Flaming Rooster, I am a big fan of your cooking on the BGE. Ever since the Franklin brisket video, I knew you were on to something. My only question is fat cap down or up in the BGE with a water pan? I know you normally are fat cap up, but I don’t understand the logic, assuming it is because heat rises. Happy New Year 2021
+Amanda Ritter Not to be a smart ass or anything but the Big Green Egg is way different (I have one). I also have a barrel grill. Strictly charcoal and no gas in this family! On the Chargriller it will be hotter on one side than the other if indirect grillin. Make sure to rotate the meat/food as needed. The temps on my Chargriller are harder to regulate as well but not that bad! You just have to watch it a lot more.
Thanks FlamingRoosterBBQ for the fabulous instructional video! My wife and I are new BGE owners and are anxious to try this. I'm confused about one thing...could you help clarify? At 6:12 you mentioned the Egg has stabilized at 225 deg, and then at 6:34 you said to let it get to 130 deg. Does that mean you reduce the temp after putting in the meat? We're confused...please help?
+Robert Enenkel Welcome to the club! You want to keep at 225, but when you put cool meat on the temp will drop temporarily. But get it back to 225. Good luck!
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Your channel is my go-to for my BGE endeavors, thanks for your help. Prime Rib is next on the docket.
+Bob Martin Thanks for the support Bob, Happy Thanksgiving!
I used this recipe on a 3 bone on the Egg with hickory for 3 1/2 hours for Christmas yesterday. It was an awesome flavor. Ran it at 275 degrees.
Thank you and learning a ton from your videos and your website!!
great video, i have a BGE....1 tip - cut the final product with a great knife
Good job on that prime rib!
At the time of viewing this video, you had 30 'Thumbs' up and 5 'Thumbs' down, who is the heck would click on a thumbs down? This is an awesome video!
Probably a vegetarian.
in Texas we call that a cowboy cut ribeye steak
Flaming Rooster, I am a big fan of your cooking on the BGE. Ever since the Franklin brisket video, I knew you were on to something. My only question is fat cap down or up in the BGE with a water pan? I know you normally are fat cap up, but I don’t understand the logic, assuming it is because heat rises. Happy New Year 2021
Apologies for the delayed response. Fat cap up. You want that fat to render down into the meat.
looks so good! im having trouble regulating temp on my smoker. Any advice??
What type of smoker do you have?
+FlamingRoosterBBQ thank u for your reply. A duel chargriller, gas on one side, smoker on other. :)
+Amanda Ritter Not to be a smart ass or anything but the Big Green Egg is way different (I have one). I also have a barrel grill. Strictly charcoal and no gas in this family! On the Chargriller it will be hotter on one side than the other if indirect grillin. Make sure to rotate the meat/food as needed. The temps on my Chargriller are harder to regulate as well but not that bad! You just have to watch it a lot more.
You say you "put the place setter in feet down, which is the smoking configuration" yet it looks like you have it feet up.
Sorry for the confusion. Do feet up on the placesetter. That is the smoking configuration.
I put the feet down and then had to turn the grill over. Not. Good.
The rub recipe link doesn't work anymore
Is that the XL size egg?
It's a large
Thanks FlamingRoosterBBQ for the fabulous instructional video! My wife and I are new BGE owners and are anxious to try this. I'm confused about one thing...could you help clarify? At 6:12 you mentioned the Egg has stabilized at 225 deg, and then at 6:34 you said to let it get to 130 deg. Does that mean you reduce the temp after putting in the meat? We're confused...please help?
+Robert Enenkel Welcome to the club! You want to keep at 225, but when you put cool meat on the temp will drop temporarily. But get it back to 225. Good luck!
Thanks, it worked out great! Awesome smoked roast beef! Best ever!
Yes sorry, keep it at 225