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Old 05-18-2005, 10:49 AM   #1
aod
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Exclamation BGE - The Big Green Egg

So a few of you asked that I post pics of the BGE, the BGE "in action", and the finished product so you can grap on an idea of how it does. Even though I left these steaks on a minute longer (crappy meat themometer lied to me) than I normally would, they still came out great.

Here's a pic of it when I got it new:



Inside, not a bad sized cooking area, and you can use the whole grate instead of just the middle or just the sides (since it cooks evenly):



Steaks on the BGE, mmmm, hickory smoke:



And the final product (ignore the fungus on top):



So, there you have it. I still haven't gotten the sear down perfectly yet, but these were seared fairly well. I'm believing the claim that you have to try really hard to make a dry piece of meat in this thing. So those of you who have been thinking about getting one for a while, go for it.

Edit: Had to fix the above images since I moved my hosting. Here are some newer pics too:

Beer pan for brisket:


Finished brisket:


Ribs on the smoker:


Finished ribs:


Prepped salmon. Best salmon evAr. Sorry, no finished pics of the salmon though.
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Last edited by aod; 11-06-2008 at 06:29 PM.
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Old 05-18-2005, 10:51 AM   #2
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I am!! !I was just thinking on the way to work today that I should as for a BGE update. The cart stand is nice too.

Have you seen any info on how it deals with extreme climates (being left outside in them)?
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Old 05-18-2005, 10:52 AM   #3
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nice, can't wait to get a house so I can get one of these suckers!
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Old 05-18-2005, 10:52 AM   #4
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Yummy man. I've heard about the BGE on here but have no experience with one. Can you tell me where to get one, and how much? That steak is exactly how I like it, well, maybe a hair too done, but still Delish looking.
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Old 05-18-2005, 10:53 AM   #5
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Quote:
Originally Posted by aod
Even though I left these steaks on a minute longer (crappy meat themometer lied to me) than I normally would, they still came out great.
Great pics! Throw that meat thermometer away and use the finger method.
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Old 05-18-2005, 10:56 AM   #6
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Quote:
Originally Posted by BeantownWRX
I am!! !I was just thinking on the way to work today that I should as for a BGE update. The cart stand is nice too.

Have you seen any info on how it deals with extreme climates (being left outside in them)?
They are fine in any climate. You can even cook on them when it's below freezing out, even if it's snowing on it. I bought a cover just to keep it covered up from the rain/snow/ducks dropping bombs on it/whatever. The finish is supposed to last a lifetime and won't fade from the sun. Basically it's indestructible unless you knock it over or something.
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Old 05-18-2005, 10:57 AM   #7
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DAMN YOU! Now I'm hungry!
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Old 05-18-2005, 10:57 AM   #8
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What kind of mushrooms are those? I'd love to add to the flavor of my already awesome grilled salt and pepper ribeye.
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Old 05-18-2005, 10:58 AM   #9
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Quote:
Originally Posted by BoobsScoob
Yummy man. I've heard about the BGE on here but have no experience with one. Can you tell me where to get one, and how much? That steak is exactly how I like it, well, maybe a hair too done, but still Delish looking.
Go to their website at http://www.biggreenegg.com/ and you can look up a place nearest to you that sells them.

Edit: Woops. The cost of that BGE (that's the large one) was $700.

Last edited by aod; 05-18-2005 at 11:03 AM.
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Old 05-18-2005, 11:00 AM   #10
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Quote:
Originally Posted by big_mac314
Great pics! Throw that meat thermometer away and use the finger method.
Yeah. I should have went off instinct and pulled them off when I thought I should have. The meat thermometer said they were 120F inside so I let them go a minute longer. Oh well, either I'll get a real thermometer (I need one to slow cook brisket and stuff anyhow), or I will use the finger method from now on.
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Old 05-18-2005, 11:01 AM   #11
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Quote:
Originally Posted by Mud Pig
What kind of mushrooms are those? I'd love to add to the flavor of my already awesome grilled salt and pepper ribeye.
They were just some normal sliced white mushrooms you get at the grocery store. The wifey sauteed them in butter and worcestershire sauce and added minced garlic to them too. Was really good.
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Old 05-18-2005, 11:02 AM   #12
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How does the finger method work? And what temp is ideal for steaks?
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Old 05-18-2005, 11:02 AM   #13
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Which size is that? It actually looks smaller than I thought it would...


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Old 05-18-2005, 11:05 AM   #14
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Quote:
Originally Posted by norseone
How does the finger method work? And what temp is ideal for steaks?
Rest your left hand. Press on the fleshy bit between the thumb and index finger, on the top of your left hand -- that's what a "rare" steak feels like (in terms of give).

Now close your fist (don't squeeze at all, stay relaxed) and press the same area -- that's "medium".

Tighten your fist and press again -- that's what "well done" feels like.


-A
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Old 05-18-2005, 11:06 AM   #15
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Quote:
Originally Posted by gongzero
Which size is that? It actually looks smaller than I thought it would...


-A
It's the large egg. It has an 18 1/4" grate so the cooking area is as big as a normal sized Weber kettle.

norseone: take your left hand and touch your thumb and index finger together, now take your right pointer finger and touch the palm of your hand right under your thumb. That is what rare meat should feel like when you touch it. Thumb and middle finger is medium rare. Thumb and ring finger is medium, and thumb and pinky would be well done.
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Old 05-18-2005, 11:08 AM   #16
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The BGE comes with the table?
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Old 05-18-2005, 11:09 AM   #17
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Quote:
Originally Posted by gongzero
Rest your left hand. Press on the fleshy bit between the thumb and index finger, on the top of your left hand -- that's what a "rare" steak feels like (in terms of give).

Now close your fist (don't squeeze at all, stay relaxed) and press the same area -- that's "medium".

Tighten your fist and press again -- that's what "well done" feels like.


-A
wow. thanks. very good to know.
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Old 05-18-2005, 11:09 AM   #18
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Quote:
Originally Posted by Snoopy
The BGE comes with the table?
No. That was a $200 upgrade. It's something you could build yourself, but I know that I'd never get around to it so I bought it. It's made out of Cyprus wood so you can get it wet and not worry about it.
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Old 05-18-2005, 11:12 AM   #19
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Quote:
Originally Posted by aod
It's the large egg. It has an 18 1/4" grate so the cooking area is as big as a normal sized Weber kettle.
Makes sense if you can use the entire grill area -- although my Weber kettle is a 22-1/2" and I still feel like it's a little small.

Hmm... 24" extra-large BGE... 200lbs.

Quote:
Originally Posted by aod
norseone: take your left hand and touch your thumb and index finger together, now take your right pointer finger and touch the palm of your hand right under your thumb. That is what rare meat should feel like when you touch it. Thumb and middle finger is medium rare. Thumb and ring finger is medium, and thumb and pinky would be well done.
That's neat, your method allows for more fine-tuning than mine. Thanks for the info!


-A
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Old 05-18-2005, 11:12 AM   #20
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Quote:
Originally Posted by norseone
How does the finger method work? And what temp is ideal for steaks?

I assume that they are refering to the part of your hand between your forefinger and thumb. Based on how far apart these two fingers get spread, you can judge how well done a piece of meat is. It's highly inaccurate, but people like doing it anyway. As far as ideal temp, it depends. 160 degrees is what you should cook it to in order to kill anything on it, unless you are using a piece of meat that is whole. Some pieces are coming pre-tenderised, so they have a potential to be contaminated with ecoli. If it is whole muscle, then it depends on how you like your meat.

Rare - 140
Med rare - 145
Med - 160
Med well - 165
Well done - 170

These are the internal temps. Personally, I like my meat somewhere between med rare and med.
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Old 05-18-2005, 11:12 AM   #21
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That steak is done perfectly.
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Old 05-18-2005, 11:13 AM   #22
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Quote:
Originally Posted by WRXedUSA
That steak is done perfectly.
Perhaps he was aiming for Steak Tartar?
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Old 05-18-2005, 11:15 AM   #23
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Actually that picture makes it look a little more rare than it actually was. It was borderline medium and I was shooting for medium rare.
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Old 05-18-2005, 11:16 AM   #24
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So who's got more grilling tips/links? I'm a n00b at this stuff, and while the food I grill usually comes out edible (except for those first lamb chops, sigh ), it just doesn't qualify as "great".


-A
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Old 05-18-2005, 11:18 AM   #25
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ok what is a BGE? besides a grill?
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