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Slippy

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Slippy
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  • Here is a good sauce explanation: https://youtu.be/5HCJ38aNIf0?t=359
  • Another advantage to the Smokeware cap, is leaving it open to allow airflow... I have not had mold inside the egg since I started leaving it open along with the bottom.
  • You did good. Pro Tip: Don't slice it until you're eatin' it.... It does dry out quickly....
    in Brisket Time Comment by Slippy April 18
  • Kinda hoping they stock up for Easter weekend. Will let you know if they have them. I think the one by me (Rockwall) stocks on Thrusday, so I will head over and check tomorrow afternoon.
  • I was going to say lighter fluid too....It's basically just Naptha, which I buy at Home Depot and refill the lighter fluid bottle, because that bottle has a great squirter.
  • If I had seen this before, I could have included one in "The box"....
  • I give BB 4 hours at most. Never do the 2/2/1.. Just 2/2 at 250-265... Never had the foil stick.. The only addition to the foil is in the last 15 minutes of the cook, i add squeeze butter and honey..
  • His new Steak book is coming out this week. Probably has to do with that...
    in Franklin Comment by Slippy April 7
  • https://eggheadforum.com/discussion/comment/2422537#Comment_2422537 One thing about the flex test that I would look out for, is how tight the packaging is.... If there is a little more air in the seal, then it will flex more than one that has been v…
  • Left you a DM... Check it and let me know....
  • How about a Texas BBQ gift basket?? All the Meat Church rubs, 16 mesh black pepper, Pink butcher paper, Franklin's book? What else ya want??
  • I always make tacos using baby back rib meat. If you smoke it long enough, it pulls really easy. I use corn tortillas, grilled corn, cilantro, onions and avocados... Really good. 
  • bgebrent said: Slippy said: bgebrent said: @Slippy, please let us know your method that must be superior since you disagree. I don’t disagree, I just wanted to know if the Blackstine is meant to stay outdoors.  …
  • bgebrent said: @Slippy, please let us know your method that must be superior since you disagree. I don’t disagree, I just wanted to know if the Blackstine is meant to stay outdoors. 
  • GATraveller said: We've been stuck on smash burgers since I got the blackstone. I do love a thick burger though so maybe it's about time to revisit. I wouldn't smash for a crowd. Too much work.  Speaking of Blackstone... Are those meant …
  • saluki2007 said: Slippy said: I have been tempted to pick up a Kettle Q for smash burgers. https://tinyurl.com/yyvlk8p7  I found this a couple year back at TJ Maxx for $20.  Fits perfectly in a large. https://shop.lodgemfg.com…
  • I have been tempted to pick up a Kettle Q for smash burgers. https://tinyurl.com/yyvlk8p7 
  • The Cen-Tex Smoker said: Slippy said: That looks pretty good... One of our local BBQ joints is said to have the best fried chicken in town. I have not had it yet, but it's supposed to be a bit smokey... I was wondering how they do that…
  • That looks pretty good... One of our local BBQ joints is said to have the best fried chicken in town. I have not had it yet, but it's supposed to be a bit smokey... I was wondering how they do that, then I read an article about their technique, they…
  • I've held them that long before, no problem at all. 
    in FTC RIBS? Comment by Slippy February 15
  • Do you put a bunch of flour on the stone? I have made that mistake before... The flour burns and funks up the whole crust... 
  • HeavyG said: Slippy said: @ACN gives good advice. Same advice I got from a chef. Another thing too, if your looking for quality, is to make sure the knife is forged, not stamped. Looking at that pic, it would guess those are stamped, s…
  • @ACN gives good advice. Same advice I got from a chef. Another thing too, if your looking for quality, is to make sure the knife is forged, not stamped. Looking at that pic, it would guess those are stamped, since its not a full tang. 
  • unoriginalusername said: I really like that setup. Did you use Polygal on top, for a roof? 
  • SmokeyPitt said: I have tried the Aaron Franklin turkey breast posted here.  Remove skin, smoke, finish iwrapped in foifoikl and butter. It was pretty darn good.  This! I did it the same way, and when I cut into it, it was so moist you c…
  • Chorizo sounds good. I have made them with brisket, chicken, pork & Pineapple. All equally good. 
  • The best briskets I have ever done were snake river farms and those were all frozen, the SRF I bought from Costco in July were fresh but I ground 2 (one for sausage and one for burgers) and made pastrami out of 1. Still have 2 frozen but have not sm…
  • The Cen-Tex Smoker said: did anyone get any of these? are they the SRF they had over July 4th or another brand? I still have a few SRF in the freezer but have some classes coming up. Would be a nice treat to use Wagyu if they are good. …
  • I was in the Rockwall store on Wed and didn’t see it, so got a prime, which I am babysitting right now. Which Costco have you seen them at? 
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