https://uploads.tapatalk-cdn.com/201...8fa932bb60.jpgQuote:
Originally Posted by Neil Fiedler
Neil, do it... Best purchase I have made since I bought the Egg...
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https://uploads.tapatalk-cdn.com/201...8fa932bb60.jpgQuote:
Originally Posted by Neil Fiedler
Neil, do it... Best purchase I have made since I bought the Egg...
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What's cleanup like with the flat top?
I have one of those camp chef flat tops. So badass for cooking breakfast and burgers. Awesome cheese steaks, toasted sandwiches etc. Easy cleanup really. Rarely use it unfortunately.
Super easy... Once it starts to cool down put water on it and scrape off food crap... Once clean and lower flat top temp spray vegetabke oil and use towel to spread around... All done... These have become my friends...https://uploads.tapatalk-cdn.com/201...4c28ebf456.jpgQuote:
Originally Posted by acinpdx
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Smoked some fresh chicken wings this evening. 2 hours on the BGE at 250 with cherry and oak for smoke then 1 minute in the deep fryer to get good crispy skins. I prefer them dry though I did serve franks red hot wing sauce and some bbq sauce on the side for dipping. This still makes some of the best wings I've ever had.
I choose to grind mine....always enjoyed playing with my meat. Really though I like picking my cuts of meat, I also just add pork sausage I make for the flavor. I love pork sausage. And it surprises most people with the beef/pork flav. "takes you straight to Flavor town" Guy FidoucheQuote:
Originally Posted by mtnwriter
[emoji23]Quote:
Originally Posted by Neil Fiedler
What's up with everyone saying things are on point. I want to beat them with a shoe.
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It's like Skiing on DPS vs Rossi S-7's....Quote:
Originally Posted by mtnwriter
Both get you down, one costs more :-P
Little Burger stuffed with cheese and an Egg on top.
used Royal Oak lumb coal. https://www.instagram.com/p/BZSZqO8lLT5/?taken-by=fieds
My offering. Elk-kabobs.
Marinated for 24ish hours in wine and spices. Wee bit of soya sauce.
Halfway through brushed with special kabob sauce - tomato sauce (from garden)/tiny bit of siraccha ketchup/tamari/rufus teagle bbq sauce
Worked out well. Attachment 212576
NICEQuote:
Originally Posted by garyfromterrace
Not BGE, but bought a Pitboss pellet smoker for $300 last week and so far it has been awesome. Only done chicken and ribs so far but the ribs were some of the best I've ever had. It held 190 pretty consistently.
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Here's the leftovers at fridge temp. No live action shots.
FKNA
Had a taste for some ribs this weekend so I pulled out a rack last night and smoked them up this afternoon. The turned out pretty good. A little too tender for my taste, but others like more fall off the bone tenderness.
Attachment 213910Attachment 213911Attachment 213912
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Pork belly burnt ends (aka - meat candy) hitting the Egg today... I love brisket burnt ends, but these bad boys blow them out of the water and easy as hell to make... I will throw finished pic up after 3 hrs of smoke and 1 1/2 hrs wrapped in foil and smothered in sauce and butter...
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Mmmmmmmm burnt ends
Pulled trigger on a KJ Classic - you guys going to let me post here ??? Stoked to get it setup next weekend !
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Egg, KJ or any smoker is still stoke... I wanted the XL Egg, but you can't beat the price of the Big Kamado Joe so I am adding that to the smoking family...
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Found my great grandpa's old corn cob pipe while cleaning out some things. Just bought some Danish Pistachio tobacco for it. Football is on in an hour. A five pound sirloin roast and a half rack of lamb ribs are sitting next to a bottle of Woodford on the counter waiting for the smoker to get smoking. Updates to follow-never tried smoking a roast so I'm going Traeger over my egg for consistency. Still learning how to keep a low consistent temp on the egg.
Its been a learning experience for the past few days, it certainly takes some time to dial in the temps, but the food coming off the cooker is damn good! Lasagna tonight https://uploads.tapatalk-cdn.com/201...dd5a29f285.jpg
^^^ That right there is sexy! What temp? How long?
Depends on whether they were no boil noodles or not. I'd wager 35 minutes at 400 would work just fine.Quote:
Originally Posted by Cruiser
Must be roasting in the house to use the egg to bake a simple lasagna.
Guilty as charged . Everything goes into the Kamado for the time being as I try to learn temp settings, even the easy oven food . 375 for 45, then 15 w/o lid
Getting a green egg today as an amazing gift. Very excited!!!!!!!
Question: how fragile are they? It'll be in an unfenced area next to our gas grill. Black bears live in our area. The gas grill has been heavily used at our place for 3 years in its current spot and has 12 years of over all consistent use. Our bears have never knocked it over and I often leave the grill mucky until next use. Should I be concerned about the egg and the bears?
Cheers
Welcome to the family. What size?
Eggs are Ceramic so I imagine if Smokey comes and knocks it over you're fucked. Good news is you can order replacement parts for it ala carte.
As far as cleaning, you can leave them gross if you want. I have forgotten to clean mine and I just opened the vent, took the Wheel vent off the top and got it to 650 degrees in side. burns it white again :-D
You can build a budget table for it to sit in too that should help keeping it safe.
Enjoy, I love mine.