Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

SmokyBear ·

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  • Re: How to grill with BGE? Is it worth it?

    KiterTodd said:
    I have noticed no difference in taste on hamburgers/hot dogs using the BGE vs. a gas grill.

    Weird.  I've had the exact opposite experience - dogs and burgers on the BGE are AMAZING compared to cooking them on the Weber.

    I actually go through the extra work of cleaning the Mini BGE out, loading it with lump and waiting for startup (can be at 400 in about 12 minutes) just to cook a couple of dogs.

    I took some pics last time I did dogs on the Mini BGE but forgot to save them to the camera roll (from SnapBot) and don't have them any longer - but will post the next batch when I do some.

    Hamburgers on the Mini are moist, smoky, and just undescribeable compared to cooking them on the Weber (dry, comparatively flavorless, no smoky flavor, etc). 

    I've found part of the reason for the smoky goodness is using RO lump on the Mini and the closeness of the food to the fire..I use OO + RO on the KJ, but the RO puts off copious amounts of smoke on the little Mini and food on it - regardless of whether it's dogs, burgers, chops or anything else have a taste I haven't been able to replicate on the gasser.

    Like some others, I haven't turned on my Weber since I got my Mini (and KJ) and it's now it's not much more than a glorified Kamado accessory storage cabinet..

    PS: Since I have a Cookshack SM025 for dedicated smoking (which does an AMAZING job), I only use the Mini BGE and Kamado Joe Classic for grilling (literally 'everything' from Spatchcock chick to Chops to Burgers to Chick parts) and pizzas.  No L&S on the KJ as it's on a wood deck and I don't want to leave an unattended fire for 12-16 hours..

  • Re: Spatchcock ready to go but raining; will it be good to cook tomorrow?

    Wow..that's a nice setup!

    Just so you guys don't think I totally wussed out with a little sprinkle...

    I just read that SE MI got ** 4.5 inches ** of rain today.  Streets and basements are flooded everywhere..roads are closed..it wasn't just "rain" - it was "torrents"!

    I also think I saw a bearded guy dressed in sackcloth, with a whole bunch of critters in a very large boat go down my street at one point.  Not entirely sure, but looked that way..
  • Re: Spatchcock in fridge 24 hrs, high in dome and skin STILL not crispy?

    @SGH - Will do..thanks!
  • Re: I was proven wrong.

    I found that combining OO with RO also works well, and lowers the overall cost of the cook.

    I use about a half pound of OO on the bottom (big pieces) and pile the considerably smaller pieces of RO on top of that.

    Even this small amount of OO (I make sure there's 2 - 2.5 total lbs of lump in my firebox when lighting - whether all new or a combination of new and old) has made a huge difference in ability to get to 400 quickly, and to get hotter temps overall.

    I also like that I can still get the smokiness of RO using this approach.

    BTW, RO has been awful for me this year - tons of very small pieces in the 16 lb bags from WW.  Seems like almost half the bag is unusable or for "top of pile" only.  The "bigger" pieces have not been much better, and it's been a challenge to find many big pieces at all in an average bag of RO.  Not sure if WW guys just bashed the bags around or what the deal is, but it's truly been garbage lump for me this year.

    So, for anyone who wants to save a few pennies - a combo OO + RO is a good way to go in my experience.
  • Re: What's your go to rub?

    JRWhitee said:
    Because of this thread I just went and bought some Dizzy Pig Raging River for the Spatchcocks I am doing tomorrow night. 
    Good call!  It's our go-to rub for Spatchcock Chick.