Big Green Egg & Other Ceramic Grills All Encompassing Thread

[Lurch 5916]

7 hours then 45 min rest. Awesome

[pops 6959]

Started some spares later than I should have so cranked the heat up to about 275. After 2 hours wrapped in foil with margarine and brown sugar. Stayed in there for about 1.5. Finished unwrapped for about 45, spritzing with apple juice every 15 minutes or so. Brushed with a thin glaze right at the end. 

Slammed and whatnot. And only a little over 4 hours from bottle to throttle. 

[CycleTex87 2945]

7 hours ago, Jerry Callo said:

7 hours ago, DDD Dad said:

What are the smaller pieces?

Looks like trimmings from full spare ribs.

Correct. The trimmings cook at different rates so the smaller pieces come off sooner, so we can have some appetizers before the main event. They were excellent By the way. 

[JimmyTwoTimes 79]

On 5/25/2020 at 12:07 PM, DDD Dad said:

Well I didn’t take pics but the ribs came out fine on the new extender grates.

Split the racks so they would fit on the smaller upper grate.

It’s nice having a way to get under the plate setter quickly. With the new kick ash basket the charcoal seems to burn faster. Ran out of fuel mid cook.

Interesting. I’ve done 2 smokes with the kick ash and found the same thing, out of fuel early. Like the utility of the KA but thoughts on why less efficient?

[Lurch 5916]

Funny, same here. I assumed first time I was too aggressive with the splitter, only giving myself 1/3d of the basket. I extended it to half this weekend and still burned through it all in 7 hrs @ 285*. I’m due for a brisket in the next week or so, so I’ll be interested to see what that looks like. May take a full basket?

[Lurch 5916]

Went down a rabbit hole and now I think I need GrillGrates?

[DDD Dad 14076]

57 minutes ago, Lurch said:

Funny, same here. I assumed first time I was too aggressive with the splitter, only giving myself 1/3d of the basket. I extended it to half this weekend and still burned through it all in 7 hrs @ 285*. I’m due for a brisket in the next week or so, so I’ll be interested to see what that looks like. May take a full basket?

Also I can't seem to shut off the cook by closing everything down.  The remaining coals just burn completely out.

[Lurch 5916]

Also I can't seem to shut off the cook by closing everything down.  The remaining coals just burn completely out.

Same!

[Chewbacca 7625]

Also I can't seem to shut off the cook by closing everything down.  The remaining coals just burn completely out.

Really? Are you running without a gasket? Air is getting in there somehow.

[DDD Dad 14076]

Really? Are you running without a gasket? Air is getting in there somehow.

Gaskets are intact. Not sure how the air is getting in.

[Sam Lin 3535]

Next time you finish a cook, close it down (close lid, shut all vents) and then go around the gasket and the vents with a smoke source (lit cigarette, oil soaked towel, green wood or leafy wood, something that burns with some dirty smoke). The smoke will be "sucked in" wherever you have leaks. Easy visual way to find your leaks.

[Landomatic 3813]

8 hours ago, Sam Lin said:

Next time you finish a cook, close it down (close lid, shut all vents) and then go around the gasket and the vents with a smoke source (lit cigarette, oil soaked towel, green wood or leafy wood, something that burns with some dirty smoke). The smoke will be "sucked in" wherever you have leaks. Easy visual way to find your leaks.

You forgot bongs or crack pipes.  Damn, Sam...taking all the fun out of it.

[Wasting Billables 0]

Im having an issue getting any bark to develop on my long cooks using a vision grill. I cooked some beef dino ribs yesterday, about 7.5 hours, pulled at 201, used b&b lump with a couple of pieces of mesquite, tried to keep temp at the grate at 285 but it fluctuated 10-15 degrees in both directions over the course of the cook. Used the Franklin method of coating the ribs in hot sauce, then just salt and pepper for seasoning. Opened lid once at 4 hours to spray with ACV, then sprayed once more about 5.5 hours in. Taste is still good, but feel like I am missing something. The outside has some crunch to it and the inside was very moist, but it doesnt have what anyone would consider a bark. Any reason why bark wouldn't develop in that time?

[Lurch 5916]

Im having an issue getting any bark to develop on my long cooks using a vision grill. I cooked some beef dino ribs yesterday, about 7.5 hours, pulled at 201, used b&b lump with a couple of pieces of mesquite, tried to keep temp at the grate at 285 but it fluctuated 10-15 degrees in both directions over the course of the cook. Used the Franklin method of coating the ribs in hot sauce, then just salt and pepper for seasoning. Opened lid once at 4 hours to spray with ACV, then sprayed once more about 5.5 hours in. Taste is still good, but feel like I am missing something. The outside has some crunch to it and the inside was very moist, but it doesnt have what anyone would consider a bark. Any reason why bark wouldn't develop in that time?

I recently increased salt (a little) and pepper (a lot) and I think it’s helped the bark formation. Any chance your rub was too light?

[Anastasis 23214]

On 6/15/2020 at 7:33 PM, Lurch said:

pepper (a lot)

this is the answer you seek. 

[TankedBevo 2480]

Yeah, I've done beef ribs twice on my vision and the key is heavy pepper for a great bark. I want to say a 2 to 1 ratio pepper to salt (maybe a little less salt) and apply it generously. 

[DDD Dad 14076]

I'm going to take a stab at beef ribs this weekend.  Tips?

[TankedBevo 2480]

53 minutes ago, DDD Dad said:

I'm going to take a stab at beef ribs this weekend.  Tips?

I use the Franklin method but change the pepper to salt ratio as I mentioned above. For the spritz I use 1/2 apple cider vinegar 1/2 water. The key is they need to probe like butter before pulling them. 

https://andrewzimmern.com/recipes/aaron-franklins-beef-ribs/

Edited June 17, 2020 by TankedBevo

[Anastasis 23214]

1 hour ago, TankedBevo said:

I want to say a 2 to 1 ratio pepper to salt (maybe a little less salt) and apply it generously. 

Yeah, I'd go at least that if not heavier with the pepper, 3-4:1 by volume.  Note that 1:1 by weight is approximately 3-4 pepper : 1 kosher salt by volume. 

PS. I really like pepper. 

[DDD Dad 14076]

How coarse is 16 mesh pepper?

[Jerry Callo 8631]

12 minutes ago, DDD Dad said:

How coarse is 16 mesh pepper?

about 16

[Jerry Callo 8631]

Quarter Cracked Pepper is 8 to 10 mesh. Coarse Black Pepper is 12 to 14 mesh. Table Ground Black Pepper is 18 to 28 mesh. ... Fine Ground Black Pepper is 30 to 34 mesh.

[DDD Dad 14076]

2 minutes ago, Jerry Callo said:

about 16

😐

[Lurch 5916]

I’m not pre mixing the S&P anymore. I can see the kosher salt well enough so I apply that first, then come back over with the course black pepper until it’s well covered. I was hesitant to fill in light spots w mix because I didn’t want it to be too salty, but now that’s no longer a concern. I’d guess I might be 3/1 at this point. Ribs this weekend had enough pepper that there was actually heat in each bite, which was perfect.

 

Going to use this approach w brisket this weekend, too

 

[DDD Dad 14076]

Picked up 2 rib plates from CM today. About 5.5 lbs total for both. They didn’t have any single plates with more than 3 ribs.

Is it always just 3 bones or can you get a larger cut?

[CycleTex87 2945]

What’s the proper pepper use?  I’ve used freshly ground for years, but picked up some coarse ground Fiesta brand pepper at HEB, and just sprinkle it on.  Soooo much easier. 

[Jerry Callo 8631]

10 minutes ago, DDD Dad said:

Picked up 2 rib plates from CM today. About 5.5 lbs total for both. They didn’t have any single plates with more than 3 ribs.

Is it always just 3 bones or can you get a larger cut?

I think they are generally sold as 3 rib short plates and 4 rib chuck plates, but they are not exactly the same.  Short plates are generally considered the best, but chuck plates are plenty good.   Just don't mess with beef back ribs as they don't have much meat.

[DDD Dad 14076]

I think they are generally sold as 3 rib short plates and 4 rib chuck plates, but they are not exactly the same.  Short plates are generally considered the best, but chuck plates are plenty good.   Just don't mess with beef back ribs as they don't have much meat.

Thanks. I’m gonna smoke both of the plates and just use leftovers for tacos or sandwiches.

[Baboontyme 2762]

Does anyone have a good rec for a table for a round 18.5" ceramic short of building their own? I'm looking at something like this.  I definitely need something on wheels. 

https://www.jjgeorgestore.com/long-table-for-large-big-green-egg/

[Lurch 5916]

I think they are generally sold as 3 rib short plates and 4 rib chuck plates, but they are not exactly the same.  Short plates are generally considered the best, but chuck plates are plenty good.   Just don't mess with beef back ribs as they don't have much meat.

Yep, all I’m getting here are chuck, always 4 ribs

[Lurch 5916]

What’s the proper pepper use?  I’ve used freshly ground for years, but picked up some coarse ground Fiesta brand pepper at HEB, and just sprinkle it on.  Soooo much easier. 

I make a pile of salt and then much bigger pile of course pepper next to brisket/ribs. Then I do a pinch at a time out of the piles covering all w salt, then go back and cover all again w pepper, fairly thick.

[Lurch 5916]

Thanks. I’m gonna smoke both of the plates and just use leftovers for tacos or sandwiches.

Or individually freeze remaining ribs. They reheat super well imo

[pops 6959]

1 hour ago, CycleTex87 said:

What’s the proper pepper use?  I’ve used freshly ground for years, but picked up some coarse ground Fiesta brand pepper at HEB, and just sprinkle it on.  Soooo much easier. 

Nothing wrong with the pre ground. It's my go to for rubs. No way I'm hand grinding that much pepper for a cook. 

[conVINCEd 21468]

8 minutes ago, pops said:

Nothing wrong with the pre ground. It's my go to for rubs. No way I'm hand grinding that much pepper for a cook. 

https://altonbrown.com/pepper-drill/

[Anastasis 23214]

In Aaron Franklin's book, he actually mentions that he prefers pepper that is not freshly ground.  A few days to a few weeks old, not like shit years old or anything.  He suggests that he takes a bit of the bite and heat off it so that he can use more for bark effect without overpowering the flavor.

I just use coarse ground stuff from costco most of the time. 

[Landomatic 3813]

12 hours ago, conVINCEd said:

https://altonbrown.com/pepper-drill/

Or...or...or...

https://www.amazon.com/HoneyGod-Premium-Quality-Electric-Operated/dp/B085LC3LYX/ref=sr_1_14?dchild=1&keywords=electric+pepper+mill+grinder&qid=1592486425&sr=8-14

[conVINCEd 21468]

1 hour ago, Landomatic said:

Or...or...or...

https://www.amazon.com/HoneyGod-Premium-Quality-Electric-Operated/dp/B085LC3LYX/ref=sr_1_14?dchild=1&keywords=electric+pepper+mill+grinder&qid=1592486425&sr=8-14

The drill is cooler than a purpose-built gadget.

[Wasting Billables 0]

Thanks for the replies. I did the salt and pepper by look and feel instead of measuring things out; thought the pepper application was pretty generous but will up it next time. 

[DDD Dad 14076]

Thanks for the replies. I did the salt and pepper by look and feel instead of measuring things out; thought the pepper application was pretty generous but will up it next time. 

Enough pepper?

[DDD Dad 14076]

2 hours in.

[DDD Dad 14076]

These finished way faster than expected.

[Godzillatron 292]

There was a discussion recently on knives and cutting boards in one of the barbecue threads, don’t remember which one and now I cannot find.. anybody recall? May have been two separate discussions?

[DDD Dad 14076]

There was a discussion recently on knives and cutting boards in one of the barbecue threads, don’t remember which one and now I cannot find.. anybody recall? May have been two separate discussions?

What was the question?

[Lurch 5916]

These finished way faster than expected.

How long? My last few have been about 6 hrs @280*

[crimsonlonghorn 2306]

My wife got me a big green egg for fathers day today since my smoky mountain was rusting apart in the Houston humidity. Very generous of her. 

Currently doing a couple of racks of back ribs just to try it out. One thing I did notice is that it got really hot really fast compared to my old grills. 

Looking forward to referring to this thread and learning some tips and tricks. 

[DDD Dad 14076]

How long? My last few have been about 6 hrs @280*

They were done in 5 hours. Temp ran about 290.

[Godzillatron 292]

What was the question?

Recommendations for a knife to slice brisket, and the board to cut it on.

[DDD Dad 14076]

Recommendations for a knife to slice brisket, and the board to cut it on.

Aaron Franklin uses a long restaurant supply knife. Can’t recall the maker but it’s very basic. Like $20 from Ace. Might be scalloped but can’t recall for sure.

I would recommend a large wood board but really anything is fine. If you’re worried about drippings then be sure it has a channel around the edge to catch.

[DDD Dad 14076]

https://www.masterclass.com/articles/how-to-slice-brisket-with-pitmaster-aaron-franklin-with-video

[Godzillatron 292]

Aaron Franklin uses a long restaurant supply knife. Can’t recall the maker but it’s very basic. Like $20 from Ace. Might be scalloped but can’t recall for sure.

I would recommend a large wood board but really anything is fine. If you’re worried about drippings then be sure it has a channel around the edge to catch.

Thanks. Solid advice. Also, I found the thread. Just looking to up my game a bit without spending a bunch of cash.