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jaymer ·

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  • just standard stuff thats already mentioned jaymer... [ul][li]nice looking brisket gallery & other pics[/ul]
  • Jay, actually, those came from my meat wholesaler, not costco or sams... aint never seen anything like these from those stores. what i ordered was a 'beef back rib', or thats what my rep called it. What was delivered was more expensive and the …
  • just wanted to add that i've re-heated that gravy twice and its absolutely fabulous. the bitter wine taste seems to have gone away on the reheats, but i def. need to use something other than White Rhine wine next time.
  • (was trying to get am image to post - finally corrected the main post to show it)
  • (was trying to get am image to post - finally corrected the main post to show it)
  • i just did this brine last night... my 12# was excellent, but i can't say i noticed anything from the brine. this was my first turkey ever, besides a free range i did in the oven last year (came out yucky). i didn't have any ginger or thyme for …
  • i've cooked my share of brisket and here's my $.02 if that inch of thick fat is left on, then its got to come off before you slice it... a brisket slice (on a plate) with a huge fat layer is not appealing, IMHO. if you ARE going to remove it, th…
  • hey Mitch,[p]one idea might be that BGE people are using meat thermometers and BBQ Gurus... so everyone is "conditioned" to wait for 195. but anyone who has had to pull at 182 also has a great, juicy butt, of course, this is assuming they did at le…
  • wingfoot, i tried 4 injections and documented it here: www.jaymer-que.com go to the "Pulled Pork" section and you're looking for "Pork 5 Ways" pictures too (but not of injecting) - but clean off your counter real good and remove anything you…
  • guys too bad you don't have a connection with an owner of a restaurant (or similar) who can buy from http://www.usfoodservice.com/ even a kitchen in a large church (with a school, who has regular meals to prepare) has enough volume to buy supplies…
  • Oh man, you mean there was steaks at the after party? Thats what I get for sitting inside during the rain. Wess's steak chunks were great on Saturday - that Small is one mean steak machine.
  • Clem, i can definitely take care of you - i can get it directly from a boat captain for $.80 - $1.00 per pound - down here at Gibsonton Rd exit off I-75. Crab Hut over off 22nd street is $1.80/lb or $1.50/lb if you get 10lbs. Those old coots also …
  • Dale, I was just impressed by the fact that everytime you'd see me you say Hi and knew who I was after we met early on. I know you've got a lot on your plate... but not so much that you didn't take time out to make it personal. Was a pleasure mee…
  • aka mr. Earl, thanks, though its a shame you had such a small piece, but as the day goes on, there's not so much room left in people's stomachs. Chubby, BBQ Bob, Roger Johnson?, Whiz all got closeups of the Mullet so I assume I'll get a few pics t…
  • just last week i reheated pork from the prior day - i use a 18qt roaster oven (see walmart, search on 'roaster oven') and put 6 butts in it with an entire 2 litre of coke (not all coke at one time). i turned it a lot, and also put rub back into th…
  • Jethro, that's GOT to be good - yummmmm thx for the idea, jaymer...
  • Retired RailRoader, i can't imagine a post for PULLED pork saying to remove it at 175... thats ok for chopped pork, but it won't pull 100% at 175 (some parts of it will, like the dark meat end opposite the bone end). so, for the record, 195 is wha…
  • SnowEgg, right, you're not going to significantly lengthen your cook, only use a bit more fuel to cook the increased load. With such a long cook, I'd be using my BBQ Guru to maintain the temp exactly where i wanted it - and if it needs to force dr…
  • BajaTom, my Sams here in Tampa never gets packer cuts, even though they are in their computer. all they ever have is flats and the main butcher says he's never seen one. i tried a Select last weekend from a SuperWalMart... it was 15lbs and i was …
  • locolongball, last weekend I cooked an 11 lb. Certified Angus Beef brisket. I removed the point, which was quite big compared to what I've seen of others (the pics of the point are also online in a seperate group), and didn't eat it at the time. […
  • GrillMeister, "angle of the dangle" I'm from San Antonio, and when I was around 10 and out at the deer lease, I vaguely remember hearing a joke about a guy woh gets stung by a spider in the outhouse. Had something to do with that punch line. ja…
  • thirdeye, i don't even see a pit probe on picture #5. i see two meat probes inserted into the brisket. and you don't need to mess with a shield for the teflon coated probe wires - thats just a waste of effort IMHO.[p]using a supplied Kayman Clip …
  • BBQ_Jazz, if you season both sides of the meat (and after my last one this weekend, I'm not even going to season the fat side anymore cause I trash all the fat and cook fat side down so all it does is waste rub, IMHO) then it can actually be hard t…
  • robert, i just cooked 3 this weekend. i'd suggest buying a cryopac from Sams - they sell Choice. Walmart sells Select, and while I haven't compared it myself, a local BBQ guy told me last week they'd work just as good. The whole cut from Sams in…
  • Steve & Jake did it make any diff. to yall if you chose Select or Choice beef? and did either of you trim any fat off first? fat side up or down? did you flip it? or spritz it?[p]I just cooked two over this weekend (my first) - one on the s…
    in brisket Comment by jaymer April 2005
  • T-47, yes, the coke think is legit. Going back to January 2004, RRP has mentioned it several times, but he thanks Dr Chicken for giving him the idea. [p]That idea IS fantastic. 2 weekends ago I reheated 40 lbs in 2 roaster ovens ($28 from walmar…
  • Jeff, i'm sure its a butt, though it looks a bit longish like a loin... but if it WAS a loin it 1) wouldn't have a bone pulled out of it 2) wouldn't have survived at 201 3) would be all/mostly white meat like a pork chop 4) would only need 1 h…
    in pulled pork Comment by jaymer March 2005
  • Doc, any idea what happened to cause that 30deg drop in dome once daylight came?
  • mad max beyond eggdome, great job maxter - sounds like a lot of fun, esp. seeing them skulk at ya :) all my life I've usually done a brisket in a oven bag overnight in the oven, with some veggies thrown in. was ok for what we'd use it for the nex…
  • hey JimboBQ, i was up at 6:30am as well, foiling two butts that the guru alarm said were done! I wasn't expecting to pull them for another 4 hours but the alarm was loudly ringing out on the patio. mine were only on 11 hours - i've got a tiny dis…