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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Tractor
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Thanks Lit, that's a great idea!
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Great points EgginDawg. I think the only solution for improving the cooking situation is to incentivize more. The People's Choice recipe contest is a pretty good step in the right direction, however I'd hate to see Eggtoberfest turn into a straight…
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I've been making your short ribs for a while now, Max. They're fantastic! That market looks just like the one in downtown Lancaster, PA where my sister lives. We go there most every time I visit them. Hope to see you at Eggtoberfest 11!
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Anyone know anything more on this? I CAN'T STAND THE SUSPENSE!
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Happy Birthday! The brisket looks super. It's amazing a Georgia fan can cook like that! Thanks again for sharing that peach 'drink' with a Gator fan at Eggtoberfest! Post some pics when you can of the brisket sliced.
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Awesome post, MMBE!! Keep up the great work!
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WOW! Thanks for posting that, RRP. If you ever make contact with him again, let him know he has fans!
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Hey Back Yard Dan, I transcribed the recipe from a printout to post here on the forum. Check it out! http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1002745#1002745
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For those who have not tried this, don't worry, the flavor is pretty subtle even after 4 days of brining. The 1st time I used this brine, it was a major faithwalk because I imagined it COULD taste like terriaki turkey! lol Instead, it was the best …
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Hey Crimsongator, are you the guy wearing the Gators hat in front of that Mexican place? I'm a Gator, too and we spoke briefly once or twice Saturday. Great to put a face with the name. I've seen your handle on here for at least a couple of years.
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Boxerpapa, if I make it back to Eggs By The Bay in June, you have to reciprocate and come to Eggtoberfest!
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Don't forget to invite me next time!!
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For the record, this is Eggtoberfest as opposed to ATL Eggfest. It's not your ordinary 'Eggfest'. It's the grandaddy of them ALL!
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I'm bringing 3 friends with me, one of whom is buying his 1st Egg!
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THAT looks super good! Will have to try it.
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I'd like to come but they sold out of cooks registrations before I could register : (
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I'd like to come but they sold out of cooks registrations before I could register : (
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Wow, I'll have to look into that cast iron charring...Steaks look fantastic!
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Sounds like my kinda weekend, Misippi Egger! My Egg has been to every SEC football venue. Where can I find how to make Lake Conroe Egger's bloody mary's? I LOVE a good bloody mary!
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Calibration Rub Beef rack kinda big for my Medium This is what I was joking about with my new Smokestack® technology. Get it? Gained additional clearance by raising the thermo Coming up to temp Bottom vent setting that …
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Another update (9:40AM): 180 held all night long! (Or at least it showed 180 when I woke up...lol) Going on 17 hours! I'm about to post some pics.
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Update (12:40): Was gone for a few hours and upon returning home temp dropped to 170. Stoked her back up to 180 and am going to bed. Probably check it out around 6AM.
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WOW! That's an outstanding cook! Were they as good as they look?
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Wess, just cooking 10-12 hours depending on how much the temp climbs. Also, calibrated thermo just before cooking today.
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You guys are gonna LOVE my new Smokestack® system for doing ribs on a Medium. lol
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An update: about 3+ hours in and somehow it's sticking to 180! Maybe it helps that I have a Medium?
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Dinosaur bones. I'm gonna try to hold it at 180 and if it creeps up, it creeps up, right? I can't imagine they'll be any worse for cooking 10-12 hours. My guess is the temp will climb like you & Wess are saying...esp since my gasket is nonexist…
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By the way, GREAT looking cook, man!
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Hey Gator Bait, I'm a Gator too! I also have a Medium and like your idea of foiling between the platesetter legs. I'm about to post my beef ribs cook and I'll be using your tip for my ribs.