Post by: flashover101 on June 14, 2017, 09:45:11 PM
My direction will include my experiences both positive and negative and I hope that not only can I learn from each of you. I am by NO MEANS and expert nor a chef but some of the men and women I know in the Fire Service are the most talented and well fed people on the planet!
My first topic is size (yeah, she was right!) it DOES matter!
The Large Egg I own will comfortably cook 6 chicken breasts or 2 racks of ribs. There are plenty of sizes to choose from so based on your needs is how you should choose.
Second topic which I will expand on later is equipment. In order to start cooking food at a slow rate, the diffuser plate is a must. I also recommend the ceramic grill plate. Remember, if you're Looking, you ain't cooking
I look forward to questions and comments. My plan is to speak about my past experiences with all types of dishes to include:
Pizza
Bread
Cheese
Pork
Beef
Chicken
Fish
and so on and so on!
You can cook it ALL on the BGE because it's ALL about the amount of wood charcoal and temperature.
I'm already hungry!
(https://uploads.tapatalk-cdn.com/20170615/8268e1a54ed4f659c6a7b6d0ca6275cb.jpg)
Sent from my iPad using Tapatalk
Post by: Jango on June 14, 2017, 10:52:48 PM
Post by: Raisinhead on June 14, 2017, 11:56:10 PM
Post by: Chris36l on June 15, 2017, 06:17:19 AM
Sent from my iPhone using Tapatalk
Post by: flashover101 on June 15, 2017, 06:31:37 AM
Post up some of your cooks!! Do you have any favorite/signature dishes?Oh yeah! I'll post and take pics as I cook them!
Sent from my iPhone using Tapatalk
Post by: DOUG on June 15, 2017, 08:13:23 AM
Subscribed.
Post by: tcdawg on June 15, 2017, 09:12:59 AM
The Large Egg I own will comfortably cook 6 chicken breasts or 2 racks of ribs. There are plenty of sizes to choose from so based on your needs is how you should choose.
FYI
with the rib rack and the Large Egg, you can cook 4 full racks of ribs. For some reason, when I am doing ribs a lot of people want to come over.... done 4 racks many a time. May be doing them Sunday
Post by: BigMike on June 15, 2017, 02:26:18 PM
The Large Egg I own will comfortably cook 6 chicken breasts or 2 racks of ribs. There are plenty of sizes to choose from so based on your needs is how you should choose.
FYI
with the rib rack and the Large Egg, you can cook 4 full racks of ribs. For some reason, when I am doing ribs a lot of people want to come over.... done 4 racks many a time. May be doing them Sunday
What time?
Post by: flashover101 on June 15, 2017, 03:41:51 PM
I used the rib rack but stopped when I didn't want all the people over!! Ha! ;)
The Large Egg I own will comfortably cook 6 chicken breasts or 2 racks of ribs. There are plenty of sizes to choose from so based on your needs is how you should choose.
FYI
with the rib rack and the Large Egg, you can cook 4 full racks of ribs. For some reason, when I am doing ribs a lot of people want to come over.... done 4 racks many a time. May be doing them Sunday
Sent from my iPhone using Tapatalk
Post by: flashover101 on June 15, 2017, 09:51:36 PM
Can't thin of a better occupation than working at the firehouse (on slow days if they exist in Dekalb) would give a man a lot of time to think about cooking, plan the cooking, prepare the meat, and cook it slow while getting paid to do it, and nobody is going to bother you to polish the chrome if you're cooking!. Perfect scenario.Well, it used to be "slower" in DeKalb when I started but....things change over time I guess. BUT, we always make time to break bread with each other no matter the time of day!
Subscribed.
Post by: flashover101 on June 18, 2017, 03:39:21 PM
Carolina Slaw
1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
Mix the vinegar, sugar, oil, mustard and seeds in saucepan bringing to boil. Let completely cool. Slice vegetables or chop to your liking. I add salt and pepper to taste!
Enjoy!
(https://uploads.tapatalk-cdn.com/20170618/9d6db4ac2a8e7ddc118ccc49c06152f0.jpg)(https://uploads.tapatalk-cdn.com/20170618/0a8071befa28e9cec7f27b9fac521331.jpg)(https://uploads.tapatalk-cdn.com/20170618/03c5ef661d2efee9d3bac103ab489f5f.jpg)(https://uploads.tapatalk-cdn.com/20170618/8eb797031d7c458d301e618fb2061e78.jpg)
Sent from my iPhone using Tapatalk
Post by: tcdawg on June 18, 2017, 06:15:17 PM
Post by: Jeepster1407 on June 18, 2017, 09:17:11 PM
Sent from my iPhone using Tapatalk Pro
Post by: flashover101 on June 19, 2017, 08:19:26 AM
8 oz. molasses
12 oz. pickling salt
2 quarts of bottled water
6 to 8 pound Boston Butt
Combine above ingredients in a non-aluminum bowl so that meat is submerged and brine for at least 12 hours in refrigerator.
Remove from brine and add your favorite rub and let sit for another 6 hours.
Slow cook at around 250 degrees with Egg-deflector plate installed. You'll want the internal meat temperature to reach 165 degrees.
I used Peach Wood chunks layered throughout the wood charcoal. Remember, to cook low and slow you'll need the charcoal to the top of the inner shell. I don't usually soak the chunks and you shouldn't have to add more during the cooking. Too much smoked flavor isn't good...I also don't spend time scraping the interior of the Egg because all the previous cooks add more flavor to each additional cook (charred goodness!). During the cooking process, I will usually baste with Carolina Red basting sauce that I make from scratch.
Remember, if you're lookin' you ain't cookin!
Enjoy!!
(https://uploads.tapatalk-cdn.com/20170619/5488229d9b01e43fac9c9b6321ad4522.jpg)(https://uploads.tapatalk-cdn.com/20170619/404106f434c81ce48e25f102e1686532.jpg)(https://uploads.tapatalk-cdn.com/20170619/2bae38f3a949485141b058684f0fc66e.jpg)(https://uploads.tapatalk-cdn.com/20170619/70667ada69e73a536332bbc00bf5a4ca.jpg)(https://uploads.tapatalk-cdn.com/20170619/66f7f334da64da734b54e001cbe0c70c.jpg)(https://uploads.tapatalk-cdn.com/20170619/a26f0e3a8ae118a53afa4c710c9118c3.jpg)(https://uploads.tapatalk-cdn.com/20170619/0fff53cc9161357033a8a3ff7a5e943f.jpg)(https://uploads.tapatalk-cdn.com/20170619/4e861da1c083176d9790dc7a7d7b7772.jpg)(https://uploads.tapatalk-cdn.com/20170619/92fda7b8b54ae9fc1f0de431b6312d55.jpg)
Sent from my iPad using Tapatalk
Post by: DOUG on June 19, 2017, 08:29:18 AM
Unwrapped for the entire cook? I always wrap for the 2nd half and it improved my results consistently.
Post by: tcdawg on June 19, 2017, 08:53:37 AM
Post by: DOUG on June 19, 2017, 09:41:23 AM
you pull your Boston Butt at 165 internal temp?
Wow I read right past that.
Is this for a slicing Butt? I know slicers often cook to 165.
Most cook to 195+.
Post by: flashover101 on June 19, 2017, 10:05:24 AM
You're absolutely correct. My error...190 for pulled pork.you pull your Boston Butt at 165 internal temp?
Wow I read right past that.
Is this for a slicing Butt? I know slicers often cook to 165.
Most cook to 195+.
Sent from my iPad using Tapatalk
Post by: flashover101 on June 19, 2017, 10:06:59 AM
Nice. I like the brine. Have to try that.I wrap for the last 60 minutes after adding some additional seasoning then unwrap and cool for an hour.
Unwrapped for the entire cook? I always wrap for the 2nd half and it improved my results consistently.
Sent from my iPad using Tapatalk
Post by: flashover101 on July 02, 2017, 02:36:08 PM
Sent from my iPhone using Tapatalk
Post by: flashover101 on July 02, 2017, 03:57:11 PM
Sent from my iPhone using Tapatalk
Post by: Raisinhead on July 02, 2017, 06:20:56 PM
And then you find out that friends are on the way...just add more grills!(https://uploads.tapatalk-cdn.com/20170702/fec6c2ae1e7d17d4a41f2b6c3b717bdc.jpg)
Sent from my iPhone using Tapatalk
Nice! How do you like the minimax?
Post by: flashover101 on July 02, 2017, 06:42:40 PM
Love it! Perfect for just a couple of chicken breasts or hamburgers.And then you find out that friends are on the way...just add more grills!(https://uploads.tapatalk-cdn.com/20170702/fec6c2ae1e7d17d4a41f2b6c3b717bdc.jpg)
Sent from my iPhone using Tapatalk
Nice! How do you like the minimax?
Sent from my iPad using Tapatalk
Post by: flashover101 on July 12, 2017, 07:19:17 PM
Sent from my iPhone using Tapatalk
Post by: clark123456 on July 12, 2017, 08:13:35 PM
(https://uploads.tapatalk-cdn.com/20170712/4e5f39ebbca3930a97a67100a2737528.jpg)Awesome!
Sent from my iPhone using Tapatalk
Sent from my SM-G930V using Tapatalk
Post by: tcdawg on July 12, 2017, 08:47:42 PM
(https://uploads.tapatalk-cdn.com/20170712/4e5f39ebbca3930a97a67100a2737528.jpg)
Sent from my iPhone using Tapatalk
Holy crap that's cool
I AM THE ONE THAT KNOCKS
Post by: flashover101 on July 12, 2017, 09:04:04 PM
(https://uploads.tapatalk-cdn.com/20170713/67d36122f367f48a4d9ceea9a7287ae1.jpeg)(https://uploads.tapatalk-cdn.com/20170712/4e5f39ebbca3930a97a67100a2737528.jpg)
Sent from my iPhone using Tapatalk
Holy crap that's cool
I AM THE ONE THAT KNOCKS
Sent from my iPhone using Tapatalk
Post by: Raisinhead on July 12, 2017, 09:14:15 PM
(https://uploads.tapatalk-cdn.com/20170712/4e5f39ebbca3930a97a67100a2737528.jpg)
Sent from my iPhone using Tapatalk
That's awesome!!