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Big Green Egg - new owner!

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  • Big Green Egg - new owner!

    We have just bought ourselves a Big Green Egg BBQ/Smoker. Like this: Big Green Egg - The Ultimate Cooking Experience Hubby has spend his whole holiday Monday building a beautiful table for it and assembling/installing it. It's very exciting to get ready to take food preparation in a whole new direction, and one that does not involve fossil fuels!

    So what can the collective wisdom of this forum tell me about BGE cooking? What are your best recipes and products? What resources do you use for ideas/advice? Any words of warning or wisdom?

    All information gratefully accepted!

  • #2
    I am so jealous. I have wanted one of those for a very long time!!!

    No advice from me - just a little envy
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

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    • #3
      Whoa. Never heard of these. Have been contemplating a smoker, and now I am intrigued!
      Steph
      My Primal Meanderings

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      • #4
        Hi Marthat,
        Envious here. Let me know when you are having a big feast and I'll come over.

        One of my friends has one, and she has a blog.

        EmmaEats…and Katie too!

        Her husband does the Green Egg work, but she talks about the meals they have from it. She also has a recipe for icing that uses coconut cream instead of dairy. I haven't tried it yet.

        mommymd
        --mommymd

        LCHF since Oct 2011

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        • #5
          Wifey and I are planning on buying a knock-off BGE, the Kamado Pro.

          Apparently BGE customer service in Canada STINKS.
          A Post-Primal PrimalPat

          Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

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          • #6
            After an entire day spent building a beautiful Western red cedar table for our new Big Green Egg, we placed it lovingly in its new nest and fired it up for our first meal. Home-made burgers and grilled portabello mushrooms. It was great! The burgers were very juicy with none of the burnt crispy edges that happen on our old BBQ. Maybe because the grill is further from the flame. And the taste was delicious.

            I had the leftover burger and mushroom for lunch today. Warmed in the mic at work, I was the envy of the entire table when the aroma of my lunch wafted out of its container. Lucky me!

            So am I the only one on these boards with a BGE?? Surely not! It's such a great way to cook meat and vegetables.

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            • #7
              I'm adding it to my list of "future house upgrades". I'll check back to this thread in 2014 and tell you how I like it.
              Steph
              My Primal Meanderings

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              • #8
                Congrats on the egg. I know that will give you many great cooks, especially when you get it dialed in and well seasoned. I could never afford to spend that kind of cash on a cooker though. I made myself an ugly drum smoker for less than $100 and it cooks as well as anyone could want. I can move it around fairly easily and it will hold it's temperature solid for 20 hours without me needing to touch it or add additional fuel.

                I used to do competition BBQ though and knew several guys who put out some amazing product using the egg. They swore by them and I can understand why. I didn't envy them though loading up their equipment.

                The fun part has been relearning to make good 'Q without all the sugar. Competition bbq for the most part, at least in the South, uses way too much sugar for my taste now (and my health).

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                • #9
                  Originally posted by beachcampin View Post
                  The fun part has been relearning to make good 'Q without all the sugar. Competition bbq for the most part, at least in the South, uses way too much sugar for my taste now (and my health).
                  I rub mine down with maple sugar; it never comes out overly sweet, and it does all the things you want sugar to do to dry-rubbed meats.

                  Pretty much the only reason we have white sugar in the house anymore is for guests who like it with their coffee, and for making hummingbird nectar.

                  I really need to smoke some ribs soon.
                  Steph
                  My Primal Meanderings

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                  • #10
                    I shudder to think about how I used to cook my ribs. Rub, smoke two hours, then hit with a sweet bbq sauce, honey, brown sugar wrap in foil, put pineapple juice in foil, cook for 45 minutes then smoke for an additional 30 minutes. Took the resulting au jus from the pouch and reduced in in a pot during the last 30 minutes of the ribs cooking and basted resulting syrupy goo all over the finished product. Pork Candy, but man it tasted good.

                    Now I use a similar method, except only a little honey, home made BBQ sauce that is much healthier and just a touch of pine apple juice in the foil pouch. Now that I don't have the same taste for sweet, the new ribs taste just as good to me, but they probably wouldn't do as good in a comp.

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                    • #11
                      Our second meal on the Big Green Egg was feta and spinach pork sausages, made by a local butcher from local pork. And corn on the cob, cooked in the husk. My first try at grilled corn. It was amazing!! Loving this grill!

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                      • #12
                        So we just had our first smoker adventure on the Big Green Egg. My university son was home for the weekend, totally stoked about Mom and Dad now owning a smoker, so we had to try something. We did a rump roast, rubbed with a home-made spice rub last night, then smoked all day over mesquite wood chips. It was absolutely awesome! Fell apart, lots of crusty bits, amazing flavour. A bit dry in parts, but we figure it could have been eaten 1-2 hours earlier. I left all the fat on the roast and the bone in when we cooked it.

                        We can't wait to try smoked fish now. Hubby is researching recipes on his laptop as I write. We live on the shores of Georgian Bay, on the Great Lakes. Salmon, lake trout, whitefish, so many possibilities!

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                        • #13
                          Many beef cuts don't have enough connective tissue to handle smoking all day which is why you get the dryness. For long smoking at low temperatures (220-250) for beef look for a brisket or beef ribs. If I'm going to cook a beef cut like a roast on the smoker, I up the temperature and cook it just like would in the oven, including doneness and timing. Then you get smoky flavor in a medium rare or medium roast. For a really tasty crust, get the roast to med rare, then pull it. Dump in a whole chimney of lit charcoal and jack the temp up to 500. Then put the roast back on for twenty minutes. Not sure if the egg can handle that fast of a temperature rise though since it's ceramic. Mine's metal so I just let it rip.

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