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Saturdays Cook

Ok, so I'm trying to plan Saturdays cook. It's between brisket which would need to begin tonight after I take SWMBO out on a date and Boston Butts. I wanna do a low and slow. Is anyone else feeling it?
Clanton, Al LBGE
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Comments

  • ChubbsChubbs Posts: 3,932
    Doing a butt overnight Sunday night. If you want to leave it an forget it with guaranteed results, go butt. If you want to spend the day hanging with the egg, and trying to win a battle with a piece of meat, go with brisket. Both have endless leftover capabilities. Enjoy and post pics.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • EggcelsiorEggcelsior Posts: 9,952
    I'm doing a brisket on Sunday, so I vote for that.
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  • epriceeprice Posts: 12
    Smoking 27 lb of Pork Belly Tomorrow    Anyone say HEART ATTACK  ???
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  • Wow. You go dawg!!
    Clanton, Al LBGE
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  • If you got the time, do the brisket.  I've got to work tomorrow so it's ribeyes tonight and probably chicken breast tomorrow
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • hapsterhapster Posts: 6,001
    Nothing tonight... And tomorrow the wife is going out with her girlfriends. I am trying to plan a daddy daughter date, she is up to eating just about any cuisine so I am trying figure in something that her and I would like that her mother wouldn't. Leaning towards a fish or sushi restaurant.

    Egging Sunday for sure... Just not sure what yet. Turkey breast?
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  • YEMTreyYEMTrey Posts: 1,828
    Nothing major planned.  Probably just some snacks.  Bacon wrapped shrimp and some chicken wings at some point.
    XL BGE and Mini Max in Cincinnati, Ohio

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  • six_eggsix_egg Posts: 598
    I might do bb ribs myself.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • BotchBotch Posts: 2,814
    Supposed to snow heavily all weekend, but still have some leftover Alton Brown Meatloaf V.2 and some ScaryGus left over from Monday; that'll do.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Central_Bama_EggerCentral_Bama_Egger Posts: 641
    edited February 2013
    No brisket to be found. Settled on an. 8# butt. Yay. X(

    At least it's the 1st one on the egg. Should be done in 12 don't you think?
    Clanton, Al LBGE
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  • calikingcaliking Posts: 6,135
    I'm with Chubbs on this one, because I don't have brisket dialed in yet. A but is a very forgiving, but very satisfying, hunka meat to smoke. Sounds like you ended up with a butt. You're gonna have great Saturday anyways!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Nothing wrong with a nice butt, how dialed in is your dome thermometer?  If it's calibrated right I'd say 250-275 for the first 5-6 hours and then adjust the temp to when you want to eat or when you plan to put it in a cooler to rest.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Central_Bama_EggerCentral_Bama_Egger Posts: 641
    edited February 2013
    Just calibrated it 4 days ago. I have got such a late start. It's raining cats and dogs.
    Clanton, Al LBGE
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  • The first butt I ever cooked was for the Super Bowl 3 years ago. It was a six pounder and I woke up at 3 in the morning to put it on.  It was on for over 12 hours and I still had to raise the temp to get it finished (barely) by 5 pm to serve at half time.   Ever since I haven't gone quite the complete low and slow method for the pork butt. Depending on how much smoke you want the butt to absorb and what charcoal you are using you can do a butt as hot as 400 degrees and still come up with a very edible product.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • epriceeprice Posts: 12
    First half done, Looks Pretty Darn Good   Used Apple and Pecan Wood for smoke
    Pork Belly.JPG
    2592 x 1936 - 2M
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  • Good luck man! I just packed up 16 lbs of butt this morning from a modified turbo I did last night.

    http://eggheadforum.com/discussion/comment/1293347#Comment_1293347


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • ratcheerratcheer Posts: 189
    I thinking chicken later this afternoon. If the rain will hold off.

    Tim
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  • Central_Bama_EggerCentral_Bama_Egger Posts: 641
    edited February 2013
    Well. Sorry for misleading you guys. Here come the excuses. But here it goes.

    I was so exhausted last night when me and the wife got home and it was raining cats and dogs till 3 am I didn't fool with the pork butt.

    I woke up early but instill didn't have time to do it. Maybe tonite. I stopped and got a 2.5# beef bottom round roast.

    I'm cooking till it 200. Oklahoma Joes brisket rub and mustard.
    image

    Oh and these. Of course.
    image

    And I stained my table. Finally.
    image
    image.jpg
    3264 x 2448 - 2M
    Clanton, Al LBGE
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  • Fail fail fail
    Clanton, Al LBGE
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  • EggcelsiorEggcelsior Posts: 9,952
    Can you get bottles for the yuengling? "Black and Tan" and "Lord Chesterfield Ale" is good stuff.
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  • Yes we can. I had bottles earlier in the week.

    I haven't tried any of the either, but I've seen the Black and Tan. Not the other.
    Clanton, Al LBGE
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  • EggcelsiorEggcelsior Posts: 9,952
    It's usually out in the variety packs around the holidays.

    Come up to Pennsylvania, walk into any bar and just ask for a "lager". Yuengling is what they give you. I love the stuff.
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  • I had gotten away from drinking it. But, I'm headed back towards it. It is very good. Dunno why I even quit drinking it.
    Clanton, Al LBGE
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  • bookswbooksw Posts: 221
    Did you mustard and season it immediately before you put it on or did you do that at all in advance?  My grocery had "rump roast" on sale (is that similar to "bottom round  roast"?) and I just picked one up to cook tomorrow.  I've never done one on the Egg before, so any advice welcome.  I am aiming for something I can slice really thin during the week for my 16 year old son to take to school in sandwiches- isn't he lucky?
    Charleston, SC
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  • shtgunal3shtgunal3 Posts: 2,902
    +1 on the Black and Tan

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • That's the 1st one I did. It's better to do. I did min at 350 indirect till it was 130 then seared till it was 145. I'd suggest putting the rub on as early as possible.
    Clanton, Al LBGE
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  • bookswbooksw Posts: 221
    OK- I might put the rub on tonight if I have the energy.  I was also thinking about sticking it with little holes with my mechanical tenderizer.  I hadn't thought about doing it indirect- I'll give it a try.  Any pics of the finished product?  Thanks!
    Charleston, SC
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  • epriceeprice Posts: 12
    Final Product  Smoked Bacon
    Bacon.JPG
    2592 x 1936 - 2M
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  • jerrypjerryp Posts: 226
    eprice said:
    Smoking 27 lb of Pork Belly Tomorrow    Anyone say HEART ATTACK  ???
    I can't find fresh pork belly available for sale anywhere. Where do you procure such a hunk of meat?
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