Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First brisket and sides

Found a nice 'foldy' little 6 pound packer at Walmart yesterday. After a few Highland Park 14s last night I threw some stuff together for a rub and slapped it on, Saran wrapped it and let it sit overnight. Got the egg fired up at 6 and settled in at 250 dome. Baby packer on at 6:30. image Figured once the brisket was off the fire I'd do some baked beans, so after crisping up some local Tender Belly bacon I sautéed some jalapeños, onions and peppers in the grease - reduce, reuse, recycle.image. Mix those guys in with beans, molasses, ketchup brown sugar and some dry mustard and into tub. Brisket had several mini plateaus but hit 195 at 7 hours. FTCd the flat and cubed the point for burnt ends. Put those on with the beans and let em roll for 3 hours.image<<img src="http://cdn.vanillaforums.com/biggreenegg.vanillaforums.com/FileUpload/fb/8eccb9f119e16e0e731d72bce3d757.jpg" /> A little crowded in there - I need to get a swing out rack or something. Ends crisped up nicely - sugary meat candy. imageimage He to do the cast iron cornbread in the oven do to a shortage of space - roasted jalapeños, creamed corn, buttermilk, cheese and good old Martha White. image Flat came out great - very moist and great flavor. Hit it with some Carolina slaw, onto a rosemary Fochaccia roll and down the hatch with some beverages.image Gonna do a big boy brisket next weekend - already looking forward to it...

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