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Recently got a Big Green Egg - tips? suggestions? recipes?

Posted on 1/6/17 at 10:20 am
Posted by StrongBackWeakMind
Member since May 2014
22650 posts
Posted on 1/6/17 at 10:20 am
Any tips, suggestions or recipes you guys are willing to part with?

TIA

Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
13232 posts
Posted on 1/6/17 at 10:23 am to
Get to cooking! Start with something easy like ribs or chicken. You're embarking on a wondrous journey into culinary excellence.
Posted by Box Geauxrilla
Member since Jun 2013
19118 posts
Posted on 1/6/17 at 10:29 am to
quote:

tips


Only use lump charcoal.

Get yourself a looft lighter.

Get yourself a temperature controller.

Posted by Topwater Trout
Red Stick
Member since Oct 2010
67589 posts
Posted on 1/6/17 at 10:45 am to
unless the newer eggs have changed you can expect to change out your gasket.

Posted by lsufan31
MS
Member since Mar 2013
2177 posts
Posted on 1/6/17 at 10:54 am to
I got an akorn made by chargriller for Christmas. First thing I cooked was a beef tenderloin. Very good, considering the ceramic cookers keep in the heat and moisture very well. Youll love your BGE.
Posted by Uncle JackD
Member since Nov 2007
58627 posts
Posted on 1/6/17 at 10:56 am to
quote:

Any tips,


-Get a leave in thermometer (maverick)
-Thermopen
-Kick ash basket
-Rutland gasket (after you cook yours off lol)
-Royal oak lump fa life
-Plate setter if you didn't get one yet.
-Smoke ware cap is legit. They make some cool aftermarket shite for egg.
-Mapp torch for lighting
-egghead forum for advice
This post was edited on 1/6/17 at 10:58 am
Posted by Buck Dancer
New Orleans
Member since Jan 2008
4675 posts
Posted on 1/6/17 at 10:56 am to
The BGE website has some good stuff on it, recipes, accessories , etc. good place to start and look around. Join some BGE Facebook forums, a lot of good info there.
Posted by LSUfootball222
Member since Oct 2009
1148 posts
Posted on 1/6/17 at 11:16 am to
Cook a pizza
Posted by G Vice
Lafayette, LA
Member since Dec 2006
12914 posts
Posted on 1/6/17 at 11:24 am to
+10 on the Mapp torch. My Looft Lighter crapped out after one year.
Posted by Coater
Madison, MS
Member since Jun 2005
33059 posts
Posted on 1/6/17 at 11:44 am to
Get a plate setter
Get a maverick remote thermometer


Use royal oak lump
Cook a Boston butt
Enjoy!
This post was edited on 1/6/17 at 11:45 am
Posted by ruzil
Baton Rouge
Member since Feb 2012
16879 posts
Posted on 1/6/17 at 1:06 pm to
Sort your lump charcoal int large, medium,and small chunks. Place them in the fire box in that order.

Learn how to reverse sear a steak on the BGE and use a little smoke when you do it.

If you like having eye brows, make sure to burp the egg when searing at high temperature.

Posted by Honky Lips
Member since Dec 2015
2828 posts
Posted on 1/6/17 at 1:37 pm to
Follow flamingroosterbbq on YouTube. He's got great videos on tips and recipes.
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 1/6/17 at 2:17 pm to
My favorite egg cook is a spatchcocked chicken. Foolproof, especially when you're just learning to regulate temps on the Egg.
Posted by Itismemc
LA
Member since Nov 2008
4714 posts
Posted on 1/6/17 at 4:27 pm to
Amazon accidentally sent me a BBQ Guru one time instead of the camera tripod head I ordered. I'm interested to see how it works.
Posted by Canard Noir
Houston
Member since Apr 2014
1397 posts
Posted on 1/6/17 at 4:57 pm to
The thing I realized after I started using mine is that I had bought a charcoal oven. The temp can be dialed in accurately for long periods of time without messing with it so anything you'd do in the oven but would taste better with a charcoal flavor is fair game.

I've also buried the temp needle on my BGE knockoff which is great for steaks but please understand that you need to "burp" the pit when you go to open it when it's this hot. The coals are starving for O2 and opening the lid too quickly will create a backdraft capable of burning your face or robbing you of your eyebrows. Don't ask me how I know...
Posted by BIG Texan
Texas
Member since Jun 2012
1596 posts
Posted on 1/6/17 at 5:59 pm to
First view the video and the web sight to learn the BGE way to cook. It's not like your grandaddys weber. I run into folks all the time that have them and never read how to cook on them.
Posted by Buck Dancer
New Orleans
Member since Jan 2008
4675 posts
Posted on 1/6/17 at 6:19 pm to
second third and fourth the burping before fully opening. i burned the shite out of my hands a few weeks ago from opening it too fast after a few whiskeys.
Posted by Hankg
Member since Feb 2011
631 posts
Posted on 1/6/17 at 6:43 pm to
Royal oak seems the best / most consistent. I found that if I close bottom and top vent while not in use during the summer mold would grow inside.
Posted by Keese187
Baton Rouge
Member since Mar 2005
348 posts
Posted on 1/6/17 at 7:31 pm to
I got one for for Christmas myself. Love the convegger, I failed to see a reason not to Jude it on everything. Second the burping. Was searing a steak at 700 the second time I used it and didn't burp it enough. I swear 6 ft of flames come out of that thing. Lost arm hair, some hair on my head, some eyelashes and brows.
Posted by StrongBackWeakMind
Member since May 2014
22650 posts
Posted on 1/7/17 at 6:14 am to
Thanks for all the tips, guys.
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