The Big Green Egg

[Paul G]

More food porn.    Sous vide prime rib...  [attachimg=1][attachimg=2]

And a sous view Kobe ribeye finished on the egg

[attachimg=3]

Nice, how do you do the sous vide?

 

[Nick561]

More food porn.    Sous vide prime rib...  [attachimg=1][attachimg=2]

And a sous view Kobe ribeye finished on the egg

[attachimg=3]

Nice, how do you do the sous vide?

For the prime rib  I start with a whole 109 cut export rib which is 7 bones. I break that down to two -two bone rib roasts and make the rest streaks. I make them two bones because they fit in the vacuum bags. I put them in with my sansare set at 131 degrees for 18 hours. With garlic and soy sauce on it.  After that I sear on the grill when it's 1000+ degrees for a about a minute or so per side.  Slice and serve.

For the Kobe just a little salt and in the bag. 131 degrees for 2 hours then finish dear on the egg at 1000+.  Topped with a dab of butter

 

[mark60]

More food porn.    Sous vide prime rib...  [attachimg=1][attachimg=2]

And a sous view Kobe ribeye finished on the egg

[attachimg=3]

That's sexy.

 

[Paul G]

Thanks Nick561, been thinking of adding sous vide to my tool kit in the near future

 

[smirak]

I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...

I have a classic Kamado Joe that's about 4 years old.  If it was stolen tonight, I'd own another one tomorrow, price and driving distance to get it be damned.  I have literally cooked everything in it from pork butts at 225 for 15 hours to pizzas at 850 for 4 mins.  For me, I can get home from work, do my thing and have a grill ready to cook on in less than 30 mins for like burgers/dogs/steaks/etc.  For smoking, it takes me a little longer, but that's because I start (usually) with a full "new" load of lump and let that temp stabilize for an hour, then put on smoking wood and let that stabilize for at least 30 mins until you get the "thin, blue smoke".  I've cooked bread, cakes, side dishes, etc.  I love mine.  Also, if you are looking at a KJ, make sure you are looking at "version 2" of them.  Mine is "version 1" and it lacks many of the features that KJ has implemented with V2. 

All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.

As for cooking methods...my two favorite for steaks are either 1) sousvide or 2) reverse sear

I like both methods for different reasons, but if I want a steak to taste like a steak, it's reverse sear for me all the way!  I'll throw my ribeyes on the grill with both of my heat deflectors on and get my temps to between 250-300 and cook them to within 10ish degrees of my target temp.  Then, I'll take them off, open everything up to where it goes nuclear (burying the needle on the thermometer) and lower the grates to as close to the coals as I can get them, and sometimes, I'll even go caveman and throw them right on the coals.  Then, it's about a min on each side.  What this does is, like sousvide, allow you to have a steak that is cooked med, med rare, well done, etc all the way through.  Eliminating the "gray band" of overcooked steak is the goal.  You cut into a perfectly cooked med steak...every time...

 

[Bob Marino]

I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...

All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.

 

Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? . I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

 

[rmwarren]

I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...

All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.

 

Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? . I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

Aw comeon... let's not start comparing a house with something really important.  [poke]

RMW

 

[leakyroof]

I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...

All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.

 

Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? . I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

Aw comeon... let's not start comparing a house with something really important.  [poke]

RMW

  Hah Hah Hah...... [cool]

 

[smirak]

I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...

All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.

 

Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? . I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

Never put 2 and 2 together on the last name!  As I don't own one, I can't comment on the delivery time.  They are handmade (ish) in Indonesia and are shipped to customers out of the California warehouse.  I do know several people that own them and state that shipping can exceed 2-3 months in some cases. 

 

[egmiii]

I have a 22" Komodo Kamado and a large BGE. If you have the budget, the Komodo Kamado in my opinion is worth the price of admission. All Komodo Kamados are hand build in Indonesia. Several are stocked in the California warehouse for immediate delivery. If you happen to like one of the models in stock, you can get it within a week or two, depending upon where you live in the country. If you prefer to order a tile combination not in stock, then it could be up to 5 months, depending upon the backlog. I can assure you, its worth the wait. If you would like more details, feel free to PM me. I'm more than willing to do a video FaceTime and walk you through the design and construction highlights. That way you can get a better idea of what makes it so special. FYI, I have no affiliation with KK, just a happy customer.

 

[rmwarren]

After seeing comment from [member=64271]smirak[/member] I HAD to go caveman and try the direct on the lump method to finish the sous vide steaks:

[attachimg=1]

[attachimg=2]

Straight from the fridge to the fire for 6-7 minutes. Very complete char yet still medium rare throughout. Double Yum!

RMW

[member=550]Tinker[/member]  [dead horse]

 

[Bob Marino]

I have a 22" Komodo Kamado and a large BGE. If you have the budget, the Komodo Kamado in my opinion is worth the price of admission. All Komodo Kamados are hand build in Indonesia. Several are stocked in the California warehouse for immediate delivery. If you happen to like one of the models in stock, you can get it within a week or two, depending upon where you live in the country. If you prefer to order a tile combination not in stock, then it could be up to 5 months, depending upon the backlog. I can assure you, its worth the wait. If you would like more details, feel free to PM me. I'm more than willing to do a video FaceTime and walk you through the design and construction highlights. That way you can get a better idea of what makes it so special. FYI, I have no affiliation with KK, just a happy customer.

Thanks. I actually did call the owner and it is just what you said - in stock a week or so shipping and he went over in detail why it's better - actually overbuilt and yeah - no expense spared. Sure are works of art and engineering, but if I were to dod a Kamado, it would be one of the more popular ones - BGE, KJ, Primo, Blaze. I was checking out the Memphis Grill and saw the BGE - it's pretty good quality in my eyes.

 

[Bob Marino]

Do you guys  - charcoal and pellets, have any favored wood preferences - mesquite, oak, hickory, etc? What do you prefer/use for grilling fish?

 

[tjbnwi]

I'm a direct on the coals guy.

They are a "little" warm.

I'm pretty annal about how the corn on the cob is prepared....

Try a pan fried, oven finished steak. Good stuff.

Tom

 

[Bob Marino]

I'm a direct on the coals guy.

They are a "little" warm.

I'm pretty annal about how the corn on the cob is prepared....

Try a pan fried, oven finished steak. Good stuff.

Tom

893 degrees? Wow, that's hot! Don't know if I'd be so adventurous to tossing the meat directly on the coals though.

 

[smirak]

Bob,

Being from the Deep South, pork is my go to. Any fruit wood for pork is fine. Currently, I'm burning through peach wood on ribs, homemade bacon and pork butts. For briskets/beef ribs, I go hickory or oak. For fish, I couldn't tell you. I'm not a huge fish fan, but cedar/alder planked salmon is hard to beat.

I second your comments about the KK. I'd love to own one just because they look nice and have great features, but I can't justify the price, especially considering I already own a KJ.

For an in depth study, google kamado guru and head to their forum. All major brands are represented on that forum. Also, google "man cave meals" and/or "John Setzler"...his videos got me into kamado cooking.

Also, as others have said, feel free to PM me if you have any questions at all.

Kevin

 

[mwhafner]

Do you guys  - charcoal and pellets, have any favored wood preferences - mesquite, oak, hickory, etc? What do you prefer/use for grilling fish?

It really depends on what you are cooking.  I generally stick with Oak or Hickory as a primary, but will mix in others to get a specific flavor.  For fish, I generally stick with Hickory and grill on a cedar plank. 

 

[Bob Marino]

Would there be any difference in taste between smoking with a kamado or with the traditional smoker? Would there be a difference in taste either by smoke or buy direct grilling when using charcoal or pellets?
In other words, temps being the same, is there a difference in taste between cooking with pellets or charcoal?

Consider that not all pellets are created equal. I get different results from different brands of pellets let alone all the various wood options and even blends.

So, what are your opinions on the different pellet brands?

 

[Paul G]

So, what are your opinions on the different pellet brands?

So far I've done well with Traeger pellets in my Traeger smoker, have used hickory, mesquite, apple and cherry, all of which impart very different flavors. I found that Sportsmans Warehouse also had some other brands and tried one in apple and hickory, the apple was a bit milder/weaker flavor than Traeger but the hickory left a bit of an ash tray note to the meat, not very appealing. I no longer have the bags and didn't write it down but will check the next time I visit. I'll keep trying other woods and brands to see how they work, fun to experiment.

 

[Anodyne]

I hear ya Pete. Lots of choices.  Saw BGE for the first time today. Very impressive but I'm leaning more towards the convenience of a pellet stove. One that can grill, smoke and be an oven. The Memphis grills ar looking good to me
[/quote]

Bob, if you are investigating pellet grills (especially in the Memphis price range), I'd also give Mak Grills a look.  They have what is probably the best controller on the market.  I've got a 2 star general, and love it.