Big Green Eggheads

[txav8r]

Yeah, I use amazing ribs info too.

 

[SColby7]

Mel,
Just found you guys over here. Like the site/forum.
Just read through this thread as my BGE is as much as of a hobby (Addiction) as being on the boat when we can or figuring what my next up upgrade will be. Glad to hear the probe and thermopen is working out well for you. Not sure if I ever got you or sent you the recipe I took and modified to my liking for the Sichuan asparagus. if not here it is, if so here it is for everyone else.
http://www.allasparagus.com/sichuan-style-asparagus/

Also I don't think you could go wrong with either a bge or primo. Low and slow to high heat and everything in between.

 

[txav8r]

Glad you found us @SColby7 . It was a move that had to happen and the worst part was not being able to contact everyone directly. Yes, the pen and probes work pretty well. The probes confuse me occasionally as does my dome temp when using the adjustable rig. I have done grilled asparagus a number of times but I don't think I ever did your sichuan style. Gonna have to try it and thanks! I think I shared the recipe for the charro beans I have done and I am sure you have the Egrets cowlick chili recipe. Both work equally well in a crock pot as they do in the egg. I actually don't see much difference in overall taste and flavor. I am sure in the egg it is smoky, but maybe in sauces and stews I prefer that less anyway. If I didn't share the beans, hollar, and I will.

 

[txav8r]

Here is the bean recipe...best charros I have ever had and never had them at this restaurant, just found the copycat recipe online. Goes absolutely great with baby backs or brisket!

 

[cane.mba]

Ahhh, Mel, you have progressed nicely with the BGE. Like the Yamaha's we all love so much the community is a big part of the attraction.

If you haven't tried a Spatchcock Chicken yet, give it a shot, awesome way to cook a bird.

 

[txav8r]

Thanks Mike and glad to see you here! Welcome aboard as I always say!

I have a pork butt on the egg right now! I used Amazing Ribs Memphis Dust as my rub, with a light coating of oil to help it stay. I am not going full slow because it is over 11 pounds and I don't want to wait until 10pm to eat! I am running a dome of right at 300F but that is a grid temp of about 260F.

We have leftover Charro beans to go with it, and that recipe is above. I have tried a slaw recipe before that I didn't like.
If any of you guys have a good Cole Slaw recipe that you think is the best you ever have, and can post it here before late afternoon, I would love to fix it as the third side to go with the pulled pork tonight!

I have done spatchcock chicken Mike, I did two at once but overcooked them. Right now, I have the Mavrick ET-732 dual probe with one probe in the thickest part of the butt but away from the bone, and the other probe suspended 2" over the grid but in the indirect area just like the butt. And it is rocking. Only been stable on temp now about an hour, so it will be awhile!

Welcome once again Mike to Jetboaters.net...glad your here! I can use all the help I can get on this egg thing!

 

[cane.mba]

I need to do some pulled pork, I finally replaced my melted gasket last week (did a clean out burn and my lower half had an original gasket). I'll look around and find the rub recipe I use for pulled pork, got it from a friend, and it's the best I've ever had for pulled pork.

 

[leeatmg]

Pulled pork...mouth watering...

 

[txav8r]

It was really good! Now I know what I have been missing!

 

[Gumbeaux]

Big Green Egghead and a certified KC BBQ judge here.

I have had my large BGE about 3 years. Built my own table...so if anyone is thinking about that I am happy to share my experience.

Love to cook ribs, pork shoulder, pizza, whole chickens, brisket, etc. and of course I use it as my primary grill vs. the gas unit. I love the process AND the taste. Pizza on the BGE is a fun family affair.

Brisket is the hardest thing for me to get right. I have wasted a lot of meat. Finally learned that you cannot rush it.

I don't have an automatic temp control system either. Maybe I will get one for Father's Day this year.. It will make brisket easier to manage overnight I think.

Best new thing I have done lately is char-broiled oysters. Half shell, loosen them up, sprinkle with garlic, butter, cajun spice, a little parmesan cheese and parsley...put em on a high flame that licks the bottom of the shells....mmmm good!

A few friends and I put together a competition team and got ourselves certified as BBQ judges. Trying to figure out which competitions to enter/judge this year, but it's tough to coordinate busy schedules. Anyway, we will use a pull behind smoker and an egg if we ever enter one.

Looking forward to new recipes and tips.

 

[eastcoaster]

Had mine for about 5 years and use it year around. I have cooked just about everything but have yet to successfully cook brisket so if somebody can tell me the secret to good brisket?

 

[txav8r]

I just use amazing ribs brisket rub. And set 225 on the grid temp and cook to an internal of 195 and then pull the brisket (double check internal all over with a thermapen or equivalent), and FTC (foil/towel/cooler),
So the collegen melts I to the meat. Don't cut more than you eat right then, brisket dries out fast! When you reheat, put in a freezer ziplock bag or your vacuum seal bags. Add a tad of
Liquid to the bag, some sauce, and seal bag and heat in water at 200F for 15 to 30 min depending on how much you reheat. You want it to reconstitute and hear thru to the 200F that you cooked to. Low and slow is the key, don't open until done, and a clean egg with full firebox before starting. Indirect with a drip pan with an inch of water in it. More later!

 

[eastcoaster]

Did you smoke during cooking process. If so with what and just at the start or more during the cook. Good tip on reheating. My results were dry from the start but I did not add water to the pan. Did you wrap in foil when you took it off or before. I have seen receipes that suggest wraping in foil for the last few hours to help keep in moisture.

 

[txav8r]

Any pork butt or brisket (same basic cook) needs to be wrapped in foul, wrapped in a towel, and places in a cooler. More later on the wood and smoke.

 

[txav8r]

Whatever wood you add to it, it will eventually burn up during the cook. Te best way to do a long cook it is to add the wood in several spots, so it lites off during the cook. I used mesquite on the brisket and apple on the pork butt. But I just bought a bag if peach at the ceramic grill store to use in the future on pork.

 

[Kevin107]

"Sitting around the egg, having a cigar and a good glass of vino, that is a similar ritual as hovering around the crawfish boil"

You sure how to enjoy life.
I hope crawfish price drop soon. Been craving for it, but can't afford to feed 10+ people at $5/lb

 

[leeatmg]

Had mine for about 5 years and use it year around. I have cooked just about everything but have yet to successfully cook brisket so if somebody can tell me the secret to good brisket?

One easy mistake to avoid - do not buy a brisket that has been "trimmed." Most supermarket brisket has the fat cap trimmed off of it. You want a whole, untrimmed brisket. It should have a big slab of fat on one side of it. You can get them that way at any decent butcher, and often the whole briskets that come vacuum packed still have the cap on as well. It should look like this:

And not this:

Another thing that helps sometimes, especially if you are not cooking for twenty people - buy a whole brisket and cut it in half. The tip end is thinner and cooks faster, so it dries out some before the thicker parts are done. To get around that, cut it into two pieces - the thinner tip end, and a thicker end. Cook them separately.

 

[txav8r]

I do follow the philosophy to trim excess fat from the fat cap. But I leave at least an 1/8" covering it. The main thing is the silver skin on the opposite side. That stuff is nasty, but hard to remove. Many guys make burnt ends our if the large end (the point), so set your temp probe in the thickest part of the thinner end (the flat) before the start of the point. A full packer brisket is actually two separate muscle groups on the beef, and the grain runs different in both. So separating them for cooking is one solution, but I use the point for chopped brisket and slice the flat.

 

[Ajohn5555]

I built an outdoor kitchen that features my green egg, gas grill, pizza oven and outdoor fireplace with outdoor flat screen. In Northern California we are lucky we can use the outdoors almost year round.

 

[txav8r]

That is very nice! In Texas, we have heat! And several other months, because I live in the woods , the insects are bad. Your climate would be great!