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n2wdw

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n2wdw
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  • Reflections after owning egg for 1 month

    I've had my XL egg for a month.  Since then I've bought alot of accessories, including a place setter, Woo2, AR, full and half pizza stones, etc. 

    I'm very happy with everything I've cooked low and slow.  I've cooked chicken (brined overnight, around 225, 8+ hours), spatchcocked chicken (no brining, 350-375, a little over an hour), pork and beef ribs.  Everything has turned out great, and by that, I mean better than on my Weber gas grill.

    But short cooks have been a challenge, mostly steaks cooked either direct or indirect heat.  I've figured out how to avoid flare ups (based on help here -- just keep the dome closed, duh!).  Tonight I cooked filets and racks of lamb.  They were all good, but not better than what I can do on the Weber.  I wonder if the egg really has as much advantage over quick cooks, because you don't need the moisture advantages of the egg as much, you don't need the temperature control as much, and over a short period you can introduced probably as much smoke in a weber as you can in the egg. 

    I'm very interested in comments, I hope people will tell me I'm wrong about the advantages of the egg for quick cooks.


  • 2 disappointing cooks - steak and salmon

    So far with my egg I've done indirect, low and slow.  Saturday night (yesterday) I finally did a direct cook, steaks.  I got the egg to about 400 and then put the steaks on.  It was very hard to grill (the heat was tough on my arms), because the grill is so close to the charcoal.  I managed to keep them to just slightly charred and about medium rare, but I could have done a better job on my gas Weber.  Okay, I've been holding off buying an AR, but tomorrow I'm getting the combo!  I definitely see the advantage of grilling direct at or above the felt line.  I'm also going to get the half pizza stone (will that  fit in the AR?) as it would have been nice to move the steaks to indirect after getting the initial sear.

    Today I did smoked salmon.  I did a simple brine of 2 quarts of water + 1/2 cup salt + 1/2 cup sugar.  I think the brine is important to keep the fish moist while in the egg.  I brined the fish (about 2.5 pounds of filets) for a few hours, then washed the fish with water, patted them dry and shacked on salt and pepper.  I had the egg at about 250 and it took about 1.5 hours indirect to get the fish to about 145 degrees.  The fish came out moist, but it was too salty!  Ugh!  Okay, now I know to not salt the fish after brining in a salt solution.  Also, I think next time I'll pull the fish at about 140 degrees and then cover with foil for a few minutes. Live and learn ...


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