Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
Only draw back is that it made me a "lazy egger". I use to scope out all the charcoal, remove the fire ring & fire box, then sweep up all the ash, then stack my charcoal NEATLY the day before a long cook.
Now, I pull out the basket, shake it a few times, push my pinky down the 6 holes, scoop 90% of the ash right before I need to cook...
I've only done 3 full packer briskets so I don't have as much to add. All 3 were between 12-14 lbs trimmed. The first one was over 18 inches so I had to place a rib rack underneath to make it fit. I place a hinge of the plate setter at the back and positioned the point toward the back since it's hotter.
For the first one, I just covered the opening in the front between the front 2 hinge with HD foil. Since the thin tip was a little dry, I placed my round heat shield from the KJ Jr over the opening and foiled as before and that worked better.
The thrid one I did fat side up and rubbed a bit of canolia oil all over before seasoning and that turned out the best.
Since the hot smoke hits the point first, I positioned my probe in the thickest part of the flat as close to the front as possible. I checked for tenderness starting at 190 and then every 20 mins afterwards. Since the front edge of the flat on my first 2 briskets were dry, I only probed for tenderness 2 inches away from all the edges and in.
A long time ago, I charted my grilling data into a spreadsheet. Ave temp, duration, food cooked, and amt of charcoal used. After 5 months, I reverse engineered a formula that fitted the coal consumption. Since it was between May and Oct in Atlanta, I would guess the ambient temperature to be between 80-100. All cooks were done on the Large BGE. Charcoal used were BGE, Cowboy, Frontier, and Royal Oak. Each cook begins after VOCs are burned off. After each cook, the egg was cleaned and refilled by volume to the same level and the weight recorded.
Pounds of charcoal consumed = 1 + (Duration of Cook x Dome Temp)/500