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EddieMac
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- EddieMac
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Not unless it's dirty....lol Season it up....smoke it....pull it....eat it! eddiemac
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Thick, dense wood chunks is a very good way to get extended smoking...But there is indeed a limit as to how long the meat will 'accept' the smoke and I've always been told that period is about an hour...So I go for the heavy smoke early in the cook …
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Do yourself a favorite and get a full-cut, packer brisket - not a flat. They're larger, fattier and full of flavor. For your first rodeo don't go too western. Just an olive oil rub, some dry rub and get going. Full load of lump, indirect, 275-300…
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No worries...You have NO issue....Tough to ruin a Boston Butt...Remember that 325 dome is 300 (or less) at the grid....You're fine... I constantly tell people to forget about 225 low-n-slow smoking with the BGE...it's a sexy smoking temp and it s…
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Good luck! Looks like you're on your way to BGE Perfection!! Looks like NASA with all the high-tech goodies you've got working there! Enjoy! Eddiemac
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When you're doing a smoke job like that, it's best to go with a low amount of lump in the box....That's not a long smoking process...so...less lump...less fire...lower temperature..... eddiemac
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You can cook 3 seven or eight pounder BBs on a large with no problem whatsover....Platesetters legs go up....so that way you can put a drip pan on the platesetter...and then rest the grill on the platesetters legs.... Tain't rocket science...make…
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Every piece of meat is different.....Butts, shoulders, briskets, prime ribs.....all different...Hard to know exactly when they'll be finished because of fat content...gelatin....connective tissue....etc...... A brisket can go long and strong and …
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No worries! Butts are hard to mess up. Danged near impossible. The most forgiving cut of meat you can put on an BGE! Indirect, 275/300 Dome and you'll be fine! You're Hokie will be Happy! eddiemac
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Dis ain't rocket science. Salt and pepper that bad boy up. Make sure ya gotta big load of lump in the box, get your fire rolling, throw your favorite chips on, get your dome temp around 275 or so (which gives you 250 grid)and put that brisket on! …
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235 Dome is too low...you're under 200 at the grid...Crank it up to around 275 / 300 dome....The BGE is designed to run at a warmer temp and not dry out meats....235 / 225 is a 'sexy smoking temp' but entirely un-necessary..... eddiemac
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Well, I'll jump in here. In the past I sold alot to Sam's Club. I really sold alot to Sam's Club. I mean, I really, really, really sold alot to Sam's Club. Sam's is a very structured organization and their purchasing is done through a structured pur…
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I think all the tips and suggestions are well taken! But I'm thinking there's so much 'paralysis by analysis' by so many users of the BGE! And the BGE was designed to make BBQ easy and so many make it complicated. The Boston Butt is the most f…
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This is a great question! I have a egg that's just a couple of years old and I recently purchased an older egg with the same hinge that you described. I updated mine with new handle, hinge, wings and nest. The dome on the older model doesn't seem…
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Cool Handle!! eddiemac
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Try to avoid paralysis by analysis! 225 is a 'sexy' smoking temperature but you have to understand the difference between grid temp and dome temp. There's a 25 degree (+/-)difference between the two. No problem to run your egg's dome temp between 27…
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Tiger is so tough to tame....He can put so much pressue on Rocco by just hitting the fall 70 yards by him and hitting short irons into greens....even from trouble areas....I was pulling for Rocco as he's old...likely his last shot...and I've had the…
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Hook, Line & Sinker....And all on dry land..... Ed McLean....eddiemac Ft. Pierce, FL
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It sits high enough above the coals....and there's enough room on all 3 sides to let the heat circulate.....trust all 500 of us!! Seriously....It depends on how high you stack the coals....if you're doing an all-nighter...it might only be four or…
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Very nicely done!! My wife is a paella ace...she does paella once or twice per month for catering business....I showed her your pics...and she was thoroughly impressed..... She waits until the last 20 minutes or so to throw the shrimp and shellfi…
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I smoke 4-6 Butts per month for my wife's catering company and I've injected them...Not injected them....And I just never could taste that much difference between the two....So I don't inject anymore.....Alot of folks use apple juice with various dr…
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Now....where is eggzackly is this place??.....Texas ain't the only big state.....Florida ain't no slouch!!.....But I travel alot on business quite a bit and manage to find my way to place like this one.........So is it near Dallas?....Near Houston??…
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First...I've never cooed on a medium and yes you should have purcased the large!!!....But don't be too hard on yourself....Mediums do the jobs quite nicely.....You didn't say which brand of lump you were using....but I was surprised that it didn't l…
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Dang!! That looks like a great time was had by all!! Most everyone got Lei'd.....that can't be a bad thing, now can it?!?! Eddiemac Ft. Pierce, FL
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Dang!! That looks like a great time was had by all!! Most everyone got Lei'd.....that can't be a bad thing, now can it?!?! Eddiemac Ft. Pierce, FL
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Sounds like you're well on your way to BGE Stardom....You'll get the hang of dealing with the temperatures....There really isn't much difference between 250 and 270 when smoking meats...Don't sweat it!!....When you're smoking a brisket or butt...ind…
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I don't live in the New Orleans area....But I do a fair amout of business there......I sell products to three different wholesale florists in the area....Pike's Peak....GreenLeaf....and St. Rose Nursery.....The Mother's Day holiday and the wedding s…
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What a coincidence! I did Rib-Eyes last night using the EddieMac routine and they came out great!!....Why?...Well...as you probably learned last night...Gotta start with a great steak...to have a great steak!!....Overpriced doesn't mean great...Ever…
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Welcome!! The most important thing is to make sure you have a platesetter and the ash tool and then go from there!!...Down the road you can add the pizza stone if you like great wood-oven baked pizzas!![p]But visit and study WessB's and the nakedwhi…
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By 215 pit temp...are you referring to grid temp...and if you are that will give you a dome temp of about 240...And that's low by a few degrees for a Butt....Ideal is 250 grid...275 +/- dome...indirect....With these specs...your meat should be finis…