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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ringkingpin ·

About

Username
ringkingpin
Joined
-
Visits
292
Last Active
Roles
Member
Points
77
Posts
235
  • Functional, Durable, Clean! Finally done with my eggs new home :)

    Hey gang,

    I've been a member / lurker for a while but not a frequent poster.  I've been cooking on BGE's for about 10 years now.  I have a large, a small and a mini.  
    I want to share with you my completed outdoor kitchen and some of the various steps of construction.  
    The design was to be durable, functional and clean looking.  I went through many, many variations of the layout and decided on my 2stone Pizza Grill, a small BGE and a Large BGE.  There is a 15" wide drawer that pulls out for a garbage can and storage and then two more for coal storage, tools, utensils, etc and a 'fridge.
    I just finished it last week and have cooked on it a number of times and it's a joy to work on.  I couldn't be happier.  One thing I noticed on my first cook which was a paella was how nice it is to have the eggs perfectly leveled for certain things.  When the paella pan was filled up with liquid, it stayed perfectly dispersed and more importantly evaporated evenly, ensuring a nice, thick, even soccorat.
    This was the first drawing I made this winter, not what I made but a starting point:

    image

    a later, computer rendering of a different layout
    image

    we sunk a number of tubes past the frost line to make a foundation:
    image

    the foundation was plumbed with water, electric and gas, all in boring sleeves.  You can see some of the 8x8 limestone in the corner of this pic.  The sides and back are limestone.
    image


    ok, jump forward quite a bit.  Here the limestone block work is more or less done.  Also all of the wood frame work for the cabinertry was done too, in marine plywood and sealed.  The frame for the concrete countertop is made and they're working away on the counter:
    image

    two rolled aluminum angle rings as molds for the eggs
    image

    this is a 2x2 stainless angle flange for the pizza grill which sticks above the surface 3/8" 
    image


    working it
    image

    the finished, dried surface two weeks later
    image

    image

    more progress, 24" 2 drawer perlick fridge installed
    image

    the finished product!  Pizza oven installed, capstone installed, cedar cabinetry done.  
    image

    We're modifiying the grill top so it goes over the flange, all the way down so water won't get in there
    image

    image


    not a very good pic, I should get more but this kinda shows how the eggs are mounted.  We made two trays out of 3/16" 304 stainless 3" deep. In each tray is a 1" drain in the corner.  The cabinets are lined with concrete board, and then stainless angle was screwed to the sides to hold the tray.  The small egg tray is a bit high than the larges so the drain from the small one goes in to the large ones and then down a tube, in to the ground. 
    image

    In the back of unit, we sunk two dozen, 1" stainless rounds that are 8" long and drilled and tapped at one end.  These are there to mount whatever off in the future, lights, heaters, awning, etc.  I think I'm going to work on the lighting next, right now I just have that machinsts light and want something a little more appropriate.  
    Anyhew, I'm pysched it's done and love using it!  


  • Re: Big Green Egg rotisserie kit called Kamado Mate has anyone heard of it?

    I'm suprised that nobody has brought up the benefit of self basting on a rotisserie.  
  • Re: How do I foodsaver a Brisket?

    I like to keep them as whole chunks and then pack them and freeze.  I'm of the school of thought that mass = more juices.
  • Re: Has anyone noticed?

    Fat takes on flavor.  This is why when you're making ice cream, it's best to let the mixture sit overnight so the butter and milk fats can take on more of the flavor.  It's the same thing with any fatty meat, like pork butt.  
  • Re: First Post - Excited to show off my table

    my bad, I couldn't see the plate setter in the pic. I couldn't tell what it was.  Nice table!

    How long did you let the concrete cure?  I cracked the concrete on my table top about a month after pouring it by doing a high heat wok session.  We pasted it up and you can't tell it cracked unless you look carefully.  Hopefully mine makes it through the winter!