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MUST SEE (pics) - Just finished my Egg-Center !

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Comments

  • 10Driver
    10Driver Posts: 88
    Thanks for the nice Feedback Guys. Off course youre all invited as long as you pay for your own flights ;-)

    DM
    How far are you from Ramstein? I'll be there next month? ;-)

  • Don Marco
    Don Marco Posts: 287
    I´m about 600 kilometers north of Ramstein - but i am on the airbase every couple of months.

    DM
    www.don-marcos-bbq.de
  • setdahook
    setdahook Posts: 284
    Is that heaven ?Oh God please let that be heaven! throw in some good lake to fish for walleye and it has to be HEAVEN! 
  • Alligator
    Alligator Posts: 35
    edited June 2012
    Typically when a thread states "MUST SEE" I normally pass over it.

    What choo talkin about Willis?

    I think your BBQ setup is what Willis is talkin about!  Love the color of the wood you used. To say very nice would be an understatement!

    By the way  the Picanha looks fabulous.  Do you have a recipe/instructions on how to cook it?  I have only had it in Brazilian steakhouses.  What type of skewer is that and I imagine you shut the egg and have the skewer hanging out the sides during the cook?  Thanks!
  • tjv
    tjv Posts: 3,830
    oh man, not that's got it going on......very nice.

    "We get pretty good local Lump over here, no problem and not too expensive.
    Theres also Argentinian Lump on the market wich is awesome."

    We use to get Argentinian lump here in Texas, one of the best I ever used, mild flavor, burned long, cheap and came in 6.6 lb bags - perfect size for the large.     Dang distributor quit carrying it......

    enjoy your new set up.    

    t
    www.ceramicgrillstore.com ACGP, Inc.
  • Don Marco
    Don Marco Posts: 287
    Typically when a thread states "MUST SEE" I normally pass over it.

    What choo talkin about Willis?

    I think your BBQ setup is what Willis is talkin about!  Love the color of the wood you used. To say very nice would be an understatement!

    By the way  the Picanha looks fabulous.  Do you have a recipe/instructions on how to cook it?  I have only had it in Brazilian steakhouses.  What type of skewer is that and I imagine you shut the egg and have the skewer hanging out the sides during the cook?  Thanks!
    Actually, the "MUST SEE" didnt come from me, must have been added by one of the moderators. ;-)



    The Picanha is quite easy to cook. Just divide the meat into 3 or 4
    portions and put them ona wide skewer. I used one from argentina that a
    friend brought over, but any wide skewer will do. Coat the meat with a
    lot of kosher salt and let the chill come out of it at room temperature,
    about 60 Minutes.

    I usually have about 400 F in the egg and just lay the skewer on top of
    the egg base and close the lid. Its not toally closed but that doesnt
    matter here. Turn the skewer about every 3 or 4 minutes and after about
    10-15 minutes when the outside is getting nice and crisp you can cut off
    the first layer. Then put the spit back on and let it get a new crust.



    DM

    www.don-marcos-bbq.de
  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Incredible.  You sure will have a lot of fun over the years playing in there.
  • Serial Griller
    Serial Griller Posts: 1,186

    Don,

    Wow! Incredible.

    I don't know what you have under the stones your egg is sitting on but you might want to read this article.

    http://www.nakedwhiz.com/eggbase/eggbase.htm

    Have you fired them all up at once?

  • Don Marco
    Don Marco Posts: 287
    Thanks Serial Griller,

    i think i have that covered though. Those Stones are 2 1/2 inches thick and dont get very hot at all.
    Anyway, i put some 3/8 inch non flammable drywall between the stones and the wood, just in case. I think that should do it.

    DM
    www.don-marcos-bbq.de
  • tbru
    tbru Posts: 17

    This is a beautiful house for your BGE's and the set-up is really cool. I am wondering if you have recipes for the way you do Picanha on your BGE. I have an XL and am wanting to bless my extended family with a trip to our home "Fogo de Chao". What set up and what temps/time do you use when you cook Churrasco style?


    Thank you so much!

    xl bge, weber gas 3-burner, fire pit

    Tech: EggGenius and Thermoworks DOT, ChefAlarm, Thermopop

    Lump: Cowboy and BGE

    Wood: Hickory, Oak, Apple

    Meat: Costco, Lunds/Byerlys, Von Hanson's

    location: Eden Prairie, MN

  • ColtsFan
    ColtsFan Posts: 6,310

    I doubt you get a response. The OP hasn't been active in 4 years

    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • northGAcock
    northGAcock Posts: 15,164

    I would love to see it today and how it has held up. I think if it were mine, it would be just as pristine.

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • thetrim
    thetrim Posts: 11,352

    Looks much the same, but he subbed the Eggs for Primos. DM is a great dude. He'd fit in great with the BB and BC crowds.

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • Hans61
    Hans61 Posts: 3,901

    That’s a great setup!

    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf