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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

billy bob ·

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  • egret, I'm betten he will need corrective action.
  • Mario Jaekel, Some people do it but I wouldn't. The epoxy will be sitting right on top of your fire and it might give off a lot of fumes. IMHO
  • have a slab of wild king salmon for tonight,the only dizzy pig I have in stock is Swamp venom, will this be good or any ideas?
  • Tom D., Nice.....the look from him, the chicken ready to go on...Damn nice set up and good photo.....looks like the person to the right is facing that way too!!
  • Spin,[p]Thanks for the tips. I am getting pretty good at briskets, but this is my first picnic. Is there much difference between a Boston Butt and a picnic. It seems I read more posts about BB than picnics. Flavor, time, etc?[p]Billy-Bob
  • JJ, Thanks for the tip, I'll let you know tomorrow night how it came out.[p]Bill
  • JJ,[p]I have read different threads and web sites on how long you should cook a brisket. I know 220 to 250 cooking temp,and between 180 to 200 internal temp, but i have seen any where from 1 to 2 hours per pound. That puts my brisket from 10 to 24 h…
  • JJ and Cat,[p]Damn, you guys are fast. Thanks for the help. I paid .98 cents a pound, and I really don't want to screw it up.:)[p]Billy-Bob
  • RLA,[p]I just came bach from Walmart(Alliance, Ohio). I bought a 12 lb. brisket for .98 per lb. I probably should of bought another one, in case this was a special deal. [p]Billy-Bob
  • Thanks for the info Cat and G. I think I'll try Cat's idea and see what happens. Than