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Eggucator

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Eggucator
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  • Chuckies 2 ways - Pics

    EggucatorEggucator
    My brother flew in to Indy for the NCAA lacrosse championships and stopped by for dinner.  I got two 2.5 lb chuck roasts and made one in hot italian beef style(pepperchini and a sierra nevada) and the other I did Wolfe Pit Pepper Stout Beef Style. The Hot Italian style was the major favorite but both were amazing. 

    Here we are enjoying a bath in salt and pepper for the pepper stout beef and a bath of montreal steak for Pepper Ale Beef.
    image

    I cooked both to an internal temp of of 165 with about 2 hours of hickory smoke.  I then added the salt and pepper to a Guinness, green peppers, 4 cloves garlic, 1 jalapeno, and half a large onion.  I added the Montreal to a half a jar of pepperchinis and juice and a sierra nevada.  
    image

    Here are the beauties sitting in the new homes for the next couples hours!!!
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    I then covered with foil and stacked in the egg! 
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    Here is the finished product.  Family liked the Pepper Stout Beef....LOVED the PEPPER ALE BEEF!!!  If you like Hot Italian Beef, you have to try this...so good. 
    image
    hapsterCharlie tunaScottborasjr
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  • Plate Setter Lifter

    EggucatorEggucator
    It is #4.  The handle is maple.  
    SaturdayFatterday
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  • Plate Setter Lifter

    EggucatorEggucator
    I built my own from rebar for ~$4.  Works like a dream.  Styled it up with a handle and everything.  I give them away as presents to my "egg" enhanced friends.  


    image
    SaturdayFatterday
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  • half Strick Method brisket... amazed myself(pics)

    EggucatorEggucator
    I set out this morning ready to freeze the 4.5 lb flat I got the day before because of rain.  Knowing @henapple might give me hell:) I decided to go ahead and do the @travisstrick method and used a Sierra Nevada, onion, and marinade.  
    image

    After 3 hours(IT 170), I check on the brisket and it had swelled up and looked funny in the liquid so I decided to just take it out and let it go "old school" the rest of the way.  I was afraid of what might happen but HOLY COW, it turned out to be the best brisket I have made to date!!!! 

    Here is a shot of the first cut(usually the small corner that is like jerky)
    image

    Here is a shot of the whole thing sliced up and ready to be eaten.  VERY MOIST, GREAT TASTE!
    image


    And here are the leftovers which were sliced and diced for chili later this week.
    image
    Greeno55daffy1909
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  • freezing brisket help

    EggucatorEggucator
    Thanks guys.  I decided to "man up" and grill in the rain! Got the deck umbrella out and its been on for an hour at 250. 
    The Cen-Tex Smokerhenapple
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