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The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
mark9765
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- mark9765
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Hey! I ain't no newbie. This is just the first time I tried cooking a rib roast this way. Power to the people. The Greenegg has been berry berry goood to me.
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I haven't tried it but I will next time. Looks great!
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I personaly don't use foil or a drip pan for my ribs. First off I don't like fall off the bone mushy ribs. I will soak mine for a couple of hour in water and vinegar. I cokk them over the fire on a high grid @ 225-250 for a couple of hours till done…
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Yes cook 2 on the egg and send 1 to me.
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I like to cut a large butt into 3 pieces. This gives a lot more of the outside flavor to enjoy.
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I used some apple wood chips at first. Sometime a brisket can get bitter if you use to much smoke.
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Taste was great. Nice and tender and juicy
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I personally don’t foil. But one suggestion is coat your meat with yellow mustard before you put on the rub. This is an idea I got from a Champ brisket cooker. The acid in the mustard will help tenderize the meat and help hold the rub on.
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It is good not to even open the e-mail if you don't know the sender. Sometimes just opening the e-mail lets them know that your address is a real person. Thats when the multi-spam happens.
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I had some store bought sweet potato fries I cooked over the weekend. I just baked them in the oven. Look for them in the frozen food section. I have also made the from scratch. They are great baked.
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I cooked at 400. I didn't flip it. I made an extra tall grate that gets the food about 2 1/2" higher than the top rim of the egg.
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Old family recipe. Bought frozen in grocery and baked them. They came as an after thought when the chicken was done
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If you get into Birmingham go to The Smoke and Fire Place they sell "Wicked Good Lump". Here is their web site www.smokefireplace.com
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Thanks guy's. I will give it a try.
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The acid in the mustard help tenderize the meat. I got the mustard idea from a champion brisket cooker.
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Where do you get your meat? Sounds like a good butcher. Do you know of ant good seafood stores? I have a friend that taught me to cook a rib eye @ 400 deg for about 7-9 min on each side for med rare(depending on thickness, I usualy get them about 1…
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Thanks for the advice. Only bought 1 to sample. I have 2 Tri Tips and some stuffed flounder for the main meal . The tri tip I like to rub with a mix of kosher salt, turbinado sugar, garlic powder and black pepper.
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Hmm I just read TNW site. Good suggestion. I should have checked there before the disaster.
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I used to have a Brinkman, and the answer to your question is a definate yes. Even though I could cook pretty well on the Brinkman. controling the heat on the my egg is so much easier.
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Too far, but thanks.
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All you ever hear about on the news is how bad America and Americans are. This story is just one more thing that proves that real Americans are the most generous and giving people in the world.
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Well said. I have cooked several briskets and never had a tough one. I always cook a whole packer. I hope people read your post it may save a lot of wasted time and effort. There is only so much an egg can do.
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we can get together when we know when and where we have to go. My e-mail is mark9765@hotmail.com
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No problem. Just let me know when and where.
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I was watching a steak cooking contest on tv a few weeks back. It seems that they all cooked steaks at 350 degrees. I also have a friend that cooks his @ 400 deg about 7 min on each side for rare. I have tried this several times and the steaks are g…
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Are you near south Nashville I live in Madison Alabama about 10 miles from the state line. If we can arrange a meet I'll take 4 bags. e-mail me mark9765@hotmail.com
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Well lets see. I got a Cast Iron grate, pizza stone, a duel remote thermometer, gloves and some spices. Nice haul huh.
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True.
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I have picture of me, I need a CI grate :laugh:
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I agree with one of the other guys. Get a whole brisket if possible with at least a 1/4" inch of fat cap. Expect it to take about 16-20 hrs. I like to rub mine with a thin layer of yellow mustard then a good rub. One thing to remember is don't keep …