Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Big Green Egg
- Thread starter Gutwrench
- Start date
- Sort by reaction score
Oh yeah many times. Especially lately because it's been raining a lot. Tomorrow's forecast is for sun. I'm saving the ribs for then because I like to pipe music outdoors and sit near the grill enjoying libation after libation. Six hours of bliss. Yikes, I forgot to take them out of the freezer! Gotta go.
Been there. I usually head out and buy raw meat and do a quick preparation and let it sit out and covered. Osmosis does the trick. We had some wonderful NYSS grilled medium rare, though a bit on the rarer side. Delicious. Held them to get a nice sear on the fat before placing the meat grill side. It's difficult to get some fat char while not burning the meat's exterior.
Ceramic grills are heavy that's for sure.
What are you planning to cook this weekend? I still haven't figured that out yet. The forecast is calling for sun and low 90's. Time to break out the gin and tonic...and plan to make a pitcher of fresh lemonade...maybe even try to make some hard lemonade. The only drawback is I'm on-call this week. Sigh.
What are you planning to cook this weekend? I still haven't figured that out yet. The forecast is calling for sun and low 90's. Time to break out the gin and tonic...and plan to make a pitcher of fresh lemonade...maybe even try to make some hard lemonade. The only drawback is I'm on-call this week. Sigh.
Soup or stew?
Weber makes a large 37" grill, IIRC, that can be adjusted for smoking. Especially if you do the snake method to get even heat. Though I don't like the idea of breaking lump into pieces. It's a long process.
Ranch Kettle. That's the name. I'm going to have to check out the BGE because that's the Kamado type grill I hear about a lot. How fragile is the ceramic? I like cold weather cooking because it's easier to not accidentally over cook because of the colder ambient temperature. I do like how safe they are and that you can leave one running for up to 20 hours without adding more fuel. I could use the 5K on an XXL and go with a high BTU, long lasting gas grill and then use my charcoal stuff for when I need it.
Ceramic grills can be used in all seasons even the dead of winter. I think the longest cook without adding more fuel was about 20 hours. That was in the winter, I believe.
I cook almost every weekend year round. I've cooked from -20 F to the mid 90's F and it maintains temp effortlessly. Here's a blue cold morning this past January, -9 F.
[doublepost=1465610081][/doublepost]
Wow, $5k? Do you cook for an income too? The XXL is huge. Even the L I have is too big to move to different sites.
I cook almost every weekend year round. I've cooked from -20 F to the mid 90's F and it maintains temp effortlessly. Here's a blue cold morning this past January, -9 F.
[doublepost=1465610081][/doublepost]
Wow, $5k? Do you cook for an income too? The XXL is huge. Even the L I have is too big to move to different sites.
Last edited:
LOL, no. I prefer to get the bigger/best model so I don't have buyers remorse down the line. Without saying much, the $5K tag is a drop in the ocean for me, but I look at the bigger picture. If I spend that money, I want to be able to use it a lot and get my money's worth before the inner rings crack from the heat. I forget how much I spent on my current gas grill. I even modified it to keep heat in as much as it could.
For me, the idea of cooking so much at the same time, thus saving a lot of time, is incredible. Interesting how you use it in the snow. I was under the impression these grills crack easily when rapidly cooled down due to external temperatures. I'm currently going with the idea of a built in unit in the yard that will feature a powerful drop in gas grill. I've seen people use a Kamado grill set up on them too. I may end up going with secondary smaller gas drop in. Maybe get a Santa Maria style grill with stone enclosure further from the house down the line. Ideally, I'd like to get rid of my stand alone units as my kids get older and get into the exploration of the world around them phase. The idea of looking away for a mere minute and then hearing a scream of pain due to a burnt hand on a standalone unit makes me feel a bit ill.
The Ranch Kettle is big enough to place a child in it, according to a picture I found online. A bit strange, but just to show one could put a small hog in it. Again, a very weird example.
Edit: I was wondering about something. Do you ever sear your meat post smoking? If so, do you do it on hot coals/gas or use a food grade butane torch with a flame defeater?
Last edited:
By ring do you mean the seal or gasket? I change both the upper and lower seal once a year. I need to due to frequent use. It takes about 1/2 hour tops and costs is like $20.
I've never heard any issue about them cracking from winter use. BGE manual encourages use in all seasons and temps. I recall being cautioned that spraying water on it while hot could cause it to crack. Otherwise proper use I feel it's pretty indestructible.
I'm envious over having the income to build what you want in your yard. Since I only cook for myself or to give away the large is perfect for me. A friend who has a lot of money but frugal bought the medium and he's often disappointed because he can't put as many items on it.
I'd like to see your yard once you get it set up the way you want. I don't mean to sound cultish on the Egg but I think they are attractive as well. I love the Santa Maria! Nice , nice grills! I can't justify the cost or footprint on my patio but yeah...I'd love to have one. If I did I'd have neighborhood grill parties every month.
Speaking of parties, I imagine you host great socials. Maybe MR ought to move the mixer to your place! Or you could invite members from this thread!
Edit: I forgot your last question. I can't remember ever searing anything after smoking. I've reverse seared things but not after a low temp smoke. At least from poor memory. I have used a torch for effect on some things. I don't find the need for what I cook. Maybe I need to learn more about it. I have seen other backyard cooks' meat torched and didn't like the appearance. I don't think they knew what they were doing so it looked kinda obvious to me.
I've never heard any issue about them cracking from winter use. BGE manual encourages use in all seasons and temps. I recall being cautioned that spraying water on it while hot could cause it to crack. Otherwise proper use I feel it's pretty indestructible.
I'm envious over having the income to build what you want in your yard. Since I only cook for myself or to give away the large is perfect for me. A friend who has a lot of money but frugal bought the medium and he's often disappointed because he can't put as many items on it.
I'd like to see your yard once you get it set up the way you want. I don't mean to sound cultish on the Egg but I think they are attractive as well. I love the Santa Maria! Nice , nice grills! I can't justify the cost or footprint on my patio but yeah...I'd love to have one. If I did I'd have neighborhood grill parties every month.
Speaking of parties, I imagine you host great socials. Maybe MR ought to move the mixer to your place! Or you could invite members from this thread!
Edit: I forgot your last question. I can't remember ever searing anything after smoking. I've reverse seared things but not after a low temp smoke. At least from poor memory. I have used a torch for effect on some things. I don't find the need for what I cook. Maybe I need to learn more about it. I have seen other backyard cooks' meat torched and didn't like the appearance. I don't think they knew what they were doing so it looked kinda obvious to me.
Last edited:
No. The ceramic rings. I watched a few videos of how people clean theirs out and there's these two rings a the very bottom. The guy in the video said he saw a few hairline cracks in it. I'm quite lazy when it comes to cleaning stuff like that out. In the early days, I ruined a few shop vacs that way. My neighbor's then gardener, in broken English, recommended I throw in sand and spray water. He'd heard me saying beautiful words out loud in the middle of the day. Sand when wet clumps to the ash and after a while clumps up. I go in with tools and scoop it out into a trash bag.
Do you envy working up to 70 hours a week, including from home?
Don't be too envious. It took me roughly 6 years to decide on a lump coal bbq. Spending 5K is a lot of money, even if you have a lot of money. I bought my current gas grill on sale for I think 550. And barely used it the 2 years and felt awful over wasting all that money. It wasn't until I modified it that I started using it more. Up until then, the last time I owned a gas grill was a tiny one in the late 90's and it sucked big time. Everything would taste like propane. I believe this was a common trait in gas grills at the time.Oh it's going to be small. Maybe something to hold 3-4 medium sized tri-tips or large cuts of flap meat. I have a feeling I won't get approved by the city to build one, because of the fire danger. I don't think anyone's got one in their yard in the area let alone most of SoCal.
I'm not too familiar with reverse searing, but tend to do it on grass fed cuts of beef. It renders the inner fat better. It does taste very much like the beef I ate from cows when I was younger (not in the US), but I still can't get over the odd taste now as I've grown accustomed to the grain fed meat. I'm going to try a French style bleu flank steak this summer. I usually go with medium-rare to medium. I've had raw beef before, but it's an odd texture thing for me.
Lemon or lime, vodka or tequila, and a citrus flavored La Croix, plenty of ice. Sip that.
As far as hosting goes, I've got a good idea of how much people will consume so there's little waste in the end. I made a Carolina sauce last summer and that was a hit. Less on the sweet and more on the hotter side. It also cuts through a pork butt's strong fatty flavor. Chicken is a hit with women. I don't mean to be sexist, but women prefer BBQ'd chicken over say beef or pork or sausages.
As far as sausages go, for events like family get together, I stray on the safe by getting them made on the day of the event or if it's not enough, pickup several packages of Aidell's.
Good morning!
Ring and Firebox
Oh I understand now. Maybe I had too many lemonades yesterday. I've read a few people say they've found hairline cracks in the ceramic ring or ceramic firebox but it didn't interfere with performance. After a long cook I remove the ash right before the next cook. Otherwise in short ones I relight the unused lump until it's gone then clean it.
I remove both the ring and firebox (30 seconds of work) and hand scoop the ash (30 seconds), then rub a gloved hand over the ring and box knocking off any ash dust and to make certain the air holes are clear then replace (45 seconds). Sometimes I might run a brush over the ring, but not often. Beyond that the ring or box doesn't need more cleaning.
If they should ever actually break, which most likely will be from me being careless because I'm not too gentle with them, they only cost about $120 and $130 respectively to replace.
In my use I need to clean the inside of the egg a couple times a year due to some build up. All I do is run the temp up around 600-700 F for 30 minutes or so then shut it down. After it cools the build up will have bubbled up and peels right off with gloves. The ring and firebox are brighter in color and clean.
Work
I retired from one career and on my second career now. My average week is 50-55 hours. Several times a year we have major deployments where we work 60-70 hours a week, not including our on call schedule. Being an exempt employee I'm paid to deliver on tight schedules so my hours are [somewhat, emphasis on somewhat] irrelevant to the company. They'll always try to squeeze more out of us.
Reverse Searing
Sorry, what I meant was I'll cook some meat like thick steaks until they approach their target temp, set aside as the heat cranks up then sear 'em.
Drinks
Favored rum from St Croix? I have Cruzan from St Croix in citrus, coconut, and mango on hand. The lemonade with citrus Belvedere was outstanding. I'll do that again! Maybe I'll try even substituting a few limes for a lemon-limeade.
Santa Maria Style Grills
I've seen these styles for sale as stand alone units. I would like a fab shop to make one, but with a wheel at both ends...not a crank at one end. I'm not in the market to have one built into the patio. I like the look and iron feel of them. I think they'd work real well along side a ceramic or standard smoker.
Ring and Firebox
Oh I understand now. Maybe I had too many lemonades yesterday. I've read a few people say they've found hairline cracks in the ceramic ring or ceramic firebox but it didn't interfere with performance. After a long cook I remove the ash right before the next cook. Otherwise in short ones I relight the unused lump until it's gone then clean it.
I remove both the ring and firebox (30 seconds of work) and hand scoop the ash (30 seconds), then rub a gloved hand over the ring and box knocking off any ash dust and to make certain the air holes are clear then replace (45 seconds). Sometimes I might run a brush over the ring, but not often. Beyond that the ring or box doesn't need more cleaning.
If they should ever actually break, which most likely will be from me being careless because I'm not too gentle with them, they only cost about $120 and $130 respectively to replace.
In my use I need to clean the inside of the egg a couple times a year due to some build up. All I do is run the temp up around 600-700 F for 30 minutes or so then shut it down. After it cools the build up will have bubbled up and peels right off with gloves. The ring and firebox are brighter in color and clean.
Work
I retired from one career and on my second career now. My average week is 50-55 hours. Several times a year we have major deployments where we work 60-70 hours a week, not including our on call schedule. Being an exempt employee I'm paid to deliver on tight schedules so my hours are [somewhat, emphasis on somewhat] irrelevant to the company. They'll always try to squeeze more out of us.
Reverse Searing
Sorry, what I meant was I'll cook some meat like thick steaks until they approach their target temp, set aside as the heat cranks up then sear 'em.
Drinks
Favored rum from St Croix? I have Cruzan from St Croix in citrus, coconut, and mango on hand. The lemonade with citrus Belvedere was outstanding. I'll do that again! Maybe I'll try even substituting a few limes for a lemon-limeade.
Santa Maria Style Grills
I've seen these styles for sale as stand alone units. I would like a fab shop to make one, but with a wheel at both ends...not a crank at one end. I'm not in the market to have one built into the patio. I like the look and iron feel of them. I think they'd work real well along side a ceramic or standard smoker.
Last edited:
Not too bad. Is it the same price per size of egg?
Stupid question time: If you heat it up to temperature for a long time, would it crack? And would the black smoke stains burn off too from the inside or can I forget about the nice cream interior after a few uses?
It's a bit different when you're the employer. Personally, it isn't really daunting unless you're always strapped for time. I enjoy working. I've been taking Fridays off for over a decade and work from home. I find myself incredibly bored when I don't work for more than a few days. When home sick, I'll start house projects in between nap sessions while chucking Tylenol here and there for a fever or headache. I try to plan for everything, even small issues that will crop up later on. I took 3 months to pick out a gravel shade and size several years ago for portions of the yard.
Cover closed, vents mainly closed and allowing it to reach an internal temperature of 115 and then opening the vents to get a nice sear and stop the process at around 125 internal?
You misread. I said La Croix. It's a canned sparkling water.
No, you're right that is for the L. The XXL will be much more. At a glance I'm thinking those would be in the $210 and $250 range.
I don't think there's any risk of cracking except with misuse. I've had it at 600-700 F range for thirty minutes or more to clean it. On two occasions I've had it climb pass the 700 F mark wrapping around and finally stop at 300 F. I don't know what that temp was but I don't see that temp as useful. That only proves it gets hot, I know, but I have no concern holding it 600-700 F to clean or cook pizzas.
With use the fire ring's creamy color will start to be covered with smoke and grease. A brush will restore much of the color but not 100%.
Yep pretty much! Like any smoker, with experience, you learn where the vent and damper needs to be to hold a temp. I have ribeyes cut at two inches.
Grill indirect at 275 F until 115-120 F internal.
Remove and cover in foil.
Open damper and remove top vent.
Open lid.
In a few minutes the pit should have a roaring fire.
Closing the lid will extinguish the flames and the temp will quickly jump to about 500-700 F possibly higher.
Return the steak on direct heat with the lid closed (it prevents flare ups)
At one minute rotate 90 degrees.
One minute, flip.
One minute rotate 90 degrees.
One minute remove, season, plate, eat.
I aim for 130-135 F internal.
(I personally think grill marks are merely aesthetic and unnecessary so rotating 90 degrees is optional. I don't care marks but do want to build char.)
Ah, you did. Sorry.
Seems more time consuming than my smoker that uses an internal and external flue. Grilling ribeye can be a nightmare with the flare ups. The intramuscular fat renders faster than other cuts and you need to be on constant alert. Have you ever been able to smoke something in the 150 range? I saw a question about it on an online board from 2004 a week ago and I've been thinking about it since. I'd imagine it wouldn't be wise with poultry, but a pork butt would be fantastic. Anyway, made a stew this weekend and decided to grill all the veggies before chopping them up. What a difference!
I've never had a traditional smoker (I'm not sure what traditional smoker is) so I can't say which is more time consuming. Smoking by definition is a long process isn't it?
My neighbor's Traeger uses pellets and only has three temp setting (low, medium, high). That wasn't for me. Plus I didn't want to have to closely monitor a traditional smoker all afternoon or night stoking and adjusting. Those aren't bad or inferior aspect of course, they just weren't what I was looking for.
I decided on a ceramic grill because of the versatility to smoke, grill, or bake in one single unit. It's pretty much hands off leaving me more time to enjoy libations or even run an errand if I wish.
The lowest temp I smoke is about 205 F - 220 F. I'm not sure how low I can sustain my Egg. I'm pretty sure I can maintain ~180 F but don't cook that low. I'm far from an expert but temps lower than about 160 F is in the cold smoking range which I won't do. I prefer to prepare meats by heat and smoke, and not rely on smoke and cures. I'll end up making someone sick.
My neighbor's Traeger uses pellets and only has three temp setting (low, medium, high). That wasn't for me. Plus I didn't want to have to closely monitor a traditional smoker all afternoon or night stoking and adjusting. Those aren't bad or inferior aspect of course, they just weren't what I was looking for.
I decided on a ceramic grill because of the versatility to smoke, grill, or bake in one single unit. It's pretty much hands off leaving me more time to enjoy libations or even run an errand if I wish.
The lowest temp I smoke is about 205 F - 220 F. I'm not sure how low I can sustain my Egg. I'm pretty sure I can maintain ~180 F but don't cook that low. I'm far from an expert but temps lower than about 160 F is in the cold smoking range which I won't do. I prefer to prepare meats by heat and smoke, and not rely on smoke and cures. I'll end up making someone sick.
Offset box smoker.
Precisely why I wouldn't want to try it. As the meat's surface layers become drier, smoke won't stick as well if at all, so it would be better to get more heat in there to cook it thoroughly with some heat. But I imagine the cold smoking would introduce bacteria growth. I don't want to try it myself, but was curious if you do it. I'd like to try it with something that would require it, like pork belly. I don't know if you ever had it while living in the bay area, but the Russians have something called salo, IIRC, and it's cold smoked pork belly you eat sliced thinly or thickly. Whatever tickles your fancy. It's incredibly tasty and obviously unhealthy if you eat a lot.
Interesting. I've not heard of salo. There is a Russian market I buy deli meats and dried fish from a local Russian market. I will check on it. Thanks.
I'd like to try cold smoking cheese. I keep saying that but I will get around to it one day. I'm with you on the concern of bacteria growth. I've read it grows like crazy around 140-150 F. Bacon would probably be safe because I pan cook it before eating anyway. I've made plenty of bacon and pretty happy with how I'm doing it now. I doubt I'll change.
I'd like to try cold smoking cheese. I keep saying that but I will get around to it one day. I'm with you on the concern of bacteria growth. I've read it grows like crazy around 140-150 F. Bacon would probably be safe because I pan cook it before eating anyway. I've made plenty of bacon and pretty happy with how I'm doing it now. I doubt I'll change.
Butcher called me just now and said he got in a shipment of Choice+ tritip bordering Prime- for $4.69/lb for Father's day week. Organic chicken breast (boneless and skinless) for $2.10/lb. Prime NY Strip for $7.99/lb and Choice+ top sirloin for $5.99/lb.
Suffice to say, I'll be loading up once he's done trimming the meat that came in. I don't know much about top sirloin, but it might do well for a thin sliced steak salad for our Father's day gathering. I bought 4 racks of ribs last week, cleaned them and trimmed them, then sealed them up again. I may pick up a few racks this week as well.
[doublepost=1465943727][/doublepost]
Ask if you can try a slice first before you commit to it. Ask if they have rye or pumpernickel to serve it on, so it doesn't overwhelm you.
I'm too lazy to do my own pork belly for bacon purposes. But I do like Farmer John thick sliced. I've never been crazy about bacon, so I eat it maybe 3-4 times a year. The only real pork products I eat are ribs and sausages from my butcher or the place I mentioned months ago, I think. I did do pork chops on a cast iron pan a few weeks ago that were incredibly juicy, though.
Suffice to say, I'll be loading up once he's done trimming the meat that came in. I don't know much about top sirloin, but it might do well for a thin sliced steak salad for our Father's day gathering. I bought 4 racks of ribs last week, cleaned them and trimmed them, then sealed them up again. I may pick up a few racks this week as well.
[doublepost=1465943727][/doublepost]
Ask if you can try a slice first before you commit to it. Ask if they have rye or pumpernickel to serve it on, so it doesn't overwhelm you.
I'm too lazy to do my own pork belly for bacon purposes. But I do like Farmer John thick sliced. I've never been crazy about bacon, so I eat it maybe 3-4 times a year. The only real pork products I eat are ribs and sausages from my butcher or the place I mentioned months ago, I think. I did do pork chops on a cast iron pan a few weeks ago that were incredibly juicy, though.
Did a deep clean of my gas grill. My god, I didn't think I'd go through a gallon of vinegar and 12 scrubber sponges, including several feet of aluminum foil. Then turned on all internal burners for 15 minutes until it reached around 950* and then shut it off, lid closed and let it slowly cool down.
Why would you clean the inside of your grill? It took me years to build up a nice thick layer of burnt-on goodness.
That's like grinding the seasoning off your cast iron skillet; madness, I say.
That's like grinding the seasoning off your cast iron skillet; madness, I say.