Can I get some Big Green Egg stoke please?

[hatchgreenchile]

Ribeye roast for the game - go Bills!


Sent from my iPhone using TGR Forums

[undertow2]

Reverse seat...? Nicely done and I had the Eggs cooking this weekend...!


Sent from my iPhone using TGR Forums

[hatchgreenchile]

375 to 120 internal, then 30 min rest


Sent from my iPhone using TGR Forums

[Danno]

I just bought Pegleg's big green (knockoff) egg. New to all this, but hope for some tips on how to use (and make the most of) this thing.

[Cruiser]

Nice! You're gonna love it, Danno. If it didn't come with one, then you're gonna want to ask for a pit controller for Christmas. Makes so many recipes seem effortless when you don't have to futz about with the pit temp during the cook.

[Danno]

Nice! You're gonna love it, Danno. If it didn't come with one, then you're gonna want to ask for a pit controller for Christmas. Makes so many recipes seem effortless when you don't have to futz about with the pit temp during the cook.

pit controller, is that the party q? Because he sold me that too.

the only thing he said I would want to go get was a special thermometer, for the meat and ambient temp inside the egg. Haven't started looking at that yet. First thing I need to do is to use it as a charcoal grill so my wife will be convinced to get rid of the Weber.

[Cruiser]

Yessir. The party q should be a great solution for pit temp control. Then you just grab a thermometer that has a probe to measure the pit temp and another, longer probe to measure the meat temp. I have an older Maverick redi chek and a newer kitchenaid that both do the job just fine and both have wireless displays that I can bring into the house to leave in the kitchen so I can check the temps without going out to the pit.

Bone in skin on chicken thighs make a great first cook cuz they only take 2 or 3 hours and are fairly forgiving. I do mine at 275 for 3h and they come out nice and tender.

[Crock]

Ribeye roast for the game - go Bills!


Sent from my iPhone using TGR Forums

FUCK

[dtown]

A few pages back I asked for advice on sizes, went with the Large. Just finished the table, gotta get the egg put together and and can start cooking.


Sent from my iPhone using TGR Forums

[retirwntm]

Did you build the table or buy it?


Sent from my iPhone using Tapatalk

[dtown]

Built it


Sent from my iPhone using TGR Forums

[retirwntm]

Nice. Stone top? Got any links to building or did you do it yourself? I’m not really handy but have a friend with an awesome tool set


Sent from my iPhone using Tapatalk

[dtown]

Concrete counter...I didn’t really follow any plans but there’s plenty out there. The BGE site has dimensions to help and YouTube is your friend


Sent from my iPhone using TGR Forums

[timeo]

Here is a picture of a table I built which is very similar to the one above. I have a full set of plans for this table, PM me if you want a copy.

[Cruiser]

Done some ribs

[Meathelmet]

Joined TGR BBQ team by buying a Kamado. Noob with this proper BBQ stuff, this thread was excellent for getting up to speed. Yet, few questions remain.

- When getting the grill going and up to speed, do you keep the lid open, the top vent open or what? And at what point do you put in the convector?

- With the reverse sear, how do you manage the temps as you first sear it with really hot and then start to dump the temps? Just close the lid(s) or what?

- Any good recipes for Burned ends / Adobos? Gonna start with the cheapest meats (ribs+pork belly) as I am bound to fuck things up.

- Aandd: Veggie//Side recipes would also be appreciated.


Thx in advance!

[Cruiser]

I get a good healthy fire going before adding the plate setter. Then I'll close the lid and open the vents all the way to start heating up the inside taking care not to let the temp climb too high as it is much easier to heat the ceramic up than it is to cool it down. It usually takes me about 30m to get up to a nice stable smoking temp.

You've got the reverse sear backwards. Start at lower temp and bake the steak until the internal temp begins to rise then finish by searing over high heat. The old skool way was to sear first then finish in the oven but that produces a large temp gradient between the center and the outside of a thick steak.

[Meathelmet]

You've got the reverse sear backwards. Start at lower temp and bake the steak until the internal temp begins to rise then finish by searing over high heat. The old skool way was to sear first then finish in the oven but that produces a large temp gradient between the center and the outside of a thick steak.

Thx and my bad, confused this TRex stuff with reverse sear. Here they do it with pushing the Egg to 750, searing, then letting the meat rest for 20mins...while they get the eggs temp down to 400.... this got me confused how it is actually doable..

http://www.nakedwhiz.com/trexsteak.htm

[undertow2]

Joined TGR BBQ team by buying a Kamado. Noob with this proper BBQ stuff, this thread was excellent for getting up to speed. Yet, few questions remain.

- When getting the grill going and up to speed, do you keep the lid open, the top vent open or what? And at what point do you put in the convector?

- With the reverse sear, how do you manage the temps as you first sear it with really hot and then start to dump the temps? Just close the lid(s) or what?

- Any good recipes for Burned ends / Adobos? Gonna start with the cheapest meats (ribs+pork belly) as I am bound to fuck things up.

- Aandd: Veggie//Side recipes would also be appreciated.


Thx in advance!

Here are my responses to your questions…:

If you are using a convector plate you are going low and slow - I start off with it in and bring it up slowly as it is a bitch to bring the temp down on a Kamado…. It takes time to learn the venting but trust me less is more…. When I am going low and slow it usually takes about 45 to 50 minutes to get clear smoke and 250ish degrees…. YouTube will be your friend…

Reverse seat - put the convector n and get the Joe to 300 degrees…. Pull the meat at 110 degrees and set on a plate lightly tented with foil…. Pull the convector off and get to 500 plus degrees and put meat back on and cooked to desired temps to get the sear…. YouTube is your friend…

Burnt ends - brisket is the hardest meat to cook…. Start with pork butt and get that dialed in…. Pork belly burnt ends are killer and much easier to make…. Again, YouTube is your friend…. Look up Aaron Franklin on YouTube and he will walk you through all of the popular meat cuts and his instructions are spot on…

Good luck and welcome to the club…. I have a XXL and Large Egg and just bought a Kamado Joe Jr and cook every week on them…. Everything that comes off of them are fantastic…. Like I said a couple of times search YouTube as it is a wealth of info…


Sent from my iPhone using TGR Forums

[Meathelmet]

Here are my responses to your questions…