Tat
Has-been punter
I have the standard egg table, love it.
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Big Green Egg Grill (2 Viewers)
- Thread starter Tat
- Start date
dnurk
Footballguy
Tons of good ones here. Table PicsI've currently got mine in a nest as we're getting ready to restain our deck but once that is done I'm building one using some ideas I got from these pics.
CletiusMaximus
Footballguy
JerseyToughGuys
Tough Guy
orcinus said:
hit that Orc
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JerseyToughGuys
Tough Guy
doing ribs when I get home today
Pork butt overnight tonight
JerseyToughGuys
Tough Guy
how many lbs/what size?Last time I did an overnight cook on the egg I was ready to go at like 8am. Turned out great, but expected at least another 4-6 hours of cooking.
jb1020
Footballguy
a little over 9. i checked it at 6 am and it was only at 170.
jb1020
Footballguy
just got a report from the wife at home. egg still at 250, pork up to 185. this is by far the longest it has taken. on hour 15 now. likely 2 more hours. guess thats about right though.
JerseyToughGuys
Tough Guy
really curious how my cook tonight will go. Again, I was shocked at how fast it cooked last time (at 250)
TheFanatic
Footballguy
Lemme know what you think of the XL. Lots of conflicting reports. Seems the new design is better than the old.
andy_b
Footballguy
congrats! I have a large but was interested in getting the XL. I have heard some good things about the new XL design. Let us know how it works out for you and what you make on it.
So I smoked some ribs and a chicken Saturday. The egg was supposed to be delivered Friday, but that got pushed back until Satuday around 10... I paid to have it put together so I didn't mess anything up and I had it fired up and ready to go around noon. It rained all day, and that usually would keep me away since I do not have a covered patio, but I had to break it in. Overall I was pleased with the ease of use... Way easier than the Pro Q at maintaining temp. Also, I enjoyed not having to mess with different levels of food on the Pro Q. The ribs were a little tougher (not terrible) than I usually do, but I'm not convinced it was the egg's fault (I mopped them before I wrapped them this time and I have never done that before)... Anyway the ribs did taste great, just not as tender as I like. Chicken came out really well.Surface area= great. I had 2 slabs of ribs and 1 chicken, sprinkeled ABT's on there too... Plenty of room to add more ribs and chickens. I think I can get 5-7 turkeys on there if I wanted too. I think I'm going to do a pizza this week and pulled pork next Sunday.
TheFanatic
Footballguy
Do the pulled pork first and then use the leftovers on the pizzas :money:
TheFanatic
Footballguy
About $700
TheFanatic
Footballguy
andy_b
Footballguy
The cost also depends on accessories too.Most people would recommend getting at least the plate setter and perhaps a raised grill.Other accessories that are helpful include a pizza stone and an electric starter (although there are many ways to light it).
17seconds
root of all aliai
I'm looking to buy one of these soon.
Based on this thread I looked for an Eggfest nearby to see what it's all about and get a cheap price on an egg. Sure enough there's one here in San Diego on 11/7. Only problem is I'll be in Napa on our first vacation in 3 years. DAMMIT
Based on this thread I looked for an Eggfest nearby to see what it's all about and get a cheap price on an egg. Sure enough there's one here in San Diego on 11/7. Only problem is I'll be in Napa on our first vacation in 3 years. DAMMIT
JerseyToughGuys
Tough Guy
TheFanatic
Footballguy
My local grocery store carries lump. Their beer selection sucks but they have lump charcoal...
Weapon of Mass Instruction
Watch my feet!
This is phenomenal.
Weapon of Mass Instruction
Watch my feet!
andy_b
Footballguy
the tables do not come into contact with wood per say. Look here for some examples. The bottom always sits on something ceramic before touching the wood I think.http://www.mrdstuff.com/index.htm
andy_b
Footballguy
Th exterior gets hot but no where near the temp on the inside. Next time I get mine up to 650-700 for a steak, I will see if I can use an infrared sensor to measure the outside temp of the egg.
dnurk
Footballguy
We had a great trip to South Dakota earlier this Fall and I've been doing my standard pheasant recipe (bone out the breasts, pound them thin, cut into strips, stuff with cream cheese and a jalepeno pepper, wrap with bacon and grill direct on the Egg)
Those always come out great, but I wanted to try to smoke a few for Christmas Eve so...
I was really worried about them drying out so I brined overnight in the following:
1 quarts apple juice
1/2 pound brown sugar
1/2 cup kosher salt
2 oranges, quartered
2 ounces fresh ginger, thinly sliced
7 whole cloves
3 bay leaves
3 large cloves garlic, crushed
Got all that simmering until the sugar and salt desolved, then let it cool down to room temp. When cool, I added in about 2 quarts of ice and water. Put all that in a big cooler with two pheasants. Brined them overnight. Next morning did a quick rinse and patted them dry. I didn't want them to taste like bacon so I just put a couple of pieces of bacon on each pheasant.
Set up my large with plate setter legs up, an old roasting pan into which I poured the leftover brine, and put my grid right on top of that pan.
Smoked at 225 with a very generous amount of apple wood for about 3 1/2 hours and pulled when the breasts were at about 145.
Absolutely fantastic. I shared last night with the extended family and I wish I would have done at least 3-4 more pheasants. They went quickly. I'll definitely be doing this one again.
Final results: Money Shot
Those always come out great, but I wanted to try to smoke a few for Christmas Eve so...
I was really worried about them drying out so I brined overnight in the following:
1 quarts apple juice
1/2 pound brown sugar
1/2 cup kosher salt
2 oranges, quartered
2 ounces fresh ginger, thinly sliced
7 whole cloves
3 bay leaves
3 large cloves garlic, crushed
Got all that simmering until the sugar and salt desolved, then let it cool down to room temp. When cool, I added in about 2 quarts of ice and water. Put all that in a big cooler with two pheasants. Brined them overnight. Next morning did a quick rinse and patted them dry. I didn't want them to taste like bacon so I just put a couple of pieces of bacon on each pheasant.
Set up my large with plate setter legs up, an old roasting pan into which I poured the leftover brine, and put my grid right on top of that pan.
Smoked at 225 with a very generous amount of apple wood for about 3 1/2 hours and pulled when the breasts were at about 145.
Absolutely fantastic. I shared last night with the extended family and I wish I would have done at least 3-4 more pheasants. They went quickly. I'll definitely be doing this one again.
Final results: Money Shot
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Fear & Loathing
Footballguy
Bump. Thanks for all of the good info in here. I'm in the market for a new grill, and the BGE looks like the way to go.
andy_b
Footballguy
Fear, if you have any specific questions, just post and we will answer.
Also try here for a ton fo info http://www.eggheadforum.com/
Also try here for a ton fo info http://www.eggheadforum.com/
YSR
Footballguy
Got one about 6 months ago and although we are still tweaking cook times, etc., I'd definitely recommend it.
17seconds
root of all aliai
I've been thinking about going BGE for a while but other expenses have pushed out the purchase.
Having a big birthday party for my kid in about a month. We plan on pre-cooking lots of burgers and dogs for the crowd coming over. Will the quality difference be significant vs. using the old gas grill one more time? Or do you see it more with steaks?
Having a big birthday party for my kid in about a month. We plan on pre-cooking lots of burgers and dogs for the crowd coming over. Will the quality difference be significant vs. using the old gas grill one more time? Or do you see it more with steaks?
Fear & Loathing
Footballguy
I'm in a similar situation. Finally talked the old lady into getting one for combination Valentine's Day/birthday/next year's birthday, but now I have to talk her into a Large instead of a Medium.
The biggest question for me is Large vs. Medium. I went looking at Ace Hardware the other day, and I'm pretty sure the XL isn't a necessity. I'm just thinking that if this really is the last grill I'm going to purchase (or not for a very long time at the least), then I'm going to regret settling for the medium even with the price difference. I want my BGE to be able to handle whatever grilling needs I'm going to have, and I have my doubts about a medium size doing that.
Hoosier Daddy?
The General's Army
Definitely go with the large. I have a large, and when I cook baby back ribs on it, they just BARELY fit length-wise. I have a hard time seeing them fit on a medium BGE.Fear & Loathing said:
YSR
Footballguy
:( I almost bought the medium last year when I bought mine and cannot imagine how limited I would be. The large is definitely the way to go.
andy_b
Footballguy
While the BGE does a nice job on simple items like burgers and dogs, its real power shines through when smoking ribs, port butt, chicken etc or for making items like bread, pizza, or for doing intense high heat cooks for steaks.So I think its fine to make the burgers and dogs on the gas grill and then take your time breaking in the BGE with some fun items to cook outside of burgers and dogs.
YSR
Footballguy
Bought a BGE Electric Coal Starter about 6 months ago and in the last 2 nights it has started to act up. In fact, it's shorted out two different electrical sockets.
How is BGE as a company in re: things like this? For instance, Rayban will typically replace sunglasses at no cost.
Just curious as to whether anyone has had experience with them.
How is BGE as a company in re: things like this? For instance, Rayban will typically replace sunglasses at no cost.
Just curious as to whether anyone has had experience with them.
Fear & Loathing
Footballguy
I almost bought the medium last year when I bought mine and cannot imagine how limited I would be. The large is definitely the way to go.
Finally took the fantasy football winnings to the hardware store yesterday, and plopped down a grand on the BGE with a few side items. Has to be delivered from Atlanta, I guess, so it could arrive tomorrow. If so, party this weekend at Fear & Dwelling.
CletiusMaximus
Footballguy
They have been great to deal with in my experience. The enamel on the dome of my egg chipped and flaked off - about the size of a quarter. I emailed them and, at their request, sent a picture. I admitted that I grill year round in Wisconsin, so my egg is outside in sometimes extremely harsh weather 24/7/365, with no cover. No problem at all - shipped me a new dome at no charge. I haven't installed it yet as the old one works fine, its a purely aesthetic issue.
andy_b
Footballguy
I my experience with them has been excellent. Just call and politely explain the situation and they will likely remedy it. An item like yours should have lasted obviously longer than 6 months. I have the same model and its still working from 3 years ago under heavy use.
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JerseyToughGuys
Tough Guy
I got a new seal (i think I posted it above) no questions asked.
Great customer service.
Great customer service.
TheFanatic
Footballguy
My cousin bought the large about a year ago. Just before Thanksgiving he bought the XL and sold his large to another relative. I haven't had a chance to pick his brain on the XL. I know that there are some design differences and would like to know if the XL is as consistent with the performance of the Large which he raved about...
