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Yeah, it's another brisket thread!
- 11lb choice packer
- Seasoned with Salt & Pepper
- 250 Dome
- Oak for smoke
Comments
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Gastronomic porn. Instead of Penthouse, we'll call it Cazzy's Egghouse.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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I'm moving to San Antonio and knocking on your door everyday around 630 or so.Looks awesome,
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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@cazzy-you know the brisket secret...the point and I'm sure Franklin is judicious with it as well. For those of us who have to grovel and otherwise beg to find the whole packer (with attendant $$) you should be so lucky in Texas...and then there is something to be said about lucky and good... >-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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The chopped brisket flat Sammy may be the best food on earth.Be careful, man! I've got a beverage here.
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travisstrick said:The chopped brisket flat Sammy may be the best food on earth.Just a hack that makes some $hitty BBQ....
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Looks like I'll be doing a brisket next weekend. Thanks :-)Dunedin, FL
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Sometimes I just give the flat to the dogs and eat the point myself. ) Sammich looks great.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Looks good! The point is the whole point of a brisket.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I like to chop the flat into 1/2" cubes and make chili, don't forget the beans.... )_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I just picked up a 15lb at Costco yesterday. New DigiQ coming in tomorrow, smoking this weekend. San Antonio looks to be a little cold this week but it should be in the 70's Saturday. This is good inspiration!
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Looks awesome @Cazzy. For the chop do you mix it with sauce and heat it longer to break it down further?I know this has been asked...but why don't they sell just the points anywhere?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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For the sammie, I hit it in a frying pan for a few minutes. For future sammies, I parted it out in vacuum pouches that I'll Sous Vide.SmokeyPitt said:Looks the some @Cazzy. For the chop do you mix it with sauce and heat it longer to break it down further?
I know this has been asked...but why don't they sell just the points anywhere?Just a hack that makes some $hitty BBQ.... -
Idk..did the eggrolls with shredded brisket. ..pretty dang goodtravisstrick said:The chopped brisket flat Sammy may be the best food on earth.
Green egg, dead animal and alcohol. The "Boro".. TN -
Looks like you also have a very good camera.XL egg owner, home brewer, jogger, coffee roaster, gamer
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His wife takes all the picturesGreen egg, dead animal and alcohol. The "Boro".. TN
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Nah, I took all these with my Motorola Razr!pretzelb said:Looks like you also have a very good camera.
Just a hack that makes some $hitty BBQ.... -
that's an awesome looking brisket, done the right wayAustin, Texas
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I have read and enjoyed Cazzy's Egghouse for years. Some of the things I've read boggle the imagination and I thought something like that would never happen to me. But one day at the market...GQuiz said:Gastronomic porn. Instead of Penthouse, we'll call it Cazzy's Egghouse.
Flint, Michigan -
GQuiz said:Gastronomic porn. Instead of Penthouse, we'll call it Cazzy's Egghouse.
I like the letters.
NOLA -
How long in advance would I need to place an order for brisket and wings - you know like people order Aaron Franklin's briskets in advance?
I figure it is easier than driving to Austin and it could come with your world famous wings so there's no downside....
The only downside for you is that if anybody here figures out your address you may be subjected to a bunch of "was just in the neighborhood around dinner time so I thought I would stop by" visits...
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@andres1987 Thanks! What's the wrong way?@Fred19Flintstone Am I supposed to get that? lol Is there such a thing as Cazzy's Egghouse?@Foghorn lmao! Hit me up if you're ever in my area and we can plan something. I will say though...my mother and brother both had restaurants and it's definitely eating at me to fulfill that dream one day.Just a hack that makes some $hitty BBQ....
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Looks great! Since you've just completed your Central Texas BBQ Tour and critiqued brisket nirvana, how did this brisket measure in comparison?XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
The flavor was pretty damn close, but I have a ways to go to get there.The big difference is their beef is far superior, but John Lewis gave me ideas on what I need to do step that up. After I try one with comparable meat, I will evaluate the cook and see how close I am. I don't think it's possible to produce similar results in the point and flat off an egg, but I'm ready to experiment.Just a hack that makes some $hitty BBQ....
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@cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:@cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?These are professionally fabricated offsets and they're very efficient unlike the normal cheap backyard offsets several have owned. They do add some moisture by placing water pans on the grid closest to the heat source. The biggest challenge is keeping the temp even across a 500 or 1,000 gallon propane tank that they make their pits from.Just a hack that makes some $hitty BBQ....
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cazzy said:DMW said:@cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?These are professionally fabricated offsets and they're very efficient unlike the normal cheap backyard offsets several have owned. They do add some moisture by placing water pans on the grid closest to the heat source. The biggest challenge is keeping the temp even across a 500 or 1,000 gallon propane tank that they make their pits from.Thanks,They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:cazzy said:DMW said:@cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?These are professionally fabricated offsets and they're very efficient unlike the normal cheap backyard offsets several have owned. They do add some moisture by placing water pans on the grid closest to the heat source. The biggest challenge is keeping the temp even across a 500 or 1,000 gallon propane tank that they make their pits from.Thanks,I have some things worked out to get some first hand experience from a pitmaster next month. I hope to get more info so I can answer all my questions in my head.Just a hack that makes some $hitty BBQ....
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Hmmmm...what if you could somehow hold the brisky vertically, so the point is up in the top of the egg? We need a "beer can brisket" stand.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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