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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!

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

Crispix49

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  • Re: Brisket Flat Advice

    Larrymac said:
    First one tomorrow in LBGE Fat cap-- up or down Rub on night before or minutes before? Rub on both sides including fat cap? Inject? If so the night before or minutes before ? Can it be done at 275?

    You may already have her on, but I don't think it makes a difference if fact cap is up or down or its rubbed the night before or right before. I have never injected a brisket; 250-300 should be fine. I did a flat at 300 that was very good.
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  • Re: Sad day in America

    That's a fear of mine too. We are the beach for a couple weeks, and I hope the large is still there when we get back! I can keep a close eye on the mini while here. I think anyone caught for stealing a BGE should get the death penalty ;)
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  • Re: What Are You Drinking At This Moment?

    H2O...I know, lame.
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  • The Mini Working Overtime at the Beach - 3 part meal all on the mini

    I wanted to share a couple photos/ideas, not because that this cook is special or unique, but rather to show off the mini's cooking capacity & versatility.  We are spending a few weeks down on St Simons Island, and the mini came with us (actually, that's why I got the mini in the first place).  We had some friends down for the weekend; I egged our entire meal on the mini last Saturday night. 

    Started off the the meal with 2 lbs of fresh GA shrimp cooked in the wok (mini-woo set up).  The shrimp were given a little olive oil then tossed in some adobo seasoning.

    image     image

    Next phase was grilled corn on the cob - rubbed in olive oil then salt & pepper.  Grilled raised direct on woo till some kernels started to char and turn black.


    image

    The last round was the tri-tip steaks.  Had 9 small tri tip steaks that I never thought would all fit at one time, but they did.  Cooked around 600-650 raised direct on woo until they were at 125*-135* then pulled to let rest.

        image   image   image


    For what its worth, I did not have to reload any lump.  I was running the mini hot for a good 45-60 minutes and still had some lump leftover.

    Takeaways - the mini is a fuel efficient workhorse.  With some arranging, the cooking space is more than meets the eye.  Everything that comes off it tastes pretty damn good.

    Not pictured - beverage of choice was Makers and soda water.


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  • Re: Beach Vacation. MINI makes the trip

    I have the woo and pizza stone for indirect and I already packed my dizzy dust! Did you pull out dome therm? Did you basically turbo it? I was thinking a 3-4 lb BB. I got our mini in April and have used it more than the large since we got it.
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