Favorite team:LSU 
Location:Angola, IN
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Number of Posts:550
Registered on:5/9/2005
Online Status:Not Online

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re: SHOP up 20% after strong ER

Posted by TigerHoosier on 8/6/25 at 8:35 pm to
Question for you Cgrande - you do your own research and due diligence? Or do you source it from somewhere else?

re: Turkey on Big Green Egg

Posted by TigerHoosier on 11/10/24 at 3:35 pm to
Kosmos Q - did it last year, doing it again this year.

Really good, highly recommend.
Sherwood South, they’re great

re: Best off the shelf BBQ sauces

Posted by TigerHoosier on 4/18/24 at 7:05 pm to
Rufus Teague Touch of Heat
Outside of Scottie, I put money on Lowery, Kirk, and Cam Smith.

re: Start/Sit Week 3

Posted by TigerHoosier on 9/24/23 at 9:52 am to
D. Pierce or
AJ Dillon

1PPR

Thanks

re: Ostrich meat

Posted by TigerHoosier on 8/20/23 at 5:31 pm to
Had an ostrich steak at Rouj Creole not long ago.

Tasted just like a filet. Side by side you would never know the difference.
BGE owner.

Baby backs, not spares.

Pull membrane, light coat yellow mustard, rub down with Bad Byronz.

Use half hickory, half peach wood. 4-5 chunks of each. Use BGE placesetter with 1/2 foil pan of water set on top of it. Get smoke going at 250.

Put ribs in rib rack, can usually fit 3-4 racks of ribs.

3 hours smoke.

Pull ribs, put in foil, cover lightly with squeeze butter and either agave or honey. Back on Egg for 1 hour.

Remove from foil, put directly in BGE and sauce. Cook for 45 minutes.

Boom. Done. Probably won’t win a competition but they get demolished every time.

You can skip the foil step, and go straight to sauce if you don’t feel like fooling with it.
McGlothern showed up late to his one on one intro meeting with CBK, gave attitude, and CBK showed him the door. If I remember correctly.
Any update? In this mess as well.