New eggheads recent cooks

chrg · August 2018

As a new member of the BGE family, I've been experimenting with my new toy the last weeks:

Classic pizza margherita -> baked at 500F during 2min. Perhaps a bit longer next time, but crust & taste was excellent. Instant hit and will be repeated.

Image: https://us.v-cdn.net/5017260/uploads/editor/kq/nh86josr0auq.png

Image: https://us.v-cdn.net/5017260/uploads/editor/xm/szdl1s7z9vfi.jpg

Beef ribs -> Angus short ribs ex Australia. Trimmed the fat, covered royally with pepper & salt. About 8hours at +/- 240F with flares to 280F. I packed it loosely in alu-foil during the stall, but don't think it helped a lot. Final result was extremely soft/buttery and tasty meat, but perhaps too rich/heavy in flavour. With the leftovers I made a ragu-sauce which is still in the freezer. Will try again, but perhaps autumn or winter is more suitable for this flavour profile.

Image: https://us.v-cdn.net/5017260/uploads/editor/x4/5fav53jyniah.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/zc/dqgyk8b10ffe.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/tx/rhj02xqtjwc3.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/g3/yszsep6k6nv3.jpg

Ribeye from Normande beef -> Vac sealed with rosemary, pepper, salt & olive oil and in warmwaterbath of 125F during 75minutes. BGE at 500F with cast iron grill, 2x20sec per side and rest for 5 minutes. Heaven on earth and best way to make a perfect steak!

Image: https://us.v-cdn.net/5017260/uploads/editor/0j/p3k52buosxov.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/qo/1cygcgvsq5uw.jpg

Conclusion: Very happy with my new toy and have already spent a small fortune on accessories :-)
I will of course continue to experiment and am open to all critiques / suggestions / recipes etc

JKellar · August 2018

Some awesome looking food there. I am also a new egger and your picture skills are much better than mine. I haven't tackled the pizza or the beef ribs yet. But they are on the short list of things i want to try.

lousubcap · August 2018

Welcome aboard and enjoy the journey. Above all, have fun.
Great looking cooks right there. Nice marbling on that steak.
BTW- curious as to where you are generally located as I was going with Australia initially but your autumn, winter comment nixed that (given it is winter there now). Flavour means outside the US but temps in *F is another curve ball.

WeberWho · August 2018

Beautiful cooks and welcome

mEGG_My_Day · August 2018

Welcome - good looking cooks. Curious also like @lousubcap. Tell us about that table. Looks like a concrete top. Did you build it?

chrg · August 2018

@lousubcap @mEGG_My_Day
I'm from Belgium, but Australian / Irish / French / Spanish meat is readily available here. I was kind enough to convert measurements to F instead of C, otherwise I wouldn't receive any feedback on better temps

Table was indeed a challenging project, but all in all I'm quite happy with how it turned out. Top was indeed reinforced concrete. As you can see, the hole for the BGE wasn't large enough, meaning I had to elevate the paver on which it rests. When I have time / energy, I will probably make a new countertop.