Dont give up on that BGE you will soon become an accomplished chef with it :) You will be making the best food you have ever eaten. I have friends that will call me and ask when im cooking on the egg next.
Dont stick to one thing either , dont be afraid to try new things , steak , ribs ,chicken ( spatchcock is easy and delicious) , Turkey , Ive done awesome prime rib , You can do Bread, pizza , cookie, cobbler ,
the list goes on and on . When you get frustrated try something new , And the people on this site are awesome and always willing to help . Try the recipe section too great recipes there
If you send me your email i will send you a tips and tricks email sent to me when i first got my egg its a big help
Thanks for the responses. Good to know replacements are available. Doesn't sound like I will have any BGE cooking over the holiday weekend, but will call the local dealer tomorrow morning first thing.
Just go buy an…
My dads egg had the dome fall TWICE but luckily both times it was next to a wall and it caught it so he hasnt had to replace it. I added a nest handler to mine when i had it apart and moved from Lubbock to Albuquerque. I keep a 7\16 wrench handy t…
just found some ww in stk at my local ace..picked up my first bag and havent got to use it yet.a 22 lb bag was 19.99+uncles sams cut..been using ozark and ro lately good esults and cant beat the price...local harps carr…
I think it would make a fantastic drip pad for the Mad Max Thanksgiving Turkey. Make the gravy right in it
That was my Exact thought too Id cut the handles and use it all the time especially at Thanksgiving
Thanks all i appreciate the help ive got the 3 racks laying on the egg so during the last hour i'll add my raised grid and cook em that way. I dont have the stuff for the marinade right now . Do you think rubbed with Mustard or evoo the dusted wit…
I used to pay $11 bucks for a bag of Ozark Oak ( #10)in Lubbock, Now that im living in Abq i have been buying BGE and its well over $20 for 20#
on the other hand my dad who lives in Spfd Mo is paying around $4 a bag for Ozark Oak
Ozark Oak is by …
I do 1.5'' sirloin , ribeye whatever. I get my egg as hot as i can get it 700-800 degrees sear about a minute and a half on each side then close vents put on rain cap and let sit 2-4 min or so and have a med rare but if your steak are thinner they …
I too always slather it in yellow mustard and use Bad Byrons butt rub i really like the flavor. Set my BGE to about 265 or so and cook indirect to 195 or so. Wrap in foil if you need to hold it for a while or set out to pull. Foiling does seem to so…
i do the same thing with a large can of sliced peaches.
Im going to try it in the 9x12 i have always split that same recipe and cooked it in two large disposable loaf pans
With the peach i add 2 shots of peach schnapps also
I have tried several but nothing has been better than Ozark Oak especially for low and slows. RO isnt bad but wont last like OO
If anyone on here knows where i can find Ozark Oak in Albuquerque Please let me know!!!
check this out if you havent seen it . it will be a ton of help to a new egghead
also this one for vent settings
Ive never brined a butt and they always come out delicious. I like the way they are i dont think i would ever brine one. But like was posted if you have the time to do it it might be worh it just to see the difference
I burned my gasket off about a year ago and have never replaced it.
I dont have any problems with temps or anything just real careful when i close it now that its not got any cushioning of any kind now