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shucker

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  • You'll want to cook the point for burnt ends,  not the flat.  I cook burnt ends by cooking the whole point to 165+/-, then wrapping in foil until probe tender.   Then I cube it up and toss with sauce and rub and put back on the egg for an hour or so…
  • Have them check out Pendulum Fine Meats in Norfolk.  Don't know if they have jumbo wings but they sure have lots of high quality meat that would pair well with the new egg. 
  • Pm me your address and I'll send you one of my competition team stickers
  • Another Sage Timberline user here. I have no experience with any other software but Timberline works for us.  We also use on-screen takeoff in conjunction with it which is pretty awesome.   
  • Most of the GF units on the market are great smokers.  I'm personally a Stumps guy.  I own 2 which I compete and cater with very regularly.  One thing nobody has pointed out that you may not be aware of if you're new to GF smokers is that there are …
  • Swamp Boys Original is a great rib sauce. It's a little thinner than blues hog original with similar characteristics but a much more balanced taste.  It's also great on pulled pork. 
  • i dont think the grate matters.  be careful not to oversmoke.  I'd just use a chunk or two personally.  12 hours for a 6# flat sounds like a bit much, but I cook mine a little hotter so that may be right at 220 degrees.  Make sure you cook to feel a…
    in Brisket Comment by shucker May 24
  • For the above-average consumer, black is fine.  I cook black grade for very special guests that I want to impress, otherwise I just cook choice grade.  I do use gold for competitions and they are nice briskets but not worth the expense to feed peopl…
  • 1-1/2 cups of Swamp Boys original + 1/2 cup of brisket au jus.  Rod Grey's EAT sauce with the black label is also great on burnt ends. 
  • I've never been to Prince's only Hattie B's and it was fantastic - both the chicken and the sides.  Don't forget about the great BBQ that Nashville has to offer, particularly Martin's (whole hog over wood) and Peg Leg Porker (awesome dry rub ribs). …
  • I started with a large and added a mini max a few years later.  Knowing what I know now, I would go with XL and add a medium later.  To me, this would be the most versatile combo.  I personally have other smokers to use for high capacity cooks but i…
  • I think you're a little short on time.  I usually go 275 on beef ribs and it takes about 6 hours sometimes more.   At 250 I don't think you'll quite make it.   Beef ribs rest well just like brisket.  Your best bet is start about 8-10 hours early,  t…
  • Toxarch said: How big are they? most Ive seen are in the 4-6 pound range. 
  • Buckeye79 said: Obviously you are smoking this to temp but approximately how long do you smoke these? Similar to ribs? nowhere near as long as ribs.  I smoke mine to about 140/145 degrees IT.  Usually takes around 1-2 hours at 275
  • I always trim and rub brisket 8 hours or so before it hits the smoker.  Dont know if there's any benefit to it but it doesnt seem to hurt. 
  • I use a Worksharp Ken Onion edition for sharpening.  And a F.**** Rapid Steel for regular honing.  Awesome combo. 
  • I've used it in my vertical smokers and in my gravity fed smoker in the past after catching a sale on it and buying a dozen bags.  Never used it in the egg and don't intend to.  It produces a considerable amount of ash compared to lump.  A little le…
  • looks great.  send leftovers this way. 
  • epcotisbest said: It was a good weekend for turkey. Your's looks great. Here is mine: great minds think alike!!  Great looking bird!!!
  • @tikigriller thanks a ton for all the information.  it is very helpful!  you mention "And if they guess LOW on the residual and the car is worth MORE at the end of the lease, you TRADE your lease in, don't TURN it in, and then you get the equity sti…
  • Mickey said: My Daughter just came in from Dallas Saturday and picked up her Lease Highlander. Leasing works for her in that she puts gas, very few oil changes and a set of tires on her car (5th lease). She only will do a 36 month / 45,000 mile…
  • I appreciate all the replies.  We're looking at leasing the next vehicle for tax benefits as recommended by our accountant.  As for keeping a relatively new vehicle, we do it for a few reasons.  1) Its nice to know that anything that goes wrong is c…
  • SRFShane said: Slabotnick said: @SRFShane those for sale on the website? Sadly, no (I don't even have one).  Annella hands those out at the BBQ competitions she attends.   @SRFShane   tell Annella to hook the eggheads up w…
  • lousubcap said: @shucker -  great banquet right there.  Most eggcellent. BTW- what rig cooked the brisket? Thanks pal!  This one was cooked on "Big Black"  my Stumps Classic which is mounted on the comp trailer
  • SmokeyPitt said: Man that looks incredible.  How did you get your brisket slices so shiny and beautiful looking?  Thanks!  I brush with au jus while slicing, keeps the slices from drying out so quickly when exposed to air. 
  • I compete in kcbs contests fairly regularly.  The goal was to do 12-15 this year and so far I'm on target.   I don't use an egg for the standard categories but always use my egg for the ancillary contests. 
  • looks great!  very ambitious for your first cook but you nailed it
  • Check out Chris Prieto's class in Raleigh, I believe its called Ultimate School of BBQ.  Not too far from you and a very nice class for a decent price.  He doesn't cook on eggs but the same times/temps/techniques apply.  It is geared more toward the…
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