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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
SMITTYtheSMOKER
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The guy that steps out and owns 2 XXL's will move to the front of the Egg Class even if he can't cook a lick....by scoring a "perfect 10" in equipment alone moves him to the top. Gotta be temping to a few out there. For all the Eggers willing to …
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As a volume Egg dealer, we will not go buy a freakin' forklift to simply load those 400lb boxes. You want to buy it come and pick it up yourself. LOL
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Wow, that did not take long. Our 2013 Eggfest is now SOLD OUT, we are closing down regular registration. Demo Eggs are still available, and we are still accepting registrations for Eggfest Chefs. Thanks to everyone for their continued support o…
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I'd wait for the XXXL.- :)
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Our BBQ beans are a favorite for lunch on class days.Rather easy...-Sautee meat (today pork & brisket cubed)-Add yellow onion chopped-Add red and green peppers choppedOnce this all cooks together direct at 350, go indirect at 300.-Add Bush origi…
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Getting the fixins' ready for our BBQ beans.
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Happy Happy Happy.
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On several big cooks for others, we find that cooking at our own facility and transporting the food on food carriers works best. Hot food can stay hot for 5/6 hours.
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pgprescott said: Handlers are great. They tie the whole unit together and they are surprisingly more stable. I agree, cheap insurance for $100.
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Thanks for the video!
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It won't last long if you continue to take in and out of the Egg, leave it sit inside that Egg and keep cooking. Warranty issue if you bought it new and have proof of purchase or submitted your warranty with BGE.
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Tuff n up buttercup!
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You guys are straight-up Gangsters....who knew!
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Talk directly to BGE in Atlanta, it will ultimately be their call.
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If you can proove you bought it new, from an authorised dealer... you'll be fine.
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Overkill IMO, get yourself 2 Large Eggs and outcook this unit all day long.We'll have to buy a forklift to load that shipping box-LOL
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Travel safe.
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The art of cooking/smoking meat in ceramic pots is a well known practice here in the SF Bay Area. There have been importers who have been selling Kamado type cookers for the last 30 years it seems. So we have quite a few younger clients who rememb…
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Same people who drive an hour to save $50 on an Egg...than buy a Torque wrench to put the bands on? LMAO
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bud812 said: SMITTYtheSMOKER said: Place the daisy pivot screw towards the front of the Egg and it won't fall off. It will if its a small Egg. It just don't fit right. I agree on the small DFMT, I feel this design flaw has been arou…
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Place the daisy pivot screw towards the front of the Egg and it won't fall off.
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We've left California three different times it seems to always come down to "Weather vs. $$$$$$"...we came back everytime.
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We do trim the fat cap down to a 1/4", but it is still there to help protect the flat from overcooking. As mentioned before, putting the meat on while still chilled is a key as well.
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The Egg is our secret weapon, although we recognize that a brisket is a very tough cook. We cook with a couple of small chunks of wood, no big secrets here. I think one of the problems an Egger has is trying to cook a brisket flat instead of a whol…
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The Cen-Tex Smoker said: lump is notoriously bad for producing smoke rings. Real wood is much better. If I want a good smoke ring, I'll put like 8-10 chunks of Oak in instead of 2-3. It tastes exactly the same but more wood (not lump) makes f…
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I always use Spare ribs (St Louis Cut).
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Yes, I only use a couple of chunks. One right in the fire and one at the edge of the fire.
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We like to use Oak Lump charcoal along with a couple of chunks of Hickory smoking wood. We will also use some cherry for color on the smoke ring. Hard to beat the Oak/Hickory combination for tradititional BBQ.
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To eliminate wobble pull the firebox up next to the Egg wall on either side. This will firm up things for you.
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Scoop out some hot coals (put in small Egg) and add unlit coals to calm it down. Switch thermometers and move on.