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stevethegreat
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Stoogie

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Stoogie
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  • 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 o…
  • 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!
  • I don't know about how the raccoons are down there, but I live in Wisconsin and the raccoons up here laugh at us while giving us the finger every time we try to shoot them with a .177 pellet gun. Use the .22 and be prepared to put another one into …
  • Make sure to put a drip pan underneath it, with some balled up aluminum foil under all 4 corners, so you don't wind up with a mess.
    in Pork Butt Comment by Stoogie June 2014
  • 54956
  • Wow, you have my respect! Last fall I did a total of 5 on my large. I didn't fill it with enough lump and it went out at 3:00AM. So I was out in my boxers taking everything off, putting more lump in, lighting it and waiting for the VOCs to burn o…
  • @dlk7 when the time comes for a group buy on Rockwood, I would definitely be interested in getting in on that. The best I have around here is Grove and while that is "ok", it doesn't hold up on the long cooks. Enjoy Madison! I lived there for qui…
  • OOOOHHHH! That is going to be delicious! You wouldn't mind putting 3-5 lbs in a well iced cooler and putting them on the next flight to Wisconsin, would you?
    in Happy Day!!! Comment by Stoogie May 2014
  • Welcome! I'm only a few miles from you, in Neenah. Did you get your egg from BBQ Spits and Pits? Just a FYI, I get my pork butt from Copps here in Neenah. Sometimes I have to go to the meat counter and ask because they have it in the back. …
  • Here is my church key. My Dad gave it to me in the early '90's and he got it while working for a beer distributor in the late '60's/early 70's. It's survived sitting neglected in a garage for over a decade, 5 moves over 1000's of miles, 1 attempted…
  • The difference between the 732 & 733 is that the monitor on the 733 has a large digital display that shows both temps at once. The 732 cycles the temps between the food temp and grate temp. The 733 also supposedly has a 300 foot range and has …
  • Maverick 732 http://www.amazon.com/s/ref=nb_sb_ss_i_0_12/182-5214031-1895850?url=search-alias=aps&field-keywords=maverick+732&sprefix=Maverick+732,aps,298 The first result, for $52.20 seems like a good deal to me since I bough…
  • See what happens when one eggs sober?  This should be a lesson to us all.
    in surprise Comment by Stoogie March 2014
  • I thought that garlic gets bitter at a higher temperature. I would assume that since you're doing it at a temp much lower than, say, 400*, so I think you should be fine. I'd go with the real stuff.
  • sstripes96 said: BGEXL_Nick said: I have never done it personally, but I've seen guys making burnt ends by cooking just the point.  I'd smoke it at 225 till it probes tender, then cube it and put it back on in a baking pan like @jhl19…
  • Do you remember what the IT was when you pulled them off?
  • After this - http://eggheadforum.com/discussion/1161482/a-complete-and-utter-disaster#latest I will be monitoring this thread
  • Thanks @cazzy ... If this pic isn't enough to make a grown man cry (or at least start drinking), I don't know what is.
  • Sadly, I erred on the side of good judgement and threw it away. After talking it over with SWMBO and taking a closer look at it, I figured it is best to take a ~$36 (choice CAB for $3.39/lb no less) loss than risk getting sick before I leave for an …
  • Yeah, I'm sure you're right. The more I think about it the more I agree with you and see what you mean. It's gonna kill me putting that in the trash but it is better than what may happen. I appreciate you saying something because I probably would…
  • Serious? You're talking about tossing the brisket, right? I have to admit that I'm not the most educated when it comes to temps with meat and this kind of situation, because I typically have my sh*t together and don't have to worry about it. I …
  • Nice smoke ring.  What recipe are you going to use?
  • @tksmoke - tax AND license?  At the risk of looking more dumb than usual, what is the license for?
    in Egg cost Comment by Stoogie January 2014