Big Green Egg & Other Ceramic Grills All Encompassing Thread

[Lurch 5916]

Look at what you assholes made me splurge on

 

 

[Lurch 5916]

Sexy

[Jerry Callo 8631]

Very nice.  I love mine.  

[Jerry Callo 8631]

Full spares. Cooked a little too long - probably 20 minutes. Flavor was great.

[Lurch 5916]

I just bought some ribs. Never smoked them before. What’s your approach? I was planning 225* 3 hours, wrapped for 2 hours w butter, brown sugar & apple juice, then unwrapped and sauced for the final hour. Sound right?

[pops 6959]

2 minutes ago, Lurch said:

I just bought some ribs. Never smoked them before. What’s your approach? I was planning 225* 3 hours, wrapped for 2 hours w butter, brown sugar & apple juice, then unwrapped and sauced for the final hour. Sound right?

Spares or baby back?

[Chewbacca 7629]

Spares or baby back?

Este. Spares are 3-2-1. Baby backs are 2-2-1.

[pops 6959]

8 minutes ago, Chewbacca said:

22 minutes ago, pops said:

Spares or baby back?

Este. Spares are 3-2-1. Baby backs are 2-2-1.

I'll even go 2.5, 1.5 and 45 minutes on baby backs depending on size. I think they taste better, but are a little more finicky. 

[Mac8111 2101]

On green egg I am usually doing 3-1-1 and I am not putting butter on my ribs.


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[Baboontyme 2771]

Firebox on my primo large (not oval) is cracked. Risk if I keep cooking on it until I get a new one shipped?

[Chewbacca 7629]

Firebox on my primo large (not oval) is cracked. Risk if I keep cooking on it until I get a new one shipped?

Is it going to break again?

[Beef 128]

I have had my BGE for 6 years and cook on it a couple times a week. I just did a major cleaning, replaced the gasket for the first time and bought a new band and hinge assembly for it. It fixed my overbite problem and the lid is much smoother.

 

Some recent cooks.

 

 

 

 

Currently 9 hours into a brisket right now

 

[DDD Dad 14078]

Just pulled the trigger on Kick Ash Basket and accessories.

[DDD Dad 14078]

@Lurch What do you think of your divider? Seems like it would be much more useful on an oval Kamado than a BGE.

I thought about getting one but elected not to.

Edited April 12, 2020 by DDD Dad

[Lurch 5916]

@lurch What do you think of your divider? Seems like it would be much more useful on an oval Kamado than a BGE.

I thought about getting one but elected not to.

I have a primo oval xl, so it’s going to be quite useful. These ribs, for example, should only take a third so I’ll use it there and have more grate protection from direct heat.

[Jerry Callo 8631]

[mention=241]Lurch[/mention] What do you think of your divider? Seems like it would be much more useful on an oval Kamado than a BGE.

I thought about getting one but elected not to.

I use my divider with my Joetissorie.

[DDD Dad 14078]

I have a primo oval xl, so it’s going to be quite useful. These ribs, for example, should only take a third so I’ll use it there and have more grate protection from direct heat.

Exactly. With the round BGE I just didn’t see any big benefit in getting one.

[CooterBrown 17762]

Just some thighs and beef sausage.

[luke duke 6361]

Este. Spares are 4-0-0. Baby backs are 3-0-0.

FIFY

[Buzzrock 14785]

I really like Malcolm Reed’s YouTube channel. He has a few different rib videos:

In other news:



Definitely not my best effort. Even with the Guru I think it got too hot because all the charcoal was gone this morning after about ten hours. Finished in the oven and it was damn tasty and tender but the flat was dry. Point still had a lot of moisture so I vacuum sealed it for another day.

[Lurch 5916]

I really like Malcolm Reed’s YouTube channel. He has a few different rib videos:

Great video. I’m going to give this a shot today once I find some dry rubs since I don’t have his

[Tailgate 2981]

That spray bottle with apple juice (diluted or not) seems to be a key to some of these pros including in Franklin’s cook book. That rib video looks crazy good and I will be trying his margarine and brown sugar on the wrap. Hungry already.

[Jerry Callo 8631]

Malcolm knows how to cook ribs.  I'm thankful they cut the video before he polishes off the rest of the two racks of ribs, though.

I you are looking for videos, John Setzler has some great videos specifically for kamados.

[DDD Dad 14078]

I happened across a YouTube video yesterday showing off new BGE accessories. 
 The new rack and grill setup looks interesting. Will post link if I can find it again. 
 

[Lurch 5916]

Dry rub I went with after mustard layer

1/2 cup brown sugar
2 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder (didn’t have this so I just used more garlic powder)
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper

[Lurch 5916]

30 min in

[DDD Dad 14078]

1 hour ago, DDD Dad said:

I happened across a YouTube video yesterday showing off new BGE accessories. 
 The new rack and grill setup looks interesting. Will post link if I can find it again. 
 

 

[C-Man 26755]

What do y’all use for cooking in the rain? The Smokeware cap looks nice. BGE’s rain cap looks pretty basic for the $40-$50 they ask for it. (I have the new rEGGulator, not the daisy wheel.)

[Lurch 5916]

What do y’all use for cooking in the rain? The Smokeware cap looks nice. BGE’s rain cap looks pretty basic for the $40-$50 they ask for it. (I have the new rEGGulator, not the daisy wheel.)

[DDD Dad 14078]

Mine is on my covered porch.

[conVINCEd 21468]

Pop up tailgate tent.

[Jerry Callo 8631]

2 hours ago, DDD Dad said:

I happened across a YouTube video yesterday showing off new BGE accessories. 
 The new rack and grill setup looks interesting. Will post link if I can find it again. 
 

Take a look at the Ceramic Grill Store.  They have many accessories for customizing your kamado - racks, stones, etc.

[DDD Dad 14078]

I almost pulled the trigger a couple of years back on some of their stuff.  Can't remember why I didn't.

[C-Man 26755]

1 hour ago, conVINCEd said:

Pop up tailgate tent.

I've done that for cooking on my Klose before.

[Bevo Num1 1003]

Started last night and finished a little while ago on the Big Joe to deliver to the family.

[Lurch 5916]

Damn good ribs and homemade rolls

 

[Brisketexan 103656]

Okay, I have a Primo oval.  I got it a couple of months ago, have hardly used it because I have no idea what I'm doing.  Yeah, I need to spend an hour just reading this thread.  But here's what I want to try: I have a good rack of St louis ribs, and some raw green onion sausage from the Best Stop that I want to smoke tomorrow.

I have the extra elevated racks, I have the ceramic deflectors and the firebox divider....so how do I do this?  Search function here is shit, so if someone has posted a good how-to, can you link it?  In short, edumacate me in the use of my ceramic cooker to make some ribs and sausage.  I welcome your tutelage, and I will drink an extra beer in your honor during the cook tomorrow....

[DDD Dad 14078]

Okay, I have a Primo oval.  I got it a couple of months ago, have hardly used it because I have no idea what I'm doing.  Yeah, I need to spend an hour just reading this thread.  But here's what I want to try: I have a good rack of St louis ribs, and some raw green onion sausage from the Best Stop that I want to smoke tomorrow.
I have the extra elevated racks, I have the ceramic deflectors and the firebox divider....so how do I do this?  Search function here is shit, so if someone has posted a good how-to, can you link it?  In short, edumacate me in the use of my ceramic cooker to make some ribs and sausage.  I welcome your tutelage, and I will drink an extra beer in your honor during the cook tomorrow....

Call me anytime you want to talk ceramics.

[DDD Dad 14078]

Will the ribs fit? On my BGE I have set them up on their end in a swirl shape. That works ok but not great.

If I understand that you have rib racks to hold them then you should be good to go.

Do you have a Guru or similar tool to maintain constant temp?

Honestly that’s the trickiest part of ceramics in my experience.

[conVINCEd 21468]

53 minutes ago, Brisketexan said:

Okay, I have a Primo oval.  I got it a couple of months ago, have hardly used it because I have no idea what I'm doing.  Yeah, I need to spend an hour just reading this thread.  But here's what I want to try: I have a good rack of St louis ribs, and some raw green onion sausage from the Best Stop that I want to smoke tomorrow.

I have the extra elevated racks, I have the ceramic deflectors and the firebox divider....so how do I do this?  Search function here is shit, so if someone has posted a good how-to, can you link it?  In short, edumacate me in the use of my ceramic cooker to make some ribs and sausage.  I welcome your tutelage, and I will drink an extra beer in your honor during the cook tomorrow....

First you make a roux.

[Brisketexan 103656]

Will the ribs fit? On my BGE I have set them up on their end in a swirl shape. That works ok but not great.

If I understand that you have rib racks to hold them then you should be good to go.

Do you have a Guru or similar tool to maintain constant temp?

Honestly that’s the trickiest part of ceramics in my experience.

No rib rack. But I have lots of room. And I’m not averse to cutting the rack in half.
No guru, but the last time I used the primo, once I got it to temp, it held there very well.

[Buzzrock 14785]

[Buzzrock 14785]

[Lurch 5916]

Oval XL took the length today

[Lurch 5916]

Holy FUCK I nailed these ribs!

 

Malcom is the man

 

[C-Man 26755]

So after over-doing my first chuck roast and then small Trader Joe's brisket to the point of dryness, I attempted a 10-lb (mostly) flat going hot-and-fast for the first time ever yesterday. I could tell it was a monster large brisket that had been separated by Sam's so there was just a tinge of the point on the one end. At any rate, threw it on the Egg and cooked at mostly 345-350 (had the CyberQ set for 325) and it was done in 5.5 hours. I pulled it at 195 internal.

Had a great smoke ring but the bark wasn't where I like it. I had two small Weber grill aluminum pans filled with water on the ConvEGGtor and then wrapped a little too loosely in two pieces of butcher paper once it reached 175 internal. The one end was just OK but the other end turned out pretty good -- very juicy and very tasty. If I can get the bark down I'll never do another low-and-slow again.

[CycleTex87 2945]

Just pulled the trigger on a Kamado Joe Classic II. Deliver and set up on Friday in time for the holiday weekend.  I was all set for the Large BGE, but the KJ differentiators were the hinge, the ash tray, and the price, as it was on sale for $999. Hope to have and enjoy this thing for the next 25 years.  I have a 9 year old Weber Genesis that’s just about to corrode into nothing, and didn’t want to spend replacement money for another one to have the same thing happen again.  

First cook will be beef rib plate on Saturday.  Wish me luck.  4-5 hours at 225-250 deg F, 200-205 internal temp sound about right?  B&B charcoal and tumbleweed starters, all from HEB as it was open. 

[Lurch 5916]

Nice! How much was the rib plate? Can’t find them here

[Jerry Callo 8631]

Just pulled the trigger on a Kamado Joe Classic II. Deliver and set up on Friday in time for the holiday weekend.  I was all set for the Large BGE, but the KJ differentiators were the hinge, the ash tray, and the price, as it was on sale for $999. Hope to have and enjoy this thing for the next 25 years.  I have a 9 year old Weber Genesis that’s just about to corrode into nothing, and didn’t want to spend replacement money for another one to have the same thing happen again.  
First cook will be beef rib plate on Saturday.  Wish me luck.  4-5 hours at 225-250 deg F, 200-205 internal temp sound about right?  B&B charcoal and tumbleweed starters, all from HEB as it was open. 

Watch Franklin's video on beef ribs. I think you'll need to go a little longer and/or a little higher temp on that cook.

I use those tumbleweed starters and they work great. Biggest tip I can give you is don't rush the fire. For a low and slow cook. I plan for an hour to get my fire set. If you rush, the fire will get too big/hot and it's nearly impossible to bring the fire back down.

[Lurch 5916]

Be sure to work slowly up to your target temp. Should you overshoot, it is difficult to bring back down. Keep in mind when you first put a water dish in or the meat on, the temp may read low for a bit while they heat up, but can quickly jump once they do if you open the vents thinking it’s running too cool.