Big Green Egg Cart

[rmwarren]

RMV

I would recommend you read Dr Barbecue great book. To keep a brisket moist a coupe of solution, injected with a brine solution or wrap it in aluminum with some apple juice. Most of the smoke flavors happens in the first two hours after that you can can cook it in a oven or a barbecue as long as you control the temperature. I usually give it 2.5 hours in the smoker with what ever wood chips I decide then wrap the beast up and poor apple juice put it back in the green egg then to  bed.

Bruce

Thanks - just ordered th book.

 

[leakyroof]

Ok, since this has sort of turned into the general BGE thread - here is my table. (Built pre-festool)

Ribs are a good first low-and-slow cook on the egg. Pulled pork is also great and is a hard cook to screw up. (But it'll take a lot longer than ribs.)

Very nice table-Is that Ipe on the top?  What is the rest of the material?  How's it holding up 4 years later[2007 pic]

 

[awdriven]

Very nice table-Is that Ipe on the top?  What is the rest of the material?  How's it holding up 4 years later[2007 pic]

Thanks! It's Ipe deck boards and painted cedar framing. I used Cabot's Australian Timber Oil for the Ipe finish.

I mostly cover the table when not in use, but sometimes it gets a day or two of sun. After four years the integrity of the whole table is very good. The Ipe had weathered and grayed some.

I just used my RO90 and 120 grit Granat and it took off the gray and the finish quickly. It was remarkable how little the finish and the weather had penetrated the wood. I plan to apply more Cabot's and go another three or four years.

The painted cedar needs no attention other than a little cleaning.

 

[Wonderwino]

A side benefit to the BGE is that a 12 - 16 hour low-temp smoke only consumes about 4# of lump charcoal.

But, how much beer does it take? 

 

[HowardH]

Lump charcoal makes a big difference. Much easier to light and burns longer. Long and low temp requires large size pieces. I had mine up to 600 the other night and you could barely feel the heat right next to it. Truly amazing!  I cooked a tri-tip roast the other night. For all you Texicans or wannabes  [big grin]. I used Coopers dry seasoning. Unbelievably good stuff!  oh!  As to the LOML using the egg, forget it.  There is a not well known medical condition called "idontdocharcoal" syndrome that only affects women. Kinda strange.

 

[awdriven]

Tri-tip on the egg is one of my favorites too. Dizzy Pig 'Cowlick' rub is great on briskets and beef roasts.

 

[rmwarren]

There is a not well known medical condition called "idontdocharcoal" syndrome that only affects women. Kinda strange.

Actually it affects everyone else in my household, which seems to keep them away from the egg area and kinda suits me fine. During our monthly stock-the-freezer-events I will grill stuff for hours which we individually wrap & freeze to be thawed later as needed, i.e. grilled chicken to toss on a salad, etc.

I get to stand around in the sunshine, sip a cold one, listen to the music I prefer and I can claim to be "working"...

 

[venk67]

[attachimg=#1]Cooked a Turkey on my BGE today for my staff.

Very moist, and buying a brined turkey made all the difference in terms of a great flavor.

Bought the turkey at Trader Joes.

bigger view:

 

[tbellemare]

We've been investing the extra effort into brining our meats for a while also. It makes a difference. The meats tend to be much juicier and if you don't leave them too long in the brine, they aren't any more salty. You just have to adjust the seasoning accordingly.

Tom

BTW, Venk, that turkey looks killer!

 

[GhostFist]

it is of absolutley no surprise  that festoolers are also eggers. I don't own one but am jealous beyond your imagination. I'm also hungry. long live true bbq!! wood fire for life!

 

[awdriven]

Yum! I always like to cook on the egg for Thanksgiving, but it's usually not a turkey. My in-laws do that.  I haven't had a lot of luck with whole turkeys for some reason. I get great roasted chickens, but can only seem to be happy with turkey breasts or thighs on the egg so far.

 

[tiralie]

Cooked a Turkey on my BGE today for my staff.

Very moist, and buying a brined turkey made all the difference in terms of a great flavor.

That looks absolutely delicious!
Tim