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Egg just arrived -some general quick questions

John
John Posts: 62
edited November -1 in EggHead Forum
Good day - Just a few questions to the group when anyone has the time[p]I just got my Large Egg today here in Ottawa, Great White North and am ready to rock and roll.[p]Biggest question is what type of Steak to try - but I can arm wrestling my wife for that one ;-)[p]Wood chips - when adding them to the Lump coal - should I soak for a period of time before adding them in. How much wood should or can be added? ie -cooking ribs or Turkey ??? What type of wood chips are the best you have found ?[p]Besides the grill - is there anything else that needs to be cleaned after use ?[p]Lots and lots of receipts on-line but when cooking lets say a 10lb (or 4.5kg) Turkey (stuffed or un-stuffed) - how long and at what tempature ?? Hows the taste compared to an oven roasted turkey ??[p]Great site - great comments and thanks in advance for any answers[p]Good day eh !![p]John from Ottawa Canada !!

Comments

  • Borders
    Borders Posts: 665
    John , Congrats. For almost bottomless advice and ideas,
    tap in to www.nakedwhiz.com and dizzpigbbq.com. [p]As for steaks, I do ribeyes for me and filets for my wife. We share, and it's all good. Get some thick ones and try the T-Rex method on the nakedwhiz site.
    Scott[p]

  • Borders
    Borders Posts: 665
    John , Correction-- www.dizzypigbbq.com

  • John
    John Posts: 62
    Borders , merci buckets !!![p]John

  • thirdeye
    thirdeye Posts: 7,428
    John ,[p]Below is a link to TNW's site. There is tons of information there for a new Egger. Don't overlook the charcoal database, the recipe section and the cookbook section. Make sure to download Bill Wise's cookbook, it's a great reference.[p]If you http://playingwithfireandsmoke.blogspot.com you will go to my homepage where you can find some recipes with pictures and other tips. Take a look at the introduction to barbecue page.[p]Back to your questions:[p]Wood - I don't soak at all.[p]Recipes for turkey - Most will mirror how you cook in the oven. Many folks use roasting temps around 325° to 350°. A probe thermometer will be very helpful so you can monitor the progress of the cook instead of basing it on time alone.[p]Taste - I like the flavor of most things in the Egg over the oven. You do not always have to use wood chips.[p]I brush the grill after each use, and if I use a drip pan it is usually lined in foil, so I clean it after everything has cooled and the grease has set-up. Every few cooks, scoop out the ashes when they are COLD.[p]~thirdeye~

    [ul][li]TNW[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • John
    John Posts: 62
    thirdeye, Thanks so much for the advice and link to your web site - some great tips and pictures !! And those ribs !! Using the indirect method - what did you use ?? Would that apply to Beef Ribs as well as pork ??[p]Great site and Thanks again[p]John

  • WessB
    WessB Posts: 6,937
    John ,
    You might be able to gain a little help from my website also...HTH[p]Wess

    [ul][li]WessB`s[/ul]
  • John
    John Posts: 62
    WessB,Thanks !! Great site !![p]John

  • thirdeye
    thirdeye Posts: 7,428
    0e9f1f22.jpg
    <p />John,[p]Yep, those ribs were indirect. Beef ribs are a similar cook just longer for the real meaty ones. Short ribs like the one above are great too.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • John ,[p]Welcome to the BGE club John. I am also in Ottawa and enjoy egging all winter. I generally do not soak the wood and use chunks, not chips. I can usually get enough cherry, maple, and oak from friends. I buy hickory chunks whenever I see them. Capital City BBQ carries them. I use very little of anything for chicken and turkey. Just a small chunk of cherry sometimes. I'm going to eggfest for the first time this year, should be fun. You should think about going as well. enjoy..Paul
  • Rollocks
    Rollocks Posts: 570
    I prefer 1 1/2 inch thick strip steaks. Get best grade available.
  • Hatchling
    Hatchling Posts: 32
    John ,[p]I'm in Ottawa as well. I am partial to the King of all steaks, the rib steak, bone in.[p]Sterling Steak house in Gatineau will sell you their Sterling beef rib steaks over the counter. I have yet to find a better steak in Ottawa.[p]Costco meat is also very good. Try the lamb chops or the rack of lamb. It will bring tears to your eyes.[p]I experiment by soaking my wood chunks in various types of booze. For example when I cook the lamb chops (extra thick) I soak the chunks in Gin. When I do ribs, I soak the chunks in Jack Daniels.[p]That is one of the great things about the Egg. You discover flavours that you did not know existed before.[p]Cheers.[p]Hatchling.[p]
  • Hi John ,
    Another Ottawan here. My first attempt at steak was a striploin cut 1 1/4 inch thick (from Orlicks, which is unfortunately now out of business). I just put olive oil, cracked pepper and garlic on it, and then coarse salt about a minute before grilling. Used the TRex method, and it was the best steak I've ever had, no exageration.
    BTW, I used the egg at -18 this winter; it just takes a bit longer to stabilize the temperature, but works fine. Only thing I discovered the hard way was freezing the gasket shut, so now in the winter I close the top with a thin strip of wood inserted to keep the felt from touching.[p]Cheers,
    Martin