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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

westernbbq ·

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westernbbq
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  • Re: Woo2 or Tiered Rack??

    Kiter-


    I would never have believed it until I saw it.  a buddy told me four shoulders in a LG was easy with the spider, stone, adj rig and rig extender setup with minimal advance planning. plus, the LG BGE uses much less fuel than XL


    I got the same setup for the XL-(see attached pic) but no rig extender for XL exists so I have two levels in the XL with the spider, stone, adj rig and two oval racks- I recently did two levels of 17 lb each  whole packer briskets and the results were better than I thought they'd be and I had high expectations.  I think four shoulders on each level (yes, they'd be jammed in there) would work because the basement level can be lowered an inch or so and if you pinch aluminum catch pans so theye squeeze down a little but would work- but I 've not had a need to do 8 shoulders yet. I probably will at some point though this football season!


    It just cannot be emphasized enough how convenient and easy it is to set the BGE up with fuel, a guru and the meat and then you can leave it alone overnight.  you're not babysitting the food and fire and sucking in soot all night on a long time cook so you can actually enjoy the food when it's done.  I previously had  a pitts and spits 24x36 smoker which is an awesome cooker bit got rid of it a few months after I got the XL BGE because I simply didn't use it anymore.



  • Whole Briskets (2) on Adj Rig Setup

    The results of a 15 hour cook (12 lbs each @235) and no foil wrap were nothing short of spectacular.  The adj rig setup knocks out two full briskets quite easily.  The BBQ Guru helped maintain the even temperature and these slabs were made for a Labor Day party at a friend's house and well, all of the meat got eaten like a fresh kill of an impala on the savannah.

     

    I did put some sweet beer in the drip pan.  dry rub was salt and pepper.  mighty tasty

  • Re: Rumor Has It... (Mini Max)

     Does it come with a free shirt and fire wires?
    Only if you buy it from our resident Clive Clavin.
    Cliff Clavin?
    image

     Does it come with a free shirt and fire wires?
    Only if you buy it from our resident Clive Clavin.
    Cliff Clavin?
    image

    So, Cliffie, who do you think will win the next election?"  CC: "You guys have it all wrong, see, if you go back through history, and take the numeric value of each letter in each president's last name, you'll find that it's equally divisible in the year in which they were first elected. By my calculations, our next president has to be named, Yellnick McGwawa." 

     

    Best Cliff Clavenism EVER!

  • Re: The Renouned Mr. Brown

    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

  • Re: Ever cooked a STEAK so delicous...

    The best steak I ever cooked was NY strips on BGE using cast iron grid and cowboy charcoal. Also threw a couple of handfuls of cherry chips (unsoaked) on fire right before the meat went on. Incredible flavor- med rare with perfect char crust. Absolutely best I ever made