Top Texas BBQ Joint Flavour… On A Big Green Egg?
Offset Smoke Quality On A Big Green Egg? Let’s find out if My St. Louis Ribs Smoked on a Kamado Can Make The Cut At Bar-A-BBQ, One Of Texas Monthly’s BEST New BBQ Joints!
To Find Out, I Cooked for Cooper from Bar-A-BBQ using my adaption of his infamous cold smoked method that I’ve adapted for the Big Green Egg to smoke some ribs and get Coopers honest evaluation of the smoke quality produced on a backyard grill like the Big Green Egg Kamado vs the traditional Texas Offset smoker used in production at nearly every Top TX BBQ joint.
Check out the @BarABBQ channel and find Cooper’s awesome rib glaze here – (website not ready as of posting. DM cooper on Ig to check on availability at the bar-a-bbq handle). My collab video with Cooper on his channel –
EGGspander & Sliding Top Rack Used in this video –
(For Kamado Joe Folks – XL fits KJ Big Joe 1/2, Large fits Classic 1/2 Sized KJ’s)
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I’ve done this method for 6 hours on a brisket, and 4 hours on a pork shoulder before moving to a “cooking fire” and I can 1000% confirm this tastes freaking amazing. I don’t care what anyone says, if you want that real offset style smoke flavor (as close as one can get) this is the way.
Thanks!
Oh boy!! This is so exciting! THANK YOU!❤️
So. Is this not dirty smoke we're making here? This is what it tends to look like on my kettle with a small fire and new smoking wood on. Once the flame dies out after you put the lid on, all vents open, you get this. (Camera is a cheap android one, so color and detail are probably all wrong. But it should suffice to say with a calm wind, it's just a trail of little cotton balls that expand into a cloud of grey smoke.
https://drive.google.com/drive/folders/1TbZXA1nE6S5E3hjSV17pMeDYLPAFKY2q
The Big Green Egg is great. I’m in NE South Dakota. For those of us in extreme cold it’s great because it behaves the same at 100 degrees as it does at 30 below. I’m gonna try this method for sure. (Btw, I’ve been cooking on my egg for 21 years)
Seems like that’s enough fuel to get the green egg waaaaaay over two hundred degrees.
Tried this cold smoking method today and I fully agree, best ribs yet!
I love your reviews, experimenting, and giving your honest opinions. This video is going to help many of us and I look forward to learning more about what you’re doing with your content and brand.
another really good one Dad. Thumbs WAY Up. Oh . . . and ELBOWS WAY UP too budroe
When the pros say it's good, it's good. As a former BGE owner, I'll have to look there again when the KJ is done and gone.
I’m fortunate enough to live 15 mins away from Bar A. There are a lot of great BBQ places in Houston, and IMO Bar A is up there in the top tier with the rest of the big dogs. Their brisket is fantastic.
Ramp up!!
Glad to see that you are back in the cult of the BGE James.
I think James is getting paid$$$ officially by bge. Good for you, honestly you deserve to be compensated for all you have done to elevate Kamado grilling. There is no one who has done more for this style of outdoor cooking than you. I know, every time I impress my friends with my culinary excellence, I’m saluting you. Thanks for making me not be afraid to push my boundaries.
Loved this collaboration and seeing you down here south of the border.
Elbows Up.
Looks like James broke that BGE in
James, I bought my KJ Classic 2 and KJ Jr. because of you! Now you got me looking at BGE’s!😂 Seriously though, the Eggspander solution does look significantly beefier/heavier duty than the Divide and Conquer system. Can’t wait for your upcoming video explaining the switch back!❤
That gives use weekend guys some hope to making really top notch ribs! Thanks James appreciate you and your time making these videos!
I bought some of that REO Seasonall after watching one of Cooper's videos. It's amazing and much better than Lawry's (even though Lawry's is pretty dang good).
James, incredible job. You continue to push the envelope and innovate with Kamado grills and generate amazing results. Very impressive
Smoking Dad , your expertise is truly exceptional. I've been anticipating this Kamado-style egg preparation technique, and your demonstration is masterful. Thank you for sharing your knowledge and skills. Excellent work, as always.
Good video as usual. I have a question though. At the three hour mark, did you wrap and glaze? Or did you cook them unwrapped another hour, then wrap and glaze while they cooled down? Thanks.
Wow i love that sliding rack! Can you use it on the kamado joe???
Have been waiting for this video. Question. Where can we get post oak in Canada? I gotta try this!
Ah man, why didn’t you come see me while in Houston. 😊
Will be trying this approach soon. Bar A Barbeque is a fabulous barbecue destination 😊🍷
Damm good rib! You did it James. I give this a try in a few months after my rotator cuffs heal and I OK with lifting things again. That Extra Large Green Egg is a lot bigger than my Large Green Egg, there is no way I could get two racks on half of my Green Egg. I would be interested in glazes in the future of some of your cooks.
The billowing white smoke is not considered “dirty” smoke?