Printable View
Attachment 326633Attachment 326634Attachment 326635
I gave my 15 yr old workhorse some love...! Just installed the new improved band as well as the new cap and both upgrades are huge improvement... And while I was at it I changed out the gasket...! Here is to 15 more yrs of loyal and dependable service...
Sent from my iPhone using TGR Forums
She's a 'beaut, Clark!
Seriously, mine needs that kind of attention
Thanks Cruiser and as the OG of this thread you should... So many times I hear how expensive these things are - 15 years and the only money I have spent on it was what I did today... I cannot say the same for my $1,000+ stainless gas grill that is 3 years old...Quote:
Originally Posted by Cruiser
Sent from my iPhone using TGR Forums
Just smoked 2 racks in mine yesterday and they were so darn tasty that I (briefly) forgot about the damned covid. That's the power of the egg. It'll transport you to far off places...
We’ve been using ours pretty much every/every other day since my rack of ribs dumpster fire.
I did two pretty hardcore burns for a few hours at the temp gauge maxxed out. I cleaned out all the residue and went at the inside burnt materials with a steel wool brush.
Last night was some pretty tasty Arctic char on cedar planks. I suck at the food porn part but it was as good as it would have looked.
This thread has been hugely helpful to me so thanks everyone that contributes.
Sent from my iPhone using Tapatalk
Attachment 327992
Cross post in Whatcha Cookin...
Best ribs I have cooked to date and first time smoking this way... Did not wrap... Did not use butter, brown sugar or honey... Set the Egg at 300 degrees indirect for 3 hrs... After the first hr sprayed the ribs with apple juice every 30 minutes and took them off after 3’hrs... Not fall off the bone or mushy - perfect bite... Will always use this method moving forward - so good...!
Sent from my iPhone using TGR Forums
Those look outstanding! I love ribs with some chew to them but everyone else in the Cruiser clan seems to think that they have to be falling off the bone to be good.
Those look nice!
I noticed today that amazingribs has a new (?) paywall for some of its content.
piggie piggie
Attachment 329528
Giddyup!
Attachment 329570
Mmmmm
Nicely done Cruiser - highly jealous... First weekend in almost 2 months where it didn’t rain and am away from my Eggs...
Sent from my iPhone using TGR Forums
My rib technique is so dialed at this point that I think I could turn them out in my sleep. Salt, yellow mustard, and the Jimmy leg dry rub go on while the egg is warming up. 2.5h of good smoke at 250* followed by 3h in foil with some beer to help steam. Then 1h at 265* with a bit of sauce brushed on halfway through to get that lacquered finish. Might not work for everyone since smokers vary and whatnot but they come out consistently good at my house.
Interesting. I have defaulted to just 5 hours at 250, all unwrapped, and then a tiny bit of sauce plus high heat for a few minutes on the gas grill to finish. I have a knock-off egg and I have found that when I open it to change the setup I have a really hard time keeping it from getting too hot.
Can I use briquettes for a 4-5 hour smoke? I know it is not recommended by the BGE crew in general, and I have always used lump but I don't have any and am trying to figure out if I need to find some before I smoke some ribs tomorrow.
Short answer is "no." More complicated answer is "it depends."Quote:
Originally Posted by RootSkier
The problem with briquettes and Eggs is that briquettes normally use a binder to hold them together. As the briquette ignites, the binder burns off, giving a bad flavour. In a metal barbecue this doesn't matter as you typically get the briquettes fully lit before you put any food near them. But in a ceramic barbecue you typically ignite fresh fuel all the way through the cook. So using briquettes in an Egg would expose your food to those bad flavours all the way through the cook. And the aroma tends to linger in the ceramics.
There are a couple of exceptions though: some briquettes don't use binder, and comprise sufficiently high grade fuel so as to burn with a clean flavour from the start. I'm not familiar enough with the US fuel brands to be able to suggest a product like this. Or if you get a small quantity of briquettes lit off the Egg, wait until they are burning well (they look ashy and grey all over), then put them in the Egg, they would work - but you'd lose the fine temperature control, you might not get the full cook time you need from them, and the thermal shock would risk cracking your fire bowl. So it is a bit of a gamble.
$9 for a whole bone in pork shoulder at the grocery yesterday. Just put it on at 260* and now I've gotta go to work. Hopefully 12h is enough time to get it close to 195*. I usually go more like 235* for 16-20h. So I guess I'll see what I come up with when I get home.
Attachment 335338
Well shit. I didn't put a fresh set of batteries in the controller so it ran out of juice about 10 hours in. When I got home the swine was in the stall and the egg temp was below 200*. So I adjusted the vents, manually like some damned neanderthal, and got it back to 275ish to finish the cook. But by then it was late so I hooked up blt's with the good thick cut bacon and the vine ripe tomatoes instead. Swine hit 195* at 14.5h so yanked the bone out and tossed the rest in the fridge after getting a nibble to verify that it was acceptable (it was). Overall the experiment certainly left a little room for improvement insofar as nobody actually ate it for dinner tonight cuz they were all in bed by the time it finished cooking. May go grab another shoulder while they're on sale and try it again next week...
Interesting read on charcoal:
https://amazingribs.com/more-techniq...arcoal-is-made
Got the same deal at my local grocer - 8 1/2 lb pork butt for $9...Quote:
Originally Posted by Cruiser
Back in the day I had a BBQ Guru and the thing shit the bed during my cook while I was out fishing... The whole cook was ruined... When I have to leave or do an overnight cook I use my Flame Boss temp controller as I can monitor everything on my phone and make adjustments... It has been flawless...
I will be doing my butt this weekend and will be doing indirect at 250 degrees and once it hits 170 I put it in a foil pan and tent it... I usually let it hit 200 and take it out and let it rest for 1 hr... Always turns out excellent and is super easy to do...!
Sent from my iPhone using TGR Forums
Attachment 335665Attachment 335666
See you in 5 hrs and than it is wrap time... 9 lb pork butt for a small get together with Friends for a virtual Aaron Lewis concert... Looking to be a great Wed...! Finished pics once done...
Sent from my iPhone using TGR Forums
Love me some thighs!
Attachment 337402
Did you get those from Thigh land? Haha!
Sent from my iPhone using Tapatalk
FYI, there is a new Chef's Table season on Netflix all about Barbeque. CT is a superb series featuring great cooks from all over the world. Really nice photography.
Thanks for the rec! Didn't even know they had a new season much less one about q!
Sholda!
Attachment 339266
Thanks for the head's up on this. I don't watch much streaming media but I love Chef's Table. I watched a few of these last night and it was both great and fucking sad as hell. Seeing everyone gathering to eat together...fuck.Quote:
Originally Posted by Benny Profane
I smoked a butt on Monday that turned out great AND the kids are now into butt. Double score!!! It took 13 hrs (no crutch), and i intentionally spent a few hrs in the 265* range.
During part of the cooking, i put some oiled and sliced eggplant on a skillet in the egg. Today, i made baba ghanoush. Fnka! So good. My young aspiring chef boy: "how did you make it taste like bacon?"
:D
Sent from my SPH-L710 using TGR Forums mobile app
Attachment 339521
Elk roast “tri-tip” home made bbq rub, bge at 250-300 until internal was 120, foil with red wine vinegar/Dijon/garlic mop, cranked egg to 700, open fire, mop and flipped a few times, came out fantastic
Sent from my iPhone using TGR Forums
That looks SO good! A close friend usually brings home a elk every fall. I should offer to smoke that cut for him. My family loves beef tri tip on the egg.Quote:
Originally Posted by Phall
Today I bbqed a pork butt. It was a little under 8 lbs. took 17 hrs.
Attachment 339837
Attachment 339838
12 hours exactly tender and juicyhttps://uploads.tapatalk-cdn.com/202...07f407017f.jpg
Sent from my SM-G981U using Tapatalk
Haven’t read the 50 pages to see if this is answered...looking at a BGE purchase and trying to determine between medium or Large. Will use it for standard grilling + smoking mostly pork butts and ribs + pizzas. Family of 5, like to grill a lot and don’t entertain a lot of people so XL would be overkill. Eventually also putting in an Argentinian grill so will have that option if I need to cook 20 burgers at once.
Is a M going to be enough or just go L and don’t look back???
Sent from my iPhone using TGR Forums
I have a large and actually wish I had an X-Large instead. While the large is good for many cooks when I want to smoke a brisket or multiple racks of ribs I wish it was bigger. A packer brisket may be too long for the large and for multiple racks of ribs I either need a rib rack or have to cut the ribs in half. I don't like cutting rib racks in half and I'm not a fan of rib racks as my best ribs have been made without a rack.
For me the biggest downside of an X-Large is it is heavy.
I'd go large. Easier to fit full racks of ribs. Not sure how things are today but more accessories were available for the large when I got mine many years ago.
Large is the way to go - those extra inches help for ribs and brisket, but it will still be tight.
Thx everyone, large it will be. Will stock up on accessories and probably build my own table/ stand.
Sent from my iPhone using TGR Forums
I have an XL. Family of 4 and my wife only eats about half the stuff I cook. So 3.5 eaters + having friends over, (can’t remember what that’s like though).Quote:
Originally Posted by dtown
The large would have worked for family dinners and probably used a fair bit less charcoal. I still wouldnt trade the xl in for a L. The xl never seemed that big to me. I like to throw veg on the grill and sometimes I have a couple different meats cooking at once. The space makes a big difference. Shit, I actually consider the XXL from time to time. But that thing probably eats $30 of charcoal to cook a few burgers!
Get the L over the medium. But, don’t overlook the XL if space allows for it.
Just checking in to say that if I had it to do over I'd get an xl also
Late to the party as well and I have both a large and XL and if I had to pick one it would be the XL... My buddy who has a L and who felt the XL was too much size ended up buying an XL after seeing mine in action... And if you are looking at a Large and Med - Large all the way...!
Sent from my iPhone using TGR Forums
I have an XL. Family of 5. No regrets.