Thread: The ribs are in the BGE..

Happy Memorial Day to everyone here in the US.

How do I get to Richfield?

Originally Posted by Theseus

How do I get to Richfield?

You could probably drive here from anywhere in the state because we are going low and slow. Really slow, like 4.5 to 5 hrs.

Kind of curious about THE BGE. First please don't take any my questions as an insult or ridicule.

I've cooked "out" on about every conceivable contraption you can think of. Some work better than others. Of late, I've been using a Weber. It replaced an old home made job that finally burned up/rusted down after 25 years. Took me a while to figure out the Weber, but now I'm pretty comfortable with it.

I heard or read about the BGE's a few years back. I've looked at the various sizes and models. They look very well made. They are pricey in my opinion.

What are the advantages/disadvantages? I've read all the glowing sales literature but would prefer to hear from someone that uses one.

Thanks in advance,
Willie

I've had a large egg for a little over 2yrs. I was a weber kettle man my whole life until we put a pool in. Then for what ever reason I decided a charcol grill was too messy and bought a weber genesis gas grill. Sure it would get nice and hot for searing steaks, but I was still gas and flavor was lacking. I was in SD on business and stopped over at my brothers for dinner. He said, "we gotta go over to the neighbors house, he just bought this super expensive charcoal grill I need to show you." I thought who in there right mind would pay that kind of $$ for a charcoal grill??? After seeing it in action, I bought mine that weekend. The genesis has not been used since, and it holds my egg-cessories. My brother has since bought a grill dome(knockoff egg), because he was too cheap to spend the $$ on the egg. He has since bought an egg as well.

Eggs are great for low & slow cooking. My longest cook was a bone in pork picnic roast, that took 13 hrs. I put it on at midnight, 250*F, and it held the temp until the 1pm the next day, when the meat reached 195*. Tender juicy, falling off the bone.

Do you like steaks? I do. My egg will reach a dome temp of 750*. I believe the grill temp is about 200* hotter. Simply awesome for searing steaks, creating the perfect crust.

Disadvantages? An $700 weber collecting dust. Gaskets, you'll burn thru a few while seaing steaks. I'm on my 3rd one, all covered by BGE. The last one is a nomax and has lasted over a yr, no signs of burning off anytime soon. My biggest gripe is the hinge. Mine sucks, and will no longer keep the egg open. I can tighten it, but it loosens right up again. I'm sure BGE will cover it, I just been too lazy to call. I just use the ash rod to hold it up.

Oh, almost forgot. Do you like pizza? With the plate setter, raising rack, and pizza stone, you have a nice little pizza over. I finally found a good dough recipe and the egg cooks a great pizza. I like 525*-550*, for 6-7 minutes. Better than anything I can find here locally.

If its in you budget, you won't regret it.

I have had the same experience with my egg that RJD describes except that my hinge works fine.A search here on SRPwill produce a few threads about the BGE and barbecuing in general. Quite a few of us are Egg heads.

This pic has been posted before......

Thanks!!

After posting above, I started re-researching that type of grill again.


Steaks? I'm a legend in my family. LOL They won't let anyone cook the steaks BUT me....... I don't mind except when it's over 100° and I'm roasting as fast as the steaks are cooking. :\
I may just have to take the plunge.

Originally Posted by Wullie

Thanks!!

After posting above, I started re-researching that type of grill again.


Steaks? I'm a legend in my family. LOL They won't let anyone cook the steaks BUT me....... I don't mind except when it's over 100° and I'm roasting as fast as the steaks are cooking. :\
I may just have to take the plunge.

STEAKS,only one way to cook steaks,the only steak worth a damn is a ribeye,Go buy a 15 lb prime rib,put that puppy in the garage fridge covered with towel for a couple weeks,than cut off all the rotten meat and mildew.
Cut a couple at least 1 1/2 in thick,season with a little pepper and salt.
Fire up a cast iron frypan till about as hot as it can get,6mins a side,charred to a crisp on the outside,130 degs on the inside,is nothing finer.I will show you stinkin steaks

Ribeyes = Good

Awesome!! Bone in Rib Eye!! Wowza!!