All,

I'm coming out of my lurking hole in search of help. I'm hoping one of you
has purchased the 'Plate Setter' Eggcessory for the XL Model. I bought an
XL BGE a while back from the only company that imports them into Australia,
but they don't import any of the accessories, and have no intention of doing
so. My problem is - I want to get a Plate Setter to do
more/better/different indirect cooking. I've tried using pizza stones to
deflect the heat up until now, but this doesn't give the functional
flexibility I'm looking for.

Therefore, my choices are (1) import a Plate Setter from the US or (2) make
my own. I've decided to go with (2) due to the logistical nightmare of
ordering and transporting a piece of heavy ($$$) ceramic across the Pacific.

Now to my actual request - if someone has an XL Plate Setter, I was hoping
you could give me a set of measurements (and drawings/sketches if your
aptitude and inclination permits). I then plan on making my own in our
pottery kiln.

I was going to just do a measurement inside the BGE and take it from there,
but wasn't sure how much airspace should be left between the legs, so
figured I should try and get some proper measurements.

Any other info would also be much appreciated.

Some background: I've only done ribs, roasts (beef and lamb), cured hams,
breads & pizza in the past. I really want to sink my teeth into doing a
butt (I finally found an Aussie butcher that knows what cut a Boston Butt
is) and a brisket (no such thing as a Packer Cut over here - but brisket is
brisket [isn't it?]) in the near future.

Until I make the Plate Setter, I'll give the brisket a go in one of my
Webers. My plan is to put the charcoal on one side and the meat on the far
side, turning the meat around every couple of hours.

Any thoughts on how I should do the butt - Weber or BGE sans plate setter?
I'm currently swaying towards the BGE method, with the pizza stone as a heat
deflector. (Or should I do the butt above the brisket and let the rendered
fat drip over the brisket)

By the way, there's none of this 89c/# pork over here that some of you folk
talk about paying (unfortunately). My 3.5kg (8#) butt cost $35 and a 3kg
(7#) brisket cost me $25.

TIA

Pete R.

AussieSloth wrote:
> All,
>
> I'm coming out of my lurking hole in search of help. I'm hoping one of you
> has purchased the 'Plate Setter' Eggcessory for the XL Model. I bought an
> XL BGE a while back from the only company that imports them into Australia,
> but they don't import any of the accessories, and have no intention of doing
> so. My problem is - I want to get a Plate Setter to do
> more/better/different indirect cooking. I've tried using pizza stones to
> deflect the heat up until now, but this doesn't give the functional
> flexibility I'm looking for.
>
> Therefore, my choices are (1) import a Plate Setter from the US or (2) make
> my own. I've decided to go with (2) due to the logistical nightmare of
> ordering and transporting a piece of heavy ($$$) ceramic across the Pacific.
>
> Now to my actual request - if someone has an XL Plate Setter, I was hoping
> you could give me a set of measurements (and drawings/sketches if your
> aptitude and inclination permits). I then plan on making my own in our
> pottery kiln.
>
> I was going to just do a measurement inside the BGE and take it from there,
> but wasn't sure how much airspace should be left between the legs, so
> figured I should try and get some proper measurements.
>
> Any other info would also be much appreciated.
>
> Some background: I've only done ribs, roasts (beef and lamb), cured hams,
> breads & pizza in the past. I really want to sink my teeth into doing a
> butt (I finally found an Aussie butcher that knows what cut a Boston Butt
> is) and a brisket (no such thing as a Packer Cut over here - but brisket is
> brisket [isn't it?]) in the near future.
>
> Until I make the Plate Setter, I'll give the brisket a go in one of my
> Webers. My plan is to put the charcoal on one side and the meat on the far
> side, turning the meat around every couple of hours.
>
> Any thoughts on how I should do the butt - Weber or BGE sans plate setter?
> I'm currently swaying towards the BGE method, with the pizza stone as a heat
> deflector. (Or should I do the butt above the brisket and let the rendered
> fat drip over the brisket)
>
> By the way, there's none of this 89c/# pork over here that some of you folk
> talk about paying (unfortunately). My 3.5kg (8#) butt cost $35 and a 3kg
> (7#) brisket cost me $25.
>
> TIA
>
> Pete R.
>
>
G'Day,
I don't have a ready answer (I own a large BGE) but the Big Green
Egg forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get
you the measurements you're looking for, as well as being a good
reference source. Using the pizza stone as a heat deflector would work
for me when doing the butt. Good luck!

Brian

"Brian" > wrote in message
news:xFoni.6589$Gx5.5872@trndny02...
> AussieSloth wrote:
>> All,
>>
>> I'm coming out of my lurking hole in search of help. I'm hoping one of
>> you has purchased the 'Plate Setter' Eggcessory for the XL Model. I
>> bought an XL BGE a while back from the only company that imports them
>> into Australia, but they don't import any of the accessories, and have no
>> intention of doing so. My problem is - I want to get a Plate Setter to
>> do more/better/different indirect cooking. I've tried using pizza stones
>> to deflect the heat up until now, but this doesn't give the functional
>> flexibility I'm looking for.
>>
>> Therefore, my choices are (1) import a Plate Setter from the US or (2)
>> make my own. I've decided to go with (2) due to the logistical nightmare
>> of ordering and transporting a piece of heavy ($$$) ceramic across the
>> Pacific.
>>
>> Now to my actual request - if someone has an XL Plate Setter, I was
>> hoping you could give me a set of measurements (and drawings/sketches if
>> your aptitude and inclination permits). I then plan on making my own in
>> our pottery kiln.
>>
>> I was going to just do a measurement inside the BGE and take it from
>> there, but wasn't sure how much airspace should be left between the legs,
>> so figured I should try and get some proper measurements.
>>
>> Any other info would also be much appreciated.
>>
>> Some background: I've only done ribs, roasts (beef and lamb), cured hams,
>> breads & pizza in the past. I really want to sink my teeth into doing a
>> butt (I finally found an Aussie butcher that knows what cut a Boston Butt
>> is) and a brisket (no such thing as a Packer Cut over here - but brisket
>> is brisket [isn't it?]) in the near future.
>>
>> Until I make the Plate Setter, I'll give the brisket a go in one of my
>> Webers. My plan is to put the charcoal on one side and the meat on the
>> far side, turning the meat around every couple of hours.
>>
>> Any thoughts on how I should do the butt - Weber or BGE sans plate
>> setter? I'm currently swaying towards the BGE method, with the pizza
>> stone as a heat deflector. (Or should I do the butt above the brisket and
>> let the rendered fat drip over the brisket)
>>
>> By the way, there's none of this 89c/# pork over here that some of you
>> folk talk about paying (unfortunately). My 3.5kg (8#) butt cost $35 and a
>> 3kg (7#) brisket cost me $25.
>>
>> TIA
>>
>> Pete R.
> G'Day,
> I don't have a ready answer (I own a large BGE) but the Big Green Egg
> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you the
> measurements you're looking for, as well as being a good reference source.
> Using the pizza stone as a heat deflector would work for me when doing the
> butt. Good luck!
>
> Brian

Thanks for the tip Brian.

I'll go take a look over there.

Pete.

On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
<aussieslothNOSPAMMERSatyahoo.com.au> wrote:

>
>"Brian" > wrote in message
>news:xFoni.6589$Gx5.5872@trndny02...
>> AussieSloth wrote:
>>> All,
>>>
>>> I'm coming out of my lurking hole in search of help.
>>> Pete R.
>> G'Day,
>> I don't have a ready answer (I own a large BGE) but the Big Green Egg
>> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you the
>> measurements you're looking for, as well as being a good reference source.
>> Using the pizza stone as a heat deflector would work for me when doing the
>> butt. Good luck!
>>
>> Brian
>
>Thanks for the tip Brian.
>
>I'll go take a look over there.
>
>Pete.
>
If you don't have a pizza stone handy, try folding a bunch of tin foil
into shape. Leave about two fingers all around. Make a tray so
drippings don't get to the fire. Also those disposable Weber dealies
work well. If you can find a heavy duty stone [I have been using one
made by Pampered Chef for about 10 years], you will be well satisfied.
Still put a tinfoil tray on it.

Place the Butt above the brisket - but be carefull to make sure you
install each meat at a proper time in order to get the same ETA.

I have adopted Big Jim's method for Butt - 310-320F - which cuts out
overnighters. You just nee to do acount back for time for the brisket.
#20 in the dome will be more like 310 on the main grill on my #7K.
HTH.

Harry

"Harry Demidavicius" > wrote in message
...
> On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
> <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>
>>
>>"Brian" > wrote in message
>>news:xFoni.6589$Gx5.5872@trndny02...
>>> AussieSloth wrote:
>>>> All,
>>>>
>>>> I'm coming out of my lurking hole in search of help.
>>>> Pete R.
>>> G'Day,
>>> I don't have a ready answer (I own a large BGE) but the Big Green
>>> Egg
>>> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you
>>> the
>>> measurements you're looking for, as well as being a good reference
>>> source.
>>> Using the pizza stone as a heat deflector would work for me when doing
>>> the
>>> butt. Good luck!
>>>
>>> Brian
>>
>>Thanks for the tip Brian.
>>
>>I'll go take a look over there.
>>
>>Pete.
>>
> If you don't have a pizza stone handy, try folding a bunch of tin foil
> into shape. Leave about two fingers all around. Make a tray so
> drippings don't get to the fire. Also those disposable Weber dealies
> work well. If you can find a heavy duty stone [I have been using one
> made by Pampered Chef for about 10 years], you will be well satisfied.
> Still put a tinfoil tray on it.
>
> Place the Butt above the brisket - but be carefull to make sure you
> install each meat at a proper time in order to get the same ETA.
>
> I have adopted Big Jim's method for Butt - 310-320F - which cuts out
> overnighters. You just nee to do acount back for time for the brisket.
> #20 in the dome will be more like 310 on the main grill on my #7K.
> HTH.
>
> Harry

Thanks Harry,

I've got a few large foil trays, so will give it a try.

I've invited the family over for Sunday night dinner tomorrow - will be my
first ever brisket...fingers crossed

Cheers,

--
Pete R
Ormiston, QLD, AU

On Sat, 21 Jul 2007 11:11:02 +1000, "AussieSloth"
<aussieslothNOSPAMMERSatyahoo.com.au> wrote:

>
>"Harry Demidavicius" > wrote in message
.. .
>> On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
>> <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>>
>>>
>>>"Brian" > wrote in message
>>>news:xFoni.6589$Gx5.5872@trndny02...
>>>> AussieSloth wrote:
>>>>> All,
>>>>>
>>>>> I'm coming out of my lurking hole in search of help.
>>>>> Pete R.
>>>> G'Day,
>>>> I don't have a ready answer (I own a large BGE) but the Big Green
>>>> Egg
>>>> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you
>>>> the
>>>> measurements you're looking for, as well as being a good reference
>>>> source.
>>>> Using the pizza stone as a heat deflector would work for me when doing
>>>> the
>>>> butt. Good luck!
>>>>
>>>> Brian
>>>
>>>Thanks for the tip Brian.
>>>
>>>I'll go take a look over there.
>>>
>>>Pete.
>>>
>> If you don't have a pizza stone handy, try folding a bunch of tin foil
>> into shape. Leave about two fingers all around. Make a tray so
>> drippings don't get to the fire. Also those disposable Weber dealies
>> work well. If you can find a heavy duty stone [I have been using one
>> made by Pampered Chef for about 10 years], you will be well satisfied.
>> Still put a tinfoil tray on it.
>>
>> Place the Butt above the brisket - but be carefull to make sure you
>> install each meat at a proper time in order to get the same ETA.
>>
>> I have adopted Big Jim's method for Butt - 310-320F - which cuts out
>> overnighters. You just nee to do acount back for time for the brisket.
>> #20 in the dome will be more like 310 on the main grill on my #7K.
>> HTH.
>>
>> Harry
>
>Thanks Harry,
>
>I've got a few large foil trays, so will give it a try.
>
>I've invited the family over for Sunday night dinner tomorrow - will be my
>first ever brisket...fingers crossed
>
>Cheers,

So - how did it go?

Harry

"Harry Demidavicius" > wrote in message
...
<snip>>>
>>I've invited the family over for Sunday night dinner tomorrow - will be my
>>first ever brisket...fingers crossed
>>
>>Cheers,
>
> So - how did it go?
>
> Harry

Hi Harry.

I started a new post entitled 'My First Brisket' and gave a full run-down -
sorry I didn't follow-on from this one.

Here it is cut and pasted...

-----
In preparation for next weekend's Christmas in July get together at our
place (at which I was originally planning to do my first ever brisket and
pulled pork) I decided to do a test Brisket to see how difficult it was. My
7# slab o' flesh had a nice fat cap but not much marbling (Aussie meat tends
to be on the lean side). I made up a dry rub of garlic powder, onion
powder, paprika, S&P, and some Keens Pepper blend.

The brisket was too big for the BGE so I stoked up one of the Weber's and
smoked it over charcoal and hickory for about 6 hours - kept the temp in the
190-225 range. That took me through until just after midnight. Not wanting
to tend the fire all night I brought it back inside, gave the top a quick
spray of oil, and left it in the oven overnight at ~225. [I know the oven
was poor form, and I expect to cop a bit of flak for it, but I didn't want
to ruin my first brisket while I slept.]

When I woke up this morning, the house had a fantastic aroma. The Polder
was reading 176 internal, so I wrapped it in foil and put it back in the
oven till it hit 188. Total cook time: ~13 hours. It smells great, it
feels soft and tender, fingers crossed...It's now double wrapped in foil and
towels, and sitting in a cooler till the guinea pigs (family members)
arrive.

One thing I noted - everyone says the temp goes up a few more degrees
(carry-over) once removed from the oven and wrapped up. Mine immediately
dropped a couple degrees and has now fallen back to 176 (has been out of the
oven about an hour). At this rate I'm going to have to put it back in the
oven to heat it up again.

Q: If I leave the meat wrapped in foil and set the oven to a holding
temperature of say 180, it won't dry the meat out will it?

-----
this was followed by a couple of Q&A's and then the 'after dinner' post...
-----

It all turned out great in the end (nowhere nearly as moist as Mr Bugg's
fine offering that I tried). Being a rather lean piece of meat, the far
(narrow) end of the Flat was somewhat dry, but the Point was fantastic -
super-tender and moist. The middle was somewhere in between - definitely
edible.

For sides I did up some beans, texas mustard potato salad, garlic & orgeano
grilled vegies, and garlic toast. To the beans I added the smokey drippings
from the brisket, a splash of hot sauce and the deglazed pan juices.

When my brother, father & MOTHER all went back for their third helping, I
guessed it was not only edible, but enjoyable. Personally, I loved the
moist point flesh far more than the flat.

As for leftovers, I chopped up some of the meat and added it to the leftover
beans and had some on toast this morning (probably enough left for another 3
breakfasts). I still have a pile of chopped moist meat that'll be great for
sandwiches/rolls, and I'm thinking of finely chopping the last of the flat
and putting it on a pizza along with some onion, garlic, and leftover
boconcini cheese balls.

For the Christmas in July shindig this weekend I'll get a couple of brisket
points and forget about the flat. I'll also be doing my first ever pulled
pork - fingers crossed on that one. What with the beef and pork, a turkey
breast and some ribs, I think I've got my work cut out, not to mention some
sides. Lucky I love cooking.

My gratitude is extended to all of you who contributed to the success of the
meal by freely providing so much to this group. Being in Australia there
would have been no other way to gain the knowledge and assistance you have
all provided.

I'll report on next weekend in due course.

-----

I'm not sure if cutting and pasting entire sections is correct etiquette -
or should I have just referred you to the other post and let you read it
there ???

Thanks again.

--
Pete R
Ormiston, QLD, AU

"AussieSloth" <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
> "Harry Demidavicius" > wrote in message
> <snip>>>
> >>I've invited the family over for Sunday night dinner tomorrow - will be
> >>my first ever brisket...fingers crossed
[ . . . ]
> I'm not sure if cutting and pasting entire sections is correct etiquette
> - or should I have just referred you to the other post and let you read
> it there ???

I think you've done well, Grasshopper. You'll get your wings trimmed as
appropriate in the future. ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 25 Jul 2007 07:37:08 GMT, Nick Cramer >
wrote:

>"AussieSloth" <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>> "Harry Demidavicius" > wrote in message
>> <snip>>>
>> >>I've invited the family over for Sunday night dinner tomorrow - will be
>> >>my first ever brisket...fingers crossed
>[ . . . ]
>> I'm not sure if cutting and pasting entire sections is correct etiquette
>> - or should I have just referred you to the other post and let you read
>> it there ???
>
>I think you've done well, Grasshopper. You'll get your wings trimmed as
>appropriate in the future. ;-D

Thks, Aussie.

Harry