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tikigriller
Posts: 1,389
And I'm going in hungry!!!!!
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California
Comments
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THAT is dangerous.
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And.?.?.?.?.?.? What was the bill???Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Very disappointing. 112. Went in with big plans and came out with nothing but the basics. Wanted a brisket for Sunday but they didn't have any. Going to look at SRF pricing and what it will cost to have it here by Saturday but am nervous to spend that kind of cash in my first attempt.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:Very disappointing. 112. Went in with big plans and came out with nothing but the basics. Wanted a brisket for Sunday but they didn't have any. Going to look at SRF pricing and what it will cost to have it here by Saturday but am nervous to spend that kind of cash in my first attempt.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
tikigriller said:Very disappointing. 112. Went in with big plans and came out with nothing but the basics. Wanted a brisket for Sunday but they didn't have any. Going to look at SRF pricing and what it will cost to have it here by Saturday but am nervous to spend that kind of cash in my first attempt.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
YOLO
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Gamecockeggman said:tikigriller said:Very disappointing. 112. Went in with big plans and came out with nothing but the basics. Wanted a brisket for Sunday but they didn't have any. Going to look at SRF pricing and what it will cost to have it here by Saturday but am nervous to spend that kind of cash in my first attempt.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
You should have no trouble getting an SRF quickly. If you were close I would give you one as I have a couple in the garage freezer. With the addition of the appropriate tax of course. That being a sampling of the finished product.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
I've turned walmart brisket into food gold!
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Ok. So here is what I did get that was better than just the basics.
So so how do I cook these??? The trip tip ones. First time I have bought these.
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
why the hell did they cut the tri tip up!?
I'd dust em with a good salt and fresh cracked pepper over a very hot.. 500-600 degree fire. Direct.
Cook to desired doneness. I pull at 120 myself and allow for carry over.
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
FATC1TY said:why the hell did they cut the tri tip up!?
I'd dust em with a good salt and fresh cracked pepper over a very hot.. 500-600 degree fire. Direct.
Cook to desired doneness. I pull at 120 myself and allow for carry over.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
northGAcock said:tikigriller said:Very disappointing. 112. Went in with big plans and came out with nothing but the basics. Wanted a brisket for Sunday but they didn't have any. Going to look at SRF pricing and what it will cost to have it here by Saturday but am nervous to spend that kind of cash in my first attempt.
Done........SRF Brisket delivering Friday. What the hell....it's only money, right!?!?!?!?! And all of you are NO HELP at all to this addiction!!!!
Now off to do some research on how to cook this thing and hope I don't kill my $180 I just spent (After shipping express)Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:FATC1TY said:why the hell did they cut the tri tip up!?
I'd dust em with a good salt and fresh cracked pepper over a very hot.. 500-600 degree fire. Direct.
Cook to desired doneness. I pull at 120 myself and allow for carry over.
they are a lean cut, despite the marbling.
Tri Tip will dry out, reverse sear for a large roast.
Those steaks need hot and quick. Look for "newport steaks" online. Same cut- normally cut across the grain.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Caveman--salt, 120-125. cracked pepper after. Stand next to the egg and sop up the board juices. Cold adult beverage--sharing with others--optional.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Cooking on the egg takes time and experience to get it down pat. I would have suggested you not go to SRF so early, but hey, you only live once right? But seriously, don't expect perfection this early in your egg experiences and don't give up if things aren't as you thought they would be. My very first rack of ribs was so bad my dogs LITERALLY wouldn't eat them. That is definitely no longer the case.
Beautiful and lovely Villa Rica, Georgia -
I'm gonna take my own thread another direction as that just reminded me of something I had been overthinking.
Cutting boards...plastic or wood and why or makes no difference at all?Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:I'm gonna take my own thread another direction as that just reminded me of something I had been overthinking.
Cutting boards...plastic or wood and why or makes no difference at all?Sandy Springs & Dawsonville Ga -
tikigriller said:I'm gonna take my own thread another direction as that just reminded me of something I had been overthinking.
Cutting boards...plastic or wood and why or makes no difference at all?
You don't want a cutting board. You want a heavy, thick, chopping block. I bought this one and love it, but make sure you oil it first.
http://www.ebay.com/itm/351806529307?_trksid=p2060353.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT
Beautiful and lovely Villa Rica, Georgia -
tikigriller said:FATC1TY said:why the hell did they cut the tri tip up!?
I'd dust em with a good salt and fresh cracked pepper over a very hot.. 500-600 degree fire. Direct.
Cook to desired doneness. I pull at 120 myself and allow for carry over.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
tikigriller said:I'm gonna take my own thread another direction as that just reminded me of something I had been overthinking.
Cutting boards...plastic or wood and why or makes no difference at all?
your knives? sure..
I've got a bunch of nice knives like Shun that are dulled and chipped from throwing into a granite sink and using on granite with a plastic board.
My food however- doesn't care.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Hub said:Cooking on the egg takes time and experience to get it down pat. I would have suggested you not go to SRF so early, but hey, you only live once right? But seriously, don't expect perfection this early in your egg experiences and don't give up if things aren't as you thought they would be. My very first rack of ribs was so bad my dogs LITERALLY wouldn't eat them. That is definitely no longer the case.
I definitely think I am getting cocky fast!! LOL. Everything has turned out so good and everything keeps getting better. My best success has come directly from following someone's lead, so I think I can pull it off. The good news, is my palett is not very refined, so even if it is not perfect, we will probably enjoy it. Have orders to do the burnt ends too, so this will be a full on challenge!!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:Hub said:Cooking on the egg takes time and experience to get it down pat. I would have suggested you not go to SRF so early, but hey, you only live once right? But seriously, don't expect perfection this early in your egg experiences and don't give up if things aren't as you thought they would be. My very first rack of ribs was so bad my dogs LITERALLY wouldn't eat them. That is definitely no longer the case.
I definitely think I am getting cocky fast!! LOL. Everything has turned out so good and everything keeps getting better. My best success has come directly from following someone's lead, so I think I can pull it off. The good news, is my palett is not very refined, so even if it is not perfect, we will probably enjoy it. Have orders to do the burnt ends too, so this will be a full on challenge!!
You'll miss the mark by wasting the point for burnt ends in my humble opinion. Choice or Prime, or even Wagyu. The point of a brisket is quite honestly the finest portion on beef you can slow cook. I won't call it the best, but it's so far up there it's hard to argue which 10 point model to take home.
Yes, I live in Georgia.. But I'm from Central Texas and raised, and I'd like to think burnt ends are a travesty, if anything but a novelty. So give 'em a go, but don't say I didn't warn ya once you try a heavenly slice of moist/fatty and wonder why you wasted it in a foil pan!-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
FATC1TY said:tikigriller said:Hub said:Cooking on the egg takes time and experience to get it down pat. I would have suggested you not go to SRF so early, but hey, you only live once right? But seriously, don't expect perfection this early in your egg experiences and don't give up if things aren't as you thought they would be. My very first rack of ribs was so bad my dogs LITERALLY wouldn't eat them. That is definitely no longer the case.
I definitely think I am getting cocky fast!! LOL. Everything has turned out so good and everything keeps getting better. My best success has come directly from following someone's lead, so I think I can pull it off. The good news, is my palett is not very refined, so even if it is not perfect, we will probably enjoy it. Have orders to do the burnt ends too, so this will be a full on challenge!!
You'll miss the mark by wasting the point for burnt ends in my humble opinion. Choice or Prime, or even Wagyu. The point of a brisket is quite honestly the finest portion on beef you can slow cook. I won't call it the best, but it's so far up there it's hard to argue which 10 point model to take home.
Yes, I live in Georgia.. But I'm from Central Texas and raised, and I'd like to think burnt ends are a travesty, if anything but a novelty. So give 'em a go, but don't say I didn't warn ya once you try a heavenly slice of moist/fatty and wonder why you wasted it in a foil pan!
Hope me that makes sense.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:northGAcock said:tikigriller said:Very disappointing. 112. Went in with big plans and came out with nothing but the basics. Wanted a brisket for Sunday but they didn't have any. Going to look at SRF pricing and what it will cost to have it here by Saturday but am nervous to spend that kind of cash in my first attempt.
Done........SRF Brisket delivering Friday. What the hell....it's only money, right!?!?!?!?! And all of you are NO HELP at all to this addiction!!!!
Now off to do some research on how to cook this thing and hope I don't kill my $180 I just spent (After shipping express)Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Two weeks ago I had my first two cart day at Costco.......dropped 5 Benjamin's that day. Need to buy more of their stock.
Jacksonville FL -
My usual Costco bill is close to 200 that's just groceries diapers ect... weekly“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Glad we could helpDone........SRF Brisket delivering Friday. What the hell....it's only money, right!?!?!?!?! And all of you are NO HELP at all to this addiction!!!!
Now off to do some research on how to cook this thing and hope I don't kill my $180 I just spent (After shipping express)See what fine folks we are.--you aint seen nothing yet. Wait until you start tinkering with the idea of a new patio. You might as well plan on creating living quarters outside--permanentlyColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum. -
Just an FYI- the SRF brisket will be frozen solid when you get it. Typically I like to plan at least 3-4 days to defrost in the fridge. You can do a cold water thaw or cook it from frozen or partially frozen I suppose. Just my $.02 but I would plan this cook for next Saturday.
That tri-tip looks good. I wouldn't try burnt ends with it though. Treat it like a steak (not a brisket). Hell I could be wrong that one looks pretty well marbled, but the consensus is that tri-tip is cooked like a steak.
One more option on burnt ends from the brisket is you can always use leftovers if you think you will have them. Slice the brisket "texas style" for the initial servings, and then cube up some leftover point for burnt ends the next day.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
tikigriller said:FATC1TY said:why the hell did they cut the tri tip up!?
I'd dust em with a good salt and fresh cracked pepper over a very hot.. 500-600 degree fire. Direct.
Cook to desired doneness. I pull at 120 myself and allow for carry over.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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