Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

What is the most you have ever cooked on your LBGE at once?

Options
2»

Comments

  • chainsaw19
    chainsaw19 Posts: 257
    Options
    MaskedMarvel said:
    IIRC - 35 lbs of Texas Brisket..  I use a swing grate now..  


    image
    That looks awesome, do you have a thread on this method or recipe you would be willing to share?
    Large BGE Middletown, MD
    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,142
    Options
    Thanks, chainsaw19, it was awesome when it was happening and I did do a thread, but I can't remember where that link is...  I like this pic especially because if you look closely you can see the hole where the dome thermometer pierced the top packer lol...

    My briskets always use this cheap grocery store rub from San Antonio, a water bath with ground pepper and minced garlic, mesquite smoke, and a temperature goal of ~225*.  Let it go all night and pull them off when they get around 195* and they are probing like soft butter.  FTC for at least an hour.

    Good luck!  I'm doing another one of these in the next day, myself...


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • Z_Eggineer
    Z_Eggineer Posts: 576
    Options
    4 racks of St. Louis ribs and 2 Bone-in Boston Butts...
    · Share on FacebookShare on Twitter

Categories