We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
New / Prospective Egg users - my first month
My first month or so as an Egg user has gone fairly well. It took me several months to decide whether or not to dive into it (no small investment for this compared to the cheapo gas grill I used to have), but I have been pleased. There's a learning curve here, but not insurmountable.
I learned as much as I could going in to this, but I realized there was much more to learn, and this forum has been a valuable source of further information. I had read several stories of people who didn't eggsecute their recipes well, so I've been nervous to try out food on guests until I've tried it myself.
So far, I haven't botched anything, and I'd give myself a B+ to A- for most things I've cooked. That's on my new BGE scale. I'd say on this new higher standards scale (higher eggspectations), my old cooking on the cheapo gas grill dropped a notch. What used to be an A is now a B.
I am tantalized by the stories of heavenly creations some of the eggsperts make, but in general am please that I haven't had any fiascos. So far I've tried whole chicken (A- to A), burgers (A-), hot wings (B+ to A-), Pizza (a very good , t bone steak (A-), strip steak (B+), various veggies (corn, cauliflower, onions, etc), and a couple other things I'm forgetting. With the help of an internal temperature probe, it's pretty hard to blow it.
Next up is a London Broil, then I'm really looking forward to doing a whole turkey, then maybe some cornish game hens and a ham. Once I'm around the block once, I'll start inviting guests over.
My wife has been pretty good about all this. The kids have eaten more off this than the previous grill, and in general more meat from this than any other source.
Now if I can only fine pure Oak charcoal in my area, I'll be all set. I do think that the BGE charcoal is pure oak, just have trouble getting to that particular store during business hours.
One more comment - while the charcoal doesn't go a far as some claims I've read, it does go remarkably farther than an ordinary grill. And after burning a 20 lb bag, I literally have maybe a CUP of ashes. Just boggles my mind. Won't need an ash tool for another month or two at the rate I'm going.