Is egg right for a steak and burger guy?

Unknown · April 2010

Hi folks.

Have had Weber gas grills for 20 years. 100% of what we cook are steaks, chops, hot dogs and burgers.. 3 minutes a side sort of stuff... nothing fancy except the occasional chicken parts (which take about 60+ minutes at low heat.)

It seems the egg is sold more for smoke and cooking big, slow-cook items to guys/gals who are really "in" to the "experience." I just want a good steak! Will it do a good job on quick-cook items? Do I have to be a Ph.D in b-que to figure out how to cook a burger and a dog?

If just cooking short-order food will I waste a lot of $$ on charcoal?

Would you advise I stick with a gas grill for my needs? I know this is an egg-fan group but I hope you will use your collective experience and be honest with me.

Thanks.

Al
InsuranceSolutions123 Agency
Fair Oaks, CA
http://www.insurancesolutions123.com

CVDSmokeShack · April 2010

No sir; I would never tell you to stick with the ole gas
grill.

The egg is heads and shoulders above a gas grill when it comes to versability. You can cook low / slow or 650deg to sear your steaks.

Once that is done you can bring temp down to 350deg and cook dogs ang burgers all night long!

The temp control will take a few cooks to get use to; but it isn't that hard.

I hope you step out on the ledge my friend! You won't be sorry!

CVD

thirdeye · April 2010

Hey Al, those are some good questions.

Honestly, when grilling there is a big difference between charcoal and gas. Mostly it's the flavor .... some comes from the fats dripping onto the coals, the rest comes from the lump charcoal and/or any flavor woods you choose to use. (An Egg uses lump charcoal, which is more of a natural product than the briquettes. Lump does not have fillers and it performs more like embers reduced from hardwoods).

Charcoal cookers are more hands-on than gas grills, and I would bet that cost wise, charcoal is more expensive than propane. There is also some clean-up associated with the ashes.

I would bet that the reason you grill things like steaks, chicken, dogs and burgers is because a gas grill is only suited for those things. An Egg has a wide range of uses like smoking, barbecuing, roasting, baking and grilling. It would allow you to explore many different things.

Now back to your question.... If you are satisfied with your cooking and equipment right now, stick with it. If you are honestly happy with the types of foods you grill but want to bump up the flavor, then a Weber kettle might be worth looking at. They are fine charcoal grills. With a little effort, they will even work for ribs or small roasts. An Egg is a big step up from a gas grill, everyone here feels they are worth it, so at least find an Egg dealer and check out an Egg up close.

Since you are a very experienced with grilling steaks, here are some steak shots I took on my Egg.

Carolina Q · April 2010

I would never advise anyone to stick with a gas grill. And it has nothing to do with the fact that I own an egg. The last gasser I bought (20-30 years ago) went back to the store after the first cook. Had to be THE most unevenly cooked, flavorless burgers I had ever eaten. Replaced it with a Weber charcoal kettle. The difference was night and day. Charcoal is the only way to grill anything.

Now that I have my egg (only since last August), I haven't used the Weber even once. Is the egg overkill for a hot dog? Maybe. Does it cook unbelievable steaks? Without question. I had pretty much stopped buying steaks - they just weren't very good. I thought it was because I just couldn't find good ones. My first steak on the egg (just a Choice strip from my local grocery store, same as usual) was THE best steak I had ever cooked. Bar none.

Everything from quick cooks like steaks, burgers, chops, pork tenderloin, chicken parts and pizza, to those that take a bit longer like roasts and whole chickens are delicious on the egg. Also, brownies, pies and chocolate cake. Oh, and I really want to try bread baking too, but haven't gotten around to that yet. Basically, it will (or can anyway) replace your oven.

And don't sell lo 'n slo short. Pork barbecue to die for. Ribs too, and brisket (still working on that one though). You can use a variety of smoking woods to add flavor, or you can just stick with lump charcoal.

Whether or not you decide to buy an egg, do yourself a favor and go with charcoal. You will be amazed at the flavor difference. And if you DO buy an egg, you will soon graduate from dogs, burgers and steaks. And you will thank me.

Ross in Ventura · April 2010

You can't get the same flavor like thirdeye said

Ross

SMITTYtheSMOKER · April 2010

Why do you ask, are you coming up short using your gas grill in any way?

I'm an Egg dealer here in California and the biggest decision one has to make going from gas to charcoal is are you willing to give more of an effort to make better food? A charocal cooker does not have a push button starter on it, so there is where your choice comes into play.

You happen to have a very good Egg dealer there at Oaks Hardware, go speak to David. He has classes ever so often, stop in a taste the food when he has something going on the Egg.

I agree that a Weber is a great starter for a charcoal cooker, it teaches you a lot about smoking and using charcoal.

Our Eggs by the Bay Eggfest in San Jose is another way to come see the Egg in action. June 26th is our date, register if you would like to attend.

Good luck, most in your shoes that choose the Egg never look back and are glad they made the move.

UPinSMOKE · April 2010

Hey, Al!

I had the same questions you had about 5 years ago, but I made the jump from my beloved Weber charcoal grille to the medium Egg on a Christmas Eve and I have never looked back.

I, too, was like you in just cooking the simple, fast stuff...and that's all it was...simple and fast. Tasted all right, but noting great enough to come on a forum like this one and tell others about it.

I am presently cooking two large racks of baby back ribs for our Easter dinner tonight, and just the smells coming into my living room from the back deck are enough to convince anyone that "moving on up" to an Egg is THE thing to do.

After the ribs come off, I plan on smoking a meatloaf for our lunches this coming week with the left over coals.

Ever had a smoked pizza?

Do you like the steaks at Ruths' Chris? It is simple on the Egg to make them as good or better.

I will tell you there is a learning curve for the Egg. But hey, even the 'less than perfect' foods you cook on it will still taste better than anything off a gas grill. ;-)

I have become a much better cook than I ever was with my old Weber....it took patience, some reading here on this great forum, and lots of practice....but you get to EAT what you practice on so it's all good in the end!

Buy the Egg....it is one investment you will never, ever regret.

Cheers!

Pat
Buford, GA

Unknown · April 2010

I've known Dave Hill since he was in high school... and his parents (now gone) way before that. Of course, if I buy it I will get it from Dave.

I ask because my old Weber gas grill needs to be replaced (10 years old.) I wanted to hear from "real" people about the egg.

I don't mind a little more effort but unlike most of you I'm not going to make grilling a hobby or a passion. We use our gas grill about 5 nights a week and I don't mind taking a few extra minutes to light a charcoal unit but I don't want to have to stand over it for ten minutes blowing and fanning it trying to get the fire to "take" (especially when raining... I cook in rain all the time... not fun but beats hell out of the kitchen range... or when it is 100 degrees outside!)

My wife is wondering this: Where is Egg made? Weber is made in China now and my wife has an "issue" about that and only wants to buy "stuff" made in the USA.

Al
InsuranceSolutions123 Agency
Fair Oaks, CA
http://www.insurancesolutions123.com

h20egg · April 2010

I'm pretty new to the egg, have a weber gasser I've had for years. I think the posts by the longer term eggers hint at the learning curve that is definitely a part of the egg. I will say that if you read a lot of the forum you're likely to avoid some of the harder experiences (like mine, trying to smoke a butt all night and the fire went out - I was trying for too low a temp - 230).

However, to answer your question, if you're willing to learn the egg and truly desire a better cook, it's worth it. Aside from the versatility (that I'm learning) the high temp sear for steaks and burgers is awesome. I did burgers last night and they were definitely better than on the gas. Steak experience the same. I like the method of 600-700 sear, 3 minutes, flip, 3 minutes, then close it up and let it coast. And unless you really are experienced, the thermometer that reads meat and oven temp is your best friend.

Good luck, and if you go this way, keep at it, the results are worth it if you learn. I saw someone post that it's a good thing to just buy a bag of lump and burn it to experiment and learn the physics of the temp control. I haven't done that, but it's not a bad idea....

h20egg · April 2010

I think the egg is made in Mexico.

I didn't admit it, but I will keep the weber gasser for quick things that I don't think the egg adds much to (please, I'm sure there are those who think this is Egg heresy!). Also, it's a nice place to do something like keeping stuff warm or finishing while doing some high temp work on the egg.

h20egg · April 2010

I'm pretty new to the egg, have a weber gasser I've had for years. I think the posts by the longer term eggers hint at the learning curve that is definitely a part of the egg. I will say that if you read a lot of the forum you're likely to avoid some of the harder experiences (like mine, trying to smoke a butt all night and the fire went out - I was trying for too low a temp - 230).

However, to answer your question, if you're willing to learn the egg and truly desire a better cook, it's worth it. Aside from the versatility (that I'm learning) the high temp sear for steaks and burgers is awesome. I did burgers last night and they were definitely better than on the gas. Steak experience the same. I like the method of 600-700 sear, 3 minutes, flip, 3 minutes, then close it up and let it coast. And unless you really are experienced, the thermometer that reads meat and oven temp is your best friend.

Good luck, and if you go this way, keep at it, the results are worth it if you learn. I saw someone post that it's a good thing to just buy a bag of lump and burn it to experiment and learn the physics of the temp control. I haven't done that, but it's not a bad idea....

SMITTYtheSMOKER · April 2010

Being from Fair Oaks figured you had to know Dave, good guy.

The Big Green Egg ceramics are fired in Mexico and it's hardware is made in the USA.

JBUG99999 · April 2010

I have always had gas grills and made the switch to an Egg after having yet another gas grill bite the dust. We've only had our BGE four months now, but I don't think we'll ever go back to gas.

We used to use our gas grill for steaks, burgers, and chicken breasts, maybe an occasional pork chop. I didn't think we'd venture into the other stuff, because in my head, that just wasn't for me. LOL How wrong I was! We don't do a lot of low 'n slow cooks, but we use the BGE a lot more than I ever thought we would. Heck, we have used it almost every night for over a month straight!

Our dealer made us a promise, if we weren't happy with it or didn't think it was worth it, he'd buy it back. He always gets a chuckle when we come in for accessories or wood since we struggled so hard with our buying decision.

I had never really used charcoal and I was seeing the mess of the briquettes and the lighter fluid. This isn't like that at all! If you fire up the egg for a quick steak, you close it off and most of the lump is still there waiting on you for tomorrow night's dinner. I find replenishing charcoal a LOT easier to keep up with than refilling propane. Without fail our tank would die at the opportune time! With charcoal, you feel the bag getting empty and you pick some up. No big deal. Not like unhooking the tank and hauling it to the store.

Just our experience, but IMHO, you can't go wrong!

LostinQn · April 2010

I moved from a gas grill & weber kettle 4 months ago, its the best decision i made regarding grills. Back in 2003 i heard about the egg, and was put off by the price. Knowing what i know now, i should have really spent the extra money on the egg back in 03.

Like you pretty much i did burgers, steaks, chicken or other quick easy grilling items on my gas and charcoal grill. I had tried many more involved things like ribs, or a pork butt, or whole turkey/chicken and they never came out right so i gave up on them on the grill.

The only reason not to get an egg imo, is if you or your family does not like the different flavor of charcoal grills vs gas grills. Overall, id say spend the money, get the egg, you wont regret it. Once you do, i bet you start doing more then just the easy grilling, i know i did.

SkySaw · April 2010

I don't have much to add that LostinQn and Thirdeye have not said, but I used a Weber Kettle for years and years. I tried cooking a turkey on it once, but apart from that all I ever cooked were steaks, burgers, a bit of chicken, and occasionally vegetables, etc.

After I got a Large Egg about 3 years ago, I learned that it is not only so easy and enjoyable to use, it is so much more versatile.

Suddenly I was cooking all sorts of stuff on the Egg. Now I cook pizzas several times per week, my neighbours ask me about when I'm going to do my next butt cook, I make incredible roasted vegetables ratatouille, the best turkey and gravy I have ever made, and countless other things.

The BGE will probably get you enjoying the process of barbecuing so much more, and in that process, you will start to cook a wider variety of foods on it.

However, for just doing burgers, steaks, grilled chicken kind of grilling, a Weber Kettle is a great grill. If you are sure that's all you would be cooking, then it would be hard to beat at its price.

Mark

Little Steven · April 2010

UPinSMOKE,

Great response! I was the opposite, I bought the first egg twelve years ago instead of an offset because I wanted to learn real barbeque. Then I discovered how good steaks and burgers could be.

Steve

Is egg right for a steak and burger guy?

Comments

Categories