We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
@Egglegal_Alien: Hey, nice to see a fellow egger from monterrey. I got it from COMRO which is the company that distributes Angus beef in mexico, they have a Little store in Ricardo Margain, I saw there SRF vacio argentino (flank steak) and managed t…
Well, brisket is now almost ready and it is only 7 am! At least 7 hours to go!
BUT looks amizing
Is back in the egg in butcher paper for at least an hour, some places the term marked 203, but others 194 and not as tender. I hope i dont screw it!
So, brisket torned out ok, it had good flavor and was pretty moist, but the crust was a bit dry and difficult to eat. Itmtook 19 hours to reach 200, then went ftc for 1.5 hours. I wonder what made the crust tough? I have a pic but i can upload it fr…
10:29AMfishlessman said:i find it in sausage form near the bacon and keilbasa, its the portuguese version chourico. slice in half the long way and fry til black and sticky or sliced for soups and pizza
I believe Botch is talking about Mexican choriz…
Thanks Griffin.Nola did respond! (I posted twice, rookie mistake)
My main concern was that maybe by re heating I could overcook them. I will cook them to desired temp, FTC and if needed re heat in conventional oven at 170.I'll send pics.