Member Big Green Egg Thread! | Page 11 | FerrariChat

Member Big Green Egg Thread!

Discussion in 'Drink, Smoke, and Fine Dining' started by rob lay, Jul 18, 2018.

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  1. ronfrohock

    ronfrohock F1 Rookie
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  2. Scudmsl

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  3. Scudmsl

    Scudmsl Formula Junior
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    rob lay likes this.
  4. rob lay

    rob lay Administrator
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  5. Jedi

    Jedi Moderator
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  6. rob lay

    rob lay Administrator
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  7. rob lay

    rob lay Administrator
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  8. rob lay

    rob lay Administrator
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    GatorFL and Scudmsl like this.
  9. GatorFL

    GatorFL Moderator
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    That looks great. What's the veggie? Cucumber salad?
     
  10. rob lay

    rob lay Administrator
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    yes and then stuffed peppers.
     
  11. rob lay

    rob lay Administrator
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  12. jimpo1

    jimpo1 Two Time F1 World Champ
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    Does Wiley get a rib?
     
  13. rob lay

    rob lay Administrator
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    he's spoiled, gets whatever he wants :/
     
  14. rob lay

    rob lay Administrator
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  15. rob lay

    rob lay Administrator
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  16. rob lay

    rob lay Administrator
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  17. jimpo1

    jimpo1 Two Time F1 World Champ
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    You eat late!
     
  18. rob lay

    rob lay Administrator
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    shooting for 8, happy hours was the priority
     
  19. rob lay

    rob lay Administrator
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    vincent355, Jaguar36 and Scudmsl like this.
  20. Jaguar36

    Jaguar36 Formula Junior

    Nov 8, 2010
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    Just got my BGE and am loving it! What is everyone using for a thermometer? I've found a big discrepancy between the built-in thermometer and my wireless one. Not sure if the calibration is off on one or if there is just that much of a difference in temperature between where the built-in is vs near the meat.

    Are folks using the 'egg genius' fan thingy? Seems like it would be a big help for the overnight smokes.

    Anyone use FOGO charcoal? My 'free' bag of BGE charcoal had half a brick in it so I'm never getting that stuff again.
     
  21. rob lay

    rob lay Administrator
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    If on Facebook, a couple good BGE pages there.

    the BGE gauge known to not be accurate, I use it as just a rough judge to hit target temp and that it is staying stable. I live by the manual meat temp gauges, but getting pretty good BBQ and meats how it should feel. Like ribs hold up 1/3rd and the end 1/3rd should sag. Like my filets rare, so char look on outside and pressing just really soft. My mom bought be a Fireboard WiFi set, but it is more of a pain making sure charged and connected, then having to clean them.

    I think I have one, but haven't used, it would be best when you have to leave. Usually even the large briskets I never leave it unwatched for more than 45 minutes.

    On the Facebook pages plenty of discussion on best charcoal, extra complex because all of them can have inconsistency and rocks.
     

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