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Big Green Egg
- Thread starter Gutwrench
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It's the best..
[doublepost=1509833065][/doublepost]http://www.qvc.com/Butterball-XXL-P...280_pkw__pmt__productid_K44633-172-000&TZ=EST
Life has been hectic so there hasn’t been much time to grill/smoke. I’ve been doing a lot of beef tenderloin lately but they’re not worth starting the Egg. I do them on a butane table top stove just outside the dining room.
I smoked bacon last weekend and lazy me left it in the freezer until I sliced it yesterday. The six stacks at the bottom are normal slices, the two offsets are thick, and the top right are the low quality trimmings. They contain a lot of fat so I toss them in a pan to render out instead of using olive or grape seed oil.
I smoked bacon last weekend and lazy me left it in the freezer until I sliced it yesterday. The six stacks at the bottom are normal slices, the two offsets are thick, and the top right are the low quality trimmings. They contain a lot of fat so I toss them in a pan to render out instead of using olive or grape seed oil.
This is my second one, the first one was a stand model (wore it out after many years). I wanted a table top so if it is raining I can grill in my garage. I have cooked hotdogs, hamburgers and chicken on it. It's just faster than firing up the BGE. It does a good job, I add some wood chips for the smoke flavor. The Meco is well built, they are made in TN.
If you are plugging ito a GFI, then you need to plug into a regular outlet and use it for a while BEFORE using the GFI outlet, otherwise it will trip the GFI. Purchased mine off BBQ guys . com for $159.99. And my father in law had the table top Meco too, he made great steaks..
If you are plugging ito a GFI, then you need to plug into a regular outlet and use it for a while BEFORE using the GFI outlet, otherwise it will trip the GFI. Purchased mine off BBQ guys . com for $159.99. And my father in law had the table top Meco too, he made great steaks..
For those smaller table top grills, I prefer the small gas grills. The place that fills my propane can fill the small 1-5 lb bottles, too. Though you can connect a traditional tank to those smaller things. But lugging it around is a PITA.
Anyway, feeling better this week than I have since Christmas, it looks like we'll have nice weather this week. Probably do a nice full chicken roast with potatoes, yellow sweet potatoes and other vegetables. Not sure what I'll use, but might do indirect heat with some hydrated wood chips for some light flavor and aroma.
Still don't have a BGE and probably won't. Ceramic grills are neat but I don't really need anything more other than replacing what I've already got. I don't think we're expecting a large group of people anytime soon apart from Easter and we might not be hosting this year.
Gut, did you ever bake bread in your grill?
Anyway, feeling better this week than I have since Christmas, it looks like we'll have nice weather this week. Probably do a nice full chicken roast with potatoes, yellow sweet potatoes and other vegetables. Not sure what I'll use, but might do indirect heat with some hydrated wood chips for some light flavor and aroma.
Still don't have a BGE and probably won't. Ceramic grills are neat but I don't really need anything more other than replacing what I've already got. I don't think we're expecting a large group of people anytime soon apart from Easter and we might not be hosting this year.
Gut, did you ever bake bread in your grill?
I am a BGE afficianado and love the ribs. Yours look delicious! If you don't mind a suggestion, try the western style ribs. Oh my goodness...........the meat just falls off the bone and there is a lot more of it...yum
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Jeff Phillips has a great versatile recipe for rub and homemade barbecue sauce. He sends out recipes and tips monthly for all smokers. Worth checking out.
www.Smoking-Meat.com
.Jeff Phillips has a great versatile recipe for rub and homemade barbecue sauce. He sends out recipes and tips monthly for all smokers. Worth checking out.
www.Smoking-Meat.com
I am a BGE afficianado and love the ribs. Yours look delicious! If you don't mind a suggestion, try the western style ribs. Oh my goodness...........the meat just falls off the bone and there is a lot more of it...yum
Jeff Phillips has a great versatile recipe for rub and homemade barbecue sauce. He sends out recipes and tips monthly for all smokers. Worth checking out.
www.Smoking-Meat.com
Greetings! Thank you for the kind words and the suggestion! Oh, I just signed up at his site!
I look forward to reading your posts and tips here. Hint...hint.
Im off to read that site!
Those ribs look incredible! On bread baking, there's a few forums out there dedicated to the art. It's surprisingly hard to mess up with enough basic instruction. In any case, it's worth buying a 25-30 lb bag of bread flour. Good French yeast (that pros use) should run you about 3-4 bucks and allow you to make anywhere from 250-400 loaves.
Like you I haven't grilled or BBQ'd much this winter. It simply means you get to make up for it in the summer!
Like you I haven't grilled or BBQ'd much this winter. It simply means you get to make up for it in the summer!
Probably going to smoke some chicken thighs this weekend. Probably do some smoked stuffed peppers, too. Maybe cook some squash (or make a soup) and whatnot. Initially, we were expecting rain for a day or two. I just checked the weather report and it looks like rain most of the week. Which is absolutely fantastic. Hopefully this pacifies the people upstate and I can run the sprinklers longer in the summer.
Probably do some lasagna too in the gas grill. It can hit 900-1000* F without fail or issue, so that should be fairly quick to bake.
Hopefully this pacifies the people upstate and I can run the sprinklers longer in the summer. Probably do some lasagna too in the gas grill. It can hit 900-1000* F without fail or issue, so that should be fairly quick to bake.
Probably going to smoke some chicken thighs this weekend. Probably do some smoked stuffed peppers, too. Maybe cook some squash (or make a soup) and whatnot. Initially, we were expecting rain for a day or two. I just checked the weather report and it looks like rain most of the week. Which is absolutely fantastic.
Probably do some lasagna too in the gas grill. It can hit 900-1000* F without fail or issue, so that should be fairly quick to bake.
How do you do the smoked stuffed peppers?
Usually I'll slit them on the side, remove as much as I can on the inside including the core under the cap but I'll keep the cap on. Ideally you'll want somewhat soft peppers, so nuking them in the microwave for 20-30 seconds in intervals should help. Or steaming them for around 10 minutes. I simply wash them at night and leave them in a clean bag overnight and they begin to turn soft. Especially if placed somewhere warm. It's the same concept as how you're not supposed to wash fruit or veg before you put it into the fridge.
I tend to use extra salt in fillings because peppers have a lot of water in them and salt makes things taste better.
I haven't updated here in a while, done plenty of cooking on the Egg, but I'll just throw up something from this weekend. Had a family birthday party for our son, so I smoked a bunch of salmon. Simple seasoning, just salt and pepper. It was a hit.
I haven't updated here in a while, done plenty of cooking on the Egg, but I'll just throw up something from this weekend. Had a family birthday party for our son, so I smoked a bunch of salmon. Simple seasoning, just salt and pepper. It was a hit.
Excellent looking Salmon!
I don't have any special technique. I just try to keep the egg as low as I can (I think I was sub-200 on the dome probe the entire cook but I didn't really go for anything specific), throw them on for 1.5-2 hrs and then pull it. Those top two pieces on the raised grill are right next to the dome, so they got more color than I normally do.