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Member Big Green Egg Thread!

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

  1. I.T. Guy

    I.T. Guy F1 Veteran
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    Thanks Tom I scrambled to find even that pickle! Lol. My fav Q when south is pulled pork sammich. Glad it’s working out and I didn’t get frustrated the first time out!

    I’ve never ever ever tried charcoal before - it’s my first Rodeo :)
     
  2. tomc

    tomc F1 World Champ

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    For a first effort, that all looks fabulous.
    T
     
  3. powerpig

    powerpig F1 Rookie
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    I hope you’re using hardwood lump.
     
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  4. tomc

    tomc F1 World Champ

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    What are your preferred smoking woods to go with pork? I usually opt for pecan, because it's free, and I find the flavor more agreeable than hickory.
    T
     
  5. powerpig

    powerpig F1 Rookie
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    Apple and peach. Adds great taste without being harsh.
     
  6. tomc

    tomc F1 World Champ

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    Cool, thanks. I have a nectarine tree in the back yard that I have used the wood from to smoke ribs, but it's a runt of a tree and so it takes years to build up enough of a supply and dry it out. I'll have to try apple...T
     
  7. powerpig

    powerpig F1 Rookie
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    When you smoke poultry, try cherry. Gives it a nice mahogany color.

    If you have an Academy Sports nearby, they have a great selection of wood chunks for a good price.
     
  8. ronfrohock

    ronfrohock F1 Rookie
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    I’m thinking about doing a pork loin this weekend. Any thoughts?
    Should I brine it? What type of wood chunks for pork?


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  9. tomc

    tomc F1 World Champ

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    Loin or tenderloin? At any rate, if it's a lean cut of meat, I tend to favor the marinate/hot and fast rather than low and slow approach.

    Fruit woods are good with pork. Powerpig was suggesting apple and peach up-thread...T
     
  10. ronfrohock

    ronfrohock F1 Rookie
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    Thanks


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  11. I.T. Guy

    I.T. Guy F1 Veteran
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  12. I.T. Guy

    I.T. Guy F1 Veteran
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  13. tomc

    tomc F1 World Champ

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  14. tomc

    tomc F1 World Champ

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    Pizza on the Egg!
    Used a cast iron pizza stone, on top of the plate setter, a couple of oak chunks.

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    Cheese pizza. Stone was 400 F or thereabouts.
    Six to seven minutes.

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    My attempt at Neapolitan style pizza. 800+ F on the stone. 2 - 2.5 minutes. Should have gone for 90 sec. A tad charred on the ends, but not bad.

    T
     
  15. rob lay

    rob lay Administrator
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  16. ronfrohock

    ronfrohock F1 Rookie
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    I’m finding it difficult to dial in the temp. I wonder if I’m making adjustments to frequently.
    Thoughts and advice?


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  17. tomc

    tomc F1 World Champ

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    I find that adjusting the bottom vent is for coarse control and the top vent for fine tuning of the temp. Depending on the size of your Egg, it can take a good while for the temp to equilibrate after you adjust the top and bottom vents. Since it's ceramic it isn't generally going to heat up or cool down as quickly as, for example, metal.
    T
     
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  18. Dom

    Dom F1 Veteran
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    My guess is that you are adjusting too frequently. As stated above, it takes time for it to equilibrate.

    One other thing, don’t feel like you need to get it exact. Let’s say you are shooting for 250, but get pretty stable at 270. Let it cook at 270. I think many eggs have a “sweet spot” for certain temps. Those sweet spots may be a little off than the traditional temps (I.e., it may be easier to get to 250 than 225, or 270 instead of 250). Let your egg run at its sweet spot. In the long run, it won’t make that much of a difference in cooking.
     
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  19. tomc

    tomc F1 World Champ

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    The above excellent post reminds me. The best purchase you can make for grilling and smoking is a temp device, like a Therma Pen. Then you cook to the internal temp of the meat, and not for a specific time.
    T
     
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  20. Dom

    Dom F1 Veteran
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    Yep. I have both a thermapen and a maverick remote thermometer.

    Has anyone tried these remote probes- they use Bluetooth just stick the probe in the meat and monitor on your phone:

    https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07H8WTFHW/ref=pd_bxgy_86_2/147-3580047-4459634?_encoding=UTF8&pd_rd_i=B07H8WTFHW&pd_rd_r=d7aa724a-9f5c-11e9-9fa2-916d240ff896&pd_rd_w=WYnHl&pd_rd_wg=3HW0I&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=PT2BANRVMT00Z4EFAYF1&psc=1&refRID=PT2BANRVMT00Z4EFAYF1

    https://www.amazon.com/MeatStick-Wireless-Thermometer-Xtender-Bluetooth/dp/B07H9T4D5T/ref=sr_1_46?keywords=remote+temperature+probe&qid=1562355650&s=gateway&sr=8-46
     
  21. tomc

    tomc F1 World Champ

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    I find simpler is better. I've tried just about every fancy temp device. After a while something seems to fail - the probe, the connection, the wifi bit. I now use something like this. Low tech, old school.

    Rubbermaid Commercial Products Food/Meat Instant Read Thermometer, Pocket Size, Di... https://www.amazon.com/dp/B005KCG6CE/ref=cm_sw_r_sms_c_api_i_IBtjDbX1S0RJT

    T
     
  22. rob lay

    rob lay Administrator
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    Did the best steaks I’ve ever done top quality filets from our high end grocer ($35 a pound). Kept it to S&P, pepper only when done. Got the BGE to 650. I think besides high temp and quality of meat I used more salt than usual and that really made it.

    Girlfriend showed me how to make grilled artichokes right, they were perfect!
    • Clip tips and stem
    • Steam 10+ minutes with bay leafs.
    • brush sauce butter, garlic, lemon, pepper, and salt.
    • grill it
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  23. tomc

    tomc F1 World Champ

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    Outstanding job, especially for such a thick filet, which can be tricky to grill. If I might ask, where did you source the filets from?
    T
     
  24. rob lay

    rob lay Administrator
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    Central Market. everyone on BGE Facebook talks about oven before grill even on rare steaks, but I'm afraid, I just love the hard grilled outside and rare middle.
     
  25. jimpo1

    jimpo1 Two Time F1 World Champ
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    You're in DFW, find Davids Meat Market in Garland on Jupiter Rd. We've been going there for 20+ years. They're cheaper than Central Market and IMO the meat is better. Plus, you're supporting a small business. :) The grandson of the founder took over 2 or 3 years ago, he's brought the place into the 21st century. Highly recommended.
     

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