What's new
Fantasy Football - Footballguys Forums

Welcome to Our Forums. Once you've registered and logged in, you're primed to talk football, among other topics, with the sharpest and most experienced fantasy players on the internet.

Big Green Egg Grill (1 Viewer)

McGarnicle said:
Plus an ash tool you guys! :lmao:

Going to order a plate setter and cover right away...as far as other must-have accessories, I'm thinking a cast iron cooking grate is key right? I've had one on my Weber for the past 3 years, indestructible, easy to clean, and conducts heat better than anything.

I'm pretty ####### pumped to finally have one of these. My drunk ### already assembled the nest. :lmao:
Click to expand...
Congrats!

I bought the cast iron grate last year and just don't use it that often. Much easier to handle the regular one.

 
McGarnicle said:
God I love this ####### thing.
Click to expand...
:goodposting:

Although my wife started this new diet 8 months or so ago. Looks great. Sexy #####. Now, my wife who also used to be a big fan, my wife that dropped my hard earned money on an XL & cart, thinks that everything tastes "smoky" now. :mellow:

I should get some sort of award for not strangling her.

 
St. Louis Bob said:
McGarnicle said:
God I love this ####### thing.
Click to expand...
:goodposting:

Although my wife started this new diet 8 months or so ago. Looks great. Sexy #####. Now, my wife who also used to be a big fan, my wife that dropped my hard earned money on an XL & cart, thinks that everything tastes "smoky" now. :mellow:

I should get some sort of award for not strangling her.
Click to expand...
:lmao:

I get the "smoky" complaint too sometimes. Mostly with vegetables, not so much with meat. I try to avoid leaving veggies on when I shut it down, like I do when I melt cheese for burgers.

 
jamny said:
St. Louis Bob said:
McGarnicle said:
God I love this ####### thing.
Click to expand...
:goodposting:

Although my wife started this new diet 8 months or so ago. Looks great. Sexy #####. Now, my wife who also used to be a big fan, my wife that dropped my hard earned money on an XL & cart, thinks that everything tastes "smoky" now. :mellow:

I should get some sort of award for not strangling her.
Click to expand...
:lmao:

I get the "smoky" complaint too sometimes. Mostly with vegetables, not so much with meat. I try to avoid leaving veggies on when I shut it down, like I do when I melt cheese for burgers.
Click to expand...
I don't even use that much wood.

That's what she said.

 
Having the parents in town this week and now that I have the Egg, I want to tackle that most vexing of all cuts of meat (at least for me), the beef brisket. Every attempt on my old Weber ended in a tough, barely edible mess that I wouldn't serve for guests.

Need some help here - what's a foolproof way to get a nice, juicy brisket? Brine, no brine, marinate, rub? How big should I go? Approximate time & temp on the egg? I do have a good meat thermometer and I'm willing to start the night before to ensure it gets done all the way. Any and all advice much appreciated.

 
McGarnicle said:
Having the parents in town this week and now that I have the Egg, I want to tackle that most vexing of all cuts of meat (at least for me), the beef brisket. Every attempt on my old Weber ended in a tough, barely edible mess that I wouldn't serve for guests.

Need some help here - what's a foolproof way to get a nice, juicy brisket? Brine, no brine, marinate, rub? How big should I go? Approximate time & temp on the egg? I do have a good meat thermometer and I'm willing to start the night before to ensure it gets done all the way. Any and all advice much appreciated.
Click to expand...
I just did a 14lb brisket a few weeks ago and it.took 7 hoursI put on dry rub only, no brine, no injection. Cooked at 270, wrapped at 160

When it hit 195, I took it out. Seperated the flat from the point. Cubed the point and put in a tray with au jus from foiling for another two hours. Cambrauxed the flat. After two hours, the burnt ends were done. I sliced the brisket and ate. I.also dipped the brisket in the au jus from burnt ends.

The burnt ends were awesome. The flat was good. Could have been a bit juicier but was very good for my first successful attempt.

 
Last edited by a moderator:
My plate setter broke over the weekend and I need to replace it pronto. I'm looking for a good source to buy a replacement, but am also interested in the other options for indirect grilling/smoking set-ups discussed earlier in this thread. Appreciate advice/recommendations.

 
AcerFC said:
McGarnicle said:
Having the parents in town this week and now that I have the Egg, I want to tackle that most vexing of all cuts of meat (at least for me), the beef brisket. Every attempt on my old Weber ended in a tough, barely edible mess that I wouldn't serve for guests.

Need some help here - what's a foolproof way to get a nice, juicy brisket? Brine, no brine, marinate, rub? How big should I go? Approximate time & temp on the egg? I do have a good meat thermometer and I'm willing to start the night before to ensure it gets done all the way. Any and all advice much appreciated.
Click to expand...
I just did a 14lb brisket a few weeks ago and it.took 7 hoursI put on dry rub only, no brine, no injection. Cooked at 270, wrapped at 160

When it hit 195, I took it out. Seperated the flat from the point. Cubed the point and put in a tray with au jus from foiling for another two hours. Cambrauxed the flat. After two hours, the burnt ends were done. I sliced the brisket and ate. I.also dipped the brisket in the au jus from burnt ends.

The burnt ends were awesome. The flat was good. Could have been a bit juicier but was very good for my first successful attempt.
Click to expand...
The only time I did brisket, I did what you described to a T, with the exception being I cooked the thing at 225. Took like 18 hours. Next time I'm going higher temp for sure!!

 
One time I took my plate setter out after I was done. It was still hot. Laid it on the ground with its legs down and 2 of them snapped off. Whoops.

 
MCguidance said:
http://eggheadforum.com/search?Search=Indirect+cooking

http://eggheadforum.com/search?Search=Adjustable+rig

Many people use an adjustable rig, which is way more flexible/versatile. I still use my plate setter, but once it breaks I'll follow the herd.
Click to expand...
Ever since buying the R&B combo early last year, I have not used my plate setter since. Everyone who recommended it was spot on. The versatility is through the roof and the shape of the stone is great for ribs.

http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html

 
NewlyRetired said:
MCguidance said:
http://eggheadforum.com/search?Search=Indirect+cooking

http://eggheadforum.com/search?Search=Adjustable+rig

Many people use an adjustable rig, which is way more flexible/versatile. I still use my plate setter, but once it breaks I'll follow the herd.
Click to expand...
Ever since buying the R&B combo early last year, I have not used my plate setter since. Everyone who recommended it was spot on. The versatility is through the roof and the shape of the stone is great for ribs.

http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html
Click to expand...
The thing I like about the plate setter is that I can easily switch from direct to indirect and back - is it the same with this rig? Which combo do you recommend? I would say about 75% of my grilling is beef, chicken, pork, where I typically start with browning/searing on high direct heat, then put the plate setter in and shut vents to cook/finish with indirect. I do low/slow stuff like ribs, shoulder and brisket about 6-8 times a year.

Thanks for the advice. This thing is pretty expensive obviously.

p.s. - it was my FIL who broke the plate setter. He was helping me with some work in the back yard and he hardly noticed as it shattered into several pieces. I said nothing at the time, quietly put the pieces in the garbage later. If he had any inkling of what its going to cost me to replace, I would never hear the end of it.

 
CletiusMaximus said:
NewlyRetired said:
MCguidance said:
http://eggheadforum.com/search?Search=Indirect+cookinghttp://eggheadforum.com/search?Search=Adjustable+rig

Many people use an adjustable rig, which is way more flexible/versatile. I still use my plate setter, but once it breaks I'll follow the herd.
Click to expand...
Ever since buying the R&B combo early last year, I have not used my plate setter since. Everyone who recommended it was spot on. The versatility is through the roof and the shape of the stone is great for ribs.http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html
Click to expand...
The thing I like about the plate setter is that I can easily switch from direct to indirect and back - is it the same with this rig? Which combo do you recommend? I would say about 75% of my grilling is beef, chicken, pork, where I typically start with browning/searing on high direct heat, then put the plate setter in and shut vents to cook/finish with indirect. I do low/slow stuff like ribs, shoulder and brisket about 6-8 times a year.

Thanks for the advice. This thing is pretty expensive obviously.

p.s. - it was my FIL who broke the plate setter. He was helping me with some work in the back yard and he hardly noticed as it shattered into several pieces. I said nothing at the time, quietly put the pieces in the garbage later. If he had any inkling of what its going to cost me to replace, I would never hear the end of it.
Click to expand...
I got the R&B combo, that should work great for you.

You can switch from direct to indirect very easily.

 
Just 6 hours and it's already 195, wrapped up in the cooler. This was supposed to take all day. Looks and smells unbelievable.

 
I used a GrillAlert, couldn't believe it was already done so double checked with another handheld digital. It's a pretty thin 8lb cut, so that would explain it. Definitely looks and feels done. The true test comes in 30 minutes. :)

 
Premier said:
Do you guys have covers for your Egg? If so what kind? Number of options were out there.
Click to expand...
I need to get a new cover. I'm still using an old one I had from my last grill. The BGE one looked like you had to have the side tables down to use it. I want one that lets you keep them out since I always have things on the hooks.

 
jamny said:
Premier said:
Do you guys have covers for your Egg? If so what kind? Number of options were out there.
Click to expand...
I need to get a new cover. I'm still using an old one I had from my last grill. The BGE one looked like you had to have the side tables down to use it. I want one that lets you keep them out since I always have things on the hooks.
Click to expand...
I went to the local hardware store today where I got the egg. The official egg cover was 99 dollars. I walked 10 aisles over and bought a tarp and a bungee cord for 12 bucks.

 
Help me debug this:

Last night I did a simple spatchcock chicken direct at 350 for one hour.

I took bird off, closed lower vent and put the green cap on top vent and went in to eat dinner.

2.5 hours later I happened to wander out to the deck and saw the Egg was still at 350. I double checked the vent and cap and they were fully closed.

The best I can come up with is that it was extraordinarily windy out last night and maybe air was being blown in some how.....

I don't ever remembering this happen before.

 
NewlyRetired said:
Help me debug this:

Last night I did a simple spatchcock chicken direct at 350 for one hour.

I took bird off, closed lower vent and put the green cap on top vent and went in to eat dinner.

2.5 hours later I happened to wander out to the deck and saw the Egg was still at 350. I double checked the vent and cap and they were fully closed.

The best I can come up with is that it was extraordinarily windy out last night and maybe air was being blown in some how.....

I don't ever remembering this happen before.
Click to expand...
Very weird. Your guess really is the likely reason but I wouldn't think it would stay that hot.

 
jamny said:
NewlyRetired said:
Help me debug this:

Last night I did a simple spatchcock chicken direct at 350 for one hour.

I took bird off, closed lower vent and put the green cap on top vent and went in to eat dinner.

2.5 hours later I happened to wander out to the deck and saw the Egg was still at 350. I double checked the vent and cap and they were fully closed.

The best I can come up with is that it was extraordinarily windy out last night and maybe air was being blown in some how.....

I don't ever remembering this happen before.
Click to expand...
Very weird. Your guess really is the likely reason but I wouldn't think it would stay that hot.
Click to expand...
me neither. That is why I was very confused. 8ish years of cooking with this Egg and never noticed it happen.

If it does not happen next cook I will just chalk it up to the wind with no other better explanation.

The real strange part was the 350 temp. Even if wind was getting in, what are the odds that it would still be at the exact same temp as I was cooking at? Very bizarre situation.

 
After a long indirect cook, and you want to glaze, do you guys just take out the stone and raise the temp, or do you switch to another grill to do your glazing?

 
My wife is requesting for me to make the skin crispier for a spatchcock chicken.

I do the normal make sure bird is dry, leave it unwrapped in fridge, rub it with oil before cooking etc.

If I flip the bird skin side down for the last 10 minutes of the cook, will that help at all? I typically just cook at 350, skin side up for about 1 hour on raised grill.

 
Went to this event on Saturday. Bunch of hillbillies cooking up all kinds of tasty stuff on their Eggs and giving out unlimited samples. Also vendors selling their sauces, smoking woods, etc. and BGE had a tent set up as well, selling their official merch. And they had lessons. Pretty awesome time.

 
McGarnicle said:
Went to this event on Saturday. Bunch of hillbillies cooking up all kinds of tasty stuff on their Eggs and giving out unlimited samples. Also vendors selling their sauces, smoking woods, etc. and BGE had a tent set up as well, selling their official merch. And they had lessons. Pretty awesome time.
Click to expand...
That looks great! :)

Did you pick up any ideas or learn about any new accessories?

 
Does anyone hear ever cook a brisket on one shelf and then pork ribs or butt on another shelf? Are there any issues with one meat dripping going into anothers?

 
NewlyRetired said:
Does anyone hear ever cook a brisket on one shelf and then pork ribs or butt on another shelf? Are there any issues with one meat dripping going into anothers?
Click to expand...
If you care about that I'd consider rigging a second catch pan. But yeah, that's gonna be an issue. If you do a second catch pan if you cook the ribs vertical you could theoretically rig in up on the same level you do the ribs, or else get some pork flavor on the brisket. When I've done ribs and brisket I don't put the ribs on until the brisket is wrapped. Solves that issue.

 
NewlyRetired said:
McGarnicle said:
Went to this event on Saturday. Bunch of hillbillies cooking up all kinds of tasty stuff on their Eggs and giving out unlimited samples. Also vendors selling their sauces, smoking woods, etc. and BGE had a tent set up as well, selling their official merch. And they had lessons. Pretty awesome time.
Click to expand...
That looks great! :)

Did you pick up any ideas or learn about any new accessories?
Click to expand...
Bought some hickory chips that I liked because they are sized about halfway between a chip and a chunk, and one of those Smokeware chimney caps. Also sampled various amazing bites for which the hillbillies are supposed to be posting recipes on the site any day now. Some wings that blew me away, and some pineapple chunks wrapped in bacon with a chile glaze, and something called monkey bread. Also attended the brisket class which was informative. Brisket is going to be my favorite experimental meat with the Egg.

 
McGarnicle said:
NewlyRetired said:
McGarnicle said:
Went to this event on Saturday. Bunch of hillbillies cooking up all kinds of tasty stuff on their Eggs and giving out unlimited samples. Also vendors selling their sauces, smoking woods, etc. and BGE had a tent set up as well, selling their official merch. And they had lessons. Pretty awesome time.
Click to expand...
That looks great! :)

Did you pick up any ideas or learn about any new accessories?
Click to expand...
Bought some hickory chips that I liked because they are sized about halfway between a chip and a chunk, and one of those Smokeware chimney caps. Also sampled various amazing bites for which the hillbillies are supposed to be posting recipes on the site any day now. Some wings that blew me away, and some pineapple chunks wrapped in bacon with a chile glaze, and something called monkey bread. Also attended the brisket class which was informative. Brisket is going to be my favorite experimental meat with the Egg.
Click to expand...
I have a grass fed clod to try and cook next. I'm curious to see what their approach is to brisket and if it's much different than any of the main sites out there that coach people through it.

 
culdeus said:
McGarnicle said:
NewlyRetired said:
McGarnicle said:
Went to this event on Saturday. Bunch of hillbillies cooking up all kinds of tasty stuff on their Eggs and giving out unlimited samples. Also vendors selling their sauces, smoking woods, etc. and BGE had a tent set up as well, selling their official merch. And they had lessons. Pretty awesome time.
Click to expand...
That looks great! :)

Did you pick up any ideas or learn about any new accessories?
Click to expand...
Bought some hickory chips that I liked because they are sized about halfway between a chip and a chunk, and one of those Smokeware chimney caps. Also sampled various amazing bites for which the hillbillies are supposed to be posting recipes on the site any day now. Some wings that blew me away, and some pineapple chunks wrapped in bacon with a chile glaze, and something called monkey bread. Also attended the brisket class which was informative. Brisket is going to be my favorite experimental meat with the Egg.
Click to expand...
I have a grass fed clod to try and cook next. I'm curious to see what their approach is to brisket and if it's much different than any of the main sites out there that coach people through it.
Click to expand...
This lady's approach was very simple. Rub liberally with her concoction of sugar and spices, fat side up, 225° dome for around 1hr/lb until meat is 190°, wrap in foil and towels, rest in cooler for at least an hour or up to 6+ hours. I am curious to try it to see if I can forego this other recipe I've been using which has a lot of steps with glazing/wrapping in between (which yields the most heavenly meat I've ever eaten).

 
Another tip I'd never heard before -- pick up each brisket and give it a wiggle. The most flexible one is what you want, because the cow was lazier than the others and therefore has less dense muscle fibers, which will yield a more tender final product. Interestingly she said 50% of cooking a really tender brisket is selecting the right one. Good way to look like an expert at Costco, if nothing else.

 
Thought y'all might be interested in this.

Tim Midyette is a nice guy. I've had his brisket and it is very good. I have used the Midyette Premium Rum on lamb and duck confit and it is fantastic. His band Silkworm was one of my favorites. His new band, Bottomless Pit, is great too.

 
You must log in or register to reply here.

Similar threads

Kiddnets
The Iron Claw Movie
Replies
46
Views
1K
General Malaise
General Malaise
B
Daughters Apartment - Water in her bedroom from rain - what to do
2
Replies
55
Views
1K
b-snatchers
B
Anarchy99
Top 250 Best Selling Rock Albums (1967 - 1981)
12 13 14
Replies
675
Views
16K
zamboni
zamboni

Users who are viewing this thread

Total: 2 (members: 0, guests: 2)
Top