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The Watering Hole Weekends, girlfriends or happenings ... no knife talk allowed! |
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#1
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Green egg grills
Hi guys,
My grill's cast iron grates rusted through without being able to replace them. So I'm gitting a green egg grill I've read about them but now I'm getting ready to drop the money for a large one. Any of you guys have one? How's it work for you? Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#2
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Have bought replacemant grills at Home Depot.
__________________ Happy Hammering, wear safety glasses. Gene Chapman Oak and Iron Publishing www.oakandiron.com/ |
#3
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I am not that crazy about them and do not see anything about them that is worth the money that they cost. There is a guy here that makes grills and if I was going to spend allot of money for one it would be with him instead of the Green Egg, but that is just me. Good luck with your search.
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#4
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Gene,
Unfortunately my grill's grates aren't standard so they're not easy to replace. I did get it Monday. So far ( with a set of steaks) it did well. It is better with fuel than my old grill. I'm looking forward to using the smoker part of it on sausage making and the oven part of it on pizza and bread. Thx, Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#5
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I have the large BGE and I love it! They are so easy to use and you can cook at 100 degrees to 800 degrees. I would not part with mine well mabye to get the extra large! Buy one and you will never have to buy anything else and your food will improve also, gurantee it! Brad
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#6
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I am a lady who likes to BBQ.
I have a large BGE and love it. I have no regrets in buying it. The one accessory that I think you might want to add is a micro controller for exact temperature control for smoking. These are available through the bbq guru. Link below. I have the pit minder package. I would also recommend getting a plate setter from BGE and picking up a pizza stone. The egg makes great pizzas in about 10 minutes at 500 degrees. You do have to let the stone heat up for at least 30 to 40 minutes though. You will use the plate setter a lot. Leg up position drip pan on plate setter, grate on top, great for slow cooking anything. http://secure.thebbqguru.com/Product...&idproduct=166 |
#7
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Tried pizza last night. I already have a pizza stone.
The recipe I used is from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and it uses floor to release the pizza from the peel and that didn't work to well. Big disaster. Burned the bottom big time. Not sure what is on the menu this weekend but I'm sure to fire it up at least once. It is very good with fuel like they advertise. I'll have plenty left for another meal or two from once chemny. I will be check out those items. That looks like it will help for the low temp smoking I want to do. Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#8
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Drac,
Ah yes, when making pizza and transferring from peel to stone use parchment paper. I cut off a section a little bigger than the crust, roll the pizza out on the parchment paper, then cut the parchment around the pizza. Voila it is a very simple transfer and the parchment can take the heat of the grill. I use the plate setter in the legs down position with the stone on top, no grill, makes a great pizza. The combination of the plate setter and stone keep the bottom from burning. Below is what I use for pizza dough, definitely use olive oil. http://www.101cookbooks.com/archives/001199.html |
#9
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Did some beef ribs. I got a slab of uncut short ribs (not the easiest thing to find).
What was left over from a chimney starter from the pizza and about three hand fulls of pecan chips each hour and than an extra hour to finish cooking. I still have enough charcol left over for a steak or so. The temp was easy to control and keep at the 250 F range. Normally short ribs are tuff!!!! After 4 hours - Let them set in a foil pouch for 20 mintues while the bread finishes in the over - Granted, it has nothing to do with the BGE but here is the bread served with it. My wife's favorite, beer bread made from Shiner Bock - Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#10
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That's making me hungry and I already ate. Keep on enjoying the BGE.
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#11
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Nice job Jim, I have to admitt you are making that grill look pretty good.
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