New Egg owner

UKMatt

Hi,

Just a quick post to say I got a new Large BGE this weekend. I've been wishing for one for a while and I finally took the plunge.

Here it is:



I have some new legs on order as I actually bought the model with wheels and only realized when I got it home that the table didn't have them. I am also waiting on a pizza stone, a plate setter, a cover and some other bits and pieces.

I have some informal plans for a lift up extension table that will go on one end and fold down to allow us to use the standard cover...

And here's the first meal I cooked (all of it on the egg) - Veal chops rubbed with garlic and fresh herbs with some fingerling potatoes and asparagus:



That was Saturday... on Sunday I tried some ribs (left them on too long as I had to use direct heat with no plate setter... temperature control is fantastic though so excited about smoking later).

On Monday we had a ribeye, grilled on the egg...

On Tuesday we had lamb shoulder, marinaded and then grilled on the egg...

Last night I grilled some pizzas direct on the egg - fantastic!

Loving the egg, just worried about the waistline at this rate

UKMatt

c tredwell

Congrats on your purchase, and welcome to the cult! :woohoo: Looks like your pics maybe too large, can't see them. Sounds like you're off to a great start with that menu, keep it up!

Welcome!!
ctredwell
go dawgs

gdenby

Congratulations, and portion control is the thing you will need to learn after temperature control.

>left them on too long as I had to use direct heat with no plate setter... temperature control is fantastic though so excited about smoking later

You can do ribs direct if you place them on an elevated grill, and a very low fire. Also, mopping them helps in a direct cook. And you can get pretty good IR blockage from just a drip pan.

UKMatt

You can do ribs direct if you place them on an elevated grill, and a very low fire. Also, mopping
them helps in a direct cook. And you can get pretty good IR blockage from just a drip pan.

Thanks - I have seen several mentions of elevated grill - what do people use to elevate the grill?

Also, where do you place the drip pan?

Thanks again!

UKMatt

UKMatt

c tredwell wrote:

Congrats on your purchase, and welcome to the cult! :woohoo: Looks like your pics maybe too large, can't see them. Sounds like you're off to a great start with that menu, keep it up!

Welcome!!
ctredwell
go dawgs

Thanks a lot - I am not sure about the pics - I can see them when I view the thread... they're about 350kb each but I resized to 450pixels in the message.

Sorry about that... can anyone see them?

UKMatt

Misippi Egger

Congrats, Matt. Great job, so far.

BTW a drip pan with an inverted V-rack works good for ribs, as does a store-bought rib rack.

From your handle, I assume you are in the UK?

Tell me how you did the lamb shoulder. I have done legs before with fantastic results (herbed butter rub and slow cook), but a friend gave me a bone-in shoulder and I'm not sure how to cook it.

Thanks.

Misippi Egger

Pics not visible.

www.ceramicgrillstore.com has many good accessories for the large. I have the adjustable rig and use it on most cooks.

Without an elevated grid, you can put the drip pan on the main grid with a V-rack or rib rack sitting in the drip pan.

UKMatt

Misippi Egger wrote:

From your handle, I assume you are in the UK?

Good guess... but I am in the Great State of Texas :-) But originally from the UK so you were almost right!

Misippi Egger wrote:

Tell me how you did the lamb shoulder. I have done legs before with fantastic results (herbed butter
rub and slow cook), but a friend gave me a bone-in shoulder and I'm not sure how to cook it.

I was aiming for a spicy lamb to slice thinly for pita bread sandwiches... so I boned and butterflied the lamb and marinaded in greek yoghurt, cayenne, garlic, cumin, corriander, S&P.

I then cooked it almost like a steak - nuclear power for searing and then closed all the vents and let it cook to my preferred internal temp.

UKMatt

gdenby

BGE sells a grill extender, but you can make one from a spare grill from other cookers, and some bolts and washers. Once you have the elevated grill, which sits over the basic grill, the drip pan sits on the bottom grill.

In a pinch, you can raise the basic grill on some fire brick splits, and, as Misippi mentions, put a pan, or even HD foil under a V-rack to catch dripping and deflect the IR.

JLOCKHART29

Thin fire brick turned on there side and placed on fire ring where grill reast now. Then place grill on top of the brick and just wire a tin plate dropped down an inch or so underneath. Kind of a mess. The platesetter is so much easer and I wrap the top up side of platesetter in foil. Clean up a breaze.

Misippi Egger

Oh my! Not Texas ! What a culture shock for a Brit. (Sorry, Spring Chicken). :ohmy: :woohoo: :woohoo: :woohoo:

Sounds good! Thanks.

I gather, like pork, the shoulder is not as tender as the leg.

UKMatt

Misippi Egger wrote:

Oh my! Not Texas ! What a culture shock for a Brit. (Sorry, Spring Chicken). :ohmy: :woohoo: :woohoo: :woohoo:

Sounds good! Thanks.

I gather, like pork, the shoulder is not as tender as the leg.

We lived in California for 12 years before coming down to GSOT last year... we're loving it so far!

The shoulder isn't the most tender part of the lamb for sure but slicing it thin across the grain results in tasty meat that's plenty tender.

UKMatt

UKMatt

Misippi Egger wrote:

Pics not visible.

I tried loading them from a different site - are they visible now?

UKMatt

Misippi Egger

Great pics.

Now I'm hungry !!!!

Mainegg

Welcome and it looks like you are off and running you have some good eggs in your part of the country from what I hear. see if you can hook up at an egg fest. they are worth every bit of effort it takes to get there!

danny285

welcome aboard, Pictures look great here.

Mr. & Mrs Potatohead

Welcome to the club / cult….
I’ve got good pics, but I have to assume that was after the edit. Looks like a VERY nice meal.
Look forward to hearing from you here on the forum.
BTW, I did a raised rig with a Webber grid and three 3/8” x 4” SS bolts….It works great.

Mr. & Mrs Potatohead

Right after I posted…I realized I had photos of the “home made grid”!
Of course I had to get them to Photobucket first, but here they are.




It REALLY is a simple process and works well. I did leave the handles on but bent them inward a bit for a better fit in the dome. With a 3-1/2" bolt, this would not even need to be done.

Mickey

Texas is May 9th
www.bbqoutfitters.com

DryFly

ME is correct! CGS has great accessories. I find them more versatile and of very high quality. The Adjustable Rig or the Woo2 with a 14" stone, 14" drip pan, 18" stainless steel grid and the Spider are just about all you need for now, or maybe ever depending on how much you need to cook. I added their extender rack and 15" BGE porcelain rack to increase amount I can cook. Good Luck. You'll have a ball with your Egg and the folks on this site are the best!

PWise

Congrats on your new egg... I'm guessing you already love it... I too used to use a Weber Kettle and now have even given it away to some poor chap who couldn't get his hands on an egg...

great photos, keep posting them!


cheers!!

Sooner Egg

that new a egg is a thing of beauty, congrats on the purchase and *cheers to great food, good friends and long life*