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Marathon cook report!

Nature BoyNature Boy Posts: 8,457
edited 9:11PM in EggHead Forum
Ribs!.jpg
<p />Howdy all.[p]Friday and Saturday involved pretending like I was competing, and trying to pull off the four main categories. Mainly wanted some practice, and also figgered it was a good excuse to have a big pahtay![p] My daughter Jenna helped rub the ribs up.
JennaRubsRibs.jpg[p]The brisket was a purty 12.5 pounder. Trimmed it up nice and saved the fat to lay on top.
BrisketTrim.jpg[p]After cooking overnight, it developed the trademark meteorite look!
Brisket.jpg[p]The butts looked great, but unexplainably the big one was dryer than any butts I remember cooking. Strange, the small one was awesome.
Butts.jpg[p]For some reason the chicken was my favorite of all four. Took the least time, and satisfied my tastebuds the most.
Chicken.jpg[p]I did not even get to try the ribs. My buddy Kenny cut them up while I was outside, and people were real hungry. By the time I got back inside with the other meat, the ribs were gone.[p]Anyway, all in all a fun weekend. Busy, but fun and definitely rewarding when it was all said and done. Hope yall had a fantastico weekend as well. Keep them cookers goin'![p]Beers
Chris

DizzyPigBBQ.com
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings

Comments

  • Banker JohnBanker John Posts: 583
    Nature Boy,
    Great pictures Chris. It is good to see the family helping out and learning from a master. I once heard someone say, "Acorns don't fall very far from the tree." I hope Jenna will learn the love of cooking that you have![p]Banker John

  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]Very nice. Everything looks really good. Sounds like some good preparation for next weekend.[p]I'm thinking of throwing something on the cooker for dinner this evening, just don't know what.[p]Later,
    Cornfed
    [/b]
  • char buddychar buddy Posts: 562
    Nature Boy,[p]I'd give the ribs a 9 for presentation. But next time you should send a six piece sample up to the house so's I can give out taste and tenderness points ;-)[p]I'm guessing there won't be any recipes for the ribs and sauces until after the competition season ends.[p]All kidding put aside - those were so righteous looking vittals, my friend.
  • bigarmsbigarms Posts: 136
    Nature Boy,[p]Looks great....wish that I would have cooked this weekend now.[p]What is the gasket material that you have on your egg. I need to replace mine and this caught my eye.[p]

  • Nature Boy, everything looks GREAT. What kind of rub did you put on the chicken? Thx.

  • Nature BoyNature Boy Posts: 8,457
    banker john,
    We'll see what happens as this acorn starts a-sproutin! Only time will tell, but the girls are definitely showing an interest in learning and helping. Lan can teach them about authentic Vietnamese cuisuine, so will hopefully grow up with a balanced view of cooking.[p]Love of cooking? You bet.
    Master? No way, dude! But thanks!! Maybe someday.
    Beers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,457
    bigarms,
    I finally replace my gasket after 4 years, and opted for the Rutland 5/8 inch tape. [p]There is a nice writeup on installing it. Do a Google search for "BGE rutland gasket" and you'll get it.[p]Beers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,457
    Thanks Bill.
    Chicken is lightly brined and covered heavy with Tsunami Spin.[p]Beers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • RRPRRP Posts: 21,301
    Nature Boy, here's a site about the Rutland and the process. Also "bigarms" if you'll email me I'll send you the full text from which this site was summarized.

    [ul][li]Rutland instructions on Charcoal Mike's site[/ul]
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...


  • tach18ktach18k Posts: 1,607
    Nature Boy,
    I only saw one flaw in the pictues..
    never rub food with kids in a new shirt. Something my wife caught. :-)

  • Nature Boy,
    first, brett and i looked at the pictures. .. beautiful food... so. . .why weren't your favorite beltway neighbors invited???? fraid we'd get clued in on your competition secrets??????. . i'm only a little insulted!!! (just kidding). ..[p]btw. .. at least give up what gave the chicken that golden color??. .. if i didn't know better, i'd guess you were using some of ken stone's gilded splinters. . .but that couldn't be. . .you only use that dizzy stuff. .. heee

  • Nature BoyNature Boy Posts: 8,457
    mad max beyond eggdome,
    Secrets? I aint got no secrets! Plus you fellers on the Free Range BBQ team aint playin around. You don't need no stinkin secrets! [p]I love Ken's rubs. And the Tsunami, like Gilded Splinters (if I assume correctly), contains some of that wonderful bright yeller spice called Tumeric . Also, I think the color is partly the result of the low temp direct cook.[p]End-o-the weekend beverages to you! I think imonna shut of the lights here.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,457
    tach18k,
    Once the shirt gets a nice stain on it, it no longer matters right? Might as well get started right away![p]LOL. Yeah, my wife would have said something if she saw what was going on. I am just like a kid when it comes to that stuff. Been known to wipe food on my pants while wearing an apron. I definitely do not make a good example.[p]Hee
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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