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Another weekend full of cooking...
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cccoltsicehockey
Posts: 48
Went with another full weekend of cooking on my egg. All new first each day of things to try and learned a bunch and maybe some things I need to change.
Started off friday making some baked potatoes and chiken drumbsticks. Seased it with the custom rub I got from a friend. Might have to go with less of it on the girlfriends food though cause it does have a good kick to it. Used hickory and pecan wood for this cook. Gave it just a nice faint smoke flavor to the chicken.
Saturday night it was time to try the reverse sear for the first tiem. Picked up a 1.85lb Tbone that was 1.5in thick. Started the corn on at 250 and 15min later added the steak. Got the steak to 110 degrees internal temp. I then pulled the ceramic plate from the egg so I could raised the temp of the grill up to 550 and put a nice char on the outside of it. Totally missed the cook I was going for on the steak. Was looking for medium rare and got medium with a very light amount of pink left. Thankfully the egg keeps everything so moist the steak was still good but I will have to try again to get this process down.
After my steak Saturday night I got the Egg shut and cooled off before restarting it later to start a long smoke to try my hand at a brisket. Started it up about 9pm but had issues getting the temp to stabalize as 225 until around midnight. Turned out this was a good thing as my brisket ended up cooking faster than I expected.
Friday afternoon I opened the brisket, trimmed it up, and rubbed it down and stuck it in the fridge for 24hrs.
Just short of 1lb trimmed off.
Just before midnight Saturday on she goes
And off we go
14hrs and 43min later she was done. 202 degrees in the thickest part of the flat. Tookpick easily in and out of the thick parts.
For a side item while the brisket rested before cutting I cranked the Egg up to 375. It still had some good wood chunks left so I was able to smoke come corn and baked potatoes for our sides. The smoked potatoes were much better than the ones I made Friday since I had more wood in for doing the brisket than I did when cooking the chicken. I think smoked potatoes might be my new favorite way. The skin with the smoke flavor and a light coating of salt on the outside is so good.
The thin part of the flat wasn't as moist but wasn't extremely dry either. The bark was super thick. Almost like eating crunchy beef jerky.
Had tons of left overs so we have some meals planned out for the left overs. Going to make brisket tacos one night and brisket grilled cheese another. I then cut a bunch into cube chunks and might try making some brisket chili. Also made a small container to try making some burnt ends too.
Started off friday making some baked potatoes and chiken drumbsticks. Seased it with the custom rub I got from a friend. Might have to go with less of it on the girlfriends food though cause it does have a good kick to it. Used hickory and pecan wood for this cook. Gave it just a nice faint smoke flavor to the chicken.
Saturday night it was time to try the reverse sear for the first tiem. Picked up a 1.85lb Tbone that was 1.5in thick. Started the corn on at 250 and 15min later added the steak. Got the steak to 110 degrees internal temp. I then pulled the ceramic plate from the egg so I could raised the temp of the grill up to 550 and put a nice char on the outside of it. Totally missed the cook I was going for on the steak. Was looking for medium rare and got medium with a very light amount of pink left. Thankfully the egg keeps everything so moist the steak was still good but I will have to try again to get this process down.
After my steak Saturday night I got the Egg shut and cooled off before restarting it later to start a long smoke to try my hand at a brisket. Started it up about 9pm but had issues getting the temp to stabalize as 225 until around midnight. Turned out this was a good thing as my brisket ended up cooking faster than I expected.
Friday afternoon I opened the brisket, trimmed it up, and rubbed it down and stuck it in the fridge for 24hrs.
Just short of 1lb trimmed off.
Just before midnight Saturday on she goes
And off we go
14hrs and 43min later she was done. 202 degrees in the thickest part of the flat. Tookpick easily in and out of the thick parts.
For a side item while the brisket rested before cutting I cranked the Egg up to 375. It still had some good wood chunks left so I was able to smoke come corn and baked potatoes for our sides. The smoked potatoes were much better than the ones I made Friday since I had more wood in for doing the brisket than I did when cooking the chicken. I think smoked potatoes might be my new favorite way. The skin with the smoke flavor and a light coating of salt on the outside is so good.
The thin part of the flat wasn't as moist but wasn't extremely dry either. The bark was super thick. Almost like eating crunchy beef jerky.
Had tons of left overs so we have some meals planned out for the left overs. Going to make brisket tacos one night and brisket grilled cheese another. I then cut a bunch into cube chunks and might try making some brisket chili. Also made a small container to try making some burnt ends too.
Comments
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I wish I was there. What state do you live in? $3.99 a pound is really expensive for around here. Cook looked great.Large, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium -
I believe I would put a hurtin on that!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 -
Looks like it was another weekend of happiness=======================================
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 -
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Duuuude. Very well done, my friend. Great looking grub and I’m sure a great weekend in the smoke as well.Keepin' It Weird in The ATX FBTX
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RalphieBoy said:I wish I was there. What state do you live in? $3.99 a pound is really expensive for around here. Cook looked great.
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Wow -- if I'd cooked ONE of any of those things I'd be proud of myself! Whole lotta great looking food, there -- fantastic job!
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Thanks for all the kind words. Still trying to learn everything. So much good reading and information on here. Definitely couldn't have figured it out without all the knowledge on here. Can't beat practicing something though that you get to eat.
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So first meal using the leftover brisket last night I made some brisket grilled cheese sandwiches. Nothing crazy. Just cheddar and monteray jack cheese mixed together and some shredded oven reheated brisket and a small drizzle of bbq sauce. Man were they good. The brisket reheated much better than expected as well. Put it on a foil wrapped baking sheet and then sprtized it with some apple juice losely covered with another piece of foil. Then in the over at 325 for about 20min.
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You should be banned for posting such awesomeness before breakfast !!!Greensboro North Carolina
When in doubt Accelerate.... -
johnmitchell said:You should be banned for posting such awesomeness before breakfast !!!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 -
johnmitchell said:You should be banned for posting such awesomeness before breakfast !!!
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That is a good weekend!XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
Food looks great as do the empty Wicked Weed bottles on the counter. Excellent taste in beer as well.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That grilled cheese looks awesome, thanks for the idea!
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Great looking cooks,.. thanks for sharingCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Amazing cooks!! You are well on your way to being obsessed. Welcome!LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Left over brisket dinner round two. Brisket tacos with onions, pablano pepper, jalapeno, cheddar cheese, and a drizzle of blue hog smokey mountain.
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