I love my Big Green Egg. It takes a little time to get used to how it
works vs a regular grill or smoker, but the results are great. The egg
is so good at holding moisture in your meats i don't worry about
injecting, or wrapping in towels or other things that people do with
other smokers. if you are doing a slow cook, the charcoal can last a
while. I have filled the firebox with charcoal, put a couple of pork
butts on and not had to touch the coals for 11 hours.
The one thing people often don't realize about it is you can also use it
as a convection oven (mmm, piza) or as a super hot searing station for
your steaks. I can get the thermometer in the dome to 700 degrees.
Then I have a small grate i set directly on the coals at the bottom.
Then very, very carefully I set the steaks on the grate...delicious ny
strips in 3-4 minutes.
BillSteve Ens wrote:
I was at Costco a week ago and noticed they are selling the Big Green
Egg. My mouth instantly started to water. Came with a nest, shelves
for about $800. I am seriously tempted to make the investment in my
culinary future.
On Wed, Mar 14, 2012 at 9:31 AM, Kevin Lundy <klu...@gmail.com
<mailto:klu...@gmail.com>> wrote:
I don't do competitions (don't want to commit the required time),
but being a good NC boy, I'll take that challenge.
Of course, being a good NC boy, taking the challenge = another
excuse to eat some Q
Dry rub, sometimes inject with Apple cider, smoke 240 degrees
until it's done. Put it in a cooler wrapped in a towel for half
our or so, then pull it. Because I like it, I then mix in a
middle NC vinegar/pepper sauce, but it is quite good without it.
The reason for 240 vs the advertised best temp of 225 is simply
because my smoker seems to have a natural tendency to settle at a
steady 240.
On Wed, Mar 14, 2012 at 9:49 AM, Charlie Kaiser
<charl...@golden-eagle.org <mailto:charl...@golden-eagle.org>> wrote:
Trade you pulled pork cooking methods, rubs, and sauce
recipes... :-)
I'll put my pulled pork up against anyone anywhere anytime...
***********************
Charlie Kaiser
charl...@golden-eagle.org <mailto:charl...@golden-eagle.org>
Kingman, AZ
***********************
> -----Original Message-----
> From: Jim Majorowicz [mailto:jmajorow...@gmail.com
<mailto:jmajorow...@gmail.com>]
> Sent: Tuesday, March 13, 2012 7:17 PM
> To: NT System Admin Issues
> Subject: Re: Carolina "BBQ Sauce" (was Re: Proxy server and ISA)
>
> As for BBQ "sauce"...
>
> I don't use it. Well, except on pulled pork. But I'm still
building
> the sauce from the drippings I managed to catch.
>
> And if you're done cooking in less than 6 hours, you're just
grillin...
>
> Just sayin...
>
> ~ Finally, powerful endpoint security that ISN'T a resource
hog! ~
> ~ <http://www.sunbeltsoftware.com/Business/VIPRE-Enterprise/> ~
>
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