Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket time!

ronbeauxronbeaux Posts: 988
edited 10:12PM in EggHead Forum
brisket.jpg
<p />Fixin to throw the 12 lb brisket on the egg. i'll be cooking at 240 for as long as it takes. I'm on vacation and don't care about the time! Slathered with mustard then coated with my rub (greedily stolen from the submitted recipes section, thanks!) Then it's honey do time and:

ShawnBrennan1.jpg[p]

Comments

  • ronbeaux,
    nice! i want to see that when it's done, please[p]i'm fixen to go tear off the membrane on two slabs o ribs and start em marinatin with jamaican firewalk...[p]what are we drinkin today? i think i'll start off with a sam adams holiday porter cause it's almost like breakfast itself!

  • ronbeaux,[p]OK, you're making me just a bit jealous about your brisket (I may have to do one tonight), but this enquiring minds want to know about the gadgets behind the GREAT bottle opener. [p]I suspect one is for ABTs, but the other looks like some kind of "Werb Goldberg" contraption (that I am sure I need)! [p]Smokey

  • ronbeauxronbeaux Posts: 988
    WSmokey,
    Yep this one is for peppers:

    stuffedjalapenos.jpg[p]

    And this one I had made to fit in the small. It works but needs re-seasoning after each use. It gets really hot for searing a steak(850) and also allows for indirect.

    eggpictures033.jpg[p]
    Picture.jpg[p]

  • ronbeauxronbeaux Posts: 988
    Rick's Tropical Delight,
    I'm thinking its going to be a Turbo Dog kinda day, maybe some Guiness later.

  • ronbeaux, I remember the egg shot. We are setting up to test the lump temp with the high temp thermocouples and datalogger. What did we get, 1300 or so degrees under that pan? [p]Chubby and I used the datalogger to do cheese a couple nights ago. Handy gizmo that datalogger. [p]You gonna foil that brisket when it gets to 160 or so...[p]tom
  • ronbeauxronbeaux Posts: 988
    Sandbagger,
    I'm thinking the lump was 1350 and 850 on the pot. That was a cool gadget you had there, looked like something the techs at work use.
    I'm going to foil the brisket as soon as it steps out of plateau, where ever that happens at. Usually around 160 to 170.[p]Have a great day!
    Ron

  • ronbeaux,
    That pepper holder is so neat, I am guessing you had this made, was this done with a lazer cutter? Are these pepper holders available to the rest of us?

  • mojopinmojopin Posts: 200
    Rainman,[p]Here's the link for those "abt" holders. I don't have one yet, but I mostly cook mine sliced in half legthwise and stuffed.[p]-Jill
    [ul][li]http://www.jalapenogriller.com/[/ul]
  • ronbeauxronbeaux Posts: 988
    Rainman,
    Thanks! I got it at Avery Island at the Tobasco factory.
    Here is the link to get you one.

    [ul][li]http://countrystore.tabasco.com/index_category.cfm?tlcatid=42&catid=23[/ul]
  • ronbeaux,
    Thanks

Sign In or Register to comment.
Click here for Forum Use Guidelines.