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
Brisket and Burnt Ends Cook (from Serious Barbecue cookbook) with pics!
Over the weekend, I bought a brisket and used the brisket recipe from Adam Perry Lang's Serious Barbecue cookbook. It's ridiculously involved with several steps. You start by covering the brisket with a paste, then a seasoning, then you smoke it for a hours, then pull it and put it in foil with a wrapping mixture, then spray it every hour with apple juice spray, then make your own finishing sauce (basically a homemade bbq sauce)... you get the idea. Anyway, it came out just unbelievably well. Best brisket I've ever had. Honestly, can't recommend this recipe enough. I reserved the tips to do another recipe from his book called Burnt Ends with Melting Garlic. It basically involves cooking the ends again, then letting them soak in a sauce made of slow-simmered garlic cloves in olive oil and spices. Surprising though it was, this recipe was even better than the first. I've never cooked anything close to this good. Literally. It was one of the best pieces of meat I've tasted. Anyway, here are some photos. First is of the brisket in the egg, then the finishing sauce, and two shots of the Burnt Ends recipe. In the second shot you can see the final product as compared to the photo from the Serious Barbecue cookbook (which is placed just below the pan for juxtaposition). Highly recommend trying these recipes if you've got the cookbook. If you don't, highly recommend getting the cookbook!