Archive for the ‘eggfest’ Tag

Brisket for Easter Sunday on the Big Green Egg   Leave a comment

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I made a brisket for the first time a few weeks ago. I followed the directions in Steve Raichlen’s BBQ University (“Smokelahoma” Brisket), and used my large Big Green Egg.

But, there was a casualty — there was a fire in my cooker and table, discovered this the morning after my cooking was done.

I think the gasket failed. I have a picture of what looks like a “blow-out” the gasket is actually curved / curled outwards. I believe this happened because the outer shell was cracked – remember I dropped it when it was new? It finally gave out.

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It is also interesting to see how it changed when I moved it outside to store. It used to be inside the garage. I noticed the shell would sweat – water would come out of the ceramic shell when cooking with it. So there’s expansion and contraction. All contribute to the fire.

So, I think this is the scenario, CSI style:
The fire box was over-loaded. I did not want to re-fuel during my cook (9 Lb brisket). Filled it too high. Lit the fire, temp was about 200 degrees to 225, low and slow. Cooked for 6 or 7 hrs.

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After it was done, I did my usual “sterilization burn” — open all the vents fully open and closed the lid to clean everything.

The crust was sugary and so added an element of catalyst to the fire, along with the grease.

By this time it was very dark outside, I had to use a flashlight to check the temp and the meat. I thought I saw the thermometer pegged all the way, so it was more than 700 or 800 degrees.

I didn’t think anything about that, since I always burn the crud off. Went to bed. . . Next morning, I saw this:

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I wish I could have seen the fire! Easter Sunday morning, I looked outside – and saw the table. No smell, no fire, I think there was early AM dew. So the fire was out. Notice the table stopped burning by itself. Lucky.

I guess the good news is — I get to buy a new one!

The timing of the So Cal Eggfest is great, I can make it to this on on June 11 – This is a great way to see these cookers in action and meet the crazy fans of this interesting smoker – grill – oven – outdoor stove.

 

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Ono Ono Chicken Thighs on the Big Green Egg   Leave a comment

I made some “shoyu chicken” a while ago.

(ONO ONO means – VERY delicious.) It starts with a simple marinade, the ingredients look like this . . . .

Marinade ingredients for the Ono Ono Chicken

I decided I wanted to try trimming the thighs “competition style.” I need more practice, but this is what I did. It took a long time to do all this surgery, but it was worth it, since there is a lot of un-needed fat that you can throw away.

Thighs from the supermarket had this weird flap of extra skin. Yeah, I do love eating that stuff, but I decided to trim it off.

Chicken thigh from the local supermarket – all kinds of extra skin.

After trimming the excess, pull the skin away from the meat. If this process bothers you, you may want to think of this as a biology lab session. All this surgery is not for the faint of heart – and stomach.

Pull the skin away from the meat, and scrape the pasty fat away.

I used a spoon and a paring knife to scrape the fat from the inside surface of the skin.

Use various tools to scrape the fat away.

Keep scraping, but try to avoid damage to the skin.

 

Once the excess is scraped off, stretch and wrap the skin back on the thigh meat. I removed about a tablespoon or so of this excess stuff from each thigh. This is what it looked like. The guy performing the demonstration made his thighs look like little pillows, almost like a perfect, puffy rounded rectangle. Amazing.

Chicken thigh after trimming and de-fatting.

Prep Work Done – On to the Grill!

The marinade has a lot of sugar, so indirect grilling is used to prevent nasty flare-ups. (Big Green Egg Platesetter legs up, under the grill grate.)

Ono Ono Chicken on the Big Green Egg

Isn’t the color amazing? Cook until the safety zone is reached, about 160 to 170 degrees F.

Get ready to eat.

 

Here we go —

Ono Ono Chicken ready to eat.

 

I posted the recipe on the Green Egg – EGGhead Forum in 2011.

 

Rewind: A BBQ Summer   Leave a comment

Getting the Big Green Egg up to temperature (250 degrees F). Hickory chips were added.

Getting the Big Green Egg up to temperature (250 degrees F). Hickory chips were added.

A recap of my first few cooks with a Big Green Egg ceramic cooker. Click the link >>>>  A Barbecue Summer