BBQ's (Again).......Damn you Darth!

No, but the smoker I got is by the same company. At only $69 it is a little down on the totem pole...
The one I got is called the Brinkmann Gourmet Electric Smoker or something like that. A pic is attached.

BT
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Links to check out

http://www.nakedwhiz.com/ceramiclinks.htm
http://www.greeneggers.net/

 

I had a birthday yesterday: best present ever, my very own Big Green Egg!

Life is worth living again.

 

happy birthday Uro!

 

Happy Birthday ! Did you cry ?

 

I can't remember...


http://instantrimshot.com/

 

El Cheapos new grill ------- behold --------
PS. thats presure treated wood hes burning.........



























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Nice!

 

Congrats!

A couple pointers--don't bother with the expensive Big Green Egg lump charcoal. I've been getting mine for 1/2 the cost at Fresh Market. Whole Foods has some decent stuff too. When you get the fire going, make sure it is evenly lit, otherwise you'll have hotspots. Once the coals are burning you can stir them a bit to even out the fire. Make sure your first slow cook is a pork butt. Takes 16-17 hours, but totally worth it! Invest in the cast iron grate and a platesetter for the slow cooks.....

 

Coincidence? I think not!
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I have been thinking about buying a BGE for a while now too. Went and looked at them they had the small one in the shop I think I would need the larger one. I have also looked at gas grills but most of them seem to be built pretty poorly, they don't feel like they will hold up. The lids wiggle and are thin and don't seem like they would hold heat in either.

I like to cook with apple and hickory and rarely use charcoal. For those of you with the BGE does it work well with wood in it? Does the wood have to be chopped up small?

 

I use the chunks. You don't need a lot of wood.

If you want the smoky flavor from the wood one trick is to soak a few chunks in water overnite and throw them on top of the coals a few minutes before you start cooking.

 

BGE left overs for lunch today:


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Thanks for the tips.

Do you have to add any extra charcoal when you go 17 hours?

 

You'd have to, I reckon.

 

a urologist eating asparagus, now that's funny

 

Nope! You'd be surprised at how much is left. You get the fire going as usual, then throttle the egg way back. Since you're doing a slow cook you are shooting for a dome temp of 210-220. There are some pointers you should follow, like sorting the charcoal and putting the larger pieces at the bottom of the egg. The main issue during a slow cook is temperature control. I usually start the cook at night and get up every few hours to make sure everything is working properly. As long as the airflow is ok the egg will stay on a slow burn.

 

It would be even funnier if he was a proctologist since he had corn.

 

By the next day you must have a ring of neighbors surrounding your yard after sleepwalking there with forks in hand!

 

Well, when you do a pork butt, you have enough to go around, the things are about 8lbs. We like to shred the meat and serve it on a bun with some BBQ sauce, pulled pork style.

 

Sounds like our wives both have great taste in b-day gifts. I got mine back in November.

You absolutely must cook a nice steak on there, if you haven't already. My local BGE store has a steak seasoning that is quite good. Get a couple (or however many people you want to feed) of thick filets and coat them liberally with the seasoning. Get the Egg up to 550 degrees and cook the steaks for 3 minutes at a time, flipping 3-4 times total (9-12 minutes of total cook time) depending on thickness and desired internal temp. Best steak ever!

 

Have you tried one at 800 degrees?