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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

LTAFlynEgg ·

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  • BGE wins again!

    On the 4th of July, myself and two other native TX cooks hosted the 2nd annual "Billy Bobs BBQ Bash" it is a gathering of friends, and a friendly BBQ showdown. Each cook made 3 racks of baby backs, a side, and a meat. My cook was 24 lbs of pork butt (SWMBO made a homemade coleslaw), my side was a dozen smoked sweet potatoes, and my 3 racks of ribs. The other two cooks where using an offset, a weber kettle, and a Brickman bullet. They where skeptical of the BGE, but at the end of the meal they where belivers. One cook concided that my ribs where the best of the three. The other said they should leave their food on the cookers after sampling my pull. At the end of the party, my ribs where gone, 1 potato was left, and the pull was well picked over. I had made enough pull I could have feed the whole party alone, so I sent home leftover bags with several guests, including the host cook. The BGE took me from the under dog to the top cook of the BBQ bash. I didn't get many pics, only one was a quick shot of the pulled pork before taking it off. Was so focused on the cook, my timeline, and transporting to the party that I didn't get more photos.
  • injected pork shoulder

    I usually use the Chris Lilly injection for pork shoulders, which is mostly apple juice and a handful of other ingredients.  Good stuff.

    I'm smoking some picnics tonight or tomorrow.
    I cooked 24 lbs of butt wed/Thur using Chris Lilly injection. I will always inject, the flavor it adds through the meat is worth it.
  • 1 down, 1 to go!

    Tonight was the first night of a two night pork cook. Today was 3 racks of baby back, each a bit different. All 3 where from Dr BBQ's book slow fire. Did Memphis wet, Memphis dry and super sweet. Also experimented with an "onion blossom", cross cut yellow onion, evoo and bbq rub. Dinner was enjoyed by my kids and Bro-In law. Tonight was the warm up. Tomorrow I tackle 21 lbs of pork shoulder. Made an injection tonight. Plan to inject and rub tomorrow am, and get that cook running Thur late afternoon for Fri lunch at swmbo's last day of school staff lunch. Tomorrow will be the largest volume I have cooked. Think I have a solid plan, will post part 2 tomorrow!
  • Prime Rib plus

    Finally getting time to post Sundays cook: starter was grilled romain with homemade ceaser dressing and grated parm. cheese with a slice of garlic bread. Main event was a 5.5 lb boneless rib roast, evoo and a local chefs prime rib rub. Roast was done indirect around 270 dome temp. It was at 125 IT in 2.5 hours, which was faster then I had planned. Thanks to a quick forum search found post saying you can FTC a prime rib with a 5 to 8 degree temp increase to be expected, so gave me room for a hour plus hold and still be medium rare. While roast sat, did potato planks in evoo and garlic with a lemon aioil sauce. Also did a broccoli salad, blanched then grilled with some bread crumbs mixed with garlic, pepper flakes and s&p, and evoo, shredded parm. added at the table. Enjoyed the meal, then went back to the egg, set back up as indirect and baked chocolate lava cakes that where served with strawberries and whipped cream, the real stuff. Everything turned out better then expected. Pushed myself with prep, coordination, timing, adjusting the plan and roasting, then grilling then baking all in one cook. Only negative was the prime rib was a just a touch tougher to the bite then I would have liked. But the meal won rave reviews, and I was very pleased with the total cook.
  • Corn on the cob suggestions

    I have a family of very particular corn eaters, and I have won then over twice with early season corn done by husking to remove the silk and some leaves, but keep most of the leaves attached. Brush on evoo, and dust with koshar salt. Then use butcher string and tie leaves back around the corn. Cook raised direct between 300 and 400 for aprox 40 minutes.