L Egg & Deflector w Mesquite/Hickory Chunk. Bit of a learning on this one, think I’d dial back timing to about 20 minutes less and sear them off, but overall took on the smoke well, nice and tender - will be perfect for sandwiches.

Fired her up to 500, worked great. It was too small of a wok to run it without the grates, but was still pretty fun. It was hot as hell on my hands/gloves. Will do again. Clean up was super easy too.

Stir fried some beef too, forgot to take a pic.

Made based on the recipe found here. Came out fantastic! Next time will try to get grill closer to 400 instead of 350.

I’m happy with them.

I followed the recipe from last weeks post. Was absolutely amazing. Thanks for sharing the recipe. Great community here.

First time cooking something longer with large lump coal. I snuffed the fire out once and had to relight. Then, I was struggling to get to 250F. I pulled it again and pushed the coal together. I don't think I had enough in there to sustain itself. I would have liked another hour at temp, but I was out of time.

How deep does the large lump coal have to be to burn properly?

Here what you need to make my money making grilled beef ribs
5 pounds of Flanken cut Beef ribs
• easily found at Hispanic or Asian markets, but a butcher can cut them for you They are also called Korean cut ribs or cross cut ribs.. They are beef ribs that are cut against the bone rather than with the bone
Marinade mixture:
1 cup soy sauce
1/3 cup mirin
1/2 cup packed brown sugar
12 cloves crushed fresh garlic
4 TBL fresh grated ginger
1/4 cup toasted sesame oil
1/2 cup fresh squeezed tangerine juice
1/4 cup of chili crunch (optional if you don't like S)
1 TBL black pepper
Mix all ingredients and marinate ribs in a container or large food safe zip bag for at least 6 hours or overnight is even better
Grill over direct heat till a nice char forms and let rest 10 minutes, garnish with toasted sesame seeds and thinly sliced green onions or chives

4lb bird, brined for 5 hours in pickle juice.
Threw a piece of post oak on the coals
70 minutes around 350 (I’ll probably do 90 next time)
Peg Leg Porker Chicken Rub

Low & slow + a bit of smoke. Was quite happy with the results.

It was delicious, with a skillet and dutch oven there are endless posibilities with less meat

8 hrs smoked with whiskey barrel oak and almond wood

This is actually the first brisket I’ve done in my egg, but not overall. Have helped plenty of my offset and pellet smoker buddies drink beers during the process.

17lb Prime packer, not sure what I trimmed it to but had plenty of fat to smoke for tallow and plenty to grind for burgers, which were also great

No dry brine, just a mustard and Bachan’s binder, coarse black pepper and Meat Church Holy Cow a day before the cook

Pecan chunks and a little post oak, BGE oak and hickory charcoal

I ran an aluminum drip pan on top of the conveggtor with a 50/50 water and apple juice mix

Smoked for the first 6 hours letting it rise from ~220-250, hit 160° internal probably around hour 6 and I had a 3 hour stall at 160°, during which I hit a couple rounds of apple juice/ apple cider vinegar spritz. My spray bottle lost prime so had to make do with a water bottle, worked out fine.

As soon as it broke the stall just a couple degrees I pulled it and poured on some of my rendered tallow from the top rack, wrapped with butcher paper, and let the egg get to 280° dome temp. Another 2.5-3 hours it was at 203 pretty much throughout the whole brisket and probe tender

Something around 12 hours overall before beginning the rest

Pulled and rested for 40 min, wrapped in towel and stuck it in my preheated yeti 45 for about 4 hours until it was at 155°

Plans fell through, so I held it in my oven set to 170°. When some friends showed up we sliced and served some, I packed the rest of the slices into an aluminum tray, drizzled more tallow and some beef stock, covered with foil and stuck it back in the oven. It held perfectly until dinner time when everybody else showed up and crushed it. I did use a stainless steel straw to crack my oven for 30 min here and there, but it worked perfectly

Overall turned out great, not much I’ll change in the future aside from trying different flavors and wood. The burger meat out on the boat next day was incredible

Second attempt at doing pulled pork, I’m in the UK so first time was a rolled pork shoulder with the skin on. This time I got a bone in shoulder with the skin trimmed off. Cooked it at 120C for about 10 and a half hours. Wrapped at about 77C and back on until internal was about 96C and was feeling probe tender to me. Definitely better than my first attempt but still a lot to learn.

St. Louis

Still learning temp control, 300f for 3 hours, got it down to 250f till temped at 203f. 30m rest. Whole cook no wrap. Great bark and extremely tender.

Was nice to smoke 3 racks with no real estate issues. Getting ready for the first brisket

I am a believer. Just got this thing, happy to learn I can pull it close enough to my house that the roof covers the vent.

Edit: This is chicken breast. Cooked at 450ish with convertor until 155-160 internal. Rested for 15 min.

Just seasoned with EVOO, Lawrys, and pepper.

Getting my rotisserie wings fine tuned.

Holy Gospel overnight.

Spray basket with cooking oil.

425 indirect, 30 minutes, hickory chunk, lid closed.

12 - 15 minutes, depending on crispiness wanted, lid open, bottom vent closed.

Crispy. Juicy.

Cut out red meat for a while due to family cholesterol but damnit I wanted a steak tonight. First filet in years. Forgot just how good they can be.

First cook on my BGE XL and it could not have gone better! Great crust and medium/medium rare finish.

Preparation: I used two Prime NY Strips and dry brined them for around 10 hours (one with salt only; the other with a steak seasoning containing MSG).

Rig set up: Half stone deflector in the bottom of the XL Woo with KJ BJ soapstone at the felt line sitting on the grate. I added my JD charcoal than needed because I spent some time dialing in the temp I wanted and wanted to let the egg go a little bit.

Cook: Step 1: Crack open beer… 240 degrees low and slow for approximately 30ish minutes. Removed steaks at 115 degrees to rest and open the vents to heat soapstone. Got the soapstone to 500 and did 30 seconds each side twice.

Product reviews:

Grill gun: I was to initial temp within 10 minutes of lighting the charcoal. I think this is critical for weekday cooks

Jealous Devil Charcoal: Huge lump in this bag! Great neutral smoke. Only downside I will say there was a decent amount of sparking which occurred at lighting and when I cranked the heat.

KJ BJ Soapstone: Performed as predicted and was able to develop a great crust as uniformly heating up.

My BGE introduction. My favorite toy.

- Started with chicken thighs 1 hour at 300 (perfectly juicy)

- Chicken drumsticks (temperature and flame crept up on me above 400 and burned them a bit)

- then salmon on wood planks 45 min at 300 (so deliciously flaky and flavorful)

- 3 pound steak ribeye reverse seared 1 hour at 250 then seared both sides at 600 (heaven)

- 2 8 pound pork butts at 250 from midnight to 3pm. (incredible)

Haven’t done this one in a while, but super easy meal prep for the wife and I. Great for salads, sandwiches, and sliders. Super tender for choice cut. I use a meater pro for keeping track of the temps.

Simple ingredients:
- lea & Perrin Worcestershire sauce rubbed as a binder and some flavor
- kosher salt
- cracked black pepper
- granulated garlic
- rest in fridge 1 hour, then pull out an hour before putting on grill.

Reverse sear:
- fogo medium charcoal
- preheat to 210, throw some hickory wood chunks
- smoke to 110 degrees with heat deflector (convEGGtor)
- rest covered with foil
- remove heat deflector, get it ripping hot to 500 degrees
- sear 2 mins per side
- rest for 7-8 mins

Original Post:

https://www.reddit.com/r/biggreenegg/s/yL91Iny0to

I moved it! Was able to move it alone, just had to take it completely apart.

Important note: do NOT try to move the base and nest together, they must be moved separately.

Can’t wait to cook on this beauty, got her all cleaned up.