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

1st cook on the LBGE - Bratwurst

Figured I would start with something easy and hard to screw up, gave me a chance to get comfortable with the temp control.

Smoked em for a little more than an hour, about 260 dome temp.

Turned out delicious, juicy, some good smoke flavor.

Up next, a pork shoulder I rubbed and froze when plans broke down couple weekends back.



  • Dyal_SCDyal_SC Posts: 2,404
    Looks great!  I whipped up some Publix brats last night.  They didn't impress me too much.   Yours look much better!  What brand were they?  Congrats on your new egg and welcome to the cult!  :D
  • bud812bud812 Posts: 1,421
    Welcome. Looks good from here.

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

    Large & Small BGE

    Stockton Ca.

  • Thanks guys,

    Johnsonville - Cheddar and Beer 

    Im usually a "poke em n simmer em in beer with onions"  Its something I learned from some Wisconsin friends.  I live in eastern Iowa and cant wait to start the next cook
  • CAT SellerCAT Seller Posts: 205
    Welcome. I do brats in a beer with some sliced sweet onions in a CI skillet. Get them going at about. 350 for about 30 minutes, until the beer burns off a little, then put them directly on the grate for a while. Bun and then carmelized onions on top with some good mustard.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • egger aveegger ave Posts: 580
    Welcome to the cult. I cook locally made brats a couple of times a month. Do 'em with beer. Great place to start the learning curve. Have a blast, you have a great grill to cook on. Look forward to reading your posts.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
  • nolaeggheadnolaegghead Posts: 14,200
    Nice - hey, ya got a smoke ring!
    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 

  • BearlodgeBearlodge Posts: 45
    I recently tried Brats and was disappointed. The quality of the meat was the problem. Finding good meat here is difficult as the nearest butcher shop is an hour drive away and the grocery stores here suck. Store bought Italian worked much better. I think this speaks to the obvious issue of meat quality first.
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