Hello from the lowlands of Alabama. My darling wife of 38 years just supprised me with a large sized Big Green Egg. All I have done so far are steaks but they were OK- a little over done because I did not believe the timing would be so fast.
Anyone got some good Rx to try in the Egg?
I need vinison for next yeear and fish, pork (the food of the lessor Gods) fowl, and beef. The green stuff my wife wants me to eat would be good also.
Judge Sharpe

Judge,

I don't have a clue what you are talking about?

I am sorry- The Big Green Egg is a ceramic cooker tha tis very popular with ooutdoor cooks. It is based on a anciant Jaapanees design. see one here- [URL=www.biggreenegg.con]
JS

Whew! You had me worried for a few minutes.

Started cooking on theses in the 60's when my uncle was flying 141's out of Sea-Tac.
He brought them back in droves before the Air Force changed policies.

They are wonderful smokers, mostly, you can use the as a grill, but their real use is a 24Hr turkey or brisket, to use the overpopularized phrase---TOO DIE FOR

Basically an excellent SLOW cooker, use the charcoal Weber for the steaks.

Judge, What size did you get. I have been going back and forth between the Egg and the Weber ranch kettle.

Get your butcher to cut a turkey in half for you. You can do it in about 8 hours this way and it is great. Really you can do just about anyting in these things. First one came from japan many many moons ago. It finally cracked after about 30 years of use, winter and summer.

I have a large. It is at my vcacation home in Tennassee so I do not get to use it as often as I would like. Given the choice, I would choose the Egg over the Kettle, but the Egg is very heavy and is not very mobile.
JS

I've had one for about 6yrs now and love it. The little cookbook it came with is a good starting point. Ribs are pretty easy--think it's 250degrees for 2.5 to 3hrs and the pork shoulder also at 250degrees for 1.5hrs per pound (unless you have a huge family a 4-6lbs bone-in shoulder is more than plenty).
If you can't find your cook book then go on the BGE website and check out the recipies section--I think they even have a forum!

ribs - dry rub w/brown sugar, chipolte, garlic powder, cayene, chili powder, seasoned salt, pepper put in plastic bag for 36 hrs. set them in a rib rack in a foil pan. get the egg going well and then let it cool down to about 250-275. throw on a couple big chunks of mesquite, and slow roast for about 4 hrs at 25o 3 hrs at 275. pour a can of beer in the foil pan each hour. chicken turkey - use the vertical roaster, season as normal, put the foil pan and pour in the beer like above. we use the indirect plate in both cases. welcome to the world of the egg. best thing going

Butchloc- thanks for the rib rx. I am looking forward to playing with the egg. I have a plate setter on order. any other good stuff I need?
Judge Sharrpe

the cast iron grille is nice as are the vertical bird roasters. (I'm using one this weekend with a nice chicken - makes the best most moist chix you ever had) otherwise i made a 30"x4' table on casters that i mounted it into, makes it handy as hell. there is also a elevated half grille that lets you warm stuff while cooking.

Mine came with a dvd that had some good info. On the steaks, run the grill as high it goes (700+ degrees). Put on the steaks for 2 minutes, flip, 2 minutes, flip, put on the ceramic top and close the bottom for 2 minutes. Perfect medium steak (adjust as necessary).

I cook my baby back ribs for 5-6 hours around 200-225. Put the heat up to 300-350 for the last hour. They'll fall off the bone.

You'll learn to love the egg. Don't be fooled into thinking it's only good for smoking. Truly versatile. Visit the bbq cookoffs and you'll see that the professionals use the egg (must be something to it).

also try eggheadforum

Can anyone tell me what the egg costs in USA the large one here is around $1200.00 -- not cheap. I'd still love to have one though.


the chef

The last time I checked the largest egg was around 1200.00. The salesman said at the end of the season he can let them go at a deep discount. So maybe wait if you can.

quote:

Originally posted by calgarychef1:
Can anyone tell me what the egg costs in USA the large one here is around $1200.00 -- not cheap. I'd still love to have one though.

the chef

//www.highcountryoutfitte...=BigGreenEggLargeEgg[/url]

I have a large also. One suggestion I would make is to get on the green egg forum and read some of their suggestions. Once you learn to control the heat properly all sorts of things are possible.

One thing that I have been experimenting with and has been very successful is very low temperature cooking/smoking. It takes longer, but the results are nothing short of fantastic. I used to use 225-250 as sort of the magic number for cooking ribs and pork shoulder. I found that setting the temperature in the 175 degree range yielded much better results. I've even done some as low as 140-150 degrees which sometimes leads to cooking times of 18-20 hours for a large shoulder or a ham, and then crank up the temperature in the last hour works even better, but is harder to do and keep a consistent fire.

quote:

Originally posted by calgarychef1:
Can anyone tell me what the egg costs in USA the large one here is around $1200.00 -- not cheap. I'd still love to have one though.


the chef

I have the large (not the XL which, quite frankly is too big for my deck. I got the large egg with a table on rollers, the little cast iron airvent on top and the smoking insert (fireplate or something like that) for about $1100)

quote:

Originally posted by DuggaBoye:
[QUOTE]Originally posted by calgarychef1:
Can anyone tell me what the egg costs in USA the large one here is around $1200.00 -- not cheap. I'd still love to have one though.

the chef

Don't know what happen to the the link before.


Ordering Information

Price $749.95

Large



Available




See Sizing Chart

Description:
This item is available in-store only. 404-814-0999.

The Large EGG is still Big Green Egg's most popular size and is able to easily handle the cooking needs of most families.

Specifications:
• 18-inch diameter cooking grid
• Weighs 140 pounds
• 255 square inches of cooking surface
• The Large EGG can cook:
20-pound turkey
12 burgers
6 chickens vertically
8 steaks
7 racks of ribs vertically

*Shown with optional Nest and Mates

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www. highcountryoutfitters.com

my large one here was 700, the accessories can sure add to the pricetag fast though

The BGE is a wonderful cooker. Check the following link and you will find all the info that you need for using one.

http://www.eggheadforum.com/in...m_frontpage&Itemid=1

I cook my steaks with an initial sear of 650 to 700 degrees for 90 seconds. I pull the steaks and let them rest for 15 - 20 minutes. During that time, I lower the egg temp to 450 degrees. I then cook for 3 - 5 minutes per side. A thermapen instant digital thermometer is a great addition to get the temp right. 125 rare, 145 med well. Let the steak rest for a few minutes after cooking.

The egg will spoil you. I don't like restaurant steaks now. Ribs, pork butt, you name it, the egg will cook it.

A whole pork butt cooked at about 150 to 175 for 12 to 15 hours is oover the top. Makes absolutely the best pulled pork ever. I also usually do some pheasants along with the turkey for thanksgiving. great for smoking halibut at the very low temps as well. I havent found anything I cant cook on this yet. simply adjust the temp as needed as you go until you get the hang of it. this is one of those times an instant meat thermometer comes in reall handy.

Just bought a BGE large this week. Have fixed the pepper bacon poppers, filet, and shisk-ka-bob with the fire-wire. Will cook on it tomorrow for the second time. Probably a thick porkchop and potato.mushroom,onnion/red pepper/carrot medley. There's not many posts on the BGE here. Maybe that will pick up!

I've owned one for approx 20 years .. My only regret was not having an " Extra Large "..

Roasted Suckling Pig / 3 hrs @ 350 Degrees / Very Moist & Tender (11.5 lbs)


I would do a few things a bit differently on the next “ PIGGY “ ;

1. Marinade the meat under the skin with: " Goya ; Mojo Criollo Marinade " using a Meat Injector type of Device, down both side of the Spine, Neck & Hams. I had a large 24 oz bottle in the Fridge , but I didn't want to interfere or clash with the " RED ADOBO SAUCE ", already on the Piggy.

2. Aluminum Foil all four Feet, along with the Ears.

3. Cook at a lower Temp (300) until internal Temps reach 170 degrees: I used a Digital Steel Cabled Thermometer @ 165. You can always brown at a higher temp later.

4. Allow for a longer Cooking Time: 5 - 6 hours @ lower temps.



Grilled Marinated Game Hens

You should also consider getting yourself a " Turkey Cannon "..

I picked up a " Turkey Cannon " from " Big 5 Sporting Goods "& decided to try it out on my " New Camping Grill ".


6 lbs Roaster sitting in a " Brine " overnight, in the Fridge.


The Roasting/Baking pan wouldn't fit (Camping Propane BBQ Grill).
So, I used the drip pan covered in foil to avoid any additional grease spillls & clean-ups !


Chicken Roasted @ 350 , for 2 hrs. The meat was very moist & almost falling off the bone


Plated and served with " Jambalaya Rice w/Sausage & Shrimp / Au-gratin Potatoes / Green Beans ".


PAPI

Just an additional " FYI " for all of you " BBQ " fans.

Naked Wiz .. Lots of great info
http://www.nakedwhiz.com/nwindex.htm

Cermamic Cooking info: Big Green Egg / Kamado style
http://www.nakedwhiz.com/ceramic.htm

Charcoal Testing Data:
http://www.nakedwhiz.com/lump.htm

PAPI

The secret behind the Green Egg is the castable refractory.
Castable refractory is inexpensive and easy to use. It would be easy to build a more tradisional BBQ with this built in. That way you could have any size you want.
I've been using the material in boilers and furnaces for over 30 years.

Cheers, John