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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

cazzy

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  • SGH said: @cazzy- I have never had yours nor Aaron's brisket. That said, in your opinion, when you really hit a home run with your brisket, is his really miles better than yours in your opinion?  The flat from my SRF was on the same page …
  • SGH said: cazzy said: Yes.  Creekstone is his supplier  With that said, do you know if someone were to order from Creek Stone would you be getting the same quality brisket as Aaron, or does he get the top pics due to the volume that …
  • Ladeback69 said: @cazzy, I know I am going to start something hear, but not everyone cares how Texas does it.  I like it either way, but my favorite is burnt ends.  I don't usually put sauce on my burnt ends,  unless I am making the flat into…
  • SGH said: The Cen-Tex Smoker said: He uses 100% all natural prime beef.  I have heard it said before that one of his main suppliers is Creek Stone. Do you know if this is true? Yes.  Creekstone is his supplier and he was using choi…
  • cazzy said: tfhanson said: Is that video, the "Correct" way to carve one up? Yes...if you don't live in Texas.   Just in case...don't ever do that to a brisket.  Even if you're not from Texas!    
  • Eggcelsior said: Chubbs, John said you and I need to meet. WE NEED TO MAKE THIS HAPPEN IN CHERRY GROVE.
  • tfhanson said: Is that video, the "Correct" way to carve one up? Yes...if you don't live in Texas.  
  • tfhanson said: cazzy said: tfhanson said: Here are the Burnt Ends, damn they were good. You're going the opposite direction.  If you want us to add Hansen to the likes of Franklin and Lewis, scratch the burnt ends and point s…
  • I hear Wholy Smoked is hiring!!
  • tfhanson said: Here are the Burnt Ends, damn they were good. You're going the opposite direction.  If you want us to add Hansen to the likes of Franklin and Lewis, scratch the burnt ends and point separation.  Us Texas boys don't do that! …
  • Jeepster47 said: @cazzy ... opps ... think you left out a few words in your answer.  Shouldn't it read: "Even if we had all of the above, most of us would fail to achieve his level of success cooking a brisket." Sure...I guess I could hav…
  • Cookinbob said: Did you note that he spritzes? (supposedly not needed on the egg), and I was surprised that he wraps after, not during the stall.  Also wraps by color, not by temperature.  He also pulls by feel, not by temp (though he finds 2…
  • Yes, I'm totally stealing the weather pics you posted!!!
    in Birthday 3 day Comment by cazzy April 13
  • Cookinbob said: Maybe he went down to the crossroads and sold his ever lovin soul to the devil.  Can't write about that! If only Peter Luger's did that!  Worst expensive steak I've had.  The others weren't dry aged prime either so it just …
  • Perfect cook!  Looks great...awesome color!
  • I honestly really didn't learn too much from the book, but it did hammer some of my beliefs and theories home.  It was a great read and I still recommend reading it! Ultimately, he sums it right here: He is just giving folks a foundation that yo…
  • Looking good so far! May be the camera angle but yours doesn't look twice as thick as the others.   Happy Birthday Blakey Boy!
    in Birthday 3 day Comment by cazzy April 12
  • Looks excellent man!  Where did you get the beef ribs from?
  • ryantt said: @badinfluence I us d hickey and cherry for wood injected it with beef stock and some of the rub dissolve in it.  Took it out of the cooler after 45min and let set 30 min befor we sliced it.   @cazzy I've always used the cooler t…
  • tfhanson said: SGH said: tfhanson said:  So teach me, what do I do with the thing. If you figure this out, please share it with all of us. Will be standing by.  Will do... It's my new mission. When you figure it out, le…
  • I know this is a broken record I keep playing, but you do not have to FTC your brisket.  FTC is not part of a recipe and is really meant to be used when you're done well before your serving time and need to hold. In fact...FTC is risky and is a too…
  • nolaegghead said: But it says Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer...and Franklin says "...not scalloped".  Could it be the other knife on that link? No...he misspoke.  He calls it serrated when Dexter calls it scalloped....…
  • theyolksonyou said: I cut the **** outta myself today cause I listened!  Just barely touched my finger and it looked like a murder scene.  You were warned!!!  "Use proper knife techniques because it's very sharp".  Any pics?   
  • The future hipster w/glasses is awesome!!!
    in So long peeps! Comment by cazzy April 12
  • nolaegghead said: what about reverse flow vertical? I sure hope so!  I will be in the lab in 2 weeks and I definitely will report back.  
  • Okay...I have to ask.  Are the cooks y'all have posted the last few weeks all recent cooks?  If they are, y'all can totally out eat @SGH.   Oh...awesome freaking cook, once again.  Very very impressive!!  
  • Foghorn said: Peter Creasey said: Cooking brisket with fat side down just makes no intuitive sense in my mind. I want the juices from the fat dripping _down_ through the meat thereby increasing moisture content. . . . . .  Pete …
  • Lit said: This one looks pretty cool. Good part is I could sleep in it when the wife kicked me out. http://atlanta.craigslist.org/atl/for/4966407845.html That's a reverse flow and langs typicslly have a lot of tuning plates from my underst…
  • Lit said: You all with off sets is the food really that different? Since reading this thread I have kinda been checking them out. Anyone ever use a Lang? How much work are we talking on using an offset? I don't own one, but I have cooked o…