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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

thirdeye

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  • Re: Need help cooking rump roast.... Thanks

    eb37141f.jpg

    Hey Richard,

    Here is a visual to go along with that and the link to my page on rump and round roasts.

    http://playingwithfireandsmoke.blogspot.com/1996/06/beef-rump-round-roasts.html
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  • Re: Brisket...I think

    Lookin' good.  Is that a black or a gold?
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  • Re: First try at Pastrami

    Legume said:
    @thirdeye

    so, you set it directly in the water?  I wasn't sure so I propped the rack up higher to get it out of the water.  does the bark boil off?
    @Legume  There is a little rack underneath you can't see, and if you have the headroom, you could raise the rack a little.  I cook mine fat down, so if it's sitting in broth it's no big deal about the bark.. as I take a thin slice of the fat off after cooking anyway.   The top bark will soften, the picture above was taken after pressure cooking, But when I get them to the platter for resting I blot off excess moisture and the bark firms back up in a few minutes.  If you chill them the bark is really nice.
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  • Re: First try at Pastrami

    Mmmm, looks just like mine do.  Heheheee.  That turned out great lookin' no lack of moisture either. I did three of them last weekend for friends and one yesterday to take into work. 

    image



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  • Re: Point on Brisket

    972645d8.jpg
    <p />Fairalbion,[p]The flat is the even thickness piece that makes up most of a whole brisket. One side of it has almost no fat on it, the other side has a fat cap. The point is the fattier piece of meat that overlaps one end of the flat. If you look carefully, the grain in the flat and the point run in different directions. In this picture the point is on the right.[p]~thirdeye~[p]

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