what is that monster bowl of sauce?
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what is that monster bowl of sauce?
Wine. Garlic. Salt. Pepper.Quote:
Originally Posted by RootSkier
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8 - 12 hours later
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Finish with garlic herb kerrygold butter if you like
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beats the taco/burrito/tostada/whateverthefucktheconfigurationwas I had for lunch...now i'm hungry again
(looks awesome!)
I’m going to be doing pizzas on the egg this weekend. Anyone have any good recipes?
How’d the pizza turn out?
My wife’s bday dinner almost ready. I had to put them on pretty quickly this morning (before temp had fully stabilized) and be running errands for about 5 hrs. After putting on. Got home and the temp of the egg was at 210*F. Stoked!
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Just a heads up for those looking for a deal on a nice Kamado... I already have a large and XL BGE and picked this up at Costco for $399... I have an RV at our local mole hill and always wanted to add a Ceramic grill, but didnt want to spend BGE money due to fear of theft... They were closing these out and come with the plate setter, nest, wings and a two tier grid... Comes with a life time warranty and seems pretty solid... For $399 was a no brainer... Now just need to find the biggest chain and lock for it... Size wise it is between my large and XL Egg...Attachment 288333Attachment 288334
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Local grocery store had full briskets half off... 5:30 AM just put a 14lber on at 250°... Hope it doesn't suck as we have 20 people coming over for dinner...Attachment 288424
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6 hrs in and temp hit 163°... Wrapped in butcher paper and will pull off Egg at 205°... Have never made a great brisket and am hoping I can break the cycle this go around...Attachment 288434Attachment 288435
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Lotta pressure to not fuck this up with 20 guests arriving.
Godspeed, sir! Looking forward to a good result in a few hours!
Thanks Cruiser... Def some pressure but if it doesn't turn out the way I want it I will just chop the shit up and make chopped brisket sandwiches... I will def take pics with final product...
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Holy shiat - finally...! Did not suck...Attachment 288490Attachment 288491
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Looks tasty! Those things can be tough to nail. Just picked up a flat at the farmers mkt on Saturday. Will put the egg to work on it sometime this week.
Here is a pic of my buddies big ugly smoker as he calls it. All DIY down to the 20# propane tank charcoal container in the bottom. He also has defuser plates inside to redirect heat. Thing is super efficient on the fuel. Smoked a couple of 3/4lbs hamburgers and it barely used any wood.
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Busy day today so no smoking. Just a few quick steaks.
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Bottle opener is a nice touchQuote:
Originally Posted by SB
Congrats Undertow!
Brisket chili is my go to with leftovers.
Thanks gents...Quote:
Originally Posted by mooseknuckles
Great idea moose - never would have thought about it and def will be on the dinner menu this week...
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Excellent smoke ring and bark. Looks moist as well! Good job!Quote:
Originally Posted by Undertow
Got em all glossy tonight!
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i want it on my face
I have to get off my lazy ass and do some ribs - you got me motivated...! Nicely done...Quote:
Originally Posted by Cruiser
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So simple... Wings smoked on the BGE for 45 min... Resting now and will be sauced shortly...Attachment 293329
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Smoking off some fresh sausage.
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Did a brisket that I finally liked. 50/50 salt and pepper by weight. It brought this cut to a happy place.
Nice. Did you wrap or just push through the stall?