Results 1 to 14 of 14

Thread: Big Green Egg?

  1. #1
    Member tboehm's Avatar
    Join Date
    Nov 2006
    Location
    Soldotna AK
    Posts
    2,406

    Default Big Green Egg?

    Just wondering if anyone here has one? Then the next question is does anyone have recommendations for cooking some moose on one?

    I just got one last week and I am loving what Ive been cooking so far but wanting to try some moose that I have left but not much on the egghead forum.

    Any thoughts on some salmon would be appreciated as well.

    Thanks
    Semper Fi and God Bless

  2. #2
    Supporting Member Amigo Will's Avatar
    Join Date
    Nov 2008
    Location
    Wrangell
    Posts
    7,599

    Default

    I read that in truth they are good with ham. Semper Fi
    Now left only to be a turd in the forrest and the circle will be complete.Use me as I have used you

  3. #3
    Member IndyCzar's Avatar
    Join Date
    Feb 2009
    Location
    Just 55 miles north of ANC ... on the lake
    Posts
    351

    Default

    TB,
    They are the bomb!!!...keeps moisture in and will be the best you have made...indirect heat...I usually use a cedar plank soaked in water for my salmon...I always use their charcoal...When we do roasts I usually use a cast iron skillet or dutch oven...super heat it to sear the meat on all sides and then slow cook it with onions garlic, finish with potatoes, carrots...It keeps all juices in and when ready to serve you can use those to make gravy...I don't expect to have to buy another charcoal grill ever...enjoy!!!

  4. #4

    Default

    Another nice option is the Broil King Keg - I have one and love it! It does everything the Egg does, but better! And for less... Uses way less lump since it is more insulated, it's more durable, and it's portable! I've got the trailer hitch adapter so I can bring it anywhere with me. It's probably going up to the hunting shack for deer season - can u say smoked ribs! Check it out - I compared the BGE to the keg and the keg flat out outperforms the egg! Plus, you save a few hundred dollars since the keg comes with everything you'd have to pay extra for with the BGE.

    http://www.broilkingbbq.com/grills/keg/landing.html

  5. #5
    Member
    Join Date
    Aug 2009
    Location
    Dublin, GA
    Posts
    546

    Default

    I have two BGE's, a large and a small, and love them both. Bought the large one first, maybe 12 to 15 years ago.

    Never had the opportunity to cook moose so no experiences to share. We have cooked lots and lots of salmon. The cedar plank will work just fine. We cook with indirect heat and use a metal base with lemon slices below to keep the salmon from sticking and above the salmon for the obvious reason. Alder chips work very nicely with salmon. Depending on the thickness of the salmon steak we cook it at 350 degrees for 20 to 30 minutes.

    I am going to have to argue with IndyCzar about the BGE charcoal. It is very expensive and not all that good in my experience. I have tried everything from very expensive imported charcoal to the Royal Oak brand sold at WalMart. Royal Oak will give you just as good a flavor as anything else.

    Below is a web site that will tell you more than you ever want to know about the BGE and charcoal. Three links are below. The bottom link goes directly to the charcoal tests that are expertly done. That is the link that looks like a porn site. It isn't. Some of the people in the forums in the link below get carried away with what they do and how they do it. Forgive them because some of them think living in a subdivision is roughing it.

    Have fun with the Egg. Even mistakes taste great. Then it gets better.

    If I can help in any way, pm or email me.

    http://www.biggreenegg.com/ Main site

    http://eggheadforum.com/categories/egghead-forum Same site - forum

    http://www.nakedwhiz.com/lump.htm Independent site
    NRA Life Member since 1974

  6. #6
    Member wildwill's Avatar
    Join Date
    May 2006
    Location
    Kenai/Soldotna
    Posts
    450

    Default

    Love our BGE---and have made all sorts of everything on it. Favorite moose recipe is moose pot pie--cooked over your place setter. Comes out with wood fired-flaky crust, moose/carrots/asparagus/potatoe/mushroom goodness inside--maybe a little corn and cilantro too. We will be cooking another brisket in it sometime this weekend. Only thing better than a BGE is 2 BGE's. haven't convinced my wife of that yet though.

    Will
    Since the World is 2/3 Water and Only 1/3 Land, Figures the Good Lord Intended I Fish More Than I Plow.

  7. #7
    Member IndyCzar's Avatar
    Join Date
    Feb 2009
    Location
    Just 55 miles north of ANC ... on the lake
    Posts
    351

    Default

    I am going to have to argue with IndyCzar about the BGE charcoal. It is very expensive and not all that good in my experience. I have tried everything from very expensive imported charcoal to the Royal Oak brand sold at WalMart. Royal Oak will give you just as good a flavor as anything else.


    No Argument from me...I am not in Congress...I use BGE only because the retailer is closest to me and often get a deal and pick up some tips when I stop in there...

  8. #8

    Default

    I don't own one, but my fishing/hunting buddy does and it is amazing! They're not cheap, but worth the money in versatility, you can get them very hot to sear meat then leave it open to finish off the steaks, etc

  9. #9
    Member IceKing02's Avatar
    Join Date
    Jun 2006
    Location
    Eagle River
    Posts
    552

    Default

    The BGE is legend in our neighborhood. My buddy has one and will be cooking a pile of elk ribs today. I'll see if I can remember to take some pictures and share the goodness!

  10. #10
    Member wildwill's Avatar
    Join Date
    May 2006
    Location
    Kenai/Soldotna
    Posts
    450

    Default

    Just an FYI--my understanding is Royal Oak makes BGE's charcoal.
    Since the World is 2/3 Water and Only 1/3 Land, Figures the Good Lord Intended I Fish More Than I Plow.

  11. #11
    Member tboehm's Avatar
    Join Date
    Nov 2006
    Location
    Soldotna AK
    Posts
    2,406

    Default

    Just wondering if you are saying that the royal oak has the lump charcoal or is it the processed looking briquettes?
    Semper Fi and God Bless

  12. #12
    Member tboehm's Avatar
    Join Date
    Nov 2006
    Location
    Soldotna AK
    Posts
    2,406

    Default

    Can I get you to share the moose pot pie recipe?

    Quote Originally Posted by wildwill View Post
    Love our BGE---and have made all sorts of everything on it. Favorite moose recipe is moose pot pie--cooked over your place setter. Comes out with wood fired-flaky crust, moose/carrots/asparagus/potatoe/mushroom goodness inside--maybe a little corn and cilantro too. We will be cooking another brisket in it sometime this weekend. Only thing better than a BGE is 2 BGE's. haven't convinced my wife of that yet though.

    Will
    Semper Fi and God Bless

  13. #13
    Member
    Join Date
    Aug 2009
    Location
    Dublin, GA
    Posts
    546

    Default

    Quote Originally Posted by tboehm View Post
    Just wondering if you are saying that the royal oak has the lump charcoal or is it the processed looking briquettes?

    Royal Oak has both but I am talking about lump. WalMart sells it. Red bag usually found in the gardening/outdoor area. Also great place to pick up wood chips for flavoring.
    NRA Life Member since 1974

  14. #14
    Member IceKing02's Avatar
    Join Date
    Jun 2006
    Location
    Eagle River
    Posts
    552

    Default BGE results

    As promised here are a couple of pics of the BGE results--tasty ribs that are cooked to perfection! My buddy has a thermostatically-controlled fan to stoke up the coals whenever the internal temps fall. Quite the setup but maybe I should have shot some pics of the Egg...

    IMG_1052.jpgIMG_1051.jpg

    So the first picture is the rib package coming off of the grill for the first time. They are then hit with the sauce and placed back on the grill to get some "bark" on them. By the time that those ribs came to the table I was so hungry that I lost my mind and forgot to take pictures of that stage, too!

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •