Can I get some Big Green Egg stoke please?

**Cruiser** · 10-13-2018, 07:30 PM

Don't quit on us undertow! Where's the money shot?

**bodywhomper** · 10-21-2018, 05:47 PM

Getting ready to wrap with some apple juice

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**alias_rice** · 04-02-2019, 09:42 PM

Any of you guys have experience with Primo Kamados?
https://www.bbqguys.com/primo/cerami...2Boval%2Blarge

I like the oval shape, since it seems you can set it up 2 zone cooking pretty easy. But Lordy they are pricey. I already have a nice pellet smoker that I have pretty dialed in. But it just doesn’t get hot enough to do steaks, burgers and whatnot. For that I have been using an old shitty Char Broil propane grill that needs to be upgraded. Thinking of getting a Kamado as an upgrade, probably overkill though since I don’t need it for my smoking needs. But it’d sure be nice.

**Bobby Stainless** · 04-03-2019, 04:50 AM

Get on CL, Letgo, and Offerup and look for a used BGE or Primo.

**alias_rice** · 04-08-2019, 08:51 PM

I ended up finding this in the local classifieds for $250. The guy got it as a gift a year ago and it sat in his garage unused since then. Probably not quite the same quality as the Primo or a BGE, but for the price it’ll work.

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**RootSkier** · 04-15-2019, 02:15 PM

Cruiser, can you point me to or share your rib process?

Just got an Akorn and a Digi-Q is on the way, slumming it for awhile to see how much use it gets and the ribs were the whole reason for the deal, but I have never actually made ribs.

**Dantheman** · 04-15-2019, 02:23 PM

Originally Posted by alias_rice

I ended up finding this in the local classifieds for $250. The guy got it as a gift a year ago and it sat in his garage unused since then. Probably not quite the same quality as the Primo or a BGE, but for the price it’ll work.

Score!

**Cruiser** · 04-15-2019, 04:51 PM

Originally Posted by RootSkier

Cruiser, can you point me to or share your rib process?

Just got an Akorn and a Digi-Q is on the way, slumming it for awhile to see how much use it gets and the ribs were the whole reason for the deal, but I have never actually made ribs.

I start with salt, yellow mustard, and the Jimmy leg dry rub. The egg gets set up with the plate setter topped with foil running at 335* with lump charcoal and whatever fruit wood I can get my hands on. I usually go 2 hours with plenty of good smoke. Then I pull em and wrap a double layer of heavy duty aluminum foil around each rack to be sure that I have a good seal for the steam from the ounce or so of whatever beer I have in the keg to really tenderize them. They go back on the egg at 250* for between 2 and 3 hours in the foil. How long you keep them on in the foil is up to you. But I'd do 2.5 hours the first time and work backwards from there on my next rack. Finally I remove them from the foil and gently put them back onto the egg at 260* for about an hour. Halfway through that home stretch I laquer em real nice with some sauce so that they make those pretty little pig lollipops when I cut them into single and double bones for the table.

**Cruiser** · 04-21-2019, 08:23 PM

Ribs!

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**jfost** · 04-21-2019, 09:14 PM

Originally Posted by Cruiser

I start with salt, yellow mustard, and the Jimmy leg dry rub. The egg gets set up with the plate setter topped with foil running at 335* with lump charcoal and whatever fruit wood I can get my hands on. I usually go 2 hours with plenty of good smoke. Then I pull em and wrap a double layer of heavy duty aluminum foil around each rack to be sure that I have a good seal for the steam from the ounce or so of whatever beer I have in the keg to really tenderize them. They go back on the egg at 250* for between 2 and 3 hours in the foil. How long you keep them on in the foil is up to you. But I'd do 2.5 hours the first time and work backwards from there on my next rack. Finally I remove them from the foil and gently put them back onto the egg at 260* for about an hour. Halfway through that home stretch I laquer em real nice with some sauce so that they make those pretty little pig lollipops when I cut them into single and double bones for the table.

this is fucking varsity level!!!

quick JV method: dry rub, foil wrap and leave in the fridge overnight, add 2oz beer or apple juice and cook in oven 250-300deg for 2-3 hours, unwrap and finish on hot grill for 15-20 min to crisp up the bark a little bit. Pretty tasty this way, but you don't get the smoke action of Cruiser...

(I think this is actually discussed at the beginning of this thread - by me et al)

**RootSkier** · 04-22-2019, 04:35 PM

Fuck yeah, thanks Cruiser. The Digi-Q arrived today, time to start assembling the Akorn and stocking up on some swine.

**alias_rice** · 04-27-2019, 06:32 PM

Pork chops on the egg.

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**undertow2** · 05-05-2019, 03:01 PM

2 1/2 hrs indirect at 275° and now getting foiled for an hr... I will be sure to post end results... Thanks to Mr Franklin I have ribs dialed...

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**undertow2** · 05-05-2019, 04:26 PM

Left and right ribs sauced and middle rack dry rub... F'd up and got lazy and the middle rack I picked up by the end and broke... Getting ready to pull and rest...

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**Cruiser** · 05-05-2019, 04:55 PM

That's real purty

**alias_rice** · 05-05-2019, 06:52 PM

Fajitas for cinco de mayo

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**mooseknuckles** · 05-06-2019, 04:31 PM

Inspired by the greatness of everyone else here. Ready to wrap.

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**muted** · 05-06-2019, 05:03 PM

Holy shit. First time I clicked on this thread. I was expecting some breakfast skillets Dr Seuss style.

If anyone wants an Apricot tree chopped up and ready to load into a pickup, let me know: here in SLC. Otherwise I'm going to ask Pats BBQ to do a free pickup. PM me. i chopped it down 7 years ago, it's dry.