We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
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The Cen-Tex Smoker said:
Maybe it's just me but I think mine sucks. holds ice a day or so. Meh.....
If I paid $350 I would be so pissed. I got it for free and don't even like it. It's about $300 overpriced.
I'll pay twice what its wort…
Your chances for a success are much better with a full packer. You will learn more, and if the flat comes out too dry you will probably still have the moist point to enjoy, and can use the flat for chili or chopped sandwiches.
My best one yet. Very moist and tender inside.
I also learned I have been over seasoning to some degree. (from imitating too many videos I suppose)
I gave this brisket a one-time, rubbed-in, medium coating and let it sit in the fridge for a few h…
This one I pulled from the 225 degree Big Joe at 170 internal and went directly into the turkey oven bag. Finished it in the oven at 275 degrees to a 205 internal temp. I use plenty of oak to get to this color. (5-6 large chunks) Threw some sausage …
Carolina Q said:
Wow, Fearless, I'll bet that was tasty! Hope you didn't actually swallow that, or chip a tooth! I still can't detect a separate tip on mine. Maybe they changed the design?
Perhaps they changed it, but the replacement probe…
GURU USER PUBLIC SERVICE ANNOUNCEMENT: Always inspect your food probe BEFORE and AFTER use.
The tiny, sharp, tip of the food probe on mine dislodged from it's metal shaft.
That would NOT be a good thing for someone to consume.
I am really happy with the result on this one.
Went with an aggressively trimmed prime packer. Also lightly scarified the red surface with a fork to promote rub adhesion and bark formation.
The fleshy end of the point was fully exposed and blacken…
So far I have enjoyed better results overall with choice than prime.
Prime is a bit TOO fatty for my tastes. I wrap, and never have a problem with tenderness with either...once I decided to cook to 205 in the flat consistently. Also prime is more e…
The last one I did was fully cooked coming off the smoker then allowed to rest on the counter until it was just cool enough to handle. (still very warm)
Crammed that full packer into a foodsaver bag and vacuum sealed it up.
Dropped it into a coole…
you are the best devil's advocate I have ever met! Your ability to make
someone stand back and re-asses is fun to watch. Either that or I am
@nolaegghead you are the best devil's advocate I have ever met! Your ability to make someone stand back and re-asses is fun to watch. Either that or I am to empathetic.
The man just implied that you are at best…
I haven't personally cooked on one, but a lot of respectable posters on this thread and threads alike have. The reasons to buy BGE over any other ceramic cooker seem moot aside from price. BGE IS the premium brand for ceramic c…
No, I don't believe Aaron has any say in the matter or any nefarious intent.
I just see it as he will be getting a pass because some politician recognized he was going to lose a lot of votes if he didn't amend his proposal.
There's been some public outcry to that proposal.
I believe that particular council member recently tailored his proposal to focus more on BBQ food trucks, and thus avoid affecting Franklin's location.
Which is ironically how Aaron started his bus…
Little Steven said:
I feel your pain.
The other day I was cleaning out my garage and while moving a cardboard box overhead, a caulking gun that I didn't realize was laying on top of that box slipped off and la…
I feel your pain.
The other day I was cleaning out my garage and while moving a cardboard box overhead, a caulking gun that I didn't realize was laying on top of that box slipped off and landed squarely on top of the gas tank of my (previously) fla…
I overcooked some wild deer sausage once. Ran it at 250ish indirect for about 1.5hr because I wanted to be sure it was COMPLETELY food safe. It ended up being way too dry and hard to serve. I threw it in the fridge and considered using it later in a…