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BGE Accessories (For BGE and in general)

Joshua KaneJoshua Kane Posts: 31
edited 2:27PM in EggHead Forum
Hello:[p]I have been egging for about a year now. I have my my egg set up in one of the Egg nests, and have been using a standard set of BBQ tools for my cooking. I have also picked up a few items along the way such as the ash tool, and some kabob skewers. I am looking to make my egging even easier and more enjoyable, so I was looking for kind of a top list of accessories. [p]I was thinking of getting the following[p]1) Meat Slicer
2) Lawn Ranger Tools
3) Get off my butt and build my table :-)[p]Other suggestions and ideas would be greatly appreciated[p]-- Joshua[p]


  • RumrunnerRumrunner Posts: 563
    4) Food Saver
    5) Meat Grinder to go with the slicer
    6) Decent set of knives (well, at least three!)

  • Joshua Kane,
    Check your email. Richard

  • fishlessmanfishlessman Posts: 22,859
    i will add to rumrunners list with a good end grain cutting block and an enamelled cast iron pot. i like the lecruesets for the pot and globals for the knives over the lodges and the german knives. end grain cutting boards are much better at keeping a good edge on your knives.

  • BabyBoomBBQBabyBoomBBQ Posts: 703
    Joshua Kane,[p]BabyBoomBBQ’s list of useful Big Green Egg related stuff to clutter your home. [p]Clutter for your egging area:
    A plate setter
    Ash Tool
    A metal pail for ashes.
    A solution for filtering fresh or left over lump. (I use my Weber for shifting fresh lump.)
    Good set of 14” plus tongs (or a complete set of Lawn Ranger tools.)
    A stainless steel grid cleaning brush.
    Grid lifting solution. (I use my ash tool or the hook on the cleaning brush.)
    Welder or pipe fitter Gloves. A second set of lightweight workmen’s gloves.
    Pizza Stone
    A Maverick Redicheck Smoker wireless thermometer.
    Extra garbage can to store lump and smoke generators.
    Lump lighting solution: An electric starter, MAP gas torch with a hose, a weed burner or a chimney starter (makes a bunch of smoke). I use MAP or the electric starter most of the time.
    A power draft solution for long cooks. I use a BBQ Guru.
    3 or 4 firebrick “splits” for creative direct/ indirect set ups.
    A cast iron Grate and a raised grate solution. (Many ways to raise a grid.)
    Collection of smoke generators: woods, vines, whiskey and/or wine barrel chips, dried herb stems or what ever.
    Wet ones for cleaning hands.
    Clorox or similar sanitizing wipes. Clean thermometer probes, let it dry and push into meat to reduce chance of dirty probe introducing bacteria.
    Fire Extinguisher. (Trying to be complete here.)[p]Clutter for your kitchen:
    Cutting boards: thick and thin foldable plastic and an end grain that’s at least 3” thick.
    Surgical gloves.
    Large food processor with multiple blades.
    Good quality high-powered blender. (Wastin’ away again in Margaritaville…)
    Dedicated coffee grinder for peppers herbs and spices.
    A mortar and pestle or Molcajete for things the grinder isn’t suited to.
    A big roll of heavy-duty aluminum foil and film 905 (heavy duty plastic wrap).
    A roasting rack that can be used as a rib rack.
    A roasting pan, for turkeys and chickens, large enough to fit your egg size.
    A BBQ “mop” and a basting brush.
    Spray-on canola and/or peanut oil.
    Table top slicer for cheese, hams, turkey and roast beef.
    Spray bottle for food only use
    Set of good knives including an Electric Knife
    Aluminum ½ and ¼ commercial baking sheets. (I suggest two each size minimum.)
    A Foodsaver or other vacuum storage device.
    One and two gallon Ziploc bags.
    A Thermapen.
    Some good commercial rubs and sauces to play with. I use Dizzy Pig,, John Henry’s, Emril’s, Gate's, Sweet Baby Ray's and Bone Suckin' sauce to name a few.
    Fire Extinguisher. (Yes, have two at least! I watched a house burn down because the owner did not have one.)[p]More stuff to clutter your home:
    A digital camera so you can post pictures of your food.
    An 18-quart electric roaster oven, Nesco for example, with Buffet Server for keeping BBQ hot during parties. (I use my wireless thermometer to monitor the meat temperature.)
    Metal skewers, ideally dual prong. (I have a self-turning kabob device that I have not tried on the BGE yet. Not sure how I’d set it up.)
    A KitchenAid mixer with grinder attachment. If you like sausage in casings, add the sausage stuffer attachment.
    A source of tried and true recipes: good cookbooks (ex Dr. BBQ), magazines websites and on line forums.
    Pizza peel. If you get the wood ones, get two peels so you can recover from one breaking during a pizza cook.
    Wire mesh cookie cooling rack for resting pizzas without a soggy crust.
    A multiple subject notebook book for making notes. Use one section per meat type or what ever makes sense to you. (To be open about it, I’m still not this organized. I have one, but there’s only one page of sausage notes in it. But it is a really good idea!)
    A cooler or two large enough to rest butts and full briskets. Oh yea, they have other uses too. ;-)

  • fishlessmanfishlessman Posts: 22,859
    no second egg?

  • BabyBoomBBQBabyBoomBBQ Posts: 703
    fishlessman,[p]Ha ha ha ha ha! I knew I forgot something!
  • fishlessman,[p]I asked the wife, she was not so much open to that Idea.[p]I just picked up a Cuisinart 11 Cup Mixer today. it was at the local Wholesale Club. I started to read reviews of it online once I got back from lunch, looks like people are not as impressed with the quality as they once were.[p]-- Joshua[p]
  • palpal Posts: 19
    Joshua Kane,[p]One thing that I've found to be a lot of fun with the BGE is a wok. Nothing like letting the top stay up and the bottom vent full open to get the egg to really sizzle.
  • Joshua Kane,
    Personally, I think a BBQ Guru should be standard equipment on the Egg.
    Check it out at

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