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stevethegreat
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stoogie ·

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Stoogie
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  • @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 11
  • 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 23
  • 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 21
  • 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 9
  • @chris_wang - no worries, dude!!  It's my first time as well!  We're alllll good! @Little Steven - I hope you like them!  I do have to say that I'm a *little* disappointed that you didn't at least take a pic of the letter I sent you since the image…
  • Big thanks to @chris_wang for the box if loot I found on my front step late last night! Some Williamson Bros BBQ sauce, Bad Byron's Butt Rub, some oak chunks and some peach wood chip! I've never used peach wood (being in Wisconsin, there are few p…
  • I fired out mine today.  Hopefully it skates through Canadian customs unscathed!
  • I made a rookie mistake this Thanksgiving by not making sure I had enough lump on hand.  I thought I had enough lump left, but didn't bother to double check.  Come Thursday morning, I find that I'm near the bottom of my bag and panicked.  Went to th…
  • I was just asked if everything was all right.  Why?  Because I opened this thread, saw the picture and said loudly "AAHHH!!!"