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Old 05-19-2005, 09:37 AM   #51
gongzero
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Quote:
Originally Posted by aod
Griller's version of Bangbus? Steakbus?

Was I clear on the instructions on how I used to do my steak on the Weber? Are you going to try it?
Yeah, man. I'll prolly fire it up over the long weekend and give it a shot.


-A
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Old 05-19-2005, 09:40 AM   #52
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Quote:
Originally Posted by gongzero
Yeah, man. I'll prolly fire it up over the long weekend and give it a shot.


-A
Canukistanis have memorial day weekend next weekend as well, or do you have a long weekend this weekend?

Let me know how it turns out and take pictures.
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Old 05-19-2005, 09:40 AM   #53
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I went to the barbeque store yesterday and checked out the BGE, $599 for the egg. :wow:
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Old 05-19-2005, 09:43 AM   #54
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Quote:
Originally Posted by norseone
I went to the barbeque store yesterday and checked out the BGE, $599 for the egg. :wow:
That must have been the medium sized one. The one that you see in my pictures is the large one and it'll run you right around $700. Actually it was $650 but after tax and all you might as well round it up to $700.

Well worth it too. You can't even find a halfway decent gas grill for less than that. Plus, the BGE is not only a grill but it's a smoker and an oven as well. So, again, it's worth it. Do some GIS for "big green egg" and you'll see all kinds of other meat done to perfection. Some people use them in contests and win against other people's $10,000+ smokers.
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Old 05-19-2005, 09:43 AM   #55
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Quote:
Originally Posted by aod
Canukistanis have memorial day weekend next weekend as well, or do you have a long weekend this weekend?

Let me know how it turns out and take pictures.
This weekend coming up is Victoria Day weekend... Monday off. I'm taking most of Friday off as well, as I've got plenty of spring cleaning to do.

Supposed to be a beautiful weekend, too.


-A
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Old 05-19-2005, 09:45 AM   #56
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Cool that. Good beer + steak done to perfection on a nice relaxing weekend = teh win.
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Old 05-23-2005, 09:56 AM   #57
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Slate.com article on the Big Green Egg and bbq.

http://slate.msn.com/id/2118542/entry/0/
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Old 05-23-2005, 10:03 AM   #58
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Quote:
Originally Posted by gongzero
This weekend coming up is Victoria Day weekend... Monday off.
I was almost run out of Quebec City on a pole when I called it Victoria Day there a few years ago. Seems like they had their own name for it I can't quite remember anymore.
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Old 05-23-2005, 10:27 AM   #59
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Quote:
Originally Posted by amp5
Slate.com article on the Big Green Egg and bbq.

http://slate.msn.com/id/2118542/entry/0/
Thanks for the article. He didn't say much about the BGE, but I'm going to try smoking a turkey this memorial day weekend. It's kind of an experiment to see if I can do it good enough to invite the in-laws over for smoked turkey on Thanksgiving.

I liked this from the article:
Quote:
This is fast-food nation, but barbecue is America's own slow food. It is impossible to barbecue well quickly. It is also difficult to barbecue alone. And it is no fun to barbecue without alcohol—all of which make barbecuing one of the most sociable hobbies imaginable.
Amen.
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Old 05-23-2005, 01:22 PM   #60
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So, dongzero, how did your steak turn out?
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Old 08-18-2005, 02:29 PM   #61
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Quote:
Originally Posted by aod
We have this place out here called Papa Murphy's (you may have them too) where they make the pizza in front of you and you take it home and bake it. I took it home and put it on the BGE, which is the only way I'll do it from now on.
Do you cook it on the heavy paper thing that it comes on, on top of the pizza stone? If not how the heck do you get it off of it because I've wanted to do the same thing.
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Old 08-18-2005, 02:33 PM   #62
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Quote:
Originally Posted by mattyg
Do you cook it on the heavy paper thing that it comes on, on top of the pizza stone? If not how the heck do you get it off of it because I've wanted to do the same thing.
The best method that I've found so far is to take your plate setter and invert it so the stone part is down and the legs are up. Put your grate on the legs and then put the pizza with the paper it comes on, on top of the grate. It takes a lot longer to bake this way unless you get the dome temp. up quite a bit higher than they recommend that you preheat your oven to. Keep a good eye on it by removing the daisy wheel from the top and looking in through the chimney. Don't open the dome while it's baking.
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Old 08-18-2005, 02:46 PM   #63
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My neighbor who lives downstairs has one of these, even though it's quite clear in the lease (and by law) that open flames aren't permitted. He claims it's a smoker, but it's not.

I'm correct that the BGE has open flame, yeah?
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Old 08-18-2005, 02:56 PM   #64
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Quote:
Originally Posted by Kha0S
My neighbor who lives downstairs has one of these, even though it's quite clear in the lease (and by law) that open flames aren't permitted. He claims it's a smoker, but it's not.

I'm correct that the BGE has open flame, yeah?
Yes and no. The flames will never get higher than the grate itself which is surrounded by thick ceramics. This is because you don't use lighter fluid to get the coal started. Technically you have an open flame, but it is completely surrounded so it is safe. Once you close the lid, then there is no open flame at all, just hot glowing coal.
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Old 08-18-2005, 03:04 PM   #65
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Interesting. I certainly want one... mernf. I just need to get out of my apartment. Though, on the plus side, if he's been getting away with it, I probably could too.
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Old 08-18-2005, 03:22 PM   #66
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... now I get why the thread where aod microwaved steak was funny.

I'm such a n00b...
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Old 08-18-2005, 03:37 PM   #67
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Quote:
Originally Posted by kilonad
... now I get why the thread where aod microwaved steak was funny.

I'm such a n00b...


I'm the Über (with umlats and everything) steakmaster.
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Old 08-18-2005, 03:40 PM   #68
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Quote:
Originally Posted by Kha0S
Interesting. I certainly want one... mernf. I just need to get out of my apartment. Though, on the plus side, if he's been getting away with it, I probably could too.
I used to grill with my webber kettle on the porch of a 3rd story apartment all the time. Lighter fluid induced flames licking the ceiling and everything. Nothing like a bunch of drunk 20-somethings on a 3rd story apartment with a flame throwing grill going. The worst the apartments did was send out a letter to everyone "reminding" them that it's against fire code to grill on your balcony. We kept doing it and noone actually came up to stop us or anything. Once a friend of mine that didn't know what he was doing put the lid on the kettle when I wasn't around right after I started the charcoal. By the time I came out and was like "What the hell do you think you are doing!?" I got the lid off (burning my hand in the process) and dropped it on the plastic astroturf type junk they put out there. There is a permanent melted ring in that stuff now.
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Old 08-18-2005, 03:51 PM   #69
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Quote:
Originally Posted by aod
The worst the apartments did was send out a letter to everyone "reminding" them that it's against fire code to grill on your balcony. We kept doing it and noone actually came up to stop us or anything.
Our place is a good bit more anal-retentive. We got a notice of complaint from the rental office three days after putting four tires on our porch before I had a chance to bring them over to my storage unit.

We live directly across from the rental office, so it's pretty obvious if we've got something on the balcony that we shouldn't.

/Andrew
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Old 08-18-2005, 03:53 PM   #70
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Ahhh. In that case, you should light those tires on fire in front of the office.
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Old 08-18-2005, 03:59 PM   #71
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Heheheh.

I've managed to find a decent approach to getting my 2-inch thick NY strips cooked appropriately indoors, but the smoke it generates is just prohibitive.
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Old 08-18-2005, 04:02 PM   #72
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Quote:
Originally Posted by Kha0S
Heheheh.

I've managed to find a decent approach to getting my 2-inch thick NY strips cooked appropriately indoors, but the smoke it generates is just prohibitive.
Kaiser does the same thing. Turn on your oven vent and explain to your apartment nazis that you wouldn't have to smoke out the rest of your whole apartment wing if they'd just let you grill.
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Old 08-18-2005, 04:52 PM   #73
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I may do my "indoor grilling" (i.e., searing the steak in an ultra-hot heavy pan) during winter only. Tha's the only way I can get a nice draft going from the open windows through the apartment and out the front door. When it's all hot and muggy out, I can't get the air moving at all.
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Old 08-18-2005, 04:54 PM   #74
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Quote:
Originally Posted by Kaiser
I may do my "indoor grilling" (i.e., searing the steak in an ultra-hot heavy pan) during winter only. Tha's the only way I can get a nice draft going from the open windows through the apartment and out the front door. When it's all hot and muggy out, I can't get the air moving at all.


Your neighbors: "*sniff sniff* There is 3 feet of ****ing snow outside. Who the hell is grilling!?"
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Old 08-18-2005, 06:07 PM   #75
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Dude, totally.

The fan-like thing over my stove is useless for processing smoke. It doesn't have a real exit out of the apartment, so I'm left with plumes of smoke coming off the pan.

I've managed to alleviate it a little bit by using a pan lid to direct the smoke out the back of the pan, which aims it more directly into the fan assembly, and using a very light coat of avocado oil under the dry rub, which has a much higher smoke point than any other oil I've used and keeps things from getting stuck on and cooking off.

/Andrew
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