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Porkchop ·

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Porkchop
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  • Just Plain Mike,[p]Kroger's and Ingles sell them. Restaurant Depot also has them if you have a business license.
  • Zilm, 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…
  • fishlessman, sounds good. small hot fire. flip once about 2/3 thru cook. i might soak some cherry chips and put them around the edges of my lumpsaver. love that cherry smoke!
  • fishlessman, 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…
  • Elder Ward, 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.
  • baronvonheil, 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…
  • Squeeze, i can give you some tips. this didn't turn out exactly the way i wanted.
  • Wise One, "The Joy of Cooking" recipe for challah x 1.5, baked at 350 the whole time til done. Finished by buttering the top and wrapping in foil to soften the crust.
  • California Sooner, 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…
  • RRP, 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 …
  • RRP, dang ron, that was some fun! next year in the park?? sounds like a good time![p]might be seeing you later this month, depending on what i hear... :o)
  • ***comes to momentarily*** fishlessman, you are cruel to describe such a thing. these will be on my kooker this weekend, oh yesssss.[p]drinking the juice??? oh, man! sounds so000oo... (klunk)
    in Pies Comment by Porkchop May 2006
  • fishlessman, 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]..*****
    in Pies Comment by Porkchop May 2006
  • fishlessman, please post or email recipe for crust and filling! this looks like my next weekend cook! sausage pie sounds way too tasty! please tell me taters are involved!
    in Pies Comment by Porkchop May 2006
  • replied to the wrong post, sorry. when posting to the original question, i had a particular party that i had recently hosted in mind.
  • Squeeze, 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 :o) i did, for that party, 4 big butts. out of the fellas, i'm the bi…
  • Squeeze, 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...
  • Deetwood, 4 butts (about 8# per, raw), freeze any leftovers you might be lucky enough to stash![p]should be room on a LBGE...
  • Sundown, nah, no cult. you welcome outsiders. now, you wanna see a KULT, i can point the way... :o) i use a different ceramic kooker than BGE, but learned more by far from this forum than any other.
  • 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!
  • TexasLonghorns, you've got the idea. i've done it with brisket and butt. works fine!
  • Bigfoot, 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!
  • GrillMeister, look! it's either praying or begging for mercy!!
  • chuckls, i do the same thing with jap seeds after i get done making abts. i store the seeds in my freezer until i get a boatload of them, and then smoke dry them. makes excellent smoked chili powder!
    in Chipotle Comment by Porkchop April 2006
  • EdinTX, can't beat meat on a bone! love dem ribchops! if you like sweet taters, they go real good together! and they come out great on the kooker too!
  • EdinTX, 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 …
  • Master Mason, 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.
  • Nature Boy, 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!