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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
-
Re: Pastrami the Sous Vide Way
@HendersonTRKing I have experimented with multiple pastrami methods from steaming to pressure cooker. The SV method I described above has produced the best pastrami I have been able make.3 · -
Re: Smoked corned beef
I make pastrami from corned beef regularly. Desalinate for 24 hours changing the water a few times, SV @135 for 30 hrs. Apply rub from amazingribs.com and smoke until internal temp is about 145. As c…4 · -
Re: Gravity Fed vsReverse Flow Water cooker?
@jjdbike As you know I am a big gravity fed smoker fan. If you are interested in going that direction I would suggest you stick with some well known brands such Stumps, Deep South, Assassin, etc. I h…2 · -
Re: Brisket Slather: Beef consume, oil, mustard, Worcestershire?
@WeberWho I don’t use briquettes only lump. When I load lump I drop in a couple of chunks, add more lump, a couple of chunks, etc. I always breakup any large lump pieces so a couple of them don’t jam…1 · -
Re: Brisket Slather: Beef consume, oil, mustard, Worcestershire?
@jjdbike @WeberWho My builder advised me to add chunks to the chute after I complained about the smoke profile. My unit is big and I get plenty of air flow. I had a bridging problem on my first cook.…2 ·
