Can I get some Big Green Egg stoke please?

Talk to me about the PartyQ (wife wants to know what to get me for Father's Day...). I understand that it plugs into the lower vent. Do you leave the top vent open or closed while using it? Do you have to get it to a stable temp manually before starting the PartyQ? How long can I expect to reliably maintain 250 degrees? How reliable is the product (i.e. does it break? What if it starts raining during a smoke?)? Those who have one, is it a can't-live-without-it gadget now, or something you only use occasionally?

If it really does let me get the Egg going and then walk away for several hours or even overnight, that would be pretty awesome. Right now I have to baby the smoker for several hours before it stabilizes the temp, and even then I have to keep an eye on it (I have the Akorn knock-off version of the Egg, which seems slightly leakier than a true Egg from what I hear).

I use a party q on my weber kettle. Easy to do 5+ hr rib cooks. Holds a constant temp. Seems relatively sturdy, but don't know about it getting wet.

Not sure about vents on an egg. With a kettle, you close the bottom fully and leave the top vent open about 1/2. I usually put a couple of big binder clips on the lid/kettle lip, which seals the lid better.


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Party Q is everything it's cracked up to be. Get the egg pretty close to temp using traditional vent adjustment. Then hook it up and set the number you like to cook and walk away. Once the Party Q has the egg stabilized at the set temp you can literally walk away from it for 18+ hours. Just make sure you have fresh batteries in it if you're doing a longer cook. But it really doesn't require any fine tuning or adjustment once it's running happily.

Mine is on a covered deck so I can't comment on performance in the rain.

It's become an indispensable tool for me. I use it every time I do pork shoulder, ribs, and brisket. I never use it for chicken, pizza, steaks, or other grilled foods since it's easy enough to keep the temp stable manually for shorter cooks like those.

I cannot speak to the Party Q as I have the previous version of the Cyber Q (the big brother to the Party Q)... What I will tell you is their products already make a great easy cooker that much easier... I have had my Cyber Q for 7 years and has yet to let me down... It is still kicking and am going to upgrade to the current version and pass my old one to a buddy who just got an Egg... As cruiser said above low and slow I would not do with out my Guru...

DO IT...!

Party Q is great but for longer burns, 6 hours +, you should try and pick up a smokenator. Both great tools by themselves but when combined turn a weber grill into a smoking machine.

For anyone looking for a cheap option, Home Depot has the Akorn Kamado on sale at $259 now. I have not used this grill, no idea if it's any good.

http://www.homedepot.com/p/Char-Gril...9c2695&cj=true

Western Daughters in Denver has some top notch meat.

Quote:

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Originally Posted by Beer Drinker

Western Daughters in Denver has some top notch meat.

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At some top notch prices
For less special occasions, my go-to is Edwards Meats in Lakehood

LOL. No joke.

Ill go check out Edwards Meats.

Heres a picture of those steaks. We wont discuss the price....
https://www.icmag.com/ic/picture.php...tureid=1487273

I decided to do a reverse sear, due to the importance of the meat at hand. Brought them up to 115 internal at 260 degrees.
https://www.icmag.com/ic/picture.php...tureid=1487286

Money shot after 1min each side in a 600 degree CI skillet
https://www.icmag.com/ic/picture.php...tureid=1487287

https://www.icmag.com/ic/picture.php...tureid=1485834

Attachment 169347pork loin on the webber turned out ok yesterday

I tried something different with some wings this afternoon. Instead of letting them rest overnight with a rub I decided to marinade them in a buttermilk and Franks Redhot Sauce overnight. I then placed them in some pans and put a store bought chicken rub on both sides.

http://i98.photobucket.com/albums/l2...0906151448.jpg

I put the wings on my BGE for 2 hours at around 270.

http://i98.photobucket.com/albums/l2...906151743a.jpg

After I pulled them I deep fried them in peanut oil at 350 for 2 minutes to crisp up the skin.

http://i98.photobucket.com/albums/l2...0906151750.jpg

I used some left over wing hot sauce for dipping, but honestly no sauce was needed.

One change I may try next time is to drain the excess juice from the pan while on the smoker. Because of the excess juice only the top half of the wings were crispy. The deep fried helped crisp up the underside, but I'd still like to try it.

Anyone tried a Himalayan salt block yet? I bought one about a month ago (from Williams Sonoma) and have used it 3-4 times with steak and pork chops. I'm not sure if it's me wanting it to taste better, but I do think it keeps in more flavor and seasons the meat better when I've used it. I have a large BGE and the salt block is pretty big- it takes up about half of the grate.

I'm looking forward to cooking some shrimp, scallops, and/or fish on there soon. It's pretty damn easy to use and I'm a fan so far, especially since I got it for free with a gift card. :)

If anyone is in the market, OSH had their floor model Primo's on sale for half off. Combine that'd Witt a 20% off coupon and you can be out the door for about $300

Damn that's a deal!^

Moar piggie!

Before
http://i131.photobucket.com/albums/p...ps5w25t7d5.jpg

After ~18hrs
http://i131.photobucket.com/albums/p...ps2yf0fzaz.jpg

Good lord, this thread is making me salivate. The wife and I just got word that a group of friends pitched in for a big red egg. It gets delivered this week. Stoked! :yourock:

What size big green egg does everyone suggest? Is bigger always better?

I can't really see any downside to going with the largest one you can get your hands on. I have the Large and, while I like it quite a lot, I'd be glad to have an XL since I often wish for a bit more space when I have ribs cooking. I can get 3 racks to lay flat on the Large but it's a little crowded. Any more than that and I have to use a rack that holds them horizontally.

the vertical racks don't work as well for ribs?

I've cooked 7 racks of ribs on my large BGE with the vertical rib holder...

My brother-in-law gave me a 10 oz. Snake River Farms Ribeye filet yesterday so I put in the fridge for Sunday during the football games. Well I pulled it out and let it warm to room temp. and used a new Chicago Steak Rub I got from Penzy's spices yesterday. I also pulled out a 2010 Stags Leap cabernet sauvignon to go with the steak. I fired up the Big Green Egg and decided to use my caste iron pan in the egg to avoid flair ups with the drippings. Because the steak is fairly thick I opted to do a reverse sear. I put the steak on the grill at about 250 and then lowered the temp to around 225. I flipped it in 10 minute intervals and check the temps with my thermapen. When the internal temp got to about 115 to 120 I pulled it and cranked up the BGE. It got to about 650 when I couldn't wait any longer and put the steak on the grill. I flipped the steak every minute and checked the internal temp and finally pulled it at 140. I let it rest for about 7 minutes and then devoured it. For me the steak was cooked perfectly. I'll be buying more Snake River Farms Steak that's for damn sure.

http://i98.photobucket.com/albums/l2...161858_HDR.jpg
http://i98.photobucket.com/albums/l2...161904_HDR.jpg

All by yourself? How sad... :fm:

Any of that wine left?

Not much I promised I'd save some for the lady.