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Greetings.

ekuapa
ekuapa Posts: 128
edited December 2014 in EggHead Forum

Hi,

This is my first post on this forum and a new BGE-L owner which my wife gave me for birthday. And I actually use the egg on my birthday. Since I’m from the north part of Mexico; grilling beef is a big part of our diet (not too much veggies, but I don’t mind); I feast my guest with Arrachera style, which is similar to “Skirt” or “Flap” and that’s what original fajitas are made of.

Anyways, was nervous to be my first shot on the egg, and especially because I always cooked in a different way. But not to be surprised, it turned very good, it was long time since my fajitas tasted that good and were that juicy.

Im planning on doing a pork butt or some ribs to parents coming over on Christmas, since Memphis is big for BBQ Ribs, I would appreciate some help on that.

Notes and tips I would appreciate as well. I still don’t know how to control very well the temperature. For a Low and Slow is recommendable a BBQGuru, but not planning on spending $200+ on something I will use rarely. How much attention does the egg needs for long cookouts?


Saludos!

Southaven, MS.
BGE L
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Comments

  • fence0407
    fence0407 Posts: 2,244
    edited December 2014
    Bienvenidos! If you can control the egg to stay between 300 and 350 degrees you are good to do a pork butt and ribs. I'd get comfortable with the egg first before dropping $200. A guy named @Mickey is a big fan of "Turbo" cooks...

    EDIT - I also just noticed where you posted this "Forum Feedback". You might get more responses if you post it to the "EggHead Forum".
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • nolaegghead
    nolaegghead Posts: 42,109
    It's very easy to control the temp.  I never use my BBQ Guru anymore.  Welcome to the forum, I think we can learn a lot from each other.
    ______________________________________________
    I love lamp..
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Welcome to the forum. I'd say the biggest thing is get the temp stable before you put the meat on. Get it close to where you plan to cook and leave it alone. Don't chase temperature because it varies 20 degrees, you'll never get to relax. That was my mistake on my first low and slow.
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  • ekuapa
    ekuapa Posts: 128
    fence0407 said:
    Bienvenidos! If you can control the egg to stay between 300 and 350 degrees you are good to do a pork butt and ribs. I'd get comfortable with the egg first before dropping $200. A guy named @Mickey is a big fan of "Turbo" cooks...

    EDIT - I also just noticed where you posted this "Forum Feedback". You might get more responses if you post it to the "EggHead Forum".
    Thanks, just moved it.
    Southaven, MS.
    BGE L
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  • Canugghead
    Canugghead Posts: 13,734
    Welcome!  There's a long time egger, named Beli, on the other forum.  He's in Monterrey, great guy! 
    canuckland
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  • ekuapa
    ekuapa Posts: 128
    Canugghead said:
    Welcome!  There's a long time egger, named Beli, on the other forum.  He's in Monterrey, great guy! 
    Used to be about 1:45 - 2 hours from Monterrey. 
    Southaven, MS.
    BGE L
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  • Mickey
    Mickey Posts: 19,768
    Please join us March 14th in Salado TX for the Salado EggFest. You will learn more in a few hours than you can learn on your own in a year. That and toe very nice pre and post parties you and your family will like. The cost is free and we give away two new Mini Max. Beli was mentioned above and he and family always makes it. Welcome
    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. 

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  • Mickey
    Mickey Posts: 19,768
    If interested in Turbo: TURBO BUTTS · Hot'n fast, 350 for 5 hours to internal to 200. Falls apart and oh so good! Have fun! · Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein ) . Note: The butt box is not required unless holding for dinner. I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, then rub once more. Ps: I do not foil. Also good with the coffee rub.
    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. 

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  • Mickey
    Mickey Posts: 19,768
    For ribs I suggest: Baby Back Turbo Ribs (No flip) 350 indirect for 1hr 40 min. Before cooking: Pull membrane , rub, mustard, rub. Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
    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. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    @ekuapa‌, welcome to the Eggdiction. I did Arrachera a few months back that my in-laws brought over for me to cook on my XL. It was flap meat and came very well. I want get some myself and do it again, it was awesome and my in-laws loved it too. Here is the thread to it. http://eggheadforum.com/discussion/1172636/arrachera-marinada-for-dinner-anyone-ever-heard-of-it#latest @Mickey‌ is the king of the Turbo method and I like doing my pork buts that way. They come out very tasty. I start out by cooking at 300 to 350 with the pork butts. A 9 pound pork butt can be done in 5-6 hours. Spare ribs I have done in a little over 3 hours at 250-275 and 4-4.5 hours for baby back rubs. I just rub in some yellow mustard and put some rub on the ribs. One thing I learned to help tenderize the ribs is to poke the meat between the bones with a fork will help. Do this after pulling the membrain. On pork butts I like to inject with apple juice and a good rub into the fat layers. I then rub with yellow mustard and rub of choice. I cook both pork butt and ribs indirect. Good luck and we are hear to help.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • itsmce
    itsmce Posts: 410

    Welcome!  I am a fan of the Turbo method too.  Give it a try.

    Large (sometimes wish it were an XL) in KS
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