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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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bclarksicle

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  • Re: Aaron's Franklins book. Masterpiece or Master Plan?

    I may be in the minority, but I think with Aaron Franklin, what you see is what you get. There's no super double secret injection/rub/trick to making his brisket. 

    What he does have is a true talent for making great barbecue. I know that sounds weird, as it's not something we would normally call a talent, but that's what it is.

    Take a great athlete like Michael Jordan (or Jordan Speith!). You can wear Mike's shoes, go to his basketball camp, read his books, and follow his practice regimen. You might get a lot better at basketball, but you will not become Michael Jordan. 

    I think Franklin is comfortable showing you everything behind the curtain because he knows it's his intuition and talent that are the secret ingredients. It's been said on this thread already, but he knows everything there is to know about his cookers, meat, wood, fire, etc. He knows exactly when to wrap, or when not to wrap, and for how long. That takes years (decades) of experience. The law of 10,000 hours and all that. 

    He can show you how he does it. You may even make better brisket. But you will not become Aaron Franklin.

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  • Re: Spatchcock Chicken: To brine or not to brine

    Dry brine
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  • Re: Do You Prefer Grass Feed Beef or Grain Feed Beef?

    The taste of the fat on a 100% grass fed beef in out of this world. The more grass fed beef I eat, the more I think the grain finished has no flavor
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  • Re: Whole Hog Head Results (and Pics)

    I didn't quite get the skin perfected. I'm wondering if I cooked it too long. Some of the skin was excellent, but certain parts got too tough to eat. I figure they'll still be good to toss in a pot of greens or a stock.  On the plus side, the meat was perfect. Pulled right off the bone like a good pork butt would. 

    I really had no idea on temp. I put the probe in the cheek and it was 196 when I pulled. After going through the skin, probe went in like butter. Total cook time was about 9 hours...so maybe start checking it for doneness at 180 or so, just to see. 

    And there's a lot of fat on the head. It's delicious, but there's lots of it. Takes some work to carve it up. Good luck!
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  • Re: No Bark

    You don't need sugar to get good bark.
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