Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

cowman ·

About

Username
cowman
Joined
-
Visits
5
Last Active
Roles
Member
Posts
10

Comments

  • I raise sheep and  butcher  a few for myself.  I have found that the age at slaughter has the most influence on the flavor. Less than 11 months and they are considered lamb and don't have the strong flavor.  After 11 months it is mutton and can have…
  • I raise Black Angus cattle and keep a steer for the family every year.  The slaughter house hangs the sides in a cooler for 21 days for me. I dry age for another week when getting ready to egg a steak.  The comments from everyone were great and answ…
  • A steak cooks so quick that chips are good.  The chunks just get smoking good when the steak is done.Used to love the Hitchin Post but couldn't affoed it to often on Air Force pay.
  • I raise sheep and we age the meat in a cooler for 10 days at about 33 degrees.  I wouldn't worry about taking it out of the freezer today and letting it thaw in the fridge. Don't overcook because unlike beef theres no marbling in the meat and it jus…
  • I would suggest going with chunks of wood and not chips.  The chips disappear too quick.
  • The quality of thew coals and the wood you use is as important as the rub.  I get everything smoking and then put the plate setter in.  I start it out at about 200 to lwt the smoke get into the meat before it start cooking and crusting.
  • We raise pigs and can provide any weight you want. Our pigs are raised in a concrete floored pen and fed corn and soy bean hull pellets. We are in Southern Mississippi but can deliver within 100 miles. We can also help you figure out how to roa…
  • Looks like you did a great job on those steaks. The quality of the beef is 90% of the result. Your skill and the cooker are the rest. Tell me some more about Amana Beef. I can spot quality beef because I raise Black Angus cattle. Those steaks lo…
  • Can you smoke a medium sized brisket and a boson butt on a BGE at the same time? I beleive both will fit but would there be any problem with air circulation? I hope I don't have to go ack to my gasser.
    in Brisket Comment by cowman July 2008
  • Don't forget to stick some garlic slices into it. Hard to beat simple. I just got an egg and I plan on doing a brisket tomorrow. Any suggestions on Temperature and time?
    in Brisket Comment by cowman July 2008