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Big Green Egg & Other Ceramic Grills All Encompassing Thread

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13 hours ago, Baboontyme said:

Sounds similar to what I've mentioned on pages way back in the thread. I'm sure the water pan helps but I think there's something to the theory about the heat coming in on the side of the plate setter, as well. Obviously would be more of an issue on an 18.5" like my Primo where a brisket basically touches the lid on both sides at the start vs a bigger one. I'd be curious to hear from those that have never had this problem what size ceramic they have. I also wonder if the fire is just too close to the plate setter. Maybe a half fill would work better. 

I'm not exactly buying briskets left and right to cook for people these days, perhaps in non pandemic times I'll do some experimenting. Next brisket I cook, however, I will be going back to the WSM. 

So, you have a Primo, a WSM, and the stick burner trailer?  Good to have options.

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10 hours ago, Mortimer said:

I usually try to cook to 203. 

This is a red flag for me. You need to start probing tender around 195 every 15min or so. Each will finish at a different temp, Prime usually finishes lower. You might just be overcooking every time.

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I keep hearing about these magic briskets that finish sub 200, but I’ve yet to actually see one. Butter probe tends to appear in the 200-203* range quite consistently for me (almost always Prime from Costco) and even then I’m only pulling when the whole thing is done, so some sections are 204-206 by the time I pull and I don’t recall ever thinking those sections were over cooked

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Did the pork belly burnt ends yesterday.  No pics.  I basically followed the John Setzler method.  The cook went fine.  Two things I would change next time:  (1) Leave the foil off longer at the end to get some actual bark on the chunks, and (2) come up with a good sauce for the final mix.  I won't tell you what I used, as it may provoke ridicule.

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2 hours ago, CycleTex87 said:

Did the pork belly burnt ends yesterday.  No pics.  I basically followed the John Setzler method.  The cook went fine.  Two things I would change next time:  (1) Leave the foil off longer at the end to get some actual bark on the chunks, and (2) come up with a good sauce for the final mix.  I won't tell you what I used, as it may provoke ridicule.

I've used various barbecue sauces to finish as well as butter, brown sugar, and honey.  Butter, brown sugar, and honey is awesome.  While the basic rib rub that I use on the chunks tastes great, I am going to experiment with a rub with more heat. 

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I've been using the BGE like crazy lately. Need to pick up some additional toys for it. Thinking a rack extender or foldable grill grate for adding wood chunks, or perhaps a cast-iron griddle. Suggestions? I've already got the butane, cordless lighter, CyberQ fan/probes, Kick Ash basket and rain cap.

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46 minutes ago, Jerry Callo said:

I've used various barbecue sauces to finish as well as butter, brown sugar, and honey.  Butter, brown sugar, and honey is awesome.  While the basic rib rub that I use on the chunks tastes great, I am going to experiment with a rub with more heat. 

I used the Pryles Hard Core Carnivore Red, and didn't think it imparted much flavor, honestly.  I really thought about adding some black pepper but didn't.  Maybe I needed to use more of the rub in the first place.  The meat itself is awesome.

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Just got a BGE a few weeks ago- did steaks for the first time tonight.

Did reverse sear, interior of the steak was perfect medium rare, but still not getting the sear I was hoping for. 

Let the steak sit in the fridge dry brining for a couple of hours before the cook. Let it get up to about 550 before putting vegetable oil on the steak and throwing it back on to sear. Basically followed the recipe on amazingribs.com
 

Amy ideas on what else to do to get a good sear? Might need to find a way to get a skillet on there to sear 

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Just got a BGE a few weeks ago- did steaks for the first time tonight.
Did reverse sear, interior of the steak was perfect medium rare, but still not getting the sear I was hoping for. 
Let the steak sit in the fridge dry brining for a couple of hours before the cook. Let it get up to about 550 before putting vegetable oil on the steak and throwing it back on to sear. Basically followed the recipe on amazingribs.com
 
Amy ideas on what else to do to get a good sear? Might need to find a way to get a skillet on there to sear 

You could get the grates to let you cook cowboy style, right on top of the coals.

Or just get the fire super hot before searing. Issue is how to finish if you don’t want black and blue.

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I put a cast iron skillet or griddle pan on top of my grates sometimes, and let the iron really get hot for a couple minutes (this is key, you're using the heat capacity of the iron to help you sear), before dropping the steak on for sear. Also, if you're after a really good crust, try a mayo sear.

Horrid phone flash photo, pan sear on a Jr size kamado:

sear.thumb.jpg.f88bbb61720542949e339006d8a7ce76.jpg

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1 hour ago, BillyMadison said:

Just got a BGE a few weeks ago- did steaks for the first time tonight.

Did reverse sear, interior of the steak was perfect medium rare, but still not getting the sear I was hoping for. 

Let the steak sit in the fridge dry brining for a couple of hours before the cook. Let it get up to about 550 before putting vegetable oil on the steak and throwing it back on to sear. Basically followed the recipe on amazingribs.com
 

Amy ideas on what else to do to get a good sear? Might need to find a way to get a skillet on there to sear 

You will never get much of a sear on grates. Put a cast iron in there when you crank up the heat and let the steak rest while it gets hot after the reverse sear. Little oil and butter in the cast iron right before you drop the steak back in. Maybe 90 seconds a side and you're done. 

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