Can I get some Big Green Egg stoke please?

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

Quote:

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Originally Posted by BigKuba

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

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That looks good, but real Santa Maria rub is garlic powder or garlic salt, salt and pepper. Only.

Google "memphis dust" for a good all purpose rub. I usually add cayenne for some heat.


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Quote:

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Originally Posted by Danno

god I want one of these

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Agreed! Been subscribed to the thread for a while just to drool over all of these amazing posts.

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.

Quote:

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Originally Posted by irul&ublo

No. Wrap two bricks in foil and put on top


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Pollo al Mattone.

Quote:

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Originally Posted by mtnwriter

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.

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Amazingribs.com....everything for the JONG


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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!

https://www.tetongravity.com/images/...508__forum.jpg

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Originally Posted by wolfelot

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!

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Yup. Lots of different set ups discussed.


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Pulled it off at 194* internal temp after 17 hours. Oh goodness...

http://i131.photobucket.com/albums/p...psdwxhrbgo.jpg

Quote:

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Originally Posted by Pegleg

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]

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Every freaking bit of that sounds fantastic! Nicely done sir.

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.

Attachment 166843

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.
https://www.tetongravity.com/images/...916__forum.jpghttps://www.tetongravity.com/images/...457__forum.jpghttps://www.tetongravity.com/images/...153__forum.jpg

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

Quote:

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Originally Posted by Beer Drinker

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.
https://www.tetongravity.com/images/...916__forum.jpghttps://www.tetongravity.com/images/...457__forum.jpghttps://www.tetongravity.com/images/...153__forum.jpg

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

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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:

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Originally Posted by Undertow

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...

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You're cooking by internal temp, not time, correct?

Next, look at your cut of meat. Brisket isn't something to cheap out on. The higher grade, the better.