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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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billy bob

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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