Question for the casual Egg user to push me off the fence

Unknown

Hey, [p]I've been on the fence deciding or not to pickup an egg at the Waldorf Eggfest. Actually thinking about this since last year's eggfest. Now, many on this site are Egg enthusiats where they actually own 3, 4 or 5 eggs. That is a major investment of $1,800-$3,000! That is on the same level of a person who loves something like woodworking where a large investment of money/time is put into it. Or skiiing that requires a huge investment. And I can certainly appreciate the passion each has!![p]But how about the casual user? Have you found the egg a valued investment? Has it really made a change for you? As compared to using a Weber Kettle or a gas grill or a combination of both. Is it necessary to sear a steak at 1000 degrees as compared to whatever a kettle will sear at? Is the taste that much better? What is it about the Egg that is so much better? The flexibility, using it as a grill/smoker? The ease of use? What? I ask you these questions because I am a casual user. I get tired of BBQ, as I need to get away from it for 3-4-5 weeks to again appreciate it. But I do love it then. They say "absence makes the heart grow founder". That can't be any more true for me with BBQ. So.....what is it about the egg that you have found it to be a worthwild investment or have you?[p]I'm sitting here on the fence not sure which way to fall, I need a push in one direction or the other.[p]Howard

Unknown

Howard,
I purchased a demo medium clay egg before ceramic ones were built. This was in the late 70's or early 80's, I don't remember, but I can tell you that the taste of the cooked food is the key to the BGE's success. My clay egg still works after all of these years and even after being submerged with saltwater during Hurricane Ivan. I live on Pensacola Beach, Fl. The only maintenance that I have performed on the egg after all of these years was to repaint the hinges and band; and replace the gasket.
One day I will upgrade to ceramic, maybe when I turn 70 in 5 years.... You can't go wrong; I remember that my first taste of a smoked pork roast at the BGE store in Atlanta, Ga. sold me on this product.

ChefRD

Howard,
For me it was the quality and versatility factor.
I had been buying cheap grills for years and they always rusted out soon (a couple years) in michigan weather. When I got fed up with the constant replacement cycle and really not being able to cook easily/efficiently during the winter, I looked for something else. When I found this new and struggling website I was hooked, I found the Eggs do everything and more than I had expected.
Now I have three (no medium) and have never regretted the decisions on any.
I feel the best reason (other than taste)to have an Egg is that it will last forever (basically) and I can now cook low and slow in any weather I want. The weather is no longer a factor on 'what' I can cook.
HTH,
Ron.

thirdeye

Howard,
The cook, not the cooker makes the real difference…….but the Egg is the most efficient and user friendly cooker I have ever used. It works great in the winter, has very easy temperature control, produces a great finished product, uses less fuel per hour than most stick burners, and in addition to grilling (medium to high temps / direct) or Q (low temps / indirect), you can bake bread or pizza, or cook in a Dutch oven. You don’t have to smoke everything. Some brands of lump have very subtle flavor by themselves. Stick burners are more “hands on” and most casual users don’t like their size along with of some of the hassles with using wood. I can’t comment on a kettle or other thin metal grills, I’ve never owned one. [p]Since you asked, my vote goes for a nudge in the direction of the Egg.[p]~thirdeye~

Chef Wil

Howard,
Heres the honest truth:
I'll cook 3 times a week for a few weeks then stop for 2 to 3 weeks. So call me a part time Occaisional Egger[p]The warranty can't be beat.[p]Yes high temps do make a difference on cooking steaks, seals in the juices as opposed to boiling them out.[p]you can use the egg not just for BBQ, its an outside oven to have fun with, baking bread, pies,etc.( with a clean fire burning and a good quality lump, hardly any taste of smoke that is pronounced is noticed ) So no BBQ after taste.[p]Just the cost of using lump and re-using left over lump will pay for the egg in 5 to 7 years.[p]Invest in a bbq guru or Mickey T's rings for a NO LOSS OF SLEEP kinda night when your doing brisket or butts.[p]It enhances your patio because your neighbors don't have an egg and wish they did.[p]and last but not least..........
You get to be an Occaisional Cult Member of the BGE Society.[p]Sorry for the long post, you asked. HTH

Unknown

Howard,[p]I assume you've read this forum - seen all the different foods that can be cooked on the BGE. All I can add is I too was a casual BBQer. That is until my wife gave me an egg. It has greatly exceeded my expectations. [p]The bottom line - if something happened to my BGE egg today, I would replace it tomorrow. After I've experienced what it can do, I don't want to be without one.[p]Good luck,[p]CTB

Pakak

All your references to how much it MAY cost you leads me to think you might really like using the egg. Then what? You’ll be hooked and there will be no escape! You’ll become a diehard cultist, pledging everlasting allegiance to the mighty egg.[p]I’m divorced and single. There’s a woman I’m sorta interested in at the moment. Quite frankly, she scares the hell out of me. I mean, what *IF* it turns out that we click? YIKES![p]Sounds kinda like the same dilemma. [p]

Wyldwood

Howard,
I agree with Chef Wil that if my Egg broke today, I still wouldn't fire up the gasser I'm using for storage. I'd run out and buy a new Egg the same day. I tasted food from a friend's Egg while in Detroit 2 years ago. I bought a large one the day after I got home to Sacramento. The only reason it took so long was the time it took find where to purchase one. No regrets.

Unknown

Chef Wil,
Would like to know what a Micky T ring is

captaincraigb

Howard,
1 spatchcock chicken and you won't be casual anymore! It's easy,cheap and dang good. The juices pour out of it. Make sure you get a remote thermometer to go with it. I have 2 eggs and no regrets. We cook about three times a week on them. I can't go to the store without cruising the meat section looking for ideas.

Unknown

All,[p]Thanks all for your honest input![p]Howard

Bobby-Q

Howard,
I'm a classically trained chef that has worked all over the place in every type of restaurant using every type of cooking appliance (as I know Chef Wil is also).[p]I am currently spending a lot of time and money working to figure out how to open a restaurant using the BGE. It would be a piece of cake to open a restaurant with traditional gear, but I'm willing to invest the time and effort to make it work with an Egg, even though most of the time it looks like it own't work the way I want it.[p]You will not be disappointed, and if you are, the resale value is always there.[p]Hope that Helps

Nature Boy

Howdy Wil. Hope things are well down south. [p]Your post has me curious about one thing, and I would love to hear what a Chef thinks about the "searing in the juices" thing. It looks as if you are in the camp that believe that the sear "seals" in juices, but several credible sources say that this is a myth. Yes, it creates flavor, no it doesn't seal in juices they say. On the other hand, I have heard more than one chef say that it does seal in the juices. I've heard Flay said it. Probably heard it 100 times in different places before I heard the opposite a few years ago. Not sure what to believe...but I DO like the turbo temp sears I can get on the egg :>)[p]So, whaddya think...Myth? Fact? Go with it cuz it sounds good?
Thanks for your thoughts, and have a great weekend!
Happy cookin
Chris

Bobby-Q

Nature Boy,
I've always thought it was more for flavor. Two reasons, first I have seen seared meats "bleed" just as well as slow cooked. Second, I have had bad burns on my own skin and it didn't seal anything.[p]Also AB did an episode on myths and they showed that searing adds flavor, but doesn't do a thing for juices.[p]So I'd say sear when it was easiest for you. Searing works good up front on Trex because it forces you to wait for the meat to distribute it's juices. If you low and slow a standing rib roast it would be easier to sear it at the end.[p]So I'd say go for it cuz it sounds good.[p]Hope that helps, and I hope Wil will chime in because I'd like to know his thoughts as well.

Unknown

Howard,[p]I was pushed over the edge in 2003 by a fiend... err, friend, who kept harping on how great the Egg was, etc. I had a gas grill and a Weber kettle at the time, and I took a BBQ class from a guy here in St. Lou, who owns a chain of very good BBQ restaurants. I knew how to Q. After the purchase, my BBQ went to much higher level in terms of quality and quantity. Further, I no longer own a gas grill or kettle. I donated the gas and sold the Weber to the guy across the street. Flat out, the Egg is the best. And, it is fun getting to know it and use it. Pizzas on the Egg simply cannot be beat. Blow the dust off that wallet of yours and step up to the plate. You won't be sorry.[p]Regards,
BA in STL

Daddyo

Howard,
There are so many different things you can prepare on the egg that even the casual bbq fan can use it once a week without getting tired of bbq. Have you ever cooked pizza or crab cakes on your Weber? [p]I have one egg, and if it was damaged in a storm, I'd order a new one immediately. I NEED the thing.

Nature Boy

Bobby-Q,
I saw that Alton Brown thing, and lately I am with you and believe it is more for flavor. Also heard several folks say they have read it in food science books.[p]But I have heard the juice thing from enough chefs that I gotta wonder if there could be something to this claim? Even if a very small something? It DOES sound good. Everybody wants to seal dem juices in yaknow.[p]Happy Sunday mang! Keep me posted on when "opening day" is at the restaurant :-)
Chris[p]

Sundown

Howard,
I've had my Large Egg for 5 and my Mini for 3 years. I consider myuself a casual user. I only cook a couple of times a week in the winter and 5 or 6 nights a week in the summer.
LEarning to cook on the Egg(s) isn't brain surgery. As far as the number of Eggs required there's no limit. But, once you start you can and will find reasons for a second, third or fourth comapnion to your original. Like anything else there's a learning curve and with the help of the forum you'll breeze through it without a worry. We relieve angst like no other group. You've been on the fence long enough. As my Gradpa used to say, "make it a boy or a girl son, now."

Sundown

Chris,
Who cares if it seals or doesn't seal? As long as Dizzy Pig is on the meat and it tastes Wicked Good (sorry, I couldn't resist).

Sundown

robroo,
Mickey T's rings are a series of 11 disks with varying sized holes in them that are placed on the top vent of the Egg to control what the daisy wheel controls. They work extremely well. So well in fact I like to refer to them as the 'poor man's BBQ Guru". Shout out to Mickey T and he can tell you more and hopefully someone will pop a photo of them up here for you.

Nature Boy

Sundown,
Good point. :-)
Funny, I was just thinkin. Someone is eating one of your beautifully seared steaks, and says "this is the best steak I have ever had".[p]Do you say
1) Thanks. That is because I sealed in the juices with a good sear.
2) Thanks. That Mallard effect from the sear creates a great flavor doesn't it?
3) Thanks. Not only are the juices sealed in, but the flavor from the sear is fantastic!
4) Thanks. Juicy and good, huh?[p]Hee
Chris

Sundown

Bobby-Q,[p]Resale value? I've never found anyone that "wants out of the Cult". I'm hoping someday to trip over a dufus that's holding a yard sale and doesn't know what the Egg is. I'm not holding my breath on that one so, I'm saving my nickels and dimes on the side and when the time comes I'll tell the little woman that I won it at the Egg raffle. Hehehehehe. UNfortunately she doesn't understand the need for a third, fourth or even a fifth Egg. But. I'll keep her anyway.

mollyshark

Sundown,[p]Arooooo. The cult. I like that.[p]This was a hard question to answer because ALL of the people who now have 2-3-4 eggs started as casual users. I mean, did anyone say hey, I'm going to join this egg cult and buy 4 eggs NOW! It just happens. People get into it in varying degrees of interest and it just grows. How can it not! [p]Am looking forward to meeting more of the cult members at Florida Fest! Too bad you won't be in the neighborhood. Been a LOOONG time.[p]mShark

Fearless Flatlander

Howard, A casual egg user is only casual unitl they get their first egg. The more you use it the more you use it. I got my large BGE in november. I am now cooking on it about 3 times a week. Beef stew in a dutch oven, pizza, chicken, braisd brisket, spare ribs, best baked beans I have ever had and finally a Christmass standing 4 rib roast that blew everyone away. Here is a test for you before you get your egg and loose your webber. Try cooking a pizza on your webber when the temp is minus 5 and the wind is blowing. Pizza ain't BBQ. Rember you can cook without the wood smoke. [p]It is a worth while investment that is only limited by your willingness to experiment.[p]Good luck making your decision. FF

Inna Avrelina

Get the Large egg and don't worry about anything else. It will do anything you want it to do. The other eggs are nice but not necessary.[p]My guess is that you will never regret buying a BGE. Personally I wish I had purchased mine years earlier.

tach18k

Howard,
Starting with 1 Egg may run about 600-700. Maybe less at an Egg fest. You could spend that much on a super stainless grill at Sams, but then propane is oderless and TASTELESS. So will most foods cooked on it, will be oderless and tasteless. You do not need to do a 18 hour cook first time. A simple hamburger on an Egg, is enough to change your mind. In retrospect a good woodworker with all his new tools would not make is first project a Grandfather clock, maybe a jewerly box or handles for his new EGG!!!

Sigmore

tach18k, I'm sorry, but what is a workworker? I've got to know.

thirdeye

Nature Boy,[p]Shirley Corriher says that meat scientists in the 1930's figured out that there is less fluid loss when you use a constant moderate temperature. She further claims that Joy of Cooking, circa 1936 pointed this out too. (Mine is the 1975 edition, and it does describe this technique). Harold McGee explains that a seared crust only looks like it has sealed the surface but in fact it leaks. Cook's Illustrated did a kitchen comparision using a prime rib and reported the findings in their December 1995 issue. CI (and Corriher) prefer browning only as a precaution to killing surface bacteria, then roasting below 250°. (They point out that at roasting at 300° and above will give you the gray (overcooked) border on the slices). they follow with an end sear. Altom Brown does have a good research team and I understand that he subscribes to the ideas of Corriher and McGee as well. All agree that searing at the end works so well, and so quick, since during the cook, the sugars & proteins have had time to be concentrated on the surface. [p]Contrary to all of this..... I do love the flavor of those high temp sears on steaks and chops, as long as the proper rest & dwell are used to yield a rare to medium-rare inside. About half of my steaks are done this way. I rarely do the cajun blackened technique on beef or pork, but I do like it on fish, again for the flavor.[p]~thirdeye~

Bobby-Q

Nature Boy,
5.You just grunt and keep chewing.

Sundown

mollyshark,
Too long MShark, I agree, way too long.
Shooting for Waldorf though.

Nature Boy

thirdeye,
Fantastic post, and great info. What makes this forum great. Thank you!
I would like to experiment more with searing at the end. Works great on chicken fo sho.
Chris