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"I’m not a fan" of the BGE

I'm Meathead Goldwyn of AmazingRibs and This Is How I Eat
https://flip.it/wPgEl7

I was just going to ask how you felt about the Green Egg.


I’m not a fan. Don’t get me started. “Eggheads,” they call themselves—they’re like Krishnas. They worship this green God. And if you dare say anything about it—negative—you get death threats. It’s a fine oven, but it is not by any stretch of the imagination, a good grill. A good grill must be easily divided into two zones. Infrared radiation is vastly different than convection airflow, and you have to have both in a good grill. And it’s almost impossible to set up the Big Green Egg so that you can have two zones easily. You can do it but it’s a pain in the neck, and it’s very easy on a Weber Kettle. Plus it’s that big, thick, heavy ceramic. Once it heats up, it takes forever to cool down, and cooking is all about temperature control. I’ve done some wonderful pizzas it. I’ve baked breads on it. I’ll do smoked meats on it, but I wouldn’t grill a steak on it. 
Boom
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Comments

  • FanOfFanboysFanOfFanboys Posts: 2,536
    I know Aaron Franklin isn't a fan either. But those are two of my three favorite sources for all things food related (the guy from Food Lab being the other)

    Boom
  • dmchicagodmchicago Posts: 3,117
    For the record, I wouldn't grill a steak on it either.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • FanOfFanboysFanOfFanboys Posts: 2,536
    dmchicago said:
    For the record, I wouldn't grill a steak on it either.
    I think it is almost perfect for the reverse sear aka the redneck sous vide that meathead himself preaches
    Boom
  • FanOfFanboysFanOfFanboys Posts: 2,536
    I no longer have a BGE, though I had 3 at the same time at one point, but I have a KJ classic in black. Like a cousin.

    I view the BGE and it's ilk as something that is 2nd best in almost everything but not the best in anything. But at the end of the day that versatility is EXACTLY why it is so great. Many of us do not have the time, money, space, and/or desire to own half dozen different tools just to be the best in every category. 

    "don't let perfection be the enemy of good"
    Boom
  • fishlessmanfishlessman Posts: 28,091
    grilled chicken on the weber, steak on the egg.  maybe he just cooks 1/2 inch steaks =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • LitLit Posts: 8,917
    dmchicago said:
    For the record, I wouldn't grill a steak on it either.
    You can cook a steak fine on an egg but it’s easier on a kettle. I use my PK360 which I really like for steaks. 
  • nolaeggheadnolaegghead Posts: 38,173
    I dried my socks on it once.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • fishlessmanfishlessman Posts: 28,091
    easier to melt lead for fishing weights in an egg than a weber but truth be told one of these would be better.melting lead in an egg is like trying to boil water

    httpsimages-nassl-images-amazoncomimagesI51ivoU-J6jL_SY300_jpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • dmchicagodmchicago Posts: 3,117
    dmchicago said:
    For the record, I wouldn't grill a steak on it either.
    I think it is almost perfect for the reverse sear aka the redneck sous vide that meathead himself preaches
    I have gravitated to sous vide for steaks. Just better IMHO. Not that RS sucks, have had some beautiful steaks that way. SV just suits me better.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • 1voyager1voyager Posts: 1,037
    He's not a "fan" of BGE or ceramics but has a glowing review of KJ Classic II. Last time I checked, KJ's are ceramic.

    Read the end of the review and they admit that they haven't cooked anything on KJ Classic II.

    Review Method:

    Looked Closely At It

    We have seen this product up close and we have also gathered info from the manufacturer,  owners, and other reliable sources.

    Large Egg, PGS A40 gasser and way too much Griswold cast iron cookware.

    Somewhere in Colorado.
  • These kind of articles drive me nuts.  If it wasn't for the weight / fragility / cool down period Kamado's would be more popular at SCA competitions.

    None of these are issues in my backyard.  People that have never owned an Egg opinion doesn't matter much to me.  There is no way a kettle steak tastes better than a reverse sear on the egg.  I would know, I've done hundreds on each as I am sure many of you have. An EggSpander isn't difficult to use.  

    Leave this person to go manage the grease fire on their new Smoke Fire 
    Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
    YouTube: @smokingdadbbq 
    Instagram: @smokingdadbbq  

  • lousubcaplousubcap Posts: 24,380
    I no longer have a BGE, though I had 3 at the same time at one point, but I have a KJ classic in black. Like a cousin.

    I view the BGE and it's ilk as something that is 2nd best in almost everything but not the best in anything. But at the end of the day that versatility is EXACTLY why it is so great. Many of us do not have the time, money, space, and/or desire to own half dozen different tools just to be the best in every category. 

    "don't let perfection be the enemy of good"
    Here's an often quoted source for a similar phrase:
    Sergey Gorshkov was an admiral of the fleet of the Soviet Union. Twice awarded the title Hero of the Soviet Union, he oversaw the expansion of the Soviet Navy into a global force during the Cold War.
    Gorshkov is often associated with the phrase "'Better' is the enemy of 'Good Enough'" ("Лучшее - враг хорошего") which is reputed to have hung on the wall of his office as a motto.  FWIW and totally OT.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • thetrimthetrim Posts: 11,351
    Meathead is a bonehead. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • frazzdaddyfrazzdaddy Posts: 2,588
    edited March 2020
    This comment is about me alone. One of the reasons I am a much better cook is the egg. I owned 4 Webbers over the years and never was able to cook great food. Since getting my eggs it's easier and I am better at it. You guys are also a big part of that. Webber's require too much attention.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
  • thetrimthetrim Posts: 11,351
    lousubcap said:
    I no longer have a BGE, though I had 3 at the same time at one point, but I have a KJ classic in black. Like a cousin.

    I view the BGE and it's ilk as something that is 2nd best in almost everything but not the best in anything. But at the end of the day that versatility is EXACTLY why it is so great. Many of us do not have the time, money, space, and/or desire to own half dozen different tools just to be the best in every category. 

    "don't let perfection be the enemy of good"
    Here's an often quoted source for a similar phrase:
    Sergey Gorshkov was an admiral of the fleet of the Soviet Union. Twice awarded the title Hero of the Soviet Union, he oversaw the expansion of the Soviet Navy into a global force during the Cold War.
    Gorshkov is often associated with the phrase "'Better' is the enemy of 'Good Enough'" ("Лучшее - враг хорошего") which is reputed to have hung on the wall of his office as a motto.  FWIW and totally OT.


    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • FanOfFanboysFanOfFanboys Posts: 2,536
    dmchicago said:
    dmchicago said:
    For the record, I wouldn't grill a steak on it either.
    I think it is almost perfect for the reverse sear aka the redneck sous vide that meathead himself preaches
    I have gravitated to sous vide for steaks. Just better IMHO. Not that RS sucks, have had some beautiful steaks that way. SV just suits me better.
    love my sous vide so much I have two!
    Boom
  • FanOfFanboysFanOfFanboys Posts: 2,536
    This comment is about me alone. One of the reasons I am a much better cook is the egg. I owned 4 Webbers over the years and never was able to cook great food. Since getting my eggs it's easier and I am better at it. You guys are also a big part of that. Webber's require too much attention.
    agreed. I am in the bottom 10% on this site but I had an infrared gas grill, still own a webber, and the food off my kamado is just drastically better. it just "fits" me more 
    Boom
  • GulfcoastguyGulfcoastguy Posts: 4,518
    Count me in the list of those who don't have the budget or the patio space for every toy. My Green Egg can do just about anything good enough with a little ingenuity. I wouldn't try to deep fry with it but I don't deep fry any way, Doctor's orders. I actually bake better with it than with the indoor hot box.
  • EggcelsiorEggcelsior Posts: 14,413
    dmchicago said:
    dmchicago said:
    For the record, I wouldn't grill a steak on it either.
    I think it is almost perfect for the reverse sear aka the redneck sous vide that meathead himself preaches
    I have gravitated to sous vide for steaks. Just better IMHO. Not that RS sucks, have had some beautiful steaks that way. SV just suits me better.
    What, in your opinion, makes it better beyond the convenience factor? I find that it lacks the flavor you get when reverse searing when grilling steak. SV versus sear to oven(or reverse sear using oven) is a wash, so it really depends on timing for me.
  • speed51133speed51133 Posts: 691
    I appreciate all kamados. I've only used the egg but I expect all of them to be similar enough. I used a kettle for years. It has its place but smoking is much better on the kamado. It is also much more efficient due to the ceramics. Heat retention is a benefit. I don't get why that is a negative for meathead. I've never used a stick burner and don't have time for them.  They are also too ugly for my house. 😉
    XL BGE and Kamado Joe Jr.
  • frazzdaddyfrazzdaddy Posts: 2,588
    I appreciate all kamados. I've only used the egg but I expect all of them to be similar enough. I used a kettle for years. It has its place but smoking is much better on the kamado. It is also much more efficient due to the ceramics. Heat retention is a benefit. I don't get why that is a negative for meathead. I've never used a stick burner and don't have 
    time for them.  They are also too ugly for my house. 😉
    $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
  • shtgunal3shtgunal3 Posts: 4,792
    Count me in the list of those who don't have the budget or the patio space for every toy. My Green Egg can do just about anything good enough with a little ingenuity. I wouldn't try to deep fry with it but I don't deep fry any way, Doctor's orders. I actually bake better with it than with the indoor hot box.
    I have deep fried fish on the mini. Lid open, bottom vent wide open, cast iron Dutch oven with oil sitting on the grate. Works great.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • one grammatical note...Weber is spelled with (1) b.

    That is all...carry on =)

    P.S. I have 17 grills and one smoker (17 Webers).  they all have a purpose
  • WeberWhoWeberWho Posts: 9,322
    I appreciate all kamados. I've only used the egg but I expect all of them to be similar enough. I used a kettle for years. It has its place but smoking is much better on the kamado. It is also much more efficient due to the ceramics. Heat retention is a benefit. I don't get why that is a negative for meathead. I've never used a stick burner and don't have time for them.  They are also too ugly for my house. 😉
    But you live in Wisconsin!  ;)


    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • GulfcoastguyGulfcoastguy Posts: 4,518
    shtgunal3 said:
    Count me in the list of those who don't have the budget or the patio space for every toy. My Green Egg can do just about anything good enough with a little ingenuity. I wouldn't try to deep fry with it but I don't deep fry any way, Doctor's orders. I actually bake better with it than with the indoor hot box.
    I have deep fried fish on the mini. Lid open, bottom vent wide open, cast iron Dutch oven with oil sitting on the grate. Works great.
    I don’t know who would be leading the SWAT raid Doc Mary or the fire department.
  • speed51133speed51133 Posts: 691
    Flagged that one for abuse! =)
    XL BGE and Kamado Joe Jr.
  • WeberWhoWeberWho Posts: 9,322
    Flagged that one for abuse! =)
    Ha! I have to get my shots in when I can being from MN!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • YukonRonYukonRon Posts: 16,553
    WeberWho said:
    Flagged that one for abuse! =)
    Ha! I have to get my shots in when I can being from MN!
    Where August is considered "bad ice fishing". Got it.✌
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • I cant stand "Meathead Goldwyn" or his advertisement website... But that's just me..
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