The best thing you've ever cooked on a BGE?

Dredger

This was fantastic. The Joetisserie has been a game-changer.



We like it a lot.

bboulier

So many good things.  But, I think I would have to go with beef ribs.

bgebrent

Dredger said:

This was fantastic. The Joetisserie has been a game-changer.



We like it a lot.

OH my!  Beautiful plate!

TheToast

@SGH I've heard grilled oysters are amazing. How long do you grill for and what temp? Thanks!

@gdenby Wow! How many does that serve? And what's your method? Thanks 

ProductPoet

I completely agree. The Joetisserie is my favorite new accessory.

THEBuckeye

White Chicken Chile

blind99

@acn those korean wraps look incredible!  i need to steal that idea now.

@sgh great looking brisket there.  the brisket gods were smiling!  i've never used an injection, but i think it's time to try.  boy do i wish we could get fresh oysters in the midwest.... alway disappointed when i buy them up here

tarheelmatt

Why haven't I clicked on this till now!  Some nice cooks here.   I don't really have a best in my book really.  

northGAcock

tarheelmatt said:

Why haven't I clicked on this till now!  Some nice cooks here.   I don't really have a best in my book really.  

OK camera guy.....all them pictures and you can't come up with one single one? I am going with lazy on this one. 

minniemoh

The most delicious thing I've had off the egg is not even a difficult cook. Just turns out fantastic. The planked mashed potatoes were good too but the alder planked salmon with a horseradish/chive compound butter is just ridiculously good. Haven't made it in a long time now.



My very close runner up is this:

Plcharfoon

Lobsters in tarragon butter...

TheToast

@minniemoh Time & temp for that salmon? Looks amazing! Is it skin-on?

SmokingPiney

I think my best cook so far was a reverse seared rib roast I did for Easter. It was end to end perfection. 

minniemoh

TheToast said:

@minniemoh Time & temp for that salmon? Looks amazing! Is it skin-on?

Thank you. It was skin on (down on the plank). The plank is Alder, which I like much better than cedar for salmon. Preheated plank and 375 degrees until 130 internal and then just a few minutes rest. I think it took about 15-20 min.

Fred19Flintstone

For me, I enjoy cooking with my eggs.  I enjoy the whole experience.  Except washing chicken.  I've never enjoyed that.

A year or two ago, the equipment manager for The University of Michigan football team retired after 40 some odd years.  In an interview when asked which championship was the most special to him, his reply was, "The next one."

That's how I feel about what I cook on the egg.  The best thing I ever cook on the egg is whatever's next.

edit:  GO BLUE!

SGH

TheToast said:

@SGH I've heard grilled oysters are amazing. How long do you grill for and what temp? Thanks!

@TheToast
Sorry for my delayed response. For some reason I didn't get a notification on you comment. But I have seen it now and will gladly respond accordingly my friend. Grilled oysters are honestly in my top 3 favorite things to eat. They are simply outstanding. 
As far as how long to cook them, well that depends on several things. First, the size of the oysters themselves. Second, how hot and how close you are cooking them to the fire. Third, and most importantly, how done you prefer them. 
Me myself, I love raw oysters. As such, when I chargrill oysters, I do not cook them very much. For the most part I basically warm them through in the hot butter and garlic mix. 
If you actually want them done, just watch the actual oyster and when it just starts to curl up it is done my friend. Cooking beyond this is over cooking and will yield rubbery oysters. 
There really is no ideal temp to cook at. Just don't run so hot that you don't have time to handle and remove them without over cooking. More often than not, I run 500-600 degrees at gasket level on my Woo. Cooking them at gasket level makes handling and removing them much simpler. 
Again, my apologies for my late response. I usually get a notification when someone tags me. But for some reason I did not this time. Hope that this helps my friend. And may the Oyster Gods smile down upon you. 

SGH

@TheToast
Addendum to the above text:
Above I left out that it usually takes 2-4 minutes for the oysters to cook. Again, that will ultimately be determined by how hot that you are running, how close to the heat source they are, and how done that you want them. 

Dredger

Geez, I wish I could get decent raw oysters in the shell here. I love those things.

jhb076

First post on the forum. Smoked a crown pork roast yesterday and a couple of tri tips. Turn out awesome. 

SGH

jhb076 said:

First post on the forum. Smoked a crown pork roast yesterday and a couple of tri tips. Turn out awesome. 

My brother, you should have posted this in a new thread. Simply spectacular by any measure. It's cooks like this that I'm proud to give the seal of approval. As such:

What more could one ask for? A Crown Roast with tritip on the side. Way to go buddy.  

TheToast

@SGH No need to apologise! Thanks for the info. I also like raw oysters so will have to give them a go, lightly cooked. Thanks

Sea2Ski

Darby_Crenshaw said:

My favorite "show off" cook is maybe beef wellington. 

@Darby_Crenshaw Individual or the whole filet? I am itching to do individual wellingtons, but for some reason I am nervous as I have never done them. Ever. If individual, I would love to know your method step by step so I do not ruin several good fillets at once.

Darby_Crenshaw

Sea2Ski said:

Darby_Crenshaw said:

My favorite "show off" cook is maybe beef wellington. 

@Darby_Crenshaw Individual or the whole filet? I am itching to do individual wellingtons, but for some reason I am nervous as I have never done them. Ever. If individual, I would love to know your method step by step so I do not ruin several good fillets at once.

i have done the whole tenderloin a few times, and individual ones twice

i gave them a quick sear, dome open only (no roasting) and let them cool completely.  then built them as you would a regular wellington.  there should be a ton of recipes out there now.  gordon ramsey does wellies all the time.  i think he has a video if i recall.

yep.  here's a link to one of his wellington recipes.
https://www.youtube.com/watch?v=5uXIPhxL5XA

that's for a full wellington, but it's the same drill for individual ones

kl8ton

@jhb076

That has to be a forum first.  A first post receives an @SGH  seal of approval! Congratulations!

Chill_n_Grill65

So many things to choose from, but the one that seemed to be the biggest hit was these pork belly burnt ends!

PeteSliver

I love pork belly burn ends!!!

vb4677

While I've had some really good cooks of brisket, beef ribs and all sorts of pork come out of my LBGE, I can't quite pick the overall 'best' - but I can pick the most positively surprising cook!  

A few years back for a mid-week cook, I got some locally produced Italian sausage, and did some peppers & onions tossed in EVOO and other Italian spices.  Eye openingly fantastic how well it came out!  Just enough of the plain lump smoke on the links, and that classic Italian flavors on the veggies was just spectacular.

vb4677

TheToast

Wow this thread is a blast from the past. Method on those belly burnt ends @Chill_n_Grill65 ?

Mark_B_Good

Oh wow. Well I have to say it was my first brisket cook.  But I did do a full tenderloin that surprised me how good it came out ... and how easy it was to cook!