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hebs

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Can you talk to my wife and help me convince her I need one of these things?

LOL... I mean, it would really only take one good experience from the BGE to convince her TBH... Knowing someone who owns a Kamado style grill and is well versed in using it is really all that is needed to be convinced. Aside from that, you can easily break it down for her financially as well. Gas grills, Standard charcoal grills, etc all can cost anywhere from $100 - $500 for decent low end to mid-range models. Gas grills hands down are an endless money pit. Parts wear out, aren't covered under warranty and if you don't replaces the small (expensive) parts like the burners, lines, etc, within 5 years you're replacing the whole thing. Sure, you could get by on a Weber charcoal grill for a while if it’s just you and the wife, especially if you keep it out of the elements and clean it often. But you're limited on what you can cook on it, or how long you can cook on it without adding fuel and you don't have the temperature control of a Kamado style grill.
There’s an added benefit that all ceramic Kamado style grills come with a lifetime warranty. What does that really mean she asks? Well the reason I have a picture of 2 BGEs is because I've replaced every component of my older grill under warranty. Inside these grills is a ceramic fire basket and fire ring. The ring sits on top of the basket. Well over the years, due to heat stress or whatever, (I may have gotten the grill up to 1200 degrees a few times by losing track of time.) both of these developed cracks. I simply took a picture, brought it to my dealer and they sent it in to BGE under a warranty claim. They then shipped the new part to the dealer and they then handed it over to me. I've done this with the ring, the basket and eventually the base developed a small crack at the bottom. Not enough to ruin the functionality of any of them, but enough that they're considered broken under warranty. They replaced the dome because the old style doesn't marry up with the new style. I did have to purchase a new set of bands to hold the top and bottom together, ($117) and I did buy a second nest for the Egg to sit in so that it would be mobile, but other than that, I basically got 2 BGEs for the price of 1.

The bottom line is, the kamado grill purchase is a single lifetime investment into a grill/smoker/outdoor oven/stovetop and depending on your age and how long you intend to have it, it is peanuts compared to replacing lesser quality cooking devices several times throughout your lifetime.

(That being said, don't mention to her that because it's so much damn fun to cook on the BGE and the results are consistent and therefore only limited by your skillset, you will end up spending more than your normal amount of money on stuff to grill on it and charcoal to fuel it. lol)

For those in the south, or those looking for a weekend getaway, every year Big Green Egg hosts what's called Eggtoberfest at the Atlanta Motor Speedway. They provide free eggs to cook on (by reservation) plus people bring their own. It's at least 200 grills and 3000 people that show up and do nothing but share stories, experiences and recipes along with stuffing their faces with all the food that people bring to cook. You can even reserve to purchase a once used egg at a reduced price. https://biggreenegg.com/eggtoberfest/
 

hebs

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So yesterday did shrimp, lobster tails and asparagus on the Traeger.

Today doing Ribeyes on the grill and wifey is doing pan seared scallops.

Salad from the garden with some Romain added.

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Sweet! What temp did you cook the lobster at? I've never cooked lobster on a grill. (wife doesn't eat seafood so I rarely even cook chipotle cedar plank salmon)
 

Burque

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Sweet! What temp did you cook the lobster at? I've never cooked lobster on a grill. (wife doesn't eat seafood so I rarely even cook chipotle cedar plank salmon)
Did it at 375. Was two tails medium sized from Costco.

Snipped down the middle towards the tail, peeled the shell back, pulled the meat up on top, coated with garlic butter mixture and placed them straight onto the grate.

Took about twenty minutes.

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hebs

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Well I'm finally back in the good ole US of A. First up on the agenda was a spatchcock chicken.
2aa13367397bf41e86503fa54352c6d7.jpg


Super simple setup, just cut out the backbone, flatten it out, pat it dry, pull the skin away from the meat, (so it crisps up better) season with blackening seasoning inside and out. 1hr later on a grill setup for indirect heat at 450 and boom, yer done. Tastes like a rotisserie chicken with crispy skin.

If somehow you don't eat it all in one sitting, shred the rest for a little homemade corn tortilla soup.

Next up, I'll be recreating the Nandos Espetada (24hr piri piri marinated cut chicken thighs cooked on skewers with orange, red and green peppers along with a yellow onion) with fresh Mexican street corn and naked baked jalapeño poppers for my sides.
 

Spunky Porkstacker

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Well I'm finally back in the good ole US of A. First up on the agenda was a spatchcock chicken.
2aa13367397bf41e86503fa54352c6d7.jpg


Super simple setup, just cut out the backbone, flatten it out, pat it dry, pull the skin away from the meat, (so it crisps up better) season with blackening seasoning inside and out. 1hr later on a grill setup for indirect heat at 450 and boom, yer done. Tastes like a rotisserie chicken with crispy skin.

If somehow you don't eat it all in one sitting, shred the rest for a little homemade corn tortilla soup.

Next up, I'll be recreating the Nandos Espetada (24hr piri piri marinated cut chicken thighs cooked on skewers with orange, red and green peppers along with a yellow onion) with fresh Mexican street corn and naked baked jalapeño poppers for my sides.

Sounds like a tasty way to do a chicken, I'll have to try it.
 

hebs

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Well the Nandos cook went well. The Mexican street corn was my first fresh corn of the year and man did it turn out well. The jalapeño poppers were delicious. Our version is cream cheese, sour cream, fresh garlic, taco seasoning laid in a split longways jalapeño that has been seeded and cored. (Well about half cored. They turned out spicier than expected.) We then sprinkle shredded taco cheese on top and put them in the oven on 350 for 30min. The skewers were packed full of red, green, and yellow peppers, a yellow onion and marinated, cut up chicken thighs. The pieces were a little thick so I cooked them at 400 for 12 min turning 1/3 turns every 4min. The marinade was Nandos hot piri piri sauce. I then made a separate sauce and added melted butter. I basted them with the sauce after I pulled them from the grill.

5aef3ad9606b68326ccb2f5121cdc7e0.jpg
 

hebs

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This past weekend I decided to smoke a rack of Spare Ribs. Normally I don't cook a lot of ribs because my wife prefers other cuts of meat, but since I've been gone for a while, she's not complaining much about the meat I'm serving up for her consumption.

I started off with a basic rib rub. For this specific cook I decided to go with the following;

Paprika
Onion powder
Garlic powder
Fresh ground pepper
Salt
habanero dragon seasoning (couldn't locate my cayenne pepper)
brown sugar
coffee grounds

I took the ribs out of the package, removed the membrane, rinsed them off, cut them in half and patted them dry with some paper towels.
I then applied the rub liberally.
Next I tossed them on a platter, covered with saran wrap and placed in the fridge over night.
The Next morning I prepared the BGE for indirect cook, mixed in apple and hickory wood chips with the charcoal and stood the ribs up in a rib rack. (I use the rack because it's easier to control the drippings)
I set the Cyberq wifi on the BGE for 250 and then left for the movies. (Jurassic World... meh...)
4.5hrs into the cook, (usually 3hrs, but hey, I was at the movies) I took them off, spread some cinnamon applesauce ontop of them both and wrapped them in foil.
I placed the wrapped ribs back in the rack and set a timer for 1 hour and a half.
After the time had expired, I pulled the ribs and checked their temp. It was around 200.
I quickly changed the configuration of the grill and removed the defuser plate so I could finish off the ribs at high heat.
The grill quickly shot up to 450. I then placed the unwrapped ribs bone down on top of the grill and cooked them for a couple minutes. (This crisps the bark back up and puts a little extra char on them)

I then pulled the ribs and let them rest on a platter for about 5-10min. (around 200 to 205 internal temp)

I was able to pick up each half rack with a set of tongs without them falling apart. I used a knife to separate the ribs into managable pieces. The meat was pretty much fall off the bone, however the bark was tough enough to hold the overall integrity of the rib together until you chose to pull the bones out.

These actually turned out to be a REALLY good set of ribs. My wife whipped up some delicious sweet and spicy BBQ sauce to go with them.

No pic this go around... I was just more interested in eating these mofo's than I was documenting the cook.
 

Burque

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ok I suppose I should update the recent cooks.

Did a Spatchcock chicken last week. It came out awesome.


Did 3 runs of beef jerky over the last couple of days.

One was pre rubbed at the store with a mexican hot sauce. It came out decent.

The dry rub one came out a little too salty so will adjust my rub for when doing dry spice only.

and the wet rub one came out pretty fricking amazing.

All in all 8 pounds of beef to start. Not sure what the final weight was as it started getting munched directly off the smoker.
 

Ares

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I picked up a rack of ribs and a 5.5lb pork butt from my butcher shop today.

Gonna smoke them on Friday.
 

jooo83

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I picked up a rack of ribs and a 5.5lb pork butt from my butcher shop today.

Gonna smoke them on Friday.

What type of grill? I made some great ribs on my green egg last week. I'm been thinking lately about doing a pork butt. Do you have a recipe for the rub?
 

Ares

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What type of grill? I made some great ribs on my green egg last week. I'm been thinking lately about doing a pork butt. Do you have a recipe for the rub?

I have a hybrid grill... it is basically an offset smoker with a firebox connected to a cooking chamber that you can use as a charcoal grill if desired, and then another chamber next to it which is gas and a side burner which is perfect for lighting charcoal in a chimney.

I do not have a rub recipe.... I been using rubs I bought from a site that carries BBQ rubs and sauces from lots of the top BBQ teams.

https://www.thebbqsuperstore.com/BBQ_Rubs_s/1814.htm

I like to use the Oakridge Sweet Rib rub or the Butcher's BBQ Honey BBQ rub for my ribs.

For pork butt I like the Victory Lane or Killer Hogs rub, but I also have this Pork Mafia rub my sister got me and I will also use that.

Sucklebusters I bought and have only used on brisket.
 

hebs

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What type of grill? I made some great ribs on my green egg last week. I'm been thinking lately about doing a pork butt. Do you have a recipe for the rub?

1/4 cup Paprika
1/8 cup Fresh ground black pepper
1-2 tblspn Garlic Powder
1-2 tblspn Onion Powder
1-2 tblspn of Cayenne Pepper
1/8 cup salt
1/4 cup brown sugar
1 tblspn ground coffee (optional)

That should coat a 10lb butt or 6lbs of ribs...
 

Burque

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1/4 cup Paprika
1/8 cup Fresh ground black pepper
1-2 tblspn Garlic Powder
1-2 tblspn Onion Powder
1-2 tblspn of Cayenne Pepper
1/8 cup salt
1/4 cup brown sugar
1 tblspn ground coffee (optional)

That should coat a 10lb butt or 6lbs of ribs...

That sounds about right for what I use as well.

I do not use cayenne, instead using New Mexico Red Chile powder for my heat.
 

Ares

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Ribs and pulled pork turned out really well on Friday.

I had intended to provide some good pics coming out of the grill but I was hungry and forgot lol

Here was a pic of my plate before I went HAM on it:

ljGjB0i.jpg
 

hebs

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Alright... what’s everybody cooking for the 4th?? Since it’s just going to be myself and the lil lady this year I’ve decided not to smoke anything. (I may give in to ribs by morning) I’m spatchcocking a Cajun blackened chicken for lunch and ribeyes for dinner. I’ll try to get some pics tomorrow.

*edit: Well the chicken turned out delicious. The leftovers will go into chicken fried rice later. I also got about 3 cups of stock out of the innards and backbone that I simmered on the stove while the chicken cooked on the grill. I did take a pic, but it looks just like the last one, so I won’t even bother posting it.

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Ares

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I wound up manning the grill at my Mom's house.... just burgers and dogs.

Frozen burgers are weird... harder to time them.
 

Tater

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I wound up manning the grill at my Mom's house.... just burgers and dogs.

Frozen burgers are weird... harder to time them.

Pro tip: Put them down your pants for an hour before grilling to defrost them. Keeps you cool too.
 

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