Big Green Egg Bleg
Site here. It’s a grill, smoker, oven, etc. Anyone have one? Awful spendy to be so small. But I hear good things about it.
The Mrs. has friends who dig it.
Remember, I do this to entertain me, not you.
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March 24th, 2011 at 10:20 am
I’ve heard great things too, but I lurves me my WSM.
March 24th, 2011 at 10:24 am
Friends have one. It does put out some very good food, and seems to require minimal attention. Is it worth it? Up to you.
March 24th, 2011 at 10:40 am
Look in to the Kamado too, the big green egg dudes ripped it off from them
March 24th, 2011 at 11:00 am
I have one. GREATEST APPLICATION OF HEAT TO FOOD EVAR!!! At one point I had collected 13 grills and smokers and got rid of everything except for my Weber gas grill for the Egg. Words do not describe the awesomeness of the Egg. I get mine to about 900 degrees to cook steaks. The temperature gauge only goes to 700 and I peg it as far as it will go. Note; only use lump charcoal with it.
March 24th, 2011 at 11:00 am
* $700 price tag
* Stand sold separately
I saw it a few years ago. I thought the idea of shutting off all the vents to kill the unburnt charcoal showed that it was particularly well made. It looks good, but I can buy a lot of meat for 700+ bones.
For the ultra-cheap electric Alton Brown remix, search-fu “little brown egg”
March 24th, 2011 at 11:04 am
My next door neighbor, an executive chef, loved them. However, he used a $25 sheet metal smoker for most of his outdoor cooking, and his cooking was absolutely excellent.
While the tools help, the tool user is the key ingredient in good eats.
March 24th, 2011 at 11:05 am
I have had one for 4 years and LOVE it. I use it for everything from a few burgers to smoking a pork shoulder to baking pizza. It is by far the best grill/smoker I have ever had. Easy to maintain, works with lump charcoal and wood, makes everything you put in it wonderful – good crust, but very juicy. Sorry to go on, but my big green egg is one of my top 5 favorite things.
March 24th, 2011 at 11:13 am
My Father in law is a master griller, and he loves his. But all the steaks he cooks with it come out really smokey. If smokey meat is your bag, then that is great. But I like raw red meat, and the smoke overpowers the cow flavor.
It may be something he is going for, however. I haven’t asked him as I hate to offend the in-laws.
For steaks, I prefer a cast iron skillet heated to 3k Kelvin with a little oil in it…then press Black Pepper, Thyme, and other goodies into the surfaces of the steak, and cooked for a minute or so on each side. Hopefully the steak is 4 inches thick.
I can’t think of anything else cooked any other way that I would rather eat, so the notion of using a grill, or green egg, or any other method seems kind of pointless to me.
March 24th, 2011 at 11:54 am
No, but I have a traeger, which I definitely recommend! I got the most delicious smoked turkey out of that baby.
I’ve also baked bread on it, mmm. Everything it touches turns to deliciousness.
March 24th, 2011 at 12:18 pm
any thoughts on converting a used keg into something similar?
March 24th, 2011 at 12:35 pm
>any thoughts on converting a used keg into something similar?
The walls are made of ceramic which both hold the heat and insulate to keep the heat in. This is suppose to dramatically lower the amount of charcoal needed by the device.
OTOH, plenty of great meat has come out of converted oil drum smokers. Both Boston butt pulled pork (extra smoky please, with slaw) and Jamaican jerk chicken, and more.
March 24th, 2011 at 12:40 pm
I have 3 friends with them, and they swear by them. Personally based on seeing their’s I think they are totally overrated. I am happy with my $70 weber. Does great grilling. Those eggs are very tempermental, I recall last summer it was a bit raining and a friend couldn’t keep his lit. Every time you open the lid to do something it screws with your setting on the top for how much air you let into it. I think they are all hype. That being said my 3 friends with them love theirs and swear by them.
March 24th, 2011 at 12:52 pm
Have one. It’s great. You can do anything from nicely seared, but rare steaks to 8 hr + smoked brisket. Does a great job on pizza, too.
March 24th, 2011 at 1:00 pm
As mentioned above… http://www.goodeatsfanpage.com/Season7/Q/QTrans.htm
March 24th, 2011 at 2:02 pm
Wonderful. I too got rid of my gas grill after a few eyars of using my Large Primo (very much like an egg) (http://www.primogrill.com/)and then got a small BGE. It will do anything from smoking cheese, to making pizza, ribs, steaks, etc. One load of lump charcoal will smoke a boston butt (at 225) for up to twenty hours. It is a bit of a learning curve, though, so spending some time in the BGE forums is helpful.
March 24th, 2011 at 3:00 pm
We have one, Mrs. Drang insisted. It’s great. we’ve done Thanksgiving turkey, and prime rib, among other things. If all you’re doing is burgers and dogs, you may as well stick to a weber.
March 29th, 2011 at 8:07 am
They are great. Had a large and traded up for an XL. Haven’t used the gas grill since the BGE arrived. As they say “the Big Green Egg costs more than it should, but it’s worth more than it costs”