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Started By
Message
BGE owners....
Posted on 6/17/12 at 4:55 pm
Posted on 6/17/12 at 4:55 pm
just got my first BGE (large)this past Friday. Cooked chicken Friday night and a brisket last night, both were seasoned only with Tony's. Both came out delicious!! I knew the end product would be good, but I really wasnt expecting the caliber of flavor the BGE produces. Cannot wait to cook steaks on this bad boy!
Anyway, what's your favorite recipe (and tips) you can share with a rookie?
TIA,
Sull
Disclaimer: This thread is not intended to be a pissing contest between if it is a grill or smoker, or other methods of cooking are better, etc. Just wanting some recommendations and advice as a new BGE owner.
Anyway, what's your favorite recipe (and tips) you can share with a rookie?
TIA,
Sull
Disclaimer: This thread is not intended to be a pissing contest between if it is a grill or smoker, or other methods of cooking are better, etc. Just wanting some recommendations and advice as a new BGE owner.
Posted on 6/17/12 at 5:02 pm to Sull
Had there ever been a juicy, well seasoned piece of meat cooked before these things hit the market?
Better invention in the rise of mankind...fire, the wheel, or green colored, ceramic cookery?
Better invention in the rise of mankind...fire, the wheel, or green colored, ceramic cookery?
Posted on 6/17/12 at 5:27 pm to DanglingFury
What is it about these things that make something more tastier than using the same ingredients and a non BGE grill?
Posted on 6/17/12 at 7:26 pm to Buck Dancer
Once you learn the Egg, you'll find that cooking on it becomes enjoyable. The fact that the egg makes it easy to start and maintain a wide range of temperatures for hours on end without the need to babysit, makes turning out excellent food the norm.
You quickly become confident in your ability to make delicious meals on it, people notice and compliment you on how good it is, which makes you want to use it more and more.
Do the meats cooked on the egg taste better than those cooked on other "grills", that is arguable, but it certainly is better that the dry tasteless, lighter fluid infused, meat produce by someone that is using an inferior "grill" .
JMHO/
You quickly become confident in your ability to make delicious meals on it, people notice and compliment you on how good it is, which makes you want to use it more and more.
Do the meats cooked on the egg taste better than those cooked on other "grills", that is arguable, but it certainly is better that the dry tasteless, lighter fluid infused, meat produce by someone that is using an inferior "grill" .
JMHO/
Posted on 6/17/12 at 8:54 pm to Sull
I have the deflector plate on mine and I just leave it in always unless I do steaks which is rare. I do my steaks on my gas grill in a cast iron skillet mostly but the deflector is nice.
I did a couple of pizzas yesterday. Buy the egg pizza stone. It's the best stone I've had and Ive had a bunch. I use it on my egg and my gas grill.
I did braised short ribs in a Dutch oven last week on my egg. They came out really nice. My wife does an 18 hour brisket at 200 and it's pretty amazing.
I have no Tonys in my house. Mostly just salt and pepper maybe some garlic powder few other things but not much.
Buy a rib rack and you can cook three or four slabs at a time since they stand on edge. I've had mine for about five years. Only problem I've had was the felt gasket . I leave mine out in the weather uncovered as well. It's seasoned we'll.
I did a couple of pizzas yesterday. Buy the egg pizza stone. It's the best stone I've had and Ive had a bunch. I use it on my egg and my gas grill.
I did braised short ribs in a Dutch oven last week on my egg. They came out really nice. My wife does an 18 hour brisket at 200 and it's pretty amazing.
I have no Tonys in my house. Mostly just salt and pepper maybe some garlic powder few other things but not much.
Buy a rib rack and you can cook three or four slabs at a time since they stand on edge. I've had mine for about five years. Only problem I've had was the felt gasket . I leave mine out in the weather uncovered as well. It's seasoned we'll.
Posted on 6/17/12 at 9:38 pm to Martini
quote:
an 18 hour brisket at 200 and it's pretty amazing.
damn, it better be.
Posted on 6/17/12 at 9:59 pm to DanglingFury
Problem with an 18 hour cook time?
Posted on 6/17/12 at 10:09 pm to Martini
No, definitely not a problem, do your thing. Way to go the extra mile. Just seems exhorbitant.
Posted on 6/18/12 at 6:39 am to DanglingFury
On a BGE related note, is BGE brand lump charcoal the best to use or can one use the cheapest he can find?
Posted on 6/18/12 at 7:10 am to DanglingFury
FWIW, I usually go 20 or so hours with a 15 lb brisket(starting cold).
Posted on 6/18/12 at 7:37 am to OTIS2
charcoal - i've tried several different brands. some people swear by a certain one, but i havent noticed a big difference. happy with BGE brand or whatever i can get locally
recipes - my fav's are boston butt (pulled pork) & baby back ribs
pulled pork: setup for 180-200 degrees...cook for 12 hours, put it on 8pm...remove next morning...remove, wrap in foil...then wrap in towel...place in empty ice chest for 2 hours. meat continues to cook & tenderize. i always cook 2 at a time...freezes well
recipes - my fav's are boston butt (pulled pork) & baby back ribs
pulled pork: setup for 180-200 degrees...cook for 12 hours, put it on 8pm...remove next morning...remove, wrap in foil...then wrap in towel...place in empty ice chest for 2 hours. meat continues to cook & tenderize. i always cook 2 at a time...freezes well
Posted on 6/18/12 at 9:09 am to Tom Selleck
quote:
On a BGE related note, is BGE brand lump charcoal the best to use or can one use the cheapest he can find?
Royal Oak makes the BGE branded lump. Just get Royal Oak and save yourself a few bucks. That and Ozark Oak are all I use..
Posted on 6/18/12 at 9:18 am to Martini
quote:
Martini
Never used BGE, never even seen one in action - how do you regulate the temperature on it?
Posted on 6/18/12 at 9:22 am to Will Cover
quote:
how do you regulate the temperature on it?
daisy wheel vent on top for fine adjustments. larger sliding vent on bottom for bigger adjustments.
Posted on 6/18/12 at 9:32 am to Sull
I just got my Egg a little over a week ago (2 full weekends now). I love this thing.
I've done chicken leg/thigh quarters twice. Definitely a difference in quality than what I've made before. Much more moist. Cooked with the platesetter (indirect) and temp around 375.
Tried ribs for the first time last weekend. Attempted a turbo method I found on the BGE forums. Temp got a little away from me (topped 400 degrees for I don't know how long) and overcooked them. Still good flavor, but not something I would want to serve anyone.
I've done steak twice now using the TRex method. Get the Egg really hot (I went over 1000 degrees the first time and 800 the next). Sear it for 90 seconds per side with the dome open (less if it's not a thick steak). Pull and let it rest for 20 minutes and bring the Egg down to around 400 degrees. At 1000 degrees I couldn't get it below 500, so that's why I stopped at 800 the next time. After the rest period put the steak back on for 3-4 minutes per side. I've done a Porterhouse and some NY Strips so far and both came out great.
Did some grouper on a white cedar plank over direct heat at around 375. Another item that came out much better than I've ever done before. The fish was very moist and came apart in chunks instead of smaller flakes. Loved it.
Last night I did a stuffed pork loin. Cut a 6 pound loin in half and froze one piece. Roll cut the other and stuffed with Proscuitto, Provolone and Spinach...rolled and wrapped in bacon. Cooked indirect at 350...it was done in an hour. Used some hickory chunks for some smoke. For a huge piece of meat that cost less than $5 it was really amazing. Next time I'll leave out the proscuitto because it was overpowered by the bacon.
Next weekend I think I'll be trying pizza from scratch. Probably 600 degrees on a stone. Want to get some neopolitan type dough and try a 1000 degree cook at some point.
Check out the eggheadforums for some great info, help, recipes and everything BGE related. I'm new but loving it. I'll never go back to a gas grill (or any other grill) as my main cooker.
I've done chicken leg/thigh quarters twice. Definitely a difference in quality than what I've made before. Much more moist. Cooked with the platesetter (indirect) and temp around 375.
Tried ribs for the first time last weekend. Attempted a turbo method I found on the BGE forums. Temp got a little away from me (topped 400 degrees for I don't know how long) and overcooked them. Still good flavor, but not something I would want to serve anyone.
I've done steak twice now using the TRex method. Get the Egg really hot (I went over 1000 degrees the first time and 800 the next). Sear it for 90 seconds per side with the dome open (less if it's not a thick steak). Pull and let it rest for 20 minutes and bring the Egg down to around 400 degrees. At 1000 degrees I couldn't get it below 500, so that's why I stopped at 800 the next time. After the rest period put the steak back on for 3-4 minutes per side. I've done a Porterhouse and some NY Strips so far and both came out great.
Did some grouper on a white cedar plank over direct heat at around 375. Another item that came out much better than I've ever done before. The fish was very moist and came apart in chunks instead of smaller flakes. Loved it.
Last night I did a stuffed pork loin. Cut a 6 pound loin in half and froze one piece. Roll cut the other and stuffed with Proscuitto, Provolone and Spinach...rolled and wrapped in bacon. Cooked indirect at 350...it was done in an hour. Used some hickory chunks for some smoke. For a huge piece of meat that cost less than $5 it was really amazing. Next time I'll leave out the proscuitto because it was overpowered by the bacon.
Next weekend I think I'll be trying pizza from scratch. Probably 600 degrees on a stone. Want to get some neopolitan type dough and try a 1000 degree cook at some point.
Check out the eggheadforums for some great info, help, recipes and everything BGE related. I'm new but loving it. I'll never go back to a gas grill (or any other grill) as my main cooker.
Posted on 6/18/12 at 10:43 am to gmrkr5
quote:
daisy wheel vent on top for fine adjustments. larger sliding vent on bottom for bigger adjustments
I'm following some advice I got on the BGE forums...anything over 300 degrees I don't use the Daisy Wheel and just use the bottom vent. I find it's easier to maintain the temp especially if you need to open the egg to either check on product or add stuff in. The Daisy Wheel (at least mine) moves around a lot when fooling with the lid.
Posted on 6/18/12 at 11:23 am to gmrkr5
I bought a bag of lump from Calandro's called B and B. I found it burned really well and consistently.
Posted on 6/18/12 at 11:46 am to Dave Worth
quote:
I'm following some advice I got on the BGE forums...anything over 300 degrees I don't use the Daisy Wheel and just use the bottom vent. I find it's easier to maintain the temp especially if you need to open the egg to either check on product or add stuff in. The Daisy Wheel (at least mine) moves around a lot when fooling with the lid.
I do pretty much the same thing.
Mine will slide open if I have it turned the wrong way. It has a stopper that keeps it from sliding open when you open the lid.
Posted on 6/18/12 at 11:47 am to ruzil
Have you seen the lump database on nakedwhiz.com? Has a review for damn near every kind of lump charcoal known to man.
Posted on 6/18/12 at 11:55 am to Tom Selleck
quote:
BGE brand lump charcoal the best to use or can one use the cheapest he can find?
Click the link below for all the lump charcoal testing and reviews you can handle. They do some sort of standardized charcoal review and compare many brands. They actually rate the BGE charcoal lower than many others. I know the higher price factored into this. I also read that Royal Oak is rumored to produce the BGE brand charcoal, and that it is just a "select" version of the regular old Royal Oak lump charcoal for more $$$. I use Royal Oak and I have no complaints.
Lump Charcoal Database
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