Dammit, I thought BGE's were too expensive, but now I sportin wood thinkin bout the sear I could get on my steaks with those 800 degree temps.
I'd have to hook up a leaf blower to my Webber propane & change the jets to gt it that hot.
I’ve got a Weber, a Bradley smoker and a Kamado egg. The Weber is good for quick stuff, but when I want something low and slow or a great sear on a steak, I fire up the egg. I’ve found the Bradley is quicker to set up than the egg but too much of a PITA to clean after use.
I almost pulled the trigger on a Traeger today but decided not to bother. I’ll sell the Bradley, too.
Dammit, I thought BGE's were too expensive, but now I sportin wood thinkin bout the sear I could get on my steaks with those 800 degree temps.
I'd have to hook up a leaf blower to my Webber propane & change the jets to gt it that hot.
I’ve got a Weber, a Bradley smoker and a Kamado egg. The Weber is good for quick stuff, but when I want something low and slow or a great sear on a steak, I fire up the egg. I’ve found the Bradley is quicker to set up than the egg but too much of a PITA to clean after use.
I almost pulled the trigger on a Traeger today but decided not to bother. I’ll sell the Bradley, too.
BTW, that looks Ike awesome pizza, duck.
Isn’t the Komodo a BGE “knock off” ? That’s the one shaped similar to the BGE, but all metal I believe .
i use a kitchenaid with a dough hook and let it mix for 15 min. you have to toss a pinch or two of flour on the ball during the mix to keep it from sticking but then it makes a nice ball. leave it covered for a few hours and then split it into 2 balls, each one makes a 16" pie and rolls out really easy.
i was skeptical but this is worth trying
interesting.Have get out the kitchen aid mixer now
Dammit, I thought BGE's were too expensive, but now I sportin wood thinkin bout the sear I could get on my steaks with those 800 degree temps.
I'd have to hook up a leaf blower to my Webber propane & change the jets to gt it that hot.
That's where I was at several years back but I ended up getting a "Broil King Keg" unit which is very similar to the egg but quite a bit cheaper. Knock off? I'd been researching the egg, a little shocked by the price then ran in to one of these at one of the big box places and kind of impulse bought it. Its been good. I've only had mine to 600 but it was still climbing when I put the brakes on pretty sure it would do 800 degrees.
Can you get them things hot enough to forge knives when you ain't barbequeing in them?
I have a really nice anvil that could use some attention.
Geno
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
If you're going to try to be funny, can you succeed every now and again?
Thanks.
So you are apparently a BGE owner (doubt that, I'm thinkin' habachi grill)
Instead of the usual empty insults and stupid banter and lame ass shock-jock humor................................ Share a RECIPE. Seriously. How about a Deflavor specialty??
I will be waiting. I'll share 3 of mine for every one of yous.
The DIPCHIT ADD, after a morning of drinking:
You despair, repeatedly, constantly! daily basis? A despair ninny. Sack up, despire ninny.