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Comments
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Strap your jock on...Green egg, dead animal and alcohol. The "Boro".. TN
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Congratulations. There is no turning back now.
Small & Large BGE
Nashville, TN
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Make sure you have shoes on when you run over and kick your gasser screaming "you piece of sh$t!"...
EnjoyMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I been looking for a way to do cabbage on the grill. If you try it let me know how you like it.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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It's the flavor from the charcoal, the moisture in the meat but as much as anything it's the versatility of being able to cook anything, any way possible and have it be excellent.XLBGE & LBGENorth Richland Hills, TX
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Other than flavor and moisture there will be very little difference between your gasser and your egg. I've sold 2 eggs in the last 2 weeks while I was visiting my dealer to get some rubs and look at the champion table again... Enjoy.
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hapster said:Make sure you have shoes on when you run over and kick your gasser screaming "you piece of sh$t!"... Enjoy
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
I too am a recent gasser to egger. The flavour, man, the flavour. Done spatch chicken, twice, reverse seared striploins (wow), ribs and several different veggies. All indirect except the steaks. Just excellent.Gettin' a little better everyday
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Ketch said:I too am a recent gasser to egger. The flavour, man, the flavour. Done spatch chicken, twice, reverse seared striploins (wow), ribs and several different veggies. All indirect except the steaks. Just excellent.Don't kick your gasser to the curb, specially a Nappy. I still use my old Broil King, mostly as a warming oven. It is ideal. Veggies, are often still done on the gasser, SWMBO does not care for smoked veggies.For your first cook, at least 4 hours before eating time, fire it up, then in with the setter, drip pan and grid. Set the bottom vent at about an inch, the DFMT with the petals open. Take the three hours to learn and let it idle until you get a stable 350-400. Use the spare time wisely, I suggest to imbibe in Lamb's or maybe a Moosehead or two. About 1 hour before you want to serve, throw on your spatched chicken and you will know why we love our eggs.First thing I ever cooked on a Kamado was a spatched chicken on my neighbors KJ. He gave me these instructions and I've never looked back.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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To shtgunal3 Sorry for my lack of working with the forum. But for a cabbage cook. How to grill by Steven Raichlen.
XL and Small
Chattanooga, TN
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To CANMAN U will be amazed at the difference. it is a whole other ride in cooking. Hope u enjoy!!!!!
XL and Small
Chattanooga, TN
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You will wonder why didn't you do it years ago!
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You're one of the most dedicated future eggers I've seen. Actively posting for nearly 7 months and you don't have an egg yet. There is something pretty badass about that!
Very much looking forward to some cook threads (with pics)!!Just a hack that makes some $hitty BBQ.... -
Hey newf! Cabbage rolls, lasagna, sheperd's pie, moose pie, tourtiere or cannelloni will be way better on the egg than in your oven.
Steve
Caledon, ON
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Not even in the same stratosphere. Case in point.....I had a gasser I paid around $600 for about eight years ago. Got the Egg last summer and realized recently I hadn't fired up the gasser since I got the Egg, about nine months. Sold it to a guy on craigslist for $75 and was happy to see it go. I even helped him load it up.
I've also had top-notch smokers in the past too. The Egg does as good a job, if not better, on low and slow BBQ plus the versatility of the Egg is far better and what really sold me.
Welcome to the cult.....now see if you can get your friends and relatives to join.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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once you EGG theirs not else2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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I have had my egg for About a month now. I can sum it up like this, a bad cook on an egg is better than a great cook on a gasser. This thing is truly amazing, my 5 year old and 3 year old keep wanting me to make more food on it.
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I am a noob too. You will soon understand and welcome aboard!!!Milton, GA.
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Skiddymarker said:Ketch said:I too am a recent gasser to egger. The flavour, man, the flavour. Done spatch chicken, twice, reverse seared striploins (wow), ribs and several different veggies. All indirect except the steaks. Just excellent.Don't kick your gasser to the curb, specially a Nappy. I still use my old Broil King, mostly as a warming oven. It is ideal. Veggies, are often still done on the gasser, SWMBO does not care for smoked veggies.For your first cook, at least 4 hours before eating time, fire it up, then in with the setter, drip pan and grid. Set the bottom vent at about an inch, the DFMT with the petals open. Take the three hours to learn and let it idle until you get a stable 350-400. Use the spare time wisely, I suggest to imbibe in Lamb's or maybe a Moosehead or two. About 1 hour before you want to serve, throw on your spatched chicken and you will know why we love our eggs.First thing I ever cooked on a Kamado was a spatched chicken on my neighbors KJ. He gave me these instructions and I've never looked back.As for what makes the Egg a whole new experience? Sure the lump taste and the moisture retention will be immediately noticeable, but as you get used to to the new flavours you'll start noticing a whole new dimension. It really does add a satisfying complexity to anything I've cooked on it so far.It's kind of like magic.
New Brunswick, Canada
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I agree with what everyone else has said. I haven't used a gasser for years (converted to the egg from a Weber charcoal grill) and still I noticed a big difference.One other difference between the gasser and the egg is that you're going to acquire a robust smokey aroma that will constantly remind you that you're now in the cult!)---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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To me it's the wood fired taste with the convenience of being able to maintain an oven temperature setting.
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Once you start cooking on the egg you will wonder why you waited so long to make the change. You will also wonder how to find enough meats to cook to solve your egg craving. Everything taste better on the egg.Gulf Coast FL
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