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Put your temp probe in it and watch the temp while it's in the cooler. Once it goes below 140, you've got about 4 hours left to serve.
Make your decision from there. If it goes below 140 before 1pm, put it in the oven, wrapped up, at the lowest…
NC-CDN wrote: Then she comes over an hour later...."Is it done yet?" LOL. Sorry. Not yet.
Thankfully, after three years, she knows it's done when it's done!
Just put the brisket on a little while ago. It's a small flat; shouldn't take…
I'm doing one right now. Simple brine of 1/3 c kosher salt, 1/3 c brown sugar, 2 Tbs dizzy pig raging river....enough water to fill a gallon ziplock and the bird. Brined about six hours. On the medium now, spatchcocked, direct, raised grid at 300 …
Nice lookin' meal, Mike. Absolutely Fresh does have good seafood, but definitely pay for the freshness. I go by to pick up oysters every once in a while. Where are you in Omaha? Wouldn't it be great if we could get a fest goin'?
I did a flat last weekend here:
Mine was just over 4lbs, and took longer than I expected...just under 7 hours, but I was more at 225 dome instead of 250. …
Thanks Rebecca, that's kind of how I ended up making the pastrami. I was at costco, and they had the corned beef brisket flats out for St. Patty's day...got me thinking that I hadn't made pastrami in a while. The first sammy was great!
I've done these:
here's some pics, too:
They were really good!
That looks really good. When I was a kid, my Lithuanian grandmother used to make a similar dish. She used to call them pigs in a blanket,really good, she would mix her rice with the ground meat inside the cabbage. She used to make a killer fried …
I just spent way too much time reading this whole thread. I should have just stopped after watching the vid and said thanks for making me laugh.
I never realized just how many agendas there are around here. :(
Keep'em coming stike; it's good …