QUICK COOKS

Unknown

Thanks to all who replied re: ADDING FUEL, but now as I ponder buying my first EGG my new question to all you "eggsperts" is, Is a BGE overkill to someone who likes to "grill" 5 or 6 nights/week but many a time it's just burgers or sword steaks or veggies for a pasta dish? Reading all your "posts" leads me to believe that an EGG is great for "long cooks" but, what about "quickies"? All advice is welcome. Thanks, RLS

Celtic Wolf

RLS,[p] That will change once you see what you can do with the Egg.

MakoBBQ

RLS,
I do quick cooks all the time. Steaks, Chicken Breasts, Chicken wings, Burgers, Pork Chops, Shrimp and Scallop skewers, veggies. Its great for everyday cooks as well as low and slow.

AZRP

RLS,
I just fired up the small to cook a couple 2" thick ribeyes. I've got them soaking in 100 degree water in a ziplock,for an hour, and total cooking time on the Egg will be no more than 4 minutes. How's that for a quick cook? -RP

RRP

RLS,
maybe you already have been told this but another neat thing about a BGE is it is actually a miser when it comes to lump. When you're through you snuff the fire by killing the air. The next night you start it again. This is opposed to using brickettes which burn out and are thus wasted. Now OTOH if you are comparing to an on/off gasser then that's a whole different matter cauz in our book a gasser isn't grilling - it's just a gas stove wondering why it isn't in the kitchen!

Morro Bay Rich

RLS,
Just finished cooking 21 pound turkey (3 hr 20 min @ 325). I guess where your dividing line is on "long cooks" as to whether this qualifies.

MakoBBQ

MakoBBQ,[p]If you act soon and get the egg, you can do"[p]Thanksgiving Turkey:
====================[p][p]And Christmas Prime Rib:
========================[p][p]

Pharmeggist

RLS,
I have had my Large BGE for about a month. I have found that Quick Cooks are easy on the BGE. I have Weber Gas Grill Genesis SILVER B that is now the House for my EGG-cessories. Once you own an egg you will find a new found passion for cooking and trying different things. Today I baked my first Pumpkin Cake in my BGE it is so awesome! I used the platesetter to cook indirectly and it took 55 minutes at 350 degrees. I took the plate setter out raised the temp a bit and cooked some mouth watering Burgers just for the heck of it! I am sure if you buy a BGE and don't like it you could sell it real fast! How many classified adds do you see per week for a BGE? I drove down to Mobile Eggtoberfest this weekend and saw people cooking all sorts of cool things... stuffed Jalepono popers, buffalo wings, beux burgers, sausage, ribs, shrimp.. etc. This should be the last grill you ever buy unless you want to add more to the family. [p]Good Luck!
Pharmeggist[p]P.S. I have no plans of using a gas grill ever again or regular charcoal or lighter fluid for that matter. I LOVE my Large BGE!!!

Why1504

RLS,[p]You can cook a steak or burgers within 10 minutes of the time it takes to get it done with gas. I believe it is quicker than a Webber. It is more trouble than gas but there is a reward on the flavor side. Not many grills acn hit 1200 degrees. 700 is easy, try that on gas or a webber with brickettes.

Celtic Wolf

I just had my XL up to 750 for three hours. Didn't take real long to get there. How many cookers do you know that are self cleaning.[p]I lowered the temp to 350, put on some butternut squash , sweet taters, and chops cut from a larger tender loin.[p]The butternut was cut lengthwise, dusted salt, pepper, few slices of buttee, brown sugar (Splenda Brand). Baked till soft.[p]The chops had salt, pepper and Essence. [p]Total cook time 1 hour. Pretty quick for such Good Eats

Unknown

RLS,
I usually get home from work around eightish so short cooks
are mostly what I do on my large. The sideburner on my $1,100 gasser makes a great 3 to 5 minute charcoal starter.
Five minutes after throwing my lump in Mr Egg is waiting for
me to finish sprinkling my Dizzy Pig Tsanami on the salmon.
Fish goes on at a little over 400 degrees with a handfull of alder chips. I shut down Mr Egg near the end to finish off the center of my fillets and let them enjoy a little extra smoke. Total cooking time about 15 minutes plus 10 minutes of lump prep--about the same as my Weber Summit.
The difference is that your taste buds will be dancing around alot more and lots of juices will be flowing through
your mouth if that salmon comes off Mr. Egg.
Same difference with burgers and anything else.[p]grillnut

Unknown

RLS,[p]There are "quick cooks" and then cooking quickly. One complaint I get from the wife if I don't let the lump get started until no smoke is flowing is that the food tastes smokey. [p]In my case, I don't use the egg unless I have 45 minutes or so to let the lump get ready. Once I put the food on, it's a quick cook![p]jake

Sundown

RLS,[p]Stop procrastinating and go buy the Egg! You can put it off for just so long. Go!

AZRP

AZRP,
And damn, they were good! -RP

DannyV

RLS,[p] I timed my egg start up tonight when I cooked steaks using a high temp sear. Put the lump in, used a MAPP torch to get things rolling, opened the bottom vent all the way, removed the top vent and closed the dome. [p]In 5 minutes the temp was 320 degrees.
In 10 minutes the temp was 750 degrees. [p] So in the time it takes a gas grill to heat up the egg can be smokin! Do yourself a favor, buy the egg an ditch the other grills.[p]Here's a link for how to cook the perfect steak, definitely not a low n slow cook!![p]http://www.nakedwhiz.com/trexsteak.htm

Wise One

RLS, my brother (who is an attorney but seems to be otherwise normal) claims that there must be something in the ceramic that will cause a person to come home at 10:00 at night and then start his Egg to cook a single hamburger. I cooked hamburgers on my gas grill for 25 years. Since I got my BGE I have cooked hamburgers on that gas grill (which still sits on my side porch for some unknown reason) exactly 1 time. I still eat PLENTY of hamburgers. The biggest differenc eis that my wife now gets her well-done burger with some juice in it rather than a dried out hockey puck.

Unknown

RLS,[p]Tomorrow's lunch - Salmon fillets, grilled asparagus, tossed salad with lettuce, purple cabbage, tomato wedges, yellow bell pepper, sugar snap peas, and sliced black olives.
5 minutes to take the salmon out of the fridge, then prep and light the Egg.
15 minutes to make the dressing, prep the salmon, wash and peal the asparagus, spray with a little olive oil and sprinkle on a pinch of Kosher salt..
Fillets go in the Egg.
10 minutes tmake the salad, and set the table.
Put the asparagus in the Egg next to the salmon.
10 minutes to do a quick kitchen cleanup. Food is ready to come out of the Egg.
Time to eat.[p]Salmon dressing -
In a blender:
2 T. lime juice
2 T. rice vinegar
2 T. Dijon mustard
2 T. honey
2 T. chives
1 t. Kosher salt
1/2 t. garlic
1/2 t. black pepper
1/4 t. cayenne pepper
1/4 C. virgin olive oil[p]Brush over salmon then lightly sprinkle with crushed rosemary and slivered almonds.[p]Mike

Unknown

I normally get my dinner done with 30-45min from the time i start the lump (using mappgas)

the answer is YES as short as you like - like searing tuna steaks

stike

RLS,
if you never used it for lo-and-slo cooks, it'd simply be the best grill you ever bought.[p]i had a guy ask me last night where i had the best steak i've ever had. wife and i looked at each other and said without thinking, "just last week, a rib eye and an NY strip, toss up which was better.." he said, oh, i mean 'where' ?[p]we said
at home.

Dos Huevos

stike,[p]Great call man. I tell people that all the time. My brother in law's the perfect example. He had never done any low and slow on his for the first 4 years he had it. He just told folks it was the best grill he'd ever had.[p]

stike

Dos Huevos,
we both said it without thinking, and as it came out i realised that it might otherwise sound like bragging, except for the fact that we weren't. my buddy works across from the capital grill in boston, and they are a renowned steak joint. he eats steak all the time and was asking where we ate steak. i can't remember the last time i ordered a steak in a restaurant.[p]we had ribs off the egg with that couple a couple times, and we are always laughing watching him because he will not stop eating them. he's a smaller guy, and polishes off rib after rib after rib...[p]he's been talking about getting an egg, and when we were talking steaks last night he said "i thought it was just for smoking?"[p]good lord man... i think we put him over the edge last night

Unknown

stike,[p]There is a very short and quiet conversation that occurs between practically every couple we have had over for a meal cooked in the Egg.[p]Her (leaning close to husband), “This is really good. Can we make this at home in our grill?”
Him, “No.”[p]No brag. Just fact.
Mike