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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoke It Like a Pro

FaceDance
FaceDance Posts: 293
in EggHead Forum
Got this as a gift from the boss... Can't wait to dive in.  Anyone else have it and use it?

South Florida - Large BGE (DOB:  12/07/2013)
· Share on FacebookShare on Twitter

Comments

  • Eggaroo
    Eggaroo Posts: 417
    edited December 2015
    Good catch @The Cen-Tex Smoker. That brisket must be stiff as a board!
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
    · Share on FacebookShare on Twitter
  • akoentjoro
    akoentjoro Posts: 2
    yes, i have thoroughly read the whole book and tried some of the recipes for the pulled  pork and the spare ribs.  I personally don't like his pork rubs, I think it's a little too sweet and lacks salt in my opinion especially if you're doing pork butt.  But the rubs goes well with the spare ribs. 
    · Share on FacebookShare on Twitter
  • NavyMatty
    NavyMatty Posts: 26
    On Christmas Day this year, I'll have had my XLBGE for exactly one year...  I've been deployed or away from home about 3/4 of the year, so not too many cooks...  But in my few cooks, I love this book as a great tool for setting up the egg, maintaining temps (with some go-to daisy wheel settings), and methods for cooking different meats...  I'd recommend it to anyone!
    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287

    I have it.  It was very useful in the early days just in terms of operating the Egg, and some good recipes in there, too. Rick's Sinful marinade, for example is great on brisket.

    And there is some kind of metal rod being used along with the tongs in the picture.

    Toronto ON
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,527
    NavyMatty said:
    On Christmas Day this year, I'll have had my XLBGE for exactly one year...  I've been deployed or away from home about 3/4 of the year
    Thank you for your service!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:
    I dunno but I want a pair of those super strong tongs for Christmas! 

    And I think that brisket might be underdone-looks a little firm  ;) 

    Ah, photoshop.
    Man, that is the first thing I saw.  Lmao...people really don't use logic these days.  
    Just a hack that makes some $hitty BBQ....
    · Share on FacebookShare on Twitter
  • jabam
    jabam Posts: 1,829
    WeberWho? said:
    NavyMatty said:
    On Christmas Day this year, I'll have had my XLBGE for exactly one year...  I've been deployed or away from home about 3/4 of the year
    Thank you for your service!
    +1 on what @WeberWho? said, you are appreciated more than you know!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974

    I have it, read it, liked it.  But now that the cover picture is debunked I'm feeling like it's all been a lie.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287
    blind99 said:

    I have it, read it, liked it.  But now that the cover picture is debunked I'm feeling like it's all been a lie.


    There is a metal rod propping it up. Doesn't mean it's ready, of course.  He could be about to foil it up. Keep the faith
    Toronto ON
    · Share on FacebookShare on Twitter
  • Ragtop99
    Ragtop99 Posts: 1,570
    Metal rod = temperature probe?
    Cooking on an XL and Medium in Bethesda, MD.
    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287

    Anything is possible but it looks thicker than any probe I have seen, especially given it is behind the meat, but also doesn't appear to be going into the side but the angle rather what you would expect if it was propping it up.

    But honestly, I truly don't think it matters!

    Toronto ON
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    The Cen-Tex Smoker said:
    I dunno but I want a pair of those super strong tongs for Christmas! 

    And I think that brisket might be underdone-looks a little firm  ;) 

    Ah, photoshop.
    It's airbrushed styrofoam. 
    · Share on FacebookShare on Twitter
  • Hotch
    Hotch Posts: 3,564
    The Cen-Tex Smoker said:
    I dunno but I want a pair of those super strong tongs for Christmas! 

    And I think that brisket might be underdone-looks a little firm  ;) 

    Ah, photoshop.

    FYI, I picked up 2 pair of them at AceMart in Dallas.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    · Share on FacebookShare on Twitter

Categories