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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!
Wardster
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Looks great Wess...
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TexasRob, Let me take a hack at this....[p]1. How much coal do I use in a large egg, to get it too 700 to sear steaks? Fill it up to a minimum of the bottom of the fire ring, the last piece of ceramic on top. I go a bit further. That way you ca…
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Buster Dog BBQ, I always use onions and chives.
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Boo, Smoke everything like my Mounties did to your Dawgs in the Sugar Bowl last year!!![p]Just kidding. Good advice below. Welcome, hang around, and post often!!![p]Good luck
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gdenby, You should try Bluesmoke's Moon Shadow's rub... low in salt, high in flavor!
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RRP, My fault, thought it would not work. Anywho, here is the jist of it.[p]I too thought "ehh... it's just sausage, I don't want to mess with potential grease fires and such." I was wrong and should have drank the fattie koolaid much earlier. N…
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RRP, Did you get my email the other day? I was having server problems big time....
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Yes.
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Mayberry Smoker, Please do yourself a favor and get a full brisket and have the butcher grind it twice. I will never have a burger any other way. One plus to this is that the meat is freshly grounded and you don't have to worry about how long it …
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Lee, My large is in a nest and it's very, very stable. I have a table for my small and will eventually build a table for my large too. I will build it so my large can roll into and out of it. Anywho, Don't worry about it breaking. I've been her…
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Lee, I'm not sure, but I do know that if you buy a medium there will be times that you wish you would have more cooking room. I'd go for the large. Chances are you will want another one and I then suggest a small. I travel with my eggs a lot. I…
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Barry,[p]Where do you live? The reason I ask it that it may behouve you to attend a local egg fest and get a sweet deal there. They tend to put out new eggs, let people cook on them all day, and sell them at a great, discounted, price. Plus, watc…
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Nice Scott... almost a shame to cover that up with food....
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JimiRayClapton, I would not boil them... never boil them.[p]I would set up indirect and cook them from 250*-275* for about 3 hours. Then wrap them in foil and add some apple juice and put back on the egg for another hour to hour and half. Careful…
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Back at you Larry.
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Perfect!! Thanks Ken...
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WessB, Why did I expect to see a pic of you in a Santa suit???
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Valrico EGG,[p]Holly Font Size Batman!!![p]Turn it into pastrami, or cook as is. Indirect at 250* for about 5-6 hours. Pull it at an internal temp of 160*-170*. Slice thin... Good stuff...
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K_sqrd, That's about right. There is room for error on the pulling temp.
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bsfd806, It helps form a crust... gives the rub something to hold onto. Some say the vinegar helps tenderize the meat too. I do it both ways. However, there is no mustard taste whatsoever when done cooking.
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Nate, not enough would be faaaaaaar better than too much.[p]
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Steeler Fan, Glad it worked out for you! It's a fun, tasty and easy cook. Enjoy.
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Steeler Fan, 3 days soaking? I soaked one for about 2-3 hours once. Let me know if it turns out less salty. In a sandwich it's fine, but alone is quite salty. Thanks
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Steeler Fan, I use the pre-packaged cornbeef cut. I cook at 250* for about 5-6 hours and pull it anywhere from 165-180. It's pretty forgiving.
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Lucky Duck, I do Ken Stone's recipe and it's tooooo simple and just tooooo good.[p]Corned beef, rinse and throw away spice packet[p]2 tbs black pepper, cracked "" granulated garlic "" Sugar in the raw[p]1 tbs ginger power.[p]indirect at 250* with…
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Lazydogsaloon, Nice work! Now I know who to call when I'm ready to tweak mine![p]See you soon, Billy
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ChrisC, eh.. depends. I've pulled a couple at 160ish and they were great. The last 2 I did I pulled at 190ish. The last ones seemed to have a little more fat in them. Could be because the actually did, or it could have been the longer cook.
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egret, Yeah, that's the one. You can find them at any supermarket. They are in the beef section and cryovac sealed, not like the other cuts of meat sold. They usually have one or two out at a time, but more in the back. Just ask the counter if …
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I have been making Pastrami like it's my job for about a month. I used Bluesmoke's recipe and just a store bought corn beef package, the whole thing.[p]Throw away spices and rinse well. Pat dry.[p]Combine 2 tbs fresh cracked pepper 2 tbs garlic p…
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Chubbster, That looks great![p]Is that a new grid your cooking on or do you clean it each time? If you clean it, how do you get it looking so nice? Mine always looks like it was pulled from the bottom of the sea.....