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

Followed by 1 person
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

LDR

About

Username
LDR
Joined
Visits
1,019
Last Active
Roles
Member
Points
11
Posts
187
  • Re: I Heard WGC Was Shut Down By The EPA

    Mickey said:
    As long as they stay out of Arkansas I will be ok.

    We know how to deal with revenuers here in the hills.  

    I'm from Arkansas and there are places ya just don't go!  Squeal!

    ·
  • Re: Hi, my name is cazzy, and I'm an addict.

    You definitely do have a problem - a few of those jars seem to be getting a bit low.  Better work on that.
    ·
  • Re: Finally did a brisket

    Thanks all - I'm happier with it today as I have it for lunch.  I just realized I'm cutting through the slices with a flimsy cheap plastic fork.

     

    ·
  • Re: Food saver?

    I just picked up the V3820 at Sam's.  It seems pretty solid and can do big bags as well.  It's bigger than I thought it would be.  Whatever you get, make sure it's got the accessory ability (maybe they all do).  There's an accessory ($10) that's a jar sealer and lets you pull a seal on mason jars.

     

    ·
  • Finally did a brisket

    All my cooks had been fairly short before this attempt.  I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic.  I used Ozark Oak mixed with four good sized hickory chunks on an LBGE.  Platesetter was legs up and had a drip pan with some apple juice.

    Time and grate/meat temps were
    8:15     255   61 (start)
    9:15     264 133
    10:15   259 156
    11:15   270 163
    12:15   268 171
    1:15     262 172
    2:15     257 178
    3:15     261 194
    4:30     270 203
    pulled to FTC at 4:30 and sliced at 5:45

    It came out alright, and pretty moist, but seemed a bit salty.  However, it disappeared quickly.  I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.

    I also got a chance to use my new FoodSaver v3820.  It worked very well.

    ·