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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.
4
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 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 6/18/12 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 1:07 pm to Sull
Although I've had my BGE (lg) for over a year I consider myself a novice at grilling/smoking as well. That said, I really enjoy my BGE.
From my experiences:
a) Always leave the lid open/up when getting your fire going. You want to get a clean burn from your lump charcoal (LC). Else, you'll trap the creosote smoke impart a really yucky taste to whatever you're cooking. I guess this is common knowledge to the seasoned vets but having never cooked with LC before it was news to me.
b) I've used 4 different types of LC. BGE and Royal Oak (RO) are supposedly from the same conveyor belt - just taken from it at different times. They'll be very similar. I've tried Publix brand and it too is good but is different from BGE/RO brand. Just note that when you change brands there will be some differences. Nakedwhiz.com has an extensive database of LC reviews.
c) My tastes are simple and run north-n-south, i.e., what I like I really like and it's usually very simple. And I really like grilled/smoked stuff. Hence, my recipes are usually salt (garlic salt), pepper, olive oil, some wood chips in the LC and voila!
d) There are a lot of different wood chips/chunks out there and some go better with different meats/pork/fish/etc than others. If you're familiar with them then nevermind. If not, I would recommend you start with pecan (very smooth flavor). Apple is also smooth. Hickory and mesquite are strong.
e) The BGE does a great job of not drying out stuff.
f) I cook on mind usually 1-2X a week in bulk - meaning in addition to what we're eating for that night, we'll cook a batch of chicken breasts and use in sandwiches, soups, etc.
Enjoy!
From my experiences:
a) Always leave the lid open/up when getting your fire going. You want to get a clean burn from your lump charcoal (LC). Else, you'll trap the creosote smoke impart a really yucky taste to whatever you're cooking. I guess this is common knowledge to the seasoned vets but having never cooked with LC before it was news to me.
b) I've used 4 different types of LC. BGE and Royal Oak (RO) are supposedly from the same conveyor belt - just taken from it at different times. They'll be very similar. I've tried Publix brand and it too is good but is different from BGE/RO brand. Just note that when you change brands there will be some differences. Nakedwhiz.com has an extensive database of LC reviews.
c) My tastes are simple and run north-n-south, i.e., what I like I really like and it's usually very simple. And I really like grilled/smoked stuff. Hence, my recipes are usually salt (garlic salt), pepper, olive oil, some wood chips in the LC and voila!
d) There are a lot of different wood chips/chunks out there and some go better with different meats/pork/fish/etc than others. If you're familiar with them then nevermind. If not, I would recommend you start with pecan (very smooth flavor). Apple is also smooth. Hickory and mesquite are strong.
e) The BGE does a great job of not drying out stuff.
f) I cook on mind usually 1-2X a week in bulk - meaning in addition to what we're eating for that night, we'll cook a batch of chicken breasts and use in sandwiches, soups, etc.
Enjoy!
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