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It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Shiff

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  • Re: Temperature Control

    It takes a long time to cool off the egg, so you need to close the vents up as the temperature rises. If it gets too far above your target temperature, you'll have to wait for it to cool down.  Here is some info on controlling the temperature:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=746823&catid=1
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  • Re: Pastrami from Scratch

    JRWhitee said:
    That looks fantastic I dont have tender quick but I do have #1 pink salt could I substitutes pink salt for tender quick? I have a packer in the freezer and want to do this.
    They do about the same thing but the proportions are different.  Read the instructions on Pink Salt to see how much you use per pound of meat.  Good luck
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  • Re: pastrami point or flat

    The "buttah" test is when a probe is inserted into the brisket when it seems to be near the end of the cooking. I start testing when the IT is about 190 degrees. When the probe inserts like the brisket is as soft as butter, it is ready. This usually happens between 195 and 205.  Most people here refer to it as the "buttah" test. Brisket is cooked until it is tender, not for a particular time or temperature.
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  • Re: pastrami point or flat

    prunoki said:
    The stall was around 173 and it lasted for a good 3-4 hours. 

    When the meat reached 185 IT I took it from the egg, wrapped it into some foil and towels and put it into a cooler bag. The end result is a bit dry, but the flavour is really intense, I love it.


    When you removed it at 185, did it pass the "buttah" test?  185 seems a little low for that - it is usually tender between 195 and 205.
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  • Re: Humphrey lump price; good, bad or meh?

    I'm one of the people that is part of the @cortguitarman group buy.  I have always been happy with Humphrey charcoal and it is all I use.  The latest price was excellent and picking it up at the truck terminal means it gets less handling on the way to me which results in bigger pieces and less dust.
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