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Food & Wine Ground >> Any green egg tips?


2/7/13 3:01 PM
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Big Pun
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I just bought a large green egg. I have never cooked on a ceramic style pit before. I do have the electric temperature control for the grill. I have used a lot of traditional smokers and direct heat grills. As a child of west Texas I grew up with a stick burner due to the fact we could walk across the street and get as much mesquite as we wanted at any time we wanted. I have recently started using charcoal and wood mixtures to do my smoking. I got the green egg because I'm a jerk like that. Yes I paid for the name. Yes, I still think they are a good grill even if they cost $100 more than the next closest thing. I entertain a lot of company at my house in the warmer months, which is dang near every month in west Texas. I love to grill and I love to show off my cooking skills. Tell me how to become more of a show off OG. Got any cool cooking tips to make me seem like I know more than I do?
2/7/13 3:06 PM
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Big Pun
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More info. I hunt and fish. I almost always have deer cutlets available. I usually have fish fillets available as well. Catfish, trout and bass mainly. Sometimes crappies. Mostly stuff native to the rivers in hill country Texas. I also usually have a rattlesnake or two although none right now. Any tips on these would e great.















































Yes, I am a redneck
2/22/13 2:25 PM
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PartsGuy
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I have a Kamado. I love it. When doing longer cooks, I will use a foil pan with water and use the top level for my meat.
2/24/13 10:44 AM
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Columi
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I've got a BGE and I love it, welcome to the club! As far as tips are concerned I think the most important thing you can do is master temperature control, while it isn't terribly difficult be prepared for a learning curve. I gained all my knowledge through practice and by reading up GreenEggers.Com a BGE forum with tips, tricks and recipes. Plenty of tips on the forum for how to build your fire, manage your temps, etc...its a great resource.
2/24/13 10:44 AM
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Columi
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I've got a BGE and I love it, welcome to the club! As far as tips are concerned I think the most important thing you can do is master temperature control, while it isn't terribly difficult be prepared for a learning curve. I gained all my knowledge through practice and by reading up GreenEggers.Com a BGE forum with tips, tricks and recipes. Plenty of tips on the forum for how to build your fire, manage your temps, etc...its a great resource.
3/19/13 5:09 PM
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BaldTony
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Don't have one myself(it is not sunny enough here to justify a BGE on cost grounds), but with most cooking stuff, I tend to browse eGullet. It's a fantastic resource for anything food related

Here's the 1st BGE thread I found. Bound to be more

http://forums.egullet.org/topic/135020-cooking-on-a-big-green-egg/

3/19/13 5:57 PM
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PartsGuy
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Not sunny enough BaldTony? I use mine in the dead of winter. I cook ribs for News Year eve when it was snowing.
3/19/13 5:59 PM
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BaldTony
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Seriously? Hmm. Might look into it then. They look great, and I do need something that can be used as a smoker too
3/20/13 11:05 AM
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Big Pun
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I will use the egg year round. I've been using it for everything. So far I have made some really good BBQ on it. I absolutely bombed on the pizza though. The crust stuck to the ceramic stone. Was just a mess. Next time I will use corn meal to keep it from sticking. I use the DigiQ2 fan with the egg and it helps me maintain exact temps on the grill
3/20/13 11:07 AM
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Big Pun
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With that automatic fan controlling the temps I can cook anything I want on the egg. I have made a ton of ribs, steaks, burgers, whole chickens, etc... I plan to expand out my recipes this summer using the egg. I am also planning to use it to smoke some jalapenos for chipotles.
4/19/13 6:38 PM
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Aaron J
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I just bought one and have cooked on it 4 times and love it. I am doing a beer can chicken tomorrow with. My trick with it is I put root vegetables (carrots, turnips, sweet potato..) underneath in drip pan and let the fat from the chicken drip down and season it.

I did prime tenderloin filets the other night (wifes steak cut) topped with herb butter and they were great. Prime New York strip a few nights later, incredible!

Plan on doing bread, cobbler, turkey breast, jalapeno stuffed with salami and cheese, chicken wings and everything else under the sun this summer.
4/19/13 6:38 PM
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Aaron J
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I just bought one and have cooked on it 4 times and love it. I am doing a beer can chicken tomorrow with. My trick with it is I put root vegetables (carrots, turnips, sweet potato..) underneath in drip pan and let the fat from the chicken drip down and season it.

I did prime tenderloin filets the other night (wifes steak cut) topped with herb butter and they were great. Prime New York strip a few nights later, incredible!

Plan on doing bread, cobbler, turkey breast, jalapeno stuffed with salami and cheese, chicken wings and everything else under the sun this summer.

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