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Mid week grill
Comments
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I use a small propane torch and light in 3 spots when I first get home. Takes about 2 minutes total time to light. Set my vents to approximately where they need to be for the temp I want and then go in and prep my food. By the time I'm ready to cook the Egg is ready and up to temp.Thank you,DarianGalveston Texas
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Great tip! I’ll give it a try
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Fast easy and it’s small.
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Pizza, chicken, fish, steak, burgers.
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Had thought of that. I know it works well with charcoal briquettes but wasn’t sure how they would work with the lump charcoal
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You can fire the lump up in the chimney just as you do briquettes.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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2 paper towels folded into 2 by 2 squares , soaked in veg oil . Easiest thing I’ve ever found
made Old Bay chicken quarters tonight , trimmed and coated in old bay , raised direct at 350 degrees for 75 minutes . Make sure each side is down twice . Got that recipe from some one on this site don’t remember who. Damn good1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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The key is to light the grill immediately and then prep or whatever. How you light is not a huge factor as long as it’s reliable and predictable.
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pgprescott said:The key is to light the grill immediately and then prep or whatever. How you light is not a huge factor as long as it’s reliable and predictable.Thank you,DarianGalveston Texas
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All the time, but I get home around 4 so not really worried about the time. I do like Darian and use a weed burner, then set my vents where I need them and go in and prep.
Burgers, chicken legs or thighs, steaks, pizzas, wings, fajitas, whatever you would normally grill
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:
All the time, but I get home around 4 so not really worried about the time. I do like Darian and use a weed burner, then set my vents where I need them and go in and prep.
Burgers, chicken legs or thighs, steaks, pizzas, wings, fajitas, whatever you would normally grill
XL & MM BGE, 36" Blackstone - Newport News, VA -
I always have one egg ready to grill, cleaned out, charcoal loaded, it just needs to fired up. Fire it up any way you like, I choose a weed burner. So my process is to come home, hit it with weed burner, and go prep meat. I am never waiting on the egg when the prep is done. I don’t fuss on temp either. Grilling at 350-500 is perfect. If you just have one egg, make sure it’s clean of ash, loaded with fuel, and grids/platesetter are as clean as you like before you get home. The eliminates a lot of the prep time on the day of.
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