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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Divisional Playoff Throwdown SHOWOFF and VOTING Thread
Options
thetrim
Posts: 11,366
Post your cook here and vote here as well. The post with the most votes (aka likes) wins a care package of my choosing!
Just as a reminder, the rules are as follows:
1. The meal has
to have some sort of tie in (no matter how light or how vague) to one of
the eight teams remaining and playing next week. Feel free to justify
and/or explain in your post.
2. The main part of the meal is cooked on an Egg or kamado grill. The whole cook doesn't have to be done on a kamado.
3. Democrat voting rules. No limit on how often you can vote. You can "like" multiple entries.
4. Entry with the most "likes" wins.
5. Voting ends at noon on Friday Jan 18th.
6. Winner gets a gift box from me shortly after the voting ends.
7. Above all, have fun, and embrace the spirit of this community event.
I will be sitting this one out, but I will be enjoying the entries!
Cheers
TRIM
OUT
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
Comments
-
I will also add that I will cut off voting at midnight on Thursday/Friday Jan 17/18
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Hex folks. Due to lack of participation, I’m 86ing this one.
Look forward to a Super Bowl throwdown.
That should get more traction.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I knew I should’ve posted a cook on this. I would have won by forfeit.
-
everyone thinks we suck and we cant win a game
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I couldn’t think of a tie in to a team.
-
Legume said:I couldn’t think of a tie in to a team."I've made a note never to piss you two off." - Stike
-
Sorry this one didn’t pan out. I ate leftovers most of the weekend.
-
DoubleEgger said:Sorry this one didn’t pan out. I ate leftovers most of the weekend._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
JohnInCarolina said:Legume said:I couldn’t think of a tie in to a team.
-
JohnInCarolina said:Legume said:I couldn’t think of a tie in to a team.Large and Small BGECentral, IL
-
Got to give people time. Don’t give up so easy. The game was yesterday and cooked up some KC Style ribs. Sweet and sticky.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Dallas Cowboys beef rib tacos - fatty and soft, a little crusty and overrated. Good but not good enough.
Scored the ribs a little to get more of the paste all up in there. Sous Vide 24 hours at 155, followed by ice bath and then smoked raised direct to try to render out more fat. This left them a bit charry on the outside like you get on a brisket when you don’t trim much of the fat. These were actually really good, but I ended up cleaning the meat quite a bit to cut down on the larger chunks of fat that didn’t render and some of the greasy bark.
I reduced some of the SV liquid, added a little hatch pepper relish and some vinegar to help cut the fat a bit which helped provide some balance to the richness.
Wife with the homemade tortillas.
Tacos, like the Cowboys, are gone.
-
Bump.
I did a combination of brisket burnt ends (in a combined KC - New England style, as detailed below) and brisket Mac and cheese. Because what could possibly be more Patriotic than brisket mac and cheese, my friends? The answer is, apparently, nothing.
I smoked the brisket on Saturday. Prime packer out of Costco:
The brisket was split into two. The flat was pulled much like you would do with pulled pork. Unconventional, I know, but that’s just the way I roll. The point was cubed up to make brisket burnt ends. This all went down late Saturday night in anticipation of what was to be an epic Sunday meal.
The burnt ends were the appetizers for dinner. Rather than the usual approach of butter, sugar, and bbq sauce, I swapped in Worcestershire sauce (Worcester being in MA) for the NE tie in. I melted butter and honey with the sauce to cover the cubed point, along with some Rosemary sprigs:
These were pretty awesome. Compared to the usual burnt ends, these had a ton of beefy flavor to them, probably from the Worcestershire. The honey helped them carmelize very nicely as well:
As I wrote above, these were just the appetizers. The main dish was a brisket mac and cheese casserole that had... seven layers. This was a riff off a recipe I’d seen on Man Fire Food. Is there a better show than that? No there is not.
First layer was a penne in a cheesy bechamel sauce:
The bechamel cheese sauce was spiced up with this hot sauce that has truffle oil blended in:
Find this, buy this. It’s unreal. The second layer was a three cheese blend - swiss, monterey jack, and white cheddar:
Then came the pulled brisket for the third layer, which was lightly sauced with a mix of Franklin’s bbq sauce and Bone Sucking sauce:
Then came a fourth layer of blue cheese, because... why not?
Then another coating of penne with the bechamel sauce:
And a sixth layer of the three cheese blend:
Then I brushed on a mix of truffle oil and dark sesame oil:
Finally the last and seventh layer, a mix of blue cheese and panko bread crumbs:
This was smoked in the BGE at 350 degrees for 45 minutes, then finished under the broiler in the oven to crisp up the top:
Plated and served with broccolini and a zucchini/summer squash salad:
The brisket mac and cheese is ridiculous. I will definitely be making this again. The truffle really comes through. You’d think it would be way too rich but the flavors all come together incredibly well. It might need to be a thread all by itself.
"I've made a note never to piss you two off." - Stike -
thetrim said:Post your cook here and vote here as well. The post with the most votes (aka likes) wins a care package of my choosing!Just as a reminder, the rules are as follows:1. The meal has to have some sort of tie in (no matter how light or how vague) to one of the eight teams remaining and playing next week. Feel free to justify and/or explain in your post.2. The main part of the meal is cooked on an Egg or kamado grill. The whole cook doesn't have to be done on a kamado.3. Democrat voting rules. No limit on how often you can vote. You can "like" multiple entries.4. Entry with the most "likes" wins.5. Voting ends at noon on Friday Jan 18th.
-
”Divisional”
-
thetrim said:I will also add that I will cut off voting at midnight on Thursday/Friday Jan 17/18
-
thetrim said:Hex folks. Due to lack of participation, I’m 86ing this one.
Look forward to a Super Bowl throwdown.
That should get more traction.
-
Sounds like a sore loser to me."I've made a note never to piss you two off." - Stike
-
Looks good though, John.
What temp did you take the brisket to in order to pull it? -
Legume said:Looks good though, John.
What temp did you take the brisket to in order to pull it?"I've made a note never to piss you two off." - Stike -
@JohnInCarolina, SWMBO got me two bottles of that truffle sauce for Christmas. That stuff is really good!Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
frazzdaddy said:@JohnInCarolina, SWMBO got me two bottles of that truffle sauce for Christmas. That stuff is really good!"I've made a note never to piss you two off." - Stike
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum