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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Found these videos to be somewhat interesting, thought I'd share them. The rack system seems pretty cool, any one have this yet?
Mr. & Mrs Potatohead
Thanks for the link.
WOW!! I use a lot more lump. Always to the top of the fire box, at least and often more. I worry about running out of fuel...
What has me curious is that rack thing.
ceramic grill works has it available on their website for $150.
Yeah, I saw that...I'm thinking about getting one...does anyone else have this?
I have one. Works great. I usually have my meat below and veggies and potatos up top. Makes flipping meat so easy.I'm not sure what kind of steel it is but the ting is super non stick and gives killer grill marks.
I'll have to seriously consider it
Couple of things I found peculiar in this video. First of all
THAT AIN'T A BGE!
Secondly, I have done a lot of briskets and I have never put the temp probe in the point before. Since I make burnt ends from the point, that part of the brisket is being cut from the flat and put back on the smoker for 2-3 more hours, so I don't monitor it's temp, but rather monitor the flat's temp. I would think that if you pull the brisket when the point is at temp, the the flat is likely to be overdone. Just my opinion.
Watched the 2nd video and the brisket did look a bit dry but sometimes you can't really tell on video. Interesting rack system. Might have to look into that.
Thanks for the post!
That brisket totally looked dry, good call.
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