Oh boy, here I go!

sandhills · June 11, 2012, 02:59:11 PM

Dang! Some people just know how to live!

Kansas · June 13, 2012, 09:26:13 AM

I have to be missing something about this big green egg. A friend of mine bought one that grills a lot, and only used it one or two times, before selling it to his brother in law. I looked at it and the first thing I noticed was that there was no way to adjust the grill height from the charcoal. If I can't do that, I don't know how I could grill. Obviously the way you guys like them, there is something I don't understand. Not saying I'm going to buy one, but if the right opportunity comes along...

Weekend_Sawyer · June 13, 2012, 09:39:06 AM

I'm real new to them, of course, but you adjust the airflow top and bottom, You cook with the lid closed which helps w[prevent flairups. If you open it wide open it will go over 700 degrees. Choke it down and it will maintain 250 for hours. And you can put in the ceramic insert called the platesetter that turns it into an indirect heat source so you don't char your long cook items. They say it makes it a convection oven. I used it last weekend with the ribs and after 3 hours with only a dry rub on them they were tender and moist.

Jon

Burlkraft · June 13, 2012, 10:54:17 AM

No need to move the grill as you can control the temp. so well.

I've cooked apple pies with mine on the plate setter. Works just like an oven, start @ 450° and cut back to 350°

They turn out great digin_2

LOGDOG · June 14, 2012, 09:22:26 PM

How much does the big BGE go for these days?

Norm · June 15, 2012, 06:34:29 AM

Seems like I paid $800 for the large without the stand. Craigslist is a good place to look for one, many folks buy one and don't use them so they go for sale at a discount.

Weekend_Sawyer · June 15, 2012, 06:57:57 AM

yup I paid a little over a grand for the XL but as I have a lot of hangarounds right about dinner time I needed it.

Last night I picked up a whole port loin, cut it into 2 pieces for later grilling and cut 3 1 1/2" steaks off of it, set them up with a little marinade and made up a tinfoil pouch of squash to go on the side. Mmmman it was good. I'm really itching to get it going on a long smoke.

Jon

Norm · June 15, 2012, 07:31:42 AM

I wondered what size you got Jon, I have an XL and a large myself. I had bought the large for my youngest son but he told me to keep it until he was ready for it. Well after 3 years I'm guessing it's mine! I use it for doing pizza and baking, the XL gets used for everything else.

Weekend_Sawyer · June 15, 2012, 07:46:18 AM

Next week I'm going to try pizza, I'll make enough ingredients to make 2 so if I mess up the first one I can adjust or If I nail it I'll have leftovers... maybe. I'm thinkin this egg may not be good for my wasteline. :

Weekend_Sawyer · June 15, 2012, 05:07:47 PM

Dinner and a movie at my Dearest Cousin Angie's tonight will be spineless chicken.
Cut the spine out and flatten chicken, apply rub, drop in Egg and I have no Idea how it will turn out. Pretty much everything I do on it is an experiment.

Weekend_Sawyer · June 15, 2012, 05:44:49 PM

ohhhh man, I really meant to deliver 2 whole chickens tonight but, as I was taking them off the grill a leg and thigh just fell off! these chickens are so tender the bones are falling out, I must have blacked out because when I came to the leg and thigh were gone and I seem to have some greasy residue around my mouth.

;D Jon

WDH · June 17, 2012, 07:25:42 AM

Those chicken fumes will do that to you.

Weekend_Sawyer · June 18, 2012, 09:43:44 AM

Norm,

What kind of paper is that under your pizza, do you put it under
the paper so it will slide onto the grill.

I tried to do pizza this weekend and couldn't get the dough to slide off, I didn't have a pizza peel and just made it on the back side of a pizza pan and forgot to flower it. Wound up cooking it in the oven and it came out ok.

Norm · June 18, 2012, 10:50:37 AM

That's parchment paper Jon. I let it cook a couple of minutes and then slide it out from underneath the pizza. If I'm not doing a wet dough I'll just put a little extra flour on my peel and not bother with the parchment paper.

I also use one of these some times when the dough is real wet. Pizza Pan With Holes

Dodgy Loner · June 18, 2012, 10:57:20 AM

Weekend Sawyer, I dust the baking sheet/stone with cornmeal or fine breadcrumbs before putting the dough on it. Never have problems with sticking.

Raider Bill · June 18, 2012, 11:19:06 AM

Quote from: Dodgy Loner on June 18, 2012, 10:57:20 AM
Weekend Sawyer, I dust the baking sheet/stone with cornmeal or fine breadcrumbs before putting the dough on it. Never have problems with sticking.

Cornmeal here too.

Weekend_Sawyer · June 18, 2012, 12:38:06 PM

Thanks guys, I'm learnin! 8)

Norm · June 18, 2012, 01:33:25 PM

If you do low temp pizza cooks corn meal is fine but if you get the egg up to 600°'s and above you'll burn the corn meal and for that matter regular flour. Most places that are doing these high heat pizza cooks are using 00 flour.

Raider Bill · June 18, 2012, 02:42:17 PM

Never even heard of 00 flour :P We all be learning!

Norm · June 18, 2012, 03:37:04 PM

Here's the kind I buy Caputo 00 Flour

You may want to buy a smaller size to try out. :D

Local4Fitter · June 19, 2012, 09:57:12 PM

I built a wood fired pizza oven a few years ago. Takes a couple hours to get up to temp (750 f). I throw a handful of cornmeal in to season the firebricks before the first pizza goes in. The cornmeal flashes to flames instantly and leaves a nice nonstick coating on the bricks. Without cornmeal the pizza won't slide off the peel and it sticks to the hot bricks. Every October I have a pizza party,we average 60 pizzas during the course of the day. At 750-800 degrees they cook in 3 minutes. People are amazed at how fast. Sorry I rambled.