Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Comments

  • cazzycazzy Posts: 7,942
    edited December 2012
    Underwhelming. Was hoping he'd touchbase on how "he" cooks his brisket and not just cover optional cooking approaches. He was much more specific with the seasoning.

    I guess I don't blame him for not giving out his technique. ;)

    Also, thanks for the update, the email notifications are always late!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,942
    I doubt Cen learned anything from this video.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • nolaeggheadnolaegghead Posts: 14,259
    I watched all of them so far.  The packer trimming and rub video was informative. 

    Ok, so he cooks between the 225 and 275 camps at 250.

    He lets the meat sit out to "warm up" for an hour.  I bet it's still pretty cold inside after that hour.

    Didn't he use Worcestershire sauce or something?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • horrible. he cooks at 300 and wraps them all at the shop........I want my money back. Any one of us could have told you any of that BS. fizzle



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  • cazzycazzy Posts: 7,942
    edited December 2012

    horrible. he cooks at 300 and wraps them all at the shop........I want my money back. Any one of us could have told you any of that BS. fizzle



    It was very much put together for the new BBQ guy. :(

    It's great info to have out there but he didn't share any secrets.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,942

    I watched all of them so far.  The packer trimming and rub video was informative. 

    Ok, so he cooks between the 225 and 275 camps at 250.

    He lets the meat sit out to "warm up" for an hour.  I bet it's still pretty cold inside after that hour.

    Didn't he use Worcestershire sauce or something?

    The first one was the best and it's been a okay at best but "the cook" was what I was waiting for.

    Yeah, the rumor is he spritzes with Worcestershire/water mixture before he wraps with butcher paper. He apparently wraps it to protect the meat from getting over smoked.

    I guess we'll never really know.

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • nolaeggheadnolaegghead Posts: 14,259
    Yeah, he was dissin' the wrap.  Maybe he doesn't consider that "cooking" - doesn't he move the wrapped stuff into the cool part of the smoker?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
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