If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!
It's EASY to join, just CLICK HERE and fill out our short registration form.
Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".
For butts, I see no benefit to lo n slo. Turbo gets it done in a fraction of the time and there is no difference in taste or texture. No overnight required... unless you want it for breakfast.
Don't know about brisket. The three times I tried (all lo n slo) were failures so I quit. Michael
Central Connecticut
I hate it when I go to the kitchen for food and all I find are ingredients!
…Unknown
| | The administrator has disabled public write access.
I agree Michael - turbo is the only method I will do. I was already a believer for the single butt I cooked for us - But 4 years ago I had to egg 8 butts for our neighborhood home owners annual Fall picnic. No way was I going to spend 20 hours per butt using the low&slow. Turbo rocks! *********
Ron
Dunlap, IL
Re-gasketing AMERICA one yard at a time!
| | The administrator has disabled public write access.
Hi Ron,
As usual I am the odd ball. I enjoy the low and slow. If I can do a 20 hour cook I love doing it. Even if it goes bad I love the process and the results when it goes well. Hell I don't sleep well anyways. I did a brisket once for about 23 hrs. No guru back then, just set the stove timer and check on it every few hrs. I'm a KOOK, what can I say. Each of us should do what we enjoy so turbo away if that is what y'all enjoy & I'll stay up, have another toddy & enjoy the smoke.
Cheers,
Old Bordello Sir LONEY,
Please excuse
My typos
Valley of the Sun
RattleSnakes & Scorpions
| | The administrator has disabled public write access.
I did low and slow because of timing. I was feeding my staff lunch and if I did turbo I'd have to get up at )-dark-thirty. Twenty years in the Army gave me an aversion to super early mornings. By cooking it all night I could get up, wait a few hours, wrap, travel, and then pull on site.
It was moist and delicious!
I do turbo whenever I'm eating later in the day.
| | The administrator has disabled public write access.
I agree, sometimes I love to do a long slow cook just because it's so easy on the Egg. But if I don't have the time, turbo really does produce a virtually equal product.
| | The administrator has disabled public write access.
31483 registered users
0 today
0 this week
2 this month
Last: Walnutman
