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Replies: 16
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All-In [38153]
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mumbo, what's the most epic thing you've created on the BGE?
Nov 5, 2013, 10:13 AM
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I am hooooooked.
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All-In [34823]
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Prime rib, crusted with Kosher salt, and peeled garlic cloves
Nov 5, 2013, 10:18 AM
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inserted into stab wounds around the whole thing.
Pork tenderloin is also awesome.
I also smoked/cooked some salmon, cooked on cedar planks, liberally sprinkled with Old Bay. I get a lot of thumbs up on that one from people who don't normally eat salmon (I am one of those people).
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All-In [38153]
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Hmmm prime rib, sounds good .... I agree on the pork tendy
Nov 5, 2013, 10:21 AM
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can't wait to do a whole turkey.
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Letterman [287]
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Re: Try brining it first. I did that last Thanksgiving for
Nov 5, 2013, 10:26 AM
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the first time. Very moist.
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All-In [34823]
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Lots of good recipes out there for whole turkeys. Pick one
Nov 5, 2013, 10:27 AM
[ in reply to Hmmm prime rib, sounds good .... I agree on the pork tendy ] |
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that you like the sound of, and make sure you leave it on there long enough to get done. The great thing about the egg is that you almost can't overcook a lot of foods, especially chicken with the skin on.
My wife stuffs apples and pears and lemons into the cavity, after brining the bird overnight. That works great.
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All-Conference [443]
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All-In [38153]
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Do you have the indirect plate setter?***
Nov 5, 2013, 10:52 AM
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All-Conference [443]
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Yep***
Nov 5, 2013, 10:58 AM
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All-In [38153]
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I did chicken legs indirect for 1.5 hrs on 300.
Nov 5, 2013, 11:00 AM
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Amaze bawls.
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All-TigerNet [11177]
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I do the same with cheeken thighs...indirect and then
Nov 5, 2013, 11:05 AM
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take the plate setter out and crisp the skin over direct heat. Even more amazerbawls.
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All-In [38153]
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Ed Zachary .... But sometimes I get lazy cause the wife
Nov 5, 2013, 11:07 AM
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doesn't eat the skin anyways. The meat it always perfect.
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All-In [34823]
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I finally got one. I had been using racks on top of aluminum
Nov 5, 2013, 11:01 AM
[ in reply to Do you have the indirect plate setter?*** ] |
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foil. The plate setter is a lot better, but you have to build the fire, and start the upheat with it in place.
It is much better for the indirect methods, like most of the things you cook. A small fan is nice for starting the fir, too.
I was amazed to find the Ace Hardware in Pickens sells BGE's and auxiliary stuff.
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All-TigerNet [11177]
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Been eggin' for a couple a years now,
Nov 5, 2013, 11:03 AM
[ in reply to Re: Prime rib, crusted with Kosher salt, and peeled garlic cloves ] |
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brisket(not meant to start a bbq war) has been my favorite. Get a prime cut (prime brisket isn't expensive) and have the butcher leave an inch of the fat cap on, season, and smoke away.
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Rock Defender [53]
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Hot Pockets are amazeballs on the BGE.***
Nov 5, 2013, 11:00 AM
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All-In [38153]
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Shut up, coot***
Nov 5, 2013, 11:01 AM
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Rock Defender [53]
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Inappropriate coot card usage.***
Nov 5, 2013, 11:01 AM
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All-In [34823]
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One more thing I intend to try now that I have the plate
Nov 5, 2013, 11:07 AM
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setter: Pizza. I have seen some videos that are amazeballs, to use the de rigeur word.
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