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Discussion Starter #1
Well I'm kinda new here and I was wondering if their are any Big Green Egg users here?
 

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I own and use a Kamado Joe. They call it the classic joe now. It's essentially the same thing only cheaper and comes with more tools. Very happy with it.:thumbup1gif:

IMG_1207.JPG IMG_1609.JPG photo 3.JPG
 

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I think 2Lanecruzer has a Big Green Egg.

Dieselshadow; You should post the recipes on your grill, so they can go into the GTT cookbook thread!
 

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Dieselshadow; You should post the recipes on your grill, so they can go into the GTT cookbook thread!
Easy. These are my recipes for the earlier pics. Step 3 for both is critical for a good outcome.

Pizza-
1. order from Papa Murphys
2. throw it in the grill
3. drink beer until crust is golden brown
4. eat pizza

Steak-
1. season steak with something from cupboard
2. throw it on the grill
3 drink beer until steak looks "good"
4. eat steak

Enjoy!:drinks:
 

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Easy. These are my recipes for the earlier pics. Step 3 for both is critical for a good outcome.

Pizza-
1. order from Papa Murphys
2. throw it in the grill
3. drink beer until crust is golden brown
4. eat pizza

Steak-
1. season steak with something from cupboard
2. throw it on the grill
3 drink beer until steak looks "good"
4. eat steak

Enjoy!:drinks:
You should not give away the secret ingredient, drinking beer.
 

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Easy. These are my recipes for the earlier pics. Step 3 for both is critical for a good outcome.

Pizza-
1. order from Papa Murphys
2. throw it in the grill
3. drink beer until crust is golden brown
4. eat pizza
I can vouch for that one. It's pretty darn good! :good2:
 

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I have the medium sized Big Green Egg.

EGG Sizes | Big Green Egg - The Ultimate Cooking Experience

5 sizes available.

Use it for several different type meats, but one of my favorites is to smoke wild turkey on it with the BGE brand lump coal and hickory. I have used a Brinkman charcoal smoker, although it took a lot of time and a lot of charcoal. The Egg, I just fill it up to the top let it get good and hot, adjust your heat, add the hickory and put on the turkey. I watch it for about a half an hour to make sure the heat is stable (350*F), then walk away and come back in about 4-5 hours (beer here), (depending on the size of the turkey) check the meat with a thermometer to make sure it is cooked thoroughly.

I can control the heat on an BGE better than anything I have tried before.
 

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I love my big red egg.

 

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Yep, farmgirl is correct, I have one of the large ones. I use it for smoking only, and use my Weber for grilling. I do a lot of ribs; we have an annual "ribfest" for our car club friends. I usually cook 7 or 8 slabs of baby backs, but since the Egg will accommodate only 4 or 5 slabs, I have to use my Weber Smoky Mountain Smoker, that has two grates. I love the Egg and use it a lot, but the capacity is limited with only the one grate. I built a table for the Egg and it works out very well. I'll try to find the pics and post them if I can. And FWIW, somewhere on this forum I believe I posted not only my method of cooking Baby Backs, I posted my recipe for my own version of rib rubb. BTW, I do have a few favorite recipes and methods that I will be glad to share.



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That's a beautiful table. :good2:
 

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I've got one. It's not for sale, but if I had to replace it I'd get a primo. Same thing but an oval. You can put so much more on it and set up the heat a few different ways.


Dad wanted an egg and I talked him into a primo, it's amazing.
 

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Discussion Starter #16 (Edited)
I have had a large for several years , picked up the XL last summer and truely LOVE it!!!! Love cooking all types of stuff on it, grilling steaks to smoking butts. the kids love it when I cook a beef Tenderloin for Christmas.
 

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Discussion Starter #17
Yep, farmgirl is correct, I have one of the large ones. I use it for smoking only, and use my Weber for grilling. I do a lot of ribs; we have an annual "ribfest" for our car club friends. I usually cook 7 or 8 slabs of baby backs, but since the Egg will accommodate only 4 or 5 slabs, I have to use my Weber Smoky Mountain Smoker, that has two grates. I love the Egg and use it a lot, but the capacity is limited with only the one grate. I built a table for the Egg and it works out very well. I'll try to find the pics and post them if I can. And FWIW, somewhere on this forum I believe I posted not only my method of cooking Baby Backs, I posted my recipe for my own version of rib rubb. BTW, I do have a few favorite recipes and methods that I will be willing to share

I would like to try your rub's
 

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I would like to try your rub's
I thought I had posted this, but I couldn't find it. With apologies to all, I'm posting it again:

Baby back ribs on the Big Green Egg or your own brand of smoker

INGREDIENTS

2 Slabs nice meaty baby back ribs, thawed, rinsed and patted dry
olive oil or Pam; spray can works best
Rib Rub
Turkey bake-in bag
chunk charcoal
CURED wood chunks for smoking; I prefer about 1/3 Mesquite, 1/3 blackjack oak and 1/3 pecan. Blackjack isn't available everywhere, so regular oak is OK. Hickory is good also. I never use green wood nor do I soak mine.

Lay the ribs in a cookie sheet, bony side up. Spray a fine coat of olive oil on the ribs and add a generous coating of your rubb. I use the #2 almost exclusively.

Turn the ribs over, spray the other side with the olive oil and generously coat the meaty side with the rub. Place into the bake-in bag overnight in the frige. I like to prepare them the day before if I can, but I don't always have that luxury.

I usually add a few chunks of wood to the smoker before I add the burning charcoal on top. I use the chunk charcoal in the Egg, and I start it using the chimney device so I don't have to use charcoal lighter. Add the hot charcoal to the smoker and place the rest of the smoking wood on top. I usually use about 2 or 3 medium size chunks of each on top of the coals. Mesquite is a great smoking wood, but it doesn't take a lot to make the meat bitter, so go easy with it until you learn how much to use.

When the coals are ready, I place the ribs on the grill bony side down. If I cook more than 2 slabs, I use a rib rack but prefer they lie flat. I also cook directly over the coals instead of indirect because I like them to brown a bit. If you insist on a brush on sauce, I recommend Woody's Cooking Sauce.

I set the smoker to cook at about 250 degrees Farenheit or a bit below. It takes about 2 and 1/2 to 3 hours usually for baby backs; much more and they will just fall apart. I start checking them after about 2 hours. The hardest part is deciding when they are done; when a toothpick penetrates the meat easily they are done; look for the ribs to starting pulling away from the ends of the bones.

I like to let them sit for a few minutes until they cool before slicing them up. If you are transporting them say to Grandma's house, wrap them in aluminum foil, and then in a beach towel or two and put them in your small beer cooler. They will stay warm for a couple hours.

Enjoy.

A few comments on rubs...There are a couple commercial rubs I like very much. The first is Bad Byron's Butt Rubb. It is an excellent rub, but it is too spicy for most folks, especially the kids. I also like Cain's BBQ Rub; it is milder and has a great flavor, but it does contain MSG. I have formulated my own rubs; the recipes are below. The # 1 is as close to Bad Byron's Butt Rubb as I could get, but here again, it's fairly spicy hot. The #2 is what I use almost exclusively any more; not too hot for the kids and everyone seems to like it really well.

Sorry, these recipes make a pretty good size batch, but I use a lot of the #2. If you want less, you'll have to go to the conversion charts and cut it down some. When I'm cooking just for myself and Sharn Jean, I usually add a little extra garlic directly to the ribs during the prep phase. There are a lot of prep variations I have used; I often will spread a couple tablespoons of yellow mustard on the ribs, gives them just a hint of vinegar, but here again, you can get too much if you aren't careful.


D.G.'s #1 Rib Rub

1 Cup Paprika
2/3 Cup Black pepper ( mix of regular and coarse ground)
1/2 Cup Granulated Garlic
3 TBSP Salt (fine sea salt; no Iodine added)
3 TBSP Granulated Onion
3 TBSP Chipotle Powder


D.G.'s #2 Rib Rub

1 Cup Paprika
2/3 Cup Black Pepper (mix of regular and coarse ground)
1/2 Cup Granulated Garlic
1/3 Cup Brown Sugar (light)
1/3 Cup white Sugar
1/3 Cup Ginger
3 TBSP Salt (fine sea salt; no Iodine added)
3 TBSP Granulated Onion
3 TBSP Chipotle Powder
2 TBSP Lemon Pepper
2TBSP Celery Seed
 

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Let me know what you want your recipe(s) titled and I'll add it to the cookbook thread.:fed:
 

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I had no idea what a big green egg was. Now I know!:laugh:
 
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