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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

What eggccessories do you use most

highpresshighpress Posts: 694
edited November -1 in EggHead Forum
The other day i was cleaning out the plastic bin that holds my BGE accessories and other grilling items. I have an adjustable rig, spider (no small grid yet so i can't use it yet), cast iron grid, plate setter, pizza stone, and a bunch of other misc items that rarely gets used. Various spatulas, tongs, forks, brushes, mops, that were either given to me or that i have purchased thinking that i would use them. So i was just curious what you guys use the most... here's my rundown:

Adjustable Rig: Haven't used this much at all. Alot of people swear by it, but i just haven't seen a need for it. I know it would be handy to have to cook multiple tiers, but that's also kind if a pain in the butt if you want to flip something, move something around etc.I guess with the amount of food that i normally cook a platesetter works better for me.

Spider: i bought this with the intention of searing steaks closer to the fire. However i do not have a grid that fits, i didn't buy it at the time. And i just never got around to it. Allthough i understand it is great for wok cooking. unfortunately i don't own one of those either. Maybe i will get a small grid at next eggfest and try this out. See what searing closer to the fire does...

Platesetter: use this about 50% of the time when i fire up the egg. just depends on if i'm going direct/indirect. Whenever i have gone indirect, i use this. Good for pizza set ups too. I have tried using the adj. rig and then a pan as indirect setup, but for 99.99% of indirect cooks this is easiest way.

Pizza stone - Use it all the time when doing pizzas. Wouldn't do a pizza w/out it. Allthough i have cooked directly on the platesetter before, and it does work. Just have to watch food closer.

Cast Iron Grid - Bought this for searing mainly. Used it for a while, then I kind of stopped using it. I didn't like hanging it off my mate with thirdeye's grid lifter. I thought it would be too much weight on the mate. Went back to using regular grid that came with the egg. Of course i had this outside (in plastic storage) and has rusted. I have recently cleaned, reseasoned, and put it back on the egg in an attempt to use more often.

Thirdeye Grid Lifter - Use this everytime i fire up the egg. along with his ash tool. Nothing better. Love being able to hang the grid from a my mate or other table.

Thermapen- used pretty much every day. None better bar none.

misc. tongs spatulas - I must had at least $50 woth of "BBQ" tongs, spatulas, forks, etc. Most of the stuff i cook on the egg i use a cheap long handled pair of kitchen tongs. I like using a metal spatula from time to time..

Sorry for the rant guys, just thought i'd share my experience with the different things i've purchased for the egg. Some i use not so much and some i use all the time...

Future purchases: not sure.. half pizza stone so i can go indirect while direct on other side? :side:

Comments

  • AZRPAZRP Posts: 10,116
    The thermapen is my favorite accessory. -RP
  • Easily would be the Platesetter for me.

    Also, I use the digital/remote thermometer just about as much.

    Just started using the pizza stone more often for pizzas and breads.

    So, that would be my top 3.

    Happy Eggin'!
  • skihornskihorn Posts: 600
    The only thing I can think of that I rarely use is my vertical rib holder for my Medium as I always use my Large for ribs and only use the Medium when I am cooking more ribs than the Large will handle. Oh, I also was given a branding iron (Longhorn) for steaks. Keep meaning to try it but always forget.

    The items I use all the time - grill gripper, ash tool, gloves, plate setter (for indirects only), remote therm (times 2 as I want a second opinion), thermapen, pizza stone (for pizza and bread), brush for cleaning grill, vertical holder for Large (for ribs and certain meats by inverting), fish grids (for fish and often for veggies). I am sure I am forgetting some things.

    EDIT: I also keep 12 different types of woods (including some blends) in my inventory.
    Freddie
    League City, TX
  • I probably use my Thermapen more than anything else, with the plate setter a close second. I just ordered an adjustable rig and spider, and expect those to get frequent use too. My pizza stone gets a lot of use for baking bread and making pizzas.

    The other things I use most often are my collection of BBQ cookbooks. While I don't often cook recipes right out of them, they help me think of things to make, techniques I might want to try, rubs and sauces I might want to incorporate into a cook, etc. My two current favorites are Adam Perry Lang's Serious BBQ and Bill and Cheryl Jamison's Smoke and Spice. I kind of like the Dinosaur BBQ cookbook too, but their recipes are all for cooking the menu items from their restaurant on gas grills or in the oven. Still good for ideas though, and I like their sauce.

    -John
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Plate Setter, hands down. Then CI grid, spider and CI skillet on it for fish.

    Mike
  • Oh yeah!...the grill gripper - that one is used EVERY time.

    Just bought one this summer - don't know why I didn't get one sooner.
  • thechief96thechief96 Posts: 1,907
    I use the platesetter, thermapen and polder temp gauges.
    Dave
    San Jose, CA
    The Duke of Loney
  • fishlessmanfishlessman Posts: 15,704
    i think it depends more on what you cook and how you like to cook it, i do a lot of direct cooks and the height of the rig comes in handy. ive never owned a platesetter or even considered getting one, i see its only real use is as a heat mass for bread baking, other than that i would only need a pan or a pizza stone for indirect cooking. thermapen gets used more than anything except maybe my beer koozie while egging :laugh:
  • CrimsongatorCrimsongator Posts: 5,505
    I use the platesetter and the raised grid the most. I use CI on the small if I am cooking steaks and stone on the large for pizzas. That's all I seem to need
  • AngelaAngela Posts: 461
    platesetter
    pizza stone
    cast iron grid
    thermapen
  • stevesailsstevesails Posts: 935
    grill gripper
    plate setter

    At this time that's all I need.
    XL   Walled Lake, MI

  • FockerFocker Posts: 1,421
    Fishless nailed it, it's what you cook and how you cook it. I'm the opposite, I think I've cooked direct a couple of times on the egg.

    I really don't care to hover over the egg moving things around, so I usually set up indirect with the platesetter. Being free from the egg allows me to do other things like yardwork, washing the truck, prepping the rest of the meal, playin catch with the boy, drinking, etc

    I agree with you about the Rig. I thought I would use it the most, hardly the case. Part of that is my own fault. The two overnighters I've done with this setup, the fire has went out. Luckily, I caught them in time and didn't have to chuck any meat. I use the spider with the Large pizza stone, not much of a gap for airflow around the diameter. I also used Wicked lump, which is really dense. I even established the fire for at least 4 or 5 hours before turning in for the night. I haven't given up hope, just not really wanting to buy a smaller stone yet.

    Thermapen is a great tool for any griller, also love my ET-73
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • fishlessmanfishlessman Posts: 15,704
    if your using a spider with a large pizza stone for indirect on low and slows whats happening is that your creating more fire to get the temps in the upper levels up. bigger fire creates more ash faster and your choking off the air supply even faster than normal.could be one reason why your losing the fire with those cooks ;)
  • CruzrCruzr Posts: 91
    Only thing I'd add is MAPP torch. Next, Thermapen, ET-73, placesetter or raised grid.
  • FockerFocker Posts: 1,421
    Thanks fishless, what size stone do you prefer, a medium(bge) or small?
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • MazzdogMazzdog Posts: 44
    Thermapen
    Ash Tool (made life so much easier after getting it..and faster)
    Platesetter
    Bought a pizza stone today
  • James MBJames MB Posts: 349
    Without doubt the first two places go to
    Thirdhand
    Woo ring

    But there should be hon. ment.s for
    Platesetter, wiggle rod, drip tray, ash tool, tongs, bottle opener/corkscrew and, as I discovered tonight after leaving my watch upstairs - a watch / timer oh and for peace of mind a thermapen.

    I have just fallen in love with my latest eggcessory - a Tilley hat T5 / T5H good in the sun and good in the rain so ideal for our summer twinned with a Swanndri when necessary and a head torch if need be.

    Of course none of this would have been possible without the support of my butchers and their dedicated local farmers and of course my family for instilling that love of fire and ember cooked food and my long suffering wife .....
    And for those I've missed (my chimney, my Birkenstocks ...) You know who you are.
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