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

Discussion approval?

Anyone else had a thread they started that went to a pending approval state recently?  I tried to post a brisket cook I did the other night when my attic issues were happening, but it said it needed to be approved..
LBGE
Proud member of the Who Dat Nation!
My Not Frequently Updated Blog: http://datcue.wordpress.com

Comments

  • lousubcaplousubcap Posts: 4,758
    edited July 2013
    The approval vortex is a random event and does not seem to have predictable precursors as to when it might happen although if you add several links to a post that can be a trigger.  As far as I know, none of the "pending approval posts" ever cleared the process and got posted.  If I get it I just figure I wasted writing the post and move on.  FWIW-
    Louisville
  • The way around wasting your time writing a post that gets sucked into the "pending approval" vortex is to save a draft right before you post.  That way you can try posting again if that pending approval nonsense grabs your post.  Once you post successfully, delete the draft.

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

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

  • bccomstockbccomstock Posts: 324
    I've tried re-posting my draft several times..

    For some reason, the forum doesn't like my use of direct links to my Facebook images of the brisket.. Maybe something in the URL is throwing up a filter flag.  Previous posts haven't had this problem though.

    I was so proud of the results.. It was a 3.5 lb premium reserve, grain fed, angus beef brisket from Sam's.. It was part of the flat and the point.. Had perfect marbling..

    I lucked upon it and some oak chunks at Academy and the results were amazing.. CT's right about oak and brisket.. They go together well.

    image
    LBGE
    Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • lousubcaplousubcap Posts: 4,758
    @bccomstock-Now that's a home-run...great cook.  I'm guessing you followed C-T's method modified to reflect the near flat versus packer...or did you cook a different way?
    Louisville
  • bccomstockbccomstock Posts: 324
    edited July 2013
    lousubcap said:
    @bccomstock-Now that's a home-run...great cook.  I'm guessing you followed C-T's method modified to reflect the near flat versus packer...or did you cook a different way?
    Thanks!

    I didn't realize CT had a method for briskets of this size/proportion.. I just threw it on there and let it go.. Temps ranged from 225 - 250 for most of the cook.. I got it up to around 175 or so, but it was getting late.. I didn't want the wireless thermometer monitor going off before it was time to wake up for the day, so I foiled it and bumped the temps up to 300 to finish it out at 205 IT before crashing for the night.
    LBGE
    Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • bccomstockbccomstock Posts: 324
    Excellent, beautiful
    Thank you!  It's definitely my best yet.
    LBGE
    Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • bccomstockbccomstock Posts: 324
    lousubcap said:
    @bccomstock-Now that's a home-run...great cook.  I'm guessing you followed C-T's method modified to reflect the near flat versus packer...or did you cook a different way?
    Thanks!

    I didn't realize CT had a method for briskets of this size/proportion.. I just threw it on there and let it go.. Temps ranged from 225 - 250 for most of the cook.. I got it up to around 175 or so, but it was getting late.. I didn't want the wireless thermometer monitor going off before it was time to wake up for the day, so I foiled it and bumped the temps up to 300 to finish it out at 205 IT before crashing for the night.
    I might have misunderstood your question..

    I basically rubbed it down with John Henry's East Texas Brisket Rub on all sides while the Egg was getting down to temp after a spatchcock chicken cook..

    Then I placed in some chunks of oak that I happened upon at Academy when the sales associate was putting more on the shelves.. I hadn't seen them there before.

    Once the Egg was stabilized around 225, I put the meat on.. It finished in about 9 hours, but it would have been longer had I not foiled it late.
    LBGE
    Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • lousubcaplousubcap Posts: 4,758
    Thanks for the summary.  For me, the flats are always a challenge-many more singles and doubles than triples or home-runs but that's the fun of Q.
    Louisville
  • bccomstockbccomstock Posts: 324
    Yep, totally agree.  Luckily all of my briskets have come out pretty well.. I might have had some adventures while making them, but *knock on wood* no duds so far.
    LBGE
    Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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