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Posted on 2/3/21 at 3:17 pm to Spaceman Spiff
Ok, just for you Spiffaroo. It’s time for a change of scenery anyway. 
Posted on 2/3/21 at 3:31 pm to SquatchDawg
quote:
So according to the web site you never use charcoal briquettes in a BGE? I’m not talking match lite here - but legit charcoal?
Lump charcoal only. Buy the 30 lb bag of Royal Oak at Walmart.
Posted on 2/3/21 at 3:33 pm to VoxDawg
FWIW, the 36" Blackstone griddle has been a fun diversion for quick cooks, restaurant-style burgers, etc. It's been a great addition to the outdoor kitchen.
Posted on 2/3/21 at 5:06 pm to VoxDawg
I think the actual BGE brand lump might be the best imo
I mean they’re all basically the same, but the BGE brand seems to burn the longest.
The cowboy whatever-it-is brand is definitely the worst though. Burns way too quickly
I mean they’re all basically the same, but the BGE brand seems to burn the longest.
The cowboy whatever-it-is brand is definitely the worst though. Burns way too quickly
Posted on 2/3/21 at 5:24 pm to Jefferson Dawg
Just put some lamb shanks on...
-olive oiled
-salted & peppered
-then indirect at 350
-will probably take an hour and a half or so
-then when they’re looking righteous
-remove and crank up to 550 or so direct
-and roast some new potatoes on there in a cast iron skillet
-then throw the shanks back on and flip around to get some char crisp on them
-yeah buddy
-eat with some salad and some spicy dry red wine and it’s like you’re a king
-olive oiled
-salted & peppered
-then indirect at 350
-will probably take an hour and a half or so
-then when they’re looking righteous
-remove and crank up to 550 or so direct
-and roast some new potatoes on there in a cast iron skillet
-then throw the shanks back on and flip around to get some char crisp on them
-yeah buddy
-eat with some salad and some spicy dry red wine and it’s like you’re a king
Posted on 2/3/21 at 5:29 pm to Jefferson Dawg
It sounds wonderful. I mean that.
Something that could never be accomplished any other way than a BGE. I don't mean that.
Something that could never be accomplished any other way than a BGE. I don't mean that.
Posted on 2/3/21 at 6:29 pm to Litigator
quote:
You’ve made some very bold statements in this thread coming from a man who cooks with Kingsford charcoal on a table top grill.
I don’t want to flex on anyone...but I won the last ROMF using Kingsford charcoal and a Weber Smoky Mtn. smoker.
Even with Rig trying to get sympathy votes from the judges by exploiting his kid.
I love lump for a number of reasons but don’t be dissing Kingsford.
This post was edited on 2/3/21 at 6:36 pm
Posted on 2/3/21 at 6:44 pm to SquatchDawg
It was more a dig of Rig for his sporting that silly Kingsford charcoal avatar at one time.
Charcoal is good by me. Living out in the Cohutta Wildnerness I know you have to be an expert on cooking with wood.
And don’t forget that I am a GSBROMF multiple award winner over the years we have held the event. Remember, I had the GOAT ROMF innovation with the temperature probe inserted in a crab cake on a pellet grill/smoker.
Charcoal is good by me. Living out in the Cohutta Wildnerness I know you have to be an expert on cooking with wood.
And don’t forget that I am a GSBROMF multiple award winner over the years we have held the event. Remember, I had the GOAT ROMF innovation with the temperature probe inserted in a crab cake on a pellet grill/smoker.
This post was edited on 2/3/21 at 6:45 pm
Posted on 2/3/21 at 7:07 pm to Jefferson Dawg
quote:
I think the actual BGE brand lump might be the best imo
I mean they’re all basically the same, but the BGE brand seems to burn the longest.
BGE lump IS Royal Oak. They just get the first pass of the biggest pieces that go in the green bags and you get to pay 200% for it. The next run goes in the red RO ones.
It's made in Roswell, IIRC.
This post was edited on 2/3/21 at 7:08 pm
Posted on 2/3/21 at 7:39 pm to VoxDawg
Have you ever done pineapple upside down cake in your bge? I heard it's FABULOUS!
Posted on 2/3/21 at 7:52 pm to VoxDawg
quote:
FWIW, the 36" Blackstone griddle has been a fun diversion for quick cooks, restaurant-style burgers, etc. It's been a great addition to the outdoor kitchen.
Get the table top one if you tailgate. Makes doing breakfast a breeze in the parking lot. I have used mine a bunch.
Posted on 2/3/21 at 8:13 pm to Litigator
Oh I know...I was just messing around.
Seriously though, briquettes somehow taint the egg?
Seriously though, briquettes somehow taint the egg?
Posted on 2/3/21 at 8:16 pm to VoxDawg
Royal oak is always good for a few huge chunks that clog the bag when you’re trying to pour it out. I swear some of it looks like recycled sawmill pieces...unless oaks grow in squares.
Posted on 2/3/21 at 8:19 pm to SquatchDawg
"taint the egg"
This is gonna be good.
This is gonna be good.
Posted on 2/3/21 at 9:46 pm to drunkensailor89
quote:
It may have worked like a charm, still not happy about it. I’ll have to watch UGA games at like 3 AM on Sunday my time
We will weaponize time zones
Look at this place
Posted on 2/3/21 at 9:50 pm to Litigator
quote:
Remember, I had the GOAT ROMF innovation with the temperature probe inserted in a crab cake
Onward
Posted on 2/4/21 at 5:18 am to SquatchDawg
I googled that question when I accidentally bought briquettes instead of lump (no idea how that actually happened) and decided it wasn't worth the risk.
It may be a really clever marketing ploy to encourage people to buy BGE lump charcoal, but who knows.
It may be a really clever marketing ploy to encourage people to buy BGE lump charcoal, but who knows.
Posted on 2/4/21 at 6:59 am to Sir Thomas Bombadil
I spent a year at BGE corporate as a volunteer at their Culinary Academy, so the lump vs briquettes question came up a lot.
Charcoal briquettes are basically made of the dust and tiniest of pieces of hardwood charcoal that's left over from the lump lots. It's the Chicken McNugget of charcoal, held together by unnatural binder and chemicals, pressed into a semi-recognizable shape so people will buy it.
Charcoal briquettes are basically made of the dust and tiniest of pieces of hardwood charcoal that's left over from the lump lots. It's the Chicken McNugget of charcoal, held together by unnatural binder and chemicals, pressed into a semi-recognizable shape so people will buy it.
Posted on 2/4/21 at 7:15 am to bigdawg7780
We don't usually handle the cooking when we've tailgated at the games, but if I ever catch one of the 17" ones on clearance at Walmart, I'm buying one and figuring out how to use it later.
We love the big one. Mrs. Vox has cooked on it at least 5 times a week since after Christmas.
We love the big one. Mrs. Vox has cooked on it at least 5 times a week since after Christmas.
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