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Great bbq video......

Not to add more confusion to the brisket controversy but @lakewade sent me this last night. It's an awesome video from Robert Rodriguez (the movie director from Austin) on how to do TX Q. I don't do it this way but I'm trying his beef ribs for sure. Hell, I'll probably try the brisket too (with more salt) Enjoy (It does have some PG 13 language so if you aren't into that, don't watch it) .

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Comments

  • bud812bud812 Posts: 1,284
    Is that what goes on at one of your pool partys??? :D

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • I think we can skip the part about "checking the fire every 20 minutes" :))

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  • bud812 said:
    Is that what goes on at one of your pool partys??? :D

    Always.

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  • GrillmagicGrillmagic Posts: 723

    I'm new here in BGE land and have never cooked a brisket so I'm not sure of the method's success but this is a GREAT Video!

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  • I'm new here in BGE land and have never cooked a brisket so I'm not sure of the method's success but this is a GREAT Video!


    I'm always suspect when people say to cook by time and not temp but I thought the video was too good not to share.

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  • EggcelsiorEggcelsior Posts: 10,216

    I'm new here in BGE land and have never cooked a brisket so I'm not sure of the method's success but this is a GREAT Video!


    I'm always suspect when people say to cook by time and not temp but I thought the video was too good not to share.
    He created Sharkboy and Lavagirl. I will blindly follow anything that his mind thinks up. Guaranteed good time.
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  • bbqlearnerbbqlearner Posts: 674
    Video didn't show up for me. Weird.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • Little StevenLittle Steven Posts: 26,941
    I'm liking the parchment idea a lot!

    Steve 

    Caledon, ON

     

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  • I'm liking the parchment idea a lot!

    I'm sure you are.

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  • EggcelsiorEggcelsior Posts: 10,216
    I'm liking the parchment idea a lot!

    I'm sure you are.
    Next we are going to have "poitrine de boeuf en papillote".
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  • There's one heck of a signature line to be found at the very end! lol

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  • There's one heck of a signature line to be found at the very end! lol
    Ha! I didn't watch that far. I would say if you are offended by F-Bombs, turn it off right after the cooking part. wow.



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  • GQuizGQuiz Posts: 680
    Do they sell the Chango beer up in Austin?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • GQuiz said:
    Do they sell the Chango beer up in Austin?
    I don't think Chango beer is real. I've never seen it.They do have a funny Facebook page though. 

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  • Plano_JJPlano_JJ Posts: 448
    LOL, awesome video. Did he say he cooks brisket between 275 and 325? 
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  • Austin  EggheadAustin Egghead Posts: 3,274
    That is better than the the movie he filmed here in our hood a couple years ago.
    Eggin in SW "Keep it Weird" TX
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  • Plano_JJ said:
    LOL, awesome video. Did he say he cooks brisket between 275 and 325? 
    yep. I cook that high sometimes. I've found better results around 250-275 but I'm not afraid of 300. 325 is where you really need to wrap to protect the bark. Franklin cooks at 325. Most restaurants have to in order to get food out for service



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  • EggcelsiorEggcelsior Posts: 10,216
    Plano_JJ said:
    LOL, awesome video. Did he say he cooks brisket between 275 and 325? 
    yep. I cook that high sometimes. I've found better results around 250-275 but I'm not afraid of 300. 325 is where you really need to wrap to protect the bark. Franklin cooks at 325. Most restaurants have to in order to get food out for service


    325? That's the hipster thing to do. I bet he rides a fixie to work.
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,107
    edited June 2013
    So I did a modified version of this cook yesterday for fun. The paper really speeds up the cook, just like foil
    Would. They were good but a little overdone on the brisket. Still very tasty though. The bark was really nice. Kind of sticky bit still firm. Might try again just for kicks. Ribs were just salt and pepper. Really good and super easy. These were chuck ribs which I was told by the butcher are just short ribs left on the long bone. I have not confirmed it but they seemed to be the right cut. Really beefy and good. Not many pics cuz I was "over served" yesterday afternoon. My son was actually laughing at me #fatheroftheyear

    imageimage

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  • Little StevenLittle Steven Posts: 26,941
    Now that right there is the worst en papillote folding I have ever seen. You should get some duct tape.

    Steve 

    Caledon, ON

     

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  • Now that right there is the worst en papillote folding I have ever seen. You should get some duct tape.
    sobriety was not on my side......



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  • Little StevenLittle Steven Posts: 26,941
    Then duct tape would not have been a good idea then.

    Steve 

    Caledon, ON

     

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  • Then duct tape would not have been a good idea then.
    I could have used it for me as well. I was coming apart at the seams. I don't recall being too drunk to eat before...........

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  • JackhJackh Posts: 100
    Any body use butcher paper and put back on the egg going low and slow
    Lg&Sm ---Middleport NY
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  • Little StevenLittle Steven Posts: 26,941
    Talk about going to hell in a bucket! I thought I was bad. You've given me something to strive for...thanks!

    Steve 

    Caledon, ON

     

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  • Jackh said:
    Any body use butcher paper and put back on the egg going low and slow
    That's what I did (although i was cooking at 280-300 dome). no reason you couldn't do it at any temp. Definitely speeds up the cook.



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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,107
    edited June 2013
    Talk about going to @#!*% in a bucket! I thought I was bad. You've given me something to strive for...thanks!
    kids were proud. My oldest told me this morning "That was definitely up there on the drunk scale" :))

    Proud Papa.



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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    CT - Didn't the guy in the video used waxed butcher paper? I thought Franklin used non-waxed? Is there a difference? If so, which one did you use?
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CT - Didn't the guy in the video used waxed butcher paper? I thought Franklin used non-waxed? Is there a difference? If so, which one did you use?
    yes- good eye. I used non-waxed a la Franklin.

    I can't see using waxed. may as well use foil in my mind. 



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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I would have thought that the wax would melt? Maybe not.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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