If by that you're asking if I raised the grid, then no. Regulation height on an L.
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If by that you're asking if I raised the grid, then no. Regulation height on an L.
No. Wrap two bricks in foil and put on topQuote:
Originally Posted by BigKuba
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Think he's asking if you laid preheated foil wrapped bricks on the chickens to keep them flat while cooking and to really sear in the grill marks. Next bird I spatchcock on the egg I'm gonna try that since I have some big pavers left from a project we just finished up at the house.
Intriguing.
Birds stayed flat, I cracked them open pretty good. But are you saying brick + skin side down? Just might have to try that
Edit - seems like start with skin down -> flip is quite popular
Start breast side down, flip, then brick again. I don't preheat the bricks. Cooks a little faster and very evenlyQuote:
Originally Posted by BigKuba
Sent from my iPhone using TGR Forums
https://www.tetongravity.com/images/...440__forum.jpg
This was a half a brisket I had, that I used as a test run.
Going to do a full one this weekend, and wanted to get dialed in. Shit was good, but went a little long for its size.
My wife underwent ACL surgery so I had to make good use of being home last weekend.
http://www.tetongravity.com/?ACT=65&...7&temp_dir=yes
Got an L for Christmas and unfortunately have had zero time to use it. I have been reading up a bit but one question I have is..
How many dry runs do I need to do before actually cooking on it? 2? Not too high of a temp either right?
Just got into a Kamado Joe. Been crushing ribeyes, trip tip roasts, beer can chickens, venison loin, ribs, pizza, brie... It's weird but delicious planning days off around cooking. Looking to start doing some briskets soon.
Saskatchewan - Just cook on it... The learning curve is getting use to how to vent between the daisy wheel up top and the vent at the base... The Egg heats up fast so stay close and check it repeatedly until you get use to it... Once you get the temp up it is hard to get it down,,,
I have had mine for almost 9 yrs and it is truly one of the best purchases I have ever made... Since my purchase 8 friends have purchased one when they saw it in action... I am doing a pork tenderloin tonight and pizza on Sunday...
I don't think there's any real break-in period on an egg. Just fire it up and cook on it. Probably give the grate a good cleaning first. But, other than that, I don't think you need to do anything else. And yeah, Undertow's advice is right on. Start learning how to gently coast up to temp because if you overshoot the temp as you're preheating you'll have a hell of a time bringing it back down again.Quote:
Originally Posted by wasatchback
I don't know about using a brick, but in general it's best to start skin side up and only flip for the last few minutes to crisp it up. Dry skin crisps much better than wet, and by waiting till the end the skin has had plenty of time to dry out before you put the heat to it. If you start skin side down, you char the outer surface but underneath is still wet/unrendered so it never gets quite as crisp.Quote:
Originally Posted by irul&ublo
All I have to say is the NY Strips and Ribeyes I cook on my Egg could go up against 95% of the high-end restaurant steaks out there.
Anyone have any special marinades, rubs, etc they use on steaks for the Egg? I'm looking to mix it up once in a while.
god I want one of these
Smmokan, I can't even count how many rub recipes I have tried as well as purchasing off the shelf, but Dizzy Pigs Raising the Steaks is hands down the best I have used and now the only one I use on Ribeyes and beef tenderloin...Quote:
Originally Posted by smmokan
http://dizzypigbbq.com/portfolio/raising-the-steaks/
Swamp Venom and Shaking the Tree are the shit as well for other meats...
For something different that's not a minor variation on salt/pepper/cayenne, I've used this Santa Maria style rub on both ribeyes and tri-tip, with sexy results:
2 tablespoons finely ground coffee
1 ½ tablespoons kosher salt
1 ½ tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon cinnamon
http://cooking.nytimes.com/recipes/1...ornia-beef-rub
I'd appreciate some advice as well -- Too many choices in the rub section at Edwards Meats in Lakehood, to the point that I've just been sticking with an industrial size bin of some punny take on Butt, Rub, and Bones
That looks good, but real Santa Maria rub is garlic powder or garlic salt, salt and pepper. Only.Quote:
Originally Posted by BigKuba
Google "memphis dust" for a good all purpose rub. I usually add cayenne for some heat.
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Agreed! Been subscribed to the thread for a while just to drool over all of these amazing posts.Quote:
Originally Posted by Danno
Ive got a 14lb Choice full packer going on this Friday. 14 hour cook. Pacing the alcohol will be key.
It always is.
I dunno, you can always go for the pit controller / blackout drunk combo. Then it becomes more an issue of timing than of pacing. :fm:
I've got a whole pork shoulder sitting in the fridge right now. I'm thinking that maybe I can put it on Thursday night late and then have a few folks over on Friday evening to devour it. Just got a fresh keg of Yeti too. So yeah, things are looking up!
Not at all BGE stoke but i decided to make the other 8lb pork butt i bought into andouille sausage. I very tediously diced up half of it into 1/4" pieces, and course ground the other half. Seasoned heavily with cajun spices, 1 1/2 cups of dry red wine, thyme, pressed garlic and #1 prague. Let it do it's thing overnight.
Sunday i stuffed it into natural hog casings. Let them hang for 2 hours to dry. Threw them into my cold smoker with pecan pellets for 8 hours at 125*. This was the result.
http://www.tetongravity.com/?ACT=65&...3&temp_dir=yeshttp://www.tetongravity.com/?ACT=65&...3&temp_dir=yes
http://www.tetongravity.com/?ACT=65&...3&temp_dir=yes
Put this beauty on the egg about 10 last night. Ten hours later at 230* and it's chugging right along with an internal temp of about 140*. Gonna be good eats this evening!
http://i131.photobucket.com/albums/p...ps5xvdhxdc.jpg
Ok I've been stalking this thread all winter and I can't hold off anymore. I'm a complete BBQ JONG so any suggestions are welcome.
Otherwise I plan on getting a large with pretty much all the sundry items unless someone has had really good or bad experience with certain things one way or the other.
I'll read back through all this thread this week. Thanks in advance.
Pollo al Mattone.Quote:
Originally Posted by irul&ublo
Amazingribs.com....everything for the JONGQuote:
Originally Posted by mtnwriter
Sent from my iPhone using TGR Forums
Doing a BBQ chicken pizza and a pulled pork pizza tonight...
I just put a new gasket on my 9yr old Egg so she is all set for some serious summer cooking... Getting ready to get my large Egg a partner... Once you BBQ on an Egg you never go back...
Grilled up a couple of kai yaang chickens on the Egg last night. It's not just good for low and slow, it's a hell of a charcoal grill too. Brined in salt, sugar, garlic, lemongrass, cilantro, peppercorns; stuffed a paste of lemongrass, cilantro, garlic, salt under the skin; painted skin with soy, sugar and fish sauce; grilled at 375 for around 45 minutes; and finally, brushed with shallot oil first then honey just before pulling it off. Yum.
https://www.tetongravity.com/images/...7_o__forum.jpg[/URL]
I don't have a Green Egg, but I know my way around a smoker. Can I play with stoke in this thread?
That chicken looks great!
Yup. Lots of different set ups discussed.Quote:
Originally Posted by wolfelot
Sent from my iPhone using TGR Forums
Pulled it off at 194* internal temp after 17 hours. Oh goodness...
http://i131.photobucket.com/albums/p...psdwxhrbgo.jpg
Every freaking bit of that sounds fantastic! Nicely done sir.Quote:
Originally Posted by Pegleg
Yeah it does! I'm going to make something similar soon.
And yeah - all techniques applied in this thread. Simple unmarinated cow tri tip and some onion in the simple smoker. It's going to spend a few hours in there then go into the Dutch oven with a red sauce for a few hours. Shred it for tacos tomorrow.
Setup question:
I'm buying one this year, and it will sit on my new stone deck, unfortunately, in the sun until latish day most days. Does anybody have their's sheltered with an umbrella or canvas like material I could open and close when I need to? How high up should I plan on this cover working? I mean, the thing gets awfully hot, right? A combo with a fan would work?
I was starting the egg the other night after a couple of stout cocktails and I left it alone for a bit too long. When I finally walked out back to check on the temp there was a jet of flame coming well over 2 feet out of the top. I was seriously concerned that it was going to catch the house on fire (since the egg is on a covered deck). So yeah, the higher the better. ;)
So much Q stoke!
Cruiser nailed it! That chicken looks amazing too.
I love my egg, but size is getting to be an issue with multiple briskets or racks. I think I am going to go with a Old Country Smoker for a big rig. I would love to get a pitmaker vault.
http://www.stuff.bryanrabeconstructi...-Vaults-3c.jpg
This happened the other day. Bacon wrapped smoked oysters.
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Grills like a champ. Chicken Thighs and Squash.
https://www.tetongravity.com/images/...314__forum.jpg
Brisket
https://www.tetongravity.com/images/...uvq__forum.jpg
Nicely done... Fucking brisket is my nemesis... I can do 4 briskets - 2 will be killer and the other 2 I would not feed to pigs... Just can't get them consistent...Quote:
Originally Posted by Beer Drinker
You're cooking by internal temp, not time, correct?Quote:
Originally Posted by Undertow
Next, look at your cut of meat. Brisket isn't something to cheap out on. The higher grade, the better.