Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Defrasier
hotfoot
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

lousubcap

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Activity

  • UrbanForestTurnings
    Didn't  we do this before? Funny ass ****
    ·
    March 1
  • Jokertaz
    Thanks
    ·
    August 2014
  • RRP
    ·
    August 2014
  • RRP
    DILLIGAF - were you in the Navy? A good buddy of mine who is now deceased liked to use that and I never heard any one else use that until you posted it today! Also he referred to minute movements as moving something "just a RCH" this way or that way. Just curious! 
    ·
    March 2014
  • pirates21
    Thanks for the brisket help. Just a quick question if you don't mind. I did it t 260 until internal temp said 174 and stalled for an hour. Then I put it in a pyrex dish with beef broth at bottom and foil cover until 205 internal. I did this to keep it moist, as it was a flat only.
    FTC in Pyrex for 2 hrs. The result...very tastes, but as soon as I picked it up I knew I was in trouble. It didn't flex at all. Inside was cooked to grey, but very chewy. What happened to my fall apart brisket????? Help please!
    ·
    May 2013
  • pkaboo1
    1st brisket.
    Wow did you, and the forum help me.
    those links, have me learning, and learning.
    recipes,styles,techniques,science,you name it.
    great experience. Thanx
    ·
    March 2013
  • Lil Bob
    THanx for the help!!
    ·
    December 2012
  • winojeff
    Thanks for the help.
    W...Jeff
    ·
    December 2012
  • Eller
    Lou, I am not sure how to catch the fat drippings when I do an direct cook. Also, I'm not sure what a raised grid is. Thanks for helping me. Scott
    ·
    August 2012
  • eggspurt
    Where is the Sub picture taken? I used to work for Moran Towing in Norfolk Virginia docking the subs at Norfolk Naval Base
    ·
    August 2012
  • DDay6642
    I am new to this so what is spatchcock?
    ·
    August 2012
  • Canadian Egg
    washer idea worked out perfect! Thanks for the help!
    ·
    July 2012
  • booksw
    Thanks for pointing me right on the flashback issue. I was lucky last night (and maybe a bit of fear helped!). Thanks again!!
    ·
    July 2012
  • Spiker
    Thanks for the help. My learning curve on my new egg is a bit slow !!!
    ·
    July 2012
  • Ricksegg
    Thanks for the info on cooking the standing rib roast.
    ·
    July 2012
  • trgann
    Thanks
    ·
    January 2012
  • Tarheelinva
    Thanks...will let you know
    ·
    December 2011