Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

To help the new guys

travisstricktravisstrick Posts: 4,861
edited January 2012 in EggHead Forum
Lets all put down our top three things we like about our eggs. That way in the future, when a new guy/gal is on the fence about buying an egg, we can point them in the direction of this post. Basically, lets make a big list of what we like best. 

1. The ability to cook for long periods of time without adding more fuel.
2. It is superior to anything else for both high temp grilling and long low temp cooks
3. I dont think I will have to buy another one. Ever
Be careful, man! I've got a beverage here.

Comments

  • MickeyMickey Posts: 16,504
    I bet you do buy another. Most of us are on our second, third,sixth,etc.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • travisstricktravisstrick Posts: 4,861
    Fingers crossed I win one in Salado.:)
    Be careful, man! I've got a beverage here.
  • gannoncpgannoncp Posts: 7
    edited January 2012
    My 3 in no particular order...

    1. I can cook in cold weather
    2. Amazing temperature control
    3. I can cook just about anything on it ... BETTER!

    Chris
  • genwmullgenwmull Posts: 61
    edited January 2012
    1. Lump goes a long way.  No need to reload on a low and slow.
    2. You can set the temp and walk away.
    3. Cook all year round in any weather (rain, sleet, snow, etc.)

    Large BGE Dyersburg TN
  • CrimsongatorCrimsongator Posts: 5,766

    1. Grilling

    2. Smoking

    3. Great Food

  • 1, The food is freaking great.

    2, Never buy a replaement, you might buy a second one.

    3. The food is freaking great.

    4, It is just fun to cook on the egg.

     

    XL   Walled Lake, MI

  • Hungry JoeHungry Joe Posts: 1,184
    edited January 2012

    I can't agree more with the above posts, except for # 3 in
    travisstrick's post. You will most likely own two eggs. Even if you win
    one (wish you luck) you will most likely feel the need for a third one.

    Here are my three:

    1. Temperature control, from 220 to 750+ not a problem.

    2. Quality of the food. I never had anything dried out  come off the egg.

    3.Trying to explain the virtues of the egg to folks who have never heard of an "egg".

    If I could add a fourth it would be the warranty and support that comes with every egg.


  • 1: super effecient and stable controlable temp.

    2: direct or indirect as you wish.

    3: great support from the BGE community and well-tested after-market accessories.

    My actuary says I'm dead.
  • Brand new owner and event organizer of a KCBS sanctioned event "Smokin in the Square". Have watched the likes of Dr BBQ to Byron from ButtRub.com cook anything from seafood to brisket in competition. With all that's out there, even the pro's will tell you that there is no better piece of equipment no matter what your level.

    1.) The meat is amazingly moist every time

    2.) Any type of cooking, direct or indirect

    3,) Efficient as all get out

    PS Got an extra large for Christmas and just snagged a small one for the portibility. Cooked steak and stuffed apples just tonight!

  • ribmasterribmaster Posts: 209

    1.smoke flavor-more and easier than my gas grill.

    2. temp control- with guru better than my oven.

    3. seared steaks.

    I grill therefore I am.....not hungy.
  • gerhardkgerhardk Posts: 842
    The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April.  I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July.  Grilling was never a problem but any low and slow cook was a summer time project only before I bought the egg.

    Gerhard
  • rodentrodent Posts: 106
    The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April.  I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July.  Grilling was never a problem but any low and slow cook was a summer time project only before I bought the egg.

    Gerhard


    You actually go out between nov and April. Better to hibernate until may
  • 1. Food Quality

    2. The entire cooking experience

    3. The brotherhood that comes with owning an Egg.  Since March 2011, my BGE has spawned 5 other eggs to by buddies.   

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • 1.   Cooking out doors is great.

    2.   And I agree, the family of Egg owners is a real blessing when you have a question.

    3.   Control, Control, and Control of temp for long periods of time with little effort.

    "I'm to drunk to taste this chicken!" - Colonel Sanders. Memphis, TN
  • 1.  Chicks dig it.
    2.  Smoked brisket.
    3.  Chicks dig it.
  • boatbumboatbum Posts: 1,273

    Heat control - long and slow - or HOT

    Flexibility

    The fact I found this discussion forum with all that I have learned from it

     

    Cookin in Texas
  • SqueezySqueezy Posts: 1,101
    The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April.  I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July.  Grilling was never a problem but any low and slow cook was a summer time project only before I bought the egg.

    Gerhard

    +1
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Incredibly versatile - can sear at volcano temps or hold 250 for over 20 hours

    Will last your lifetime

    The only air running through the egg is just that required to combust the charcoal, therefore your food doesn't dry out like it does when cooked on a gasser

    It's not a gasser

    This forum

    You never run out of propane

    Pizza is terrific

    Cool eggcessories

    The food that you cook on the egg will often be the best your guest have ever had, and they will tell you that.







    Jackson, Tennessee. VFL (Vol for Life)
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