MEMBER ITEMS FOR SALE
Custom Knives | Other Knives | General Items
-------------------------------------------
New Posts | New PhotosAll Photos



Go Back   The Knife Network Forums : Knife Making Discussions > Community Discussion Boards > Knife Network Community > The Watering Hole

The Watering Hole Weekends, girlfriends or happenings ... no knife talk allowed!

Reply
 
Thread Tools Display Modes
  #1  
Old 02-02-2009, 09:53 AM
Drac's Avatar
Drac Drac is offline
Living Legend
 
Join Date: Jun 2002
Location: Richardson TX
Posts: 1,781
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
Reply With Quote
  #2  
Old 02-03-2009, 09:30 PM
Gene Chapman's Avatar
Gene Chapman Gene Chapman is offline
Hall of Famer
 
Join Date: Jun 2002
Location: Kingston, WA
Posts: 2,250
Have bought replacemant grills at Home Depot.


__________________
Happy Hammering, wear safety glasses.

Gene Chapman
Oak and Iron Publishing
www.oakandiron.com/
Reply With Quote
  #3  
Old 02-04-2009, 05:49 AM
Wade Holloway Wade Holloway is offline
Skilled
 
Join Date: Jun 2007
Location: Runaway Bay, Texas
Posts: 664
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.
Reply With Quote
  #4  
Old 02-04-2009, 07:12 AM
Drac's Avatar
Drac Drac is offline
Living Legend
 
Join Date: Jun 2002
Location: Richardson TX
Posts: 1,781
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
Reply With Quote
  #5  
Old 02-05-2009, 02:11 PM
Brad Singley Brad Singley is offline
Enthusiast
 
Join Date: Nov 2006
Location: Griffin, GA
Posts: 43
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
Reply With Quote
  #6  
Old 02-05-2009, 10:49 PM
Barbara Turner Barbara Turner is offline
Steel Addict
 
Join Date: Aug 2007
Posts: 118
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


__________________
Barbara Turner www.applegatevalleyphotography.com
Reply With Quote
  #7  
Old 02-06-2009, 12:02 PM
Drac's Avatar
Drac Drac is offline
Living Legend
 
Join Date: Jun 2002
Location: Richardson TX
Posts: 1,781
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
Reply With Quote
  #8  
Old 02-06-2009, 11:19 PM
Barbara Turner Barbara Turner is offline
Steel Addict
 
Join Date: Aug 2007
Posts: 118
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


__________________
Barbara Turner www.applegatevalleyphotography.com
Reply With Quote
  #9  
Old 02-08-2009, 04:59 PM
Drac's Avatar
Drac Drac is offline
Living Legend
 
Join Date: Jun 2002
Location: Richardson TX
Posts: 1,781
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
Reply With Quote
  #10  
Old 02-09-2009, 12:50 AM
Barbara Turner Barbara Turner is offline
Steel Addict
 
Join Date: Aug 2007
Posts: 118
That's making me hungry and I already ate. Keep on enjoying the BGE.


__________________
Barbara Turner www.applegatevalleyphotography.com
Reply With Quote
  #11  
Old 02-09-2009, 10:19 AM
Wade Holloway Wade Holloway is offline
Skilled
 
Join Date: Jun 2007
Location: Runaway Bay, Texas
Posts: 664
Nice job Jim, I have to admitt you are making that grill look pretty good.
Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump


All times are GMT -5. The time now is 03:05 AM.




KNIFENETWORK.COM
Copyright © 2000
? CKK Industries, Inc. ? All Rights Reserved
Powered by ...

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
The Knife Network : All Rights Reserved