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What are you Grilling? What's Cooking

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  #11  
Old 06-07-2022, 09:24 PM
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Quote:
Originally Posted by Antonmb View Post
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.
Not sure what a 'plate setter' might be?
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  #12  
Old 06-08-2022, 12:26 AM
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Quote:
Originally Posted by Formerly YB-2 View Post
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/
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  #13  
Old 06-08-2022, 07:38 AM
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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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  #14  
Old 06-08-2022, 09:04 AM
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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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  #15  
Old 06-08-2022, 09:04 AM
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Quote:
Originally Posted by formerly yb-2 View Post
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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  #16  
Old 06-08-2022, 08:36 PM
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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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  #17  
Old 06-08-2022, 09:31 PM
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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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  #18  
Old 06-09-2022, 08:49 AM
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Quote:
Originally Posted by audioguy3107 View Post
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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  #19  
Old 06-09-2022, 10:12 AM
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Quote:
Originally Posted by Masterlu View Post
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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
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