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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Shiff

About

Username
Shiff
Joined
-
Visits
2,324
Last Active
Roles
Member
Points
158
Posts
1,542
  • Re: Costco Brisket Tracker

    Lancaster, PA - No packer briskets of any kind at Costco
  • Re: How to tell when brisket flats are tender

    Bart1434 said:
    @shiff the restaurant depot in Orange is really close, I was looking into getting my KCBS card - do you know if the membership card allows you to go to restaurant depot multiple times, or is it just a one time use?
    @Bart1434 ,
    Sounds like you're all set for Restaurant Depot.  KCBS is a good way to get the day pass but if you are involved with any business (doesn't have to be a food business) just bring some proof to RD and they will give you a card.  Be sure to bring a jacket with you when you visit the store since the meat cooler is very cold (and large).
  • Re: Tri Tip... you've met your match!

    I think Shoulder Tenders are a little known cut of beef that is really good.  One of my favorites.  I still like Tri-Tip but the shoulder tenders are better.
  • Re: Beef ribs (first attempt)

    I only remove the membrane on Beef back ribs and don't do it on Plate or Short ribs. I have found that removing the membrane on these will sometimes make the ribs fall apart.  It's also a lot easier to prepare them if you don't have to do that step.
  • Re: Big Brisket

     I once cooked a 20 lb one on my large. Draped it over a V Rack until it shrunk up a bit during cooking.  Others have used bricks wrapped in foil.
Click here for Forum Use Guidelines.