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lousubcap

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  • Here's a link to a popular brisket flat recipe: http://biggreenegg.com/recipes/brisket-flat/  This one does not inject. @YukonRon injects whole packers so his concoction would work here.  Hopefully he will be along with the recipe.  Enjoy the cook a…
  • As you can tell from the above, just like most BGE things you can find a few options.  I am in the "no need" for the nuclear option.  Run for an hour or so at 500-600*F and then take balled up foil and scrape the insides.  Load your heat deflector a…
  • First up, welcome aboard and enjoy the journey.  Above all, have fun.   I will defer to @stlcharcoal 's comments as he does know a thing or more about charcoal.  He is "Rockwood Lump Charcoal". Sounds like the perfect reason to add a stick burner to…
  • I will say that on a consistent basis there is a texture and taste difference between Costco prime and SRF black.   I cook black grade around 5-6 times a year (and at that pace get no SWMBO blow-back); always with some sort of celebration aligned; N…
  • I have only had gold one time (black is my standard SRF buy) and for a once a year treat I could tell the difference (or told myself I could) in terms of texture.  That said, I would go with black unless you are serving an extremely discerning crowd…
  • The key is as mentioned above, mix in with your lump load.  The fire has a tendency to burn toward the back slightly right of center first, then seek out new fuel.  Concentrate your lump load vertically in that area for heavier smoke.  FWIW-
    in Smoking Comment by lousubcap May 24
  • I could not discern any difference in the smoke profile.  The WG had consistently larger pieces of lump in the bags I got.  I have been a Rockwood/firecraft customer for several years now.  
  • @Foghorn -  great inputs right there.  Many thanks.  I will have to try the transverse stick barrier although with a Lang 36 I am at the quite small end of the fire-box real estate.  
  • @northGAcock - at the risk of waking the forum moderators, "pics or it didn't happen...."   BTW- my grab and go breakfast is a six-pack of (not beer) PB&J pre-made sandwich crackers.  Never gets old.  Disclosure-that's the week-day option.  Week…
  • Gotta admit that I don't go seeking out the back-story drama that sometimes surfaces around here.  With that said, @Killit_and_Grillit I am curious as to what prompted you to going wall cruisin'.  
  • Does not the appropriate descriptor go like "I had a training wife?"   Regardless, nothing cheap about burgers and the stack you have going right there.  Enjoy the remainder of the cook and follow-on groceries.
  • I did not click on all the links but here's a recent thread about pork belly where I offered a great option: (Malcom Reed-pork belly burnt ends) First time Pork Belly  will definitely do this again and quite soon.  Decadence right there.  Enjoy.
  • Prop 65 is the direct reason you can't buy Rockwood charcoal out there.  I'm sure @stlcharcoal could write a few pages about dealing with Prop 65.  
  • @YukonRon- any serving or prior military member knows how to manage information.  I truly enjoy the mystique afforded by the BGE cooking life-style. I know you can weave whatever cooking environment/scenario into a story that only enhances the BGE's…
  • I am in the camp of the reverse sear once you get into thick steaks like the one you describe.  Go indirect til around 8-10 *F below your target temp then get the BGE rolling direct and sear to the finish temp.  I flip around every 45 seconds or so …
  • Que the State Fair circuit.  
  • @TN_Sister_State - Should you make it to Zingerman's grab some of their coffee spicy rub.  Cleaned them out a few years ago.  Definitely works well with beef and poultry.  (They may have co-opted @Mickey 's recipe   )
  • Pizza cold-reheat pretty much everything else.  
  • @GoooDawgs - not @YukonRon here but with the flat and the foil, I foil the thin part both top and bottom (especially ) for a few hours into the cook then will determine whether to remove or keep going.  Shrinkage will cause the foiled meat to become…
  • @DMW - given every day is Saturday in my current life-style I don't even think about abstaining on week nights or late afternoons for that matter.  I did have a  brief pause when I saw the pic with the"...weiser and ...Edales" in the pic.  Thought y…
  • Way to maximize the cooking surface and crank out a banquet.  Congrats. And regarding sweet corn-give Mexican Street Corn a look.  Definitely a great change of pace.
  • Sunday, Friday, Monday-just adjust the "need" to fit the window of opportunity.  Good luck on the pitch.
  • As above, brisket finish-line is all about the feel in the thick part of the flat,  'looking for the "probes like buttah" outcome.  Sounds like you pulled early.  No worries-I have hosed up way more than my share of flats.  But every hunk of protein…
  • Great result right there.  BTW- nice ring as well.  
    in Brisket Comment by lousubcap May 23
  • @lkapigian - the biggest taste difference I notice is with ribs, both beef and pork.  I am quite partial to the stick burner for those.  Beyond that it is easier to get a nice "clean" (for lack of a better word) smoke flavor with the burner but not …
  • Sticks for the win...and for the operator engagement.  The near-constant monitoring comes with the territory as you know.  Just pace the sticks and adult supervisory beverages. Great cook and results right there.  Go big or go home.  Congrats.
  • Will be very much interested in the locals' run-down of the lists.  Thanks for the links.  Great reads and timing just before National Brisket Day.   I see another road-trip on the horizon.  
  • If all you had was a small section of the flat that failed to get loose then you made the right call but your description falls into the "not done category" as you concluded.   Was the section you mention toward the thin end of the flat or closer to…
  • Another home-run right there.  Always a pleasure to see your creations here, enhanced by that diamond plate.  Most eggcellent.
  • Welcome aboard and continue to enjoy the journey.  If you have spent any time here you will know that many will say, "pics or it didn't happen."  I'm not in that crowd but you are alerted. BTW- jumping into the deep end with SRF.  I think their bris…
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