Big Green Egg

[Gutwrench]

When you have time post the curing recipes. Thanks!

I fried up both this morning and pretty darn happy with it.

This is my favorite cure and it worked really well for this bacon.

.75 cups kosher salt
1 cup white sugar
2 tablespoons ground coffee
1/2 cup dark molasses
2 teaspoons quick cure**

Add ingredients to a bowl and mix well.
Rub the cure generously and vigorously onto all six sides of the belly.
Place it in a ziplock bag and refrigerate.

Flip the bag each day for five days.

Before smoking remove and wash the belly very, very well. I even gently but firmly scratch at the flesh/fat to remove the layer of cure as much as possible.

Soak in water for about an hour and just rinse.

Some people refrigerate uncovered overnight and some like to thoroughly dry meat with paper towels.

I prefer to shake excess water off and add damp meat to the smoker. I've read a number of times that wet meat takes smoke better than dry.

Smoke at 205-220 F until 150-160 F internal.
I used hickory.

**(I have no trouble finding Morton Tender Quick Cure at most local markets. But it only contains .5% nitrite but also has .5% nitrate. That's probably fine, but I also use a curing salt with about 6.5% nitrite ordered from the Internet.)

 

[Uofmtiger]

Hi - I'm off to learn about sous vide because I've not heard of it. Care to share their use, pros, cons?

I haven't cooked with mine yet, but I am going to cook some chicken breasts tomorrow. The sous vide way of cooking is essentially, putting the food in a zip lock or vacuum sealed bag and dropping it in water that is heated to a specific temperature. It typically means longer cook times, but has a lot of leeway in how long you cook it after a certain point because the temp stays the same.

The upside for something like steak is that it will cook at a constant lower temperature instead of cooking it over high heat and having a range of doneness though out. Once you have it done to desired temp, you can sprinkle it with some salt and pepper and sear it on a hot grill/skillet.

Also, because you cook food longer, you can cook something like chicken at lower temps because it will kill the bacteria over a period of time instead of needing to cook at high temps to kill the bacteria. It is supposed to be great for ribs, too.

Here are some resources:

http://recipes.anovaculinary.com


http://www.douglasbaldwin.com/sous-vide.html


I got an Anova Precision Cooker Bluetooth model. However, they also make a wifi unit if you want to monitor when you aren't home.

 

[Gutwrench]

I'm interested in this. Give updates please.

 

[Renzatic]

I've heard of Sous Vide. Never gave it much thought, until today, when I saw this.

I might have to try it out.

 

[ameriMacka]

ashec

 

[JamesMike]

I haven't cooked with mine yet, but I am going to cook some chicken breasts tomorrow. The sous vide way of cooking is essentially, putting the food in a zip lock or vacuum sealed bag and dropping it in water that is heated to a specific temperature. It typically means longer cook times, but has a lot of leeway in how long you cook it after a certain point because the temp stays the same.

The upside for something like steak is that it will cook at a constant lower temperature instead of cooking it over high heat and having a range of doneness though out. Once you have it done to desired temp, you can sprinkle it with some salt and pepper and sear it on a hot grill/skillet.

Also, because you cook food longer, you can cook something like chicken at lower temps because it will kill the bacteria over a period of time instead of needing to cook at high temps to kill the bacteria. It is supposed to be great for ribs, too.

Here are some resources:

http://recipes.anovaculinary.com


http://www.douglasbaldwin.com/sous-vide.html


I got an Anova Precision Cooker Bluetooth model. However, they also make a wifi unit if you want to monitor when you aren't home.

I will have to investigate those sites, looks promising.

I've heard of Sous Vide. Never gave it much thought, until today, when I saw this.

I might have to try it out.

I will have to read through this material during the commercials Oregon Duck's bowl game.

 

[Gutwrench]

I will have to read through this material during the commercials Oregon Duck's bowl game.

I'm waiting for that game too. Good luck Ducks.

 

[JamesMike]

It will be interesting how TCU will play without their quarterback, Trevone Boykin, who was removed for violating curfew.

 

[Gutwrench]

Oh yeah, I forgot. Curfew violation and lumping a cop, right? Big play to the 16!

 

[Uofmtiger]

I'm interested in this. Give updates please.

I used my Anova for the first time this morning. I made scrambled eggs with it. The instructions are in the Modernist Cooking Made Easy ( http://amzn.to/1RXVVsL ). However, the steps are pretty easy...mix eggs, salt, pepper, cheese ( or whatever spices you want to use) in bowl, pour into ziplock bag, add butter ( I used a teaspoon, but the ingredients called for 2 tablespoons and heavy cream). Get the temp up to 165 and pull out every 5 to 10 minutes to massage the eggs to break them up. I cooked mine for 30 minutes ( the instructions call for twenty) and sprinkled some Parmesan cheese on them.

They are creamier than your typical eggs ( I bet they are even better with the cream and more butter) . We really liked them. Actually, they are the best scrambled eggs I have made. Perfectly done throughout with a smooth, creamy taste.

The Anova (http://amzn.to/1kCBLWL) Bluetooth was easy to setup as well. You open their app, pair them by hitting the Bluetooth symbol on the unit. They will see each other. I changed mine to use Fahrenheit and set the temp and timer from the iOS app. It was simple.

 

[Gutwrench]

I used my Anova for the first time this morning. I made scrambled eggs with it. The instructions are in the Modernist Cooking Made Easy ( http://amzn.to/1RXVVsL ). However, the steps are pretty easy...mix eggs, salt, pepper, cheese ( or whatever spices you want to use) in bowl, pour into ziplock bag, add butter ( I used a teaspoon, but the ingredients called for 2 tablespoons and heavy cream). Get the temp up to 165 and pull out every 5 to 10 minutes to massage the eggs to break them up. I cooked mine for 30 minutes ( the instructions call for twenty) and sprinkled some Parmesan cheese on them.

They are creamier than your typical eggs ( I bet they are even better with the cream and more butter) . We really liked them. Actually, they are the best scrambled eggs I have made. Perfectly done throughout with a smooth, creamy taste.

The Anova (http://amzn.to/1kCBLWL) Bluetooth was easy to setup as well. You open their app, pair them by hitting the Bluetooth symbol on the unit. They will see each other. I changed mine to use Fahrenheit and set the temp and timer from the iOS app. It was simple.

A pox on you! This and your first post has me seriously researching them.

What are you using for a vessel, a regular pot?

How do you know the product has reached the proper internal temperature?

Do you think you'd ever use the sous vide first (meat) then finish on the BGE?

 

[Uofmtiger]

A pox on you! This and your first post has me seriously researching them.

What are you using for a vessel, a regular pot?

How do you know the product has reached the proper internal temperature?

Do you think you'd ever use the sous vide first (meat) then finish on the BGE?

I have a 12 quart Camwear Polycarbonate container on order, but I am just using a regular Calphalon Pot until it comes in.

I am mainly just trusting the recommendations in the Anova app for cooking times (the times can vary by hours without over cooking, so I will lean toward the longer side when cooking poultry).

I am using ziplock bags until a vacuum sealer I also ordered gets here, so I could just pop it open and get a temperature with a thermometer and put it back in the bag and drop it for longer if it isn't hot enough. (note: you cook at lower temps, but longer, so normal temperature requirements don't apply). If you are referring to the temperature of the water, you can dial that in on the Anova or the Anova app. I tested the water temp accuracy using a Thermopop and it was exactly the temp on the Anova.

Yes, I plan to combine the two. You can start in the BGE and move to the Sous Vide setup of go the other direction. I haven't looked into it much, but I remember reading it in the book I linked above. My gas grill is having issues right now, so until that gets fixed, I will also use the BGE to sear steaks and finish off other dishes I don't want to complete in a pan.

 

[Gutwrench]

I have a 12 quart Camwear Polycarbonate container on order, but I am just using a regular Calphalon Pot until it comes in.

Excellent idea. Will you need to put plastic wrap over it for long cooks? (Maybe carve out a section of the plastic lid for it?)

I am using ziplock bags until a vacuum sealer I also ordered gets here, so I could just pop it open and get a temperature with a thermometer and put it back in the bag and drop it for longer if it isn't hot enough. (note: you cook at lower temps, but longer, so normal temperature requirements don't apply). If you are referring to the temperature of the water, you can dial that in on the Anova or the Anova app. I tested the water temp accuracy using a Thermopop and it was exactly the temp on the Anova.

That makes sense.

I'm really liking this concept. Throw meat in and let it cook not worrying about over cooking. Then take a couple minutes to finish it when you're ready to sit down. It'll help the timing of meals with guests...perfectly done...great infused flavors...easy clean up.

Good idea. Please keep updating.

 

[Gutwrench]

What do you think of using a cooler as a bath?

 

[Uofmtiger]

Excellent idea. Will you need to put plastic wrap over it for long cooks? (Maybe carve out a section of the plastic lid for it?)




That makes sense.

I'm really liking this concept. Throw meat in and let it cook not worrying about over cooking. Then take a couple minutes to finish it when you're ready to sit down. It'll help the timing of meals with guests...perfectly done...great infused flavors...easy clean up.

Good idea. Please keep updating.

I also ordered the top and plan to do just that (cut a hole in the top).

I made some chicken breasts this evening just to see how they would turn out. I cooked them at 149 for about three hours. Then I put on some bbq sauce and I threw them on the grill for about two or three minutes each side ( around 350). Turned out pretty good.

It was juicy inside, but I will probably cook it at 145 next time. It was't overcooked, but I wanted to go with higher temperatures during the first cooks and then work my way down to the exact level that I like. As you know, they typically recommend poultry to be cooked to an internal temp of 165, but it was definitely done at 149.

 

[Uofmtiger]

What do you think of using a cooler as a bath?

I have seen pics of people using them with coolers. I think that some people even use a cooler without the Anova type of devices for shorter cooks. I went with the Camwear so that I could see the food under the water and it was recommended on a few sites I visited ( including the book I linked above). I think you can use pretty much anything that can hold water since the temps are low-ish.

As I mentioned, I am cutting a hole in the top of the Camwear, but I read that a lot if restaurants use ping pong balls.

 

[Gutwrench]

The chicken looks good.

Thanks so much. I'm sold and ordering one.

Ps-ping pong balls floated on top of the water for insulation?
I wouldn't have thought of that. Funny.

 

[Cheffy Dave]

Had many grills,both gas and charcoal over the years, know of the egg, but been rocking with the Weber 22.5 Kettle, smoke, grill and BBQ on it, major fan. Got a new Weber Performer charcoal grill, set inside a table on wheels, starts the coals with propane, grill center removes for searing grate,WOK, griddle, and Verticle Chicken Roaster, grill top stores off the side of the table via chrome arms. Even has a charcoal tub for storage.
Gonna get a new charcoal grate,and grill grate for the old Weber, and keep for big parties
Love Charcoal and Weber

 

[Uofmtiger]

The chicken looks good.

Thanks so much. I'm sold and ordering one.

Ps-ping pong balls floated on top of the water for insulation?
I wouldn't have thought of that. Funny.

Great! We can trade tips. I am on day one with cooking with it, so I still have plenty to learn.

Had many grills,both gas and charcoal over the years, know of the egg, but been rocking with the Weber 22.5 Kettle, smoke, grill and BBQ on it, major fan. Got a new Weber Performer charcoal grill, set inside a table on wheels, starts the coals with propane, grill center removes for searing grate,WOK, griddle, and Verticle Chicken Roaster, grill top stores off the side of the table via chrome arms. Even has a charcoal tub for storage.
Gonna get a new charcoal grate,and grill grate for the old Weber, and keep for big parties
Love Charcoal and Weber

I also have a Weber Kettle that I had before the Egg. It doesn't get as much love these days, but I still like making BBQ chicken on it because it works great for searing on one half of the grill and then using the other side for indirect cooking. I also have an attachment that is supposed to make it a great pizza oven, but I haven't gotten around to trying it out, yet.

 

[macduke]

What a lot of people don't realize is that the Big Green Egg, while a fantastic version, is simply a Kamado grill. It's a style of grill that is a modern take on a traditional Japanese design. The Big Green Egg is high quality and holds in heat well, but there are similar grills on the market that do nearly as well. When I bought my first house a few years back, I purchased a Char‑Griller Akorn Kamado. It retails for $299 (I got mine for $210 combining a moving coupon at Lowes and by getting a discount on a knicked floor model since they were out of stock).

For me it has been a fantastic grill. It's ceramic inside like the Big Green Egg, I just think it's not quite insulated as thick? It has been fine for my smokes, which admittedly are on the shorter side of only a few hours max. But I was a complete noob going into this whole thing so it has been great to learn on and test different thing. Someday I'll graduate up to a Big Green Egg, especially since they have models with a bigger cooking area, and especially when I'm ready for some really big long smokes. For now I can keep the temperature pretty steady between 200-225F if I get the fire going just right. From what I've read my grill is a bit more finicky than the Big Green Egg, but for my first father's day a couple years ago my wife bought me an iDevices iGrill 2, which is a bluetooth thermometer with multiple meat probes and ambient sensors. With that I can slowly build up a low, controlled burn and remotely monitor the meat. My only complaint is that I wish the BT range was a bit further as it cuts out near the front of my house and most places upstairs.

 

[Uofmtiger]

What a lot of people don't realize is that the Big Green Egg, while a fantastic version, is simply a Kamado grill. It's a style of grill that is a modern take on a traditional Japanese design. The Big Green Egg is high quality and holds in heat well, but there are similar grills on the market that do nearly as well. When I bought my first house a few years back, I purchased a Char‑Griller Akorn Kamado. It retails for $299 (I got mine for $210 combining a moving coupon at Lowes and by getting a discount on a knicked floor model since they were out of stock).

For me it has been a fantastic grill. It's ceramic inside like the Big Green Egg, I just think it's not quite insulated as thick? It has been fine for my smokes, which admittedly are on the shorter side of only a few hours max. But I was a complete noob going into this whole thing so it has been great to learn on and test different thing. Someday I'll graduate up to a Big Green Egg, especially since they have models with a bigger cooking area, and especially when I'm ready for some really big long smokes. For now I can keep the temperature pretty steady between 200-225F if I get the fire going just right. From what I've read my grill is a bit more finicky than the Big Green Egg, but for my first father's day a couple years ago my wife bought me an iDevices iGrill 2, which is a bluetooth thermometer with multiple meat probes and ambient sensors. With that I can slowly build up a low, controlled burn and remotely monitor the meat. My only complaint is that I wish the BT range was a bit further as it cuts out near the front of my house and most places upstairs.

I have Maverick probes, but I got the iGrill 2 for Christmas ( I also bought a couple extra probes since there was only one in the box). I am going to compare them, but I think being able to track temps via my phone will make up for the lack of range.

I didn't even look at other grills when I got the Egg. I wanted one for several years and went in to a place to look at outdoor furniture and ended up getting the Egg instead ( they were having a sale). I have seen the other grills/smokers you are referring to, but I never researched how they compare with the Egg.

 

[Gutwrench]

Not long after buying the Egg I bought a Digi-Q Pit Viper. Please forgive me.

 

[Gutwrench]

Great! We can trade tips. I am on day one with cooking with it, so I still have plenty to learn.

It arrived today. The Camwear container arrives Thursday. I plan to cook a steak on Friday for my daughter. She's flying back to school Saturday.

Many thanks for raising this topic. I'll enjoy learning to use it.

 

[macduke]

I have Maverick probes, but I got the iGrill 2 for Christmas ( I also bought a couple extra probes since there was only one in the box). I am going to compare them, but I think being able to track temps via my phone will make up for the lack of range.

I didn't even look at other grills when I got the Egg. I wanted one for several years and went in to a place to look at outdoor furniture and ended up getting the Egg instead ( they were having a sale). I have seen the other grills/smokers you are referring to, but I never researched how they compare with the Egg.

Yeah, they're good enough. I've had many people go on about my smokes, many of which are from KC, including myself. I'll take it to the next level someday but these are great to learn on for the price. I think the main thing is that they can be finicky on consistent temperature, and I think the egg can maintain a lower temperature for longer smokes. The iGrill helps, and I've learned a lot about controlling the charcoal and smoke in the process. Went from not even knowing what lump charcoal is to some really tasty meats in less than a summer. My ribs could still use a bit of work. Progress…

 

[Uofmtiger]

It arrived today. The Camwear container arrives Thursday. I plan to cook a steak on Friday for my daughter. She's flying back to school Saturday.

Many thanks for raising this topic. I'll enjoy learning to use it.

I got my Camwear yesterday and vacuum sealer today. You don't really need a vacuum sealer, but they say it helps with longer cooks. I used the water dispersion method with ziplock bags and it worked out fine. Let me know how it goes. Also try the "scrambled" eggs if you get a chance. They are amazing.

I would love to have a Viper. I have had a Cyber Q setup on my wishlist for a year, but it always seems like I always have a higher priority. I definitely would get more sleep on overnight cooks because I wake up several times to check the temp during the night out of paranoia.