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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dragonwmatches ·

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Dragonwmatches
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  • anton said: @Dragonwmatches, thanks, the label was vague , it said, "whole untrimmed brisket", and that's all.I am seeking out a packer that I can fit on my med egg for next brisky cook now!! Yours looks fantastic, I want the lean and the jui…
  • That looks great! I'm no brisket expert, but that's definitely the flat. Looks from one pic that they left just a smidgen of point above the fat line in the middle, which is what I had on the Sams Club flat I did last week. See the separation h…
  • @squeez it actually was 5.275lbs on the label.  Put it on about 10:30, pulled it around 6.  I didn't plan on foiling at all, so I let it ride the whole way.  I'd have to get my butt outta bed and get it on earlier if I get one any bigger.   I also l…
  • Honestly, I wanted to get around 200 IT in most spots, but struggle with a Maverick and Thermapen and inconsistency between them, so I have to really get close on the hardware and then play the texture by ear. I got the Mav up to about 190, tested w…
  • All done. Threw on some russets for twice baked potatoes and had plenty of time to cook them over the plate setter side openings. Whole thing turned out great. I don't know briskets very well but after slicing it looks like there's a bit of point on…
  • Slow climb - 140 IT now, 226grid, 310 dome. Always a little freaked at my differences between dome and grid. Rainy day today, but not heavy and quite pleasant, actually. Lazy day, but counting on golf being played on TV eventually.
  • In honor of the hip, shouldn't you do ham or a rump roast?
  • And we're off! 300 dome, 221 grid. IT is 118 after about 90 minutes. Rubbed with Stubbs BBQ rub (with sea salt, pepper, paprika, little ground garlic and turmeric).
  • This flat has some fat cap to it. I'm thinking about foiling once we start getting towards 170-180 to ensure some moisture is kept in. I'll also be around all day so I can make sure the temp is kept as low as possible - I've struggled to keep the do…
  • I'd like to try it straight up rather than in liquid, but I'm getting the sense that the flat will be drier than a point, yes? It's gonna go on tomorrow morning - too late for today.
  • Both of those are really impressive. Especially the surgery part! 400 indirect - any smoking chips or straight lump?
  • Which butts hit temp the earliest?
  • That's a thing of beauty!
  • Ok -paella went well-had a great even fire going, and that made for some quick cooking. I believe my pan is a 15" pan, and it's on the grid on top of a PSWoo2, on my large egg. I wasn't able to close the lid with the pan, but that's OK as I like it …
  • He tucks his ears under his hat. Who does that??
  • That is flippin awesome!
  • Cowboy lump, but this is more of a user error exacerbated by trying too hard to get to the bar to watch the Masters with some buddies. I initially was going for turbo to be FTC'd before I left, buuuutttttt it took a little too long so I knocked the …
  • Thanks for all the advice, everyone. I used vegetable shortening and the cooking surfaces turned out great. I might try one or two more coats as I stopped at two due to setting off our smoke alarms. That was getting annoying as hell. But on a couple…
  • My dome temp is consistently 50-90 degrees higher than the grid temp. I try to put the grid probe next to the side that a plate setter leg is at. Of course the difference is higher when I first put the cold meat on.
  • @grege345 @Judy_Mayberry - that's what I was thinking of.  I just have the one new Woo2.  It was really easy to mess with this weekend for both pork butt and pizzas.   @henapple - if it's going to take that long, then I have to consider it.  My conc…
  • If there's nothing left, you did something right.
  • jls9595 said: what is the cause of this? More mass back there with the hinge is my guess, but I'm not a physicist. I try to remember to set up the ring so that a leg is square in the back middle to disperse that heat a bit on in…
  • ChristinaSunshine said: Little Steven said: SERIOUSLY???????? Doubles as a solar farm.
  • I have only a large, but my experience is that I can get two racks of St Louis cut spares to fit front to back with no more than an inch or two to spare on each end. So comfortably, not snug. Also, I can fit three pork butts strategically. Any small…
  • That looks fantastic. I'll have to go easy on any red onions as I love them but the family doesn't (they think red onions are too spicy-tells you what I have to deal with for chili, jambalaya, anything, really).
  • Follow up - it didn't end up quite as turbo as I expected, but the product is very good. I walked away for a little while firing it up, making getting the temp down to 325-350 difficult. Put the butt on around 2pm with grid 340 dome 380. Ran an erra…
  • Oh my! Andouille, shrimp and all that cheese!! Man, looks delicious!
  • hapster said: Cajun style. Need info. Sounds great Basically it's going to have the trinity, some Fresno peppers, and andouille and shrimp. Yum!! And you know that no one has ever gone 162-0, right? Just lower the expectati…
  • Botch said: I keep seeing the "chupacabra" label these last couple weeks, I thought it was a rare North American mammal, like a Bigfoot.  History?   I thought it was a devil-like creature from Latin countries (ie, Mexico) mythology.…
  • thoughts on how to handle a brand new reversable flat/raised griddle?  They always say it's pre-seasoned, but it's kinda stick on one spot and needs to be seasoned properly, that is clear.