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Walt2015
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

jfm0830

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  • Re: Creme Brûlée from New BGE Cookbook

    @grege345 Thanks for your kind words. I know what you mean because I see myself making things all spring and summer from this book. Just about everything in it looks great. When I was writing my blog entry I started listing some interesting/typical recipes and I hit 20 or so in no time and I had left out at least 20 more. I am really loving this cookbook.
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  • Re: Mini Max at Eggtoberfest

    I saw these at EGGtoberfest and at the Mothership. While I don't have a use case for it, I can see plenty of reasons to want one. I was told on my visit to the Mothership that a lot of restaurants are using Minis, but would like more grill area in a unit that can sit on a counter. A couple comments about things I've read here: - I always laugh when people call Apple buyers sheep. These so-called sheep seem to be pretty bright: Macs often have lower Total Cost of Ownership vs initially less expensive computers. Also, Apple products often have the highest Customer Satisfaction ratings over other devices in their category. So to me, lumping BGE in with Apple wouldn't be a bad place for BGE to be in their industry. - While I feel for people who own the Mini or Small if one or both of them are discontinued, I don't think this throws out the lifetime warranty argument at all. When I heard about this coming new product, my first question was: which existing product is it replacing? Whether we like it or not, a company can't be expected to keep a product in it's line forever just because it was offered with a lifetime warantee. I also think the law requires them to keep spare parts available for a certain number of years after a product is discontinued anyway. So there should be some time for people to see how the MiniMax performs and to decide what to do. I think in this case BGE is making a good faith effort towards honoring the lifetime warantee in the best and only practical way possible. Jim
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  • Re: Cowboy Rib-eye - Best Steak I've Ever Had

    First of all, thanks for the additional comments on this post. It's funny that it is coming back to life when it did. I will be having some special guests soon and I was trying to decide what to make. I am strongly leaning towards making some Cowboy Rib-eyes. 

    As for the reverse sear, and this is just one man's opinion, I am not a fan. I have tried it, and it has been reasonably successful, but I personally don't care for it. I like the idea of getting the proper sear on the steak and then taking it up to the desired doneness temperature at which time I can pull it without any hesitation. This works correctly every time whether my grill is running a little high or low in terms of cooking temperature. With the reverse sear you have to try to guess when to start searing the steak. I don't like this because you may guess wrong and end up not getting enough of a sear on it or getting too much depending on how you guessed. Also if your grill is running at a higher or lower than the last time, that can affect the degree of sear you get as well. 

    Another reason I like doing thick steaks the conventional way, is I can leave the temperature probes out of the meat while I am doing the direct portion of the cook. When I switch over to indirect I can insert the probes and monitor the cook the rest of the way. Doing the sear at the end I have to have the probes in during the direct portion of the cook too so I know when the steak is cooked. I run the risk of flareups damaging my temperature probes. 

    I know one of the reasons folks do a reverse sear is because it is easier to raise the temperature quickly in a Big Green Egg, than it is to lower it. If I need to do a high temperature sear followed by a lower temperature indirect cook, I cheat. Where I have two Big Green Eggs, I can use one for the high-temperature sear and set the other one up to do the lower temperature indirect portion of the cook. I know this is not an option that is available to everybody, but since I have the two Eggs anyway why not take advantage of it? This way I don't have to pull and hold the steaks while I wait for the Egg to reach my higher searing temperature. 

    As I said: this is just one man's opinion. For those of you who like doing reverse sear more power to you. I'm not going to tell you that your steak doesn't taste delicious too. As long as we both get the same great final results, how we got there is a lot less important.

    Jim
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  • Re: Cast Iron Skillet Burgers - Direct or Indirect?

    While I was too late to help this time, I will pass along what my experience has been. When I am using a cast iron skillet or the Dutch oven, I always go direct. I tried doing several cooks like this indirect and the extra stability you get having the Platesetter in is a doubled edged sword. You do get more even temps and more even heat across the grill grate. But should you need to adjust temps up or down it takes longer for the temps to react due to the mass of the Platesetter. Plus it is easy to overdo the adjustment because of the slow reaction time.

    The other thing I do is check the pan or Dutch oven temperature by shooting it with an infra-red thermometer. This way is more accurate than guessing at the grate temp, since I am taking the actual temperature of the pan I am using.
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  • Re: Theory: Downside to Spatchcock

    Glad the pizza finally worked out for you. Just for the record, spatchcocking is not a grilling method. It is a way of preparing the bird so it cooks more evenly. Whether you do it direct, indirect or in the oven is up to you. The best chicken my wife and I have ever had was the first one I ever made on my then new LBGE. It was spatchcocked, cooked at 375 degrees indirect on the s/s grid on the Platesetter installed legs up. I used a foil drip pan to catch all of the drippings. It was started breast side up, and midway through the cook was flipped to finish breast side down. It took about 90 minutes total and was the moistest bird either of us had ever tasted. So if you continue to have issues cooking it direct, there is no reason you can't do it indirect.

    Jim
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