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02Roush2

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  • So much for letting it go longer! After 8 3/4 hrs I pulled the brisket, foiled it and wrapped in towels and then put it in the cooler. I guess I'll let it rest for a few hours and then take a look at it for lunch instead of dinner. Looks great, s…
  • I appreciate the help. I may let it go a little longer yet. I just passed the 8 hr mark and the dome temp has stabilized at 270 and the flat is at 190 and has been for a while now. I am wondering if the point is just too fatty to give an accurate …
  • Well, not looking so good with this one. I'm just a little over 6 1/2 hrs into the cook and the probe shows a temp of 196 in the point although "only" 189 in the flat. The probe couldn't slide in and out any easier. The brisket sure seems tender …
  • I'm laughing with you and not at you! I had the very same experience on my second cook. Between the sonic boom sound that came out of the BGE and my blood curdling yell my wife thought I had killed myself out on the deck! Try what the others said…
  • Crash wrote: Hey Smokin, Try Cafe Dumonde from New Orleans. It is very economical and has a great strong flavor. I like the chicory taste and it comes in decaf as well. Thanks for asking I buy the Community w/Chickory coffee at Kroger. I …
  • Fidel wrote: Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one. Did you place the stone directly on the platesetter? If so, I get better results if I have an air buf…
  • Fidel wrote: Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one. Did you place the stone directly on the platesetter? If so, I get better results if I have an air buf…
  • Fidel wrote: Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one. Did you place the stone directly on the platesetter? If so, I get better results if I have an air buf…
  • Yep, caught it last week. The wife and I have been eating there for the 20 years we've been in GA. They used to have one over in Winder that we thought was even better than the original but it burned years ago and is now a Ruby Tuesdays. Pretty g…
  • It is cryo wrapped. It looks like there may be a little more fat around the point but not a lot more thanthe one in your pic. May be I'll try and trim a little of it off. It does have a fairly substantial fat cap on it but there appears to be con…
    in Deckel On? Comment by 02Roush2 June 2008
  • Hey guys, I thought I would check and see how the GTG on 6/14 went. I really wish I could have made it! Hope all went well!
  • thirdeye wrote: The deckle is a meat cutters term for some of the real hard fat and some connecting tissue that is found on the inside face of the brisket (the side opposite the fat cap). It is removed during the butchering process. I see.…
    in Deckel On? Comment by 02Roush2 June 2008
  • Hey Moocowtex, welcome to GA! I moved here from OK almost 20 yrs ago. When you are cravin' some brisket and don't have the time to fix your own there is a little place in Liburn, GA (Spiced Right) that has darn good brisket. I have fixed two now…
  • Well the briskets turned out much better than I thought they would. Not as good as the first time but definitely good. Thanks for the tips!
  • LOL I will try to remember Gebby's if I am ever in Peoria!
  • Oh man, I just read the post closer. I thought this place was over in Anderson and since I go by there from time to time I was hoping to stop by and try one of these burgers at Gebbys. I guess I'll just add them to my BGE list of things to try!
  • Not real encouraging! Just took them off after 5.25 hrs at an internal temp of 204*. I'll probably leave them wrapped in foil and towels and in the cooler for close to 4 hrs before unwrapping and consuming....I can only imagine how tough these pupp…
  • Thanks again for the invite Chris. We enjoyed visiting with you and some of the others there. I hate we missed the ABT's! Those look pretty darn good in some of the pic's I've seen here on the forum.
  • Thanks TB. I didn't think about wrapping them in foil. They have been at 167 for the past 1.5 hrs so I assume they are in the plateau. As small as they are I wasn't even sure they would hit a plateau. I am guesing I wrap the foil around the prob…
  • I'm sure sorry to hear about her difficulties. The wife and I will definitely keep her in our prayers here. Best of luck to her and we're sure hopin' she's better soon.
  • After using my DO for the first time tonight I noticed that the care instructions say to lightly oil the interal AND external portions of the DO prior to putting it up. So I did. Does anyone else do this? Seems like a PITB to oil the outside of t…
  • I've read on here that 3-6 hrs are pretty doable. I rested mine today for 4 hrs wrapped in foil and towels in a cooler before pulling it. Parts of it still were almost too hot to touch. I don't think you want the internal temp to drop below 140 de…
  • Thanks for the invite Chris. It was great meeting you and picking up a few new ideas for the BGE. Hope your last batch of wings came out great!
  • Thanks Doug. I appreciate the information but will "unfortunately" be salmon fishing that weekend... Please keep me in mind should you have another GTG as I would enjoy meeting you and some of the others. Thanks again!
  • I used mine for the first time this evening. It's a 6 quart preseasoned Lodge Logic. Picked it up on clearance earlier this year at Wally World.
  • Hey Tom, I heard about your "burritos" this afternoon from Chris over in Statham. They sounded awesome!
  • By the time I got my pork out of the BGE and drove from Suwanee to Statham I had missed most of the GTG but it was great to spend sometime there anyway. It was my first chance to meet some fellow eggers so I wanted to make sure I got up there for a …
  • Looks like a great time and menu! I ran over to Statham and met Chris (ctreadwell - I believe) at his small GTG. The ABT's were already gone but that's okay as I am gonna try those soon. Thanks for your pic's. I wasn't sure exactly what they loo…
  • Hey Rod - how right you were! I let the pork rest for almost 4 hrs before pulling it for dinner tonight and man was it good! I was amazed at how much meat I pulled off of that thing. Turned out excellent.
  • Those sure look great! Hopefully this batch will come out to your liking.
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