Big Green Egg, Birthday!
Discussion
I celebrated a big birthday 3 weeks ago and my wife told me my present was on it's way but delivery would be a bit late due to the Coronavirus but it would be a nice surprise.
One morning last week I was told to watch television while she went out for some stuff,when she turned back up she led me to the lift with my eyes shut, when I opened them a Large Big Green Egg was parked in there.
I've been talking about getting one since we moved in to the Penthouse but couldn't have one last year as it took until the Autumn to get the roof terrace decking finished. To say I'm chuffed is an understatement.
Our close group of friends were in on it and gave me a voucher to spend on accessories which arrived quickly so for the first cook it was steaks, ribeye and cauliflower, both with a garlic and shallot butter baste, served with a cream, cauliflower and truffle oil puree, steamed asparagus and a Madeira reduction.
![](https://thumbsnap.com/sc/2XxKhz63.jpg[/img]</a> <a href="https://thumbsnap.com/v8SWCfXU" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/v8SWCfXU.jpg)
Anyone else got an "Egg" and what do you cook on it, I'm looking for ideas?
One morning last week I was told to watch television while she went out for some stuff,when she turned back up she led me to the lift with my eyes shut, when I opened them a Large Big Green Egg was parked in there.
I've been talking about getting one since we moved in to the Penthouse but couldn't have one last year as it took until the Autumn to get the roof terrace decking finished. To say I'm chuffed is an understatement.
Our close group of friends were in on it and gave me a voucher to spend on accessories which arrived quickly so for the first cook it was steaks, ribeye and cauliflower, both with a garlic and shallot butter baste, served with a cream, cauliflower and truffle oil puree, steamed asparagus and a Madeira reduction.
Anyone else got an "Egg" and what do you cook on it, I'm looking for ideas?
Fantastic gift!
Get some big rib eyes for some reverse sear action, pork butt for a long slow cook (12 hours +), baby back ribs (5 hours) and beef short ribs ( 9 hours +).
Two temp ranges: between 107c and 120c for low and slow. And the normal oven temp for chicken and similar roasting cuts so c. 200c. Don't sweat on exact temps - some people cook low and slow at higher temps to speed up the cook and say there's no difference. Me? I'm in no rush.
It's easy to maintain a stable temp after a couple of goes.
Ask here for any advice and there's plenty elsewhere online too.
Enjoy!
Get some big rib eyes for some reverse sear action, pork butt for a long slow cook (12 hours +), baby back ribs (5 hours) and beef short ribs ( 9 hours +).
Two temp ranges: between 107c and 120c for low and slow. And the normal oven temp for chicken and similar roasting cuts so c. 200c. Don't sweat on exact temps - some people cook low and slow at higher temps to speed up the cook and say there's no difference. Me? I'm in no rush.
It's easy to maintain a stable temp after a couple of goes.
Ask here for any advice and there's plenty elsewhere online too.
Enjoy!
)I've got a large and a mini, they're fantastic. Have a go at over the top chilli:
https://teggsty.com/over-the-top-smoked-chili/
They are also great for cold smoking. I grow garlic every year and then smoke it and make garlic butter. I'm smoking some bacon this weekend that has been dry curing for the last week. Cheese is also good. You'll need one of these:
https://www.amazon.co.uk/Cold-Smoking-Starter-Kit-...
Pulled pork is also good, and if you have a pizza stone then pizza and bread too.
https://teggsty.com/over-the-top-smoked-chili/
They are also great for cold smoking. I grow garlic every year and then smoke it and make garlic butter. I'm smoking some bacon this weekend that has been dry curing for the last week. Cheese is also good. You'll need one of these:
https://www.amazon.co.uk/Cold-Smoking-Starter-Kit-...
Pulled pork is also good, and if you have a pizza stone then pizza and bread too.
thebraketester said:
Amazing those things.
How’s the penthouse working out?
The Penthouse is probably one of the best places in the world to live through the lockdown, we've been in for just on a year and love it more every day. How’s the penthouse working out?
We're just fitting out the roof terrace ready for the Summer right now, got a couple of sunbeds, the table and chairs and now the Egg, a side table for food and utensils arrives next week, we've really embraced online shopping.
There's always something to do, my wife is planting up a few pots and we're just cleaning and sealing the decking which wasn't laid until last Autumn so that job has had to wait until the weather warmed up.
It's the sunsets that make it though, they're beautiful and different every day.
Congrats and happy birthday. Great view from the top!
Can you disassemble these to make them lighter to move? I've been looking at building a XL into a purpose built out door bbq station I'm working on but will need to lift it into the cutout of a granite worktop.
They're quoted as weighing about 90kg, presumably complete. Can I take out the innards to make them lighter? 90kg is 50% more than me!
Can you disassemble these to make them lighter to move? I've been looking at building a XL into a purpose built out door bbq station I'm working on but will need to lift it into the cutout of a granite worktop.
They're quoted as weighing about 90kg, presumably complete. Can I take out the innards to make them lighter? 90kg is 50% more than me!
sleepezy said:
Congrats and happy birthday. Great view from the top!
Can you disassemble these to make them lighter to move? I've been looking at building a XL into a purpose built out door bbq station I'm working on but will need to lift it into the cutout of a granite worktop.
They're quoted as weighing about 90kg, presumably complete. Can I take out the innards to make them lighter? 90kg is 50% more than me!
Get some meat eating mates to give you a lift, pay them with beef when the jobs finished Can you disassemble these to make them lighter to move? I've been looking at building a XL into a purpose built out door bbq station I'm working on but will need to lift it into the cutout of a granite worktop.
They're quoted as weighing about 90kg, presumably complete. Can I take out the innards to make them lighter? 90kg is 50% more than me!
Thanks all, had thought about lowering the worktop over the egg but think it's fatter at the brim that where I want it to sit so I'd end up with a panel gap from the 70s.
Appreciate confirmation on taking it apart and lifting. Funnily enough I am a director, but at 64kg I fail on every other PH measure!
Appreciate confirmation on taking it apart and lifting. Funnily enough I am a director, but at 64kg I fail on every other PH measure!
Big green egg have loads of great tutorials on YT. They tend to have a rather English approach. If you check out the American videos for Kamado Joe then you'll get more of an idea of US barbecue
One thing you must do is get started early enough for smoking. I lit mine at 7 this morning for pulled pork this evening. Even then I might need to use the oven/foil this afternoon to get it to pulling temperature.
It takes a lot longer to reliably get it up to low temperatures for smoking than high temperatures and if you overshoot it is really difficult to bring the temperature down.
Chicken wings and thighs are a good starter. Salmon is amazing.
Pork shoulder is really cheap and who doesn't like pulled pork - beware a big joint could take 12 hours. I left a pig's head in overnight. If you are low temperature cooking, you only need one fill which is a huge advantage over a kettle barbecue.
There are cheaper and better sources of charcoal and smoking wood than BGE but their charcoal is very good
Once you get practiced you can start off with slow stuff like ribs and then rearrange the barbecue to grill. So you have a variety of smoked and grilled offerings.
Reverse searing a nice thick fatty piece fo beef is awesome.
One thing you must do is get started early enough for smoking. I lit mine at 7 this morning for pulled pork this evening. Even then I might need to use the oven/foil this afternoon to get it to pulling temperature.
It takes a lot longer to reliably get it up to low temperatures for smoking than high temperatures and if you overshoot it is really difficult to bring the temperature down.
Chicken wings and thighs are a good starter. Salmon is amazing.
Pork shoulder is really cheap and who doesn't like pulled pork - beware a big joint could take 12 hours. I left a pig's head in overnight. If you are low temperature cooking, you only need one fill which is a huge advantage over a kettle barbecue.
There are cheaper and better sources of charcoal and smoking wood than BGE but their charcoal is very good
Once you get practiced you can start off with slow stuff like ribs and then rearrange the barbecue to grill. So you have a variety of smoked and grilled offerings.
Reverse searing a nice thick fatty piece fo beef is awesome.
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