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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.
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I have the Kamado Joe Classic 3.
Definitely love cooking on it especially for smoking. The DoJoe pizza accessory is really nice too. |
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We have two eggs, one for each house. All the accessories including a feedback temperature controller which makes long smokes super easy.
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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 |
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- Buck |
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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 |
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