Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 3 people
Defrasier
hotfoot
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

lousubcap

About

Username
lousubcap
Joined
-
Visits
13,328
Last Active
Roles
Member
Points
8,402
Posts
16,777

Comments

  • @Wooderson Great looking banquet right there.  Congrats on starting the thread.  It's that time of year.
  • All in know is that for the first time in many, many years I will miss the annual crawfish boil that a friend over-nights in around 125 lbs of live crawfish from NO for.  Happens on 6/23 and I have an event several hundred mikes away that I have to …
  • Brisket and anything for the win.  Great adaptation right there.
  • As always a great cook and presentation.  Now given the hour, that is a "breakfast of champions."  Congrats.
  • Welcome aboard and enjoy the journey.  Above all, have fun. Great start right there.
  • Great looking result right there.  Way to bring it home.
  • As has been said, you've got this but still quite an undertaking.  I'm sure the meat supplier had quite a smile when you left with the order.   Enjoy the recovery once this is over.  Hope the weather gods are smiling on you.  
  • I have few sets of coveralls for the messy paint/yard work etc. With the BGE I do cycle thru the same collection of grease-stained, ember burn holes etc T-shirts (and a couple of long sleeved for winter) when playing with fire.  I count on the FTC o…
  • Welcome aboard and enjoy the journey.  Above all, have fun.   Regarding your question-no clue.  
  • Great looking meteorite right there.  The shredding is likely due to it being slightly over-cooked.  If you went straight from the BGE to the FTC without giving it some time  to stop the carry-over cooking (around 20-30 minutes) that is the source o…
  • Welcome aboard and enjoy the journey.  Above all, have fun. Q skills translate very well as you just demonstrated.  Great looking ribs.  
    in First Cook Comment by lousubcap June 19
  • I am guessing based on the weights that you could likely get them both on one grid but you would have to do a lot of foil protecting as there would be a lot over-hanging your heat deflector.  The drip pan containment would present a bit of a challen…
  • Wherever you land start the fridge defrost now.  I'm guessing based on the brisket weight that it is a flat??  If you had success with your prior brisket cook then this one would be just scaled up recognizing the "friggin cow drives the cook. " The …
  • Thanks for the great write-up and sharing quite a successful trip.  Congrats on the catch and the excellent food preparation and presentation.   Gonna be tough to top that one.  
  • USA airports definitely took it in the shorts-but my recent int'l travels would say that CDG (Charles De Gaulle) is ranked way too high.  Makes ATL look like the most efficient place on the planet.   FWIW-
  • Great way to get after it and deliver.  I would take that outcome any day.  Thanks for the write-up as well. You have set a high bar for the next one -but that's what you earned for this cook.  Congrats.
  • Another endorsement for @fishlessman's insight.  And I was gifted the BGE three tier rig shortly after acquiring my LBGE.  Definitely a non-functional design/use piece of gear.  With the half you can lower the placement of the grid to get more clear…
  • ABT- Atomic Buffalo Turd- Jalapeno pepper usually split length-wise, deveined and seeded then stuffed with about any filling you can come up with, wrapped in bacon (the home-run ingredient, unless a vegan) and grilled (I go indirect til the bacon is…
  • Given you have the green light with a bit of liberal interpretation, I would shop for a close upcoming eggfest or a dealer deal for the warranty.  Peace of mind and one major ceramic piece replacement and any savings are recouped with the warranty. …
  • Great entertainment right there.  I would shelve the brisket and go with pulled pork.  Much easier (less attention required) cook.  For the vegans - I am SOL ($hit Outta Luck).  Load up on some cole slaw to compliment the pork  (placate the vegans).…
  • Another thread waiting for the buffalo!
  • @jnovakbge - Welcome aboard and enjoy the journey.  Above all, have fun!  That said, the above site is about the best source of after-market accessories going.  However,  I would play around with your BGE before you go "off the deep end" and buy mor…
  • As I recall the concept and execution of tipping for service is quite different on each side of the pond.  Doubt much has changed.  
  • Nice cook and result right there.  Great bark on that meteorite.  Sounds like you declared victory a bit early but still had some great groceries-and the gift of time by the family.   BTW- solid smoke ring right there especially for the BGE. Cherry…
  • Notmuch to add but given you were running fine at 300*F and then couldn't raise temp above 350*F would lead me to believe you ran out of fuel.   And about the platesetter another vote for having the landing zone prepped and ready before removing. BT…
  • Great cook and outcome right there.  Congrats.
  • Now that is a great cook and outcome. Most eggcellent.  Great bark, dead give-away for the slice direction on both sections. Congrats.
  • lousubcap said: What temp did you run with and was that instrument calibrated as this sounds like the "equalizer" cow; the one who moves the cook time per lb back to "normal".     @Live2GrillGrill2Live - any insights as to the above??
  • @Bentgrass - hunk of beauty right there.  Way to bring it home.  Congrats-great eats.
  • What temp did you run with and was that instrument calibrated as this sounds like the "equalizer" cow; the one who moves the cook time per lb back to "normal".    
Click here for Forum Use Guidelines.