Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
if its a full brisket, and you are doing burnt ends according to thirdeye's description above, you'll want to separate the whole point from the flat and put it back on the egg for awhile longer. you'd want to do that anyway, even if you're d…
butts are not an ornery piece of meat. having them in the upper deck will not adversely affect them. cooking time might be a little bit shorter, but not so much that you'd notice it. you'd be better off with the polder in your brisket flat than i…
that's the straw that broke the porkchop's back right there! i've been considering trying direct; been an "indirect" ribber for so long. never did hold with foil, tho. i guess i've been a little apprehensive about using direct, as i…
i do often. your "hunk" on pulled pork here at BGE forum is a "go to" link for newbies i've talked to. i've refered many to it for advice on overnite butt cooks. in the library biz, we'd call it "ready reference" material.
part of the problem may be a fire "setting" issue as opposed to management. how do you set your fire? [p]for low and slows, i load my kooker with lump, start about 1/2 chimney of lump, and empty it on the top of the rest of your fue…
that was awesome! going on my favorites. he said what i've always felt. [p]we have so many inspired bbq-ists here; it really (seriously, now) touches me to know that there are inspired bbq eaters that are moved by the love and…
yeah. the only thing is that most of these pics are so... porkchopcentric. if you or any others have some nice pics of stuff going on at the other end of the parking lot, send em! [p]i think one of my faves was the grilled zukes with grape …
so what's the texture like? is this a big slab of cooked sausage between 2 lard crusts?? oh, man, i think i'm feeling faint... put taters on the side, maybe even sweet taters, oh no (klunk)[p]..*****
i think i put up about 3# of pork after that party. had about 16 guests, men, women, and kids. it's funny watching those petite ladies sneaking off for a 2nd sammich ) i did, for that party, 4 big butts. out of the fellas, i'm the bigg…
yep, 1# per person. that's what i shoot for when i entertain; bout 2-3 sammiches per person. women and kids eat less, so maybe some leftovers.[p]generally, when i do pull, folks tend to eat more than they normally would...
Car Wash Mike ,
i call BS. no way there's cottage cheese in these burgers! no way! nuh uh![p]until somebody from Culvers gets on here and tells me this, i REFUSE to believe there's cottage cheese in the burgers!
have you considered trying this with crawdad tails? i never have, but i'm thinking about it. i just love them mud bugs! i will be trying this soon, with the shroom caps! maybe a little strip of bacon over the top???
Smoke and Beers,
he/she needs a reader's digest! we need a funny pose thread of chickens on the can. there was one praying earlier this week. i've been in both these positions while "on the throne"!![p]pork fat: nature's broom!
if the problem is dryness, consider a nice brine. pork and poultry love brining. basic brine is 1 C. non-iodized salt and 1 C. white sugar to 1 gal. H20. bring h2o to boil, add sugar & salt, then whatever spices, marinades etc you'd like…
what NB said. celery seed is another big fave. fresh ground; a relatively small amount will really wake up your spice rub if you don't already include it. forgo the "celery salt" imo. grind it fresh.
yep! coriander is great with tex-mex flavors! it likes cumin, oregano, and chiles. a good "secret" little addition to make flavors pop, especially when freshly ground.[p]the spice man's givin' up some gold here!