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OT: new toy (LSG Santa Maria)

ThatgrimguyThatgrimguy Posts: 4,199



Got a new grill!! Rotisserie included! And side log burner.
XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range

Comments

  • WeberWhoWeberWho Posts: 8,263
    She's purrrrty! I can't wait to see what you come up with for cooks! Congrats!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • FoghornFoghorn Posts: 7,906
    Yep.  That's one that I don't have.  Yet.

    Looks great.  Definitely post some pics when you use it.


    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lkapigianlkapigian Posts: 6,606
    You are going to love it !....nice rig
    Visalia, Ca
  • SciAggieSciAggie Posts: 5,397
    That’s a beauty. I like the brassero on the side. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • ThatgrimguyThatgrimguy Posts: 4,199
    I bought a 40lb hog to do July 4th. I’ve never done a hog. I’m thinking 8-10 hours as long as it isn’t too windy?
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • lkapigianlkapigian Posts: 6,606
    I bought a 40lb hog to do July 4th. I’ve never done a hog. I’m thinking 8-10 hours as long as it isn’t too windy?
    That will be fun on there , plan extra time especially if you are getting it frozen
    Visalia, Ca
  • LegumeLegume Posts: 10,586
    Fantastic.  Some of the best chicken I’ve ever had was spatched, marinated in a mojo and grilled whole on a rig just like that over oak.  That was in Santa Barbara.  I want one, some day.
  • ThatgrimguyThatgrimguy Posts: 4,199
    edited June 26
    lkapigian said:
    I bought a 40lb hog to do July 4th. I’ve never done a hog. I’m thinking 8-10 hours as long as it isn’t too windy?
    That will be fun on there , plan extra time especially if you are getting it frozen
    I’m not sure I even know what time to plan. Being open top, never cooked a hog anyhow and never used this grill lol... It will not be frozen. I’m picking it up the day before and will keep it in a yeti for 8-12 hours before loading it up on the spit. 
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • lkapigianlkapigian Posts: 6,606
    lkapigian said:
    I bought a 40lb hog to do July 4th. I’ve never done a hog. I’m thinking 8-10 hours as long as it isn’t too windy?
    That will be fun on there , plan extra time especially if you are getting it frozen
    I’m not sure I even know what time to plan. Being open top, never cooked a hog anyhow and never used this grill lol... It will not be frozen. I’m picking it up the day before and will keep it in a yeti for 8-12 hours before loading it up on the spit. 
    Enjoy the cook, for me is give it a dark am start for a 2 pm finish
    Visalia, Ca
  • northGAcocknorthGAcock Posts: 14,136
    I was exposed to them while working on an assignment out in LA a few years back. You are gonna enjoy this ride. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • DobieDobie Posts: 3,026
    Hell yeah, that’s on my bucket list.
    Jacksonville FL
  • DFWDFW Posts: 186
    Congrats on the new cooker! Can't wait to see the whole hog cook!
    Arlington, TX
  • ColtsFanColtsFan Posts: 4,438
    Super cool! That would be fun
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • lousubcaplousubcap Posts: 21,593
    Will be watching this as I have a LSG Santa Maria on the list.  I need to clear a few personal hurdles and then pull the trigger. 
    He!! of a virgin cook you've got in the queue.  
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • SGHSGH Posts: 26,942
    Congratulations ole buddy. Now light it up

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 

    To see Trump's many attributes you wont need a second glance
    You know if you resist his intelligence you wont stand a chance
    His mind is like a razor simply sharp as it can be
    He is at least a million times smarter than either you or me
  • BotchBotch Posts: 9,838
    Legume said:
    Fantastic.  Some of the best chicken I’ve ever had was spatched, marinated in a mojo and grilled whole on a rig just like that over oak.  That was in Santa Barbara.  I want one, some day.
    I loved doing TDYs to Vandenberg AFB, just for those chickens, and the tritip.  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • SciAggieSciAggie Posts: 5,397
    Is there room to line the bottom with the 1/2 fire bricks?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • YnoYno Posts: 298
    I have been to a lot of catered functions where those are used, and they sure turn out some good grub! Have fun with it!
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
  • DondgcDondgc Posts: 578
    The proper way to break in that grill is with tri-tip. 😉

    Enjoy. Looking forward to more cooks!
    New Orleans LA
  • ThatgrimguyThatgrimguy Posts: 4,199
    SciAggie said:
    Is there room to line the bottom with the 1/2 fire bricks?
    They specifically design it not to have bricks. Instead the coals are on a grate to get complete combustion. On the brosero, it has the fire bricks so the coals will last longer while they are waiting to be used.

    I really love the cleanout on the bottom, it's allows extra air flow and easy cleaning.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • SciAggieSciAggie Posts: 5,397
    SciAggie said: moo
    Is there room to line the bottom with the 1/2 fire bricks?
    They specifically design it not to have bricks. Instead the coals are on a grate to get complete combustion. On the brosero, it has the fire bricks so the coals will last longer while they are waiting to be used.

    I really love the cleanout on the bottom, it's allows extra air flow and easy cleaning.
    Interesting. Thanks. I’ve not seen one in person. It looks like a great grill. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • ThatgrimguyThatgrimguy Posts: 4,199
    edited June 27


    @SciAggie I don’t know much about it yet. But clean up sure is a breeze.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • ThatgrimguyThatgrimguy Posts: 4,199
    edited June 27
    Tried a steak next. Nothing special just choice from Walmart while I get a feel for the grill.  It’s fun! But I don’t know what I’m doing yet and definitely haven’t found a resource like this one for cooking in this manner.

    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • HeavyGHeavyG Posts: 7,051
    For cooking over wood fires you might want to look at Francis Mallmann's books.

    Camped out in the (757/948/804)
  • SciAggieSciAggie Posts: 5,397


    @SciAggie I don’t know much about it yet. But clean up sure is a breeze.
    Oh, I see now. That’s actually way cool. That should be easy to keep clean (and rust free).
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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