I registered for a large BGE through Brownsboro Hardware and their Eggfest. Get a nice little discount for one that has been used for a day. Which thermometer should I be looking at? DigiQ?
2016 Smokin' Grillin' and BBQ Thread
- Thread starter Wrong
- Start date
^ Wife got my Egg same way, silly not to really...mine arrived seasoned from a full day's cook & ready to go...came with an overpriced huge bag of BGE Lump as well.
Wodie, I need some new side item ideas...burnt TF out on broccoli & sprouts.
Wodie, I need some new side item ideas...burnt TF out on broccoli & sprouts.
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*You're welcome on the suggestion. If you're buying an egg that's the route. You can also negotiate with them on the price. I took an ad from Brownsboro to Housewarming and they matched it on my small.
*BTW, if anyone is interested in a small egg, I would be willing to part with mine for a fair offer. I never use it and feel pretty awful about it. Pretty lightly used, 5 years old.
*Veggies in the anova = WAF.
We rotate,:
-wok charred green beans
-oven roasted zucchini sliced thinly with parm sprinkled on the broiler for a few minutes
-Kale or spinach sauted
-roasted bok choy
-roasted butter nut squash
-occasionally some type of potato roasted in the oven
-acorn squash
*BTW, if anyone is interested in a small egg, I would be willing to part with mine for a fair offer. I never use it and feel pretty awful about it. Pretty lightly used, 5 years old.
*Veggies in the anova = WAF.
We rotate,:
-wok charred green beans
-oven roasted zucchini sliced thinly with parm sprinkled on the broiler for a few minutes
-Kale or spinach sauted
-roasted bok choy
-roasted butter nut squash
-occasionally some type of potato roasted in the oven
-acorn squash
What veggies you doing on the Anova? Not sure I get the appeal, time required, etc of that...
You're an idiot for not liking Brussels sprouts, btw. I'll never understand that.
Garlic/Pancetta/Shallot/Sprouts ----> roasted or sautéed to crispy & nearly burnt + salt & fresh parm to finish -- like little green French fries MINUS POTATO FLAVOR lol.
So good.
You're an idiot for not liking Brussels sprouts, btw. I'll never understand that.
Garlic/Pancetta/Shallot/Sprouts ----> roasted or sautéed to crispy & nearly burnt + salt & fresh parm to finish -- like little green French fries MINUS POTATO FLAVOR lol.
So good.
Got mine via someone's divorce and him wanting to hide some cash from his ex-wife to be, otherwise I wouldve never got the XL model. Large or really a medium woulde been fine for me.
My go-to for veggies... sliced squash and zucchini, chopped onion, garlic, butter, salt/pepper in a cast iron skillet. Simple, quick and has enough green color to make me feel like its somewhat healthy.
Once a season I buy the premium over priced charcoal before realizing how much i have to use each cook- then I drop it down a bit. Snagged some of the komodo coconut lump shell. Ridiculously overpriced but whatever. It looks cool anyway.
My go-to for veggies... sliced squash and zucchini, chopped onion, garlic, butter, salt/pepper in a cast iron skillet. Simple, quick and has enough green color to make me feel like its somewhat healthy.
Once a season I buy the premium over priced charcoal before realizing how much i have to use each cook- then I drop it down a bit. Snagged some of the komodo coconut lump shell. Ridiculously overpriced but whatever. It looks cool anyway.
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The appeal? Veggies that are cooked perfectly, not mushy or under cooked? IMO, cooking veggies perfectly is a pretty tough feat. I've only done broccoli but it was really awesome. Stays bright green, crisp but done, highly recommend as does my boy Richard.
His recipe is in the older grilling thread 2015. I'm doing wings for Super Bowl. Gonna do 2 batches try Anth's smoked indirect as well as try to duplicate Dinosaur BBQs.
Key: brine overnight in buttermilk and kosher salt/pepper.
http://abcnews.go.com/Nightline/rec...aur-bar-chicken-wings-glaze/story?id=16765338
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Have tried some of the cheaper lump charcoal from lowes, Home Depot, and even housewarmings....pretty much hated them all. I like the BGE brand.
Just out of curiosity cause I've been looking at new grills and have always wanted an BGE what would be asking for your little one? Thanks!
Royal Oak makes BGE lump I think. I like Royal Oak a lot. $7 at Walmart. Now I've tried the Cowboy from lowes and it's too inconsient.
Tried Royal Oak, seems like BGE is the bud light and RO is the natty light.
Just shut it and loosen the top ring a little until you can push the top down flat to the bottom. Tighten it back up.
I still haven't pulled the trigger on the large egg yet. No spiders and rigs for the medium.
Do you find your medium prohibitive? I have one and wish I had a large. Still love it though.
Medium is too small to do a good-sized brisket.
I had tough time squeezing one on on my large. Fit barely.
I had tough time squeezing one on on my large. Fit barely.
I don't worry about a lid thermometer. I'll just lay one of my Maverick probes on the rack. I've got a bbq guru on my Akorn. I wonder how well it would work on an offset?
^ Its not for reasons of vanity... the XL is just too big to fire up cooking for two people. Will be able to use the smaller one and have the XL if we are having a big group over.
It will save me money in the long run just on charcoal alone.
It will save me money in the long run just on charcoal alone.
It'll take a long time to recoup that much money in charcoal.
A good veggie dish is just to saute some asparagus. When it gets closer to how you want it add in some garlic, salt, pepper and either white wine or lemon juice. And just don't overcook it. You can also add sun dried tomatoes and goat cheese once it's off the heat.
Or try this broccoli with cheetos (and yes, the cheetos bring something to the table that is nice). I stole it from some chef at a high end place in NYC.
Broccoli with Cheetos
1 1/4 lbs broccoli (about 2 large heads), cut into small florets
3 Tbs olive oil
2 c original cheetos, crushed by hand but still “chunky”
1 tsp red chile flakes
1. Boil broccoli in salted water for 3 minutes. Drain and put in ice bath. Drain and transfer to paper towels. Set aside.
2. Make cheese sauce recipe.
3. Heat oil to medium high in skillet. Add chile flakes. Add broccoli and cook until just a little browned. About 6 minutes.
4. Ladle cheese sauce into bowl. Top with broccoli. Top with cheetos.
Cheese Sauce
2 c cream
3 Tbs minced garlic
2 Tbs minced onion
6 black peppercorns
1 bay leaf
1.5 c grated gouda, cheddar, whatever cheese you like
½ c grated parmesan
salt
1. Heat everything but cheese over medium high heat. Stir often. Cook until reduced by about half. About 6 minutes.
2. Strain.
3. Return to pan. Add cheeses. Stir until blended. Keep warm.
Or try this broccoli with cheetos (and yes, the cheetos bring something to the table that is nice). I stole it from some chef at a high end place in NYC.
Broccoli with Cheetos
1 1/4 lbs broccoli (about 2 large heads), cut into small florets
3 Tbs olive oil
2 c original cheetos, crushed by hand but still “chunky”
1 tsp red chile flakes
1. Boil broccoli in salted water for 3 minutes. Drain and put in ice bath. Drain and transfer to paper towels. Set aside.
2. Make cheese sauce recipe.
3. Heat oil to medium high in skillet. Add chile flakes. Add broccoli and cook until just a little browned. About 6 minutes.
4. Ladle cheese sauce into bowl. Top with broccoli. Top with cheetos.
Cheese Sauce
2 c cream
3 Tbs minced garlic
2 Tbs minced onion
6 black peppercorns
1 bay leaf
1.5 c grated gouda, cheddar, whatever cheese you like
½ c grated parmesan
salt
1. Heat everything but cheese over medium high heat. Stir often. Cook until reduced by about half. About 6 minutes.
2. Strain.
3. Return to pan. Add cheeses. Stir until blended. Keep warm.
For steaks I like to do ribeyes indirect to like 110, then finish it off over the direct heat to char it up. That's how you avoid the grey line around the edges and instead get pink edge to edge. Check out the amazing ribs site. I also believe in the turning it every minute to get the Maillard reaction all over. The flip once thing is a complete myth.
Or with a filet I will pan sear in cast iron and then put in the oven to finish cooking through. That is the best way to turn out a filet imo. Reverse sear doesn't work as well with the stovetop/oven method.
Although I have smoked individual filets on indirect heat on a grill and then finished them in cast iron on the stove to sear. I just wondered if I could pull it off with individual filets and not overcook them (I like my steak on the rare to med rare side). It actually worked. They were perfect.
And I highly recommend buying the truffle butter at Fresh Market. Put some of that on em as they rest.
Or with a filet I will pan sear in cast iron and then put in the oven to finish cooking through. That is the best way to turn out a filet imo. Reverse sear doesn't work as well with the stovetop/oven method.
Although I have smoked individual filets on indirect heat on a grill and then finished them in cast iron on the stove to sear. I just wondered if I could pull it off with individual filets and not overcook them (I like my steak on the rare to med rare side). It actually worked. They were perfect.
And I highly recommend buying the truffle butter at Fresh Market. Put some of that on em as they rest.
Do yourself a favor and look up wicked charcoal. It is very sparse in our area. There is a dealer in Clarksville, IN, and another in BG. When I go to Clarksville, I buy 3-5 big bags at a time. They have 2 different blends. One for your average cooks and one that will last for those long smoking sessions. I have an egg and this is all I use, now that I found it. The dealer in Clarksville also has a very good selection in wood. Picked up some persimmon last time I was there.
^Wicked good is the best out there. TS. Nearly impossible to get. Didn't realize it was in Clarksville, worth the trip for me being in the area often. Game changer on long cooks. Ozark, Jon and I have ordered a few times, is the 2nd best. High heat, long burn, almost no ash. Really excellent charcoal. You can buy it on the intrawebs. Both the "other" brands sold at Housewarmings were very underwhelming IMO.
-This is the scientific breakdown on all notable lump charcoals on the market. Our boy Naked Whiz is insane about it.
-Royal Oak and BGE are the same thing. Both pretty solid.
-For most everyday cooks I just use whatever is most convenient.
-Lol at Clark justifying 2 eggs. Just roll with it, bub. Granted I wouldn't want to wrestle an XL for 2 grilled chicken breasts.
-This is the scientific breakdown on all notable lump charcoals on the market. Our boy Naked Whiz is insane about it.
-Royal Oak and BGE are the same thing. Both pretty solid.
-For most everyday cooks I just use whatever is most convenient.
-Lol at Clark justifying 2 eggs. Just roll with it, bub. Granted I wouldn't want to wrestle an XL for 2 grilled chicken breasts.
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Most of the time, no. Just cooking for me and my wife. Would like to be able to do a whole brisket or a few racks of ribs though.
Should've started yesterday on those butts. Gonna take at least two days to do two 8 pounders.
I've had a gas grill I got for free two years ago. I've always dreamed of a BGE. That's just not happening. I noticed the other day home depot had a akorn grill with table for 279. What's the opinion on these grills. I know they aren't a BGE but a comparable cheaper option hopefully . I'm tired of my gas grill and I've always been a charcoal fan. Thanks!
That is what I have now. I am have some trouble chasing the temps. They are pretty efficient and I am not used to having a smoker so efficient. They don't use a whole lot of lump which is good. The food that I have had off of it so far has been great.
You'll get more used to it and not chase temps so much. Won't take long to remember where you had things set for certain temps.
My gas grill takes probably about 15 minutes to get good and ready. How long does it take to get the akorn good and ready to use? I've got a guy I work with that has an akorn and he said he hasn't touched his gas grill since.