Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

bubba tim

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  • Re: Whole lobster - lessons learned

    Try this, Par boil the lobster for about 10 min (2# Bug)
    Split the backs, place the bugs (lobster) on a mesquite smoking egg 225-250 ish. Crack side up for about another 10 minutes. Let rest for 5 minutes, dip in drawn butter or garlic drawn butter. Your done!
    Then you can do this:

    Miscpics139.jpg

    :woohoo: :woohoo: :woohoo:
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  • Re: Brisket Question - To Crutch or Not

    I can talk and write about smoking brisket for years. What ever works for you and your family, then go with that.  That is the beauty of the "journey with the beast", go with what you know and/or try some tweaking along the way. I am old school. My 1st bubbaizum was "You must master temp, smoke, and time to achive moisture, taste, and texture!" I have found when I used foil during the cook, it lacked the right texture. I do not use this short cut. When you use foil in cooking any meats, you are now "braising" and not smoking.  If you want to explore some others ways, go to this web page. http://www.bubbatim.com/Bubba_s_Brisket.php 

    God luck with your cook.

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