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Big Green Egg
- Thread starter Gutwrench
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What little I've learned pretty much came from this video. I used this dough recipe which is in the first picture.
Anymore I just buy dough from my local Lunds and Byerly's. They make it fresh daily so I just pick it up a ball on my way home. I let it sit on the counter for a few minutes as I start the Egg. It works out nicely.
The first picture is plain shredded packaged mozzarella.
On the other two I used some vegetables and bought a couple decent grade mozzarella logs and cut thick slices. I was surprised how adding basil leaves improved the flavor.
I don't have any plans for the weekend yet. Maybe I'll do some ribs and trout.
[doublepost=1496490884][/doublepost]I really enjoy lamb: leg or rack. I sous vide racks first then fire them on a high grill.
I prefer smoking trout over salmon but both always turn out.
Here's a couple fresh morels stuffed with crab and Parmesan.
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I've had one for about 6 years. I was tired of replacing a Weber every few years because of rust. I am not part of the club who is on all the forums, talks about it all the time, etc, just someone who wants good food.
One tip I would make is to take the time to clean out the egg (get rid of the ash) inside and in the bottom. You really need airflow to make the temperature hold consistently. You also need airflow if you want to do the really high heat stuff like steaks.
When I first got the egg it was great -- really stable temps just by making small adjustments to the airflow. But then I started struggling. It was all because of airflow. Some people get away with just stirring the the old lump to get the ash to drop below. (if you go that route be a little vigorous with it)
For me, if I am doing high heat or a long 12-18 cook, I will pull the lump out into a container, clean out the ash and then refill with the larger chunks in the bottom to keep the air holes from becoming plugged up. It only takes a few minutes but it is worth it. I've done 18-hour cooks without reloading and the temp is spot on.
If I get lazy and don't clean it out then I will usually struggle to get the temp right. I know some people have even replaced the fire grate (holds the lump charcoal in place) with a grill-like grate that someone has started making -- that helps but can make you burn through more lump. I haven't seen the need.
Be careful on "burping" particularly for high heat stuff, it can really surprise you.
Lastly, not all lump is created equal (obviously you shouldn't be using charcoal briquettes). There is a site I use that does lump charcoal reviews -- name is a little weird but has good info. http://www.nakedwhiz.com/ceramic.htm
I know how the craving for temp control goes. I have gone back and forth on some sort of controller, but still running with Maverick remotes, if I used it a bit more I would be going down that path. The BGE really does let you master temperature control. Couple it with a thermopen and you're golden.
I did do the Large Woo (what is it with BGE and weird product names?) and after several years I needed a new cooking grate and new gasket.
But otherwise it has been a good investment. I am in Minnesota and grill every month but I would say I am not a fanatic about it, just want stuff that works. (Doesn't hurt that at the neighborhood get together every year people are waiting for my ribs -- which are straight out of the BGE pamphlet that came with the cooker.)
Have fun.
You're a Gopher?
I'm a Hawkeye living in enemy territory (Eagan).
[doublepost=1496536978][/doublepost]I looked at the Woo, nice.
Is the Maverick the wireless thermometer? I think that's the brand I have. It's great to monitor the pit temp from inside the house in the winter...or when mixing another drink in the summer. Lol
Can't say I'm a true Gopher (grew up in the Chicago area) but am in Shakopee (used to live in Eagan) and have been here for quite awhile.
Maverick is the wireless thermometer -- two inputs food and grill temp. You have to be careful with the probes (and probe wires) as they don't like high heat. Have replaced several -- aluminum foil helps keep the wires from getting too hot.
Maverick is the wireless thermometer -- two inputs food and grill temp. You have to be careful with the probes (and probe wires) as they don't like high heat. Have replaced several -- aluminum foil helps keep the wires from getting too hot.
I've had to replace the wires too. I have two or three in reserve.
I don't use the food probe any more except on butt or brisket to gauge when it's coming out of the stall. I use a thermapen for final temps.
Yesterday was beautiful. I did two racks of babybacks, lamb chops, and a rack of lamp. I still have a lamb rack, a rack of pork, and two trouts.
The lamb and pork take too much time to smoke during the week, so smoking the trout tonight or tomorrow.
I don't use the food probe any more except on butt or brisket to gauge when it's coming out of the stall. I use a thermapen for final temps.
Yesterday was beautiful. I did two racks of babybacks, lamb chops, and a rack of lamp. I still have a lamb rack, a rack of pork, and two trouts.
The lamb and pork take too much time to smoke during the week, so smoking the trout tonight or tomorrow.
We got our dad a table for his big green egg as an early Father’s Day gift. He loves it, it has plenty of storage and counter space. It’s going to get a lot of use this summer.
We got our dad a table for his big green egg as an early Father’s Day gift. He loves it, it has plenty of storage and counter space. It’s going to get a lot of use this summer.
That was veery nice of you.
To do a roast or a tritip.... Expecting mid 60s today. Paging @Gutwrench
It'll have to be whatevers available at the butchers, seeing as I forgot to put out what I wanted to cook last night.
It'll have to be whatevers available at the butchers, seeing as I forgot to put out what I wanted to cook last night.
I must be missing something from the tritips I buy. They don't seem like they could feed that many people. Multiple ones, sure. I've had entire tritips by my lonesome before. Anyway, safe to say a whole array of dead edible animal was the menu for our 4th of July gathering. Everyone took home what they liked a lot. Very little was left over as a result, apart from eating quite a bit. Told the missus I'd be going full veg for a week to balance things out. Mucked it up by having grilled cod for lunch at a nice bistro by work today. Only realized what I'd done when I had a few bites left on the plate. Nice strawberry and fig salad, though.
Sorry I haven't been in here. Great stuff. Thanks to everyone.
I made brats for Independence Day. Ha ha pretty boring.
[doublepost=1500229142][/doublepost]Last week I started curing some pork belly for bacon.
Yesterday I smoked it and today sliced and packaged it.
I made brats for Independence Day. Ha ha pretty boring.
[doublepost=1500229142][/doublepost]Last week I started curing some pork belly for bacon.
Yesterday I smoked it and today sliced and packaged it.