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Atlanta · 3 August 2009, 04:12 AM

Sunday cooking fun while wearing my GMTIIc. Ribs on the bottom, chicken on top. 275 degrees for 4 hours with hickory/pecan wood. Fork tender and delicious.

Enjoy.

Mailman2650 · 3 August 2009, 04:19 AM

I'm just south of you, I'll be there soon!

rvan · 3 August 2009, 04:23 AM

Looks mighty tasty. Whats the base of Georgia style BBQ sauce?

Atlanta · 3 August 2009, 04:45 AM

Quote:

Originally Posted by rvan

Looks mighty tasty. Whats the base of Georgia style BBQ sauce?

Traditionally, it would be tomato in Georgia. Personally, I like the flavor of the meat and add a little Kraft BBQ sauce on the side.

rvan · 3 August 2009, 05:18 AM

Quote:

Originally Posted by Atlanta

Traditionally, it would be tomato in Georgia. Personally, I like the flavor of the meat and add a little Kraft BBQ sauce on the side.

Well from the pictures it looks like it might not need anything.

Lion · 3 August 2009, 05:56 AM

Looks great, what time is dinner being served!!! LOL!!!

Art 1 · 3 August 2009, 06:17 AM

That's exactly what I had today, looks good.

jbjenkins · 3 August 2009, 06:20 AM

You're providing me the impetus to fire up my BGE! Good job on the grilling!

TheVTCGuy · 3 August 2009, 06:27 AM

Looks great Jim!

WHY WASN'T I INVITED!?

Atlanta · 3 August 2009, 09:41 AM

I'll have to send out invitations next time!

AIKO · 3 August 2009, 09:48 AM

Looks great. The Big Green Egg has a cult following.

Harvey58 · 3 August 2009, 09:56 AM

I also have a Big Green Egg and I love it!!! I have made baby back ribs, chicken, and pork butt on my egg and it turns out great!!! I have about $1500 bucks tied up in my egg and the table it sits in. I amalways looking for new things to cook on the egg.

wino4ever · 3 August 2009, 11:23 AM

one of my co-workers is seriously into the BGE and attends numerous events.
i could be getting sucked in soon.

allanofcalifornia · 3 August 2009, 02:42 PM

Boy, that food looks so delicious!! Does it taste as good as it look?

Allan

JJ Irani · 3 August 2009, 05:51 PM

Hey Jim,

Those pics are so damn good and the food looks so superb, I can smell it all the way down here!!

I'm coming over, buddy!!

Gaijin · 4 August 2009, 02:26 AM

Wow! Nicely done!

Atlanta · 10 August 2009, 11:47 AM

Been on a weekend cookin' (smokin') kick lately. Enjoy the pix - it was better than it looks. You cannot imagine how moist this brisket was.

Jim

Atlanta · 10 August 2009, 11:55 AM

Forgot to mention some details...

11lb. Black Angus Brisket (packer cut). Put it on at midnight and let it smoke at 250 for 11 hours. The rack on top is fat trimmings - I let the fat render and drip on the brisket below to keep the moisture. The dark black finish is from the dry rub - it is called 'bark' and has a great crisp - the meat falls apart when you slice it - have to have a towel to mop up the juice!

Hungry anyone???

Idle Swede · 10 August 2009, 11:56 AM

You bet.

iSellJerseyShore · 10 August 2009, 11:58 AM

Quote:

Originally Posted by Atlanta

Forgot to mention some details...

11lb. Black Angus Brisket (packer cut). Put it on at midnight and let it smoke at 250 for 11 hours. The rack on top is fat trimmings - I let the fat render and drip on the brisket below to keep the moisture. The dark black finish is from the dry rub - it is called 'bark' and has a great crisp - the meat falls apart when you slice it - have to have a towel to mop up the juice!

Hungry anyone???

I think you are going to make me end up buying a smoker! That sounds absolutely delicious!

-Frankie

Skullring · 10 August 2009, 12:04 PM

Looks great Jim. I am going to buy one of those big green eggs soon. I can't stand it too much longer.

iSellJerseyShore · 10 August 2009, 12:08 PM

Whats the make/model of that smoker?

-Frankie

iSellJerseyShore · 10 August 2009, 12:15 PM

Quote:

Originally Posted by iSellJerseyShore

Whats the make/model of that smoker?

-Frankie

Never mind...... I answered my own question....

www DOT biggreenegg DOT com

-Frankie

iSellJerseyShore · 10 August 2009, 12:26 PM

I can't believe the price of these Big Green Egg's!

Yikes~!

-Frankie

Atlanta · 10 August 2009, 09:48 PM

Quote:

Originally Posted by iSellJerseyShore

I can't believe the price of these Big Green Egg's!

Yikes~!

I told myself it was an outdoor cooking appliance, like a stove. I have used it every weekend since I bought it which is more than I can say about my stove.

BUT... you can buy the Charbroil basic smokers for around $100 - they work similar, but they don't last as long. The big advantage of the BGE is the heat retention (which keeps the juice inside the meat), and they last forever.

Atlanta · 16 August 2009, 08:47 AM

Wonder what this will look like in 12 hours...

Idle Swede · 16 August 2009, 08:49 AM

Quote:

Originally Posted by Atlanta

Wonder what this will look like in 12 hours...

I think it will look delicious.

Hhhmmmm 12 hr's, plenty of time to get to Atlanta.

Omega_Precision · 16 August 2009, 09:04 AM

Quote:

Originally Posted by Atlanta

Sunday cooking fun while wearing my GMTIIc. Ribs on the bottom, chicken on top. 275 degrees for 4 hours with hickory/pecan wood. Fork tender and delicious.

Enjoy.

I will fly out to Hotlanta just to participate in your cookouts!

Fantastic smoking

Omega_Precision · 16 August 2009, 09:07 AM

Jim,

Any experience with the Mini Eggs? I am thinking about having one for football tailgating. Are they any good for tailgating? Too long to cook? Thoughts? Ideas?

Henry

Lol-x · 16 August 2009, 11:46 AM

I got one of those egg syle BBQ's (japanese brand) about 20 years ago.
They are great.

That meat I can only imagine how it must be

3 August 2009, 05:56 AM	#6
Lion "TRF" Member Join Date: Jan 2009 Real Name: Leo Location: Midwest Watch: GMT-II 16710 PEPSI Posts: 21,461	Looks great, what time is dinner being served!!! LOL!!! __________________ SS GMT-II 16710 PEPSI(Z-serial#) THE ONLY DIFFERENCE BETWEEN MEN AND BOYS IS THE PRICE OF THE TOYS!!! MontBlanc Meisterstuck Doue Silver Barley MontBlanc Meisterstuck Solitaire Doue Signum Proud Card Carrying Member of the Curmudgeons.....Yikes!!!

3 August 2009, 09:41 AM	#10
Atlanta "TRF" Member Join Date: Jul 2008 Real Name: Jack Location: Atlanta, GA Watch: 126619LB & 114270 Posts: 767	I'll have to send out invitations next time! __________________ Member# 14554

3 August 2009, 09:56 AM	#12
Harvey58 "TRF" Member Join Date: Jul 2009 Real Name: Harvey Location: Clermont, Florida Watch: TT Sub Champ Serti Posts: 338	I also have a Big Green Egg and I love it!!! I have made baby back ribs, chicken, and pork butt on my egg and it turns out great!!! I have about $1500 bucks tied up in my egg and the table it sits in. I amalways looking for new things to cook on the egg. __________________ TT Sub Champ. Serti Dial "M" SS Sub-C "G"

3 August 2009, 05:51 PM	#15
JJ Irani Fondly Remembered Join Date: May 2005 Real Name: JJ Location: Auckland, NZ Watch: ALL SOLD!! Posts: 74,319	Hey Jim, Those pics are so damn good and the food looks so superb, I can smell it all the way down here!! I'm coming over, buddy!! __________________ Words fail me in expressing my utmost thanks to ALL of you for this wonderful support during my hour of need!! I firmly believe that my time on planet earth is NOT yet up!! I shall fight this to the very end.......and WIN!!

10 August 2009, 11:55 AM	#18
Atlanta "TRF" Member Join Date: Jul 2008 Real Name: Jack Location: Atlanta, GA Watch: 126619LB & 114270 Posts: 767	Forgot to mention some details... 11lb. Black Angus Brisket (packer cut). Put it on at midnight and let it smoke at 250 for 11 hours. The rack on top is fat trimmings - I let the fat render and drip on the brisket below to keep the moisture. The dark black finish is from the dry rub - it is called 'bark' and has a great crisp - the meat falls apart when you slice it - have to have a towel to mop up the juice! Hungry anyone??? __________________ Member# 14554

3 August 2009, 04:19 AM	#2
Mailman2650 Member Join Date: Jan 2009 Real Name: Gary Marsh Location: Georgia Watch: Rolex GMTIIc Posts: 64	I'm just south of you, I'll be there soon!

3 August 2009, 04:23 AM	#3
rvan Member Join Date: May 2009 Location: Overland Park, KS Posts: 105	Looks mighty tasty. Whats the base of Georgia style BBQ sauce?

3 August 2009, 06:17 AM	#7
Art 1 Banned Join Date: Feb 2008 Location: Florida, Canada Watch: Rol/Seik/Tud/Omega Posts: 30,244	That's exactly what I had today, looks good.

3 August 2009, 06:20 AM	#8
jbjenkins "TRF" Member Join Date: May 2008 Location: Los Angeles Posts: 71	You're providing me the impetus to fire up my BGE! Good job on the grilling!

3 August 2009, 06:27 AM	#9
TheVTCGuy Banned Join Date: Jul 2008 Real Name: Paul Location: San Diego Watch: 126619LB Posts: 21,540	Looks great Jim! WHY WASN'T I INVITED!?

3 August 2009, 09:48 AM	#11
AIKO "TRF" Member Join Date: Nov 2008 Location: South Carolina Posts: 1,937	Looks great. The Big Green Egg has a cult following.

3 August 2009, 11:23 AM	#13
wino4ever "TRF" Member Join Date: Jun 2009 Location: Austin Posts: 47	one of my co-workers is seriously into the BGE and attends numerous events. i could be getting sucked in soon.

3 August 2009, 02:42 PM	#14
allanofcalifornia "TRF" Member Join Date: Feb 2009 Real Name: Allan Location: California Posts: 3,210	Boy, that food looks so delicious!! Does it taste as good as it look? Allan

4 August 2009, 02:26 AM	#16
Gaijin 2024 ROLEX DATEJUST41 Pledge Member Join Date: Feb 2007 Location: Japan Watch: ing your back. Posts: 16,179	Wow! Nicely done!

10 August 2009, 11:56 AM	#19
Idle Swede Suspended Join Date: Oct 2008 Real Name: Leo Location: Boca Raton Posts: 13,820	You bet.

10 August 2009, 12:04 PM	#21
Skullring "TRF" Member Join Date: Mar 2009 Real Name: Phillip Location: Alabama Watch: Triple 6 SD Posts: 1,720	Looks great Jim. I am going to buy one of those big green eggs soon. I can't stand it too much longer. __________________ It is only with the heart that one can see rightly; what is essential is invisible to the eye. - Antoine de Saint Exupéry

10 August 2009, 12:08 PM	#22
iSellJerseyShore "TRF" Member Join Date: Apr 2007 Real Name: Frankie Location: NJ - JerseyShore Watch: GMT-Master IIc Posts: 1,023	Whats the make/model of that smoker? -Frankie

10 August 2009, 12:26 PM	#24
iSellJerseyShore "TRF" Member Join Date: Apr 2007 Real Name: Frankie Location: NJ - JerseyShore Watch: GMT-Master IIc Posts: 1,023	I can't believe the price of these Big Green Egg's! Yikes~! -Frankie

16 August 2009, 09:07 AM	#29
Omega_Precision Banned Join Date: Dec 2008 Real Name: Henry Location: CA, US Watch: ing basketball Posts: 2,977	Jim, Any experience with the Mini Eggs? I am thinking about having one for football tailgating. Are they any good for tailgating? Too long to cook? Thoughts? Ideas? Henry

16 August 2009, 11:46 AM	#30
Lol-x Facilitator Join Date: Nov 2005 Real Name: Steve Location: Omnipresent Posts: 33,593	I got one of those egg syle BBQ's (japanese brand) about 20 years ago. They are great. That meat I can only imagine how it must be __________________ *Most folks are about as happy as they make up their minds to be.* ~Abraham Lincoln Nothing compares to the simple pleasure of a bike ride. ~John F. Kennedy ROLEXploitation - yeah I'm a victim

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