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Smoke and Spice is the first thing I thought of when I saw this thread
I didn't remember seeing leaving the wrapped shoulder overnight and then shredding the next day. I will double check
However, when I've smoked shoulder in the recent past, I've learned that wrapping in foil, pouring on some drippings (which have melted fat and some sweet beer mixed in) and letting sit for a few hours (no more than 5, has yielded easy to shred, tender meat AND it would stay hot (temp wise) for this time too
anzyegg said:Thanks Westernbbq, I'll take a look because steak is loved by the fam.... Farbuck, I also have tasted cedar plank salmon in the egg from a co-worker... It was fantastic. Once I get the hang of cooking on the egg I hope to try some...
you're welcome. Searing a steak was my original goal when I got my first BGE (XL) about two years ago. when I discovered you could smoke for a long time, bake on BGEs, roast larger tasty items like chickens and turkeys, I was astounded. there simply is nothing like the Big Green Egg. Steaks are pretty easy to make and the BGE is very forgiving. keep in mind that they cook a little faster on the BGE than other grills you're used to and definitely use the poke with your finger test using your thumb touching each of your fingers to determine doneness. The more firm the meat is, the more cooked it is.
Last nite, I made new yorks and filet mignons for the family. kids ate the steak up like it was ice cream. cast iron grate searing over oak lump charcoal was incredible
I also made twice 'egged' potatoes (recipe came from BGE website) and I don't know what it is about making them on the egg but they taste super rich and remind me of eating a piece of red meat. incredible
I had same problem when I started almost two years ago....
but one year ago I got the guru and temp stabilization issues solved. the whole setup is about $250-$325 but if you can, do it. I know this doesn't help you today but the guru has been an incredible addition to my bbq equipment collection
USE AN INTERNAL PROBE MEAT THERMOMETER. Go by the BGE recommended breast meat temp of 160 F, thigh temp of 170 F. Get the egg to 350 F and cook for 12-15 mins per lb. -in my experience 15 mins per lb has been a bit on the high side. Also, make sure that the bird is completely thawed. Everyone says brine, I never do and my birds turn out perfect using time and temp guide for indirect cooking. Stuff the cavity with grapefruits, lemons, lettuce or oranges- cut them up. Put a little butter between the skin and the meat wherever you can and make sure the bird is dry when you put on the grill and put a little olive oil on it once you have it on the grill. Have a drip pan with a little water, an onion, celery, one garlic clove minced up and a shallot chopped up and a little white wine for gravy if you want. Ridiculously good!
Check with a probe thermometer after about four hours of cooking. that's a BIG bird!
if you can, use a digital meat probe thermometer that you leave in the thigh so that you don't have to keep lifting the lid up- you just go outside and glance at the temp display.
lastly, if you do use a handheld meat temp unit that doesn't get left in be sure to WASH it with HOT soapy water after EVERY time you use it. when it touches undercooked meat and gets left out, bad things happen. I know of someone who didn't follow this advice when he made chicken and let's just say that the consequences weren't pretty.