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Mine does low and slow great, but you still have to keep an eye on the temp (which I think is true of a BGE as well). I don't have a party-q, though. My guess is that with the party-q, you'll be set for all-night cooking. I've definitely never had mine run out of charcoal during 10-12 hour smokes, so if you have a gadget keeping an eye on the temp for you, there shouldn't be any reason you'd need to check it during the night.Quote:
Originally Posted by jamesp
https://www.tetongravity.com/images/...017__forum.jpg... 7 hours @ 275f
https://www.tetongravity.com/images/...203__forum.jpg bark
https://www.tetongravity.com/images/...558__forum.jpg
http://321dead.files.wordpress.com/2...ting-paleo.gif
Threw a brisket on this morning at 5 am.
Watching Aaron Franklin youtube videos while you drink coffee and smoke dope, leads to excessive BBQing.
^^^ Confused... that's not a brisket, looks like a pork shoulder.
You are correct. That's a pork shoulder I did on Sunday. I forgot to add that. Brisket went on this am.Quote:
Originally Posted by Pegleg
I think I will wait until after I move into a more permanent house in a couple months, but I'm finally going to buy an egg.
Beer drinker is bringing it boys!
Thanks Cruiser!
It's getting worse. I am having trouble sticking to one type of animal. Sheep, Pig, and Cow are represented here. High temps, in the 600s.
https://www.tetongravity.com/images/...631__forum.jpg
Badass. Last night I made two spatchcock chickens:
- Patted dry, rubbed down with garam masala and some salt, let sit in the fridge for a couple hours
- Grilled direct at 325* with a few wood chips (sweet wood mix) until they reached 160* in the breast and 180* in the legs (~1-1.5 hrs?)
- Brushed a bit with grapeseed oil and put under the broiler for a couple minutes to further crispify the skin (got lazy -- it started raining)
No pics because they didn't last long enough to photograph
Perfectly cromulent meal for a Wednesday evening
Did you brick them?
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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
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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...