Bear's shiny new toy -- Big Green Egg

[TheSlyBear]

Just took delivery of my shiny new toy!



I'll be breaking it in this weekend.

[schro]

Hey BB,
I hear those are awesome!

[D.A.L.U.I.]

Very nice, very nice indeed.  What's on the menu?

[sailor61]

I've had a large size BGE for about 4 years and I LOVE it.  Awesome steaks, ribs to drool over and incedible rib roasts.  Couple of hints; it's all about the charcoal - not sure what's available down your way but avoid the Cowboy stuff it it is. Whene ever I've used it there has been a combination of decent lump and flooring scraps that were turned over to 'coal.  

Also, burning out your gasket is not an "if" it's a "when".  Go out and order a spare, or one of the upgraded ones to have on hand.  It is a definite Murphy's Law thing and will happen when you're gettting ready for a houseful of company.

The only option I've added have been the heat diffuser for indirect cooking and the cast iron grill - reccomend both of them.

Oh yeah, I covet your table....one is on my list but I just don't have enough space to park  it on existing walkway.

The other thing I want to add is one of the BBQ Guru thermostaticlly controled vent fans.

I'm sure you've checked out their website/user forums - loads of great recipes and guidance.

Enjoy - you're going to love it.  It's almost better than being Sly....

[sailor61]

 and in terms of lighting;

the Weber chimneys are very good and will give you a hot fire very quickly.  I generally go a different route, it's a bit slower but is simpler than messing around with the charcoal everytime.  Lowes/Home Depot etc carry a torch that is designed for burning weeds out of walkways and melting ice.  It's curved and about 24 to 30 inches long  and uses a standard bottle of gas like a soldering torch.   I clean up my coal bed a bit, add new if needed then light the torch and stick the head into the center of the coal bed.   It's the simplest way I've come up with to light it up.

[TheSlyBear]

Thanks for the tips, sailor! (no one touch that one!)

I've got the plate-setter (which is what I think you called the diffuser? it's in the box leaning against the table). It was a no-brainer because I'm looking forward to firing pizza in this baby!

Yeah, avoiding cowboy charcoal is all over the net. The brand my local grocers carries is also poorly rated (B&B). The BBQ outfit that I bought the egg from provided the bag in the photo. We'll see how it performs.

First on the menu is strip steaks and baked potatoes this weekend. I figured I'd get used to its operation doing some grilling before I try my hand at smoking brisket and ribs.

I need to stain and seal the table too.

[sailor61]

Big Green Egg update needed......

[TheSlyBear]

Ooops! Sorry.

It's inaugural run was on Saturday with something simple: Bear's Burgers. Outcome: success! Perfect burgers, and no problems at all getting used to using the Egg for grilling.

Then on Sunday: Strip Steaks, cooked T-Rex style. Outcome: see for yourself below:







Perfectly-cooked medium-rare steaks. Served them with baked potatoes.

[TheSlyBear]

This weekend I'll be doing one more round of direct grilling: skirt steak fajitas.

Then on Sunday, I'll try some indirect cooking with a beer-brined whole chicken.

[theebaldguy]

Those steaks look delicious, TSB! 

[PigPen]

Looks like some good eatin at your place this summer!

[Mikekoz13]

I hear that the BGE is awesome but I don't know much about it.

Can you smoke with that thing too or is it strictly a grill?

[TheSlyBear]

Can you smoke with that thing too or is it strictly a grill?

The reason I sprung for it (after lusting for one for a decade) is that it's so versatile: grill, smoker, and ceramic oven.

I'm starting with grilling because it's what I'm most familiar with. This weekend I'll be roasting a chicken in "oven mode".

Later, I can't wait to try smoking ribs and brisket.

[sailor61]

beer can chicken is greaat on it.   If you like the steaks I would suggest springing for the cast iron grill - nicer result than with the rod one that is standard.  Five hour ribs are about my favorite on mine.  I've done overnight/16 hour pulled pork, it came out well but I find the overnight cooks to be a bit too intense - plus the scent drives the dogs crazy...

[TheSlyBear]

Pulled pork.... oh yeah.... Got a recipe to share?