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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here 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

StubbyQ ·

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  • Spring Chicken, OK, now you're just showin' off. Welcome back. Let's cook some ABT's!
  • RRP, OK, you guys need to get a grip. It was a joke alright. At least it got a rise out of y'all. The BGE doesn't do notin' bad.I love it all. Come on now and lighten up.
  • clweed,[p]I bought my large from Chim-Chimneys in League City about a year ago I never looked back. We just love it and use it all the time. You can cook just about anything on it except hamburgers. The best is steaks however and brisket (IMHO).[p]F…
  • ...and exactlly how did you make this? We gonna have to have some ingredients here son. Looks to good to pass up. This would be great to make at the up-coming Texas Eggfest. I've been looking for this very thing to fix at he event. OK, explain?
  • Thank you. Don't have any experience with brining. I do whining well however.
  • Thanks, sounds like a plan. Thought that might be the case. Appreciate your speedy response.
  • Oh yeah I almost forgot, it weighs 11.07 pounds.
  • Already signed up. Thanks. I'll be ther for sure. Can't wait. [p]Rest of you guys that haven't signed up yet, don't miss it. You'll have a great time, eat some great food and meet some really nice people.[p]Thanks for getting the 2005 Eggfest togeth…
  • 187° is my two cents worth. Always fork tender. Above that it starts to dry out.
  • See I knew you would be fine. Prayer helps. You have a lot of friends here. If you ever need something just ask.
    in Good News Comment by StubbyQ July 2004
  • Oh, you're just a rebel aren't you. Hey your steaks, your BGE, do it your way. What ever makes you happy. Good eatin'.
  • There is no juicy, well done steak. If you cook the crap out it, it's gonna taste like crap. Maybe easier to fix her something else. [p]I have a daughter-in-law that's the same way. I finally go her to start liking medium rare at 145-150°. Now she l…
  • Welcome to the wonderful world of butt kicks butt. This is a now and again thing. It all depends on the quality of th meat. Some have more collegen then others. If it happens again kick the heat up and force it through the stall. Once it gets above …
  • You could use a BBQ Guru.
  • You want to me to come and fix you some at your house. Cause I will you know. I'll say a little prayer for you. God knows what he's doing and it will be alright. Hang in there buddy.
  • Low and slow to an internal of 190°. Depends on how many pounds it is as to how long it takes. Seven to eight pounds can go from 14-18 hours at 225°.
  • That's what I do. [p]I trim as much fat as I can off being sure to leave about a 1/4" cap on the top flat side. I make a V shape in the side between the flat and the point. [p]It's real easy after you cook it to see it then. [p]I cook mine at 225° w…
  • Do you know the difference between the flat and the point? The flat is the long pectrolais muscle. The poijnt is the spinatus muscle. The point lays over the flat, wrapping around from the end of the brisket to the top and gives the brisket the hump…
  • I'll take a shot at it. [p]The internal is always the same for me. I go to 185° then pull it. If you go above 188° the meat tends to dry out.[p]I then separate the point from the flat. I slice the flat and chop the point. [p]Two great BBQ meats fro…
  • Map of how to get there.
  • Oct. 15-16, 2004 in Atlanta, GA
  • The temp differences between the dome and grill can vary as much as 50°-100°. [p]I have my BBQ Guru probe clipped to the end of the meat probe, so it's controlling the pit where the meat is actually cooking. If you don't have a BBQ Guru subtract abo…
  • It should last unil then. If it drops below 140° it's a problem, maybe but you should be fine. Next time shoot for 185° internal. Anything over that tends to be overcooked and dries out quickly when after you slice it.
  • OK. I can't remember everything. Takes all night to do what I used to do all night now.
  • That must be sorta rare. I'm looking for hot, pink, juicy center. Most books I've seen say 145° is medium rare and 160° is medium. 130° is rare. Thanks for your input.
  • Wow, it's over done for me. I only go to 185° internal. It's proably fine. Pull it and wrap in towels and place in an ice chest. It will hold temp for quite a while.
  • Bananas with a little turbinado sugar and cinnamon. Cut the banana in half and leave the peel on. Cook on grill until soft. Remove, add ice cream, remove peel and enjoy.
  • Here's the big secret with BGE. Start slowly and let the temp come up a little at a time. The trick is to not to overshoot your intended pit temp. Go to 175°, stabilze, then 200°, stabilze, then 225°, stabilze. If you let it run away and it gets too…
    in Pulled Pork Comment by StubbyQ July 2004
  • Women seem to have different everything. Viva la difference!