New Big Green Egg [Archive] - Glock Talk


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10-29-2008, 18:29
Any Eggheads here? Posted in GNG, but few replies.

I brought home a new Large BGE Saturday, will be firing it up this weekend to smoke some ribs. Plan to eventually smoke some shoulders and Boston butts, sear some steaks, and try brick oven style pizza as well.

filthy infidel
10-29-2008, 19:16
Pics? Prices? Etc?
Apparently the BGE is the pimp smoker's choice.

I've just about worn out a seven year old Brinkmann electric smoker with lots of success. I'd like to hear more about the BGE.

Want some recipes that will make you famous? Lemme know.

10-30-2008, 18:42
It's sort of a compromise. I grew up in eastern NC, where we cooked whole hogs on big oil drum cookers mounted on a trailer. However, the wife objected to me making one and keeping it around the house ( I believe the term was "rusty eyesore"). Local dealer had them for $799 assembled, with nest and wings, 20lb bag of lump charcoal, and a few other goodies. No pics yet.

I'm excited to try it, hopefully this weekend, if work allows.

11-01-2008, 10:22

warming up

dry rub ribs getting started

11-01-2008, 17:26
after 7 hours @ 250F.

11-08-2008, 22:57
Those are nice. I read an article on that style grill in Food and Wine mag that got me interested.

The guy in the article got a different by similar brand. You might enjoy reading about it.

11-10-2008, 13:46
The article is spot-on about accessorizing.

I looked at BGE, Grill Dome, and Primo, all get good reviews and are basically the same product. The companies are all in the Atlanta area. But I have a BGE dealer very close by me so I went with them.

Did a pork shoulder this weekend for 18hrs, with some Jack Daniels barrel chips for smoke. Very moist, tasty, and the bone basically fell out. Made for some great pulled pork.

11-17-2008, 12:09
6 year Egghead veteran, here. If you don't already know about it, check out this forum:

Go to Recipes and try the coffee rubbed pork tenderloin with redeye sauce. Huge favorite around my house.

11-21-2008, 18:47
On the recommendation of a friend, I used some Lucious "The King's" Barbecue Seasoning as a dry rub on some ribs today. Smoked them for 3, foiled for 1. This Lucious stuff is my new favorite rub. Fortunately it's make local, and the BGE dealer has it on the shelf.

11-22-2008, 13:37
Lovette if you are from eastern NC you know how to do the pork. Damn them ribs look good. Thats one sweet grill.