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Big Green Egg & Other Ceramic Grills All Encompassing Thread


Mac8111

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  • 2 months later...
  • 4 weeks later...

Fun little picanha cook on a Joe Jr. Was going to slice and grill on the grates like any steak, but then decided to have some fun with it. Traditional skewers and salt it is! Had to be a bit creative with real estate management:

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Money. Tasted incredible. And I do notice that cooking via skewer it tastes "cleaner" without the burnt grill marks. 

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Process photos in spoiler:

Spoiler

Skewer and salt, and Jenga to fit:

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Cooking, lots of shuffling around and flipping (didn't have my rotisserie with me) - loaded way too much coal so fire got out of hand. Threw the biggest chunk of coal I could find on top to serve as a fireblock - worked really well!

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Awyiss

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Done cooking

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Sliced

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  • 2 months later...

Three months with no posts?  Yeah, Texas football (and volleyball) has been fun as hell (one week til Nawlins!) but we gotta eat!

First turkey breast I’ve done in 13 years of having my BGE.  It was a huge hit and will be part of the rotation going forward.

Brined overnight (recipe here) and used HEB Sweet Texas Heat rub (available when HEB is open) over oak lump with one chunk of hickory for flavor.  ~4.2 lbs at 235* for ~4 hours until 162* internal… Cary-over took it to 165*+.  

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Incredibly juicy and tasty… zero leftovers.  Where has this been all my life?

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  • 3 months later...

Been wanting to smoke a brisket since I got back to Texas, but only had an Akorn jr. Recently got a full sized Akorn, basically new, on Craigslist for $100. So decided on doing some ribs first. They were good.

Pork:
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Beef:
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Brisket will follow one of these days.

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Hmm, I guess as good a place to post this as any. I use country style pork ribs for a Puerto Rican pork and beans recipe that I like, and I was curious how these would do if you smoked them. Used a normal pork/rib rub, for about 4 hours at ~250, then put some Craig’s BBQ sauce on. 
 

While not something I’ll do on the regular, it was pretty damn tasty, and would be great for a little appetizer or snack type thing. There were a couple pieces that were just a little too fatty, but overall I’m glad I tried it out and could see myself smoking a bunch of them for a game watch party or something, considering how cheap they were. 

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  • 4 weeks later...

Pork Steaks

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Did them with no deflector plate, just over a bed of coals. Ran from 260-280, mopped with a modified version of Snow’s mop and pulled them from 190 to 208 to see what was best.

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They were very good. Next time I’ll get bone in and have the butcher cut them to ~3” thick.

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What did you decide on the pulling temp?   Even 190 seems high to me.
Did you buy a pork butt and have the butcher slice it?

I think the 208 was best; it was also the thickest one. Next time I’ll drop the deflector in around 190 and pull around 205. The 208 was just barely overdone on the bottom.

I got a boneless butt and sliced it myself.
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  • 2 weeks later...

So 4-5 cooks in, thought it was time to go for the brisket.

I got a prime packer at Randall’s; shoutout to @jimmyjazz for posting about the deal.

Ran it fat side up around 270, used jealous devil lump and chunks of pecan. Hit 203 and probe tender after about 11 hours. Rested for 2. It turned out pretty well.

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  • 3 weeks later...
On 6/15/2024 at 9:12 PM, BigDHornfan said:

1st cook with the Flame Boss.
Did a test “cook” last night to play around with it.
It feels like I’m cheating but IDGAF now that I can do an overnight brisket worry free.
 

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I really need to replace the gasket on my BGE.  I bought a Billows from Thermoworks but it won't work because my gasket is fried and it lets too much air in.  

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I got a rotisserie for my BGE and this is my first attempt. Maybe 30-45 minutes to go…

Yucatán Chicken.

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Well?

TIL: keep your BGE covered and open the top and bottom vents (but leave the mesh closed lest you invite critters to nest inside) and it cuts down on the mold in humid weather.
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Well?


It was juicy, perfectly cooked but surprisingly not that flavorful.

I marinated it overnight in a blend of fresh orange juice, vinegar, achiote paste, garlic, onion, habanero, salt, pepper. Patted it dry and dry rubbed it with salt, pepper, garlic, and achiote.

Should’ve been a flavor bomb but it didn’t have much flavor. No idea what happened there.

I will say my homemade ranch style beans kicked ass.
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  • 4 weeks later...
  • 3 weeks later...

Got a Flame Boss for the BGE and it worked great in a pork rib test run last weekend. 
 

I really like charcoal chicken and a few other things but I’m having an issue with the coals being a bit far down when I’m doing direct grilling, especially if I want a sear at first. Any tricks for raising the coals without having to add a ton of charcoal?

Maybe I miss my little Smokey Joe is used at tailgates.

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11 hours ago, Jerry Callo said:

Busted out the Joetiessorie this afternoon to make some picanha.

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Since I had it set up, I did a couple whole chickens for later. 

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Looks awesome. What are your coals/fire in? It looks contained to right under the rotisserie.

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No real need for a water pan in kamado. As efficient as the cookers are (very little air/smoke flow for a given temp), the cooking environment is already much more humid.

Edit: Now, that said, a drip pan with water to prevent the drippings from burning and giving off dirty smoke still has benefit.

Edited by Sam Lin
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