Tarheel Posted April 25, 2015 Share Posted April 25, 2015 Lady friend has a Green Egg grill so we went to a demo today and tasted some of the food they were preparing. Shot too many photos so sit back........ Quote Link to comment Share on other sites More sharing options...
Tarheel Posted April 25, 2015 Author Share Posted April 25, 2015 And a few more...... Quote Link to comment Share on other sites More sharing options...
musicook Posted April 25, 2015 Share Posted April 25, 2015 Looks good. I have a primo oval xl - about to fire it up for some pork tenderloins. 1 Quote Link to comment Share on other sites More sharing options...
ChuckAb3 Posted April 25, 2015 Share Posted April 25, 2015 The Egg has many nice features. My only reservation is capacity but maybe I don't really understand. I often smoke 4 large slabs of pork ribs and need a fair amount of space to do it. Would that work on the Egg?? Thanks for the pics, Chuck. 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted April 25, 2015 Moderators Share Posted April 25, 2015 From what I read there great at holding temperatures even when it's cold outside. The only downside I could see is there expensive and may not have enough space if you do large cooks. It seems everyone who has one like it so it must be fine. Whatever your doing it sure keeps the LF smiling. 1 Quote Link to comment Share on other sites More sharing options...
Zim. Posted April 25, 2015 Share Posted April 25, 2015 x 1 Quote Link to comment Share on other sites More sharing options...
mustang guy Posted April 25, 2015 Share Posted April 25, 2015 I almost bought one years ago. I like the idea of super high temperature steak searing. Have you ever had a steak from Ruth's Chris? The thing is sizzling when it gets to you. I think they use like 1500 degrees. There is no way a regular grille can get that hot, but don't the green eggs get above 800? 2 Quote Link to comment Share on other sites More sharing options...
mustang guy Posted April 25, 2015 Share Posted April 25, 2015 (edited) Check this out. I love the charcoal they are using. Never seen it like that before.. Edited April 25, 2015 by mustang guy 1 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted April 25, 2015 Author Share Posted April 25, 2015 Yep Mustang Guy that's how we do it. BTW LF who owns it is from WV (Wheeling). It retains heat very well and does get up to 800 degrees. The lamb chops we had at the demo today were wonderful.....better than the brisket that cooked for 12 hours. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 25, 2015 Share Posted April 25, 2015 Check this out. I love the charcoal they are using. Never seen it like that before I don't have a green egg but I won't use anything but lump charcoal. It lasts a lot longer than regular briquettes, burns hotter and doesn't have any non wood materials in it. 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted April 26, 2015 Share Posted April 26, 2015 I can get six slabs of ribs in a CAB. Cut them in half and use rib racks. Once my brother and I did eight racks but the last two were stacked on top of the rib racks on the upper level. That was for the super bowl party. They were well received no one used supplemental sauce and they pulled perfectly off the bone. The heat can only get as hot as the material will burn, I hesitate to give any grill credit for temperatures high enough to quick sear, to me the fire does the work. Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted April 26, 2015 Share Posted April 26, 2015 I can get six slabs of ribs in a CAB we got 12 drunks in the back of A CAB once. 2 Quote Link to comment Share on other sites More sharing options...
Karsoncookie Posted April 26, 2015 Share Posted April 26, 2015 Checker??? Awesome memories with my Grandmother and me taking the Yellow Cab to downtown Mpls. Dayton's on Nicollet Mall was AWESOME for a little kid. Big Green Eggs are very much liked. If anyone is interested , the best by far BBQ/ grilling forum is ---- http://www.thesmokering.com/forum/ That's all, Lars 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted April 26, 2015 Moderators Share Posted April 26, 2015 (edited) If anyone is interested , the best by far BBQ/ grilling forum is ---- http://www.thesmokering.com/forum/ Yes it is, I have learned a lot from reading there. Whenever I go to cook something that I haven't done in a long time I always get ideas on rough cooking times and what other were trying. The pit calculator they have has helped me build two smokers and they both worked perfect. Edited April 26, 2015 by dtel Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted April 26, 2015 Share Posted April 26, 2015 Can you grill ham in the green egg? Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted April 26, 2015 Moderators Share Posted April 26, 2015 Only if you wear a funny hat, it's in the book. Quote Link to comment Share on other sites More sharing options...
Karsoncookie Posted April 26, 2015 Share Posted April 26, 2015 Only green huevos. Lars 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.