Can I get some Big Green Egg stoke please?

[~mikey b]

That's cool. Maybe you should get an Egg?

[glademaster]

I'm picking up a Weber Smokey Mountain or a cheaper kamodo style grill this week, BGE's are too rich for my pay grade. Just thought I would put the word out, as it's more than I could use in a smoker personally, so it's either going to get sold next summer or used as 15/16 kindling for the wood stove.

Smoked Thanksgiving turkey, anyone?

[Pegleg]

I'm picking up a Weber Smokey Mountain or a cheaper kamodo style grill this week, BGE's are too rich for my pay grade.

Mentioned this above, but if you want the BGE but can't afford it you should check out the Akorn Kamado smoker at Home Depot or Lowe's. I got one and from what I can tell so far, it's 90% of the greatness of a BGE for about $300. Haven't found anything to gripe about with mine yet.

[TNKen]

[Benny Profane]

What's that? Looks........interesting.

[TNKen]

Brown trout. Turned out great!!!

[irul&ublo]

What's that? Looks........interesting.

It's called fish


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[Cruiser]

The egg turned out another fantastic turkey last night. Wish I could buy whole fresh turkeys year-round.

[Benny Profane]

How large was that turkey? How long and at what temp?

[Cruiser]

About 15#. It took right around 4 hours at ~325*. Used a little bit of apple and cherry for smoke, but just a little so that it didn't get too smoky.

[KQ]

How large was that turkey? How long and at what temp?

FYI Benny if you're trying to gauge different bar-b-que methods. I use a Webber, can't tell you the temp but a 13lb bird with indirect heat (I use those half-moon trays to hold the briquettes) took 3 hours. As per the recipe approx. 6 briquettes were added every 30 mins. Also used hickory chips.

[rspacher]

Had a party last weekend...
I know lots of meat, but whenever i smoke something on the egg...there is usually nothing left....
This time 2 chickens, 2 briskets and a pork butt...
Apple wood and jack Daniels whiskey barrel wood for the smoke...
4 hours at 225-250...then wrap in foil and 4 more hours at 225-250....end result is very tasty...

[Scrubadub]

Anyone ever cook a prime rib on their egg? Looks like the FIL is bringing one up and wants me to cook it up BGE style....sear first then put in egg or crank the heat to 500, put in and lower the temps? Any good rub recipes?

[utagonian]

You don't need to sear it, but if you want to just go at high heat for 5-10 min per side and then turn it down to 200-250, low and slow. Take it out when meat is 140 degrees. If the meat is 120 or so and the outside doesn't look as crispy as you like you can crank it up again for the end.

Recipe? If the meat is good, salt and pepper will do it. If you want to add some kick make a rub with cayenne pepper, white pepper, black pepper, garlic powder, onion powder, paprika, dried thyme, dried basil, & oregano.

Dry out the meat in the fridge for a day or two prior and then get it close to room temperature before cooking (set it on the counter away from the dog's reach for a few hours).

[Benny Profane]

You don't need to sear it, but if you want to just go at high heat for 5-10 min per side and then turn it down to 200-250, low and slow. Take it out when meat is 140 degrees. If the meat is 120 or so and the outside doesn't look as crispy as you like you can crank it up again for the end.

Recipe? If the meat is good, salt and pepper will do it. If you want to add some kick make a rub with cayenne pepper, white pepper, black pepper, garlic powder, onion powder, paprika, dried thyme, dried basil, & oregano.

Dry out the meat in the fridge for a day or two prior and then get it close to room temperature before cooking (set it on the counter away from the dog's reach for a few hours).

America's Test Kitchen turned me on to a great trick of putting the meat into the freezer for maybe an hour (of course, don't let it freeze) which dries it out and makes for an awesome sear.

[Cruiser]

Never done prime rib on the egg but I would certainly advise against getting the egg to 500* and then attempting to lower the temp after the food goes in. You'll have a tough time getting the temp down quickly enough and if you do get it down then you'll risk getting some of that acrid smoke from basically putting the fire out. Instead I'd encourage you to hit it with S&P straight from the fridge then toss it in the egg with a little bit of mesquite or hickory at ~275* until it comes up to 120*ish internal temp. Then pull it out of the egg and sear the outside in a cast iron pan over some other heat source until you have an attractive crust. That way you get some nice smoke flavor and you still get the seared exterior that you want (plus if you're feeling frisky you can make a pan sauce with some shallots, shrooms, cream, and brandy). Keep the thermometer in while you're searing so that you know when you've hit the magic 140* or 145* internal temp.

[Pegleg]

Never done prime rib on the egg but I would certainly advise against getting the egg to 500* and then attempting to lower the temp after the food goes in. You'll have a tough time getting the temp down quickly enough and if you do get it down then you'll risk getting some of that acrid smoke from basically putting the fire out. Instead I'd encourage you to hit it with S&P straight from the fridge then toss it in the egg with a little bit of mesquite or hickory at ~275* until it comes up to 120*ish internal temp. Then pull it out of the egg and sear the outside in a cast iron pan over some other heat source until you have an attractive crust. That way you get some nice smoke flavor and you still get the seared exterior that you want (plus if you're feeling frisky you can make a pan sauce with some shallots, shrooms, cream, and brandy). Keep the thermometer in while you're searing so that you know when you've hit the magic 140* or 145* internal temp.

Cruiser knows of what he speaks. Bringing the temp down on an Egg is way harder than bringing it up, and you run the risk of putting the fire out. On my old offset smoker I would usually bring the temp up higher than I wanted and then slowly lower it to the desired temp by closing down the vents; on the Egg (or my facsimile Egg) it's much easier to do the opposite. I put the fire out on two separate occasions while trying to bring down the temp before I realized this.

Did two fantastic turkeys this Thanksgiving, following basically the same approach that Cruiser did. I injected mine with a mix of IPA, butter, Louisiana crab boil, garlic and cajun seasoning, then rubbed it with more cajun seasoning (Tony Chachere's brand). Came out amazing. Paired it with a cajun-style stuffing - half cornbread and half regular bread, andouille sausage, trinity, pecans, and homemade turkey stock, cooked in the slow cooker. I'd do it again in a heartbeat.

[Cruiser]

Did two fantastic turkeys this Thanksgiving, following basically the same approach that Cruiser did. I injected mine with a mix of IPA, butter, Louisiana crab boil, garlic and cajun seasoning, then rubbed it with more cajun seasoning (Tony Chachere's brand). Came out amazing. Paired it with a cajun-style stuffing - half cornbread and half regular bread, andouille sausage, trinity, pecans, and homemade turkey stock, cooked in the slow cooker. I'd do it again in a heartbeat.

For a good ole boy who grew up banging around the s louisiana bayous that meal sounds fan-fkna-tastic! Well played sir.

Kinda sad that you can't really get whole fresh turkeys most of the year, huh?

[irul&ublo]

My weber set up:

[Cruiser]

Moar ribs!

[BigKuba]

Bump for summer weather

About to pull off a 9 lb pork butt I started last night -- 14 hrs at 250* with some mixed fruit wood chunks, and currently at ~192-199* internal temp. Party-Q is doing its job




Now just need to think of and make some sides...

[Cruiser]

How'd that swine treat you kuba? Sure looks nice from where I'm sitting.

[BigKuba]

So good. Also made some smoky black beans, which were quite bubonic.

I'm sold on the overnight smoke -- no need to get up at the crack of dawn, and dinner is at a decent hour

[irul&ublo]

So good. Also made some smoky black beans, which were quite bubonic.

I'm sold on the overnight smoke -- no need to get up at the crack of dawn, and dinner is at a decent hour

Cool set up with the Party Q. Beats my Kettle


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[jamesp]

Mentioned this above, but if you want the BGE but can't afford it you should check out the Akorn Kamado smoker at Home Depot or Lowe's. I got one and from what I can tell so far, it's 90% of the greatness of a BGE for about $300. Haven't found anything to gripe about with mine yet.

so these insulated steel versions still do the low & slow cooking ok? Well enough to leave it on overnight with the party-q thing to keep the temp right?