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What cook is your nemesis !
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Same as yours but only tried it once and it was awful.
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I can't get a chuckie to act right without a braise. I usually smoke until 160-ish then braise it. Think of it as a reverse Travis method. Something g about the liquid that does a chuckie right.
Search for clay Q's pulled beef or just smoke it until 160 then braise it off in liquid.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:I can't get a chuckie to act right without a braise. I usually smoke until 160-ish then braise it. Think of it as a reverse Travis method. Something g about the liquid that does a chuckie right. Search for clay Q's pulled beef or just smoke it until 160 then braise it off in liquid.
I was thinking that would be the best way is to add liquid to help make it tender. When you wrap a pork butt it has a lot of fat in it so it makes it own juices to help make it tender. With a chuck roast there isn't as much fat so adding liquid makes since. I have not tried one yet, but want to. Good luck @grege345. I hope it comes out better. My only not so good cook was talalpia once. Trying salmon tomorrow for the second time.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Pizza is my down fall.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Pizza is my down fall.
Only because you can't cook 12 at a time. -
Most folks here seem to have trouble with briskets, but I've only had one bad one over the years (and I'm convinced that it was the meat itself, as I'd cooked two together and the other one was perfect!).Not exactly a "nemesis", but I'm very iffy with pork ribs. Sometimes they come out perfect, most of the time so-so, and a few times they're awful. I usually cook them low, indirect. I dunno._____________
"The reason I go out with young men is because men my age or older — well, now they’re all dead."
-Cher
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@grege345 & Brother Tex
Here is a sure fire method for chuck. It's from a good friend over on the Backwoods forum. It works perfect every time.
http://backwoods-smoker.com/forums.htm/viewtopic.php?f=3&t=37Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Definitely a dutch oven braise at some point tomorrow.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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@grege345
The method in the link above is a proven winner my friend. Good luck.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
theyolksonyou said:SGH said:Pizza is my down fall.
Only because you can't cook 12 at a time.
) But if he tried he'd nail itVisalia, Ca @lkapigian -
I don't cook chuckie in egg "because I can't" ... for me it's dutch oven braise, or sous vide 48 hours medium rare.canuckland
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The Cen-Tex Smoker said:I can't get a chuckie to act right without a braise. I usually smoke until 160-ish then braise it. Think of it as a reverse Travis method. Something g about the liquid that does a chuckie right. Search for clay Q's pulled beef or just smoke it until 160 then braise it off in liquid.
This is the ticket for chuckles. For the liquid I use beef stock and Worcestershire sauce. Works every time.
As for my nemesis it would have to be Burgoo or Brunswick stew. I've tried twice and failed miserably.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
http://eggheadforum.com/discussion/1163649/chuck-roast#latest Not that I'm any good, but done this several times, great ChuckieVisalia, Ca @lkapigian
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Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@Botch I have the same luck with brisket. It makes me think I have no idea what brisket is suppose to taste like. I like it but I really have nothing to compare it to. Never had it before I got the eggLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I can't seem to get pork ribs just right. Spares or baby backs. I can make em edible just can't seem to hit a home run with em.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I've had this issue recently too. I believe it's due to trying different rubs. They're tender eenough but I'm missing flavor notes. I'll have to go back to my tried and true and give them a run.shtgunal3 said:I can't seem to get pork ribs just right. Spares or baby backs. I can make em edible just can't seem to hit a home run with em.
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I've tried 2 chuck roasts...dry and tough...no good except for using in chili !!!!@SGH ''''' Bookmarked the link !! Thanks !!!!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
@dldawes1
You are welcome my friend. The technique works like a charm. It's my go to method now.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I've been Egging since 1998-1999 and I will admit I have a couple of problems.
Brisket! Just can't seem to get it right no matter how hard I try. Usually just dry-ish and tough.
Then there's pizza. Most of my pizzas look like a map of Rhode Island and Massachusetts. They taste pretty good I just haven't mastered making the darned things round yet.
Some day . . .
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@Sundown maybe stretch it out to the size of pennsylvania and then take your pizza cutter and cut it in a circle?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Mine seems to be the simple sirloin steak. If I don't take them off soon enough on a 275 degree cook they are always dry. Someday I'll win the battle with them too.
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Zuma ...Have you tried reverse seer ??? On my gas or charcoal grill I could never cook the perfect steak...of any kind, unless I just got lucky. Since I tried the reverse seer on the egg...perfect !!!!!Give it a try if you haven't already, it made the difference for me !Donnie
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Sundown, the good news is, ma and ri still taste round!Sundown said:I've been Egging since 1998-1999 and I will admit I have a couple of problems.
Brisket! Just can't seem to get it right no matter how hard I try. Usually just dry-ish and tough.
Then there's pizza. Most of my pizzas look like a map of Rhode Island and Massachusetts. They taste pretty good I just haven't mastered making the darned things round yet.
Some day . . .
The key is, start with a round dough ball. Sometimes I make my own dough, sometimes I buy a pound or two from a pizza place or even the grocery store, but I always divide it into portions and shape them into round balls. If you start with round, you end up with round. If not, you have a map of New England.
It's easy. http://www.youtube.com/watch?v=he-V1J86REA
After that, put it in a covered container (I use a Glad plastic storage thing, one per ball) and let it rest as usual. if you have it in the fridge, take it out two hours before you plan to make the pie. Then, shape like this (stop watching when he gets to the rolling pin. You don't need that)...
http://m.youtube.com/watch?v=SjYqw1CLZsA
It took me longer to type this than it does to ball dough or shape a pizza. Give it a try.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Steaks, it's hit and miss, not one type in particular, just steaks, I can successfully crank out a 20 hr brisket, but I can't make a steak edible to save my life half the time!! I don't like real rare meat, that is my problem.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Zuma said:Mine seems to be the simple sirloin steak. If I don't take them off soon enough on a 275 degree cook they are always dry. Someday I'll win the battle with them too.
Try 400 direct and pull 125 to 140 (the 125 is good and toward the 140 is all in the hell it needs to cook). You will get a good sirloin.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Sundown said:I've been Egging since 1998-1999 and I will admit I have a couple of problems.
Brisket! Just can't seem to get it right no matter how hard I try. Usually just dry-ish and tough.
Then there's pizza. Most of my pizzas look like a map of Rhode Island and Massachusetts. They taste pretty good I just haven't mastered making the darned things round yet.
Some day . . . -
Well I finally beat the chuckie
Delicious
LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Nice work on the chuckie!! It's on my list of things to try. Looks like it pulled nicely.
For me it's brisket, no doubt. They're fit to make baseball gloves and nothing else.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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