Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

26 hours later.....

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Comments

  • smbishopsmbishop Posts: 1,025
    Legend!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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  • tacodawgtacodawg Posts: 335
    Just curious but how many pounds was the cook. It all looks great hope your having a few friends over.
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  • HossHoss Posts: 14,587
    :laugh: Thanks.Just playin around.
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  • HossHoss Posts: 14,587
    Well,it was a 12.sumthin pound packer and 2, 17 .sumthin pound butts(2 to a pack) 17+17=34 plus 12 is 46 the add the sumthins.Somewhere tween 46 and 50 pounds.I did 3 racks of spares on the WSM while I was resting. ;)
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  • Misippi EggerMisippi Egger Posts: 5,095
    YUMMIE !!!!
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  • bubba timbubba tim Posts: 3,216
    LC and and I have been in a home improvement and landscaping marathon for the last 4 weeks so I have not been on the forum for a while. loco engr sent me a nomination for Hoss's cook. One of the main reasons this cooks get the nod is, Hoss did his cook old school. Low and slow, no short cuts, no foil, no 3-2-1, no high tech cooking BS that is used in resturants today,just old fashion, old school,low and slow. This is the TRUE art of BBQ. Can you make BBQ with the other methods? Depends on your palate. For me, no. You must master temp, smoke, and time to achive moisture, taste, and texture!

    That was one of the first bubba-isums and that speaks for Hoss's cook. He did not "Foil and Fake-it".
    So it is with great "Old School" pleasure, that Eggdom's highest award, be bestowed on Hoss. Congrats on the BTCMD Award.

    598.jpg

    Hoss, send me your mailing address via email, to bubba@bubbatim and I will get your award pin out this week.

    :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • HossHoss Posts: 14,587
    THANKS Tim. :)
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  • bubba timbubba tim Posts: 3,216
    From one old phart to another.. :woohoo: :woohoo: :woohoo: :woohoo: .Congrats....
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • HossHoss Posts: 14,587
    :laugh: Thanks. :)
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  • 2Fategghead2Fategghead Posts: 9,623
    :woohoo: congrats Hoss you deserve! :woohoo:
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  • HossHoss Posts: 14,587
    :laugh: Thanks. :)
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  • GriffinGriffin Posts: 6,697
    That is an outstanding cook!! Looks like you nailed it, way to go!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • HossHoss Posts: 14,587
    Thank you.
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  • vickeryjvickeryj Posts: 3
    what kind of thermometer were you using that shows the meat temp and cooker temp?
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  • HossHoss Posts: 14,587
    Maverick ET-73 remote dual probe thermometer.They have a newer version out now a 732 I think.
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  • RipnemRipnem Posts: 5,511
    Way to go chief! B)

    easypeasy
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  • HossHoss Posts: 14,587
    Thanks.
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