Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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booksw ·

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booksw
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  •   this is foiling and putting it back on
  •  this is what it looked like after cooking for 4 hours
  • Did you put the squash on the egg whole or did  you cut it first?  Direct or indirect?  Sounds great!
  • We are on a similar schedule! Odd though that your egg is hotter, meat is smaller, but meat temp is lower than mine. I have had the experience before- I think people call it the stall- where the meat temp sits at 170-180 for HOURS. My meat hit 170…
  • Thanks! Every time I have made a brisket it was done way too early so I wasn't sure if I FTC out of convenience or necessity but I will be sure to not skip that step today. One thing I am doing different this time is that I foiled after 4 hours. My …
  • Make sure the holes under the lump aren't clogged with ash.  If the lump doesn't get enough air, it will take longer to get hot (if at all) and it will smoke.
  • I bought the packer from walmart and last night I rubbed it down with a rub I read about on this forum, called Salt Lick.  I'll post a photo of that.  Then I wrapped the rubbed brisket in plastic wrap and stuck it back in the fridge.  I have done ov…
  • I've smoked salmon both direct and indirect and I don't think it makes too much of a difference since there isn't a whole lot of heat.  I suppose using the plate setter decreases the chance of a hot spot under the fish.  Also, since you are using ma…
  • Was the meat moist?  I have smoked a few packers and they are always delicious but somewhat on the dry side.  I switched from grass fed to walmart and that made it a bit better (and tons less expensive) but it is still not as moist as I can get at a…
  • Sounds great!! Please post pics and review of how it went.  Brisket is my holy grail but the journey to find it is really fun
  • I am interested in the responses you get.  I would season it with olive oil, salt, pepper, maybe some red pepper flakes (depending on the eaters) and cook it around 400 degrees on a plank for 10-20 minutes until it is done.  I would maybe finish it …
  • It is a lot easier to get decent results using a whole "packer" brisket, rather than a "flat". At 8 pounds, yours is likely a flat.  Packers are generally 13-16 pounds.  They are not easy to find in some communities but my Walmart has them. Most im…
  • I am wondering if maybe I need to be fussier about keeping a pan if water in the egg at all times (and not letting the pan dry out)?
  • I no longer have the label, but I don't think it was injected.  It was a whole packer brisket- nearly 14 pounds.  It was pliable but I didn't check it to see if there was fat throughout it.  There was a pretty good layer of fat on one side.  I think…
  • Hapster- how long do you think you can keep it in a 180 degree oven?  Thanks!
  • Thanks!  I think I should look into a Digi-Q.  I am not sure how late my daughter stayed up but at 5 AM when I checked it, the egg temp had gone up to 275 and (I am pretty sure) the brisket is done.  I took it out and it is resting in foil, towel an…
  • Solon- I wasn't as organized as you, to cook ahead of time- I am getting ready to put my brisket on for an overnight cook tonight for Rosh Hashanah dinner tomorrow night  Happy New Year!
  • I have had a little warranty glitch that worked out OK but I wanted to share it in case it will help someone else.  My fire ring cracked about 6 months ago.  As folks here have been saying, the Egg works fine with a cracked fire ring but I still wan…
  • I am so afraid of it being dry that I never warm it up- I serve it with a bbq sauce that is warmed up for those who want it (I eat it with a cold mayo-based sauce I pick up at our local bbq joint) and I serve the brisket whatever temp it happens to …
  • is a rib eye roast the same thing as a prime rib?  When I buy a whole rib eye at Costco to cut into steaks, am I buying the same thing...?  I know it is a very basic question but this confuses me. That piece of meat looks amazing @hapster, whatever …
  • Foghorn said: @booksw, so how did the steaks turn out? SOrry it took me months to see this... they turned out AMAZING and I made them again last night.  Actually, I used TRex last night mostly because it works better for me in terms of c…
    in Steak Comment by booksw June 2013
  • Very wise words...  Thanks!!
    in Steak Comment by booksw April 2013
  • Wow thank you so much- our guests like there steaks cooked a bit more done than we do so I am planning on taking ours off the "low and slow" at 110-115 and leaving there's on for another few minutes to maybe 120 or 125 and then sear them together 90…
    in Steak Comment by booksw April 2013
  • Thanks so much!  I am going to try it- when I read "low and slow" I imagined more time than that (possibly on the order of an hour).  I am not thrilled about experimenting on these friends since I have been bragging so much but then again even a mes…
    in Steak Comment by booksw April 2013
  • I am revisiting this discussion and looking for advice.  I have made many ribeyes via T Rex method and have been bragging about them to about anyone who would listen.  So, some friends of ours asked me to make them steaks and they are providing the …
    in Steak Comment by booksw April 2013
  • that looks crazy good- thanks for sharing!
  • I finished the trout and then brought the egg up to 700 with the cast iron grate and seared one ribeye (I had it in my freezer since Aug).  Now I am bringing the temp down to 300-400 ish before putting on the rump roast.  I just covered the plateset…
  • Wow that looks amazing.  I have seasoned mine and am planning on cooking it later today.  Right now I am smoking trout.  I took pics but am having trouble posting them- I will have to reread the directions...  What is that pan thing you are using to…