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Comments

  • @Lit what's the cooking apparatus in use with the brisket?  Enjoy the pool, cook and follow-on eats.  I thought National Brisket Day was May 28th...
  • Before I made the above comment I did a google search with "round reversible cast iron griddle" and got several hits.  I don't recall the specifics but all were much less expensive than what you are looking at.  I have a small (10") CI skillet that …
  • Welcome aboard and enjoy the journey.  Above all, have fun. If you are primarily focused on burgers and steaks for the searing properties, then you should give a good reversible round griddle a look.  FWIW- Edit: Any cast iron can handle the BGE he…
  • @The Cen-Tex Smoker - thanks for the link.  I gave a few sites a look but I'm quite happy with SRF and the fact that as long as I am moderate in my purchases (I haven't found the trip-wire yet so I keep moving the line) I don't get any SWMBO blowbac…
  • Another endorsement for the PSWoo2 with extender.  It will let you use the platesetter, gives you two levels of cooking (second level is high in the dome) and makes platesetter removal a snap.  Besides if the platesetter breaks you can get a kit tha…
  • Try the search function on the forum.  There are several archived threads on the subject that will answer any questions you may have.  You can also use google and add egghead forum to your query.  FWIW-
  • @JohnInCarolina - livin' large for sure.  Enjoy the cook and follow-on eats. BTW- homemade rub?  Color looks great in the early stages of meteorite creation. Have only had the SRF gold grade one time and it was definitely worth it.  Incredible eats …
  • Great score right there.  Definitely can crank out the volume of groceries.  Enjoy your undertaking.  
  • @lkapigian - I can't tell the rig but it looks like a charcoal burner, otherwise you have a whole lot more staying power than do I for feeding a stick burner all night.  Chuck rolls look great and that bacon definitely merits several taste tests bef…
  • Giving up on @ColtsFan providing any Friday night entertainment.  Perhaps on Saturday... Also just finished up my investments on the Preakness at Pimlico Saturday.  Nothing heavy but always fun to have some skin in the game.  Go baby, go.
  • Another no need to pre-cook the peppers for ABT's.  I always fully cook any sausage mix before loading the ABT's then let the bacon finish-line define the completion of the cook. BTW- I will pre cook any jalas I use for armadillo eggs to soften them…
  • @DMW- you should rescue it from the freezer right now.  Great eats await.  
  • You know, I just gave the forum search option a shot at "Mickey's Turbo Ribs" and was duly rewarded.  FWIW-
  • @RRP - I'm pretty sure @YukonRon is sitting on 40 20 lb bags of Rockwood, thus well-clearing your low and high level set points.  
  • Temperature rules over time but with some proteins (and brisket is one of the them) feel is the true finish-line indicator.  When it "probes like buttah" in the thick part of the flat you are there.  Looks like a small flat cut right there.  The win…
  • That place definitely had a character change once the Navy jet-jockeys handed it over to the Marines.  
  • @ColtsFan -  share some pearls of wisdom after your knowledge session.  As a parent of two millennials, one has got it all together and doing extremely well.  The other (almost 26 yrs old) is deep into the millennial branded life-style.  I keep hopi…
  • @slovelad -  well then take 'em all up a few notches.  At least you could appreciate the left-overs but I get it.  Again congrats and whatever you decide, don't look back.
  • Definitely more than a fair price with all the extras.  Given the others in your BGE family, I hope you will still be here once you land in your new environment.  Best of luck with the move.
  • First up congrats on the professional milestone.  No lawyer jokes tonight. Going against the grain here, I would spring for a SRF black grade brisket.  Get your friends together, do it up and celebrate.  You can always buy hardware.
  • @Acn Bulliet is my "go-to" rocket fuel.  I think that it has a great flavor (the rye in the mash bill) and is a comparatively inexpensive.  I was gonna pass on the brown water tonight-not so now.  
  • I may have to try that approach sometime.  
  • A far cry from some of your more significant prior posts...  An extremely comprehensive write-up and comments throughout.  You can tell that you and TFJ have a wealth of food preparation knowledge and the ability to get it into a forum where others…
  • @The Cen-Tex Smoker I saw that is was 2 XL's for the final ball-park number.   Still think that's an interesting comparison selection as I would guess not a lot of Franklin followers have any idea of the cost of one XLBGE and perhaps would be challe…
  • Thanks for the link.  Interesting that the article uses XLBGE as the price point comparison.
  • In addition to the above FTC options you can start a bit later as once you have created a good bark you can dial up the temp to punch it home.  You can go into the low 300's if needed not foiling to preserve the bark and get it done.  You can go hig…
  • Your rib and wing plan sounds good to me.  You may want to make up some ABT's as well.  Depending on the makeup of the crowd (adults and kids) dogs are a kid pleaser.  Can't go wrong with burgers done up on charcoal. Above all, have fun and enjoy th…
  • Great result right there-congrats.
  • I have dried and powder ground Carolina Reapers.  Once you get to a certain scoville level I don't think it makes much difference.  I'm sure someone will be along to attempt to push the heat even hotter.  Thanks for the link.
  • At the risk of the "get off my lawn" tag- life is too short for lite/light beer.  
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