Anyone Else "Egging"?
 

Any other "Eggers" here?
Just had our first meal (hotdogz - gotta crawl before you walk) grilled in the egg and it did an excellent job. Got the smallest Char-Griller egg (14") and was simple to assemble and has very good directions for getting started. Did the 'seasoning' of the grill and then the dogz at ~325 turned out just about perfect.
Going to roast a chicken tomorrow and then will try a brisket and/or some ribs.
Need to find a better fish monger so can get some 10-12" squid to grill.
Will eventually add a dual thermometer digital temperature control for overnight smoking, etc.

https://www.audioaficionado.org/atta...1&d=1654621120

We have the large BGE and really like it. I use it all year, including the rib roast at Christmas.

We Egg and really enjoy it.

Joe - you appear to be a serious "egghead".

My roast chicken is delayed a day as I have to fetch a round drip-pan as mine are all rectangular. Will grill a piece of salmon in its place.

:thumbsup:

Yes we kind of enjoy it. Salmon is excellent on the egg. Because of health conditions I normally have some every night - marinated different ways of course. I like the spicey the best…. (Zatarain's I think).

Roast chicken is great too. Ribs are awesome. Pizza just Wow. A local place here make pizzas to take home and cook. I get a Chicago style with the sauce on top. It’s delicious on the egg.

Unfortunealy I have numerous dentist Appts so no egging for me for a couple of weeks.

Enjoy!

Yes, we like salmon in most any form and appreciate various marinades & rubs. We have a few times a week for same same reason as you. Often have a large piece and use the leftover on a salad the following day.
Pizza - never thought of that in an egg. Thanks for the tip.
We are doing a low-carb diet for the summer and tried a cauliflower crust pizza a couple of days ago. Pure cardboard. On the flip side, riced cauliflower is fine.

Egg-on!! :thumbsup: (and good luck with your dentist).

On the pizza you will need their stone. It will give better results. We use CoveEGGtor. The convection really cooks them well. Enjoy.

End of May I ordered a Kamado Joe Classic II, ETA is set on June 17. I am really eager to try this; it's quite a departure as I only have experience on propane gas grill. My best buddy has a Big Joe III so I will get some tips from him. I also joined a few FB Kamado Joe groups. Been watching a few YouTube videos as well to get me primed!

Do you have the plate setter for indirect grilling? That's what I use, and then just shape a piece of foil as a drip pan. Makes cleanup easy.

Lots of great recipes and discussions here. They should work with the Kamasos too.



https://eggheadforum.com

Not sure what a 'plate setter' might be?

I guess they’ve branded it a ConvEGGtor now. It’s a deflector for indirect cooking. See here:
https://biggreenegg.com/product/conveggtor/

Tony - thanks for that link. The drip-tray I ordered is essentially the same thing in stainless. Allows for the setting of a disposable aluminum foil pie tin, or similar, under the meat.

I have the Kamado Joe Classic 3.
Definitely love cooking on it especially for smoking. The DoJoe pizza accessory is really nice too.

👍

We have two eggs, one for each house. All the accessories including a feedback temperature controller which makes long smokes super easy.

Big fan of the BGE, we have a large outside on our back patio area. The best thing I've ever done is reverse sear an entire prime beef tenderloin rubbed with olive oil and the BGE beef rub. Slow indirect at about 220 until it reaches a certain temp, then pull out the conveggtor, open up the egg and get it blazing to about 700 -800 degrees. Place the tenderloin back on for about 2 to 3 minutes per side for a total outside sear. It's insane.

- Buck

You’re hired! :p

I'll tell ya, the reverse sear is money on the BGE, years ago I had never heard of it until we got our egg. It made a ton of sense when you realize you don't have a steakhouse broiler at home to get that slight char on the outside while keeping the beef uniformly medium/medium rare on the inside. You can buy the thickest beef you want, as long as you have a nice thermometer (we have one of those Weber Bluetooths that you can monitor on your phone), it's really difficult to mess up. God, I may head to the butcher shop near here today for a steak!

- Buck

Monster bone-in chicken breasts on the egg. Digging thru the spice shelf I found an unopened shaker of Tabasco's Spicy Salt. Did a great job on the skin with just the right amount soaking thru into the meat. Hardwood charcoal and ~30 minutes on each side at 325F.

https://www.audioaficionado.org/atta...1&d=1656453405
https://www.audioaficionado.org/atta...1&d=1656453423

2" lamb chops on the grill this evening. Sauteed asparagus and salad. Using some "self-discipline" and the egg am down 15#. 25 to go. Who knew Kamado cooking is good for losing weight? We travel very little in the summer (crowds) so getting great use out of the egg.

https://www.audioaficionado.org/atta...1&d=1658443911

Yummy !!!

Eggs are great cookers but they lack cooking space. I had one for 6 years and loved it until a huge tree limb crushed it during a very bad thunderstorm. Pellet cookers smokers are the big thing in backyard cooking today. There are some models out there with lots of capacity.

:thumbsup::thumbsup:

Lamb chops were great. :yes: Wife brought back black salt from Maui yesterday and it was a great addition. :thumbsup: The right amount of 'tang'.

https://www.audioaficionado.org/atta...1&d=1658448946

Purchased this small one specifically as did not want the large cooking area/size. This "small egg" is proving to be "just right" for the two of us. Have fit 8 burgers on the grill (a bit crowded, but no harm) and four strip steaks as well as a 5 1/2 # chicken and a 4+ # roast (not all at the same time, obviously).
Picking up some ribs tomorrow. Will definitely have to cut in half to fit two full racks.
But, all-in-all, am very pleased. Have gotten as many as 6 hours with a full load of charcoal (~ 30% Kingsford & 70% hardwood). That required a 'learning curve' on setting the vents (did let it creep up to almost 300 at one point). Think I can get 8 hours at ~220F as I've learned the proper vent settings.

Guess I'm over COVID as these have me all excited for dinner.

https://www.audioaficionado.org/atta...1&d=1665252970