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re: OT - Big Green Egg
Posted on 1/30/21 at 11:03 pm to SquatchDawg
Posted on 1/30/21 at 11:03 pm to SquatchDawg
Works great on hamburgers. Most of what I smoke doesn't get over 300 degrees. Including hamburgers. You can regulate heat real easy on the BGE. Also does hot dogs, brats, pork chops, ribs, you name it. Done in 20 minutes.
I throw some Jack Daniels soaked wood chips among the coals and it smokes up amazingly well.
For most of the large cuts like London broil, roasts, and large hams you don't want the heat above 300 either. And the egg will keep it 300 or less easy. For whole chickens and turkeys as well.
I throw some Jack Daniels soaked wood chips among the coals and it smokes up amazingly well.
For most of the large cuts like London broil, roasts, and large hams you don't want the heat above 300 either. And the egg will keep it 300 or less easy. For whole chickens and turkeys as well.
This post was edited on 1/30/21 at 11:04 pm
0
Posted on 1/30/21 at 11:04 pm to drunkensailor89
quote:
About to get stationed In lands far away
It happened this way for a reason
Thank you drunken sailor We will transmit from all 4 corners now
-A Riddle worked like a charm
-battle lines drawn
-stay non-xeroxed
Posted on 1/31/21 at 5:43 am to Broncothor
I’ve had mine for 8 years and love it. It’s time to replace the seal, the bottom vent and the bands though.
Posted on 1/31/21 at 6:52 am to Jefferson Dawg
Q?
Posted on 1/31/21 at 7:26 am to SquatchDawg
For hamburgers you just treat it like a regular charcoal grill.
You can get fancy and get a charcoal basket that raises the coals to right under the grates and/or get a GrillGrate setup to better sear. But for cooking burgers, dogs, etc, you can basically use the BGE/any of the Kamado style setups like a Weber Kettle or Walmart charcoal grill.
You can get fancy and get a charcoal basket that raises the coals to right under the grates and/or get a GrillGrate setup to better sear. But for cooking burgers, dogs, etc, you can basically use the BGE/any of the Kamado style setups like a Weber Kettle or Walmart charcoal grill.
Posted on 1/31/21 at 7:41 am to SquatchDawg
I bought mine from a guy who only used it 5 times for less than that. Came with the table, cover, and other accessories. There are plenty of lightly used ones for sale. You either love it or it just sits and you sell it I guess.
Posted on 1/31/21 at 11:33 am to Broncothor
Just don't be a knucklehead and use lighter fluid in it, and pray the guy who owned it before you didn't either.
2020 was the first Eggtoberfest we've missed in 5 years. (Obviously they didn't have one)
We have an XL and a Minimax.
2020 was the first Eggtoberfest we've missed in 5 years. (Obviously they didn't have one)
We have an XL and a Minimax.
Posted on 1/31/21 at 11:34 am to Jefferson Dawg
quote:
Which is for cooking the greatest steak possible on earth.
Our go-to for Filet mignon is to do them in the sous vide and then finish the sear on the Blackstone griddle.
Posted on 1/31/21 at 11:37 am to Sir Thomas Bombadil
quote:
Also, pizzas on the BGE are the bomb. Once you start making pizza on the BGE, you won't be able to order traditional delivery - they taste like garbage.
Pizzas and Piadinas is a great pizza cookbook that was discovered in a visit to the Mountain Eggfest in Hiawassee. That book's grilled pizza crust is transcendent.
The only reason we've abandoned that recipe was Mrs Vox's doctor's recommendation that she go gluten-free.
Posted on 1/31/21 at 11:38 am to Matlock
quote:
You haven’t really lived until you’ve had one hit 900 degrees.
1250 on a clean burn. Had flames going 12" out of the top (no cap)
It was one for the ages.
Posted on 1/31/21 at 11:41 am to Griffindawg
quote:
I’ve had mine for 8 years and love it. It’s time to replace the seal, the bottom vent and the bands though.
Damn, dude. Spring for the official PVC cover from your local dealer. We're closing in on Year 9, and all we've done is replaced the gasket. Smokeware has a great high-temp Nomex + scraper tool kit on their site.
Posted on 1/31/21 at 11:46 am to Broncothor
The most important accessory you need (if the dude who sold it to you didn't buy one already) is the Plate Setter/Conveggtor indirect cooking assembly.
Get the hang of adjusting the lower vent + daisy wheel up top to regulate the temp, do a few pork butts and whole packer brisket (blue post oak smoke & salt and pepper only, or the ghost of Texas BBQ will haunt you) and you'll have earned your stripes.
Later on, nab a Pit Viper thermometer/fan combo for Set It & Forget It overnight smokes.
Get the hang of adjusting the lower vent + daisy wheel up top to regulate the temp, do a few pork butts and whole packer brisket (blue post oak smoke & salt and pepper only, or the ghost of Texas BBQ will haunt you) and you'll have earned your stripes.
Later on, nab a Pit Viper thermometer/fan combo for Set It & Forget It overnight smokes.
Posted on 1/31/21 at 12:08 pm to VoxDawg
quote:
1250 on a clean burn. Had flames going 12" out of the top (no cap)
I got my egg because I had the Chargriller metal knock off — the Akorn which is almost as good as the real thing — and may have gotten it too hot for the IR thermometer to read and damaged the grill pretty good.
It was an oversight and not intentional. But what a ride it was getting there.
This post was edited on 1/31/21 at 12:09 pm
Posted on 1/31/21 at 12:34 pm to Broncothor
2 pages of tips and encouragement. Not one fricking challenge?
Color me shocked.
Color me shocked.
Posted on 1/31/21 at 1:05 pm to Matlock
BGE's are like BMW's on 285. Look at me! I'm middle class now!
Posted on 1/31/21 at 1:08 pm to VoxDawg
quote:
Pizzas
I have a new fangled contraption called an "oven" that cooks awesome pizza.
Granted I can't do it in 185 seconds, I have to wait a whole 8 minutes.
Posted on 1/31/21 at 1:09 pm to VoxDawg
quote:
1250 on a clean burn. Had flames going 12" out of the top (no cap)
Is there a fan-group out there yet for BGE Pottery Kilning? You should start one, probably get 10,000 followers overnight, write a book about it, profit.
Posted on 1/31/21 at 1:19 pm to SquatchDawg
quote:
So how does it work if I need to whip up some hamburgers for dinner on a Friday that don’t require 900 degrees or smoking for 11 hours?
For just some quick burgers for the fam?
No biggie.
To fill your EGG, we recommend using Big Green Egg 100% Natural Lump Charcoal, made from a selection of 100% hardwoods. Our 100% Lump Charcoal is made from select cuts of oak and hickory for superb performance and results and will heat quickly and burn cleanly.
Fill the firebox to the top of the rim with Lump Charcoal
Lighting the charcoal is always quick and easy, as the design of the Big Green Egg allows air flow to circulate efficiently. Consider using two or more Charcoal Starters – All Natural SpeediLight to help speed up the lighting process. The EGG will reach cooking temperatures in 10-15 minutes of lighting.
Ensure the Draft Door below is fully open then place theCharcoal Starters – All Natural SpeediLight in the centre of the lump charcoal and light. Replace the stainless steel grid and wait 7-10 minutes for the fire to take hold before closing the dome lid and fully opening the Dual Function Metal Top until the desired temperature is reached.
You should always reuse the remaining charcoal. Use the Ash Tool to rake the coals across the cast iron fire grate so that the ash will fall to the bottom of the EGG. If necessary, add more lump charcoal to bring the levels just up under the air holes. You are now ready to light the EGG.
Periodically, you should use the Ash Tool to rake out the ash that falls to the bottom of the EGG and check that the Fire Box air holes aren’t being blocked by charcoal, thereby reducing air flow.
Never use lighter fluids, charcoal briquettes, self-starting charcoal in the Big Green Egg as they permanently contaminate your EGG with petrochemicals, tainting the flavour of your food.
Do not cook at high temperatures on your first cook. This may damage the gasket before it can properly seal. You should keep temperatures under 177°C for your first few cooks.
Do not leave the dome lid open when cooking for more than 10 minutes. Opening the lid increases the amount of heat generated and causes temperatures to increase rapidly. Unrestricted charcoal can burn at temperatures in excess of 2500°C (4530°F) and this can result in damage to the EGG’s ceramics.
LINK /
Posted on 1/31/21 at 1:23 pm to deeprig9
Simple
Posted on 1/31/21 at 1:23 pm to deeprig9
Oven pizza doesn't get the smoke that the BGE pizza does.
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