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Finally Found a Butcher -&- Brisket and Dinos !!

dldawes1dldawes1 Posts: 2,117
I finally found a butcher. I got a 13.86 lb brisket Friday and after plenty of salt and pepper and 14 hrs at 270F.....DELICIOUS / perfect brisket !!!!!

You guys have created a monster !!!!!

Now I need more advice. I want to egg some Dino Beef ribs and I need to know how to ask my new butcher for them. In my search I think I want ribs closest to the front rib roast ????  Also do I ask for 8 or 10" or how do I specify what I want ???

Thanks in advance,

Donnie

Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

I'm keeping serious from now on...no more joking around from me...Meatheads !! 


Comments

  • henapplehenapple Posts: 15,649
    Nice brisket. Ask @Cazzy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 13,570
    @austinegghead knows. She told me at Salado but I've plumb forgot. Something like whole chuck ribs, full meat.
  • U_tardedU_tarded Posts: 1,452
    for the dino ribs like they serve at franklins you want chuck plate ribs.  It should be 4 bones if I remember right.  not beef back ribs.  
  • cazzycazzy Posts: 8,958
    Here ya go.

    http://www.texasmonthly.com/story/you-may-love-beef-short-ribs-pitmasters-dont

    Basically, there are beef chuck ribs (4 bones) and plate short ribs (3 bones). Either will work great, but if they have both, get the plate short ribs. The fat is much more consistent across the cut.
    Just a hack that makes some $hitty BBQ....
  • dlsterndlstern Posts: 4
    dldawes1 said:
    I finally found a butcher. I got a 13.86 lb brisket Friday and after plenty of salt and pepper and 14 hrs at 270F.....DELICIOUS / perfect brisket !!!!!

    You guys have created a monster !!!!!

    Now I need more advice. I want to egg some Dino Beef ribs and I need to know how to ask my new butcher for them. In my search I think I want ribs closest to the front rib roast ????  Also do I ask for 8 or 10" or how do I specify what I want ???

    Thanks in advance,

    Donnie
    That brisket looks amazing. Can you share how you did that?
  • dldawes1dldawes1 Posts: 2,117
    @dlstern>;>>>rubbed w/ mustard, course salt and black pepper. Wrapped in saran wrap in refridge until the next afternoon ( about 20 hrs). Egged indirect for 14 hrs at 270 dome. I used my Maverick and had it set for 190 IT. it woke me up, the brisket probed like butta. I FTCed it in a hot/cold bag while I went back to sleep. Used some of that good ole Rockwood lump and about 5 chunks of hickory.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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