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Stoogie

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  • chadpsualum said: I was able to secure a nice 13 lb packer with the help of the fine folks on this board (thanks!). Anyway I decided to do a simple rub with equal parts Salt (Sea Salt) and Pepper along with a little Garlic Powder.  I put it on…
    in Salty Brisket Comment by Stoogie July 2
  • I am dealing with this right now. Got a call from the credit card fraud department back in early May asking about charges at Nike and.... of all places "Ourtime.com" which is a senior citizen dating website (I'm not a senior citizen).  They reverse…
  • 82c52ksl said: Eggdicted_Dawgfan said: I'm just glad your house or deck didn't catch on fire!  Why would it catch on fire exactly? If your Egg happens to crack all the way around and lump falls out?  Check out this threa…
    in Burn Out/Down Comment by Stoogie June 9
  • @kl8ton yes, I know about Free Beer and Hot Wings.  I liked to listen to their trivia segment when taking my kids to school, but the radio station they're on around here now has a weak signal and they come in with static, so I don't listen as much a…
  • I'm willing to bet that I've cooked 25 briskets in the past 4 years and I've never had such a complete failure from start to finish.  Booze probably had a lot to do with it, but that's no excuse!  Details -  Egg Size:  Large Lump:  Grove Charcoal W…
  • I just was asked to cook a brisket for my in-laws this weekend, so I'm in!
  • How long have you had your Egg?  I've had mine for 4+ years now and it won't pass the dollar bill test but that's because the seal is shot and I haven't gotten around to replacing it.   If it's new, then yes the bands should be positioned so you ha…
  • Doc_Eggerton said: Stoogie said: Looks good!  I always thought that 'chopped steak' was actually ground sirloin (sirloin steak). What's in the salad you have on the plate aside from red onion and carrots?  Is that cucumber as well? …
  • Looks good!  I always thought that 'chopped steak' was actually ground sirloin (sirloin steak). What's in the salad you have on the plate aside from red onion and carrots?  Is that cucumber as well?
  • After comparing Cabela's and Amazon, while Cabela's is cheaper for the griddle, they want to charge $36+ for shipping.  I can get it from Amazon for no shipping, so in the end it will be ~$20 less.   If Cabela's had it for in store pick up, I'd jum…
  • @Chris8938 Thanks for the GFS tip, I'll check them out!  I haven't been to Fleet Farm to look at them, but Lowes in Buchanan has the 36" for $299.99.  
  • I'm also seriously considering a Blackstone.  Just have to figure out how to get rid of the stainless steel gasser that is taking up the spot where the Blackstone will go. Here's the link that @WeberWho referenced: http://eggheadforum.com/discussi…
  • What grade of brisket did you purchase?  Choice?  Prime?  Was it CAB? What you experienced with the IT's in the 190* range is a second stall, I'm guessing.  I've often had a second stall, but I don't remember it happening above 190*, it usually hap…
  • This past New Year's Eve, I was using my brand new mandolin to slice up 1/4" potatoes because I was making @nolaegghead famous au gratin recipe.  Had sliced about a third of the *first* potato used on this mandolin and was so impressed that I called…
  • When I do a brisket that is anything *but* a SRF brisket, I cook them between 250-275 and I can count on them taking 1 hr/lb.  SRF, I plan on 45 minutes/lb.  If you're able to get your temps down to 225, then I can only imagine that it will be more …
  • I'd put it in there right now.  The cooler brisket is going to drop the temps just by itself, then manage the temps from there.  Be patient and you'll hit the temp range you want.  Just my opinion, though.
  • It settled in at 290 with or without your brisket in it?
  • About 3 weeks ago, I cooked a brisket for deer camp in MN.  I live 6 hours away.  When it was done, I wrapped it in 2 layers of Saran Wrap and 2 layers of HDAF.  I had towels in my dryer on the "Hot" setting for about 45 minutes, took them out and l…
  • Thanks for all the comments and ideas!  I guess that I get in to that "brisket chili" mode and can't really think outside the box of that deliciousness. @nolaegghead - perfect example ... doing that to a chuck roast will be the next thing I do for …
  • GRE1 said: Many of the past World Championship Chili recipes incorporated Tri-tip You have excellent timing.  I made this post and then had to go to the grocery store to pick up some tri-tip roasts for dinner tonight.  I checked my phone…
  • Damn... vanilla vodka... Didn't even think about that.
  • Mosca said: Stoogie, thanks for the input! What is your reasoning for keeping the muscles together? I was unclear in my writing. I don't want to dine at 9! I want to dine around 6. My goal is to get out of bed at 5AM, and have the brisket ove…
  • This is just my opinion; I'm sure that others will chime in.  I've done 2 SRF briskets and I'm here to tell you that they do act differently than other briskets.  First, I'm not a fan of splitting the flat and point. I'm sure that you paid over $1…
  • @nolaegghead - thanks for the advice!  I'd never considered the cooling down time, so I went ahead and started it earlier tonight.  Hoping for it to get done between noon - 2:00 tomorrow. I've got to say..... This SRF brisket comes off as advertise…
  • They're located out of Cedar Grove, WI, which is in between Milwaukee and Sheboygan.  Grove is ok, IMO.  I use Grove for my every day cooks and it works. Seems to take a little longer for the VOCs to burn off.  For my long cooks, I use Rockwood beca…
  • @newsguy - it looks delicious! One thing I picked up on this forum, regarding serving brisket, is to only slice what is about to be eaten. Don't slice the entire brisket up and then serve because the meat will dry out very fast while sitting there…
  • Well, I can say without a doubt in my mind that was the best brisket I have ever had. It was so flavorful, so tender and damn good! I started this bad boy at about 11:00PM on July 3rd, hoping to pull it off at 4:00PM July 4th. I started with the …
  • For my all night cooks, this is what *I* do, YMMV - I have the same set up as you (no table, stock nest on wheels, etc) and a wood deck. I have the Egg on top of one of those non-flammable mats on the deck. I cook my all nighters between 250*-…
  • Thanks for the info! I would have not started checking it until it hit 190* otherwise. I'll make sure to take pictures and update the post. Thanks again!
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