Well yesterday was the day for my maiden voyage on the BGE. I started Friday night by removing the membranes from three racks of baby backs. The ribs were then coated with yellow mustard and the dry rub (rib rub #4030) and placed in the fridge over night.



Let the games begin.



After two and a half hours I gave them a spray with some apple juice and foiled them.



Let them go another two hours, removed the foil and added some sweet corn to the party.



After about another forty-five minutes or so, this is what I ended up with.



They tasted as good as they looked, In fact I'm still stuffed this morning. The only problem I had occurred during the second round when I had the ribs foiled. For some reason the temp of the cooker shot up to about 310 degrees. I removed the ribs, got the BGE cooled back down to 225 and placed them back on.

I started out using the BBQ Guru but after the temp ran away on me I removed the fan and found I could maintain the 225 degrees just as easy using the lower draft door and daisy wheel (I know Daryl, you told me so).

Thanks to duxndogs, byc and RatherBHuntin for all the links, pm's and general advice you have provided me with. It's official guys, I'm hooked!!

Mike

Looks good!

Congrats Brother! That heat will run away on you when you have the dome open. I usually close my fan slide when I open the dome. After shutting the dome wait to see what the recovery temp will climb back up to and then readjust your slide. Just be sure to remember to re-adjust. That and leaving the slide top open after opening the dome are common mistakes that even I make after YEARS!!

Food looks excellent!

BOWHUNR that looks awesome! I was at my Mom's place in central South Dakota this weekend. Her neighbor across the street had a BGE. Thought about borrowing it.

Good job, that's some serious "food porn"!! Ribs look great!!

Did your temp jump just after foiling the ribs? One thing to remember when you open for any extended time not only do you loose dome heat but you also give the fire oxygen so temps can spike on you. Open the dome and get all of your ribs off as fast as possible and close the dome, then once you foil all of your ribs open and get them all back on as fast as possible, close the dome and give it some time then make adjustments as needed.

Thanks guys. I think you have it nailed byc and dux. I've done this on gas and electric for so long I never took into account the temp spike when the lid was open. One thing is for sure, I learned a helluva lot on this first time thanks to both of your help.

BTW, I T-Rexed two ribeyes on the 4th with excellent results, and the wife told me if I can do that every time she never wants another restaurant steak. We chased it down with some gulf shrimp on skewers. As I've said, I'm hooked.

Mike

LOL funny you say that because my wife said the same exact thing once I started the T-rex method on steaks. The only steak I've had that was better was from my eggin buddy who dry aged his own beef then T-Rex'ed it. I'm going to try that next.

'splain T-Rex'd....

Keith---long version but worth the read. Good pics too.

http://www.nakedwhiz.com/trexsteak.htm

Thank you sir!

okay, I bookmarked the T-rex thing for a later read... can someone give me the 30 second pitch on the BGE... I had never heard about it until a few weeks ago on here and now it seems to be all the rage... why is it so much greater than the $130 grill/smoker combo I have been running for the last 4-5 years? Given, mines only gotten a season or two left in it and I can understand how, pending any major situations, a ceramic cooker would last forever... but what else...I started looking into them and boy they are pricey...

Try smoking a boston butt for 18 hours using up only 3-4 lbs of lump charcoal and never opening the lid till it's done.

Try cooking a whole chicken at 400' by simply closing the lid, regulating temp by the damper, and opening it 1 hour later to have a perfectly golden brown (not burned) whole chicken (spatch-cock) that's completely done and dripping with juices and never opening lid till you pull it off.

Try smoking a 10 lb brisket for 15 hours at 220 with on 3lbs of lump, with out any kind of water pan or adding more fuel and have it come out moist and juicy on a metal grill/smoker.

Try baking bread, pizza or potatoes on metal grill smoker.

Lastly, try grilling a steak at 750 or 800' when a small child comes by and puts her hand on the outside of the grill. Outside of the Grill dome (or Egg, or Primo) will be hot but not blisteringly so. (Huge safety difference)

Instead of the heat radiating out of the cooker, it radiates back in towards the food. It makes for more even cooking, more efficient fuel usage and more consistent results in evenly cooked food without the hot and cold spots associated with gas grills.
I was looking for "the best" gas grill (had no desire for a "charcoal" grill) when building my new house about 4 years ago. During my search I kept coming across "the big green egg". I had never read so many customer reviews that raived about their investment, some posted several years after they purchased. Then I ran into a few people who owned them. My aquaintences' comments went something like this. "They make for the best steak you've ever had" etc., etc.
Then upon researching ceramics I settled on a Grill Dome. But I only live an 90 miles from Atlanta where they are distributed from so I didn't have to have it shipped. It saved me about $150 over a large Egg. But whether you want an Egg, Primo or Grill Dome (Ceramic Grill Smokers), any of these will make for the most flexible, consistent, and easy to use grill-smoker-oven, you could ever buy. It's one investment you'll never regret and you'll only miss the money till you've cooked your first meal on the Ceramic. Check out their websites and forums. The Big Green Egg has the best forum. Hang out there a while and ask them your questions or concerns then make your decision as you see fit. Just my two cents

PS, I'm originally from St. Louis, "Go Cards!" "Where'd you go to High School?"

We should be getting a freaking commission on these beasts.

I think ratherbhuntin covered it pretty well. Over the years I've owned a lot of different smokers including a weber WSM which is without a doubt one of the best metal "bullet type" smoker/grilles...my Big Green Eggs are without a doubt better and more versatile. The WSM was overall a good little smoker, on perfect days I was able to get some pretty impressive cook times out of a single load but try to maintain temp on a windy and/or cold day and things get a lot more difficult. The ceramics don't care if it's June in Ga or a windy winter day in Alaska. Another thing most charcoal and gas grille users don't realize is you can have your ceramic cooker up to temp and cooking just about as fast as you can have your gas grille up to temp. Also with the ceramics when you are finished cooking you shut it down and when you want to cook again you simply stir the left-over lump from the previous cook and relight it.

You can make good food on any of them, IMO the ceramics make it easier and are much more consistent.

I went to school at Saint Louis University High School and love the Cards, though the game tuesday about made me cry.

Thanks for all the info on the BGE... it was not that I ever doubt it was an effective tool just seemed that maybe the cost to benefit ratio was a little off but it sounds like that is only a concern until you own one, then you don't think about it. I will certainly do a little more research and when I am ready to buy another grill/smoker in the next 2 years, I may just end up with one.

Assume I have to have it shipped... what would a large egg with just the basic accessories really need to cook most common steaks, ribs, butts, etc... I don't need anything fancy for cooking cockroaches or will allow me to also use it to wash my dog... just a ROM would be helpful. I think the place that I called near me said they started at $850 but I really don't remember and sounds like their may be some internet options that may be worthwhile if the price is better and I don't have to pay 7.5% tax.

Thanks

Drew,

I bought my large as a package from a local dealer for $990.00 + tax. It included the large egg, nest (cart), plate setter, grill extender, cover, ash tool, grate tool, fire starters and 20 pounds of charcoal.

I'm working on designing a table for it but am taking my time and thinking about what I need. I read somewhere that if you buy on-line and not from a local dealer the warranty is void. Maybe byc or dux can verify that??


Mike

Lovey send me the options and I will verify the value-add. Internet orders for BGE do void warranty. It's on their home page.

Do not buy and egg off the internet under any circumstances. Buy it face to face at a dealer.

BYC... not even sure what all options are available or what are really worthwhile but remember seeing a LOT on here... racks for stacking, couple of different temp probs (One that well over $100), etc etc. Was kinda hoping one of the BGE pros here would say... "this is what you need for 90% of the standard stuff"

BOWHUNR... sorry if I hi-jacked your thread... its just your pics and story got me to the point where I just wanted to get some understanding... keep posting pics... we all love food porn.

No problem at all Drew. The package I listed earlier is a great starting point to get you up and cooking.

Mike

Lovemy99 There are 2 egg fest somewhat close to you
August 14th in Louisville Ky and August 28 in Indy. Not sure if thats close enough for a drive up or not. If it is it would be worth your time to check it out, lots of good food and free advice. Typically you can contact the sponsors of those events and get on a list to buy a "cooked on once" demo egg. I cooked at one a few weeks ago and he was selling large demo's for $688 out the door, that included an accessory kit, a grille tool, an ash tool, a nest and a bag of lump that's a typical price around here for demo's.

As for must-have accessories...you can cook a LOT of different foods with the tools in the package I mentioned above. The one accessory I wouldn't be without is a platesetter (+/-$35). With a large egg and cooking ribs a rib rack helps, I use the stainless steel one from Lowes ($15) and its very solid. For long cooks I like my Maverick ET-73 but I cooked for years without one, just makes it easier. Pizza Stones are great if you do pizza or bake. The raised and multi-tiered racks are great but not a must have. The $100 thermometer is a Thermapen and is certainly not a must have by any means but it is one of those things kinda like good glass you don't realize the value until you actually try it.

Let the food porn resume

Wish I knew somebody who has one of those things...

(and a backyard pool, pinball machine, pool table, big screen TV, and who spend a lot of time traveling and need someone to house sit)

What comes standard with the BGE? What are necessary accessories?

The BGE includes the egg itself, firebox, grate, fire ring, grid, temp gauge, ceramic top, ceramic feet, instructional dvd and manual.

IMO you will need the following to get up and cooking:
Nest or Table
Daisy Wheel Top (my dealer included it in the base)
Plate Setter
Raised Grid
Ash Tool
Grid Tool

The dealer I bought from included all of the above as a package plus the wooden shelves, fire starters and 20 pounds of charcoal. Like any other guy hobby there are lots of other bells and whistles that can be added down the road, but whats listed above will get you up and Egg'in.


Mike

The special the Porter's has right now is $999 which includes a large egg, egg nest, side tables, ash tool, bag of charcoal, daisy wheel and a electric starter. They will swap the electric starter for a plate setter if I pay the difference of $20 or so. Which I would do. they also deliver for $40 if they have another delivery in my area. I would wait for that if not too long a wait. They assemble everything.

I think a raised grid and grid tool would be a good idea.

Got your message and will shout back at ya' today. For a raised grid I would consider something from the supplier listed below. The little flimsy ones they sell at BGE are frustrating. The work but can be a PITA.

http://www.ceramicgrillstore.com/ce...content&view=frontpage&Itemid=54

I have a lot of this/Sandbagger's stuff and it's all hand welded in the USA. Well made and guaranteed. I should post a pic of all the accessories I have. Working on it.

+1 on the Ceramic Grill Store raised grid. You won't be disappointed with the quality of any of their products, good stuff and they stand behind it.

I purchased a BGE today and it'll be delivered Friday. My uncles and cousins swear by them. The biggest change for me will be to "slow down and grill". Most of my meals hit the table in less than a hour due to time and (kids) restrictions. What I got was the large BGE, nest, plate setter, ash tool and cookbook, that my uncle insist I get. I'm relying on you guys for some of the recipes. The pic's I'm seeing make me drool.

Bookmarked....thanks!

You're way looks like it worked perfectly on the ribs...however, me thinks you are making it to difficult. I peel the membrane, rub, light the charcoal, throw beer in the fridge (very important step :)), then throw them on when she hits 325. Leave it alone for 3 hours or so, yank them out and eat. Beats anything you can buy at any restaurant within 100 miles.

bamagun
There are lot's and lots of things you can cook on your egg that will come off in way less than an hour. Remember it's not just a smoker, you can run the temp up as high as you like (and higher than you would ever need). You can grill, bake, cook direct, indirect, etc,etc.

Congratulations, you won't be sorry. Welcome to the cult!!

Mike

Welcome to the BGE cult bam. Bow cult is the right word for sure. Anytime we can help you have worlds of good advice at the ready from the fire. The BGE forum is also a great place to cruise. Those guys are just plain silly sick in love with their BGEs.


http://www.eggheadforum.com/index.p...;Itemid=112&func=showcat&catid=1

Now we have to get Elk situated as I know this is driving him nuts!!

That's the truth. With all the advice and pointers I have received from you, dux, RBH and Stetson it's like I had cooked on the BGE for a year before I had even lit my first batch of lump. You guys are the greatest!

Mike

We have a solid hook in him...just need to get him to the boat!!

Mike

Yup---he's def hooked. Problem is he lives in the boonies!

Yep but the boonies are nice....

No argument there brother!!!!!!!

They knew season was over...one of them stuck his tongue out at me!

Called the place I have been trying to work a deal with. Lady I was working with is on vacation until next week. I have one more offer for her, since they will be in town doing an event the 2nd week in August I am asking for free delivery. Seems fair to me.

And setup, But then you know that. Just tip or barter something over to the setup guy. Maybe one of those big turkeys from your front yard.

You're close!!

....and set up! Got to remember to be specific in my wording with these crooks!

If you buy one for me too, they will give you a discount.

Now there's an idea! We can go in together on a pair!

Checked in Cheyenne today...they were $50 more for less stuff...

Glad to see your BGE is working out well. I've been telling folks here for years once they cook a steak properly on one of these they'll never pay for a steak dinner in a restaurant ever again.
I've done a few reviews in the last year in places where steaks topped $70 and I had to chuckle. Good beef to be sure but nothing has the flavor of a properly cooked steak on a ceramic cooker.

My BGE will be delivered 8/21....only problem is deciding what to try to cook first!

Check out this link for an idea of how vent settings correlate to dome temps


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=670088&catid=1

wooooooooooooo hoooooooooooo!!!!!!!!!!!!!!!!!

Got them to deliver for free and swap the e starter out directly for a plate setter.

youdaman!!!!!! Nice going Keith!! I'm as MORE happy for you than anybody before. I know this is a bold statement but in time the cooker will become as special as your favorite long gun. Now the fun and the pounds begin.

Call anytime with questions. You have my number.

Congrats again!!!!

David

Been thinking about this. I would go with a small whole turkey or breast or spatchcock chicken. Easy to do and fairly easy to get temps to 350 and hold, which also provides a bit of a break in period.

And again, the BGE forum is a great place for ideas. How about a prime rib roast as a first time cook?

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=940579&catid=1

I cut the last ribeye I bought in to veddy nice steaks. Got 2 whole ribeyes in the freezer now cut into steaks. Soem for here and some for hunting camp . Might try the spatchcock chicken ....

FYI found tons of information and links to just about every BGE site and forum/blog out there at the below:

BGE Stuff Here

"What about me...?"

I was wondering if it's possible for BGE users to become a pit master?

10 more days!

Charcoal, wood, fire, food and proper technique are all involved. Therefore, I would say most definitely.

sse you can do the same things on that big red machine that one can do on a BGE. You can even become a pit master!!

A BGE is a pit? How about, oven master? Wood burning stove cooks aren't called pit masters....I'm just thinking out of the box here. BBQ pit masters are a rare breed, except in Texas. I don't want to see the term diluted.

Hey SSE did you see that teenage girl a few years back who won a division at Memphis in May World BBQ Championship cooking on that exact grille? She beat out a BUNCH of the big boys including quite a few pit masters from Texas!!!! When you boil it down it ain't about the tool or the title but how good the grub taste

I don't mind admitting that I could pull off the same thing...LOL

Regardless, there's a throwdown brewing between Stan V and byc. BS walks and "Q" talks.

I tried to get them to come to Boise for a cookoff last year. They wouldn't do it. I did get some rub from BYC though. I think it was spiked. I'm addicted to BBQ now.

Idaho is too far....Wyoming would be better...

Charcoal, wood, fire, food and proper technique are all involved. Therefore, I would say most definitely. If you'd prefer I school you on the art of grilling, smoking and making high quality edible BBQ by using a stick burner then consider it done.

Heck, I'll dig a hole in the ground, build a fire fit for a pit master king and still spank your azzzzz. Just as the Redskins will do on opening night 9-12, 8:30 against your beloved Cowchits. Come on up and bring Pat. Although, it does concern me that you might enjoy the spanking.

Yup---I've seen people win using the back end of a VW. Weber bullets win all the time.

WELLLLLLLL Doggies! There's some smack talking being put down! When I start to seriously respond to your Eastern backwoods BBQ/grilling/egging I conjure up the 'smoke rings' beating the Cowboys and I get the giggles....give me a minute or two and I'll get back with you.

HAHAHAHAHAHAHAHAHAHAHAHAHA

Glad I could make you smile!!

Now let's cook!

Thanks Denny!! But you should be headed this way for the Hokies-Broncos game at FedEx Field. BTW we do play on real green grass here so you'll have to stick to only 11 players on the field at one time. .

Hope you enjoyed the rubs. Big ole sacks going to No Dave, John Moses and I think Ingwe. Finally got my secret "backwoods" inclusion. You want some too Stanley??

BTW how is the old/new cooker working out? That was a heck of a find!!

David

4 shoulders,2 beef roasts,8 lbs of bacon, and 2 chickens yesterday. I've been using the Dizzy Dust on the chickens. They come out great and I don't even like chicken.My wife then makes soup out of the bones and most of the skin. Damn good.
I injected the bacon with maple syrup when I started the cure. It turned out really good.
I hope that green grass thing doesn't catch on. It hurts my eyes.

I'm messing with a bunch of new rubs, etc as we speak.....when I get this stuff put together and Texas tested I'll send some out to selected journeymen.

Texas tested ain't gonna' do ya' no good.

They'll just throw it on a cow and heap on the mesquite,

Don't knock what you haven't tried!

Can you get a cow on an egg?

I reckon come the first of Sept we'll be smoking hogs.....hehehe

I knew it!!

9 more days!

I just realized that you are getting your BGE on my wedding anniversary. While you are grilling and smoking with your new toy, I'll be doing.........well $hit, after eighteen years I'll be doing the same.

Mike

been 19 years here this past June