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Teach42 ·

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  • Not sure how to measure that, but I'd say it's hanging about 6-9 inches above the meat. Just to throw into the mix, I fergot that I have an instant read surface therm. So I just checked the cast iron grate, and it reads 275. Can't remember wh…
  • Right on!! That's fantastic to hear. So I'll defrost it as much as I can, but still leave myself plenty of time to let the rub soak in. Greatly appreciate the feedback.
  • It's also really good mixed into BBQ sauce when you're finishing off your wings!
  • Once you go Mad Max, you'll never go back.
  • And a very happy holidays to you as well!
  • And to you!
  • If the reason you say it was still rare was because you saw some pink in the meat, then you may have actually been totally fine without realizing it. Check out this link from the USDA: The color of cooked chicken is not a sign of its safety. …
  • Just one word of warning, as this just happened to me, if you let it run on the hotter side, definitely check it at the 4-6 hour mark. I put a 12 pounder on, went to sleep at 1:30am, and when I woke up at 10am the brisket was already at 203 interna…
  • VERY nicely done! Those look fantastic!
  • Holy cow. That is some amazing looking eats. What do you do with the peppers and such when you take them off the grill? Chop them up or do you need to peel off the skin?
  • That is one serious game of jenga you got going there! Is that three layers of pig candy or is the bottom one the drip tray? Also, are there holes in the trays? Or does it work just as well without 'draining'?
  • I was thinking about experimenting with some Pig Candy myself. With it being the holiday season and all, I was thinking about mixing in some peppermint extract. Giving it just a hint of candy cane flavor. Haven't gotten around to trying it yet.…
  • FYI, posted the final results in the other thread. In a word though... TASTY!
  • Didn't read this until after I sliced, so I didn't get a chance to try that experiment, but that's definitely something I"ll remember for next time. Great tip. And considering this is my second brisket, I don't really have any habits formed just y…
  • Fantastic job! Those look incredible! FYI, not sure you need to soak those chips. I know with a lot of smokers you do, but I believe general consensus with the Egg is that it's unnecessary. And as someone who has never let water touch his wood…
  • You letting the butt drip down onto the brisket? Wonder if you'll taste that in there! I bet it's fantastic.
  • Sometimes it's the simple things are the tastiest. Looking good!
  • Don't have any links handy, but I read that stainless steel should be just fine. Your egg will never get up tot a high enough temperature to create the situations where dangerous gasses could be created. FYI, I just created a raised grid myself,…
  • Ok, that's interesting. I've never heard anything about where the best place to poke it is. I believe I went in from the side and straight towards the middle, figuring that deep in the center would logically be the last part to come up to temper…
  • Welcome to the cult... er... club! Seriously, the BGE is a life changer. Right up there with the microwave, cell phone and Tivo! Congrats on your purchase and look forward to seeing some pics!
  • T-minus 90 minutes till serving time. It's been foiled and in the warming drawer on the lowest setting. Internal sitting at a cozy 165-170. Was thinking about adding another cup of broth to it since it had been quite a while, but when I opened up…
  • Nope, was going to hold off on slicing it as long as possible. Should I be slicing it sooner? And BTW, REALLY appreciate your advice with this Fidel, huge help.
  • Well squeeze, you're giving me some serious hope. Just now when I put it into the warming drawer and re-inserted the thermometer, it seemed to go in pretty smoothly. So I'm crossing my fingers and hoping for the best. At it's peak, it was at 20…
  • Funny that you say that. I just took it out of the cooler, added 1 cup of beef broth, refoiled it, put it into a shallow tray and threw it into a warming drawer. Monitoring it now to make sure that the temp stays above 140. Thanks for the go…
  • That's just mean! After it looks like I may have ruined this brisket, you flaunt all the good looking ones you've made :ohmy: :ohmy: :ohmy: Just kidding, it's a labor of love, and a learning experience no matter what. On the plus side, thi…
  • So warming drawer or oven? Game on.
  • Pulled and foiled. Hoping for the best, but we'll see. Bark seemed pretty tough.
  • I got to get me one of those fancy snow gauges! Looking good... That's some serious meat. Way to heat up that snowstorm!
  • LoL, I didn't even THINK about saving the lump once the snowman comes down, but you're right, no reason it wouldn't dry out nicely. Too fun. Despite the snow, we already made two batches of Pig Candy this morning, will be doing latkes in about a…
  • You need a Batman style Egg Utility Belt.