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CincyEgg

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  • I ordered one from amazon a few weeks ago. They basically told me they couldn’t guarantee which model I would get but they have the new one with the paper towel holder and trash bag holder as a completely different model. I paid $197 and the model t…
  • Firing up the old egg for one hot dog 
  • +1 for the chili. Letting the cooked brisket simmer for a couple hours in your chili gets it really tender. I normally cut it in cubes about an inch or inch and a half and let it cook for at least an hour and a half.
  • I like it best chopped up as well. I use similar toppings I would use on a pork shoulder sandwich. Some good pickles, pickled red onions, or coleslaw would all be delicious. Put as little or as much of your favorite bbq sauce to top it off. I always…
  • I agree with all the suggestions made already. IMO, the flameboss is easiest to use on the low and slow cooks anyways so you don’t need to practice much on the higher temps with it. I used it on a pork shoulder the first time and couldn’t have been …
  • Ok may just go with amazon then. Just had to let the sams club membership expire because they shut down 2 of them near me. Didn’t want to commit to them in case they closed the only one within reasonable driving distance. Thanks 
  • northGAcock said:Small world....my wife is headed to Gattlinburg for the weekend...to attend a wedding. I doubt you see her at the Lodge outlet...she complains about all the cast I have now. Travel safe! Haha, well maybe she’ll be picking you…
  • Not sure if anyone else has done this, but I got a couple cast iron pieces from my cousin that were in pretty bad shape. Rust and baked on “crud” all over them. I put both of them in my oven and ran the self cleaning cycle for about 3 hours.  They …
  • ColtsFan said: If you go to myflameboss and sign in, under profile you can enable text alerts. Enter your phone number and it will send a verification code.  This is exactly what I was looking for, thanks. The notifications on my phone d…
  • skellis614 said Go to controller tab and sound.  Works like a charm.   Does this enable it for the phone and the controller or just the controller? I’d noticed when I’d go outside to check on it, the controller’s alarm was going off but it…
  • Guess this is a piggybacking thread now. I’m using a 300 with my iPhone and it works seamlessly. Just wondered if there was a way to make it set off an alert on my phone rather than just the controller outside that I can’t hear when the alarm does …
  • Never tried using it for burgers but the wife likes to buy the same brand for easy taco meat or to use to dump in with some pasta sauce for the kids’ spaghetti nights. 
  • I got a flameboss 300 in January and couldn’t be happier with my purchase. I’ve done an overnight brisket and pork shoulder on it so far and haven’t had any issues at all. Having to run out to the store or running errands isn’t an issue at all since…
  • I generally get mine from Sam’s and they don’t have a huge fat cap on them but some I’ve bought at Kroger were very thick but they were selling them at 99 cents a pound at that time so I wasn’t gonna be too picky. I didn’t know if the fat cap trimm…
  • Wish I would’ve thought of this a few years ago, because most of the stuff I’d read online suggested to keep it on but the more bbq knowledge I get tells me that there’s no way more than a fractional amount of the fat cap can render. The last should…
  • Tspud1 said: bradleya123 said: KJ all day long!!  I buy 8 bags everytime the road show is at the local Costco.  Great price and its awesome.  IMHO!! When was last time you used Rockwood? The day before he got hired to …
  • I use a narrow dinner glass that seems to work really well. If you have some expensive injection that you don’t want to waste any of, you could just dump the remainder into a shot glass of some type. With the aid of a funnel, your waste would be ver…
  • sirlancealot said: GoooDawgs said: No way that's your first brisket... that's perfect!   And great pics too!  He cooked that brisket like he's done it before Right?  Good looking.  Haha this is the definition of beginner…
  • That’s gonna be some good chili. Don’t know what the weather is like where you’re at but it’s a perfect day for chili in Cincinnati today.
  • Aww shucks thanks everyone. Really appreciate the compliments. I was pretty excited to get some good pics posted on here after seeing all the excellent food you all make. My wife just got a new softbox light for her photography so I dragged it throu…
  • Hey sorry for the delay on the pics. Had to make a grocery run for the rest of the menu. Thanks to everyone for all the last minute advice! Brisket turned out great and just as juicy as I could’ve hoped for. Haven’t sliced it all yet because I didn’…
  • Man I wish I would’ve seen this earlier. I took the brisket out and there was only about a 10 minute gap between the egg and the cooler...live and learn I guess 
  • Thanks @lousubcap i actually read somewhere that it’s not a bad idea to slice against the grain on the corner of the flat before you even smoke the brisket to have a point of reference later on. the franklin video definitely makes it seem less da…
  • Thanks for that recipe link! It looks unique compared to a lot of others I’ve seen so I may actually do that one.
  • Thanks @RedSkip I was gonna try to leave them together to get the point and flat sliced at the same time. I’ve read a lot about the burnt ends and I’m sure I’ll try them soon but I was just hoping to keep it all together for my first cook to see w…
  • Ok, I just didn’t know if I should separate the point once the flat is done. Didn’t want it to be undercooked with all the good fat in that side. I was more looking forward to trying the point than the flat anyways. The first brisket cook has been a…
  • So in your opinion, is any flavor lost after chilling and re-heated via grill/smoker? That sounds like the way to go
  • Ok, I’ve officially bookmarked this thread to come back to as I keep experimenting. the anova app guide is actually based on that link that you posted for Kenji’s SV recommendations.  I’m going to take your advice and not worry about doing the thi…
  • Photo Egg said: blasting said: Sous Vide is a weird deal.  Some love it, some are meh.  Sous Vide doesn't do everything but there is always those who try and push limits (good for them).  I like mine a lot, and would never be without…
  • Lots of good info in these replies, thanks everyone. i was just going by the anova general guidelines for the recommended time and temps for the chicken.  I was worried that if I left it in the bath too long, that the chicken would change consisten…
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