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
My taco thread

Legume
Posts: 15,578
Guess what I’m making?
5 1/2 lbs of chuck roast that’s about 3” thick + coffee rub + homemade-ish adobo.








Now I wait some more. This is for a party tomorrow. More pics to come.
5 1/2 lbs of chuck roast that’s about 3” thick + coffee rub + homemade-ish adobo.








Now I wait some more. This is for a party tomorrow. More pics to come.
Comments
-
I’ll be home from Florida on Thursday. What time?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
-
Nice. I have a parking lot chuckie looking for a home. I like tacos.Keepin' It Weird in The ATX FBTX
-
I swear there is nothing that smells beefier when cooking than a chuck roast.
-
-
-
One of my favorite cooks....did a 6#, gone in 24 hours.
This cook from your post is perfect, expected nothing less...."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
A lot of goodness happening there.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Update - temp went up pretty quick and it gave up a ton of “water.” Yup, that’s what we’re calling it until it congeals and it betrays me.
Temped at 205, but not really pully. Pulled off the water and reserved in case I need to add some back when I pull it. Flipped and recovered with the rest of the adobo. Resting, covered in the kitchen while the peppers and onions cook down more. Will put the meat on again later after it’s cooled a little so I can cook it more without running the IT up too much. Egg is sitting at 350 and not much chance of lowering with the crack in the base.
Dirty as hell from doing the yard. Time for the big bathtub and a beer. Cheers.
-
Last pic appears to be a hairy butt
Awesome cookVisalia, Ca @lkapigian -
-
Those are going to be some damn good tacos.Large and Small BGECentral, IL
-
Dozen roasted ears destined for street corn salad. -
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
For a guy named @Legume, you sure cook a lot of meat.
-
Nice! I think I’d be tired of life before I’d be tired of tacos.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
-
Nice - how did it finish? Also curious about the CRACK in your base . Pics? I got a crack in my base ttoo and debating it I cook on it and risk all of Humpty Dumpty crashing down.
edit: I can’t stop looking at that beaver leg butt pool pictureColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Gawjus.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
NDG said:Nice - how did it finish? Also curious about the CRACK in your base . Pics? I got a crack in my base ttoo and debating it I cook on it and risk all of Humpty Dumpty crashing down.
edit: I can’t stop looking at that beaver leg butt pool picture
The crack runs down from the vent across the bottom of the base. It’s been there for a couple of years maybe. Egg is in a nest, so it’s not going anywhere. I can hold low temps for a few hours and then they start to drift up and usually settle near 350. I think it’s just expansion doing this. I have a new base, just haven’t done the switch yet.
-
Just show us the damn tacos already.Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:Just show us the damn tacos already.
-
Legume said:The Cen-Tex Smoker said:Just show us the damn tacos already.Keepin' It Weird in The ATX FBTX
-
What a shjtshow. Super tough and couldn’t get it to pull. 25 minutes in the instant pot and it finally loosened up. Cow drives the cook comes to mind.
Just about late to the party. Pulled pic later, had to run out of the house.
-
Well it looks badass. Im sure it will be.Keepin' It Weird in The ATX FBTX
-
Is this where you got your koozie?
Keepin' It Weird in The ATX FBTX -
No, Buccees, but I need to know where that liquor store is
-
Legume said:No, Buccees, but I need to know where that liquor store isKeepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:Legume said:No, Buccees, but I need to know where that liquor store is"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
JohnInCarolina said:The Cen-Tex Smoker said:Legume said:No, Buccees, but I need to know where that liquor store isKeepin' It Weird in The ATX FBTX
-
Colorado just got another 2 ft of snow above 7K (Estes Park and higher)."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum