Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Comments

  • cazzycazzy Posts: 6,710
    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!
    Just a hack that makes some shitty BBQ...
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  • cazzycazzy Posts: 6,710
    I doubt Cen learned anything from this video.
    Just a hack that makes some shitty BBQ...
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  • nolaeggheadnolaegghead Posts: 12,415
    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: 6,710
    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.
    Just a hack that makes some shitty BBQ...
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  • cazzycazzy Posts: 6,710

    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.

    Just a hack that makes some shitty BBQ...
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  • nolaeggheadnolaegghead Posts: 12,415
    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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