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Comments
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Are you thinking of campfire cooking with a DO? I've done cakes and such in a campfire with coals on top and bottom. Never heard of that on an egg though. Just set it on the grid. If you want a smoky flavor, you want to leave the lid off anyway.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thank you that is all I was wondering. Just watched Dr bbq cook chili on the egg. I got mine with legs think I might regret that.XL & waiting for my Mini Max Bloomington MN.
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I do soups and chili. If I have to sauté I will do direct on the grid until it is time to simmer for an extended period, then I will set on spacers on the plate setter.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Matt what temp do you use for chilli.XL & waiting for my Mini Max Bloomington MN.
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I'll run 350ish to sauté my onions, celery and meat and then add the PS for the simmering portion, backing it back down to 250ish.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks for the help guys going to make chili for the game tomorrow,XL & waiting for my Mini Max Bloomington MN.
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Mine has legs also. I just set it on the plate setter and if you want to sauté, the legs will fit in the grid. Or you could always just place it right in the coals.NW IOWA
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I came across this recently. Might serve as a guide.225-250° Low250-325° Med Low325-375° Med375-450° Med High450-600° HighSeems like they ought to be in the ballpark anyway. Haven't really tried to be that particular.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks to everyone, I have not posted much but this is a very helpful forum.XL & waiting for my Mini Max Bloomington MN.
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Carolina Q said:Are you thinking of campfire cooking with a DO? I've done cakes and such in a campfire with coals on top and bottom. Never heard of that on an egg though. Just set it on the grid. If you want a smoky flavor, you want to leave the lid off anyway.
Not in a BGE, but in one of my Kamados....beef short ribs. Delish. No wind issues, stable, great excuse to clean out yesterday's ash.When I'm not Eggin', I'm scootin' Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?) -
I run a different chart...Carolina Q said:I came across this recently. Might serve as a guide.
225-250° Low250-325° Med Low325-375° Med375-450° Med High450-600° HighSeems like they ought to be in the ballpark anyway. Haven't really tried to be that particular.
Low...2 beers
Med low..6 beers
Medium...12 beers
Med high...add Woodford
High. ..added more Woodford
Green egg, dead animal and alcohol. The "Boro".. TN -
done = woke up next to the egg...
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@henapple - your egg must burn 1 beer cooler than mine-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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No legs on my DO. I have cooked chili right on the PS. Have also cooked on the grid.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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