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Getting ready

FlaPoolmanFlaPoolman Posts: 11,672
edited 4:06PM in EggHead Forum
A little precooking for the superbowl party next week so cooked up a 9 pound sirloin tip for Italian beef and a 12 pound brisket.

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sirloin ready

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and almost done

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saved the good stuff for the au jus

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had to sample the brisket,, wife said it was the best one so far

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and tonight's dinner chicken wings with swamp venom and shakin the tree

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postcard weather today, one of the nicest this year

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Comments

  • FluffybFluffyb Posts: 1,815
    Hey, you stole our weather! It's been close to that here for the last 2 weeks, but much cooler today. The beef looks eggceptional. We are having a party for the Daytona 500 and I am thinking of making Italian beef. Was wondering how far in advance I could make it, seeing yours done a week ahead lets me know. Thanks!
  • FlaPoolmanFlaPoolman Posts: 11,672
    I'll chill it for a day or two before running it through the slicer then vac seal
  • fishlessmanfishlessman Posts: 21,872
    wow, move north :huh: 85 in the summer is bad enough already :blink:
  • "Sparky""Sparky" Posts: 6,024
    Looks great Pat.I just fired up the XL for some wings tonight :woohoo: Great minds eh? :lol: :laugh: :P
  • FlaPoolmanFlaPoolman Posts: 11,672
    These came out pretty good buddy,nice and crispy skin

    100_4544.jpg


    How's little big'un doing?
  • "Sparky""Sparky" Posts: 6,024
    He's doing great,thanks for axing buddy ;) I'll try to get some shots of my wings here in a bit :) I really wanna come down and watch "the game" at your place though :P ;)
  • eenie meenieeenie meenie Posts: 4,392
    Pat, your brisket and Italian beef look great, but what are your guest going to eat? :whistle:
  • Little StevenLittle Steven Posts: 28,743
    Haha,

    Rebecca, He will be doing it over Thursday

    Steve

    Steve 

    Caledon, ON

     

  • FlaPoolman wrote:
    I'll chill it for a day or two before running it through the slicer then vac seal
    Looks great! Do you freeze? Do you reheat the bags in boiling water? Maybe I should just come to that party & check it out :)
  • FlaPoolmanFlaPoolman Posts: 11,672
    I'll save ya a parking spot ;)
  • FlaPoolmanFlaPoolman Posts: 11,672
    I sampled some tonight and fear I might have to cook another one before sunday :whistle: briskets are always hit or miss but this one came out great
  • FlaPoolmanFlaPoolman Posts: 11,672
    I think you might be r,,, rig,,,righ,,,,, right,, alright I said it you might be right . ouch that hurts :laugh: :laugh:
  • FlaPoolman wrote:
    I'll save ya a parking spot ;)
    No need, I am going to ask Leroy to fly me in his jet & I will parachute in :) Need to get back for work on Monday ;)
  • eenie meenieeenie meenie Posts: 4,392
    Steven, I warned him last year.......he better apply for a catering license. :laugh:
  • RipnemRipnem Posts: 5,511
    Looking good down there Pat. ;) 85 sure looks warm.

    25 was nice for a day on the slopes with the boys. :)
  • FlaPoolmanFlaPoolman Posts: 11,672
    Susan let me know and I'll clear a landing area for you
  • FlaPoolmanFlaPoolman Posts: 11,672
    yea Adam I guess 85 on the slopes wouldn't have been a good thing :ermm: :laugh:
  • Looking good, Pat. Those look like some premium drippings. Glad to hear the brisket was so good. Your guests are going to be in beef heaven.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone eLse does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • second picture
  • FlaPoolmanFlaPoolman Posts: 11,672
    Susan I'll toss the brisket in the freezer and reheat like the one in Ocala. The sirloin I'll reheat with the peppers and onions and it should look like this

    100_3813.jpg

    But maybe you should head down just to make sure B)
  • FlaPoolmanFlaPoolman Posts: 11,672
    Faith,, where did you find the "good" peppers? I haven't had much luck around here
  • FlaPoolmanFlaPoolman Posts: 11,672
    Maybe :blush: :blush: :laugh: :laugh:

    There was a tendon there that I cut out

    Thats my story and I'm sticking to it :whistle:
  • I can taste it now! I am sure you did some quality control test :laugh:
  • so you dusted the whole thing with herbs and THEN cut the tendon out???

    in case you are missing Penna. my house today .. and then there is this week . tuesday [lite] wed the cursed wintery mix and then more snow saturday

    41d6ae8a.jpg
  • FlaPoolmanFlaPoolman Posts: 11,672
    Ouch,,, looks like your on the wrong side of the snow :laugh:
    Yes I'm a wimp I'd be camped out in front of the fireplace
    How do you open a frozen egg? I have no idea :laugh:
    Just checked the 10 day forcast and looks like me might have the same weather for next Sunday so head on down, maybe you can pickup Rebecca, Susan and Sparky on the way
  • FlaPoolmanFlaPoolman Posts: 11,672
    I don't need a license I have a thermapen ;)
  • that sounds great but i suspect i will be snowed in with my scrapple
  • FlaPoolmanFlaPoolman Posts: 11,672
    Your gonna miss some good sirloin tip sushi
  • elzbthelzbth Posts: 2,075
    You are going to eat like a king on Super Bowl Sunday! The brisket really looks great... :)
  • BeliBeli Posts: 10,751
    Paddy will you have enough to eat? Just worried about your calorie intake :laugh:
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