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Crimsongator
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- Crimsongator
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Comments
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If you are only cooking brisket for 20 and having sides you will need roughly 7lbs of cooked brisket (assuming 1/3lb meat per person). This means you only need to start with about 14lbs of raw brisket. If you can find a few smaller briskets, you sho…
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Plus, your times may be off slightly on what you expected. Brisket takes closer to 1-1.5 hrs/lb when cooked at that temp. I would be more concerned with a 12lb brisket taking 20 hrs.
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Not me
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Have I told you about the Mexican tortilla peach crisp that I came up with last week
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1. Grilling2. Smoking3. Great Food
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Hmmmm, I might be persuaded to drive over.
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Does it really matter who the original poster is?
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JerkChicken, is there some loss....probably a little. It is more important to let the meat rest when done, before slicing to have a greater impact what you are talking about.
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You can flip the carrier upside down and place the egg on it. Works like a charm
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Not that I am aware of. The only egg that had any significant change 2 yeras ago was the XL.
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The height on the old XL and the Large (base to dome) is identical. They finally made the proportions of the XL correct with the taller dome. But, I do agree it looks awfully funny with the shorter dome.
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John, my small carrier looks exactly like yours
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Good luck Chris
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I love mine. At this point I couldn't see going back to a large. My next goal is to get the taller domes (mine are old style)
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The ninja is a broken ceramic scavenger. He took my broken XL from Lynchburg. I have not seen it resurface in a modified form yet.
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Steven I could see going that long for spare but it seems lengthy for baby backs. I think if you disagree so would "ditto" :-)
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Outstanding. Did you do them indirect and finish the sauce direct?
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Chris Lily's or Myron Mixon's cookbooks are outstanding. A great read is Mike Mills "Peace, Love, BBQ" An all purpose grilling book is "The Essentials of Grilling" from William's Sonoma.
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The egg temp stayed well above the safe range so you should be fine. At this point you are making a huge hunk of jerky :-) Bump the temp and finish the cook.
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Here is another thought if RO is hard to find. ask you dealer if they can order Ozark Oak through their distributor. That's good stuff too
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We used Publix brand ONCE. Very strong smoke smell and left the same nas taste on the food. Threw it away and it took a while before the smell left the egg. We are now afraid to try anything else. I am sorry to hear that. I have always had good …
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I live in Orlando and can't find any Royal OakAny suggestions? Have you tried the Publix brand lump?
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I was in a local Walmart today and they had 6 bags of royal oak. I agree that it slims down in the winter and restocks in the spring. Based on sales history, your individual store may limit stock or eliminate it all together Hey, gator the Royal O…
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I was in a local Walmart today and they had 6 bags of royal oak. I agree that it slims down in the winter and restocks in the spring. Based on sales history, your individual store may limit stock or eliminate it all together
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p.s. use a hair dryer to infuse air through the bottom draft door. You can go nuke quickly
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Those are ceramic feet (not metal) in Max's picture of his turkey cook. They should come in one of the boxes with your egg, if you got it unassembled. They do not come with the XL because of the extra diameter and the potential for the base to crack…
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If you just use at the ash tool, you probably have small bits of lump getting in the holes and that is your problem. It isn't always ash in the holes.
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We did the same thing at Christmas but used a rough cracked steak seasoning liberally on the whole tenderloin. It was fabulous. I suspect you may have needed more seasoning. How much salt and pepper did you use?
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If you are going that hot on an indirect cook may I give you one suggestion, be very careful of a flashback. You will need a lot of coals lit to get over 600 indirect and that, combined with a rush or air when opening the lild can be dangerous to th…
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If your platesetter has a residue build up from use and grease hitting it, it will continue to give off some funky stuff when you are trying to bake on the egg. I would do a good burn off of the platesetter, legs side down, next time you cook someth…