Well I finally joined the club after using my Brother-in-Laws XL BGE at Thanksgiving last year. My new large BGE. Just did a test fire and low temp steak on it last night as everyone recommends keeping the temps down for the first few fires. I need to do some adjusting to the metal rings/lid, as I have some smoke leakage in the back near the hing (any tips would be appreciated). Can't wait to really get smoking on this thing!
Thanks!
Correct. It rocks, so everything above it (fire ring and the grate) also rock.
I am pretty sure mine is stable, too. I am always in there swirling around ash to get it to go to the bottom and I can't remember it every moving, much less rocking around.
After taking something of a long break from smoking, because, you know, spending 2-4 uninterrupted hours working a stout heat source in 101 degree weather while being dive bombed by mosquitoes and preying mantises isn't my idea of a good time (not judging those who do enjoy that sorta thing, though), I finally decided to fire the works up again.
The results: ASTOUNDING SUCCESS!
Pork chops aren't something I've heard much about from the smoking community, so I decided to give it a go to see how it'd turn out. I cooked them for about 2 1/2 hour at ~250 degree heat, stoked with actual hickory I stole from my dad's wood pile while he wasn't looking. What I got had to be one of the most tender, juiciest pork chops I've ever tasted.
To round things out, I decided to give my nascent culinary skills a go, and couple it with some Israeli vegetable couscous, topped with feta cheese, and roasted chickpeas.
Yeah, I know. That doesn't seem to be a side that'd complement a smoked pork chop too well. Seems a bit too overwrought and fancy considering the meat. Strangely enough, the two complimented each other quite well. East met West, and combined in perfect harmony.
It was delicious!
I tried it again, but this time with a thicker cut of chop. The side was an arugula, potato, and artichoke salad, covered in a vinegar, mayo, and chipotle powder dressing.
...yeah, I know. I normally hate mayo. I was making weird little hiccupping noises in the back of my throat the entire time I was making the dressing because of it. But the recipe called for it, and I couldn't taste it at all in the end result, so it was all good!
That really looks good.I tried it again, but this time with a thicker cut of chop. The side was an arugula, potato, and artichoke salad, covered in a vinegar, mayo, and chipotle powder dressing.
...yeah, I know. I normally hate mayo. I was making weird little hiccupping noises in the back of my throat the entire time I was making the dressing because of it. But the recipe called for it, and I couldn't taste it at all in the end result, so it was all good!
