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Shiff

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Shiff
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  • Back to a question about a Chuck Roll. I read that most people were wrapping it in foil at an IT of 160.  Has anyone tried using butcher paper instead.  Would it help preserve the bark better?
  • @Mattman3969 said: Thanks guys.  I guess no one is using any bowl type containers with their foodsaver ? I haven't used them for soup, but I have used a few different containers that Foodsaver sells. Most of them have been junk.  I use…
  • @lkapigian, I'm considering cutting it in half to make the cooking time less and I don't need that much cooked all at once. I'd rather cook the other half and eat it freshly cooked rather than as leftovers. I'll probably cook it some day next week…
  • I use a Foodsaver also but I put liquids in bags and don't seal them until I have frozen them since the vacuum sealing will suck the soup out of the bag if it is in liquid form. Once frozen, I seal them and return them to the freezer.
  • @NPHuskerFL, Thanks for the advice.  I'd prefer it sliced but pulled would be OK.  I know there are a couple of different sections of the Chuck Roll and I thought that some parts might slice and others would better be pulled.  I'm most interested i…
  • Thanks for the picture. That is definitely now on my todo list.
  • Looking forward to any photos from recent cooks.  I've added Chuck Roll to my todo list - sounds like a nice one to try.
  • @lkapigian, Thanks for the info.  The one at BJs (they were USDA Choice) seemed a little expensive so I guess I'll wait until I get to Restaurant Depot to see what they are charging.
  • I had hoped someone would reply to my post above about a Chuck Roll.  I was at BJs yesterday and they had an 18 pound one for $4.00/pound.  Is that around the usual price?
  • Those look great.
  • I'm curious about Chuck Rolls. I've seen them at some local stores but never tried one.  Some people use them for pulled beef, but is it possible to just slice it like a brisket?  Is part of it better served slice and other parts better pulled? I'v…
  • Most ribs I have cooked need to get to about 200 degrees before they are tender. I always use the toothpick test to see how tender they are when probed.  Internal temperature is just a guide. I generally treat them like a brisket - trim to about 1/…
  • Mine cracked after about 8 years of heavy use - not too many very high temperature cooks, though.  This was in a large BGE.  Since it wasn't covered under warranty after 8 years, I decided to replace it with an adjustable rig - very happy with it.
  • The smoke is $100 and is well worth the money.  As others have said, subscribe to their email mailing list and wait for a sale. I got my smoke a month or so ago when they had a 15% off sale on everything.
  • I do prefer Plate Ribs or Chuck Short ribs, but if you have a Restaurant Depot near you, they usually have beef back ribs with more meat on them.  Not as much as Plate or Chuck ribs, but more than your average butcher will leave on the bones.  RD al…
  • @JohnEggGio said: @Shiff I can't say I'm 100% certain, but pretty close.  I just took a few minutes to look at photos online - search for a thread here from GlennM - mine looked exactly like those - 2 pieces rolled and bound to form a "steak". …
  • @JohnEggGio , The cap steaks that our Costco has are Top Sirloin, not Rib steaks.  Are your really from the Rib?  In any case they look great and must have tasted great. The Top Sirloin Cap steak are also called Picana at Brazilian steakhouses.
  • Yours look very good. I do understand your comment about not much meat on beef back ribs. I switched to cooking chuck short ribs or plate ribs and they  have much more meat.
  • Those look wonderful.  If others are having troubles finding Plate Ribs, see if you have a Restaurant Depot near you - they always have them in my area. Everyone should give these a try.
  • The only way I've had any luck with a flat is braising it in liquid and they have always been 5-7 pound flats.  I've never seen a 2 pound one.  There is lots of information in http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
  • I used to cook bread in a dutch oven and it produced great results in an oven or on a BGE.  However, it was very heavy and limited in the type of bread I could bake. I switched to using a roasting pan which is light and oval shaped so it could bake …
  • @theeggcellentchef said: How big are the short ribs?  I just did one of their briskets on Saturday and thought the quality was pretty solid for the price.  There are 2 slabs in a package and they are about 8 inches long and between 5 and…
  • @EggDan said: @Shiff is this the recipe that you have used?  http://www.sourdo.com/recipes/no-knead-sourdough/ I am trying to think through the comment warning against using a banneton basket due to the hydration level. Did you use one? Than…
  • I have a large BGE.  It only takes a few minutes to clean the grill when it is hot.
  • I use and like the Billy Bar:  http://www.billybar.com/
  • I assume you  mean the convEGGtor which is their new name for the platesetter.  No difference except the terrible new name. As far as grill configurations, go to the Ceramic Grill Store at https://ceramicgrillstore.com/ and see what they have to of…
    in EGGtor Comment by Shiff August 2017
  • I've made burnt ends from boneless chuck short ribs.  I use the uncut full slab ones that Restaurant Depot sells.  They come out great.
  • @Hibby said: Is it primarily the marbling that is different between the 2 grades?  I'm moving closer and closer to getting a Costco membership just to buy brisket since I can't find whole packers anywhere locally. Not all Costco's carry …
  • Excellent.  I much prefer this way of cooking than using a braise method.
    in Beef ribs Comment by Shiff July 2017
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