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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Newbie first post... Lobster tails

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Comments

  • henapplehenapple Posts: 10,881
    Yeah...the Travis method thread has 1.2 million views.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Solson005Solson005 Posts: 1,841
    Welcome from a fellow Okie egghead (Edmond here) 

    Sounds like you are off and running! Good luck with your brisket, are you doing a flat or a full packer? 

    Bad Byrons can be found easily in Oklahoma City and is my goto rub for awesome pulled pork, I use Cookshack Brisket Rub that they make in Ponca City for my briskets and have had great results. 

    Let me know if your ever in the OKC area and want to get together for some BGE fun. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • smokesniffersmokesniffer Posts: 1,504
    Welcome to the forum. Nice looking lobby's you had there. Your going to love this thing called an EGG.
  • RACRAC Posts: 1,189
    Welcome! Take @The Cen-Tex Smoker advice. I had some of his brisket in Salado and it was the best I ever had. Good luck!

    Ricky

    Spring, TX

  • lousubcaplousubcap Posts: 4,890
    Welcome aboard-a game changer for sure.  Many on here willing to answer any questions you may think of-and the forum search function is very weak.  I have had success using google and adding "big green egg" to the query.  Enjoy the journey!
    Louisville
  • okienineokienine Posts: 43
    Thanks for all the welcomes and advice!  There is a wealth of knowledge here and from what I seen so far a great group of people!
    McAlester, Ok. Large and Mini Egg
  • SmokeyPittSmokeyPitt Posts: 4,785
    @The Cen-Tex Smoker .  Thanks for providing us with all of your brisket secrets! Just curious what you think of using the butcher paper to wrap the brisket a la Franklin?  Not necessary on the egg?  I thought about trying to get my hands on some of that reddish butcher paper. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • I have the paper but I haven't found it's needed with the egg. Honestly, the trick is to wrap it AFTER the cook. he cooks at like 325 so he wraps when the bark starts to blacken to keep it from getting too burnt. But.....the paper really does it's magic during the rest period. If you go there, you'll see that he has 30-40 briskets all sitting out in paper for hours before he gets to most of them.I saw that and then I saw his video series on youtube (which sucked). But i did glean a tiny bit of information from it that I think is the key ingredient. If you watch it, he says to let it cool in the paper or on the counter until it's easy to handle with bare hands. I just thought that was to make it easier to handle but it's actually the secret (if you cook it right in the first place).

    Think about cutting a pizza or a cake that is too hot. Even if they are cooked perfectly, they all fall apart if you don't wait until they are cool enough to cut. But after they cool a bit, it all comes together and the texture is perfect. It's the same with briskets. When they are too hot, the texture isn't right. When they have cooled enough to handle with your bare hands they are perfect. They will stay warm for hours in the paper or foil which is why he uses it. he's got a several hour window for service. My thought is that it would be similar even if you just set it on the cutting board for 45 minutes or so unwrapped to allow it to cool before slicing. I'll try that next time but I know 100% for sure that a long cooler rest in foil (or paper- I use foil because the paper leaks all over the towels) and then allowing to cool enough to where its easy to handle with bare hands gives it the "Franklin Wiggle" texture that eveybody is after.

     

    phew. 


  • Hey CT! Your avatar is hilarious! =))

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • six_eggsix_egg Posts: 593

    Welcome aboard. Nice looking Lobster tails. I do mine a little differently but with the egg there are so many ways to cook food there is no wrong or right just dam good eating.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • Hey CT! Your avatar is hilarious! =))

    Just trying to keep it fun Fred!

     


     


  • EggcelsiorEggcelsior Posts: 8,540
    Hey CT! Your avatar is hilarious! =))

    Just trying to keep it fun Fred!

     


     


    I just noticed this too! Fantastic!
  • SmokeyPittSmokeyPitt Posts: 4,785

    I have the paper but I haven't found it's needed with the egg. Honestly, the trick is to wrap it AFTER the cook. he cooks at like 325 so he wraps when the bark starts to blacken to keep it from getting too burnt. But.....the paper really does it's magic during the rest period. If you go there, you'll see that he has 30-40 briskets all sitting out in paper for hours before he gets to most of them.I saw that and then I saw his video series on youtube (which sucked). But i did glean a tiny bit of information from it that I think is the key ingredient. If you watch it, he says to let it cool in the paper or on the counter until it's easy to handle with bare hands. I just thought that was to make it easier to handle but it's actually the secret (if you cook it right in the first place).

    Think about cutting a pizza or a cake that is too hot. Even if they are cooked perfectly, they all fall apart if you don't wait until they are cool enough to cut. But after they cool a bit, it all comes together and the texture is perfect. It's the same with briskets. When they are too hot, the texture isn't right. When they have cooled enough to handle with your bare hands they are perfect. They will stay warm for hours in the paper or foil which is why he uses it. he's got a several hour window for service. My thought is that it would be similar even if you just set it on the cutting board for 45 minutes or so unwrapped to allow it to cool before slicing. I'll try that next time but I know 100% for sure that a long cooler rest in foil (or paper- I use foil because the paper leaks all over the towels) and then allowing to cool enough to where its easy to handle with bare hands gives it the "Franklin Wiggle" texture that eveybody is after.

     

    phew. 

    Thanks again CT for droppin knowledge!  Much appreciated! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • henapplehenapple Posts: 10,881





    Hey CT! Your avatar is hilarious! =))

    Just trying to keep it fun Fred!

     


     

    I just noticed this too! Fantastic!


    Dirty Harry or Barney Fife?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Any time smokey. I'm getting censored again when I quote- ugh. Somebody call the forum police!
    Oh wait,that's me.



  • EggcelsiorEggcelsior Posts: 8,540
    How CT feels.....

    image




    What he really looks like....

    image

  • God I wish it weren't so true....sigh.

  • RACRAC Posts: 1,189
    @The Cen-Tex Smoker - How do you prep your brisket? Do you put anything on it before the rub? Do you rub and sit overnight?

    Ricky

    Spring, TX

  • Trim the fat to around 1/8" rub and go. No binder (mustard etc) and no sitting overnight.

  • RACRAC Posts: 1,189
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