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Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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Black_Badger ·

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  • Okay, so 140 sounds like the target temp, which is great. Now I'm wondering if i should slice the brisket up before I seal it or reheat the portion I have whole. We ate all of the flat about maybe 1/3 of the point right after cooking and FTC. I'm …
  • Yep, I'm thoroughly intriqued now. I'll be watching with interest. Am I crazy, or did someone have bacon wrapped pickles on here a while back (maybe a trial run for Salado)? B_B
  • I'd say it's worth a shot, but it wouldn't expect them to come out like the burnt ends you get from a brisket point. The big difference there will be fat content of the meat. brisket point is VERY fatty (and therefore delicious) and the longer cooki…
  • Perfect dude, that's what I was hoping to do! Cheers @SGH! B_B
  • I agree with what's been said, but I think it's really interesting no one has asked HOW you're planning to cook this chicken? Would I grill it? Probably not, I think there's a good chance it'll b tough. Would I smoke/BBQ it? Again, probably not,…
  • Thanks @Mickey. I'm intrigued by this, how exactly do you use it? Also, it says it can be used for glasses, but I'm incredulous. Have you tried that? Cheers - B_B
  • I'm not sure that's the ultimate lesson here. Hickory is fine, as are any number of other woods, it's just that some are a little stronger than others and slightly different techniques are probably best for each. i wouldn't avoid hickory, just all…
  • You'll get a lot of different opinions on here, but I've read a number of times (and in different places) that meat on a smoker will take up all the smoke flavor it can absorb in the first 1.5-2 hours of a cook. After that the proteins that bind the…
  • Personally I'm a fan of the Ozark Oak, but since moving I haven't found a place to get it. If I could find it I'd buy it. The new place I've been going does carry Humphreys and I like it. There are a lot of very large pieces including pieces of sma…
  • It's been a LONG time since I've lived in Bakersfield, so I have no idea about where to get lump, but I know Hammons meats is still in town and when they decide they want to get some good meat to cook that would be a good place to check out. There…
  • I make these all the time, they are one of my go to recipes for pulled pork leftovers. Love 'em! Great thread going here, congrats to the OP. Two contributions I thought might be worthwhile: 1) Try putting a slice of crisp pickle in with the filli…
  • @ Little Steven - I didn't rinse in this case because I knew how much trimming I was going to do. I essentially trimmed at least a bit off of every part of the surface. Much more aggressive trimming than I would normally do. I thought if it was just…
  • The cryo was nice and tight when I bought it, but it was slack today when I pulled it out of the fridge. It wasn't ballooned up, but it wasn't tight either. I guess sometimes it just happens, and I'll chock it up to a learning experience. i did ch…
  • I was wondering myself if the cryo had a pinhole in it or something. I definitely think there were bacteria growing in the package. I don't have any reason to believe it was in the case for long, and I know it went straight from the store to the fri…
  • Some sort of heat deflector will help, but I think the PS seems a little unwieldy. I'd use a pizza stone if you have it. I like to Reverse sear using a 'raised, indirect' method, then drop as close to the fire as possible for the sear. I don't think…
  • Hey @lilwooty, as a long time Californian I would be a little cautious about using commercial orange wood for smoking. I tend to be pretty cavalier about things like chemical exposure but I know most CA citrus orchards are heavily sprayed with organ…
  • +1 on Reverse sear over T-Rex simply because it's easier. Reverse sear is particularly awesome for very thick steaks and for Tri-tip (which is a roast that thinks it's a steak...). Oh, and yeah, 'searing in the juices' is BS, but the maillard reac…
  • My impression is that this tends to vary pretty significantly from region to region, but I would say yes, that's a pretty appealing price. Hope you pick it up and it's delicious! Cheers - B_B
  • This seems to be a question that varies significantly based on region. I know in So Cal I had a hard time finding even select packers at less than $6/#, and even then they were sometimes hard to find. I personally think a select packer can end up de…
  • Honestly, that is really a beautiful brisket! Congratulations there! Amazing smoke ring too; did you do anything in particular to draw that out? Cheers - B_B
  • I've jumped around a bit (between companies and between roles) but always within the same industry. Started in MFG, moved to R&D, then to marketing, and now sales. Ultimately I figure if you're not happy doing what you're doing it's worth making…
  • Beautiful photography and cooking @R2Egg2Q. I'm always excited to see what you've been getting up to! Cheers - B_B
  • I ran into this for the first time yesterday. Thankfully I'd seen posts just like this and knew what to do. A couple of paper towels with corn oil into the bottom vent (which was ALSO frozen shut) and she was up to temp in no time. I'll post more of…
  • haha, my list just keeps getting longer and longer... It is a terrific dish! Seriously exploring the possibility of coming down for Salado. What's the liklihood of getting tickets? B_B
  • @bettynephew I know this might be controversial, but I think a buffet is the PERFECT venue to try a few new things. Granted, some of the most interesting stuff won't be there (I never seem to run into a nice rogan josh on the buffet line...), but it…
  • It's cooks like this that put @caliking on my 'who do you most want to meet' list. Dude that looks fantastic (honestly, bao most of all!). Congrats on a silly good looking cook, and thank you for sharing. Bookmarked for sure... Cheers - B_B
  • Yeah, that was something else I had worried about. Okay, let me flip this on it's head: how long is too long to dry-brine? What if i just put the run on 48 hours ahead of time and let it to hang out/dry up the skin? Cheers - B_B
  • Is there a maximum amount of time I can/should leave a turkey in the brine? i was thinking of making up a brine tonight and getting my 13.5# fresh turkey in now so I could let it soak until Wednesday, but if that's too long I'll wait. I want to gi…
  • Oh, and I was thinking earlier, I bet Mickey's coffee rub on that backstrap then reverse seared nice and rare would be AMAZING! I'm hoping I get the chance to find out first hand... B_B
  • Agreed; that is a heck of a nice buck! Congratulations! 7-mag is one hell of a rifle for those places out west where you can see for more than 150 yards at a time (haha). I've hunted big chunks of California and Nevada with the lucky 7. Now that I…