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I used to post pictures of the table I built, but I won't anymore. My table looks like my 14-mo old niece built it compared to the one you have. :)Quote:
Originally Posted by Cruiser
Absolutely beautiful.
I can't wait for the weather to improve so I can grill more during the week. It's an experience in itself, and not much beats hanging out with a beer while cooking some meat.
cool!Quote:
Originally Posted by Cruiser
I'll give that or a variation a try. I go sauceless with ribs so maybe just 30min of finishing will do?!?
Daddy recently acquired a new power tool:
http://i131.photobucket.com/albums/p...psf231cd71.jpg
Been itching to put it through its paces. So I grabbed this little 8.5lb beauty and rubbed it down all sensitive like with the special Jimmy Leg dry rub. Gonna throw it on the egg right before bed tonight so that we can feast on succulent slow smoked swine tomorrow evening.
http://i131.photobucket.com/albums/p...ps0f028cf6.jpg
Dang. I realized that I never posted the money shot. Like watching porn on Cinemax. :(
The pit controller is fantastic for long cooks like pork shoulder. I got the egg up to temp, added the apple wood, and then set the controller up for 230*. I adjusted the daisy wheel so that about third of the ovals open and then walked away. I did not touch the egg or controller again for, I shit you not, 21 hours. According to my Maverick 732 my temp never varied more than 10* during that time. Yup...
http://i131.photobucket.com/albums/p...ps96c53ce4.jpg
NICE!!! I gotta get one of those - though with 3 little ones it is nice to be able to say, "gotta head out and man the grill" every once in awhile... would be perfect for overnight though, sucks to have to get up and add coal at 3am.
Bump for the BGE folks.
Question for the steak lovers out there.... I want to start grilling steak on my BGE, but I'll be honest- I've only done it a few times and with marginal success.
How long on each side?
What temp?
Top open or closed?
Good rubs, marinades, seasoning methods?
I had a killer ribeye last weekend at a local restaurant and it made me determined to cook more steak this summer.
To get a good medium with a sear, get your fire as hot as possible (650+), sear on each side 2 minutes each, then close all vents and bake for about 5 or 6 minutes.
This^^^.Quote:
Originally Posted by MJB
Buy a 2 or 3 bone rib roast. Cut 2 or 3 steaks about 1.5 inches thick with the bone. Use MBJ's times and temps. For the rib roast to turn medium at that thickness, I'd even bake 8 mins. Let sit for 10 minutes on a slightly warmed plate before eating. Personally I use MJB's temps with a bit shorter bake time as I prefer rare to medium rare. The ribroast stake with the bone on will kill a solo rib eye in terms of flavour and texture.
can you get these things to cold smoke? eg: smoking bacon? Every time I look at this thread I get hungry, then I think poor thoughts as I contemplate spending $800 on a bbq...
I would agree with this, but make sure you know the thickness of the cut and bone in or bone out... I have been doing steaks for years on the BGE as well as beef tenderloin and have it dialed... My number one pick of meat is a ribeye and I get it cut to 2"... I get the Egg to 600 degrees and sear each side for a 1 1/2 to 3 min... I close the daisy wheel and the bottom vent and than go usually a hair under 5 min and in most cases get a killer med rare... Before throwing in the Egg I cover in EVOO and use Dizzy Pig Dust Raising the Steaks and will not use anything else.. Big Green Egg sponsors Dizzy Pig and have loved all of their rubs... My numbers are general numbers as all cuts of meats are diff... I will not cook past med/rare and best advice is to the touch the meat should be semi firm to the touch (not mushy) but give (ie - should feel like the fleshy part of your palm under your thumb)..Quote:
Originally Posted by MJB
Costco sells a really good version of the egg made by Vision that includes a stand and accessories and sells for under 600$. Good deal.Quote:
Originally Posted by jamesp
The Char Grill version from Lowes is $399. Hasn't let me down yet. Holds temp for 6+ hours when needed. It also has the removable 6 inch diameter section that you can use to add charcoal without taking the meat off. That feature makes my BGE friends really upset. It has some cheap parts, like the handle and the screws, but a little touch up paint will fix that. It has been sitting out since Father's day 2012 in the FL humidity, and only has a couple rusty screw heads, and paint flaking off the cheap wood handle. For 1/3 the cost of the BGE, I'll take that. It also came with a pretty nice stand that, when it rots, I will replace with a nice hand built table.Quote:
Originally Posted by CantDog
The ribeye question was answered properly by Undertow and iscariot. The only thing I'll add is Bad Byron's Butt Rub. Sprinkle a little on each side and lightly rub it in. Tastes like buttah.
http://images.firecraft.com/BAD-BYRO...T-26OZ-POP.jpg
Took some fresh grated ginger and mixed it with orange and lemon zest as well as a bit of salt. Then I rubbed that underneath the skin on the breasts and thighs. I put a bag of ice on the breasts to cool them down while the legs and thighs warmed up on the counter for about 30 minutes. Then I smoked it over applewood at ~350* for about an hour and a half until the breast hit 160*.
Dy-no-mite!
http://i131.photobucket.com/albums/p...ps54f25862.jpg
And then you served it on a tree that you cut down with your bare hands? Are you Bill Bratzky?
http://images.lowes.com/product/conv...92067193lg.jpg
$299 at Lowes? Gets awesome reviews there at least.
The Costco vision one looks good. One of these days, in the meantime I'll make do with the gas grill....
I'm doing a roasted chicken on the Egg tonight. Cruiser, do you tie the chicken? I used to when doing it in the oven, but now I've been reading its not all that necessary.
Pic above is a butterflied bird, and the only way to roll IMO.Quote:
Originally Posted by CantDog
plus it looks like a demure fat chick, so there's that as a bonus...Quote:
Originally Posted by Dantheman
Yeah, skip the string and just spatchcock it. The whole thing cooks much more evenly that way and it's a good excuse to fondle the cleaver. It helps to cool the breast meat down while the legs and thighs warm on the counter so I just toss a bag of ice on the breasts for about half and hour or 45min while the egg is coming up to temp. Cook over direct heat on a raised grid at ~350 until the breast meat registers 160*. No flipping necessary. Just shut the lid and wait for the thermometer to tell you that the breasts have hit the magic number.
Holy god. I did chicken on the egg Friday night with hickory and apple, 350-375 for an hour and 15 min. Amazing. Best chicken I've done.
I dried off the skin and let it sit uncovered in the fridge for a day then brought it up to room temp before putting it on. Used dizzy pig all purpose seasoning. Crispy skin, moist meat, and now left overs for a batch of chicken salad.
Costco has the kamado smoker by Vision again. Thinking about getting one...
saw this at serious eats and thought of the bge thread...
Chicken and some top round marinating in Stubbs.
http://img.tapatalk.com/d/13/03/30/maryra5u.jpg
Payoff with apple wood, chicken was golden brown, steak a little overdone but still juicy.
http://img.tapatalk.com/d/13/03/30/9yrytequ.jpg
Sweet Jesus! I rubbed an 8# shoulder with Chinese 5 spice and them smoked it over applewood for 19 hours. Served it with pineapple brown rice, tangerine infused green beans, and a vinaigrette made with tangerine juice, red wine vinegar, chili garlic sauce, and Dijon mustard. It may be sacrilege to suggest that BBQ sauce can be bested by Asian zing but dammit if this stuff wasn't fantastic!
And for anyone who is considering getting a controller for their egg, I got the egg to temp then set the controller for 235* and didn't touch either of them again for 19 hours until the swine hit 195*. That's fan-fucking-tastic!