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Centex has class
Comments
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If TFJ and Nicole ever get together on something like this, Centex and @bgebrent will both just sit in the back drinking a cold one.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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The Cen-Tex Smoker said:
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I wouldn’t worry about the pot roast, your students may have already been very familiar wkirh Schmidt’s and there is no doubt this was much better.
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Congrats on a good day. Janell workiing and you cracking jokes sounds like a good demo.
I trust you’ll crush the Meyer one... Odd twist on the SRF.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
The Cen-Tex Smoker said:Holy Crap! Class was fun. Total ass-kicker start to finish but a good day. I thought the brisket sucked which was disappointing. By far the worst SRF I've ever done. I think it was over but it had just loosened up when I pulled it. I was hawking it degree-by-degree too. Not sure where it went wrong. Didn't even look right. Tasted like Pot Roast to me too- very little smoke. Everyone said it was good but I was really disappointed in how it turned out. Janell slayed as usual. Sides were on point and overall very fun. We ran an hour over there were so many questions. We had fun and I think the people got their money's worth. I have a very nice Meyer All natural brisket that I demo'd how to trim and prep it in class that I'm doing for tomorrow (no class, just didn't want a $55 brisket to go to waste). Hopefully it turns out better but I'm just dropping that off for them to slice up when they get busy.
Overall a fun day. Was like running a very busy lunch counter service for 3 hours! came home, cleaned the house, baked a cake for #2 son's 19th bday and now off to dinner and a movie. No rest for the weary!
We may or may not have had a spy taking photos and videos
Used a looflighter for the first time today. Pretty cool!
I was at the class and CT’s SRF brisket was great. Not his best ever, but better than 99% of mine. The class loved it. His bar is just too high. He and TFJ were outstanding. I learned way more from TFJ, her knife skills and smart prep technique for BBQ sides were very cool, but CT was holding court and sharing his secrets all day. Just like he does on this forum. These two should do a cooking show. Very funny. I took some spy photos and sent them to CT to share. Great job!-----------I feel a whole lot more like I do now than I did when I got here. -
lakewade said:The Cen-Tex Smoker said:Holy Crap! Class was fun. Total ass-kicker start to finish but a good day. I thought the brisket sucked which was disappointing. By far the worst SRF I've ever done. I think it was over but it had just loosened up when I pulled it. I was hawking it degree-by-degree too. Not sure where it went wrong. Didn't even look right. Tasted like Pot Roast to me too- very little smoke. Everyone said it was good but I was really disappointed in how it turned out. Janell slayed as usual. Sides were on point and overall very fun. We ran an hour over there were so many questions. We had fun and I think the people got their money's worth. I have a very nice Meyer All natural brisket that I demo'd how to trim and prep it in class that I'm doing for tomorrow (no class, just didn't want a $55 brisket to go to waste). Hopefully it turns out better but I'm just dropping that off for them to slice up when they get busy.
Overall a fun day. Was like running a very busy lunch counter service for 3 hours! came home, cleaned the house, baked a cake for #2 son's 19th bday and now off to dinner and a movie. No rest for the weary!
We may or may not have had a spy taking photos and videos
Used a looflighter for the first time today. Pretty cool!
I was at the class and CT’s SRF brisket was great. Not his best ever, but better than 99% of mine. The class loved it. His bar is just too high. He and TFJ were outstanding. I learned way more from TFJ, her knife skills and smart prep technique for BBQ sides were very cool, but CT was holding court and sharing his secrets all day. Just like he does on this forum. These two should do a cooking show. Very funny. I took some spy photos and sent them to CT to share. Great job!
Thanks for the cider! I needed one after thatKeepin' It Weird in The ATX FBTX -
We Did another one yesterday and this was one of the best briskets I have ever done- and It was cooked on a bge! It was an SRF Black that had been in the freezer since my Costco score last July. I did add a little celery seed to the rub and I really liked it. I’ll be adding that from now on. Current rub recipe:
8 parts course black pepper
3 part Lawrys seasons Salt
3 parts Kosher Salt
2 parts Granulated garlic
2 parts celery seed.
The celery gave it a fat, dark red smoke ring and added a lot to the flavor as well.
Was nice to nail one considering I’ve had a few that I didn’t think were my best. Was also happy to see it could be done on a bge. If I could do briskets every time like this I wouldn’t have any other cookers. Still hit and miss for me with brisket done on an egg but this one was right up there with the best I’ve ever done or had.Keepin' It Weird in The ATX FBTX -
@The Cen-Tex Smoker Follow the same BGE cook routine regarding temperature, wrap (or not) and FTC for this one? And I can't remember-you a cap up or down person?
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
250, wrapped when it was done (bark looked good throughout so I didn’t wrap). Post oak chunks mixed in, 3 hour FTC wrapped in paper. Was 140 when I sliced into it. I did light the fire at 8 and threw it on at 1 am. Was done at 11:30Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:We Did another one yesterday and this was one of the best briskets I have ever done- and It was cooked on a bge! It was an SRF Black
For whatever reason, I’m more consistent with brisket on one of the big units. But to date, my crown jewel was cooked on the BGE.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Didn't read all the comments so forgive me if it's been asked & answered. Salad sounds intriguing. DetailsLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Lucky group there! Thanks for the rub ratio! I’ve always been afraid to go that heavy on the pepper. I’ll have to go for broke next time.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:Lucky group there! Thanks for the rub ratio! I’ve always been afraid to go that heavy on the pepper. I’ll have to go for broke next time.Keepin' It Weird in The ATX FBTX
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Man, those poor students. Imagine just learning about cooking and smoking on the egg and tasting that....then going home and trying to reproduce it.
Might as well teach them about sex with a porn star then send them to Alaska to find a mate
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MNEggerandStuff said:
Man, those poor students. Imagine just learning about cooking and smoking on the egg and tasting that....then going home and trying to reproduce it.
Might as well teach them about sex with a porn star then send them to Alaska to find a mate
Keepin' It Weird in The ATX FBTX -
Nice work!!
Title is a nice riff of the ole “Fat Albert” line. “Your like a teacher in the summertime, NO CLASS” 😂 -
NPHuskerFL said:Didn't read all the comments so forgive me if it's been asked & answered. Salad sounds intriguing. Details
Red Zinger tea, sugar, lime, mint, poured over cubed watermelon. Drain before serving. I’ll post the details ASAP.Keepin' It Weird in The ATX FBTX -
Wait...so no actual hibiscus?🌺hmmm maybe as a garnish🤔
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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