Big Green Egg!

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Mosca
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2011/05/03 20:31:00 (permalink)

Big Green Egg!

Thanks, joerogo for all your information on the Egg, and for help in finding a quality Egg dealer! (Stoltz Stoves, Bloomsburg, PA.)
 
Egg will be here Thursday. I got the Large, the XL was just too big; there's just me and Mrs, and in 25 years the most people I've ever cooked for has been maybe 10. If I need more, I can always get a Medium to go next to it, or a cheap gas grill.
 
Oh; get this. I have a Weber "pill" smoker that I forgot about, that we found in the garage. Nice piece of equipment, I never used it though. So maybe if we have a party, I can slow cook a turkey or a pork butt in one, and grill steaks, or dogs, or chicken thighs or whatever on the other.
 
So anyhow: Who has a suggestion for my first meal from the Egg, this weekend?
 
 
#1

32 Replies Related Threads

    chewingthefat
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    Re:Big Green Egg! 2011/05/03 20:56:18 (permalink)
    Marinated Porkloin, smoked kraut, Texas Toast, Asparagus, Jumbo Shrimp, Strawberry Cobbler
    post edited by chewingthefat - 2011/05/03 21:00:10
    #2
    mar52
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    Re:Big Green Egg! 2011/05/03 21:02:43 (permalink)
    Spatchcocked chicken.  Set it and forget it!
     
    http://www.nakedwhiz.com/spatch.htm
     
    This site is GREAT!
     
     
    #3
    joerogo
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    Re:Big Green Egg! 2011/05/03 21:08:26 (permalink)
    Mosca, Just cooked smoked up some St Louis Ribs tonight.  Four hours at 200-225 degrees with some oak chunks added to the charcoal.  I highly recommend this for your first meal.    Easy and tasty!
     
    Enjoy Buddy.  
    #4
    mar52
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    Re:Big Green Egg! 2011/05/03 21:22:23 (permalink)
    Joe, did you put the plate setter under the ribs?
     
    Were they fall off the bone?
    #5
    Michael Hoffman
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    Re:Big Green Egg! 2011/05/03 21:32:50 (permalink)
    Plate setter?
    #6
    mar52
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    Re:Big Green Egg! 2011/05/03 21:45:45 (permalink)
    It's a type of dog that catches any meat when it falls off the bone.
    #7
    Mosca
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    Re:Big Green Egg! 2011/05/03 22:04:17 (permalink)
    Michael, the plate setter goes inbetween the coals and the cooking grate, to turn the heart from direct to indirect. If you use it legs up, the grate rests on the legs. If you use it legs down, the top of the plate setter is a base for a pizza stone, or other baking.
     
     

     

     
     
     
     
    post edited by Mosca - 2011/05/03 22:07:07
    #8
    Mosca
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    Re:Big Green Egg! 2011/05/03 22:12:43 (permalink)
    I'm kind of liking that spatchcocked chicken. Maybe I can make some of the Cornell marinade for it. I want something simple, something that will show off the characteristics of the ceramic cooker.
    #9
    Michael Hoffman
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    Re:Big Green Egg! 2011/05/03 22:21:55 (permalink)
    Mosca, thank you for your explanation. I really had no idea. Well, I do know there's no such breed of dog as the one described by little miss sMARtypants.
    post edited by Michael Hoffman - 2011/05/03 23:03:50
    #10
    mar52
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    Re:Big Green Egg! 2011/05/03 22:48:10 (permalink)
    Mosca, that recipe is one that I make over and over.  It's not so I get it right.  It's a winner.
    #11
    Twinwillow
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    Re:Big Green Egg! 2011/05/04 00:38:09 (permalink)
    My favorite spatchcocked chicken recipe is from Jacques Pepin.
    I've made this many times and it is very unusual but, VERY GOOD!
    http://www.kqed.org/w/morefastfoodmyway/episode204.html
    #12
    pnwchef
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    Re:Big Green Egg! 2011/05/04 11:24:00 (permalink)
    mar52

    It's a type of dog that catches any meat when it falls off the bone.


    Mar, it's hard to take that city mouse and make him a county mouse..................?????????????  approx how hot does/could the BBQ get for the pizza plate attachment .....................Thanks pnwc
    #13
    joerogo
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    Re:Big Green Egg! 2011/05/04 12:04:04 (permalink)
    I took mine up to about 550 650 degrees and cooked the gasket seal.  So I would say you are only good to about 400 degrees with the lid closed.
     
     When I do steaks, I leave the lid open, letting the coals get red hot.
    post edited by joerogo - 2011/05/04 16:31:17
    #14
    pnwchef
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    Re:Big Green Egg! 2011/05/04 12:48:44 (permalink)
    Joe, I would have done the same thing, I'm looking for the "do all BBQ" act like a  700 degree wood fire pizza oven and so on. I think if you have a BBQ like this, it would be nice to do Rustic breads and flat breads. Like once you get the sucker going, make full use of the fire.........
    I like cooking with high heat to get a good crust on a steak with a rare center. These are some T-Bones I cooked last night on my $99 wonder piece of junk.


    These steaks were great, tender and juicy, melt in your mouth. I just need more heat/ without flame to get the crust I'm looking for....
     
    Joe, The reason you leave the hood open while cooking steaks is to generate and cook with more heat ???????????
     
    #15
    mar52
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    Re:Big Green Egg! 2011/05/04 13:08:13 (permalink)
    I cooked my seal at 700 degrees.  I'm going to replace it soon using this method:
     
    http://www.eggheadforum.com/index.php?o ... 37&catid=1
     
    I've talked to Ross and he says it's a simple replacement and works and last far better than the original or Romex gaskets.  You only have to put the Rutland gasket on the bottom with no gasket on the lid.
     
    I'm not sure you can read this post where we discussed it without joining Melinda Lee's board but maybe you can:
     
    http://melindalee.com/bb/...ic.php?f=1&t=11379
     
     
     
     
    #16
    Mosca
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    Re:Big Green Egg! 2011/05/04 13:12:02 (permalink)
    I've read that the Egg will actually get much hotter. Not having one yet, I do not know from experience.
    #17
    mar52
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    Re:Big Green Egg! 2011/05/04 13:22:17 (permalink)
    They easily get up in to the 700 degree area.
     
    There is a Big Green Egg forum where you can get lots of information.  I don't personally like the way you have to navigate the forum, but the information is valuable.
     
    http://www.eggheadforum.c...mp;fontstyle=f-largest
    #18
    joerogo
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    Re:Big Green Egg! 2011/05/04 14:37:02 (permalink)
    PNWCHEF, Nice steaks!  
     
    Yeah, I leave the lid open to get maxium heat generated.  I got great hardwood charcoal from a local company, Milazzo Industries.  While I was there they were packaging hardwood charcoal for Royal Oak.  See all great things come from Pittston!
     
    mar52, BGE sent me a new gasket, but I never put it on.  
    #19
    Curbside Grill
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    Re:Big Green Egg! 2011/05/04 15:12:08 (permalink)
    First cook in an Egg
    If you want to do chicken- leg qtrs. Simple
    If you want pork- marinated pork loin in a V rack. easy
    The learning process on air flow and maintaining temp. will be learned.
     
    #20
    mar52
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    Re:Big Green Egg! 2011/05/04 15:22:54 (permalink)
    I still have not learned the air flow process.  I stress over it.
    #21
    Curbside Grill
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    Re:Big Green Egg! 2011/05/04 16:10:05 (permalink)
    mar52

    I still have not learned the air flow process.  I stress over it.

    That is the first step. lol   why stress. be patient. Hell, we bake breads,pizzas and do those big baked pancakes in ours.
     Stir fry not a problem. My problem is one has to be spayed, for we have more than a family. 2 med.,1lg and 1 x-large.
    Been informed that I have to do the breads for MAMA's day.  


    post edited by Curbside Grill - 2011/05/04 16:12:08
    #22
    joerogo
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    Re:Big Green Egg! 2011/05/04 16:35:05 (permalink)
    Here is my EggVentures from 2009.
    #23
    mar52
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    Re:Big Green Egg! 2011/05/04 16:51:38 (permalink)
    This place has some fairly priced aftermarket Egg accessories:
     
    http://www.ceramicgrillstore.com/shop/shop/
    #24
    Curbside Grill
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    Re:Big Green Egg! 2011/05/04 22:19:33 (permalink)
    Alright asked the other half what to cook to show versatility of the egg.
    Bread, pork loin, orangie rice  and grilled veggies.
     
    She did pick the easiest stuff of all.
     
    post edited by Curbside Grill - 2011/05/04 22:23:22
    #25
    Curbside Grill
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    Re:Big Green Egg! 2011/05/05 11:05:48 (permalink)
    PNWCHEF

    I'm looking for the "do all BBQ" act like a  700 degree wood fire pizza oven and so on. I think if you have a BBQ like this, it would be nice to do Rustic breads and flat breads. Like once you get the sucker going, make full use of the fire.........
    I like cooking with high heat to get a good crust on a steak with a rare center.


     
    You can do just about anything on the BGE.  We do all types of breads. The G'kids love the flower pot breads (2-3")
    pots. For adults we do 4-6" pots, try one. Compound butters also. The strawberry butter goes over well with the kids and honey butter everyone does.





    #26
    mar52
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    Re:Big Green Egg! 2011/05/05 11:37:02 (permalink)
    I've made ham and cheese croisants, steak and chicken.
     
    I turned a beautiful brisket in to a small,hard chunk of charcoal by forgetting to put in the plate setter.
     
    Do you have a recipe for those flower pot breads?  It looks great.
    #27
    Curbside Grill
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    Re:Big Green Egg! 2011/05/05 13:25:09 (permalink)
    Bread recipes are all over the internet. We use our standard bread recipe.
    The main thing is the pot.
    Do not use China made (lead content) or glazed pots.
    We purchased the pots at garden centers. Then wash very well, air dry. When dry season inside of pot and rims very well. Put on cookie sheets and put in oven at 350 for 20-30 min. Turn oven off. leave pots in the oven. next day take them out and reseason.
    Fire again in the oven. turn it off. let them sit.
    Pots are ready. We use parchment paper to cover the bottom of pot.
    After the first rise divide dough to fill pots half way. Let rise till dough is at rim of pots and bake. 450 for about 20 mins. after 10 mins take them out of the pots and place on wire racks to cool. After rest of meal done we put them back into pots for presentation.
    Google    Bread in a flower pots  
    Many sources. My favorite for starters
     
    http://www.food.com/recipe/rustic-flower-pot-bread-loaves-or-bread-rolls-256869
     
    The kids get a kick out of these in a 3" pot.  their own loaf.

     
    post edited by Curbside Grill - 2011/05/05 13:40:58
    #28
    Michael Hoffman
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    Re:Big Green Egg! 2011/05/05 13:57:37 (permalink)
    mar52

    I turned a beautiful brisket in to a small,hard chunk of charcoal by forgetting to put in the plate setter.


    My mother would have loved it.
    #29
    acoustic blues
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    Re:Big Green Egg! 2011/05/05 17:34:06 (permalink)
    Welcome to the Green Side! Another NEPA BGE owner here . I've had mine a little over two years. It is fantastic. You will love yours.
     
    Ab
    #30
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