Damn son, that sounds freaking amazing, can you post up some more specifics on all parts of the meal? I did a duck l'orange the other week and it was the tits.
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Damn son, that sounds freaking amazing, can you post up some more specifics on all parts of the meal? I did a duck l'orange the other week and it was the tits.
Oh damn! That is the hotness. :fm:
i did a pork tenderloin tonight for easter dinner....just a little bit of salt and pepper, the pork picked up the smoky flavor, it was outstanding. Took it off around 140 internal temp and let it rest for about 10 minutes before slicing.
Nothing too involved. Just rubbed the shoulder with kosher salt and 5 spice power about 3 hours before it went on the smoker. Then I smoked it over applewood at 235* for ~19hrs until the internal temp hit 195*. Then I cut a whole pineapple into 1/4" dice and added it to 2 cups of uncooked brown rice. I used 4 cups of chicken stock and 1.5tbsp butter and cooked it in the rice cooker until it was done. The green beans were easy. I steamed them until tender and tossed them with butter that I had sauteed tangerine zest, aleppo pepper flakes, salt, and honey power in. The dipping sauce had the juice of one tangerine, 1/4cp of homemade red wine vinegar, 1tsp dijon mustard, and 1tbsp chili garlic sauce.Quote:
Originally Posted by Boomer28
@Myles: I've never done pork tenderloin on the egg. What temp did you use? How long did it take to hit 140*? Did you get a smoke ring in the meat at all or just a touch of smoke on the outside?
I'm curious too... I cook tenderloins on the grill regularly and would be interested in techniques. I typically cook mine at around 325-350 (direct heat, not smoked) for 45-60 minutes, flipping halfway through.Quote:
Originally Posted by Cruiser
I cooked baby back ribs last night for the first time this year, OH SO good. I forgot how much they rule on the Egg.
I brought the egg up to 375, put the tenderloin on direct heat for a few minutes in both sides. The let it roast over indirect heat for about 30 minutes or so...I dot really pay attention to time just the temp but it wasn't that long. Cooking temp was 375 constant. Made sure it was at or around room temp before cooking
The pork picked up a nice flavor, no real smoke ring but a hint if smoke. It was outstanding. Roasted some potatoes with pancetta chunks and. Garlic in a cast iron pan in the oven while the pork cooked....was a fine meal
Btw...the pork tenderloins from trader joes work the best for this
PSA for Canadian mags. Crappy tire seem to be stocking the Vision of these now - saw the big & small one there today. $700 for the big one, inc multi level racks, stone, cradle with wheels & side tables, electric starter.
A nice warm weekend means it's time to have the fam over to eat some ribs!
Getting things started around 8:30am. The ribs had been resting in the fridge for about 2 hours after being rubbed down with salt, pepper, yella mustard, chipotle sauce, and brown sugar.
http://i131.photobucket.com/albums/p...pseee5ce2b.jpg
About 3 hours in at 235*. Plenty of good apple wood smoke on these babies. Now it's time to steam in some Old Ruffian for a spell.
http://i131.photobucket.com/albums/p...psdead3159.jpg
Sufficiently tender after some quality time in the furl with the Ruffian, the ribs are ready to go back to the egg for some glaze:
http://i131.photobucket.com/albums/p...ps201b08cf.jpg
An hour at ~250* and these little lovelies are ready for the table:
http://i131.photobucket.com/albums/p...ps7e342614.jpg
Auto-FKNA-matic!
Looks great.
No pictures, but this weekend, after getting a $7,000 estimate to replace the fence at my house, I filled a few coolers, smoked two pork butts, 4 racks of ribs and had the boys over to tear out some posts and replace a few panels. The smell of smoking meat is a great motivator,
Making a pizza tonite on the egg.
This is seriously my favorite purchase of the last 5 years!
Bump, because:
1) I finally bought one -- going to have to go back through this thread later and read for tips.
2) Costco has the Vision Kamado on clearance now (YMMV based on your location), $399. I've been wanting one of these for over a year now, and waiting for the eventual end-of-summer clearance. Snagged one of the last in-box ones at the local Costco over the lunch hour.
Help green eggers!
They've got this knock off at Wallyworld (yes i hate the place too).
http://www.walmart.ca/en/ip/akorn-ka...cet=SRCH%3Abbq
These things any good? Should I just suck it up and pay 2 million for shipping an egg to the ends of the earth? (terrace)
My friend owns an Ace Hardware store. He sells those. He owns a BGE his wife got him and has sold a bunch of those. He says it's a good unit. A good value. Not a waste of $. I will probably end up with one at some point soon.
The thing about WalMart is that if you have one around, you will eventually shop there and realize that you can't afford not to. And when young Owen and I drove xc a couple years ago, Super WalMart was a reliable source of "gasp!" organic food in places like TX and LA.
You gotta do what you gotta do.
A coworker got himself a smoker (not BGE) recently, and we were talking about smoked brisket the other morning. I think that one of these will have to be my next big purchase.
Do they make the same variety of accessories to fit the costco or other versions as they do the BGE's? I skimmed through the thread and didn't see too many reviews from the guys who said they bought one of the other brands. Any feedback?
Nope. There are two within 10 minutes and my psyche can't afford to shop there.Quote:
Originally Posted by telemike
i've seen those cheaper versions at various crappy tire, home hardwear, costco stores in BC & AB stores lately gary. Pick one up when you're in cowtown next?
I think that since so many of the BGE competitors have similar geometry it's not all that difficult to find accessories to fit them. It's kind of funny, every time we go to the local Costco my wife notes the price of the Vision cooker there and then compares it to the egg. I spent a lot more on the egg. I'm not convinced that it's twice as good as the Vision or any of the other knock-offs but it is pretty damned good.
I put a pork shoulder on last night at 9:45. Got the Party Q set for 235* and went to bed. This morning the egg is chugging away happily at 235* with no intervention on my part. Party Q + BGE = low & slow perfection!
Never heard of the Party Q before. Just looked it up, and it seems pretty badass. I wonder if it'll work reasonably well on my Weber Kettle, since that's what I use for smoking bacon? I see some positive feedback in the comments, so it may be worth a go.
Thinking that's what I'll do james, what with my new dual personality (calgary/terrace) i need one in both locales.Quote:
Originally Posted by jamesp
At the cheapo price i think i can afford 2.
Thanks for the info you guys. gonna pull the trigger on the first knock off today. can't wait to post about my successes :party:
let me know how that goes Gary. I've been looking at some too.
I think this is the exact same one, and cheaper at lowe's. I've been eyeing it for a while, i especially like the reviews on the Lowe's website.Quote:
Originally Posted by El Chupacabra
http://www.lowes.com/pd_131712-49769...sales_dollar|1
Maybe slightly different, but not much
So, it's that time of year, and I may soon have a nice area for one.
My question at this point, to long time users, how do they hold up to living outside during three or four or more winters with just a cover on it? I'm definitely getting one of those tables, too.
BP, I have owned my BGE now for 9 yrs and it has lived out in the elements since day one living under its Egg cover and the thing still looks brand new... I use the shit out of it and just last weekend I did a tri-tip on it and made sandwiches with crumbled blue cheese and grilled red and yellow peppers... Since I have bought one 9 of my friends have bought one after seeing and eating something I have cooked...Quote:
Originally Posted by Benny Profane
The BGE is by far one of my best purchases and am getting ready to purchase a second one... You will not regret it... And if you are handy at all build your own table - there are several step by step plans out there...
Mine is outside year round without a cover though I do have a covered deck. I made bacon a couple weeks back. I kept my BGE at about 180 for 4+ hours without an issue.
Wow, you can make.......bacon?
Benny:Quote:
Originally Posted by Benny Profane
I've waited nearly 10 years to say this:
You are just boring.
Maybe, but, what's that have to do with bacon?
I'll second that. ~$150-200 of materials at HD and a couple weekday afternoons with power tools gets you a nice tableQuote:
Originally Posted by Undertow
Got one couple weekends ago and so far it's been awesome. Highlights include:
- Garam masala rubbed chicken on the 1st day, 1st try. I roast a lot of chickens in the oven in a Le Creuset type thing, and like to think I have that game dialed, but this took it to another level
- Grilled salmon with alder wood chips - $$$$$$$
- Smoked trout - brined overnight, smoked at ~175 for 2.5 hrs (held fine), similar level of radness as depicted in $ signs
- Conventional grill stuff like burgers, but they were fancy ground lamb burgers with pretentious bacon chunks inside. Again, $$$$$$$
Things I need to fiddle with and try again:
- Pork roast -- I was hammered and didn't hook up the meat thermometer out of laziness and mistimed it
- Chicken wings -- Internet recipe of dry rub, ~300-325 indirect heat, for 1-1.5 hrs, then blasted on direct heat for ~2-5 min per side. Biggest green egg failure so far, came out all dry and charred, even though things looked nice before the blasting. I assume the charring was due to too much direct heat blasting, but the overall dryness was due to the main protocol. Anyone have a good wings recipe? Shorter time? Lower temp?
Ribs tomorrow, all slow n low, we shall see...
A few tips for wings:
Your indirect heat temp is WAY too high. Chicken only needs to get to 165* to be cooked. Throttle your egg way down to smoke them for the first while. 300* is a cooking temperature, not low and slow. The idea is to slowly bring the meat up to temp, and give plenty of time for all the small pieces of fat, tendon, and cartilage to break down and add flavor. I smoke mine at 175* for 2 hrs before finishing somewhere around that 350-400* range.
Do the eggs offer a place for a water pan below your food? I like to put either apple juice or water in the water pan of my electric smoker. Along with the lower temp, this will help keep things moist.
If you have a deep fryer, you may consider finishing them in there rather than with high direct heat.
Brother-in-law bought a 13 lbs of pork belly and some pink salt. We found some recipes cut the belly into smaller chunks and cured it with some different spices. after 7 days curing I smoked it in the BGE with cherry and hickory. It was actually pretty damn good. We'll probably give it another try to see if we can improve on the recipe.Quote:
Originally Posted by Benny Profane
I love the BGE. I can smoke bacon at 180 and grill a steak at 800+. I'll be doing a brisket soon and will use Butchers Prime Brisket Injection. That stuff is "Gold Jerry Gold!"
You could put a water pan on the diffuser plate, but it isn't necessary as the BGE holds moister well. I smoke my chicken wings for 2 hours at 275 and then deep fry for two minutes. By far my favorite way to make wings.Quote:
Originally Posted by farmer
Wings are fine but I prefer to do bone in skin on thighs on the egg. I usually brine them in apple juice salt and brown sugar for a couple of hours. Then I give them a quick rinse, pat them dry, hit them with some fresh pepper, and roll them up into a cylinder with the skin on the outside. After that I smoke them over apple wood at 235* for about 2 hours. They come out exceptionally moist and full of flavor despite the lack of a real dry rub. The fat renders off making the meat very easy to get of the bone. The only problem with this technique (and it doesn't bother me any) is that the chicken skin doesn't get crispy so I discard it.
Sent from my Nexus 7 using TGR Forums
Other than trout, what other kinds of fish are you guys smoking on the BGE? I don't like salmon so that's not an option.
halibut
black cod
back when I lived in AK and could get it fresh
Other than lakers I've pulled from the ice, the only other fish I've smoked is Bluefish. For both variety's I usually just gut the fish and cut off the heads then brine them for anywhere from 24 to 48 hours.
I usually smoke them whole for 4 hours @ 225.The smoked filets freeze really well once they've been vaccum sealed.
I keep meaning to smoke toro but it's just so damn good on its own with some wasabi and ginger and never lasts very long.
Maybe next year. The first thing I have to do after moving in in July is build a stone patio for a base - it's all grass now. That may take me until September. I'll get there, though.
Bacon. I gotta make my own bacon.
Has anyone replaced the thermometer in their Egg? If so, what did you use?
Cod. Steelhead. Arctic Char. Mackerel if you like something strong tasting.Quote:
Originally Posted by smmokan
Whitefish make killer smoked fish.Quote:
Originally Posted by smmokan