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Two briskets.. One LBGE...
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MaskedMarvel
Posts: 3,147
Greetings friends,
the furlough/economic COVIDing I got has me squeezing blood from a stone.. so I’ve been giving BGE BBQ away, for a “donation.” It’s gone over REALLY well. I really gotta hand it to me.
however - everything has been pulled pork so far.
the furlough/economic COVIDing I got has me squeezing blood from a stone.. so I’ve been giving BGE BBQ away, for a “donation.” It’s gone over REALLY well. I really gotta hand it to me.
however - everything has been pulled pork so far.
I was born in San Antonio. I gotta show these North Carolinians what’s up.
You can’t get real Texas brisket here. Same way you can’t get real Tex Mex. or Cajun food.
So - give the people something they THINK they know, and watch the fireworks.
Usual situation for my brisket —
rockwood
mesquite and hickory smoking wood
225* grate
prime packer trimmed
rub - equal parts garlic salt and coarse ground BP
there is beer in the water pan
Shooting for a noon eastern sell out. We’re “stay at home” in my county, and the rest of the state will go there Monday night. I’ve been smoking and running food all week. Going to try to keep it going, but not sure what the nuance to the law will be.
rockwood
mesquite and hickory smoking wood
225* grate
prime packer trimmed
rub - equal parts garlic salt and coarse ground BP
there is beer in the water pan
Shooting for a noon eastern sell out. We’re “stay at home” in my county, and the rest of the state will go there Monday night. I’ve been smoking and running food all week. Going to try to keep it going, but not sure what the nuance to the law will be.
Anyway - I will FTC for at least an hour. The top
brisket is going whole and unsliced to a good person who ordered it. The bottom will be sliced and portioned to those who signed up.
brisket is going whole and unsliced to a good person who ordered it. The bottom will be sliced and portioned to those who signed up.
I also made my “Texas Ranch” sauce. It’s an old Fire and smoke book recipe that turns into a “whatever I have in the fridge” sauce. Really nailed it this time.
So! I’ll post some pics when the hunks come off. Until then, stay at home. And I’ll share a toast to you. Cheers. Be safe, my friends!
8-Damien
8-Damien
Large BGE and Medium BGE
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
Comments
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Some pics before and some at the end. Why not, lol
also - a pic of my thermo. That thing NEVER worked correctly. It finally gave up on this cook, as you can see.
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Crap I forgot the pic of the sauce..
Tequila tonight, y’all...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
MaskedMarvel said:Some pics before and some at the end. Why not, lol
also - a pic of my thermo. That thing NEVER worked correctly. It finally gave up on this cook, as you can see.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:MaskedMarvel said:Some pics before and some at the end. Why not, lol
also - a pic of my thermo. That thing NEVER worked correctly. It finally gave up on this cook, as you can see.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Looks great! I bet you sold out quickly!Canton, GA
LBGE, Joe Jr., 28” Blackstone -
i was able to fix almost all of my grill thermometers. Take it off clean the post lightly with still wool and soap. then calibrate it. stick it in boiling water with in my case 211 degrees in ohio. turn bolt to adjust dial it in. then check it in ice. compare to another thermometer. works well
Columbus, Ohio -
Prime brisket for $3.29lb? I can’t get Select for that. Heck I can’t find Prime at all and Choice is very rare.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Sold out. Pretty tired after this week.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
nice looking cook!
Plz tell us more about your, “Texas Ranch” sauce.aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Glad this is working out for you. Be well, brother.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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loco_engr said:nice looking cook!
Plz tell us more about your, “Texas Ranch” sauce.
mustard
Worcestershire sauce
Comino
chili powder
onions
garlic
dark karo
Black coffee
jalapeños - fresh and pickled
serranos
lemon juice
apple cider vin
sautee the obvious stuff until onions are clear
add everything else
cook for 45 minutes
blend smooth
this is an old “smoke and spice” recipe. It turns into whatever you have in the cabinet works best. They recommend molasses instead of the Karo. I can’t stand molasses.
Il will post amount in a bit.. you get the general idea.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Wow, super nice effort. Enjoyed looking at the double rack set-up. Did you notice any different cook rate between the top and bottom brisket?
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EagleIII said:Wow, super nice effort. Enjoyed looking at the double rack set-up. Did you notice any different cook rate between the top and bottom brisket?
the top brisket cooked a LOT slower than the bottom. I’m chalking it up as two different pieces of meat— every brisket has its own personality and is different
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Forgot you can’t edit after one hour...
Texas Ranch (dbl batch)
Catsup - 2 cups
ketchup - 2 cups
mustard - 2 tablespoons
Worcestershire sauce - 1 1/2 cups
Comino - 2 tablespoons
chili powder - 1 1/12 cups
onions - 2 large chopped
garlic - 8 cloves fresh minced
dark karo - 2 tablespoons
Black coffee - 1 morning cup size
jalapeños - fresh and pickled - 4 fresh 8 pickled
serranos - 8 fresh
lemon juice - 1/2 cup
apple cider vin - 1/4 cup
Peppers are deseeded
sautee the obvious stuff in a little canola until onions are clear
add everything else
cook for 45 minutes
blend smooth
refrigerate. Keeps forever.I added beef base to mine. Ran out of Worcestershire
like I said - modify your recipe.You can make this thinner, if you want.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
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Dang. Great work!
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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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