Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

BBQ w/ Franklin - The Payoff (new video)

cazzycazzy Posts: 8,779
Much better episode than "the Cook" as we at least got to see him wrap with butcher paper. He definitely is all feel with his approach and as already known, he doesn't separate the point from the flat. Cutting the point in half clearly showed the grain so that makes sense too. I think I'm going to try one "by feel" and see how bad I screw it up. Lol
Just a hack that makes some $hitty BBQ....


  • this one is way better. I do them by feel all the time. use the force cazzy. I do prefer to separate the point and flat but traditinally the central texas way is to not separate
    Keeping it Weird in the ATX
  • lousubcaplousubcap Posts: 9,419
    @cazzy-thanks for the steer-don't know how refined my "feel" is but as you know the finish-line is defined by feel and I have marginal success hitting it right.  But dealing with flats just makes it more of a challenge.  I'm hungry!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
Sign In or Register to comment.
Click here for Forum Use Guidelines.