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Rick's Tropical Delight,...........jumpin jeezus man.......I just licked all the dustbunnies off my screen hopin to get a taste of that.........thats a gorgeous image.
Mop
Joyce,without a brine and a temp of 350º you may as well make a smokey pizza.....[p]Brine it and cook no less than 350º....even if the temp bumps up to 375º, its no biggie, it just cuts down your cooking time.
Also rub the birdy with some good oliv…
Da_Butcher,...its not that uncommon to get some larger chunks of lump in the bag...you got lucky...its nicer to have that than a bag of dust....I have had a few of them..[p]There is no need to wait for all the charoal to light, it will continue to b…
Well, I have to admit, I didn`t like reading this bit of bad news.
He sure was a gruff old son of a pup behind the keyboard but his late-night periodic phone calls to me just to 'shoot the chit' certainly showed a different side of him..
Bummer...…
MrCoffee, I totally agree with at least trying chicken brined.
I had never done it until Reg tipped me off to it and wow, I found a huge difference.....more so in chicken PEICES like legs and thighs....it really is a nice difference and like all br…
RhumAndJerk, why its butterflied chicken rubbed up with Texas Rib Ranger's seasoning, roasted potatoes and fresh crusty Italian bread.[p]washing it all down with ice cold Sleeman's Silver Creek...
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Gloria, I do them all the time on the egg.[p]Brined bird, cooker at 350º, bird in Vrack, in a drip pan on top of a pizza stone, or firebricks.
15-20 per pound.
Wrap the wing and leg tips in foil to avoid burning.[p]I rinse, pat dry and mist the bi…
Wardster, thanks for the lead.....was there any distinct flavor that came out with that recipe/technique that you could pinpoint or did the 'beef' flavor still come through?[p]Mop
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Scottie, true enough...[p]Hey, Fed Ex me down a great Chicago Pie and I`ll ship you out a box of great beer.......LOL[p]talk to you later Scottie, gotta get ready for work.....[p]Mop
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Steve in KC, its amazing how the temp can be held when the butts are stacked one on top of the other in the cooler.....oh and the aroma when you open the cooler......heaven.....[p]Mop
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Scottie, yeah but when you shred, pull or carve, the juices should be retained within the meat I would think....either way seems better than just leaving the meat open to the heat the full term of the cook.[p]I won`t say how long I take to cook butt…
djm5x9, I never thought of the plastic wrap but the amount of juice alone from the butt in foil was incredible..
I can just imagine what it would be like held in tight with the saran wrap........
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Thanks Steve, I`ll try it next time, I have another little private party to cater for in two weeks.[p]All kidding aside, are you finding this to be part of your routine butt cooking practice to do this now or do you just do it if you are running sho…