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Thread: Big Green Egg

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    Big Green Egg

    Just bought a BGE. Any favorite methods and meat choices to share?

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    Past Michigan Chapter Leader
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    Quote Originally Posted by bubba-n-bebe View Post
    Just bought a BGE. Any favorite methods and meat choices to share?
    Care to translate for most of the rest of us?
    Chuck (& Saundra) Batcke
    Retired Heartland Owners Club #1046
    Midland MI
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    Original Owners Club Member jmgratz's Avatar
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    "I do not like green eggs and ham, I do not like them Sam I Am."
    Jim & Sheila Gratz - owners club #1018 Workamping as Sales Associate with SE Publications Certified RV Walk-through Technician [/I] 2013 Landmark San Antonio - full body paint - Fulltimer pkg, Yetti pkg etc., Mor-Ryde IS with never lube bearings and disc brakes. --previous 5er - 2007 "Classic" Landmark "Golden Gate" Replaced 9/20/13 2012 Ford F350 King Ranch Crew Cab fx4 dually, 6.7 L Husky Trailer Saver TS2 hitch "visit TEXAS - it's like a whole 'nuther country" Rally Site 414

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    Founding Illinios Chapter Leader-retired katkens's Avatar
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    I guess as far as meat goes , my preference would be calf brains. I like my green eggs and brains scrambled together with lots of diced jalapeņo peppers and onions. Toast with gooseberry jam and a steaming hot cup of buttermilk with a dash of nutmeg tops it all off. I also like them with chicken lips but they are getting hard to find , one needs to ask the butcher for them , generally..........Kenny
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    Director of Owners Interests, Heartland RVs jbeletti's Avatar
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    Oh Google my friend. Tell me about this big green egg - thing...

    Here ya go Jim Google.



    This thing looks cool. Bring it to a rally I am at. Will have some fun!

    Jim

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    Senior Member - Past Moderator Ray LeTourneau's Avatar
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    How about a nicely trimmed briskit and a good amount of Black Pepper rub.
    Ray & Lin
    R.I.P. Suzi
    R.I.P Bart


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    Thats a good start Ray. After years of various smokers, gas and charcoal grills, etc., finally got it right and bought into this big green egg thing. Its a beast that holds heat from 200 to 800 degree f with a limited amount of lump charcoal. Great smoker, low and slow for hours without error, or can sear the hide off the neighbors cow in the field next door. There is an amazing cult following for this thing. They recently introduced a small unit for campers, thus why I asked. As Rosanne Rosanna Danna says, "Nevery mind".

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    Senior Member - Past Moderator Ray LeTourneau's Avatar
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    We've seen them at every competition we've visited. We have friends in Northern IL that compete and we went to a competition in Robbstown, TX last year. We got to judge chicken. I died and went to heaven. I like being a Meatatarian.
    Ray & Lin
    R.I.P. Suzi
    R.I.P Bart


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    Retired Oregon HOC ziggy's Avatar
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    Eggheads Unite!!!

    bubba-n-bebe,
    Its all your fault! I never would have heard of one of these things if it hadn't been for you and now we own a large one. Mark is becoming quite good at using it after only a couple of weeks. We've had steaks of course, chicken breasts, hamburgers, hotdogs, and lobster so far. Tonight he is doing a whole chicken over a can of beer.

    We've noticed that it takes less of each spice because they don't all burn off on the grill, a remote thermometer is a great thing to have, and you have to be careful how many smoking chips you use or the flavor will be overwhelming.

    Its too bad these things are so heavy. They would be great to have in the trailer, but even the tiny one weighs as much or more than a standard camping grill and only holds one steak. But what a great steak it would be!

    Kristy
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    Founders of SoCal Chapter Bob&Patty's Avatar
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    Kristy, take a pix. Would love to see a chicken sitting on a can of beer.
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