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Comments
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Start with ribs. Very easy to start with and get used to the BGE.
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XLg BGE - JANUARY 2013
Spare rib anyone? – Adam
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Spatchcock a chicken
Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.
Atlanta NOTP suburbia. -
You do not need remote temp for a butt. I don't use oneSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Don't need a remote... Temp till close.. Pull the butt as soon as the bone will come out easily. Have fun.Green egg, dead animal and alcohol. The "Boro".. TN
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I would need something other than just a thermapen and the dome thermo to do a low and slow right? I feel I would be opening the egg too often at the end without it.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Everything on the Egg, save brisket, is pretty fail-proof; might just be my personal preference but I'd start with a pork butt.
When I got mine, I did a burn just to get used to dialing temps in; don't think it's necessary but it can't hurt.
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Chicken is great on the egg. I have never tried brining- I usually just dust it with some rub and throw it on. Wings, thighs, quarters, or a whole chicken spatchcocked or vertical roaster...they all come out great. Perhaps they would be even better brined, but I wouldn't hesitate to just pick up some yardbird, dust it with rub, and throw it on the egg for your first cookHere is a great link for instructions on how to spatch:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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+1 on the Spatchcock chicken. It's almost foolproof. Rub it, Smoke it, Eat it.I know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
If I am not mistaken mother ship advises strongly against blast furnace temps until you have a couple of lower temp experiences to let the gasket adhesive cure... Steak will take you out of low temp pretty quick. My first day I just had a fire...let it burn for a couple of hours just getting used to controlling the temperature. In retrospect I could have just as easily cooked some chicken while I was doing that...
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Thick pork chops (bone in if possible) brined for just a couple of hours, maybe three would be delectable and almost foolproof. A good basic brine would be 1 gallon of water, 1/2 cup salt, 1/2 cup brown sugar, 2 tbs. garlic powder, 2 tbs. dried onion, 1 tbs. paprika (you can crank it up with smoked or hot), 1 tbs. dried sage, 1 tbs. dried thyme and 2 tbs. whole peppercorns. Bring it to a boil, simmer for 15 minutes then cool to below 40 degrees (put the pot in the sink with some iced water to cool quickly). Put the chops and the brine in a two-gallon zip-lock bag, expel the air and leave in the fridge. Rinse and dry them and back in the fridge for an hour to form a slight pellicle (sticky surface to catch lots of smoky flavor. You can cook them pretty fast and hot and they will still be juicy. Yummo!
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Spaightlabs said:If I am not mistaken mother ship advises strongly against blast furnace temps until you have a couple of lower temp experiences to let the gasket adhesive cure... Steak will take you out of low temp pretty quick. My first day I just had a fire...let it burn for a couple of hours just getting used to controlling the temperature. In retrospect I could have just as easily cooked some chicken while I was doing that...XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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+1 on the butt. I did my first with no external probe, a dial meat thermometer spot check and my BGE. Spatchcock (which is fancy term for cut in half and butterflied carcass) chicken is also a very easy option. Even burgers will taste so much better than anything else you have done on a gasser or briquette cooker.-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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Butt is very forgiving and once you stabilize at 250-300, can be easily cooked during the day. This will allow you and your egg to get acquainted. If it stalls too long and needs some help, foil it for an hour or so. You are good to go. Enjoy!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@Thatgrimguy:
This is so exciting! Takes me back to when my XL got delivered. Make sure to take a pic like I did of mine below....it will remind you of the first and last time you will ever see that baby so clean :-S
XL BGE with adj rig & woo2
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Well, it didn't get delivered last night, still waiting on the table. But I just got a call that it will be here tonight! I'm going to do a spatchcock chicken tonightI work too much to do a butt during the week. But this weekend I'm definitely doing one.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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The overnight or all day butt is a lot easier then u think. The egg holds temp so well. Had mine about 6 weeks and I have been cooking 3 or 5 times a week and the food and how easy to cook with still blowing me away. It is a great ride.
XL and Small
Chattanooga, TN
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Yeah, I know it's going to be loads easier than my Chargriller with the smoke box!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Well. I did a Spatchcock chicken last night!! Best chicken I have ever had in my life!!!But everytime I try to post about it, it says I need to wait for approval that never happens.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:Well. I did a Spatchcock chicken last night!! Best chicken I have ever had in my life!!!But everytime I try to post about it, it says I need to wait for approval that never happens.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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no need for a remote thermometer yo have to set your pit temp for 225 and leave it alone for at the least 12 hours after that check it with a internal thermometer looking bfor a meat temp of 185v to 190 and you will be just fine2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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