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grussem

I am a native of Philly that landed in California by way of the USMC. I love BBQ, my hometown sports teams and the USMC. I have also grown to love the San Jose Sharks, Oakland A's and San Francisco 49ers. Semper Fi.

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grussem
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  • I've had the Maverick for over a year and find it a PITA to use to be honest.  To me it's too complicated to choose temp, alarm etc...  I don't know, maybe I'm just slow but it could be more user friendly.  BTW, I only usually use one of the probes.
  • I went to game 3 last night, the tank was LOOOOUD! What a great atmosphere it was.  I think they're all going to be 1 goal games.  Hopefully the Sharks tie up the series on Monday night.  LET'S GO SHARKS!
  • Oh, and thanks for the tip on the vent @nolaegghead 
  • @nolaegghead I think you are correct, so far I've found no issues with it and think it may actually burn a bit  better than lump because all of the pieces are the same size and burn more evenly as opposed to VERY different sized pieces of lump.  @Lm…
  • The basic rub is a Memphis Dust I got from www.amazingribs.com 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion…
  • Yeah, they came out really good, thanks!
  • I'm a bit late, but here's how they came out. Yum!
  • I pulled the brisket at 8 hours after being wrapped for the last hour. The dome temp spiked to 300 degrees after I placed the brisket back in after wrapping but held there. I cheated and sliced a tiny piece just prior to letting it rest....... (STR…
  • At 7 hours I was at about 176 (average) at different parts of the brisket. Although I didn't want to I decided to wrap, only in the name of speeding up the process since the wife-unit is getting hungry...
  • Glad I'm not the only one
  • SGM Davis does not seem to have an issue with it.....
  • buzd504 said: Unless I missed a few, we have been way overdue for a new video.  Thanks for posting, now going to watch. I posted a couple over the last week or so and I have one more to do but will wait until tomorrow to post that, …
  • NPHuskerFL said: FWIW @grussem‌ another good indication on fish is right about the time you begin to see the albumin ooze (whitish liquid kinda chunky in appearance) it's done. Pulling at 155℉ IT allows for carry over cooking. Looks great! …
  • I was going to pull it off when it got to 165 but it was about 155.  The reason being is because there was a smaller piece of salmon I placed on the grill that was not as thick as the other two.  Using the smaller piece as a "tester" and seeing it w…
  • johnmitchell said: I also like Blues Hog barbecue sauce. I mix it with a bit of their Tennessee Red... Great flat.. I too like their Tennessee Red, goes well with my ribs. DIAD said: Looks great! How long did it take? …
  • Thanks for the comments, it was pretty good on the pretzel bun!  I am still trying to decide what I am going to cook for the 4th of July.
  • SkinnyV said: Nice work, craving a CAB brisket myself just need to spent the $40+. I keep it simple salt and.course pepper. I normally only do the salt and pepper as well wit my brisket but this one was experimental in nature so I fig…
  • PERFECTO! The perfect combination of low and slow/hot and fast! A nearly 8 lb brisket done in about 7 hours :-) It was so very moist and tender, absolutely perfect! This is my go to recipe from now on!  The only thing I will do different is add a bi…
  • radamo said: I did one flat and it came a bit dry but tasty.  Going back to basics on the next one... also a flat.  It is just 3 of us, hard to justify a full packer.  Same here as far as people, just the wife and I. So far the last 2 …
  • radamo said: Let us know how it goes. I am going to do one on Sunday.  Going to use a similar method. I sure will, good or bad lol.  Of the 8 brisket cooks I've done there is only one that I would say I have done "perfect".  This ti…
  • TexanOfTheNorth said: Enjoy your weekend and your brisket! Will do, thanks!
  • Alright....... I made up for lost time with the ribs,  foiled them for 15 extra minutes (since I pulled them off the smoker about a half hour early) and all was well. The ribs were a big hit and I now have the confidence to correct a screw-up on the…
  • Thanks for the responses fellas.  I'm gonna leave them wrapped for about 15 minutes longer, open one rack and see how they came out.  I seasoned them like I normally do so hopefully they'll otherwise be okay.....hopefully. 
  • R2Egg2Q said: Ah, it just dawned upon me that you were the gentleman wearing the Couture jersey.  Glad you enjoyed the food ... and go Sharks!   Yup! That was me :-) GO SHARKS!
  • Congrats! Welcome to the BGE world!
  • I know it is a couple days late but here's the finished product.  The rub was excellent as was tbe sauce,  both from Naked Whiz.  
  • http://www.nakedwhiz.com/elder.htm
  • Hungry Joe said: Bump that dome temperature up to 250-275. It is hard to get a piece of meat to 200 degrees if the egg is just 215. At 165 internal you may not even be thru the stall yet.   Thanks for the advice, I just bumped it up to…
  • Skiddymarker said: Well you have found someone from the forum to talk with re competitions, @smittythesmoker is the man at Eggs by the Bay.  Oh! :-)
  • Thanks bro. I was pretty disappointed when the brisket came out dry (I can't even figure what I did wrong, I absolutely KILLED it on my last cook). Let me know if you want the recipe, it came out very good.
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