Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

And we're off!!

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Comments

  • cazzycazzy Posts: 5,188
    edited May 2013
    Ok...love the ideal about the drip pan. Should I add water to it?

    Sounds good Charlie...I'll put lump in both compartments.it definitely doesn't seem heavy duty.

    This is the biggest curve ball, but I will overcome!

  • lousubcaplousubcap Posts: 4,753

    No off-set smoke/cooker experience here but if you are aiming for roasting temps then I would essentially set them up as an indirect weber (bad word here:)) type cook as Dyal_SC mentioned.  I just don't see the off-set getting to the temps you need.  Now, if you are hot smoking then that's a different game.  FWIW- 

    Hopefully more experienced off-set cookers will be along.

    Louisville
  • lousubcaplousubcap Posts: 4,753
    @cazzy-I would go with water just to get moisture in the chambers but I'm just recalling my ol weber days so take this with a heavy dose of salt. 
    Louisville
  • setdahooksetdahook Posts: 108
    Keep in mind that the meat that is closest to the offset side may get done faster do to the extra heat. looks like a great cook and wonderful view although I am curious if someone took the drain plug out of the lake?
  • cazzycazzy Posts: 5,188
    setdahook said:

    Keep in mind that the meat that is closest to the offset side may get done faster do to the extra heat. looks like a great cook and wonderful view although I am curious if someone took the drain plug out of the lake?

    Thanks for the tip! I will rotate em.

    The drought combined with eco nuts who've decided they need to let water out because we have enough.

    None the less, I thoroughly enjoy being out here. Very tranquil and I've had a great breeze the entire time.

  • FoghornFoghorn Posts: 1,478
    I can get up to 500 degrees in my Klose just by burning sticks in the side firebox. However, it's a thick walled 700 pound beast and it requires constant feeding of wood. For this one I love the suggestion of some additional coals in the cooking chamber. I'd use a water pan with some sliced onion in it. You probably need to rotate the meat around from the hot part of the grill to the cooler part. You may want to turn on the gas grill just to reduce heat loss on that side of the charcoal cooking chamber and even up the cooking temps across chamber.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • FoghornFoghorn Posts: 1,478
    I'm very curious to know how this grill works out. I'm going to be cooking on one of these for a week in August while I'm on vacation.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • cazzycazzy Posts: 5,188
    Foghorn said:

    I can get up to 500 degrees in my Klose just by burning sticks in the side firebox. However, it's a thick walled 700 pound beast and it requires constant feeding of wood. For this one I love the suggestion of some additional coals in the cooking chamber. I'd use a water pan with some sliced onion in it. You probably need to rotate the meat around from the hot part of the grill to the cooler part. You may want to turn on the gas grill just to reduce heat loss on that side of the charcoal cooking chamber and even up the cooking temps across chamber.

    Didn't think about that, I'll fire up the gas side. I'll probably take out some lump that I have in the main box. I probably put in a lil too much.

  • cazzycazzy Posts: 5,188
    lousubcap said:

    @cazzy-I would go with water just to get moisture in the chambers but I'm just recalling my ol weber days so take this with a heavy dose of salt. 

    Thanks Cap, definitely adding water!

  • ChubbyChubby Posts: 2,790
    Looks like a trip to H. E. B. was all it took...lol!!!
  • Charlie tunaCharlie tuna Posts: 2,191
    Good suggestion about rotating the meat ---  we are spoiled by internal temperatures of our Eggs!  Once the cooking chamber gets hot, and the meat starts cooking, let "that" fire burn out, and just maintain temperature by the fire in the firebox/flue.
  • lakewadelakewade Posts: 275
    Looks like a blast.  Please keep us posted on the progress.

    -----------
    I feel a whole lot more like I do now than I did when I got here.
  • cazzycazzy Posts: 5,188
    I'm in the weeds, but its l coming together. Butt and brisket off the grill. 5lbs sausage done. 3 chickens done. All coming together! The non egg was challenging but I did the best I can do.

  • cazzycazzy Posts: 5,188
    I missed the temp a lil on some chicken, not bad...but that's expected with juggling 12 things at once.

  • lousubcaplousubcap Posts: 4,753
    @cazzy-no worries with the temperature-I'm sure it will be the best food the guests have consumed it quite a while.  Time to throttle back and enjoy the rest of the day.  That is one championship cook-a-thon. Congrats on pulling it all together-now just wander around with your eau de' smoke and get them anticipating what's to come. 
    Louisville
  • Egghead_DaronEgghead_Daron Posts: 527
    Dude that's incredible! I would love to see a time lapse video of the whole process.
    LBGE Columbus IN
  • chris123stockchris123stock Posts: 664
    just keep it up it will be worth every bite.
  • shtgunal3shtgunal3 Posts: 1,723
    Sounds like you had one hell of a night Caz.

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • cazzycazzy Posts: 5,188
    Yeah, all is done and after I pulled the last thing off the egg, my adrenaline left and my feet started feeling like death. Lol

    During the ceremony, I decided to take 5 minutes to personally capture some moments for my brother-in-law and his bride.

    I have a bunch of pics to load, the ones I could get of course! I'll upload them tonight when I actually have Internet. I've been tethering from my phone and it's bloody slow.

    Overall, everything went over well. I expected more from the brisket, but it wasn't bad, just not up to my standards. The chicken was unreal and the pulled pork was the bomb.

  • shtgunal3shtgunal3 Posts: 1,723
    I'm surprised your still sober enough to post. Good job Caz

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • ScottborasjrScottborasjr Posts: 1,921
    And I'm sure your "not up to my standards" brisket was probably the best brisket everyone else at the party has had.  Nice job pulling it all together Cazzy.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • shtgunal3 said:
    I'm surprised your still sober enough to post. Good job Caz

    i know i wouldn't be but caz has the advantage of not drinking booze.

  • Fred19FlintstoneFred19Flintstone Posts: 4,065
    You da Man Cazzy!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • R2Egg2QR2Egg2Q Posts: 1,476
    Sounds like you had one helluva busy night/day as pitmaster/smokey photographer! Well done Cazzy! =D>
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • cazzycazzy Posts: 5,188
    edited May 2013
    I didn't have time to get close up pron shots because I was too busy.  That's because I decided it was easier to carve everything myself instead of trying to teach someone the way I wanted it done.  lol I tried to get my uncle to pull the pork, then just did it myself.  Which was good, because I didn't pull the money muscle as it wasn't pull worthy.

    The scenery looked pretty cool at 6am, so I took my camera to the dock.
    image

    Brisket & Butt
    image
    image

    Sorry, didn't get any pictures of the birds, but here is the spread.
    image
    image
    image
    image
    image
    image

    These are a few shots from when I was wearing my "i'm pretending to be a photographer hat"   :P
    image
    image
    image

    In the end, it was a fun day!  For using a pit I had no experience with, I thought I did a kick butt job with the chicken!  The thermapen is a powerful tool!  Pork butt was amazing and the chicken was pouring juice.  One thing about feeding a big crowd is they never start service when they want you to, so some of my chicken wasn't eaten when I wanted it to.

    It's been a fun thread and I feel like yall were right here with me the entire time.  I get to relax tonight, then tomorrow I'm cooking 15 New York Strips for my family!   :D

  • lousubcaplousubcap Posts: 4,753
    @cazzy-One amazing production. And here I was impressed with the fantastic wing recipe.  I don't know how you pulled it off but you did, everyone enjoyed the banquet (eating the finest food they have had in ages) and you get to dial it down to a mere 15 steaks Sunday.  More happy campers!  Congrats on a memorable journey!  Thanks for allowing us along for the ride!
    Louisville
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