Archive for the ‘grill’ 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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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

On the Grill: Hellfire Steaks!   1 comment

Hellfire strip steak with grilled corn on the cob

Hellfire strip steak with grilled corn on the cob

I had several strip and rib eye steaks taking up room in my freezer, and decided this would be a great time to stoke the Big Green Egg and cook ’em. Because anyone can direct grill steaks with the proper seasonings, I decided to do something different, and prepared the steaks using Steven Raichlen’s “Hellfire Steaks” recipe . The original recipe can be found here – and in Raichlen’s book, “How to Grill.”

http://www.primalgrill.org/recipe_details.asp?RecipeID=143&EpisodeID=19

I thought this crust – made of salt, pepper, powdered mustard and Tabasco sauce – would be very spicy, but I found out that this is not the case, and will add more Tabasco if I make this again. Here are some pictures of the steaks and some corn on the cob.

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