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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Black_Badger

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  • From my experience I'd vote for Ozark Oak. I also really like Humphrey's and I've always wanted to try Rockwood but couldn't due to shipping restrictions to CA. I assume @stlcharcoal is paying attention to this thread. If so please let me know i…
  • I haven't tried it yet myself, but when I mentioned my draft door freezing closed someone mentioned borrowing the wife's hair dryer, which seemed like a pretty clever trick. I know you're talking about the top of the egg instead of the bottom, but i…
  • Hey @MaskedMarvel, I do believe that is a thread of yours; and I fully agree K.I.S.S. is a good strategy for such a flavorful and forgiving cut. @DaveRichardson, yeah that's a good way to go. I tried mustard but eventually ditched it and I like th…
  • Eventually the gasket will probably fail (maybe now, maybe a year from now). When that happens look up @RRP and install a Rutland. Best Egg mod I've ever done! Cheers - B_B
  • Hello All, Well, I have to say in the end this was a GREAT way to make some pulled pork! I let it go at just about 250 from 6pm until ~7 the following morning. At that time i opened things up a bit and goosed the temp up to ~300. At ~10 I decided…
  • Thanks @caliking! Young's is a good one for sure as is the SN porter. Never had that particular Sammy, will keep an eye out in the future. Cheers - B_B
  • Thanks @XC242, that's a really good (and helpful) suggestion! She's on and rolling at 250 now. I'd really like to drop to about 225, but my XL has never liked settling in below 250 or so and I definitely don't want it to die in the night...
  • Dude, that looks fantastic! Great thread; bookmarked for future reference! Cheers - B_B
  • I'm thinking this might be really good; great idea here! Will be watching with interest to see how they turn out. B_B
  • That's awesome dude, thanks. I've made a fair bit of sausage in the past, but always from game (wild pig and venison) and never cased. I really want to give this a try now! With the lean game meats we always ended up spiking in either fatback, bac…
  • Great looking cook here @caliking, which is not much of a surprise from you! How long did you SV? What do you think of the stout? I'm a HUGE fan of stouts and porters and that one is new to me. Cheers - B_B
  • Just got the fire lit and the butt all rubbed down. Going with a mix of Bad Byrons and DP Red Eye for this one. I've used this blend successfully on beef, but never tried it on pork, so I'm keeping my fingers crossed. The toughest thing I've found…
  • Thanks @Eggpharmer, I REALLY like the idea of rubbing before freezing. I'll definitely remember that for the next two pack! Cheers - B_B
  • Did a little digging and found a thread titled: "Frozen Butt Low and Slow - Retro Style"Which seems to mostly answer my question. I think I'll leave it to thaw at room temp until this afternoon then put it on low and slow over night. Should be inter…
  • Thanks @mmiladinov, even sharing this much of the recipe is great; I really appreciate it! Do you add any extra fat or just use the whole butt as it is? Thanks again, this really is a cool post! B_B
  • Yep, there a few threads around here about it. The eye of round that I had was VERY lean, so I essentially did like a reverse sear and just tried to get as much flavor and smoke into it as possible. From there I sliced it very thin, like deli roas…
  • Yep, this is awesome! Would be great to get a recipe if you'd be willing to share. I promise not to distribute it, or use it for profit! Cheers - B_B
  • Haha, this is awesome! I went out to head to the gym this morning and the Jeep told me it was -1! I didn't even know it would display negative numbers. Enjoy the heat wave (and much more importantly, that brisket!) Cheers - B_B
  • I've purchased Ozark Oak from Firecraft in that past. I thought the price was reasonable and I did like the charcoal, but I will say a few bags arrived pretty beat up and I always ended up with a lot of dust and unusable rubble. I think a big, bulky…
  • There's a 'local chain' in that part of CA called Wood Ranch that tends to be very good, although I haven't been to the Anaheim location. Another good option to check out is similarly a 'local-chain' called Lazy Dog Cafe, and they're around, but not…
  • Hello all, I know it's superfluous, but I'll give a pitch for anyone that's in the area (or reasonably close) to go check out this event. Not only are Eggfests awesome in general, @SMITTYtheSMOKER is a great guy and will be a super host. I had the …
  • @logchief Every once in a while you'll find a packer brisket in a Costco out in CA, but I agree it's rare. I was surprised to find good packers at Smart & Final, so that may be worth a look. It is nice to have ready access to good tri-tip, and h…
  • Haha, nice! I'm sure I can find this sometwhere, but what does the MM weigh? Cheers - B_B
  • Nice! Those look good to me! Did you do anything to keep the octopus tender? If they get rubbery they're no where near as good. I know the practice in Japan is the tenderize them by hand before cooking. Cheers - B_B
  • Nice looking cook, congrats! i too used my Anova for the first time last night, but in this case it was as a reheating devise for leftover brisket. In terms of reheating a brisket without a sauce (or in chili or whatever) this is far and away the …
  • Hey @Aviator, I'm in the exact same boat! I'm planning to use my for the first time today to reheat some brisket for friends that couldn't join us earlier in the week. I'm excited to do much more with it than that, but if it can really bring a brisk…
  • These are one of my favorite apps, and this batch looks great! Congrats - B_B
  • 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…