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  1. ellymae

    first brisket disaster!

    Temperature means very little... don't pull it till it probes like a hot knife through butter then wrap it in foil and let it rest. Preferably wrapped in a towel and placed in a warm dry, cooler for an hour or more.
  2. ellymae

    Just got a Traeger - any words of wisdom?

    Thanks all - have been using the Traeger for a couple of months now - really like it.
  3. ellymae

    Today's nuts!!!

    Oh... haven't done nuts in a long time. Those look great!
  4. ellymae

    Two Eggs, no waiting

    The Egg I used for the pitas was at 500* and I set it up like I would pizza - so plate setter legs down, spacers, and a pizza stone on top of the spacers. They each went about 5 minutes.
  5. ellymae

    Two Eggs, no waiting

    Thanks Merv. I am now working on consistency.
  6. ellymae

    Two Eggs, no waiting

    Thanks all - I can't believe how easy pitas are to make and how good they are. I find I prefer the boneless skinless thighs for Kettle Fried Chicken.
  7. ellymae

    Two Eggs, no waiting

    I have been jonsing chicken lately. I fired up both Eggs - Bonnie and Clyde... The weather has also been really nice here the past few weekends and the Greek Festival was in town, so it made me think of Chicken Soulvaki... you all know by now I cook for the week so here's what we are having...
  8. ellymae

    Baby back ribs over open fire in the UDS....using Ash wood

    Like the char.... that look really good.
  9. ellymae

    Spatchcocked Chicken (1st time)

    I do love smoked chicken, but like you said, that leaves you with rubbery skin, and I LOVE crispy chicken skin. I prefer to do my chicken in the 325 degree range to help render the fat our of the skin and crisp it up. Some folks do just what you said and toss it on the grill to help crisp up...
  10. ellymae

    Anyone not do 3-2-1 ribs?

    Happy wife, happy life... just saying.. I don't wrap my ribs at all. I also don't spritz. Fire up the pit Remove the membrane Rub them down Onto the pit till done. If the wifey likes them more done - wrap a rack for her.
  11. ellymae

    ahhh! the dreaded stall!

    Late response here but... you can always wrap in foil and crank up the hear some to help it through the stall. At that temp, you won't be gaining any more smoke. Don't let a small piece of meat fool you - they can take just as long as a bigger hunk o meat. It's all about breaking down the collagen.
  12. ellymae

    Up at 3:30....

    Done after 14 hours. Got a little darker then I would have liked, but it was pretty tasty! First cut of the flat - Point... / message sig
  13. ellymae

    ahhh! the dreaded stall!

    You CAN eat it right off the cooker, but you will have a better product if you let it rest a bit. You need to train your family that the Q is done when the Q is done... and not a minute before. It's a hard lesson to learn.
  14. ellymae

    Estimated time for smoking a beer can chicken

    I like to do chicken in the 325 range to get the skin crispy. That will take 1-2 hours.
  15. ellymae

    Up at 3:30....

    Here's the picture...
  16. Up at 3:30....

    Up at 3:30....

    • ellymae
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  17. D3B80569-8457-428A-B8ED-514AAF93BFB2.jpg

    D3B80569-8457-428A-B8ED-514AAF93BFB2.jpg

    • ellymae
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    • Album: Up at 3:30....
  18. ellymae

    Up at 3:30....

    Thanks Eric. It's a take off on Franklin BBQs butcher paper method. This is the second or third time I've done it. A paper bag from the grocery store with all the seams cut out to remove the glue is as close as I come to butcher paper. Can't see buying a whole roll, but maybe some day. The bag...
  19. ellymae

    Adventures in meat cutting...

    Great info Pops - will have to learn how to do that! Thanks!!
  20. ellymae

    Questions for Big Green Egg Owners

    You typically don't get as strong a smoke flavor as you would with a stick burner. How many, if any, wood chunks are they using? If the meat isn't tender, it seems to me it's undercooked. Are they cooking by time?
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