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Big Green Egg

oldhifi said:
I use Bad Byron's Butt Rub, I think its the best out there. Lightly cover ribs and chicken. Also I use Dales steak sauce for marinating. dalesseasoning.com
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Make my own rub and BBQ sauce, been grilling since I was 15, 54 years ago, grilled it all
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Gutwrench said:
Sorry I haven't been in here. Great stuff. Thanks to everyone.

I made brats for Independence Day. Ha ha pretty boring.

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[doublepost=1500229142][/doublepost]Last week I started curing some pork belly for bacon.

Yesterday I smoked it and today sliced and packaged it.

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oldhifi said:
It was a pretty good size hen, I think the beer moisture makes it take a lot longer.
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Inside the chicken, the beer never boils,(at a proper temp to cook the chicken), to get the beer to boil and steam the chicken, you"d incinerate the chicken. Go to www.Amazing Ribs.com and check it out
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Uofmtiger said:
Those things are hard to cook. I have made one "Packers" brisket and I ended up finishing it off in the oven (which is actually a recommended technique from TexasBBQ, so I didn't feel too bad about it). Here is a pic of the one we made (it is bigger than it looks in the pic. It is on the biggest plate we own):

smoked brisket by Derek, on Flickr
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NICE!
 
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Cheffy Dave said:
Make my own rub and BBQ sauce, been grilling since I was 15, 54 years ago, grilled it all
[doublepost=1500229636][/doublepost]
[doublepost=1500229962][/doublepost]
Inside the chicken, the beer never boils,(at a proper temp to cook the chicken), to get the beer to boil and steam the chicken, you"d incinerate the chicken. Go to www.Amazing Ribs.com and check it out
[doublepost=1500230067][/doublepost]
NICE!
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Looking good!
 
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Ideally, any indirect cooking is best for brisket. It retains the natural beef flavor and breaks down the tissues which leads to flavorful and very moist meat. I do like the aesthetic quality of that brisket from a few posts ago. I was and never will be a fan of dark bark brisket.
 
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Made my first meat loaf on the Egg. Wife already requested we have it again so I'm going with it being a success.

hMT5s0Y.jpg
 
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mmmm BACON...
[doublepost=1500422743][/doublepost]and meatloaf is great too..share the recipe
 
I think I've got a tri meat recipe for loaf somewhere. But I can say it was a mixture of pork butt, beef and lamb, cooked slowly and indirectly. I'll have to dig through binders to find it. Anyone doing anything special this weekend? I was thinking of doing some smoked tritip and maybe some chicken breasts to freeze later.

I saw a peppercorn crusted recipe for roasted tritip online but I figured it wouldn't be hard to smoke it. Plus, I'll get the rich peppery flavor.
 
I've been using an egg for years and its the best thing I have ever bought! I have the smaller egg for 2 people and cook out chicken, steak, vegetables and absolutely love it! It easy to setup, wait to get it hot and cook on it. I was fortunate to meet the founder of the egg at my previous job and he signed a Green Egg book for me, it was awesome! I highly recommend it and its a better meal than any restaurant, unless your eating at a Del Frisco's, lol. Enjoy it!!
 
1Zach1 said:
Running about 550. I really need to change up my set up and get a proper pizza stone.
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I think it turned out terrific. You looks good. I'm hungry for pizzas now. I make seem to turn out the best when it's 550 F or higher. About 5-6 minutes.

Funny, I stack three bricks on top of the fire ring to elevate the rack so I can cook chicken wings on direct flame.
 
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Gutwrench said:
I think it turned out terrific. You looks good. I'm hungry for pThe pizzas I make seem to turn out the best when it's 550 F or higher. About 5-6 minutes.

Funny, I stack three bricks on top of the fire ring to elevate the rack so I can cook chicken wings on direct flame.
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Good idea!
 
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JamesMike said:
I had it in Cairo, Eygpt, had small octopus, shrimp, shark, oysters, certainly different.

I forgot the baby crabs.
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Oh I understand now. I've had something similar in China. It had octopus and squid on it. It was very popular, but my family rarely ate seafood so I have never been very fond of octopus or squid.

I make paella a couple times a years. 1. It's a great party dish that everyone can get involved. 2. Delicious.

Here's a picture of one fresh off the grill.

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