Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
16.1 lbs Wagyu Brisky (from SRF) - Thanks Drew!!
Options
Comments
-
nolaegghead said:@Lit - seriously, cutting off part of the flat and grinding it up actually did cross my mind. Wagyu burgers - very yum. That still might happen.
EDIT: Drew, don't get alarmed now....I would definitely as you if that's ok first.
No, no,no. The flat is as good (if not better) than the point on these things.Keepin' It Weird in The ATX FBTX -
travisstrick said:Travis is busy cooking 3 choice briskets. I also picked up some 4 loko to supervise with.
centex is pleased by all of this.Keepin' It Weird in The ATX FBTX -
-
@travisstrick
What is 4 loko?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@travisstrick Do you have a stash of the original, or is it the new stuff without the caffeine?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 -
hapster said:@travisstrick What is 4 loko?
______________________________________________I love lamp.. -
Its the new stuff. 12% booze so its still pretty stiff.Be careful, man! I've got a beverage here.
-
Why not cut out all the fillers and go with Titos or some Woodford?travisstrick said:Its the new stuff. 12% booze so its still pretty stiff.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
hapster said:@travisstrick What is 4 loko?Be careful, man! I've got a beverage here.
-
Its a carbonated wine beverage.travisstrick said:hapster said:@travisstrick
What is 4 loko?
Like Maddog?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Close. More fizz. Its the same quality. Very strong and lots of flavors. I got peach and fruit punch tonight. The trick is to put it on ice.Be careful, man! I've got a beverage here.
-
No, the trick is to not project your innards while recovering from that stuff.travisstrick said:Close. More fizz. Its the same quality. Very strong and lots of flavors. I got peach and fruit punch tonight. The trick is to put it on ice.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Reminds me of my old high school days when my buddy's would drink "Zima". I remember they outlawed the original 4 Loco cause it was killin folks!Peachtree City, Ga Large BGE
-
I used to run the kitchen at Pelican's Wharf in SA (college) and I had a deal with the bartender - we'd start drinking a 1:1 sprite/wine concoction around 9PM in exchange for food. Still, less than 12%.
______________________________________________I love lamp.. -
I had old school 4loko in Puerto Rico. Gasolina too. Capri Sun on crack.
-
Alright Nola, I finally saw this and I'm putting the brakes on the party. Here's how we're going to do that ultra prime piece of flesh. This is similar to my competetion recipe. Now pay close attention everyone. First it'll be injected with grape kool aid and peanutbutter. We'll par cook by boiling it for 5-6 hours to get it good and tender. The trick here is to use plain water so you don't impart any extra flavors. Once it has reached an internal of 212F, we'll pull it out of the water and put it on the egg with a rub made up of 71.5% table salt, 24.9% canned black pepper and 3.6% msg for a great smoke ring, at 375F for another couple hours. The par boil will prevent the stall. We'll use a big chunk of doulas fir for smoke. Once the resin has set on the exterior of the brisket, it'll be ready to serve. Separate the point and put it in the food processor with a gallon of whatever sauce you can find. Put the soupy mixture back on the egg to smoke and thicken. Spoon it up and itll be the Best burnt ends EVER! I've won 1 grand champion and two second places with this recipe.........or something similar. )
-
@IndyDrew - Speak of the devil!
I just put it in the Pelican cooler with a bunch of ice, maybe I shouldn't have taken it out of the package?
I hope the cooler is raccoon proof or we'll be fixin' hot dogs on Sunday
EDIT: I seem to remember it was "bear proof". Heard nothing about raccoons.
______________________________________________I love lamp.. -
I thought you had strays? They don't ask questions, just act.
-
I hope it's any kind of critter you might have down there proof. At least we don't need to worry about your neighbors.
-
If you need help with the Douglas Fir, I have a yard full.....I'm disappointed with @IndyDrew method - I did not see a single mention of ketchup/catsup/Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I use katsup as a dippin sauce only.
-
Unlike the neighbors, the raccoons aren't vegetarians. They (the raccoons) discovered the cat door - they've been making a mess and try to drag big bags of cat food out the house. Tomorrow I'm buying a trap. I think they'll enjoy the French Quarter.
______________________________________________I love lamp.. -
The IndyDrew method could be the new Travis.
______________________________________________I love lamp.. -
Milk the cat's anal glands are spread that. Done and done!
-
ewwww. I hate when that happens.
______________________________________________I love lamp.. -
On the brisket?!!!
-
Too bad you weren't closer - I have an electric fence set-up. Bought it years ago at the local Co-Op when a racoon tore my garage window screen up to get into the garage after the dog food. (Saint Bernards don't seem to care, not much of a watch or guard dog)First night the racoon touched it, it let out the most blood curling yelp and left half its neck fur on the top of the window frame. From then on I could leave the garage door open all night, no racoons.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Heard there is a recall on all wagyu...I don't think it is worth the risk, just toss it
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
@Skiddymarker - man, I would love to do that, but too many friendlies around. The 'coons and cats are invisible to each other - the cats are terrible guards. If only I could flush the coons into my neighbors yard-full-of-angry-dogs. They wouldn't last 10 seconds.
______________________________________________I love lamp.. -
IndyDrew said:On the brisket?!!!
SWMBO is trying citrus oil on the cat door, supposedly raccoons hate it.
______________________________________________I love lamp..
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum