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Started By
Message
Favorite Meal to cook on BGE
Posted on 12/23/13 at 5:54 pm
Posted on 12/23/13 at 5:54 pm
Was able to score one for Xmas.
I can't wait to explore the BGE world.
I have already cooked some ribs and a pork roast.
Looking for other peoples favorites to try
I can't wait to explore the BGE world.
I have already cooked some ribs and a pork roast.
Looking for other peoples favorites to try
7
Posted on 12/23/13 at 5:56 pm to LSUbroker
Smoke some whole chickens
Doesn't take long and makes some great tasting chicken
You can brine or inject too to make it extra moist
Doesn't take long and makes some great tasting chicken
You can brine or inject too to make it extra moist
Posted on 12/23/13 at 6:04 pm to Croacka
Besides all the normal grilling and smoking, I like making paella on it
Posted on 12/23/13 at 6:06 pm to LSUbroker
prime rib or ribeyes
Posted on 12/23/13 at 6:10 pm to gmrkr5
quote:
paella
WHAT ARE YOU GONNA DO WITH ALL THAT PAELLA!!!???
Posted on 12/23/13 at 6:11 pm to BRgetthenet
Save it for festivus!
Posted on 12/23/13 at 6:33 pm to LSUbroker
Brisket!!!!
Posted on 12/23/13 at 6:39 pm to CBLSU316
Brisket, whole chicken, pizza
Posted on 12/23/13 at 8:20 pm to LSU-MNCBABY
Simon and GArfunkel chicken
smoked baby back ribs
Thanksgiving turkey
Hamburgers
Go to the Big green egg site for recipes
smoked baby back ribs
Thanksgiving turkey
Hamburgers
Go to the Big green egg site for recipes
Posted on 12/23/13 at 8:55 pm to LSUbroker
brisket
papa murphys pizza
pork butt
papa murphys pizza
pork butt
Posted on 12/23/13 at 9:24 pm to LSUbroker
Turkey breast, whole, bone in.
Awesome on the BGE
Awesome on the BGE
Posted on 12/23/13 at 9:27 pm to LSUbroker
Especially with a new BGE, while the low and slow method is what the BGE was built for, I really like cranking that son of a gun up to about 700 and cooking a 3 inch porterhouse rubbed down with salt, pepper, and chopped rosemary.
It is probably the only way to recreate what a steakhouse does at home.
It is probably the only way to recreate what a steakhouse does at home.
Posted on 12/24/13 at 7:10 am to BlackenedOut
Spatchcocked chicken is what I cook most often, but ribs are my fave. Low n slow, do multi racks and gave a rib party.
Posted on 12/24/13 at 9:41 am to hungryone
Smoked then braised pork shoulder, Mexican style. I season with a rub consisting of chile powder, cumin, paprika, dried oregano, allspice, cloves. Smoke low for about 2hrs, then braise in black iron pot in the egg. Brown onions and green chiles in the pot. Braising liquid is chicken stock and orange juice. Braise for a few hours. Pull meat and shred. Remove braising liquid. Add back pulled pork to pot. Add back enough braising liquid just to top meat. Replace in egg and crank up heat to crisp meat on top. Reduce remaining braising liquid to serve as gravy/sauce.
Serve with tortillas, fresh pico, and fresh tomatillo/chile sauce.
This is always a crowd pleaser. U can also do this with just an oven. Brown meat in skillet and then braise in oven.
it's got much deeper flavor when done in the egg .
Serve with tortillas, fresh pico, and fresh tomatillo/chile sauce.
This is always a crowd pleaser. U can also do this with just an oven. Brown meat in skillet and then braise in oven.
it's got much deeper flavor when done in the egg .
Posted on 12/24/13 at 9:49 am to LSUbroker
For me and the wife it's nice thick salmon fillets over a low fire with some apple or cherry wood mixed in the charcoal.
Posted on 12/24/13 at 9:58 am to Chipand2Putts
This sounds awesome, book marked to try at a later date 
Posted on 12/24/13 at 12:02 pm to LSU-MNCBABY
A 6lb pork shoulder, 1lb pinto beans and 2 cups of rice can easily feed 10-12 for a very low price.
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