Thread: Big Green Egg

We'll hold you to that

Originally Posted by str8razor

Bill & Ralph,
When you do this let me know and I will bring ..............MYSELF

I have had one of these for about 20 years. It's the bomb. Be sure you go up slow on the temperature. Once it raises above your target, it is tough to get back down. Once you learn how to get it set, it will hold the temp quite a while.
As an easy start, try salmon. Just get some, preferable with skin on. Set get your temp at 300 holding. Place a chunk of alder wood (or whatever you have), put some lemon pepper on the fish, place it on the grill skin side down(if you have a fish screen that helps), and close the lid. Let it cook for about 25 minutes and take it off. You can tell it is done as there seems to be some foam raised on the fish. The fish will just slide off the skin as the heat and fat separate the meat from the skin.
It's a terrific tool.
Headdoc

Thanks for the tips. So far I really like the egg. I have had problems getting the temp established correctly, but I think I am gaining ground on the problem. I am thinking about getting one of the power draft temp controls for longer cooks. The BBQ Guru makes a couple nice ones. I sense an AD coming on...oh no

Originally Posted by headdoc

I have had one of these for about 20 years. It's the bomb. Be sure you go up slow on the temperature. Once it raises above your target, it is tough to get back down. Once you learn how to get it set, it will hold the temp quite a while.
As an easy start, try salmon. Just get some, preferable with skin on. Set get your temp at 300 holding. Place a chunk of alder wood (or whatever you have), put some lemon pepper on the fish, place it on the grill skin side down(if you have a fish screen that helps), and close the lid. Let it cook for about 25 minutes and take it off. You can tell it is done as there seems to be some foam raised on the fish. The fish will just slide off the skin as the heat and fat separate the meat from the skin.
It's a terrific tool.
Headdoc

I'll definitely spring for the ribs if you'll come from Oklahoma again!

RalphS

Originally Posted by str8razor

Bill & Ralph,
When you do this let me know and I will bring ..............MYSELF

I've had one of these for about a year--salmon, steaks, ribs etc. Even made some really nice seared pineapple on it once. Love it, love it, love it! I agree about overshooting on the temp; it takes forever to drop it.

One trick I read about (and like) is to shut the vents to what your target temp will require when you're within 50*F of the target. Overshoot should be minimal. Also remember that when the ceramic is heat-soaked, it will be much more efficient and require less heat to maintain temp. (Reflecting rather than absorbing heat inside the unit.)

Well whatever you do, don't cook ham with it, because,
"I do not like them Sam I Am, I do not like green eggs and ham"!

X

Same joke my daughter came up with.....she's 9

Originally Posted by xman

Well whatever you do, don't cook ham with it, because,
"I do not like them Sam I Am, I do not like green eggs and ham"!

X

So, what do you plan to destroy? Any particular cities you want to level?

Oh---oh, it's not a weapon of mass destruction? Hmmph. 'Coulda sworn. "Big Green Egg." Does that not sound like a name that could go down in history or something? Alongside Fat Man and Little Boy.

But seriously, BBQ's rock. It was past midnight last night when I decided I was going to do some BBQing. I had these sausages, see, and though I didn't know what kind of meat they were (either deer, moose or cow), I did know I wanted them in my stomach. So I fired up the grill on the back deck, turned on the light and got to work. I may not have figured out what they were made of, but they sure tasted good.

Originally Posted by Bill S

Same joke my daughter came up with.....she's 9

I just got the book for Marlow the other day. I can't wait to read it to him!

I have had a large Big Green Egg for two years and love it. Be sure to get the adjustable venting lid which helps control temp. Worth every penny.