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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-28-2010, 10:00 PM | #1 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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BGE: Dinner
I've been struggling with how to grill on my BGE. I know what it's capable of, but I lack the skill to help my Egg realize it's potential. I've destroyed a couple of butts and nuked a ridiculously expensive ribcap. This is not something I'm used to. Thanks to Groundhog66, and others on the forum, I'm finding my way around.
My first steaks on the Egg were cooked with the TREX method. I didn't care for that at all and posted here on the forum about my experience and asked for advice. You all came back quickly with the suggestion to reverse sear. Without further adieu, here is tonight's dinner. White trash alert: Please excuse the tater tots. Draeger's had crap potatoes today and the kids love them, so we figured "what the heck". I'd ask you to excuse the EZ-Up too, but it's raining so f**** it. :D I't dark and POURING rain, so I setup my brand new EZ-Up: Some prime filet from Draeger's and a little salt and pepper: I cooked indirect with the platesetter and porcelain grate to 115F. The grate temp was 375. I pulled them at this point and stoked my lava: I put the steaks on the lava: Here's where I had to improvise a bit. With the lava, I learned the hard way on my rib cap that it's easy to burn, so I setup my iPhone as a timer and seared for 30s per turn, 60s per side. I pulled them prior to getting my lava ready at 115. After searing, I was at 118. Pretty close to where I want to be, but not quite there. I stuck them on the very edge of the grid and shut down all vents for about 60s. I had my first near death Egg experience as I opened the lid and had a backdraft come at me and sear much of the hair off of my arm. I ended up at 130F after a rest, which is perfect to my taste. It was like pure butter: The butt goes on in 2 hours and ribs in 12. Looking forward to a nice long week of successful cooks. Thanks for checking out my crazy good dinner. Dave Rubbed ribs and injected butt: |
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12-28-2010, 10:06 PM | #2 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Looks good on the dinner.
FYI... do the "burp" before opening the lid when running high heat... lift the lid about 1 inch, then close... repeat a few times before opening up wide... will save a few hairs and reduce the flare-up.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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Thanks from:---> |
12-28-2010, 10:08 PM | #3 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Steaks look great. Take notes or create a blog to document your cooks. Then you can look back on them.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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Thanks from:---> |
12-28-2010, 10:15 PM | #4 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Nice looking steaks! All new things take some practice, and I'd certainly look forward to more practices like that!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-28-2010, 10:16 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very nice!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-28-2010, 10:16 PM | #6 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Sounds like you are going to be eating very well this week, glad you are having fun with it.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-28-2010, 10:40 PM | #7 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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looks good and sound like us friends need some egg love from onehump .... all that are close to his place we need to go watch the meat cook lol
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GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker |
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12-29-2010, 12:17 AM | #8 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Haha! I've got a butt on the Egg right now and there's no way I'm throwing this one out. I've got StokerLog running on my PC and the Stoker HTML page on my phone.
So far everything is perfect. Starting a new thread on that cook. Thanks for the continued advice guys. I appreciate every bit of it. Dave |
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12-29-2010, 12:25 AM | #9 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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The steak looks great! Looking forward to seeing the finished ribs and pork butt pron!
Kudos to you for smoking tonight cause it is pretty wet & windy down the road from you!
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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12-29-2010, 12:40 AM | #10 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Looks like your off and running Dave! Great job on the steak! I'm sure the butt and ribs will come out great as well!
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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12-29-2010, 12:45 AM | #11 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Thanks guys!
Yeah John, the weather is horrible. I don't even want to walk the 4 feet from the patio door to the EZ-Up. Speaking of EZ-Up, I went to Big-5 today in Dublin and picked it up. It was $150 and I asked for a "price match". She asked which price and I told her "your best price". She said "How's $99?" |
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12-29-2010, 12:52 AM | #12 | |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Quote:
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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12-29-2010, 10:11 AM | #13 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Great looking steak!
Remember the burp... It'll save you!
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-29-2010, 11:29 AM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Nice job on the steaks...I use a cast iron grate to sear mine...
Try rubbing up some baking potatoes with EVOO and salt then roasting them on your BGE @ 400 for an hour...the potato skin comes out very crispy and the inside is moist and flakey...perfect potato. I also use a couple of beer can chicken holders to keep them up off the grate... I've burned the hair off my forearms a couple of times...you learn to "burp" the BGE after that!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-29-2010, 11:45 AM | #15 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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The "burp" is so deeply ingrained into my head now I often find myself burping my eggs when they're not even lit!
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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