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It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



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lousubcap

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  • All apologies for taking this thread off the tracks-but @Skiddymarker-I grew up around 45 miles (KM?) south of Montreal.  Friggin Bud Selig and the strike of '94-Expos's with the best record in baseball and Tony G hitting 394...just wanted to reach …
  • @Skiddymarker-being in the EDT zone and having had several adult cocktails I wanna be sure I interpreted your above post correctly-you took one for the team and then you were home-free??  Congrats!!   I willingly took quite a few with the kids-SWMBO…
  • Better to be lucky than good any day!  Most eggcellent cook-enjoy.
  • Guessing that you will finish the cook beyond your target eat-time, just make sure the the thickest part of the flat probes like butter (that is the finish-line marker for a brisket regardless of the cut) and then let it rest on the counter for at l…
  • Gotta admit it looks bigger than 5.5 lbs.  And looks like some point as well as the flat.  Regardless, Running at 250*F on your thermo will likely take at closer to around 1.75-2 hrs/ lb to get finished.  You will hit the stall somewhere around 160*…
  • First up-welcome aboard and enjoy the journey.  I will offer the following (to do with as you wish) with 200*F on a calibrated (key word) dome thermo you may never get finished.  In general with BGE indirect cooks the dome thermo starts out hotter t…
  • May be too late to this party-but I don't see an elevated drip pan on the PS.  If not there then you will have quite a collection of petrified drippings once finished.  By elevated I mean get an air gap between the pan and PS-put the pan on some bal…
  • @KnoxEggHead-way to follow the BGE adult supervisory beverage rules; Light the BGE=time for an adult beverage; food on=time for an adult beverage.  Then as wanted/needed to ensure proper oversight for the duration of the cook.  Enjoy the cook, the B…
  • LBGE first then as many above, a few years later an eggfest demo pricing (never cooked on) SBGE.  Probably the more challenging question for many when initially deciding on the second BGE is "What size do I get?"  As you would eggspect the opinions …
  • 1.  Brisket 2.  Paella 3.  Beef Ribs 4.  Wings 5.  ABT's
  • @mikewmorgan-Welcome aboard and enjoy the journey.  Plenty of people willing to help with any questions you may have.  While you have unanimous views above (except @henapple who is in deep depression over the pending loss of OO:)), with the BGE you …
  • Direct raised is my default for direct cooks-a couple of benefits, closer to the dome and more distance from the lump.  I am cooking direct only when it is a sear type cook as mentioned by @Ozzie_Issac. 
  • ^^^^ Better to be lucky than good any day!
  • Why stare down the barrel with SWMBO and tempt a brisket for this?  Based on your above post, sounds like flank steak is the way to go and then perfect the brisket magic.  That said, perhaps you are looking forward to the extended SWMBO eggscape tim…
  • Several will cut butts in half to achieve what you are seeking.  The bark results are as you would eggspect-more surface area.  Regarding cook times-this is not a linear deal.  When you take an 8 lb butt and create two 4's-the smaller butts tend to …
    in Pork Butt Comment by lousubcap March 18
  • Another vote for woo and 10" stone over the platesetter-but I was influenced by @DMW's suggestion, but one I will highly endorse.  Of course, I have no eggsperience with a larger stone. 
  • @Scottborasjr-not to hi-jack this thread but the Aaron Franklin Payoff video (linked here) does a great job of answering the "How to slice a brisket" question.  Warning-he does not do burnt ends.  FWIW-
  • Welcome aboard and enjoy the journey.  That cook looks great!
  • Only right that this announcement happened on the Ides of March.  "You know when it's time" and Mickey is doing it right-step away at the top of your game and reflect on what you have achieved.  Not much I can add to the above but know that you have…
  • Great start-you will enjoy this cook and here's  the trick-tell SWMBO that you need to exercise close supervision (with the requisite adult supervisory beverages) of the BGE.  Couple that with the true fire and forget (if you set it up right) and yo…
  • Wow-paella at a fest-now that's giving it up for the greater good.  Congrats to the egger who served that up.  And I'm sure there were other high effort cooks as well.  Salado-a bucket list item (pretty low expectations for my life list:)).
  • Great set-up and cook.  I will offer the following for determining when ribs are finished (beef or pork), use a toothpick and probe the thickest meat section-no resistance and you are there.  Just another option for you.
  • While on this thought-will Salado be on March 12th or 19th (leap year in '16)?
  • Welcome aboard and with 16 years of egging you can teach us some things. Now WRT your issue, I have had a top to lid binding but I solved it by rotating the top.  Was then able to remove.  Sounds like yours is much more tightly bound, I would try th…
  • @CPARKTX-I totally agree with your recommendation.  That said, I have attended and cooked in a few in the local area-just never made the pilgrimage to Salado.  I will check the Salado box one day.
  • Never been to Salado (my short-coming) but addressing a recovery meal at 6 PM (CDT) on pi day seems way premature.    And some day I plan to have the eggsperience to appreciate the thought process behind such move.  FWIW-
  • A lump discussion is like religion here-with the proverbial opinions.  I would not worry about the brand but go with what works for you.  Many espouse a certain church w/o experiencing another opportunity.  @Hawg_Fan has the right approach.  FWIW-In…
  • And a prior post in this thread was an ETA of around mid-night last night for SGH.   Hope all is okay.   Was looking for a SRF Gold review-that's well above my pay-grade.  Regardless, I'm sure it's a most eggcellent happening.  Enjoy.
  • My eggsperience with beef rib cooks-you can use the high-tech thermo but the toothpick test is about the best indicator of when finished.  No resistance and you are there-and that usually is in the 195-205*F range.  Btw-works for both beef back and …
  • Anybody have to rally to die this AM?  Perhaps a few.... BTW-today is the pi day of the century don't get caught up in circles