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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

booksw ·

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booksw
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  • 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…
  • OK- I might put the rub on tonight if I have the energy.  I was also thinking about sticking it with little holes with my mechanical tenderizer.  I hadn't thought about doing it indirect- I'll give it a try.  Any pics of the finished product?  Thank…
  • Did you mustard and season it immediately before you put it on or did you do that at all in advance?  My grocery had "rump roast" on sale (is that similar to "bottom round  roast"?) and I just picked one up to cook tomorrow.  I've never done one on …
  • SmokinDawg does foiling the plate setter prevent the grease fire?  Sorry about the game yesterday.  Our son goes to UF and we were hoping Georgia would beat Bama- to make UF look better!
  • Thank you so much for your response, Cen-tex.  I figured you would know about this.  I only recently got the actual BGE platesetter and this is the first time I have made chicken wings with it. Previously I used a komodo joe heat reflector which is …
  • I have done that exactly but I have seared steaks at 700 and the cooked then at 400 and the way to do that is to bring the temp up with the dome open so you dOnt heat up all the some ceramic. After the sear is done (which only takes a few minutes so…
  • Maybe the 14"??
  • Thanks! I am glad to have this forum to turn to and distract myself from the temptation to peek... Now it is 220 and the meat may be out of its stall- 167! Now I am thinking about the three sauces I will serve with it. I am going to make the KC BBQ …
  • Looks like the knives are on special today- I would have picked the 14 inch but the 12 inch has a better discount- might be easier to store and just as good?