket or Pulled pork only for it to come out dry and tough? Ever notice how the...
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Deschutes Dissident Cranberry Dried Cherry Sauce
The tartness of the cranberry complements the full-flavored Oud Bruin called “The Dissident” (a Flanders-style sour brown ale) from Deschutes. Adding cherries and orange peel amplifies. via Giving...
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Pork Tenderloin Pinwheels with Mustard Sauce
Part 1 of a 2 part post. Last weekend we fired up the Weber Performer grill and cracked open a new cookbook – “Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary BBQ Joint“, written by...
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‘Lil Fatties Recipe – PNW Eggfest 2012
Here’s a new twist on “Smokin’ a Fatty” that we cooked up for the 6th Annual PNW Eggfest. This recipe was a crowd pleaser and will not disappoint at your next gathering. For all of you who stopped by...
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Pig Candy from PNW Eggfest 2012
Ever had Pig Candy?……Here’s a new twist Here’s another 6th annual PNW Eggfest debut and crowd pleaser. As we all know…..everything tastes better with bacon. But….how do you make bacon taste...
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Grilled BBQ Corn with Chimayo Butter
This one is an instant hit at any BBQ party. The slightly sweet and smoky heat combined with the citrus tang of the lime turns boring corn into a fiesta of flavors. This corn pairs perfectly with our...
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Updated: Award-Winning Santa Maria Tri-Tip Smoked over Barrel Chunks
The finished product, pulled at 126deg and rested for 10 mins (Last Updated: May 2013 with Dijon Mustard. We will be serving this at the Pacific Northwest Eggfest in two weeks) Tri-Tip is by far one...
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