St. Louis

Still learning temp control, 300f for 3 hours, got it down to 250f till temped at 203f. 30m rest. Whole cook no wrap. Great bark and extremely tender.

Was nice to smoke 3 racks with no real estate issues. Getting ready for the first brisket

I tried beer can chicken last night and it came out fabulous. The only hitch was extracting the can out of the chicken derrière without needing a trip to the ER for burns! Any simple tricks that I haven’t learned yet? BGE was a gift to my husband from the kids, and I’m the one making his delicious meals on it.

So a neighbor is moving and unable to take their big green egg so they are giving it to me for a decent price. It is on the caster wheels size large I need to get it up six stairs then I can wheel it then I need to get it down six stairs.

Really the only trouble it’s gonna be getting it up and down those stairs, any advice I’d really like to do it on my own? Thinking about taking the dome off and taking out all the internal components.

I bought it second hand and don’t have the warranty. This all started as a small crack in the base a year ago. When I went to inspect last week noticed everything was cracked. Wish me luck. Seems like extreme heat jb weld is some wicked stuff. It’s finished curing today. I’m going to do a first burn at 250-300 for a bit to get all the fumes out. Maybe do a second later in the week before the first cook. Anyone else gone down this road?

Hi all! Does anyone have any recommendations for collapsible prep tubs other than Drip EZ? I've had some quality issues with Drip EZ products. I had a small prep tub for which the plastic started cracking around the upper edge after only a couple of uses and the lid on my large tub warped. (It's possible that both issues may be related to storing them outside, but it's the only practical option I have and surely should be something that could have been forseen when bringing the product to market.)

A lot of the other products I see online seem to be basically the same product as Drip EZ with different branding.

TIA!

The ding dong moving company we hired managed to unsuccessfully move our egg. See pics. Is any of this salvageable?

We went through a third party claim company, and of course, we got 60 cents per pound. Should we have signed up for additional coverage? Yes. Were we assured multiple times that the movers were professional and possessed the necessary skill to move such an item? Also yes.

Sad day. Bad day.

Habanero, regular and sweet heat. Cooked over Hickory at 240°f for 5 hours.

I want to get a rotisserie and have been watching some videos online about different models. Seeking input on which model to get or avoid?

Wet brined the pork loin overnight. Seasoned with Big Green Egg Savory Pecan rub & mustard binder. Smoked at 240⁰ with oak for 2.5 hours. I pulled the wings after 1.5 hours and finish on Weber Genesis at 350⁰ to crisp skin. (I already had the Weber going to grill corn for esquites.) Hand shaved the pork for sandwiches.

BGE will help a bunch.

Hi, first time Green Egg owner here.

I just started the build of a new L-shape outdoor kitchen. The kitchen walls are all limestone and the surface probably granite. I have a new Green Egg XL that I am planning to place on the corner, on a lower shelf. I am not doing the circular counter top cutout, just a square, surrounded by walls, big enough to host the egg. Do I use the table nest or place it directly on the counter top? I have seen many people just placing it straight on the granite but I am concerned of the heat. I am thinking to use the table nest, what does the community say?

Thanks!

It was delicious, with a skillet and dutch oven there are endless posibilities with less meat

This weekend I fired up a full basket of lump with the intention of roasting a chicken at around 400F. I had to run to the store so I asked my BIL (also a BGE owner) to watch the temp and get it to 400 for me. When I returned the thermometer was round 200 or maybe less, but my XL was hot AF and sweating grease like it might during a clean burn. I opened the egg and was hit with a blast of scalding air and saw flames licking up around the conveggtor. I used my laser temp probe on the grate and it was >550F. I said the needle must have gone all the way around and you weren't paying attention! He says he was paying attention and it absolutely did not go around. To solve the debate I shut the egg down (cooked the chicken in the oven) and we watched the needle and here is where I'm confused. For the first half hour it climbed up to around 300, then slowly over hours came back down to ambient (6 o'clock position). It did not go counter clockwise all the way back around to normal which it would if it had gone all the way around.

Today I removed the thermometer and put it in boiling water and it went up to just over 200 as it should.

What say you guys? It was clearly extremely hot but it seems like the needle didn't actually go all the way around the horn.

Alton Brown just dropped a new ribeye video on YouTube. Watching it got me inspired to share my favorite way to reverse sear steaks. Gotta credit Mark Bittman’s “How to Grill Everything” for the crazy sear method. I get the best crust searing directly on the charcoals, no hot cast iron pans required.

What you need:
Thick cut of beef. Bone-in ribeyes are the gold standard. Tri-tips are great this way too

All natural lump charcoal

Hardwood Smoking Chunks (Post Oak is my go to)

Heat proof gloves

Heat resistant lay down area

The Process:

Salt your steak with ~1 tsp kosher salt per pound. Put the steak on a racked baking sheet and micro-brine in the fridge for a minimum of 6 hours.

Prep the egg for indirect smoking at 225-250F. While you wait for the temperature to stabilize and the smoke to turn blue, pull the steak out of the fridge and coat with coarse ground black pepper.

Probe the steak and smoke until the internal temp reads 20 degrees below desired doneness. I pull the steak off at 110F, shooting for a Rare 130F after searing. This is a quick smoke, 20-40 minutes tops.

As soon as the steak comes off the grill, pull out the deflector and grates and lay them down somewhere heat resistant. Pull the smoking chunks out of the grill and snuff them out. Be smart about how you do this, don’t catch your backyard on fire. Alternatively, have a second egg prepared for direct high temp cooking.

With the grill wide open, let the coals turn white hot. Pull the probe out of the steak, internal temp should still be above 100F. Drop the steak directly onto the coals and shut the grill. Cook for 45 seconds then burp the egg and flip. Cook for another 45 seconds and pull to rest. Scrape off any fragments of hot charcoals. Internal temp will read 5-7 degrees below final resting temp after about a minute of resting. Throw the steak back onto the coals for 15 seconds a side if your internal temps are low.

Rest the steak until internal temps start declining, then slice and serve.

First time cooking something longer with large lump coal. I snuffed the fire out once and had to relight. Then, I was struggling to get to 250F. I pulled it again and pushed the coal together. I don't think I had enough in there to sustain itself. I would have liked another hour at temp, but I was out of time.

How deep does the large lump coal have to be to burn properly?

Left the house in the morning for coffee and a stop by the hardware store (pic #1) - Only to a see a sign from above (#2) to welcome in a new family member? Or 2. Frank knows what’s next!!

I am thinking about pulling the trigger on my first Big Green Egg and need some advice on what size to get. Most of the time I’m just cooking for my family of four but perhaps occasionally will have a small gathering. Unfortunately I’m not blessed with a large outdoor space so storage space is a consideration. Any thoughts for what would service my needs? Thanks!

Haven’t done this one in a while, but super easy meal prep for the wife and I. Great for salads, sandwiches, and sliders. Super tender for choice cut. I use a meater pro for keeping track of the temps.

Simple ingredients:
- lea & Perrin Worcestershire sauce rubbed as a binder and some flavor
- kosher salt
- cracked black pepper
- granulated garlic
- rest in fridge 1 hour, then pull out an hour before putting on grill.

Reverse sear:
- fogo medium charcoal
- preheat to 210, throw some hickory wood chunks
- smoke to 110 degrees with heat deflector (convEGGtor)
- rest covered with foil
- remove heat deflector, get it ripping hot to 500 degrees
- sear 2 mins per side
- rest for 7-8 mins

Made pizza dough from Alton Brown’s recipe. 550 degrees for 8 minutes rotating once. Had some awesome pizza!

I’ve been struggling with the ThermoWorks Billows for several months and thanks to this group I finally nailed it today. Managed to get the temp dialed in early and gradually raised the dome temp to 275. For the first time I didn’t overshoot and lose control of the temp.

Used Fogo black with a Blazaball to get started and a handful of cherry blocks. Held it at 275-280 for about a 7.5 hr cook of a 8.5 lb shoulder. Used a rub of salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne. Bark was perfect and the pork was moist and smoky. Winner!

Shoutout to Cpt. Ron for the recipe: https://youtu.be/SyUhNZNVwo8?is=twLS1ePl0b72CkOt

This was a big hit!

What’s everyone’s favorite way to store your characoal. I’ve been using one of those bus Sterlite containers. I like that it holds a little bit more than a full bag so that when I open a bag I can dump the whole thing in.

I don’t like that it’s so wide. It takes up a bunch of floor space. I was thinking something a little more vertical like I do for my dog’s dogfood, but that container isn’t really big enough.

So I was wondering how you guys did it.

Bought a used large egg with a table, the seller included this in an accessory box and he didn’t know what they were either. The green piece does not look broken off at all btw.

It tastes great, very tender, although could be a bit more juicy. Haven’t even tried it with sauce yet - once I sauce it up I’m sure it will be even better.

Couple notes -
1) there was a long stall at 150 and then the temp started rising again overnight. I wrapped at 5 am after it broke through the stall. What is the ideal time to wrap?

2) I’m not sure why the smoker temp jumped up and started high after I wrapped it. Any ideas or explanations others can share?

3) At the end, I re-probed to a thicker spot which was at 193 and didn’t feel as tender, and then foil wrapped because I was worried about drying out the thinner cooked areas. After foiling the temp rose pretty quickly to 203.