I know these things were pricey but they made my clean up so much easier. I found out that they were discontinued when I went to get more the other week. What are y'all using to cover your conveggtor? I have an XL Egg.
Thanks!
Fuck brisket! You spend all day on it. Do everything right (well, apparently not). Cook it slow and low. Wrap it in the butchers paper at the right time. Take it off when the internal temp is a little low. Let it rest. And the damn thing is too tough. I’m fucking done with it. And the truth is, even when it’s done right, it’s not really all that good. There. I said it.
One of the best I’ve ever done. 2lb ribeye, 2 days dry brine in the fridge, oven till 115 then wildly hot cast iron on the egg for about 2 minutes a side, one minute on edges
NYC BGE here, just bought my first place at the end of last summer here in brooklyn, I’m determined to take full advantage of my back yard, full advantage = BGE (medium.) Here’s some photos of my first cook on my egg, came out amazing. BBQ Chicken & corn.
Honestly was very easy to use after watching a few videos. Bought this vision grill 2nd hand for cheap and cleaned it/ new gaskets and the thing works amazingly. Happy to join the club.
I bought a fresh bag of of Jealous Devil lump charcoal for my Mother’s Day standing rib roast. Just as I’m getting ready to fire up the egg, I look at the package and realize it’s not lump, but extra large briquettes. I was on a timeline and did not have the time to run out for another bag. So I left the larger pieces from my last cook in there, took the remaking lump at the bottom of my last bag, and then used the briquettes to make up the rest.
I gotta say, the results were fine. Couldn’t tell the difference, at least taste wise. I did have some apple smoke chunks in there too. Seemed like a normal cook.
Getting ready for some spare ribs and BOOM, leg broke off of my plate setter. I'm shocked because I've only used my Large egg for a few years, but my decades old small is still running strong with a 15 year old plate setter.
I don't have a warranty on it because it was a gift. I could spend $100 on a new one, but do I really need to? I figured I'd keep using it until it breaks more since it shouldn't mess up my cook today.
I guess I just want to ask, what would you do? Get a new one now or just ride it out until it's not functional?
I primarily cook legs up so it shouldn't be a problem, but I'm just worried that whatever made it crack this time will happen again and I want to make sure it's food safe.
Sorry if this is a dumb question. Thanks in advance for advice.
Looking to buy my first bge, and I can’t decide between the large and xl. I have a family of five (me, wife, and three young kids) my only concern is the large not being big enough as my kids get older.
My firebox was cracked and green eggs sent me a new one under warranty only had to pay for shipping. Shipping was $50 to Louisiana. I bought it 20 years ago and failed to register it and the company I got it from was out of business. I was able to register it during the 50th year anniversary amnisty period. Great company they shipped it out within 2 days
First time after seeing this i think on r/smoking last week. Maybe the best BBQ I've done so far. Mac wasn't saucy enough but I'll figure that out next time. I don't really follow recipes.
One big question and I'm glad i had the pizza pan but it eventually filled up and started feeding the fire. I was worried about putting 5lb of bacon over an open flame and i was correct. Is there a round pan that's about 1/2" deep just to catch fat? I can weld something if need be but was just curious if anyone has a better solution. I'll trim some of the fat cap next time too.
Currently looking at the Chefstemp S1 and Breezo fan. Any other important or very helpful tools for starting out?
Do I need to fix the enamel on the inside? Is that even possible?
Finally got this finished and pretty chuffed with how it’s turned out.
My dad and I built the whole outdoor kitchen area ourselves over the last few weeks. Pergola, slatted panels, and the housing for the Big Green Egg.
Planning my first cook this week, thinking something fairly safe to start with, maybe a chicken or some burgers, then build up from there.
Any tips for a first cook on the BGE, or things you wish you’d known early on?
Picked this up off FB marketplace. No cracks anywhere. I’ve bought a new handle/hinge/metal ring, an ash basket, a heat deflector, a new gasket. Gave it a deep clean but I don’t have an updated picture. Came with a pizza stone and gimmicky jalapeño popper attachment thing. Got it for $150. Do you guys think it’s a decent deal?
I cooked steaks last night and this morning this alien goo appeared on the outside of my green egg after I started it back up to make Mother’s Day lunch. What is this? It seems to wipe right off on the surface, but it also seems like it’s secreting from within the ceramic. Anyone seen this before? How screwed am I?
For background, the Egg is about 15 years old. Never noticed this before. We did recently just move and this was the second or third time I cooked on it after a long period of non-use (approx. 6 months).
Probably my best purchase in a while! Loving the way this steak came out.
So I promised a friend I’d bring some pulled pork to his birthday party today.
Last year he told me that his daughter, a 10 yo sometimes picky eater, absolutely loved the bbq. Like she couldn’t stop talking about or eating it.
So I was aiming to get it on around 5pm, but got called into work early. So I quickly loaded up our bge with Jealous Devil, started it with a torch, and got ready for work.
I quickly rubbed the butt, loaded it in, and had to leave. I hadn’t had a chance to dial in the temp or anything. So I asked if my wife could check in on it. I have to say, I’m just so proud and appreciative of my wife.
She’s never smoked a thing, but is a bge grill master. She got the temperature dialed in, and this is the wonderful butt I saw when I got home.
Now we’re 16 hours in and can’t wait to rip it up.
I made these as a demo cook at the Maryland Eggfest last weekend and 😱🤯🤯!
I smoked a Plainville Farms turkey breast, sliced it and topped some Texas Toast with it. Then, put the toast on a sheet pan, poured a strong covering of Mornay sauce and back on the Egg at 375. Once the sauce was bubbling, I removed it, topped it with chopped tomato, crispy crumbled bacon & chopped fresh parsley. ……and the crowd went wild!