Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rockin th EGG tonight !

So you were drunk! Shocker.

I have no room to talk btw.

Good thing for the Jagermeister ... prolly helped to numb the whole situation.

Got an early-out at work today and decided to swing into the local Schnuks and pick up some ingredients for my 1st attempt at baking some dessert on the Egg. Too dang hot outside to be doing other things so I figured a well-spent late afternoon in the kitchen & infront of the Egg could maybe payoff.

1st up was getting the bulk of my ingredients rounded up.


Then it was time to peel, slice, and core with a few simple turns of the wrist.


Here is my 1st pie ever before throwing it on the Egg. I mean that literally ... never tried making one in the oven either.


I got my Egg setup for an indirect cook at a starting temp of 425 with a little RedNeck engineering. Used some empty Millers for my spacers between the platesetter and my pizza/baking stone.


Here it is as I placed it for the cook. Put some foil under it for when it boiled, to help aid in an easy cleanup.


*** Here is my sweet Apple Pie ***


It is still cooling down in the kitchen so I won't get to dive into this baby until sometime this evening ... hopefully with a scoop of ice cream alongside it.

I'll keep you all posted.

Very nice..

We want pics of the filling.

That's the part I'm almost scared to see!

Oh well ... I will try again if it didn't turn out right.

That's the way it works for me. If not, try again.

Well ..... it tasted great! BUT does need some work.


1st problem - needed to bake it a bit longer. The apples on the very bottom were not completely done.

2nd issue - might need to go with a tad bit more cornstarch in my filling/apples to get a thicker consistency




It sure took care of my sweet tooth though!


If there are any experienced pie makers out there, I'm all ears.

Looks really good for a first attempt Ricky. I am not an experienced baker but have done pie, brownies, cookies, artisan bread and pizza on the egg. My gut feeling is that your temp was right, but you need to get it higher up in the dome.

Think about a Woo2 or even better, an AR from the Ceramic Grill Store. The wife and I have found that when baking, the temps are more even up in the dome when you are trying to cook evenly from the top and bottom.

Just face the fact that when you start cooking at or above the gasket level you are going to fry it. That is when we will talk Rutland's. I have them on all four of my eggs and have yet to fry one even with 900-1000* cleaning burns.

Mike

You just need to drink some King Cobra foties to use as spacers instead of them itty bitty cans of barley pop!

Looks real good Rick.

Thanks for the input fellas!

1st chance I get, I plan to purchase an AR from the Ceramic Grill Store. Just trying to make it without it for now. Getting that pie up higher in the dome is exactly what I was thinking also. Makes more sense to me too.

Ricky here is a cheap alternative to get up higher in the dome until you purchase an AR

Redneck engineering at it's finest right there!

Mike

For sure! but it worked well and let me do 4 butts at once as the AR was on backorder so I MacGyver'ed it!

That pie looks delish! I never thought you could make one in a BGE. Very cool!

Eric

Glad I could show you then.

Kinda why I have enjoyed building this thread! I like showing the versatility of my BGE & hope to prove how easy the Eggs are to use. I'm a newbie at this all the way down to the bone ... if I can do it, anyone can! Honestly, I'm having a blast with this Egg. My worst meal/cook on this thing is still far and above the average meal. The Eggs are very forgiving.

Man, I have sure been slacking on taking pics of my cooks on my BGE as of lately. I have done another Apple Pie along with another bacon wrapped pork tenderloin. Also, over the holiday weekend I managed to make my best to-date rack of ribs using the 3-2-1 method. I've had good luck with ribs using the 3-2-1 and see no reason to change at this point. I also purchased a nice Lodge Logic flat cast iron grid and have started using it for veggies inside my Egg. Did a great batch of Asparagus the other day on the new cast iron!

Hopefully I can get back in the groove of things & start taking more pics to add to this thread.

.... more to come!

Alright fellas, I need some info on attempting my 1st all night smoke.

I bought a 7lb pork butt this week on sale and think it would be neat to try smoking it through the night tonight. How should I load my charcoal in my XL BGE? Do you guys just dump it full and light or do you strategically place the charcoal by its size, with bigger pieces on bottom and the smaller sizes on top? Just curious. I have done a butt before, just haven't tried the overnight thing yet.

Wish me luck!

I'm pretty anal about building my fires. Even with a Guru you can get an ash plug in your fire grate that can ruin your cook. I like to start with my bigger pieces on the bottom to promote good air flow and help with ash blockage.

From that point I just load the lump in layers adding a mixture of wood chips and larger chunks kind of like a tornado pattern up the center. Light from the top and don't let your temp over shoot initially or it will be a bitch to cool back down.

Platesetter legs up, spacers (I use 1/2" nuts), drip pan, grate and butt. A single seven pounder is going to take 12-14 hours to get to 195* internal if your temp holds at 250*. It's pretty tough to hold temps lower than that without a Guru.

Mike

Thank You Sir!

Looking forward to reporting back.