Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Crimsongator
About
- Username
- Crimsongator
- Joined
- -
- Visits
- 108
- Last Active
- Roles
- Member
- Posts
- 5,239
Reactions
Comments
-
Not sure about this. I suppose you could benefit from slightly freezing a steak cut on the thin side. This would give you a little more wiggle room so you don't over cook the thing. If you want the crust, I suggest pan searing it in stead of grillin…
-
Since just a sliver of that one came off why not still use it?
-
chrisnjenn said: The Egg is only as good as the one cooking on it. I have had some crap off the Egg from some who own them. Congrats. Isn't that the truth!
-
Hey newby, nobody knows the price. It hasn't been officially released yet
-
My progression has been:1L2L2L and 1S2L, 1S, 1mini1XL, 1L, 1S, 1mini2XL, 1S, 1mini2XL, 1S1XL, 1S1XL, 1L, 1S
-
520dvx said: Thinking about adding a medium to go with our large .... about what is the current price for a medium ? You are in the $600-700 range for a medium egg plus the accessories. Have you considered another large (if you don't exp…
-
It is a much older style. Notice the seam down the side of the egg. It was originally made in 2 pieces and 'fused' together with a ceramic glue. It also has the original ceramic fire grate, instead of the CI one.
-
jbenny said: I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do. How long did they cook? I think you need more time on the smoker
-
I think your only option is the platesetter (which I have been told is included)
-
Many people say they have been told the price but no MSRP has been declared by BGE yet! It will be between $1800-$4000 based on the responses :-)
-
tazcrash said: I almost have to wonder if the opening on top will limit the temp. The egg rarely goes low when the dome is open too long. It always comes back hotter than the original setting
-
Lit said: Just noticed the much bigger thermometer on the xxl. Wonder if that will be a new egg option. The thermo on there was a Tel Tru, btw
-
Greeno55 said: Wow!! Does that lid come with hydraulic lift assist? The lid is very easy to lift. It was much better than I expected. It is a similar design to the XL, with some tweaks (I think)
-
Better the "pull my finger' than the 'sniff my finger" that you and Zip keep playing on each other!
-
Btw Steven, If they took the fire box and ring out of the XXL, I think we could close you up inside of it!
-
what DOESN'T give you gas?
-
Based on the discussion yesterday it appears the price has yet to be set. I can also say that I have spoken directly to our distributor rep, the estimated arrival time has not been set yet either.
-
I think it can be expected later this year in very limited quantities and I don't think the price has been established yet. It will be perfect for very large cooks (maybe a culinary partner or restaurant).The depth of the base is impressive in perso…
-
I know, generally when you see the XL next to the other eggs you think, wow that thing is huge. When you see it next to the XXL it is just dwarfed.
-
You can add some beef broth or beef base to the pan to help with flavor. Mostly you will generate your own jous so I don't always add liquids.
-
I have gotten to where I cook briskets (whole and flats) in foil pans and wrap tightly when the brisket gets in the 160* range. This helps it finish with moisture but also preserves the liquids for flavor later
-
That is a great design
-
I've had both and prefer the XL. I had 8 butts on it Saturday, can do large pizzas, ribs seem to fit better for me on it and I like its 2 tier rack
-
I sold the mini I had and have missed it. I am looking now for a replacement!
-
You got a 3 legged chicken?
-
3 years according to the BGE warranty link on their webpage http://www.biggreenegg.com/support/warranty/
-
Either Friday afternoons or Saturday after turn in is the best time to talk to teams. If you get a good conversation going on Saturday you may get to try some of the leftovers that didn't turn in. We don't mind giving out some as long as it doesn't …
-
I am starting my 3rd year of doing competitions and have enjoyed it. My suggestion is to find a backyard/shadetree comp that is close. You will only cook ribs and chicken to begin with. The entry fees are less but so is the amount you can win. I jok…
-
PlanoPokes gave you a similar suggestion to what I would do. Be sure you only get a 7lb butt or so. No need to try and go quick and something too large. Also, try to build in as much rest time as possible. It never hurts.
-
I would cook the brisket to about 165-170* and then foil it. Let it cook foiled to 200* internal, rest for 3 hours and slice. But that is what i would do.