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lousubcap

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  • As above, the likely inflated choice price is for the trimmed flats. And yes the price has gone up recently but I have seen it that high before, then drop.  FWIW-
  • Ah, but the cow does drive the cook.  And you can only plan for the average cook behavior.  For every one on one end of the spectrum there is another on the other.  Regardless of how you got there-great result.  Congrats.
  • Nailed that cook. Congrats.
  • Great cook.  Nailing a flat is more of a challenge than a packer.  You brought that one home.  Congrats. The likely contributor to your so-so bark was the time in the foil. FWIW-
    in Flat Comment by lousubcap July 21
  • Better to be lucky than good.  Congrats on the win.  "Clean shaving and sheer desire" sounds appropriate here.  Enjoy.
  • PhilXman said: lousubcap said: You are in for a treat if you haven't tried the point yet.  Enjoy.   Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. Wh…
  • Patiently waiting for a load of ABT's (around 60-LBGE) to finish so I can deliver for a neighborhood party I will miss on Saturday.  Yes, you can nuke them back to great flavor.   Thanks for lookin'.
  • Talk about failing into  great discoveries (even under the cloud of LEO).  I was privileged to enjoy some of the above mustard based sauce in the company of @northGAcock and his significantly better half courtesy of @YukonRon and is much better half…
  • Man you have lived a sheltered life but now the cherry is busted.  Great looking cook enhanced by the diamond plate.  Congrats.
  • @WesJohnson - Good to see you around here.  Above all, have fun.  There's a forum member who will likely be reaching out to you soon. I see where your edit of the above post cleaned it up.  Good call  
  • @CigarCityEgger - you should be fine as long as you minimize the air in the pan (more ABT's!).  If you have issues you can always nuke 'em to warm them up.  
  • @SonVolt - I don't save pics (and any I take are of poor quality) but with a good bed of glowing hot lump you get the char every time.  You should try it once and then you will have your own data point.  The lump is burning in the 1200-1300*F range.…
  • As above, you will be fine.  Another way to extend the FTC time for future reference is to pre-heat the cooler with hot water before commencing FTC.  FWIW-
  • Great cook and pics as always.  Shiner Bock for the win.  Congrats.  
  • @YukonRon - as you note, you are always the parent.  We never think it will be one of us or ours that end up in such tragic situations.  You and Suzy helped facilitate a very difficult decision in your daughter's life.  Tough to deal with at the tim…
  • Great cook and color.   If you want deep mahogany color on poultry cooks use cherry smoke wood.  Delivers every time.  FWIW-
    in Spatch Chix Comment by lousubcap July 19
  • Jeremiah said: Company meeting had an open bar. That’s like putting out nachos and salsa at a Mexican restaurant.  Better to be lucky than good any day.  
  • @jokerman49 welcome aboard and enjoy the journey.  Above all, have fun. However, you get your protein into your BGE make sure to foil protect any sections that are outside your heat deflector.  And use an air-gapped drip pan for the renderings.
    in Never Wrap Comment by lousubcap July 18
  • Legs up here.  You likely are seeing pizza setups where many go legs down.
  • Great cook and money shot right there.  Congrats on maximizing those BTU's.  
  • Great cook and audible skills right there.  Way to bring it home.  Perfect egg for the win.  
  • @ApexPredator - welcome aboard and enjoy the journey.  Above all, have fun. You have got the audible skills dialed in.  Great way to bring it home especially under the stress of the moment. Love some CC cookies and those look great.  Congrats.  
  • @nolaegghead - some worked over and well-stretched anal goodness right there. Great looking plate.  
  • True that but you don't have to execute picking up the rack and guessing (before or after the finish bend)  when they they are finished.  Odds are most bend test rib cook tests are performed more than once per rack and cook but I have no data to sup…
  • @gonepostal - you may want to give it a run with you as the solo judge just in case.  BTW- if that's not an option then either finish just before she gets home or give it the name of her favorite steak cook process and she will be wowed  
  • @theyolksonyou - I'm guessing real four-legged bunnies or...
  • @Powak- reverse sear that closes with the caveman finish is the way to bring it home    (I may be biased here.)
  • Suffice to say that in the spirit of preserving the continuation of this thread I am having a few issues with my letter carrier.  I won't go beyond the fact that supervisory interventions (alleged) have not corrected the problem over the course of a…
  • Great looking plate of groceries right there.  Ribs look killer. Being lazy I am a big proponent of the toothpick test for the win.  Much less effort to determine the finish-line but however you get there is all that counts.  Enjoy!
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