Big Green Egg

[Tamu8104]

Throwing down some beef spare ribs tonight. Love the BGE!!

[Too Tall]

Throwing down some beef spare ribs tonight. Love the BGE!!

I'll want an after report. True fact, I dig a well rendered beef spare ribs over just about any BBQ.

Who says that?

[Tamu8104]

Prep: Yellow mustard, salt, pepper, and paprika. Cook: smoked for two hours, then braised in beer for 3 hours. Result was absolutely declicious.

[CXinNH]

Prep: Yellow mustard, salt, pepper, and paprika. Cook: smoked for two hours, then braised in beer for 3 hours. Result was absolutely declicious.

Can you add a bit more detail if you don't mind?

What did you use for smoking?
Assuming you did smoking and braising in the BGE, how do you transition from one to the other?
What did you use for braising temperature?

[Tamu8104]

Can you add a bit more detail if you don't mind?

What did you use for smoking?
Assuming you did smoking and braising in the BGE, how do you transition from one to the other?
What did you use for braising temperature?

Smoking was with oak (tons of it here in TX, kinda a go-to for beef) and a little pecan. The entire cook was in the BGE, all done at 225 degrees indirect. The was the first try at it so I only did 6 ribs. If I had more I would probably go a little longer next time. I preped the ribs and then smoked the indirect for 2 hours. Then I moved them into the glass Pyrex in the picture and added about 2/3s of a sour ale to the Pyrex. Wrapped it up in foil and then put it back for 3 hours. By the time it was done, the meat slide/fell off the ribs. The result was super tender and full of flavor.

[dogrange]

I'll want an after report. True fact, I dig a well rendered beef spare ribs over just about any BBQ.

Who says that?

I am with you. Even grocery store shirt ribs are a really easy smoke/cook TT, you should try. Just rub, add some chunks (hickory, oak, whatever) and cook at low/medium temp until tender. make sure to get some direct heat exposure (easy to do in last 1/2 hour) to get a nice sizzle on the outside.

[Tamu8104]

Threw down a roast this morning, first time I've done that in the BGE so looking forward to seeing how it comes out.

[CXinNH]

Wings.
Should have left them on a bit longer...

[Too Tall]

Ooooooooooo that's sad.

[David Tollefson]

They're almost perfect...

[Too Tall]

They're almost perfect...

We could never carbon date.

[dogrange]

Threw down a roast this morning, first time I've done that in the BGE so looking forward to seeing how it comes out.

I make roasts all the time. Don't forget to add some hickory or whatever wood you like to get that special "better than any restaurant" quality.

[Dave Thompson]

Wings.
Should have left them on a bit longer...

Looks like you're trying to make the tubes for a new carbon bike.

[Tamu8104]

I make roasts all the time. Don't forget to add some hickory or whatever wood you like to get that special "better than any restaurant" quality.

For that cook I kept it "Texan" and used oak. It had a beautiful smoke ring and great flavor. That said, I think I might increase the cook time on the next one. For a 4.5-5lb at 225, I think I'd go up around the 10 hour range.

[dgaddis]

My folks are coming to visit this weekend, so I'm going to take a 2nd crack at doing some BBQ pork. Last time the temp was a little too high (blame in on inexperience with the Egg), so a 5lbs half shoulder cooked at 350*F for 12hrs. It was awesome. This time I'm going to do it right and lock it in at 225* and let it go for 14-16hrs. Can't wait!

[Too Tall]

Good luck boss. You are right, when you can control the temp. BGE has no rival.

My folks are coming to visit this weekend, so I'm going to take a 2nd crack at doing some BBQ pork. Last time the temp was a little too high (blame in on inexperience with the Egg), so a 5lbs half shoulder cooked at 350*F for 12hrs. It was awesome. This time I'm going to do it right and lock it in at 225* and let it go for 14-16hrs. Can't wait!

[winmonster]

Good luck boss. You are right, when you can control the temp. BGE has no rival.

Is that the case? I'm in the market. Options would be a BGE or other ceramic "grill", or a separate grill and smoker. Spring is approaching, and I haven't cooked in the backyard since we moved out for the remodel back in June of last year. Talk to me, Goose.

[Nathanrtaylor]

I've used my BGE as everything from an 800+ degree pizza oven to a low and slow smoker. (it is way better as a low and slow tool than specifically cooking pizza, but that's not the egg's fault, that's physics)

Tonight I tucked a couple potatoes and some halved onions up against the outer wall and then stabilized the temp around 400. Once the sides had cooked for a while I threw two ribeyes over direct heat until mid rare. 38 degrees here in Nashville and the thing is so easy to control I only had to spent a few minutes outside getting it started and flipping stuff.

Long cooks almost demand something like a bluetooth remote thermometer with two probes. One for the food and one for the grate. I usually see a 50+ degree difference between grate temp and dome temp. The probe thermometers remove any question. Brisket and pork shoulder both usually get cooked at 275. Maybe a little lower for pork shoulder. Whole chickens I usually run closer to 350. I almost always fire it up around midnight and let it run overnight when I need bbq the next day.

Once loaded up with big chunks of good lump charcoal and some big pieces of smoking wood (chips are near useless in the egg, in my experience) I am confident that I could run it for 20+ hours with only minor bumps in the vents and without lifting the lid in nearly any weather. I have run two 8 lb pork butts in 16 hrs in constant 50 degree rain, for instance. Pulled them from the grate when they hit 190 and they were perfect.

[winmonster]

With the base egg, what would I looking at as far as accessories goes to get me into smoking? Thermometers, any recommendations? The previous Webers did fine as grills for burgers, chicken and steaks. I'm really looking to get into slap-yo-mama brisket/ribs/etc. Brisket first because I'm from Texas and cannot find anything proper up here. The butchers typically even remove the fat cap (Heathens!).

[Shinomaster]

Wings.
Should have left them on a bit longer...

Those poor little chickens!