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cazzy
Posts: 9,136
Comments
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Bastard! Looks awesome!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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You don't show up, you don't invite me over. Damn boySalado 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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So now do we all have to start taking pics with gloves on?
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Dayum............I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Yeah that's great but I don't think it's gonna fold over a knife anytime soon..."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Yeah that's great but I don't think it's gonna fold over a knife anytime soon...Just a hack that makes some $hitty BBQ....
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Hey, look at me:
I can pretend...I have those same gloves on because the back of my knuckles are cracked open and bleeding from this friggin cold weather. Put lotion on and will sleep like this, hope it works...
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 -
Brisket sin? Maybe, but there isn't much better than chunky point chop! NOM NOM!Just a hack that makes some $hitty BBQ....
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cazzy said:Brisket sin? Maybe, but there isn't much better than chunky point chop! NOM NOM!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 -
Yep, I turned this...
into chop!
Just a hack that makes some $hitty BBQ.... -
I realize I'm only cooking Choice instead of Prime briskets but how in gods name do you guys get such clean slices? Mine falls apart and I'm lucky if I get 12-15 decent slices from a 13-15 pound packer. I know that my trimming technique isn't exact but I would kill for a cross section that looks like that without just breaking down when I put the knife through it.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Scottborasjr said:I realize I'm only cooking Choice instead of Prime briskets but how in gods name do you guys get such clean slices? Mine falls apart and I'm lucky if I get 12-15 decent slices from a 13-15 pound packer. I know that my trimming technique isn't exact but I would kill for a cross section that looks like that without just breaking down when I put the knife through it.
This will lead you to the promise land! Take notice to who is using the knife I use. You're very welcome!
http://eggheadforum.com/discussion/comment/1541980
I have converted @travisstrick , @DMW and now...you!Just a hack that makes some $hitty BBQ.... -
You son of a ..... SRF can take it up the you know what with those high $$ prices. That's sweetness right there kid.Seattle, WA
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Oh. also..if it's crumbling, you're over-over cooking it.Just a hack that makes some $hitty BBQ....
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I think there's a lil bit more to it than the right knife."I've made a note never to piss you two off." - Stike
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That's the thing is I wait til it probes like butter in the flat. It's still moist as hell, just falls apart. I can't imagine that my Choice Wally World briskets are done in the 180's like a SRF brisket is. I typically get somewhere between 194*-200* in the flat.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Scottborasjr said:That's the thing is I wait til it probes like butter in the flat. It's still moist as hell, just falls apart. I can't imagine that my Choice Wally World briskets are done in the 180's like a SRF brisket is. I typically get somewhere between 194*-200* in the flat.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 -
Scottborasjr said:That's the thing is I wait til it probes like butter in the flat. It's still moist as hell, just falls apart. I can't imagine that my Choice Wally World briskets are done in the 180's like a SRF brisket is. I typically get somewhere between 194*-200* in the flat.Just a hack that makes some $hitty BBQ....
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What, is the SMURF the new FORK?!
Looks good cazzy, but I already told you that on our private forum. Members only, and I'm not talking about people.
______________________________________________I love lamp.. -
nolaegghead said:What, is the SMURF the new FORK?!
Looks good cazzy, but I already told you that on our private forum. Members only, and I'm not talking about people.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 we are the forum of SMS dicks. We'll start a new thread.
______________________________________________I love lamp.. -
DMW said:nolaegghead said:What, is the SMURF the new FORK?!
Looks good cazzy, but I already told you that on our private forum. Members only, and I'm not talking about people.Just a hack that makes some $hitty BBQ.... -
nolaegghead said:@DMW we are the forum of SMS dicks. We'll start a new thread.Just a hack that makes some $hitty BBQ....
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@cazzy the last two I've done have been with a Stoker, one temp probe in the point, one in the flat. I start checking by probing the meat when the flat reaches 190*. When I pull it off I let it rest on the counter under a foil tent for 30 minutes to and hour or so. Then attempt to slice. Had great burnt ends on my one a couple of weeks ago, this one yesterday just fell apart in the flat and on the point.
It's still a fantastic tasting product, just doesn't present the way I want it to.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
"guys, I'm doing the things and my phone starts buzzing and I can't finish doing the things..."
______________________________________________I love lamp.. -
Scottborasjr said:@cazzy the last two I've done have been with a Stoker, one temp probe in the point, one in the flat. I start checking by probing the meat when the flat reaches 190*. When I pull it off I let it rest on the counter under a foil tent for 30 minutes to and hour or so. Then attempt to slice. Had great burnt ends on my one a couple of weeks ago, this one yesterday just fell apart in the flat and on the point.
It's still a fantastic tasting product, just doesn't present the way I want it to.Just a hack that makes some $hitty BBQ.... -
Showoff!!
By the way, I know of a bunch of pellet-pooper aficionados in your neck of the woods who would think your brisket aint worth shite. You need to show them a thing or two some time.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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