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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

DMW

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  • Re: OT Trader Joes

    If you like hummus, they have lots of different kinds, including a beet hummus my wife likes but I'm not so sure on.

    And +1000 on the cookie butter.
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  • Re: Brisket

    At 190*, it probably had a bit more cooking to go. With a brisket temp is just an indicator of when to start checking for when the brisket is ready to come off. You want to be able to skewer the flat with a probe with almost no resistance. You want to probe from the top, not the side of the brisket, in the flat. I find briskets are usually happy in the 195*-205* range for choice briskets. Prime and Wagyu can be done earlier, I've had wagyu finish as early as 185*.
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  • Re: Did I screw up using used lump?

    If your old lump had grease drippings in it that could be the culprit.
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  • Re: I don't care....

    @DoubleEgger I used to be a huge Phil Collins fan, haven't heard that in forever, thanks for the flashback.

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  • Re: Thick prime ribeyes

    If you get a whole ribeye that is still in the cyro, it hasn't been blade tenderized. Cut it into steaks when you get home, vac seal and freeze what you don't use. Cheaper per pound usually anyway.

    Better yet, dry age the subprimal before slicing into steaks.
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