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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Red Dog ·

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Red Dog
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  • I cooked my first brisket mostly using the Playing With Fire and Smoke from thirdeye's. I only did a flat that was commercially cut/trimmed and it came out very well. Use this as a primer!
  • I may try that. The brisket came out very nice and I will try it again. Tender, not too dry, good texture. Thanks.
  • Well - thanks again. Your logic makes sense and I will consider all you have said. I usually include water when I do a butt as well. Maybe next time I'll try it dry. This brisket didn't get a mustard or any rub. Again, I probably should have bu…
  • Forgot the quantity - about a half filled 9x13 aluminum pan.
  • Well - some things I read called for a drip pan half filled with water to help keep it moist. Seemed reasonable! While on the subject - at 3 hours the internal temp was 162; at 3 1/2 hours it was 166; at 4 thru 5 1/2 hours it was 167. Then the te…
  • I don't know about the dough but I put the pizza stone directly on top of the leg setter and they come out just fine. Did 7 pizzas the other day and the average was less than 4 minutes per pie. Temperature was about 650 - full opened bottom and no…
  • That looks excellent - good job! Working on my first brisket as we speak. I am new at all this so what are Moink Balls?
  • Ben - My take! 1-3 don't do much for me. 4-6: I love 5 as it shows action, target food, makes me want to grab that morsel and eat it. I like 4 more than 6. #7 has to much background and it is distracting. 8-10: 8 has best balance, better cropp…
  • Great looking pizzas! I had a group in a couple weeks ago and cooked 7 pies. One rolled, one put on the ingredients, and I ran the BGE. Somewhere around 650 and they were ready in 3 1/2 to 4 minutes. Mine were not as pretty as yours (some singed…
  • Thanks, I will try that.
  • Thanks for hearing the "other" side of he story. I'm 2 hours into it and have maintained 200-225. Haven't plugged in the internal temp gauge yet. Heavy rain and lightening. Long way to go. Have family recently moved to Boone NC. By the way - G…
  • Thanks for the tip - I'll check the bubba site to see what is there. BTW, really nice pictures of your brisket. I may get to this thing on Mon or Tue. Also, that was my first taste of a brisket and so I'm unsure of what to expect of this effort. …
    in brisket Comment by Red Dog May 2009
  • Thanks for the reference list. I copied it and will put it with my egg reference material. I use paper as I am not good with computers and I can always find paper when I need it. Also, thanks for your earlier response to my brisket question. It …
  • I'm not good with this computer and blogging. Thanks to each of you for your inputs and I will review all of them and report on success or failure. Love this Egghead forum and the information.
    in brisket Comment by Red Dog May 2009