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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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Shiff

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Shiff
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Comments

  • I agree about the concern on mechanically tenderized meat.  Anything from Costco in a cryovac package is not tenderized, so that is what I buy and do the trimming, etc. myself.
  • They look great. This has become one of my favorite cooks.
  • BYS1981 said: @logchief‌ check the label, it says it, @R2Egg2Q‌ brought it to my attention. @Shiff‌ that's stupid they can't order without it being blade tenderized. I'm not sure what you are referring to about it being stupid. I a…
  • I also have a thermapen and a thermapop.  Both are excellent.  If I had to choose again today, I'd probably start with the thermapop and see if it does what I needed.  If I still wanted something faster, I'd then upgrade to the thermapen.
    in Thermapen Comment by Shiff December 2014
  • logchief said: @BYS1981 I buy Costco choice and prime beef on a regular basis and have never seen or heard of any this blade tenderizing, is there something I should know???  It is usually right on the label.  I asked them once if…
  • The nice thing about organizing a group buy is that the lump is handled by fewer people before it gets to you.  This results in getting less broken up charcoal and holes in the bags.
  • AUCE said: Tri-tip... I don't see.the.in fla. Called some thing else? Nice looking cook. We like.SP too. I'll have to look up that recipe It is hard to find in the East. I spoke to our meat manager at the Stauffer's market a few years a…
  • Locally I buy at BJs, Costco, and Stauffers. Once in a while at Shady Maple but they have started stocking mostly USDA Select cuts.  If I'm in the Philly or Baltimore area, I buy at Restaurant Depot. @Aviator mentioned Publix for fresh (not cryovac…
  • I have found that corn meal burns too easily, so I use semolina on a wooden peel.  I use a metal peel to remove the pizza from the stone.  This way we can build the next pizza while the first one is cooking.  Even with semolina, the dough still stic…
  • Many briskets can take 1 1/2 hours per pound. You might want to plan that for your time and then if it is done early you can put it in a cooler wrapped in foil and towels (FTC).
  • JethroVA said: I have an RD card via my friends restaurant. Anyone can walk in. They scan the card during purchase just like BJs. Not at the 2 RDs that I go to. They require you to swipe your card at the entrance and are stopping people…
  • Our Costco does not carry any packer briskets. I've asked the meat cutters and they said they do not carry  them even though other Costco locations do carry them.  Walmart here does have both Select and Choice packer briskets at the same price- I pa…
  • apinion said: I see the application looks straight forward enough, but once you get the membership you just head up to the RD and walk in? If you go to the KCBS website, it has info on how it will get you into RD for free.  You just show…
  • I also think the color isn't quite right. The soaking wouldn't affect that since the color comes from the curing which was done before you soaked it. Possibly the company didn't put the right amount of curing salts in the brine. Your next challenge…
  • We've passed through Omaha a few times and have enjoyed a Greek restaurant called Greek Islands at 3821 Center Street. Not a fancy place, but the food was very good.
  • Another +1 for fruita wood.  Their web site is: http://www.fruitawoodchunks.com/ They are great to deal with and have a big variety of wood to choose from.  If you are ever out in Grand Junction, Colorado, stop in and get your wood in person. 
    in wood Comment by Shiff December 2014
  • Great job on the plate ribs.  Made some myself for the day after Thanksgiving.
    in Beef Ribs Comment by Shiff November 2014
  • I also have the thermoworks one and have found lots of use for it.  Pizza is the main one on the egg, but it is also useful to check for leaks around windows and any other surface in your house.  Definitely worth the $39.
  • smokeyj said: I bought the single cuts but the butcher said same price for the uncut slab. I called Depot today and my local one it's like $5.00 a pound. But you didn't say if they were Plate RIbs or Chuck RIbs.  Both are similar …
  • bgesmoker said: Shift they not ready yet but thanks! They make a rack for drumsticks? Wow need one for sure Hapster thanks I think he will like them too. Here is one similar to what I have: http://www.amazon.com/King-Kooker-12WR-12-Slo…
  • smokeyj said: I'm paying $5.49 a pound at my local Giant Eagle. Not sure if that's a good deal. Maybe I'll check depot. For plate ribs or chuck short ribs?  Are they already cut?  Last time at RD, the Plate RIbs (3 bones) were $6.49/po…
  • They look really good. One of our favorites. I usually cook mine on a rack that lets the drumsticks hang.  They never need turning and cook more evenly.  Hope your son enjoyed them.
  • TigerTony said: @Shiff Wow Wee!!! Those look awesome! Soon as I finish with Thanksgiving I'm gonna head to RD and buy some beef plate ribs.How hard it must be to resist biting into one at the 3 hour mark RD sells both Plate Ribs (3 bone…
  • Chuck Short Ribs cook about the same way as the Plate Ribs I had in that post..  The 2 types of ribs come from different parts of the cow. Plate Ribs are much more expensive and tend to be fattier.  My wife prefers the chuck short ribs.  Chuck Short…
  • I love cooking the whole rib section (Plate or Short Ribs).  Here is what I did on one cook: http://eggheadforum.com/discussion/1161966/beef-plate-ribs
  • That was a very fast cook.  I've never had short rins become tender in under 6 hours (even when I wrapped them in foil for part of the cook).  They look great, though.
  • I have a Hi-Q and don't see any extra lump being used except for the extra small pieces that fall through.  I solve that problem when I clean out the BGE after every 3 or 4 cooks. I just pick through the ash for a minute and take out the small piece…
  • I changed my fire grate to a Hi-Q and now just stir and dump in the new lump. Every 3 or 4 cooks, I clean out the ashes.  I find that with the Hi-Q grate the lump dust burns fine.  I used to load my lump carefully and keep the ash area clean but thi…
  • I live in southern Pennsylvania and cook on mine all year.  I have cooked many a steak in the Winter - just brush off the snow and light it up (I don't use a weed burner, though).
  • Flats are very difficult to cook without them getting dried out.  Especially since this is your first brisket.  Walmart carries packer briskets around here. You might want to do a search on "travis method" here on the forum, to find out a way to co…