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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-18-2011, 07:46 AM
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#1 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Before/After...marathon BGE cook
10 pounds of Ozark Oak lump,a couple of Pecan chunks and Apple chunks distributed throughout.
 Yep a 12 pound brisket and 4 butts do make a mess.   What was left after I shut down the BGE to cool 28 hours after I lit it.It was still mantaining 275 dome temp when I shut it down.  |
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07-18-2011, 08:49 AM
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#2 |
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Phizzy
  
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Nice looking pron.
 Uh, wait, ... do you have any "during" shots.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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07-18-2011, 10:36 AM
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#3 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
Yes they are posted under the thread titles" Fill'er up" and "26 hours later".  |
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07-18-2011, 11:18 AM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Absolutely amazing!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-18-2011, 11:27 AM
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#5 |
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Knows what a fatty is.
Join Date: 05-25-09
Location: Ipswich, MA
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Looks great. What king of bricks are those inside and what are they used for?
On long cooks, does anyone ever open their Egg, remove the food and add more fuel? Or does it last long enough if you use enough to start with? |
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07-18-2011, 12:07 PM
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#6 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
If you FILL the Egg up to begin with it will cook a long,long time.You can EASILY go 24 plus hours on a lo n slo.If you are grilling pizzas at nuclear temps it will use much more fuel but should still burn long enough to cook several pizzas on one full load of lump. |
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07-18-2011, 01:29 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
__________________
 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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07-18-2011, 05:34 PM
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#9 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
It is a pizza stone.Thanks for the tip. |
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