The Best Prime Rib for the Holidays
Cooks and Cars: The BBQ Buddha’s Perfect Prime Rib On this episode of Cooks and Cars, Chris Sussman aka The BBQ Buddha talks with Rob D’Amico about creating that perfect holiday prime rib on the Big Green Egg. Plus we discuss dry aging, butter compound vs butter rub, EGG setup, cooking temp and the best […]
They Have the Meats
They Have the Meats These guys seem to be amused, will you? On this weeks Cooks and Cars (@cooksandcars), host Rob D’Amico (@robdamico) talks with Captain Ron Dimpflmaier (@cptron302) about building the ultimate beef and cheddar made from leftover prime rib cooked on the Big Green Egg. They also discuss cooking a crown roast and […]
Spatchcock Poultry
Spatchcocked could also mean that you butterflied your turkey or chicken. It’s very simply, a whole bird with the backbone removed and the bird flattened for cooking. OK … so why would you do this to a poultry? In addition to amazing your friends and family, there are several other advantages to spatchcocking a turkey […]
Pizza on the Big Green Egg
I have to tell you that baking pizza on the Big Green Egg is one of my favorite things to do. I used to be one of those guys that said it had to be done at a high temperature of 650º to be done right but when cooking more than one pie you want […]
Italian beef sandwich
Thanks to Greensbury Market for the chuck roast that inspired this recipe. Also must give some probs to BGE employee Alex and his mother for the family recipe. This one is SO GOOD! Ingredients 4 lbs. rump or chuck roast 2 16-oz jars pepperoncini peppers, stems removed (reserve juice) 12 oz light beer 12 oz beef broth […]
It’s A WING THING
Lemon Pepper to be exact! At least I know what you’ll be doing this weekend. Thank you to Greensbury Market for the chicken wings that inspired this recipe. Ingredients 2 lb. chicken wings 3 lemons, zested 2 tbsp pepper 2 tsp salt ¼ cup butter, melted Instructions One hour before the cook, pat the wings dry with […]
How to smoke a brisket
This cook seems to get people really nervous and I get it, you just paid a hundred bucks or more on a piece of meat you don’t want to waste it. If I’m you, I’m not buying anything below prime because once you’re at the choice level meats, quality seems to fluctuate making it more […]
Snake River Farms Seared Cowboy Ribeye
Snake River Farms Seared Cowboy Ribeye on the Big Green Egg!
Open-Faced Spaghetti Pot Pie
Recipe provided by Rob D’Amico I’ve never been but if your in Chicago you have to check out Chicago Pizza and Oven Grinder. They specialize in oven grinders (sandwiches) and something called a pizza pot pie. When I saw the picture I was definitely intrigued and wanted to make this on my EGG. The first round […]