Grill-Share

for the love of grilling

Philip LaMarche Male Palm Harbor, FL United States: Share on Facebook Share on Facebook Share Twitter

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Florida

41 members
BIG GREEN EGG

8 members

Food For Sides

35 members
Marinades, Rubs, Sauces …

307 members

Ribs

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Philip LaMarche commented on Z Z's group 'BIG GREEN EGG'

I just bought a new cast iron grill grate from Craycort cast-iron-grates. Has three seperate grill surfaces that are removable for easier fire and wood management. Really nice and already seasoned. www.instantgourmetspices.com

Feb 26, 2011

Florida

Philip LaMarche joined Grill-Share's group Feb 20, 2011

16 Comments

BIG GREEN EGG

FOR ALL FANS OF THE BIG GREEN EGG TO SHARE RECIPES, PHOTOS, AND TO DISCUSS ANYTHING EGG RELATED

Philip LaMarche joined Z Z's group Feb 20, 2011

10 Comments

Philip LaMarche commented on Denise Blouin's group 'Pork'

Bad News BBQ...Here's a suggestion for duplicating from Google... There was a barbecue sauce in the D.C. area called "Bad News", made by former basket player Jim 'Bad News ' Barnes...the best sauce going!!! and the…

Dec 12, 2010

Philip LaMarche commented on Chuck Nute's group 'It's All About The Smoke'

I'm always smoking butts, prime rib, pork ribs or brisket in my Green Egg. I've never done a boned out pork loin. Does this have enough fat to smoke. Any suggestions with the loin? Thanks!

Jul 12, 2010

Philip LaMarche commented on Chuck Nute's group 'It's All About The Smoke'

I smoked a whole red snapper yesterday with wood from Grate Grills and More. 813-855-8831. I used a combo called sweet wood chips that consisted of Apple, Cherry, Maple, Peach and Pear. Smoked low and slow until it reached 140 degrees. Wrapped in…

Jun 14, 2010

Philip LaMarche commented on Chuck Nute's group 'It's All About The Smoke'

I am smoking a large whole Red Snapper in my Green Egg this weekend. Just caught. Stuffing it with citrus and herbs and Original spice. Smoking with a combination of citrus wood. Any one have any suggestions?

Jun 10, 2010

Philip LaMarche commented on Chuck Nute's group 'It's All About The Smoke'

Ryan, wonderful hints for all. I smoke with a Green Egg at the temps you recommend and sauce right at the end. Then I wrap in foil and a towel and put in a cooler for an hour. Always juicy and delicious.

Jun 3, 2010

Philip LaMarche commented on Grill-Share's group 'Steaks'

If your grilling thick steaks, try seasoning them with Awake-a-Steak by Instant Gourmet. Has French roast coffee in it and gives it a charred taste. Absolutely wonderful. The Fresh Market chain sold 18,000 bottles last year with their Hereford…

May 11, 2010

Profile Information

Rate your grilling experience?: Expert

List your web site or profile (Facebook, MySpace, etc): http://www.instantgourmetspices.com

How long have you been grilling?: Whole life (71)

What is your favorite thing to grill?: Anything on my Green Egg.

Comment Wall (2 comments)

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At 8:43am on August 31, 2009, Cathy Bean said…: I asking about a 1 1/2 inch ribeye steak.......would love to try on my smoker....my smoker is a char-griller with side fire box.....if this helps any

At 5:38pm on July 8, 2009, Philip LaMarche said…: Thank you. I smoke Hillshire quite a bit. Texas has a sausage that's special to them Hot! Buy a Green Egg. You'll never need another. The best.