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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

dayzed&confused

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  • Re: cooking St. Lewis ribs and just passing the day, what do you do when low&slow

    I love to just sit in the backyard and ponder the meaning of life. Oh yeah, and drink beer!
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  • Re: Franklin Barbecue book

    I have read about 3/4ths of the book and I have to say that this man knows his stuff. I have learned things and I am looking forward to trying things that are in the book.
    That being said, I also agree 100 percent with Cen-tex. This is definitely not a book about cooking on the egg. But it is a very good read. There is only two things holding me back from selling my egg and going to an off- set smoker.
      The first thing is I am way too lazy to work that hard! I can load up my egg with fresh lump and a few chunks of oak, set up my Pit Minder Nano Q, light the fire and bring up the egg to temp, slap a brisket on and forget it.
      The second thing is, I can't afford prime or wagu brisket. If it wasn't for select grade brisket I would get no brisket at all. If I screw up a select brisket, which I have more than once, I give it away or throw it away and learn from my mistakes. If I had a $200 dollar piece of meat on the egg I would be a nervous wreck!
      I do have an off set smoker and I am going to try pork ribs or chicken Franklin's way but that's about it for me. As for brisket it will be cooking cheap meat in dirty smoke while I drink beer. 
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  • Re: Pure Awesomeness OR Gross?!

    I just can't do it folks. Maybe I'm too old or too conservative but brisket is for cookin and whisky is for drinkin while the brisket is for smokin.
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  • Re: Brined Rotissorie Turkey For Thanksgiving

    Everyone that ate it said it was very good. I guess us eggers are our own worst critic.
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  • Re: anyone ever dry-age at home?

    Yes it is a dormitory size but I have a fan running inside of it to circulate the air.
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