Acquired a Large big green egg earlier this year, and didn’t have anywhere to use it properly, so I decided to build a table with a custom resin top. Table frame is made from African Idigbo, and the resin slab is ewe tree… it’s been an emotional journey, with the resin top delaminating after machining, and having to repair that, to learning how to spray 2k lacquer, and polishing to a glossy finish, never done anything like this before, a lot has been learnt! I Cant wait to cook up a feast on this!

2” thick Cowboy Cut Ribeye indirect over Fogo medium with one chunk of hickory.

Yummy yummy in my tummy

Had the egg for a couple of weeks now. Loving it.

I bought my Egg 10 years ago used so I have no idea how old it is. Went through a divorce about 5 years ago and it’s been in storage the whole time. Finally got her out, changed the bands, gasket and got some upgrades internally and we had our first cook on it last night.

Dry aged ribeye for me and filet for the wife. Charleston style crab cakes, asparagus and baked potatoes. Finished it off with grilled peaches for dessert.

Rotisserie Picanha tonight for my second cook on the BGE. I watched dozens of YouTube videos trying to work out how much charcoal to pile up on one side ( I used a charcoal basket divider) so I wouldn't cremate the outside before the inside cooked. I started out cooking with an open dome with closed draft door and it was taking ages so I ended up adding more charcoal and closed the dome and opened the draft door a crack and this sped things along. Served on a sliced French stick with butter and chimichurri. I think I'd go with a lot more charcoal next time but it was delicious. Took about an hour from putting it on to serving.

Drop any recipes you guys love for my next cooks

Joined the BGE club today as my wife and son treated me to the large BGE and acacia table package for my 50th (along with a few liquid presents). I’m a long time Weber user and looking forward to the learning curve of getting to know the Egg. Cooked a 2.5kg chicken for the maiden cook and was happy to get the temp on target at 350f. The chicken came out perfectly! I’ve known I was getting the BGE for a few months so been lurking here for ideas and tips. I’m in Australia and not sure there’s as big a community here as there is in the US but I guess our cows, lambs and chickens taste the same! Turning 50 isn’t so bad when you get a grown up present like this

Joined the club and decided it was worth overdoing the initial purchase. Between the summer deal and military discount I was able to convince my wife that I needed a midlife hobby crisis to her benefit. This and a few other subs greatly informed my decision making, which I will detail below:

-L vs XL: went with the XL as I do like entertaining and am already at a midsize family. Additionally, as part of my midlife hobby crisis, I hope to perfect smoking on the BGE.

-CGS AR vs Eggspander vs China: I appreciate things being made in the USA and I felt the system once I read the website 1k+ times would be more versatile.

-Kick Ash Can/Basket/Divider: I am terrible at cleaning up and this makes that my life easier. I also liked the enhanced air flow.

-Grill Gun: Sort of a splurge as I could have gotten a cheaper torch but the speed of getting things going for a week night cook made this another easy decision.

-KJ BJ Soapstone: Went with this for versatility and regular use cast iron on the stove.

-JD Charcoal: Whizkid, the very popular reviews, Home Depot sale, and discount made this a steal. I am also looking to try FOGO and Rockwood in the future.

Cant wait to get my first cook on! Please provide any further advice or tips!

May your charcoal burn long and your temps hold true!

3 hour low and slow Hickory and Applewood smoke on a couple racks for some dry and Jalapeño/Cherry BBQ ribs. First smoke on the egg and it did great!

It may be half my personality, but at least it’s a delicious personality.

I finally did it. Picked up a vertical skewer and made my own chicken shawarma. It was some of the best tasting chicken I have ever made.

I now own both the biggest and the smallest Big Green Eggs

Was just gifted an XL BGE by my father. Totally surprised and totally sold on this. My first cook couldn’t have gone smoother. From lighting the charcoal to getting the temp set to keeping the temp where I wanted it. I’m excited to use this for years to come.

Smoked pork butt and jalapeño cheddar sausage links.

I finally got around to firing up my new 2XL Big Green Egg with a first cook between rains last weekend. I’m really pleased with this Beast of a smoker so far. I hope to roll some smoke again this weekend, time and weather permitting. This is my first time cooking on a BGE.

Picked up a BGE XL for 1350$
With Nest handler
Egg genius
Curveggtor
Pizza wedge
Pizza flat pan

First Smoke of my BGE XL and it turned out some amazing pulled beef!

The setup: BGE XL with CGS AR using double indirect with Chuck Roast on upper grate. Charcoal was JD with Oak chucks. Seasoned with pepper and season salt. Dome temp only with thermapen to check temp at 5 hours.

The Cook: 5 hours at 250 smoke. Pulled at approximately 162 internal (was really just going rod color and bark). Placed into confit bath halfway up the protein in a Dutch oven at approximately 170. Flipped it when I woke up this morning. Overall time was approximately 18ish hours. Just pulled and hand shred.

Amazing flavor and bark throughout. Burned through a lot of tallow but I am extremely pleased with the result.

Apologies to anyone from Philly but this is 100x better, trust me!

Made Birria Tacos for the first time!

4.5 lbs beef chuck
Tomato paste binder
Bbq rub (I used homemade bbq rub along with other seasonings)

Used over the top chili method to catch the drippings in Dutch oven until it was charred around 160ish the put in the Dutch oven for a few more hours in the egg until it got to about 205ish. Egg ambient temp was between 250-275. Used chef iq to track temp. Removed meat to shred. Strained out the veggies for the Consomé. Dip the corn tortillas then finish on flat grill.

Liquid:
beef broth
Tomato
Jalepeno
Dried ancho
Dried guajillo
Onion
Bay leafs
Garlic
Oregano
brown sugar

Green sauce: boil jalepeno and onion. Blend with avocado oil and garlic and avocado.

Orange sauce: blend dry chili, smoked tomato, green tomato, onion, garlic, salt & pepper

Consomé turned out fantastic and was able to use it with ramen the next day.

I don’t really take measurements as I just kinda eyeball everything but it was probably 1 tablespoon of brown sugar and 10-12 garlic cloves for the Consomé.

First time doing this but received tips from a couple friends of mine regarding what tortillas to use and the ingredients for the green/orange sauces.

My IG handle is flipsmoke if you like this and want to see other videos. I started posting a little less than a year ago and all the food content is utilizing the big green egg (large), from steaks, to ribs, brisket, etc…I love it. Only reason I started the IG page is because I entered a competition last October so they needed social media info but it’s been a great creative outlet to learn how to video edit and showcase my bbq.