Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Big Green Egg

Having one delivered Wednesday. Anybody got one?

What can you show me for good stuff like smoked turkeys and turkey drumsticks, smoked hams, ducks, etc etc.

Interested in anything you got including good Texas recipes.

Thanks!

Prepare to be pummeled..

Hi Bob,

There are quite a few BGE owners that post here.

dvdegeorge, MossyMo, byc, Pugs, duxndawgs and myself for sure, but I know I'm forgetting some others.

Just pm or post your questions up when you have them.

Mike

You left Denny out.

Denny was selling his ...last I heard..

One of the best investments I have ever made.

Guys i look forward to the pummeling. Lots to learn you can do so much!

Any suggestions for a venison roast?

The packet of seeds that came with it were non heirloom GMO crap so it had ta go.

Sam's, Costco or Publix ?

Looks like hell of a lot of work for tenderizing; bet that sucker is still plenty tough.

Congrats Bob, you will love it! Wife and I have a MiniMax, large, XL BGE and a KJ Jr... very happy with the kamado's!

Mossy thanks! Juts dabbling my toes in this so bought a Large. Suspect that will hold enough to feed the tribe.

Do I need two of them? LOL!

I hope you have a very understanding wife my friend!!

Mike

Bob, have had The Egg for years though have really just dabbled at its potential. IMO, it can be a bit more labor intensive than the gas or electric grills and smokers but you know that going in.

Our favorite at this point is very tender pork spare ribs. I haven't gotten into the smoking aspect yet but aim to.

Bob, I've had one for over two years. Love it. Used it for my Mother's Day crowd yesterday. It's great for steaks, ribs and brisket. Did you get the plate setter too?

SuoerT I bought a package that includes the indirect cooker,and a pizza ceramic.

SS grate but I want cast iron and other grids. Not sure what plate setter is . I need a rib rack and V rack for a turkey etc.

Lots to learn this thing cooks anything LOL!

Chicken wings,pork butt,ribs ,brisket,steak,pizza these are some of my favorite things
Start simple with chicken or a pork butt till you get the feel for it,then the sky's the limit!

Great bunch @ http://eggheadforum.com/categories/all, Bob.

Fairly active site so your questions are answered pretty darn quick.

Enjoy !!!

dvd/284: Thanks to all. So much to try. The net and you Tube is loaded with great ideas.

Sky is the limit! Looks like a ball and I maybe need more than one haha!

a plate setter allows you to cook with indirect heat (and you can put a pizza on it)....you really need one.....

Afterum: Thanks OK I did buy that as part of the package, has the three legs. And also bought a round ceramic plate for pizza as well..

Think I need a ceramic bowl, a 1/2 grate for grilling fish, and the cast iron grate for grilling, rack for ribs and a V rack for chickens/turkey?

Oh yeah....big heavy gloves for playing with fire? Haha

I have 5 bags of wood charcoal and two bags of apple for smoking. Hickory? Mesquite up next?


Oh boy here we go!

I love my BGE. As other mentioned, the placesetter is almost a must for low and slow smoking. My favorite hardwoods for smoke flavor are apple for pork and pecan for everything else. I like hickory, but the wife and kids prefer something less strong.

I agree. I use apple or pecan. Hickory can be too strong. If you use it go easy. Maybe one or two dry small chunks.

Good to know guys Thanks!

Apple for turkey you think? My daughter has it in her head we have to do those big turkey drumsticks after a salt brine dunking.

Nothing beats the BGE

practice on a chicken...salt and pepper, stuff his a** with lemon wedges and sit him on one of those beer butt ceramic thingys filled with beer or whatever (wine, herbs, more lemon, etc)

doesn't take long and it will be golden brown and very juicy inside...

apple wood would be perfect, just don't overdo it....

Afterum: Got it! I can manage a chicken or two! They go real fast at our place.

Watching videos the last hour hour. Gotta do an 18 hour pork butt! WOW!

Wow, it didn't take long for you to get hooked ! Yes pork butts are great, do a brisket too. BTW a good meat thermometer is almost a necessity.

BGE? Never heard of them...

Drummond: Cant wait to get started. This thing looks like a hoot!

Almost as controversial as the Yeti.....almost.....

Go no further for this all around rub. I've been using it for about ten years and have never been disappointed with its flavor profile on any meat.Its strong point IMO is its appeal to many palates.A little on the sweet side.

Fabulicious on ribs,butts and beef but I used your turkey request as it excells there as well.

Please enjoy !!!!!

http://www.grubrub.com/

+1 on the Grub Rub

Bob: My 15 year old Ducane gasser died last year, and I decided to try the Big Egg. Cooking on it is a real hoot and things come out really good. Be sure to remember to burp it when opening on high heat (my forearm hair and eyebrows are finally back to normal)!
One of our favorites is pizza. I put the platesetter leg down, place cut firebrick on top and the pizza stone on top of this. Crank it to 620 and using the pizza on parchment paper it should be done in 7-9 minutes. Don't have a peel so I use a cookie sheet.

IMO, the Ceramic Grill Store has the high quality stainless grill accessories for these types of cookers. I bought a Large Woo ring and found it invaluable.

Your post got me thinking I need to go get some country ribs this week before the blackflies get too bad!

Steve

Two things I learned the hard way when I first started:

1. Once you get it lit and up to your desired temperature, let it burn for 20-30 minutes until you get a good "clean" smoke. Otherwise, even the hardwood charcoal can impart a bad taste.

2. Position the hinge screw on the daisy wheel at 6 o-clock so that when you open the lid the daisy wheel does not slide open. If that happens and you don't notice it, your temperature will rise amazing fast...

284/dvd: Thanks! delivery today. Yahoo!

Westernmass/DoubleH thanks for those tips. Yes I see the warnings about heat control and burping this thing.

I guess I need more accessories but have the pizza stuff.I need a cast iron cooking grate and other stuff for grilling fish too.

I have been watching pork butt and and other barbecue videos non stop. (dizzy)

They say nothing over 350 degrees at first so I am looking for small stuff to cook while the gaskets break in. Maybe some lightly smoked fish and stuffed oysters before I tackle some venison filets that have been marinading.

problem is i won't have time for anything but cooking!

Well, it helps pass the time between hunting seasons too!

Pork butt is easy and you'd have to try really hard to F one up
Rub with your favorite seasonings or rub,apple or pecan wood 235 degrees and 14 hours later when you get to 195-200 degree internal you are done.

Digi Q is your friend and a must have for long cooks

https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=22

My main issue with the BGE. It's a $1K cooker that's pretty lame out of the box when it comes to fire control basically requiring a seemingly endless array of accessories to control temps or make the new owners cooking requirements/style easier.
JMHO.

Go for it,Bob. You have many years of cooking enjoyment ahead of you.

Gotta go prep a brisket for Friday. 16.8 lb. full packer and my freezer is full. Pretty sure some of my hillbilly friends will see Denny's "meals on wheels" pull into their driveway this weekend.

ah Denny,why make life more difficult?
I have an auto pilot for my boat now,I used to fish without one,still can but it's much more enjoyable to set it and forget it...DigiQ is a convenience I choose not to do without

Next time I'm visiting friends in Ellicottville,NY I may have to make ya prove that. Lake O is a hoot. Caught a 30lb. brownie last time there out of Mexico,NY on a half day charter.

Guys i can't wait to get it cranking. I am going to try the pork butt, but I have some venison filets to sear first.

Gonna have some fun. fortunately I am too inexperienced to know much about any of this stuff so it's all a learning curve to me LOL!

Hang on and enjoy the ride with your new toy !!!!!

Well??? Did you cook on it yet?

You guys have me thinking of jumping into grilling with a Big Green Egg. I gotta ask: are their other kamado grills worth looking at that may not be as expensive? Another way of putting it . . . Is Big Green Egg to ceramic grills as Yeti is to rotomolded cooler? Mike

My decision was made from several discussions with work acquaintances that have them and raved about the Green Egg. I am usually skeptical about internet reviews and tend to rely on personal interactions. So far I haven't had any hardware issues with the Egg and I am satisfied with the purchase. I do know that the large Webers can be used for indirect cooking etc, but don't know if they are as versatile.

BGE is second to none when it comes to warranty. I have never had a problem with any of my warranty claims. If you cook on ceramic long enough something is going to crack or break.

Mike

Hey Bob, make sure you go to the BGE site and register yours for the warranty to kick in.

Mike