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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Just wanna say goodbye!!!

Ok....so after 6 months of waiting i've finally reached a milestone...the last weekend of using my Napoleon gasser is here and next w/e I pick up my large egg.The gasser will be a storage unit from now on and I am so looking forward to egging something. Maybe spatchcock chicken or a butt as suggested by many but I wanna do someting different maybe smoked cabbage rolls what ya think? I have to ask tho what makes the egg so much better than the old gasser?  Is it charcoal flavor or maybe moisture retention...is it really a game changer as many say.I get pretty good results going indirect on the gasser and am looking forward to a change!!!! So excited!!!!
Hows ya gettin' on, me ol ****



Kippens.Newfoundland and Labrador. (Canada).
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Comments

  • RaymontRaymont Posts: 345
    Congratulations. There is no turning back now.

    Small & Large BGE

    Nashville, TN

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  • shtgunal3shtgunal3 Posts: 2,902
    I been looking for a way to do cabbage on the grill. If you try it let me know how you like it.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • EggRacerEggRacer Posts: 400
    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 & LBGE
    North Richland Hills, TX
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  • SpaightlabsSpaightlabs Posts: 702
    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.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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  • CANMAN1976CANMAN1976 Posts: 1,562
    hapster said:
    Make sure you have shoes on when you run over and kick your gasser screaming "you piece of sh$t!"... Enjoy
    Ahh Hapster my wife laughed out loud when I read her this!!!! Hope its true!!!!
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
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  • KetchKetch Posts: 4
    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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  • SkiddymarkerSkiddymarker Posts: 7,151
    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.  
    Jamie - this is the difference - taste. You can smoke on a gasser, but not like you can on the egg. 
    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. - Vee-Gan: old Indian word for poor hunter. 
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  • JebpotJebpot Posts: 347
    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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  • JebpotJebpot Posts: 347
    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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  • cazzycazzy Posts: 8,255
    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....
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  • Little StevenLittle Steven Posts: 27,352
    edited June 2013
    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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  • KennyLeeKennyLee Posts: 689

    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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  • CharlesmaneriCharlesmaneri Posts: 1,295
    once  you EGG theirs not else 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • drmarkodrmarko Posts: 6
    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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  • flynnbobflynnbob Posts: 620
    I am a noob too.  You will soon understand and welcome aboard!!!
    Milton, GA.
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  • BigWingsBigWings Posts: 111
    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.  
    Jamie - this is the difference - taste. You can smoke on a gasser, but not like you can on the egg. 
    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. 
    I agree with everything Skiddy says, except about the Keith's.   Black Horse, or maybe a Dominion would be more suitable for the maiden voyage.

    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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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,610
    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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  • sharhammsharhamm Posts: 255
    To me it's the wood fired taste with the convenience of being able to maintain an oven temperature setting.
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  • grEGGorysgrEGGorys Posts: 162
    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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