Wait, so the foil eliminates the stall entirely? Tell me more...Quote:
Originally Posted by BigKuba
EDIT: Apparently so. Here's a pretty thorough explanation. Guess I'll start using the Texas crutch more often!
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Wait, so the foil eliminates the stall entirely? Tell me more...Quote:
Originally Posted by BigKuba
EDIT: Apparently so. Here's a pretty thorough explanation. Guess I'll start using the Texas crutch more often!
Yeah, I hadn't hear about that either. And I'm not anti-foil. I always wrap my baby backs, just not my butts.
Stall is caused by evaporation. Foil wrap = no evaporation = no stall. The bark suffers though.Quote:
Originally Posted by Pegleg
so I finally pulled the trigger on a big cheap egg (aka Akorn) since they are available in Canadia finally. School me on temp probes & controllers. party Q's really cost $200-ish??
I did the no foiling for years and the results were always good... Than I went to a major BBQing event and saw the biggest names foiled their pork butts... It absolutely helps the butt break through stalling period, but for me the end result turns out much more moist... I just pulled mine off the BGE at 200 deg and you can see all the natural juices from the butt are captured in the foil... I will save this and baste the meat as I am pulling it... I will not do another butt w/o foiling again...
I had the first gen BBQ Guru and was worth its weight in gold and I now own the Cyber Q... For me the two accessories that I would not be without is the Cyber Q and a FoodSaver...Quote:
Originally Posted by jamesp
I guess its easier to justify as it includes a food temp probe.
Anyone else got an akorn? Does a turkey fit on one of the cannon rack things?
pork shoulder that became pulled pork. Loving the big fake egg!
Attachment 182125
Been doing some combo sous vide followed by a sear in the egg. Hangar steaks and tri tip turn out amazing.
Planning on a some ribs using this, method
http://uploads.tapatalk-cdn.com/2016...edd12a589d.jpg
An XL Egg arrived today! I'm fired up. Can't wait to get something working in it.
Congratulations. I see you cooking every meal on it, for at least a month or two.
"If you boil your ribs, the terrorists win"Quote:
Originally Posted by myles long
Meathead Goldwyn
I'm gonna give it my all. Time is not on my side. Work, kid sports and a fishing problem are gonna get in the way of every night but on any off night I have or on the wknds, that thing is gonna be cookin!Quote:
Originally Posted by Beer Drinker
Haven't been this excited about a purchase in as long as I can remember. Got it filled with charcoal , ready to go tomorrow. Haven't decided what to go with yet tho.
FKNA Schwerty! I hope you get decades of quality service out of it.
One tip for a new egg user, bring the temp up slowly cuz it's a hell of a lot easier to warm the egg up than it is to cool it down.
care to share tips re building the fire for x cooking time? I have a chimney starter using lump charcoal (all different sizes), & a temp controller. Seems I either make the fire too big to start then its cranking too hot. Then last time I lit less coals but after ~7hrs the fire was dying down. I looked in it later & there seemed to be plenty of unburnt coals but I guess they weren't touching the lit ones so the fire died out.
I think a post river feast would be appropriateQuote:
Originally Posted by schwerty
Wife and kids are gone 6/11-18. I bet you have some "work" to do up this way around then.Quote:
Originally Posted by teleee
In my Akorn cooker, I usually build a pile of lump charcoal and put a Weber starter cube a couple of inches down from the top, light it and let it go for 15 minutes or so, and then spread the coals a bit and you're good to go. It helps because it gets things lit well enough to generate heat and keep burning but you're not starting with a raging inferno (which is what a chimney tends to do). Also, starting with a top-down lighting process lets the fire slowly burn its way down, which helps with long cooks. The Weber cubes are great, they burn solidly for about 5 minutes and then are gone, so by the time you put the food on there's no trace of them left.Quote:
Originally Posted by jamesp
Only time I've ever had my fire go out when I still had plenty of good charcoal was when I was going low and slow and didn't clean all the ashes out of the bottom before I got the fire going.
I tapped the fire grill before putting coals on it but didn't clean the ashes out of the pan underneath - is this what you mean? & yes I was cooking low & slow when it burnt out. I didn't worry about the ashes underneath as they didn't seem close to the burning coals on the fire grill?
Maybe I'll try the burn down thing. Otherwise, is it better to spread the lit coals around or keep a little pile close together in the centre?
Got roped into cooking for 45 people for the Mrs' company lunch today.
I was up against the clock and it got a little sporty for a while, but it turned out beautifully. Everyone raved about it apparently.
Old picture but you get the ideaAttachment 182291
Attachment 182292
Love my green egg!
Nice.
Put a 8# shoulder on about 2 hours ago.
The smell of pork cooking on the Egg is intoxicating.
I do now! Let's see what we can put together.Quote:
Originally Posted by schwerty