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03-23-2012, 01:57 PM #51
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03-23-2012, 07:02 PM #52Registered User
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Here are a couple of different shots. The first is the healthy option to lots of pork. Just a straight organic chicken breast coated in Dizzy Dust. I absolutely love the way the egg grills up a chicken breast, juicy and tender and never dry.
This was tonight's dinner. Bacon cheeseburger pizza! It was delicious.
As for the earlier pork butt question the time frame of 17 hours for an 8 lb pork butt is about what I do. I run at 225 degrees and the butt does hit a plateau for a couple of hours.
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03-23-2012, 08:19 PM #53
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03-23-2012, 08:45 PM #54
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03-24-2012, 01:25 PM #55
Checked out the Char Grill version at Lowes.
Like:
Price is right.
The Color- it is avail in black or red, and all my patio stuff is red. Plus, it look sweet.
The grill surface- cast iron with a removable knockout in the center for feeding more charcoal. This is a great idea.
Handles, gauges, etc look stout.
Has a swing out warming rack that is absolutely key.
Not ceramic- lighter than the BGE, but heavy enough to not move.
Dislike-
Shelves
Legs and wheels will rust out in less than a year here in FL
Not ceramic- will never hold heat as well as the BGE, but with a little more work, it will be just fine.
With a price of $299 at Lowes, I could buy 3 of these before I touched a BGE XL. The grilling surface is about equal to the large BGE- probably a little smaller. I am going to build a nice table for it, and get it done. Will post back later.
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04-01-2012, 10:15 PM #56Registered User
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- Feb 2011
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- 472
Bought one
Second everything said here, although it seems to hold heat just fine. The grill surface is money. I haven't done a really low and slow cook, but holding it ~325 wasn't a problem in the least for a couple hours. For this price, if you don't have a Big green egg already you can't go wrong.
Whatever grill you have I highly recommend this book http://www.amazon.com/Serious-Barbec.../dp/1401323065 by Adam Perry Lang. His recipes can be a bit involved in steps and ingredients, but I've never been disappointed by what comes out of there. Alot of them are geared towards the BGE/ceramic cooker as well.
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04-02-2012, 09:52 AM #57
Don't know how this compares but my Costco had a medium egg for 579. It also came with a metal stand and probably some other stuff
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04-02-2012, 10:58 AM #58
Yep, seen them at Costco too for the same price.
watch out for snakes
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04-02-2012, 11:16 AM #59
How large is this cheaper Lowes item, relative to Egg sizes?
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04-02-2012, 12:23 PM #60Registered User
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- Feb 2011
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- 472
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04-02-2012, 08:02 PM #61
I'm searching Lowes' website and can't find this Char-Griller Kamado cooker - they have the cover for it, but not the actual unit. Is it a just-in-stores kinda thing, or are they discontinuing it?
Outlive the bastards - Ed Abbey
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04-02-2012, 08:04 PM #62
1/2 the price, but Stainless vs. Ceramic. You can find them on Amazon. Free shipping too w/ Plus acct.
Not dure what the point is w/the stainless. Whole point is you get the Ceramic radiating even heat.Last edited by Tippster; 04-02-2012 at 08:34 PM.
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04-05-2012, 08:44 PM #63
Yup!
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-05-2012, 10:47 PM #64Registered User
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04-06-2012, 08:55 AM #65Registered User
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04-06-2012, 09:07 AM #66
What kind of thermometer setup are you using there? Just two separate probe units, or one of them fancy Alton Brown rigs that has two probes in one unit?
This thread sucks. It's slowly pushing me towards the BGE, despite total lack of available funds... "egging me on," you might say.Outlive the bastards - Ed Abbey
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04-06-2012, 12:52 PM #67
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04-06-2012, 01:30 PM #68Registered User
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- Feb 2011
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04-06-2012, 01:48 PM #69
Very interested to hear how it does at maintaining low heat for many hours, as required by a brisket. The primary benefit of the BGE is that the ceramic body is an extremely efficient heat insulator, so it can hold in almost all of the heat and maintain temperature really well. If this thing is made of stainless steel (which is much, much more conductive of heat than ceramic) and is lighter, then I'd imagine it's going to lose a lot more heat and not going to maintain temp nearly as well. But who knows, and if it does that's pretty awesome. Keep us posted...
Outlive the bastards - Ed Abbey
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04-06-2012, 04:09 PM #70
@Pegleg That's the Maverick ET732. It's got the probe with clip for the grill temp and the longer probe for the meat. Also has a wireless receiver that shows both temps at a range of up to 300'. It's pretty slick...
http://www.amazon.com/Maverick-Wirel.../dp/B004IMA718
Thinking of attempting a pork shoulder for Easter. I've smoked a bunch of them before but this will be the first attempt on the egg. Should be fun to see if I can get the temp to sit at 225* or so for the full 16+ hours.
@Flounder I haven't really done any super high heat cooks yet with it. I've cooked a bunch of times on it but I haven't seared any steaks or made any pizzas yet. Mostly just chicken, burgers, and pork tenderloin.Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-06-2012, 07:17 PM #71Registered User
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- Vermont
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Have a fricking quesadilla! Sometimes you need a bit more healthy food so tonight was black beans and cheese quesadillas.
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04-06-2012, 08:31 PM #72
I've got the previous generation Maverick and love it. Range isn't as good, but it is accurate. I've cooked a couple pork butts on the BGE and was able to maintain a fairly steady temperature around 230. I use Wicked Good Charcoal because it comes in large chunks and lasts a long time. The last butt went 18 hours and there was still some charcoal left over for another cook.
Tomorrow I've going to make a naked maple fatty for a baked bean recipe I got from a different message board. After my dog trial season ends next month I'm planning on smoking a brisket. I want the whole packer so I can make burnt ends.
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04-06-2012, 08:44 PM #73
You having that charcoal shipped in Grange? I've just been using Royal Oak since it's pretty readily available. But most of the pieces are pretty small. What's a naked maple fatty? If it has anything to do with pork then I'm in.
Oh and I'm with you, packer trim is the only way to buy big cuts. Otherwise my fancy butcher knife just sits there waiting for something to break down.Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-08-2012, 11:00 AM #74
So I put a whole bone-in pork shoulder on last night right at 9:00. Got the egg stabilized at a grill temp of 230* and then I went to bed. The Maverick woke me up twice to tell me that the egg had dropped down to 215* so I got up and adjusted the venting just a bit and quickly recovered the few degrees that it lost. Now I'm 14 hours into the smoke and the meat is hanging around in the mid 170's with the grill temp still hovering happily in the mid 230's. Damn, I'm loving going low and slow on the egg!
No pics yet because I haven't lifted the lid since I put the swine on last night but I'll be sure to snap one when I pull it off this afternoon. I'm guessing that hunk of pig is lookin' purty nice right about now.Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-08-2012, 01:34 PM #75
No I can get Wicked Good Charcoal at the BBQ store where I bought my BGE.
I'm heading over to my sister's and brother-in-law's place for Easter. It will be a potluck style dinner and I decided to make some Peach Bourbon Baked Beans from a recipe I got on another message board. They are great.
If anyone is interested here's the recipe. It's from a guy with the handle Wampus.
Wampus's Peach Bourbon Baked Beans
Ingredients:
2 cans (15 oz) of cooked Great Northern beans, drained and rinsed
4 slices of thick sliced bacon, chopped
1 lb maple fatty (smoked ahead of time), crumbled/diced
1 med onion, diced
1/2 bell pepper (I like orange or yellow)
1 can (21 oz) peach pie filling (run knife through can to cut up larger pieces into smaller pieces)
1/2 cup brown sugar
1/2 cup Famous Dave's Apricot Bourbon BBQ Sauce
2 TBS worschestershire sauce
1/3 cup bourbon
1 lg clove garlic, minced
2 TBS yellow mustard
1 TBS rub (I like SM Sweet & Spicy)
1 TSP Ground Cayenne Pepper (OPTIONAL)
Directions:
-Smoke Fatty (can be smoked well before), crumble or dice
-Brown Bacon in skillet (about 1/2 way)
-Add onion & pepper - cook until just carmelized
-Slowly add bourbon & garlic - simmer until caramelized
-Remove from heat
-Add remaining ingredients to skillet, mix thoroughly
-Put in pan and place in smoker
-Smoke for at least 2 hours, stirring occasionally (I smoke for 4 hours)
NOTE: I've had trouble finding Famous Dave's Apricot Bourbon Sauce lately. I've substituted lately with any of these:
- Famous Dave's Thick 'n Sassy
- Big Butz Hot
I'd suggest anything with a bit of a snap to it. Blues Hog would be farkin great too, I'd probably add the cayenne if I used that.
The beans I won with this past weekend also had about 1 tsp of ground cayenne pepper in them, I've listed that as optional. If used without the cayenne, they're really not spicy beans at all, but have just a little zing to them.
Maple Fatty Recipe:
Purchase Maple Sausage Roll
- Fire smoker or set up grill for indirect
- Unwrap Maple Sausage Roll
- Place on smoker/grill grate
- Smoke at 225-250 for 2 hours
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