April 25th, 2013, 11:43 AM #51
Highly suggest you guys try this finishing sauce if you are doing butts. I smoked a 5 1/2 lb butt last Saturday. Kept the temp at 240 for about 9 hours. Internal temp when pulled was around 195.
I put this sauce out and everyone was blown away. Even my own mother. I put it in a squeeze bottle that I purchased from Smart and Final. Shook it up and let it sit in the fridge overnight. Enjoy!
2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
April 25th, 2013, 06:00 PM #52
Me too. In fact, the more I like it, the better the shoulder is...listen to nosoupforyou. Felix knows what he is talking about
Originally Posted by KickEm
April 29th, 2013, 08:28 PM #53
I've had my Big Green Egg for 2 weeks now. So far, I've smoked pork shoulder, tri-tip, chicken legs, brisket, short ribs, and a whole turkey...all awesome. I'll be making a smoked turkey pot pie to this week's town potluck. The stock has been going all day and the house is rife with smoked turkey goodness. I've also done a couple of pizzas and last night, cornbread. It was expensive, but wow is it worth it.
April 30th, 2013, 09:54 PM #54
April 30th, 2013, 10:00 PM #55
Hey...that thing looks pretty sweet. Nice job! How well do those doors seal?
Originally Posted by BeerMan
Any thought of powder-coating it?
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.
April 30th, 2013, 10:45 PM #56
I went with the large, and it handled a 20 pound turkey like a pro. I bought the "Party-Q" controller along with it, it's a battery powered fan unit that kept it right at 225 for 12 hours. The white meat went into turkey pot pie tonight, and I'll be damned if it wasn't the best pot pie I've ever had.
Originally Posted by FBJ
It ended up being over $1800 with the plate setter, pizza stone, Party-Q, tiled table and the egg itself, but it's just amazing. It really is something special.
You'll love the computer, it feels like cheating, but it works so well!
April 30th, 2013, 11:41 PM #57
May 1st, 2013, 04:34 PM #58
So a question or two about the BGE. You can smoke in that thing as well? And for a novice of the BGE what would the base start price for a small/medium size and set up? It appears the last question is answered, i.e. if it is worth it to present users.
May 1st, 2013, 11:38 PM #59
Originally Posted by roenick
yes yes yes!!!. It will consistently hold temperatures anywhere from 200 to 750 degrees. It is an amazing smoker, just as it is an amazing pizza oven. I can't believe they're not more popular. The small is pretty small; think habachi grill. The medium is really as small as you'd want to go, and it, just the egg, will be at least $500. Then you've got the "nest" (stand)($200), plate setter (stone that intercepts the direct heat of the coals, preventing burning)($100). And if you're going to go that far, you'll want to spend the extra couple hundred on the large. It's a lifetime investment and it's totally worth it in my opinion. I do a lot of cooking, and I've only turned my oven on once since I've owned it.
May 2nd, 2013, 12:13 AM #60
I would love to own a BGE, but its out of my price range for now. So I settled on a Chargriller Kamado, $300. Can pretty much do what the BGE can do for way less money. I ordered mine from Lowes, link, (ships to store for free.) I'd recommend you start with one if you aren't quit sure you want a ceramic style cooker or are in sticker shock of the BGE. Check out,Kamado Guru • View forum - Char-Griller AKORN Kamado / King Griller, for videos, etc of the Kamado in action.
Originally Posted by roenick