Author Topic: The Big Green Egg  (Read 14884 times)

0 Members and 1 Guest are viewing this topic.

Offline Bob Marino

  • Festool Dealer
  • *
  • Posts: 2908
    • bobmarinosbesttools.com
Re: The Big Green Egg
« Reply #150 on: July 24, 2017, 05:36 AM »

I'm just trying to get a handle on not getting the meats/fish/poultry not having their individual flavors get smothered by the smoke - whatever the wood - hickory, oak, apple, etc.


That's the reason I prefer to use plum or apricot for smoking fish or seafood. And I'm only using a Weber Kettle not a real smoker. Beef & lamb standup well to hickory and mesquite, however, seafood and even pork...not so much. Even vegetables are an issue. I love grilled corn but if you add some wood...it can be too much. Mushrooms on the other hand turn out fine as does asparagus.
Pineapple also works well with strong woods. I have a grilled pineapple with orange sauce recipe over vanilla ice cream that is to die for.

  Hmmmn, never heard of those woods being available. Ok, would you mind sharing that recipe?

 Any others having a particular preference for wood to food?
Festool  Dealer since 2002; user well before that!
            http://bobmarinosbesttools.com
                   Service As It Should Be

Offline Tinker

  • Posts: 3519
Re: The Big Green Egg
« Reply #151 on: July 24, 2017, 06:24 AM »
I have not been into smoking meat on my own. all this talk has gotten my interest tho.  I grew up carrying large buckets of Maple sap thru knee deep snow to my uncles sap house.  We had maple syrup all year round.  We used maple syrup on cereal, pancakes, fried potatoes, ice cream and just about everything you could imagine.  Since then, I have tried maple smoked bacon. That I don't have a taste for. I like oak, hickory, apple, and other wood smoked meat, but  not maple. I guess I got spoiled with the real syrup. Maple smoked pork or bacon just doesn't cut it for me.

BTW: I am saving this entie thread. Even tho I have never smoked (well, that's a fib.  I smoked for two weeks and quit.  I was only ten, but I never got back to...... oops! that's a different subject), I am getting a great education. Lots of research just to find out what you guys are talking about. Very interesting and i can now see what Peter meant when he told Bob "... you are so screwed..."
Tinker
Wayne H. Tinker

Offline deepcreek

  • Posts: 635
    • TimberFire Studio
Re: The Big Green Egg
« Reply #152 on: July 24, 2017, 06:37 AM »
@Tinker - I know it's been said before but I so enjoy hearing your stories.

My day is just beginning and you've already put a smile on my face.   [big grin]

Keep 'em coming!
Joe Adams
TimberFire Studio
Houston, Texas

http://www.facebook.com/timberfire

Offline Tinker

  • Posts: 3519
Re: The Big Green Egg
« Reply #153 on: July 24, 2017, 06:58 AM »
@deepcreek, When I was only 12 yrs old, I was already 7 feet tall. That was before i started lugging those sap buckets thru the deep snow. That exercise shrunk my body to a little less than 4 feet. But my arms  got to be much longer. By now my arms have shrunk so I cannot touch the floor with my hands by bending at the waist and not bending my knees.
Tinker
Wayne H. Tinker

Offline deepcreek

  • Posts: 635
    • TimberFire Studio
Re: The Big Green Egg
« Reply #154 on: July 24, 2017, 07:00 AM »
Ok, guys. One of my neighbor's friends has a Memphis grill and long story short, I was invited there for dinner. He smoked the chicken on 200 for about an hour and raised the temp to 375. Put the thermometer in in the chicken to I think 165 and we were having dinner shortly after that. He used maple pellets. Ok, chicken was tasty and moist, BUT due to the maple pellets, well had a maple flavor of course. That was ok, but suppose you want to cook the chicken simply but traditionally - as I most often have done with lemon, salt, pepper, onion, garlic and rosemary. When cooked in a traditional oven and even on my gas grills, you taste the flavors of those herbs and spices. Wouldn't that (the wonderful flavorful taste of the herbs and spices) be lost on either when smoking with pellets or charcoal, or even simply bypassing smoking first and simply using the pellet  or kamado as a oven/grill?

I too have seriously enjoyed this thread even though I'm not personally a huge fan of "smoke" flavor.

My go to is a Weber Genesis Silver C propane grill.  I've had it for fifteen years and used it daily for many years.  (With my heart attack, I need to get back to that now.)   It has been upgraded with stainless flavorizor bars, cast iron grates, the premium electric rotisserie and a smoker box that I can fill with different kinds of wood chips.

I enjoy being able to add a little bit of smoke flavor or just use the clean burning heat to grill and/or sear.  So you are right in understanding that there is a limit (perhaps varying from person to person) on how much smoke complements something versus masks the other flavors.

By the way, my younger brother had a ten foot long Klose barbecue pit and smoker until he left Texas for Portland, OR.  https://bbqpits.com/  I enjoyed lots of good food off of that beast.
« Last Edit: July 24, 2017, 07:05 AM by deepcreek »
Joe Adams
TimberFire Studio
Houston, Texas

http://www.facebook.com/timberfire

Offline deepcreek

  • Posts: 635
    • TimberFire Studio
Re: The Big Green Egg
« Reply #155 on: July 24, 2017, 07:02 AM »
@deepcreek, When I was only 12 yrs old, I was already 7 feet tall. That was before i started lugging those sap buckets thru the deep snow. That exercise shrunk my body to a little less than 4 feet. But my arms  got to be much longer. By now my arms have shrunk so I cannot touch the floor with my hands by bending at the waist and not bending my knees.
Tinker

@Tinker - I nearly fell out of my chair from laughing so hard.  I just had a heart attack a week ago.  Please go easy on me!
Joe Adams
TimberFire Studio
Houston, Texas

http://www.facebook.com/timberfire

Offline Tinker

  • Posts: 3519
Re: The Big Green Egg
« Reply #156 on: July 24, 2017, 09:12 AM »
@deepcreek, When I was only 12 yrs old, I was already 7 feet tall. That was before i started lugging those sap buckets thru the deep snow. That exercise shrunk my body to a little less than 4 feet. But my arms  got to be much longer. By now my arms have shrunk so I cannot touch the floor with my hands by bending at the waist and not bending my knees.
Tinker

@Tinker - I nearly fell out of my chair from laughing so hard.  I just had a heart attack a week ago.  Please go easy on me!

@deepcreek laughture is the very best medicine.
Wayne H. Tinker

Offline smirak

  • Posts: 32
Re: The Big Green Egg
« Reply #157 on: July 24, 2017, 12:12 PM »
Bob,

I don't use smoking woods on everything I cook.  If I'm cooking a spatchcocked chicken using the "ingredients" you said and you want that flavor profile, I just use regular old lump charcoal.  I start the charcoal and wait for the thick, white smoke to dissipate and all you have is straight heat then, no flavor.  My lump that I go to is Kamado Joe Big Block charcoal.  It's all hardwood charcoal from Argentina and it has no off flavors.  The thing you have to take note of is you have to let the white smoke go and wait for the "thin, blue smoke".  Once you have the thin, blue smoke gone, you just have heat (as noted above). 

Talking about chicken, if you've never spatchcocked one, it will change your life.  I don't know what it is about it, but they are bomb.  That's the only way I will cook one now (if I'm on my KJ). 

My advice, and take it or leave it, is to find someone on this board, or work, or facebook or whatever that lives near you and has all the options you are considering. Then, "invite" yourself over one night, weekend, etc to let them cook for you.  You supply the meat, beer, whatever.  I can tell you from a kamado (not just KJ) aspect, most everyone I know that has one are happy to help sell you on the idea of needing one!  If you ever find yourself in the Huntsville area, let me know I and I'll cook whatever you'd like to show you.  Heck, I'll even let you come over and show you how to cook it and let you do it all on your own.  All I'd ask for in return is the friendship.

Hope all this helps!
Kevin

Offline Anodyne

  • Posts: 9
Re: The Big Green Egg
« Reply #158 on: July 24, 2017, 02:31 PM »
Bob,

  I have a pellet smoker / grill. I find that if I cook on a high temp for straight cooking as opposed to smoking, the smoke flavor is minimized to a degree that is simply complimentary to seasonings.  Mine is not good for steaks though as the temp only gets to 400 and it isn't high enough to get that fast caramelizing sear before the smoke alters the taste of the steak. But everything else works fine. But it seems that the Komodo gets much hotter than 400 so probably does steak well too?
 
Seth

  I thought that would be the situation -straight grilling instead of smoking then grilling. What flavor pellets do you prefer?
 Yes, the komodos can attain very high heats - upwards of 1000.

For grilling temps with pellets, Memphis has the highest listed temp at 600-650 or so degrees.  I can hit 500 with my Mak 2 Star.  If you add some GrillGrates you can boost that by another 100* on a pellet grill (even higher on a charcoal or gasser).  When doing higher temp grilling I use hickory pellets as they burn with a higher BTU than fruit woods. 

Offline deepcreek

  • Posts: 635
    • TimberFire Studio
Re: The Big Green Egg
« Reply #159 on: July 24, 2017, 07:40 PM »
Talking about chicken, if you've never spatchcocked one, it will change your life.  I don't know what it is about it, but they are bomb.  That's the only way I will cook one now (if I'm on my KJ).

For those wondering, spatchcocked chicken has had the backbone removed and the breast bone broken or (split from the inside) to allow the bird to be cooked flat.

I love this technique and it's my go to method for grilling Cornish game hens.
Joe Adams
TimberFire Studio
Houston, Texas

http://www.facebook.com/timberfire

Offline antss

  • Posts: 1176
Re: The Big Green Egg
« Reply #160 on: July 24, 2017, 07:44 PM »
Haven't you bought a grill yet ?   [tongue]

Offline mark60

  • Posts: 88
Re: The Big Green Egg
« Reply #161 on: July 24, 2017, 08:58 PM »
I make spatchcock chicken in the BGE with just lump charcoal for fuel, no wood chunks, and there's no smoke flavor that I can taste. I typically run the egg about 350 degrees for chicken and the higher temps don't really create any smoke. You can taste that it wasn't cooked in the oven but there's no smokiness to it, it tastes like summer.

When you're smoking foods poultry and fish do take on more smoke than beef and pork so you usually use a lighter tasting wood, I like apple for chicken.

Offline Bob Marino

  • Festool Dealer
  • *
  • Posts: 2908
    • bobmarinosbesttools.com
Re: The Big Green Egg
« Reply #162 on: July 24, 2017, 10:53 PM »
Bob,

I don't use smoking woods on everything I cook.  If I'm cooking a spatchcocked chicken using the "ingredients" you said and you want that flavor profile, I just use regular old lump charcoal.  I start the charcoal and wait for the thick, white smoke to dissipate and all you have is straight heat then, no flavor.  My lump that I go to is Kamado Joe Big Block charcoal.  It's all hardwood charcoal from Argentina and it has no off flavors.  The thing you have to take note of is you have to let the white smoke go and wait for the "thin, blue smoke".  Once you have the thin, blue smoke gone, you just have heat (as noted above). 

Talking about chicken, if you've never spatchcocked one, it will change your life.  I don't know what it is about it, but they are bomb.  That's the only way I will cook one now (if I'm on my KJ). 

My advice, and take it or leave it, is to find someone on this board, or work, or facebook or whatever that lives near you and has all the options you are considering. Then, "invite" yourself over one night, weekend, etc to let them cook for you.  You supply the meat, beer, whatever.  I can tell you from a kamado (not just KJ) aspect, most everyone I know that has one are happy to help sell you on the idea of needing one!  If you ever find yourself in the Huntsville area, let me know I and I'll cook whatever you'd like to show you.  Heck, I'll even let you come over and show you how to cook it and let you do it all on your own.  All I'd ask for in return is the friendship.

Hope all this helps!
Kevin

 Thank you for your generous offer of hospitality, Kevin!
Yes, I had grilled a chicken that way years ago and liked it a lot. And that's what I did on the neighbor's Memphis grill.I'm going check out a different wood next time though.
Festool  Dealer since 2002; user well before that!
            http://bobmarinosbesttools.com
                   Service As It Should Be

Offline Cheese

  • Posts: 3290
Re: The Big Green Egg
« Reply #163 on: July 25, 2017, 10:39 AM »

Hmmmn, never heard of those woods being available. Ok, would you mind sharing that recipe?


Those woods are typically not available commercially. I happened to cut down a purple plum and an apricot tree and then cut those down into useable sizes.

The recipe for Paradise Grilled is below. It came out of Weber's Big Book of Grilling. I've also included a picture of the best vanilla ice cream/gelato I've ever had. Ciao Bella gelato is made with Madagascar vanilla...truly the best. 
« Last Edit: July 25, 2017, 10:42 AM by Cheese »

Offline luke duke

  • Posts: 30
Re: The Big Green Egg
« Reply #164 on: July 26, 2017, 09:55 PM »
Get a Klose

Offline Bob Marino

  • Festool Dealer
  • *
  • Posts: 2908
    • bobmarinosbesttools.com
Re: The Big Green Egg
« Reply #165 on: July 26, 2017, 10:32 PM »
Get a Klose

 Nah, I  want more than a smoker - nice though that is - giving serious condition to a slightly used Memphis.
Festool  Dealer since 2002; user well before that!
            http://bobmarinosbesttools.com
                   Service As It Should Be