Well. So much for waiting. MotherPuck and I gave each other an XL Big Green Egg today for our 14th wedding anniversary. I put it all together and just started 15 pounds of briskett on it. Te plan is to go low-n-slow with it, of course...18+ hrs at about 185 degrees.
Dinner is at 6pm tomorrow. I'll report in afterwards.
just enough time for me to get an appetite and drive on over...lol
A few challenges so far. First, had two flame-outs...one at about 0130 and another at about 0600. With neither did the temp inside the egg drop much below 150 degrees, so I just restarted the coals and pressed on! I think the problem was filling my drip pan with water...it just got too humid inside the Egg (as was evident by the condensation leaking from the bottom flue).Temperature control has a bit of a learning curve, but I got it to stabilize at 225 very quickly after the second relight. And with no extra moisture, it's been going strong ever since!
The brisket hit internal temp WAY before I thought it would. I neglected to factor in the fact that I wasn't cooking the same cut as the recipe called for, rather two flat-cuts. Smoking time would undoubtedly be less...in fact, about four hours less than id planned, which is where it hit internal temp.
Off the Egg it came to be wrapped in foil and towels. It's now in the empty cooler, resting.
Of course I couldn't resist twisting off a bit or three with the fork before I set them aside. Unbelievably tender, flavorful and juicy!! I cannot WAIT to cut into this stuff later!
Served dinner up at 6pm sharp! OH MY GOD! Seriously...the experience was religious. That was the best brisket I have ever tasted, let alone made myself. For sides, I baked some potatoes and onions. Rubbed the taters down with olive oil and kosher salt. Cleaned the onion, cut one side flat, put a smear of garlic paste and two pats of unsalted butter on it and wrapped them tightly in foil. Did them on the Egg at 400 degrees for two hours. The potatoes were unreal...perfect inside and the skin was almost a deep-fried kinda crispy. The onions were so soft that they could be spread on the baked potatoes like butter. When I pulled all that stuff off to serve at dinner time, I dropped an apple crumble onto the cooking rack above the plate-setter and pulled it off when we were done eating. It was cooked to perfection in about 40 minutes at a 400 degree dome temperature
Guys and gals, this thing is hands-down the finest outdoor cooking device I have ever had the pleasure of working on.
Cooking yet another meal on the Egg this evening.
In addition to the beef brisket (which was by far the most difficult thing to do, and probably would have been a good idea to do after getting some real experience managing the temperature instead of right away...whatever), we've done baby backs and whole chickens.
It's all been awesome, but the whole chickens are just flat out amazing! We can cook half a dozen of them at a time! We'll eat one whole chicken for dinner, then chill the rest. We then pick them apart for things like soups, quesadillas, salads, etc. The chicken has such an amazing smokey flavor!!
What I do is cut the backbones out and smash the whole chicken flat. Then, I soak the chickens in pure lemon juice for about four hours, then I rub them down with olive oil, kosher flake salt, black pepper, garlic powder, and herbs provencal. Onto the 350 degree cast-irons for 25 to 30 minutes a side, direct-grill style. Internal temperature is 160-165 when I pull it off.
El Pollo Loco can kiss my ass!
Man....tempted tempted tempted.
I made the best steaks I've ever made at home tonight. Seriously. The only way they could have been better is if they'd been ribeyes (they were New Yorks).
God I love the Egg!