What can be cooked on the "Mini"

Byrdo

I am thinking of getting a "Mini" egg for my brother, but I would like to know how useful it is and what can be cooked on it. He never cooks for more than two people and only does steaks or chick'n. I would like to get him a small but he really does not have the room for anything else.

Nature Boy

Byrdo,
At the eggfest last year, RhumAndJerk's buddy cooked a jerked pork loin on the mini. As far as my brain cells reach, he cooked it at 275 or so, direct over the coals, rolling it as he went along til he reached 140-145 internal. Took a while for that guy...maybe 4 pounds (guessing...but it filled much of the space!)...but it was better than the one R&J cooked on the large. Nicely crusted. Nobody would ever guess by looking at the final results that it was cooked on a mini. All brown..no black. The whole cook was a thing of beauty.[p]American Pale Ales to you.
NB

Big Joe

Byrdo,[p]We just picked up a Large and a Mini last weekend. Being it's just my wife and I, and I haven't finished my Egg Nest project on the deck for the large one, I cooked two T-bones one night this week on the Mini. They were some of the best I've ever prepared. I can see where it will be great for cooking for two--chops,burgers,small roasts, etc.[p]By the way, I was told the Mini is going to be discontinued and BGE has only about 300 left in the warehouse.[p]You can't go wrong with one,
Big Joe

YB

<p />Byrdo,
I have two grids in my mini egg and can get 27 chicken drunetts on it at one time...We take the mini on vacation with us and have a blast.
Larry

Smokey

Byrdo,[p]I have a mini to go with the medium and love it. It see quite a bit of duty for steaks, burgers, dog, and chicken. I even tryed some low-n-slow on it. It's a challenge, but can be done. I did a 2.5 lb boston butt last summer. It was quite good, but required more attention than I'm used to with the medium.[p]

Byrdo

Big Joe,[p]Thanks for the info on the limited number of mini's

Angie2B

Byrdo,
I got a mini a few months ago. This is the only egg I have. It is pretty small and you have to be a pretty creative in how you arrange the food. However, I have been having a blast playing around with it. I can easily fix enough meat for a family of 4 for one meal. You do have to watch your food more carefully than in a big one. I found for bigger cuts of meat I have to rotate the meat once in a while to get even cooking. So far I have made, a turkey breast (I had to cut the back portion off and lay it boobie side down), a pork loin somewhere around 3.5 to 4.0 lbs, a precooked boneless ham, a whole chicken, steaks, a boston turbo butt roast (was done to 201 degrees in a little over 8 hours it weighed 3.6lbs, tried to keep the temp around 225, had to stir and add more lump once.) I really enjoy this little egg and I am sorry to see it is being discontinued. I still want a big one to use as a brick oven for bread and pizza. Also, it would be nicer to have more room and be able to do low and slows with less effort. I have found that leaving a polder in it while doing a larger piece of meat is nearly impossible. So I have to check it once in a while with an instant read. I have thought if I could find a smaller stick and stay thermometer and put it in straight up and down, close to the chimney, that I could use a flash light and look at the temp from the top without having to open it. I'll try that one of these days. Hope this helps.