Bobby Flay Cooks A Brisket on the Egg

Spring Chicken · July 2011

I'm sure many of you saw Bobby Flay's new show yesterday where he cooked a large brisket @ 225° for only 8 hours (four out and four in foil) to an internal temperature of 185°. It looked great afterward but he sure doesn't want to call the Egg a "Big Green Egg" does he?

And the way he dropped the dome lid is going to crack it one of these days when the gasket gets broke in.

If he's the pro here, I've got lots to learn on the Egg.

Spring "There's A Reason Why I'm Not On TV" Chicken
Spring Texas USA

Rusty Rooster · July 2011

Maybe you need to pay him a visit and teach him a few things.

:woohoo:

psalzer · July 2011

And if I saw correctly he was using briquets !

EGGARY · July 2011

The way he closes/slams the Dome on the EGG is like slapping your wife's face. You just don't do it. We all know better.

AZRP · July 2011

I saw him drop that lid and was sure he was going to break it. -RP

Bobby-Q · July 2011

Bobby Flay is an idiot when it comes to everything BBQ. He's also a hypocrite because he railed on a contestant last night in that silly Next Food Network Loser contest for cooking brisket in 2 hours. He said "So it's only 13 hours underdone?!" I was really hoping they would bring Myron Mixon in from the wings right then and have him say it was a throwdown on brisket and Bobby had 4 hours to cook...go!

thirdeye · July 2011

Leroy, to him that is low-n-slow..... I saw him cook one several years ago in 4 hours. Heheheee. Hehee.

AZRP · July 2011

Looked like lump to me, and very large pieces. -RP

SoCalWJS · July 2011

He definitely didn't use the "Egg" word. Even my wife screamed when he slammed the lid down one time.

Results looked pretty good though.

Rusty Rooster · July 2011

Now THAT would be a show to see!!

leeflash · July 2011

Spring,maybe you need to challenge him to a throwdown.

Jeffersonian · July 2011

Mixon has forgotten more about cooking a brisket that that Brooklyn bozo will ever know.

jaydub58 · July 2011

I also had to wonder why he was so strong on soaking the wood chips "up to 24 hours"?
Does he know anything about cooking outside of a kitchen?

:unsure: :unsure:

Jeffersonian · July 2011

He read it in a Steve Raichlen book. :laugh:

Bobby Flay Cooks A Brisket on the Egg

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