Author Topic: The Big Green Egg  (Read 15712 times)

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Offline BJM9818

  • Posts: 144
Re: The Big Green Egg
« Reply #30 on: July 09, 2017, 12:49 PM »
Moved into a new house 18 months ago. Ran a NG line to the yard figuring I would do a lynx or similar. Before we moved in I decided to expand and incorporate a green egg. Started to build a dual cooking station for the egg and gas grill. The built in grill budget got used up at first for furniture so I just bought a Large BGE.  Fast forward to now and Im Ripping out the entire thing and will be making a best with drawers for the egg.

Bob get one you will not be disappointed.

If anybody has plans for a egg nest that incorporates a ton of storage drawers in a 6' or less table let me know. City townhouse so storage space is tight.

Offline Tinker

  • Posts: 3548
Re: The Big Green Egg
« Reply #31 on: July 09, 2017, 03:10 PM »
If nobody else managed to get to "Uncle" Bob to be sure he got hooked onto a slippery slope, I was certain that sooner or later Richard (RMW) would very definitely get him hooked. Once I got down to his post, ... well, I am now very hungry.  @Richard/RMW, whenever you get onto your Green Egg and cooking, I wish you would leave your camera out of the equasion.  [unsure] [wink]
Tinker
Wayne H. Tinker

Offline DynaGlide

  • Posts: 60
Re: The Big Green Egg
« Reply #32 on: July 09, 2017, 03:26 PM »
Here's some more food porn to get you off the fence

Prime ribeye roast
Brisket
Wings and brats
Ribs
« Last Edit: July 09, 2017, 03:28 PM by DynaGlide »

Offline PaulH99

  • Posts: 36
Re: The Big Green Egg
« Reply #33 on: July 09, 2017, 03:37 PM »
All right, since people are resorted to posting food porn, I'll show you why a pellet grill (and pork shoulder) is a thing of beauty...
-Paul
CT 26 • DF 500 • ETS 125 • KS 120 • OF 1400 • PS 430 • RO 125 • TS 55 R

Offline antss

  • Posts: 1374
Re: The Big Green Egg
« Reply #34 on: July 09, 2017, 03:43 PM »
All those grills are really too expensive.

This is just as good for only a few dollars :      [big grin]


Offline Richard/RMW

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Re: The Big Green Egg
« Reply #35 on: July 09, 2017, 05:58 PM »
If nobody else managed to get to "Uncle" Bob to be sure he got hooked onto a slippery slope, I was certain that sooner or later Richard (RMW) would very definitely get him hooked. Once I got down to his post, ... well, I am now very hungry.  @Richard/RMW, whenever you get onto your Green Egg and cooking, I wish you would leave your camera out of the equasion.  [unsure] [wink]
Tinker

@Tinker Too late Wayne...  [poke]

As mentioned Acme had eye round roast on sale, 6# was <$18. Very lean cut but tough as an old boot. Now it's smoked roast beef  waiting to be sliced thin and will end up melt-in-your-mouth tender when simmered in some Au Jus for a couple hours.

Fire prep on the kamados is critical. I load up a chimney with 15-20 large chunks of lump and use a couple fire starter paraffin pulp squares to get them roaring, lay it out in the KJ and cover with smaller pieces of lump to partly smother it & add chunks of apple. This give me a good low heat to start and with enough lump will burn for 12+ hours untended.



Indirect setup using the KJ Divide & Conquer rig with bottom vent open ~2" and top only about 1/8" give me a 225-ish dome temp:





Cooked the roasts to 120-something & removed then swapped the deflectors for the grates & let the temp come up before putting the roasts back on. The idea here is to caramelize the outside without overcooking the inside. To do this I keep the lid open, if I were to close it the interior air temp would ramp up and start cooking the roast again rather than just having the (I guess) infrared heat char them.





With the bottom vent opened wide and the lid open it took 5+ minutes to get up to blast-furnace temps. "Hi" on this thermometer is anything above the top reading limit of 1,050 degrees.

Inside temp was 138 when finished, after 10+ minutes of charring.
 


Since the KJ was hot I tossed on 3# of Italian sausages, first bringing the temp back down by smothering the coals with some small bits of lump left over from a previous cook & tossing the Grill Grates on top of the KJ grill rig.



The Grill Grates prevent flareup and add flavor by trapping/vaporizing the drippings and smoking the food in its own juice. The smoke escaping the KJ is all from drippings.



Just have to wait for the roasts to cool enough that I can pop them into the fridge to firm up before slicing. Guess we'll have'ta eat sausage until then... [drooling]

RMW




 



« Last Edit: July 09, 2017, 06:00 PM by Richard/RMW »
As of 10/17 I am out of the Dog business and pursuing other distractions. Thanks for a fun ride!

Offline Richard/RMW

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Re: The Big Green Egg
« Reply #36 on: July 09, 2017, 06:11 PM »
Hey, Bob, do you have three of them yet???   [big grin]  Peter was right - you are SOOOOOO screwed!!!  BA-HAHAHAHAHA!!!!!

Sparky, you are a bad man. Giggle.

RMW
As of 10/17 I am out of the Dog business and pursuing other distractions. Thanks for a fun ride!

Offline Bob Marino

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Re: The Big Green Egg
« Reply #37 on: July 09, 2017, 06:25 PM »
Here is some Festool and BGE porn mixed togeather for what it's worth. [eek]

Best grills around

(Attachment Link) (Attachment Link) (Attachment Link) (Attachment Link) (Attachment Link) (Attachment Link) (Attachment Link)

Bob Marino is so screwed now  [big grin].

Peter

Nah, Pete. I've been screwed before, this ain't that.
Little confusing maybe, but all good fun.
Festool  Dealer since 2002; user well before that!
            http://bobmarinosbesttools.com
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Offline Bob Marino

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Re: The Big Green Egg
« Reply #38 on: July 09, 2017, 06:28 PM »
Hey, Bob, do you have three of them yet???   [big grin]  Peter was right - you are SOOOOOO screwed!!!  BA-HAHAHAHAHA!!!!!

Willy,

Nope, the problem is I want just one - the right one.
Festool  Dealer since 2002; user well before that!
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Offline Bob Marino

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Re: The Big Green Egg
« Reply #39 on: July 09, 2017, 06:36 PM »
If nobody else managed to get to "Uncle" Bob to be sure he got hooked onto a slippery slope, I was certain that sooner or later Richard (RMW) would very definitely get him hooked. Once I got down to his post, ... well, I am now very hungry.  @Richard/RMW, whenever you get onto your Green Egg and cooking, I wish you would leave your camera out of the equasion.  [unsure] [wink]
Tinker

@Tinker Too late Wayne...  [poke]

As mentioned Acme had eye round roast on sale, 6# was <$18. Very lean cut but tough as an old boot. Now it's smoked roast beef  waiting to be sliced thin and will end up melt-in-your-mouth tender when simmered in some Au Jus for a couple hours.

Fire prep on the kamados is critical. I load up a chimney with 15-20 large chunks of lump and use a couple fire starter paraffin pulp squares to get them roaring, lay it out in the KJ and cover with smaller pieces of lump to partly smother it & add chunks of apple. This give me a good low heat to start and with enough lump will burn for 12+ hours untended.

(Attachment Link)

Indirect setup using the KJ Divide & Conquer rig with bottom vent open ~2" and top only about 1/8" give me a 225-ish dome temp:

(Attachment Link)

(Attachment Link)

Cooked the roasts to 120-something & removed then swapped the deflectors for the grates & let the temp come up before putting the roasts back on. The idea here is to caramelize the outside without overcooking the inside. To do this I keep the lid open, if I were to close it the interior air temp would ramp up and start cooking the roast again rather than just having the (I guess) infrared heat char them.

(Attachment Link)

(Attachment Link)

With the bottom vent opened wide and the lid open it took 5+ minutes to get up to blast-furnace temps. "Hi" on this thermometer is anything above the top reading limit of 1,050 degrees.

Inside temp was 138 when finished, after 10+ minutes of charring.
 
(Attachment Link)

Since the KJ was hot I tossed on 3# of Italian sausages, first bringing the temp back down by smothering the coals with some small bits of lump left over from a previous cook & tossing the Grill Grates on top of the KJ grill rig.

(Attachment Link)

The Grill Grates prevent flareup and add flavor by trapping/vaporizing the drippings and smoking the food in its own juice. The smoke escaping the KJ is all from drippings.

(Attachment Link)

Just have to wait for the roasts to cool enough that I can pop them into the fridge to firm up before slicing. Guess we'll have'ta eat sausage until then... [drooling]

RMW




 


Wheh, I can see that these are way more involved - but the results much more satisfying than a typical gas grill. There is a learning curve for sure and hope I don't ruin too much food while learning.
Maybe leaning more to a large KJ - as I like some of the updates they have done recently. NOT TO GET POLITICAL but I'm not thrilled to spend this type of coin on a product made in China.
That aside, I just may go check one out on Norfwalk next week.
Festool  Dealer since 2002; user well before that!
            http://bobmarinosbesttools.com
                   Service As It Should Be

Offline antss

  • Posts: 1374
Re: The Big Green Egg
« Reply #40 on: July 09, 2017, 06:42 PM »
I feel the same way Bob.   90% of these things are made offshore giving us little choice though.

The costco deal is pretty sizable, which might help ease the angst. 

Offline Paul G

  • Posts: 1913
Re: The Big Green Egg
« Reply #41 on: July 09, 2017, 06:45 PM »
All right, since people are resorted to posting food porn, I'll show you why a pellet grill (and pork shoulder) is a thing of beauty...
(Attachment Link)

What's your temp and fav pellets?
+1

Offline magellan

  • Posts: 143
Re: The Big Green Egg
« Reply #42 on: July 09, 2017, 07:06 PM »
I love this thread.  I've always thought about BGE and now a friend showed me the pallet grills.  Wow this is confusing.  Ceramic/refractory vs pallet grills.  I'm thinking I may not want to learn all the tricks to the BGE and other ceramic grills.  You fellows are food artists    I've been cooking on a Tech for 15 years or so.  It's a great grill but it was not really meant to smoke in. 

Keep the information coming.

Thanks all


Offline Dogberryjr

  • Posts: 92
Re: The Big Green Egg
« Reply #43 on: July 09, 2017, 07:27 PM »
Y'all are killing me.

Couple of questions for the BGE folks:
  • If I want to use it as a grill to do some quick burgers, what's the time involved, that is, fixing the fire and getting it up to temperature?
    If there's unused charcoal in the grill when I'm done, and I shut off the airflow, will that preserve at least some of that unspent fuel?
    How much fuel is burned in a slow cook, say a ~10 hour pork butt at 230 or so?

Offline m1sanbo

  • Posts: 10
Re: The Big Green Egg
« Reply #44 on: July 09, 2017, 08:00 PM »
I have 3 BGE, 2 Large and a small. I can get one up and running in less than 15 minutes.  When I am done cooking, I shut it down, and use leftover lump for the next time.  For a slow cook, 10-18 hours, there usually isn't much leftover, and at the end, usually will raise temperature to clean plate setter, grill etc from droppings. I have had mine up to 1500 degrees at times, and have also kept it at a temperature of 225 for 36 hours.  IMHO there is nothing better than cooking on a BGE, it ruins you for restaurant food. just my two cents, but I couldn't be happier with them. On another note, their customer service is second to none.  I broke a lid, called the mother ship, and went to nearest dealer, and had another one in less than an hour. 

Offline Richard/RMW

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Re: The Big Green Egg
« Reply #45 on: July 09, 2017, 08:08 PM »
Y'all are killing me.

Couple of questions for the BGE folks:
  • If I want to use it as a grill to do some quick burgers, what's the time involved, that is, fixing the fire and getting it up to temperature?
    If there's unused charcoal in the grill when I'm done, and I shut off the airflow, will that preserve at least some of that unspent fuel?
    How much fuel is burned in a slow cook, say a ~10 hour pork butt at 230 or so?


My  [2cents]:

- Quick cook takes 20 minutes to get the grill started and up to temp using a chimney or just starter squares in a pile of lump.
- Yes - close off the vents and the fire will die out.
- I buy 34# bags of whatever lump BJ's has on sale for around $16-$18, a full load in the KJ is perhaps 1/4 bag and it will burn for 12+ hours at low temp.

If you try to save lump you end up with a bunch of 3/4" clinkers, which are not much use when lighting a new fire. I nearly always empty them out into a small galvanized can and start with fresh lump. The small stuff is handy when going low/slow (layered over some fresh lump already lit) but it can accumulate on you.

I often skip saving the lump and just stack my dirty grates and stones inside the egg open the vent up and let it go until the fire dies on its own. Basically bakes the crud off the grates.

RMW
As of 10/17 I am out of the Dog business and pursuing other distractions. Thanks for a fun ride!

Offline Jim Kirkpatrick

  • Posts: 1018
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Re: The Big Green Egg
« Reply #46 on: July 09, 2017, 08:21 PM »
Y'all are killing me.

Couple of questions for the BGE folks:
  • If I want to use it as a grill to do some quick burgers, what's the time involved, that is, fixing the fire and getting it up to temperature?
    If there's unused charcoal in the grill when I'm done, and I shut off the airflow, will that preserve at least some of that unspent fuel?
    How much fuel is burned in a slow cook, say a ~10 hour pork butt at 230 or so?

That's another great thing about the BGE.  After you're done cooking, there is a ceramic cap that you apply to the chimney to snuff it out.  Close the bottom vent and you can reuse the remaining coal.  For a long cook you simply fill the "smoke box" with coal and it lasts for the whole cook. 
I light my BGE two ways:  For a hot fire, like for steaks and burgers, I use a charcoal chimney and start it using the auxillary burner on my Weber propane grill.  Barring that you can just use some newspaper to get it going.
For slow burns, I use a small wax burner square that I buy at my local grocery store.

A great YouTube source for me is Malcom Reed's How to BBQ Right
Every recipe of his I've use we've loved.  Notables are his garlic butter filet mignon, bbq bake beans and his firecracker chicken.  phenomenal!

An after market accessory I highly recommend is BBQ Guru's DigiQ controller.  It makes your egg like a true oven, you never have to obsess about the temp.

Here's some BGE porn:







Here's a picture of me putting my hand firmly on a 400 degree egg.  Warm but not hot.

« Last Edit: July 09, 2017, 09:18 PM by Jim Kirkpatrick »

Offline retfr8flyr

  • Posts: 16
Re: The Big Green Egg
« Reply #47 on: July 09, 2017, 09:36 PM »

Wheh, I can see that these are way more involved - but the results much more satisfying than a typical gas grill. There is a learning curve for sure and hope I don't ruin too much food while learning.
Maybe leaning more to a large KJ - as I like some of the updates they have done recently. NOT TO GET POLITICAL but I'm not thrilled to spend this type of coin on a product made in China.
That aside, I just may go check one out on Norfwalk next week.


If you are going to check out the Costco Roadshow, then be aware of the Special. If you are the first one to the display on the first day, you can get the display model Big Joe and the Joe Jr. for the price of the Big Joe only. The only problem is you have to wait until the show is over, so it would require a second trip to Costco. This is a fabulous deal, as the roadshow price for the Big Joe is already a great deal. I repeat you have to be the first one there and ask for the special.

If you want to learn more about the Kamado Joe and Kamado cooking,this is a great forum for Kamado's.  https://www.kamadoguru.com/

Offline jlt23

  • Posts: 4
Re: The Big Green Egg
« Reply #48 on: July 09, 2017, 11:34 PM »
I have a large BGE and I like it. I just wish I went with the XL. Check out this place for awesome accessories. https://ceramicgrillstore.com

Offline deepcreek

  • Posts: 646
    • TimberFire Studio
Re: The Big Green Egg
« Reply #49 on: July 10, 2017, 12:37 AM »
Hank Hill - Propane & Propane Accessories

Joe Adams
TimberFire Studio
Houston, Texas

http://www.facebook.com/timberfire

Offline PaulH99

  • Posts: 36
Re: The Big Green Egg
« Reply #50 on: July 10, 2017, 05:32 AM »
I posted that on the previous page :-)

All right, since people are resorted to posting food porn, I'll show you why a pellet grill (and pork shoulder) is a thing of beauty...
(Attachment Link)

What's your temp and fav pellets?
-Paul
CT 26 • DF 500 • ETS 125 • KS 120 • OF 1400 • PS 430 • RO 125 • TS 55 R

Offline Bob Marino

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Re: The Big Green Egg
« Reply #51 on: July 14, 2017, 09:19 AM »
Still mulling this over. Any Primo owners here?
Festool  Dealer since 2002; user well before that!
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Offline antss

  • Posts: 1374
Re: The Big Green Egg
« Reply #52 on: July 14, 2017, 10:12 AM »
The principle differences between all of them are:
  - stainless grates (egg, kj) vs. porcelain coated on the primo
   - kj and primo feature tiered, sectional cooking; whereas egg is just a single level and is not divided
   - primo's oval shape may appeal more to some forms of cooking


basically they are just tools to do a job.  All of them will get it done, but you may prefer a red one to a black or green one.  Or country of origin may be important to you.  The tiered /divided cooking arrangement may be of value to you or not.  And maybe one of the forums appeals to you more than another - though none are as good as the FOG  [big grin]

They are all nice grills.

 

Offline DynaGlide

  • Posts: 60
Re: The Big Green Egg
« Reply #53 on: July 14, 2017, 10:28 AM »
@antss Well said.

I bought the egg, did my homework and paid 799 nest included and skipped any accessories they offered. Bought a , imo, better tiered cooking system than the KJ from ceramic grill store. All in I'm right around the same price for a KJ but with a more useful cooking setup. I didn't need the side tables so wasn't a factor. I've never regretted my purchase.

Offline Bob Marino

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Re: The Big Green Egg
« Reply #54 on: July 14, 2017, 10:29 AM »
And now through BLAZE grills into the mix........ Soooooo many choices.
Festool  Dealer since 2002; user well before that!
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Offline DynaGlide

  • Posts: 60
Re: The Big Green Egg
« Reply #55 on: July 14, 2017, 10:43 AM »
And now through BLAZE grills into the mix........ Soooooo many choices.

Bob i think you're going to be paralyzed by too many choices. Pick a known quality brand with a dealer nearby and run with it. Since you're new to all this try to go with something that has a lot of YouTube videos demonstrating how to setup for different cooks. I know down by me there's Dizzy Pig and they teach classes using the BGE. Never been to one but i might this year.

End of the day they're just tools. A good BBQ cook can make a nice meal with just about anything.

Offline Dane

  • Posts: 298
Re: The Big Green Egg
« Reply #56 on: July 14, 2017, 11:37 AM »
Following on my post above.  If I had the cash, the aluminum Blaze or the Caliber Pro Kamado would top my list.  I have the Broil King, which is sort of a poor man's version of the higher end metal Kamados.  But, I think it functions just as well, or better, given the insulation between the double wall construction.  The ultimate, in my mind, would be an oval shaped, double walled, aluminum Kamado...alas, doesn't exist.  The new Weber Summit charcoal gets close.  You should check that out.  There's a good write up on it at Amazing Ribs: http://amazingribs.com/bbq_equipment_reviews_ratings/grill-smoker-combination-grill-smoker/weber-summit-charcoal-grill

As to the Primo question- I've owned one of their round versions.  High Quality- USA made, would recommend them.

Offline mikeyr

  • Posts: 57
Re: The Big Green Egg
« Reply #57 on: July 14, 2017, 12:03 PM »
I have 11 grills now (down from 14) ranging from the Cobb (6 pieces of charcoal and can grill on the hood of your car) to a La Caja China (plywood but can a cook a pig in 4 hours).  I even have an IKEA grill!
My new Hero !!! I have 6 grills and constantly get told I have 5 too many by both my wife and daughter (son-in-law is starting to tell me also but he is careful).
 My favorite grill is my Weber kettle grill with propane start, a small burner to get the coals going.  My gas grill I only use for rotisseries and things like that.  A pellet smoker (need a new and much better one).  A wood only grill and last is a wood burning pizza oven that i use like a BGE.
ex-cabinet maker, now I just play with wood

Offline Green Mojo

  • Posts: 31
Re: The Big Green Egg
« Reply #58 on: July 15, 2017, 07:48 AM »
++ on the DigiQ. I would consider it a mandatory accessory for the BGE.

Offline leakyroof

  • Posts: 1958
Re: The Big Green Egg
« Reply #59 on: July 15, 2017, 05:53 PM »
And now through BLAZE grills into the mix........ Soooooo many choices.
. You BUY the Green Egg..... Its Green.... You sell Green Festools..... What could be better .... [poke] [poke] [poke]
Seriously, all kidding aside, you pick the one that fits your budget and has features that appeal to you.  Worst case, you sell it and buy another of your choices that you didn't go with originally .
Post pictures of the food you create with it.... [thumbs up] [thumbs up] [popcorn] [popcorn]
Not as many Sanders as PA Floor guy.....