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YEMTrey
About
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- YEMTrey
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Comments
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Looks great! Incredible job on your first brisket cook. I have yet to do one and would be happy with those results.
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Must have been good!
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Nice looking meal!
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Looks like it's going to be a nice area.
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I have an XL as well. I usually light the lump in more than one spot. Once it gets to my desired temp, and the smoke is clear, that's when I put on the food. I also, depending on the cook will build an indirect fire, off to the side of the firebo…
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Chicken really showcases the Egg. Keeps it so damn moist and flavorful. I would do some chicken legs or wings.
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I have only enjoyed fried catfish. It has a weird texture if not fried. Interested to see how this turns out. :subscribe: ~O)
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That BGE method has been discussed on here before. I'm pretty sure you don't want to ever have food on the EGG and completely close the vents up. You're snuffing out a fire and that flavor will ruin your food. I'll try to find that thread for ref…
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It doesn't get any faster than FLAMES!!!!
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Great cook and post. Thanks for the pics.
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:Update: Must be too busy using the new Egg!
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F that noise!
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Looks better than the Jimmy John's sammich I'm having for lunch. I'm having a bad work day as well. Might have to rectify that with some steaks for dinner.
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Eggcelsior said: Only one since 4/9... SWMBO must have given him some extra breathing holes. =))
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I've been to Slow's and love it. Great BBQ and a great craft beer selection. I'll have to put the Union Woodshop on the list for the next trip.
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Thanks for the idea of cooking them flat like a brownie. I'll have to pass on the salsa though.
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I drank a few for "No Show" last night. Will be listening all weekend. RIP.
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What type of beef did you use for that burger?
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EddieK76 said: Man I need to make me one of those...None of my other family members will come close to a jalapeño so maybe poblanos for them although those are bigger. @dyal_sc once again you keep racking up the great foody points and pictur…
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gdenby said: I always have Dizzy Dust and Swamp Venom on hand. The 2 together are my base rub. Don't know why I have never done this, but I love both and am gonna have to mix some together and use soon! Thanks!
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I bought two of these chicken leg racks a couple weeks ago. Just used one last night and love it. http://www.ebay.com/itm/BARBOUR-CHICKEN-LEG-WING-RACK-for-oven-or-grill-Food-is-vertically-suspended-/230837288542?pt=LH_DefaultDomain_0&hash=ite…
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This is why I love this forum. Great idea and execution!
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Pull the trigger. I ordered my Egg from an Eggfest. Put the down payment on it in February, then had to wait until July to pick it up at the fest. If i had it to do all over again, I would have paid full price just to have it 5 months earlier.
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Those pig shots look amazing! Gonna have to make them again soon.
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Yes sir!
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I bought the XL as my first Egg. I didn't beat myself up over it. Didn't calculate lump burn rates or calculate what I could get done on a large vs an XL. I just said "F it", it's only a couple hundred bucks. Who cares.
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Good looking steak. And I completely agree with you. The lump is enough. No additional smoke needed for steaks or for my burgers for that matter.