tag:blogger.com,1999:blog-80514323259346000892024-02-19T04:22:20.448-08:00Big Green EggventureBeginner BBQ lovers learning the ropes on a new Big Green Egg.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8051432325934600089.post-42311209408674197582011-11-23T10:48:00.000-08:002011-11-23T10:48:50.271-08:00Vertical Roasted Turkey on the Big Green EggIn preparation for cooking a turkey at Christmas for the family, I wanted to do a trial run of a vertical roasted turkey on the Big Green Egg. Turns out Turkey's were on sale at Byerly's. For an extra 20 cents a pound you could get it pre-brined, so I went that route to make things simpler. <br />
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We bought a 14.75 lb turkey pre brined. <br />
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For the set-up I bought a <a href="http://www.amazon.com/gp/product/B000I1X4RC/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=biggreeeggv-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B000I1X4RC">Vertical Turkey Roaster</a><img src="http://www.assoc-amazon.com/e/ir?t=biggreeeggv-20&l=as2&o=1&a=B000I1X4RC&camp=217145&creative=399369" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> similar to the one linked on this page. To keep the mess down as well as keep the turkey from coming into direct contact with the egg I used the 3 legs that came with the egg, put a cake pan on top of it and placed the roaster in the cake plate as show in the picture. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lETEra2cT9Wo6NF3ic7YsViPpWxwNfe0vTvICBfy08VV89uoKtZa78yaFbDY8ne4NJF4PC7vHRh-I9dLNrmtrwBy9cuTs13ydvxwgpegMH1e598ktJ9zQCJ3wGYLLYiUwWqiSsDJ1Ag/s1600/IMG_0220.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lETEra2cT9Wo6NF3ic7YsViPpWxwNfe0vTvICBfy08VV89uoKtZa78yaFbDY8ne4NJF4PC7vHRh-I9dLNrmtrwBy9cuTs13ydvxwgpegMH1e598ktJ9zQCJ3wGYLLYiUwWqiSsDJ1Ag/s200/IMG_0220.jpg" /></a></div><br />
For flavoring: Since the turkey was already brined I wanted to stay low on the added salt. So for a rub, I blended butter, rosemary and targon in the food processor. Once mixed together I carefully used my hand to separate the skin from the turkey and rubbed in the seasoned butter mixture. I also spread what I had left of the butter mixture and covered the outside of the turkey in it. Placed the turkey on the roaster and we were good to go. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8Py5c4tFdONlXvDjVHgQ4aLnI3KeWmRA-EEVEo8oDTn74w_MukJ2pYnxq_M10iUkwf8huE9A73mrxkUFOVeQUxjU-qK54cuTMk5liRqO5xiRLol_XOqZ0r_IfkAGjdxEdoa6xq2__fM/s1600/IMG_0222.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8Py5c4tFdONlXvDjVHgQ4aLnI3KeWmRA-EEVEo8oDTn74w_MukJ2pYnxq_M10iUkwf8huE9A73mrxkUFOVeQUxjU-qK54cuTMk5liRqO5xiRLol_XOqZ0r_IfkAGjdxEdoa6xq2__fM/s200/IMG_0222.jpg" /></a></div><br />
I had just recently bought a bag of <a href="http://www.wickedgoodcharcoal.com/">wicked good charcoal</a> that is known for having a very neutral flavor allowing lighter wood smoke to be added. Fired the egg up to 325, put a couple of chunks of apple wood on the coals. I then used the plate setter leg up, then placed the roaster, cake plate combo directly on top. <br />
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The turkey took approx 2.5 hours to reach an internal temperature of 165. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XhXCjuIfOXulaNcZsfwbjI9HximN1bxV5iG0c5Kc0BkTXeH95raxhDlucM0zK8p4TqXluI4NopwgCojf-WSj8_1kBM1Rd2eWqaT-dsldTilEAOu2Vce107795vPR9PhgD3OZ5WQ_b8w/s1600/IMG_0224.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XhXCjuIfOXulaNcZsfwbjI9HximN1bxV5iG0c5Kc0BkTXeH95raxhDlucM0zK8p4TqXluI4NopwgCojf-WSj8_1kBM1Rd2eWqaT-dsldTilEAOu2Vce107795vPR9PhgD3OZ5WQ_b8w/s200/IMG_0224.jpg" /></a></div><br />
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Took the turkey off, let it rest for 20 minutes and it was ready to be carved. <br />
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Overall the Turkey came out great.. We are going to do the exact same thing for christmas with the family.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com7tag:blogger.com,1999:blog-8051432325934600089.post-80036825473170298032011-09-04T11:35:00.000-07:002011-09-04T11:35:09.601-07:00Big Green Egg Gasket ReplacementBoy where has the summer gone.. I've been very lax in posting on here.. <br />
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A few months ago I replaced the gasket on the green egg. During a pizza bake I managed to bake the gasket as well.. <br />
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I went with a <a target="_blank" href="http://www.amazon.com/Nomex-Gasket-Adhesive-Upgrade-Large/dp/B004MNW1TE?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Nomex Gasket</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B004MNW1TE" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> that I purchased on Amazon.<br />
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I'd rate this as a fairly easy exercise, but it takes some diligence and patience. Total elapsed time was about an hour. <br />
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Some pictures:<br />
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Gasket before replacement: <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XqxY3pMrgMlo1wUW7Bpsr035n-Fza4MHqhX_JMAvzFGhT7p06V3wFvmhGtIsS4jRd_B0HLJeub8Cv_pcavtr0KUPp5FeKsMNXw6dpCRelbJtzuLyvOyXiWn78PY1h8xADGFAfQSCs88/s1600/IMG_0541.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XqxY3pMrgMlo1wUW7Bpsr035n-Fza4MHqhX_JMAvzFGhT7p06V3wFvmhGtIsS4jRd_B0HLJeub8Cv_pcavtr0KUPp5FeKsMNXw6dpCRelbJtzuLyvOyXiWn78PY1h8xADGFAfQSCs88/s200/IMG_0541.jpg" /></a></div><br />
I put down some paper bags to make sure the gunk from the old gasket didn't get everywhere:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnagH_fCEKGZ4FU_7xkea_bEgKoTeF7Dy1ankos0k62F_QyreMcBtTUfWOfMuAYUDuw84vBID6hUO9pCmlz_PeNq9_k7myj0C2Z8L8LnViubLw9cjFrDIPBEFT60ghV7BmzhuHdx7hCsc/s1600/IMG_0542.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnagH_fCEKGZ4FU_7xkea_bEgKoTeF7Dy1ankos0k62F_QyreMcBtTUfWOfMuAYUDuw84vBID6hUO9pCmlz_PeNq9_k7myj0C2Z8L8LnViubLw9cjFrDIPBEFT60ghV7BmzhuHdx7hCsc/s200/IMG_0542.jpg" /></a></div><br />
I took my time and slowly scraped the old gasket off with a putty knife.. going over it three or four times. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR9P46fWPRh4337by3LUHnBP73DRdKr4iVtdaPjWSAZS8AyiRdd6T4D8_Hin6z2s2ZhGSVDrZ75rlRJ6ZyA9iQ7vRlx4WTjyi426_rFcNWDIu5TxRiCyIXdexRVqTGFY-dLTr7H5JTL4/s1600/IMG_0545.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR9P46fWPRh4337by3LUHnBP73DRdKr4iVtdaPjWSAZS8AyiRdd6T4D8_Hin6z2s2ZhGSVDrZ75rlRJ6ZyA9iQ7vRlx4WTjyi426_rFcNWDIu5TxRiCyIXdexRVqTGFY-dLTr7H5JTL4/s200/IMG_0545.jpg" /></a></div><br />
I then cleaned the edges with acetone:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFXbeEPNiPVEF1aNVGs24W811E5F1pxMpS9Bbx1cINBfywiR2jyqDr9uDhmdCZD12xXPu5N4TYadLmql2F9cyztSMEYP1HxXOK1HMwauQT9vXiouLxnQFslRiGc6sA3HMmkhoCrld9Ds/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFXbeEPNiPVEF1aNVGs24W811E5F1pxMpS9Bbx1cINBfywiR2jyqDr9uDhmdCZD12xXPu5N4TYadLmql2F9cyztSMEYP1HxXOK1HMwauQT9vXiouLxnQFslRiGc6sA3HMmkhoCrld9Ds/s200/IMG_0546.jpg" /></a></div><br />
Once the edges of the egg were all dried I cut the new gasket in half. Pulled back and edge and slowly ran it around egg pushing down and peeling the backing off as I went. <br />
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Here's a picture with the new gasket installed:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvE9Zo_I-45R9hQWsKz2XURLte6FUOpxsrXljNXfJOKzqhPkaI5Ab8rGpnkd3AMawPdfi-Pc-jXkVh0OwZYKoxiwNoqm0OSDK_xs8aq8GQ4izHt3WlPd9lmo6rDXg6dCDrSq6xLPS-MnE/s1600/IMG_0547.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvE9Zo_I-45R9hQWsKz2XURLte6FUOpxsrXljNXfJOKzqhPkaI5Ab8rGpnkd3AMawPdfi-Pc-jXkVh0OwZYKoxiwNoqm0OSDK_xs8aq8GQ4izHt3WlPd9lmo6rDXg6dCDrSq6xLPS-MnE/s200/IMG_0547.jpg" /></a></div><br />
Couldn't have been happier with the results. It performs just as I'd hope, I've done multiple high temp pizzas with no issue.<br />
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BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com1tag:blogger.com,1999:blog-8051432325934600089.post-91999646001845627832011-06-28T18:36:00.000-07:002011-06-28T18:36:11.766-07:00Cedar Plank Salmon on the Big Green EggSockeye Salmon on sale at Byerly's means it's my first attempt with cedar plank salmon on the big green egg. <br />
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I let the plank soak overnight in water. I cut the filet into 3 serving sized pieced and used Paul Prudhomme salmon magic on the salmon. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xQpjvn4OJ7BQbutbEynQ-Wjfwlsmis2R4L1yD2wOB5YcLZDVgVqL41ZLVZvswSQ7dldBi911fD7OX1N7Ze5XDvHdZKY3zwDmpLzRPGeKZ2-YKeaLQhgTiEyBC3OG9qy_FUCnsiCzGRI/s1600/IMG_0532.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xQpjvn4OJ7BQbutbEynQ-Wjfwlsmis2R4L1yD2wOB5YcLZDVgVqL41ZLVZvswSQ7dldBi911fD7OX1N7Ze5XDvHdZKY3zwDmpLzRPGeKZ2-YKeaLQhgTiEyBC3OG9qy_FUCnsiCzGRI/s200/IMG_0532.jpg" /></a></div><br />
I fired up the BGE to 400 degrees and stabilized the temperature. Put the plank on the egg and let it heat up a little. Once it was on the edge of steaming and smoking I placed the salmon the planks. <br />
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Closed the lid and left alone for 15 minutes. <br />
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After 15 the salmon was perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUwFTPyQ9seN-tN3dkutxRHnalyOsVBZD3ZsprCDkh6mKfk1k6Kv0YYQtW3y3CQ4WqDeI-pbqiC1v_61LqM4qyW4tnsz7TDKsy9gHncbSrO2V_O_YTmacue8nzfJlnPi_pQGGR-jaGOo/s1600/IMG_0536.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUwFTPyQ9seN-tN3dkutxRHnalyOsVBZD3ZsprCDkh6mKfk1k6Kv0YYQtW3y3CQ4WqDeI-pbqiC1v_61LqM4qyW4tnsz7TDKsy9gHncbSrO2V_O_YTmacue8nzfJlnPi_pQGGR-jaGOo/s200/IMG_0536.jpg" /></a></div><br />
Plated and served with a little rice and corn and it was just what I hoped it would be. A little hint of cedar mixed with the salmon. <br />
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<u>Next up:</u> Replacing the gasket on the eggBGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com1tag:blogger.com,1999:blog-8051432325934600089.post-68537861986079927962011-06-28T18:11:00.000-07:002011-06-28T18:11:48.721-07:00Dinosaur BBQ Chicken and grilled corn on the Big Green EggWhen all else fails and there isn't much around I go to my stand by, grilled chicken breasts with Dinosaur BBQ foreplay rub and Dinosaur BBQ sauce. It just seems to always come out so well on the big green egg. <br />
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I also happened on some corn on the cob at the store and I always loved it on the grill, but never tried it on the Big Green Egg. <br />
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Very simple recipe with the corn. Corn shocked.. Olive oil, salt and pepper. Just coat the corn in it and throw it on the grill. Keep turning it until it starts to plump up a little and look more golden and juicy. I also coated the chicken in the rub and let sit for a few. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsMLMBO9ER3Lw8lAWfBKIHrjp_tAZCGRLt4-z_i0TVAfUXscyni_4-8dGnmawOfhcrDkdgJuWW49zE1pI9KO332RSDiZRZ0ZgqMq8UVy9uk-VZ3KIWdCst8XQTSAVzGaZFTmV1KrEGPo/s1600/IMG_0525.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsMLMBO9ER3Lw8lAWfBKIHrjp_tAZCGRLt4-z_i0TVAfUXscyni_4-8dGnmawOfhcrDkdgJuWW49zE1pI9KO332RSDiZRZ0ZgqMq8UVy9uk-VZ3KIWdCst8XQTSAVzGaZFTmV1KrEGPo/s200/IMG_0525.JPG" /></a></div><br />
Fired the Big Green Egg up to 400ish, closed down the vents to a sustained temperature. Put the Chicken on, basted the side that was facing up in BBQ sauce. Waited 6 minutes, flipped, coated the other side again. 6 more minutes, flipped the chicken again, 2 more minutes and its done. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41khLKa2Z-ebeXHdb928I_49KWCbP_jdZibC6I8pz8mVNHeR8YsZ4D0-7LDIkuIlb55uMJ5NQrR1WyPI6qDDDXi95eqQOKeMz800BRSpnMDkQVsdX7XjrJ0P2pWQ6UIu3urILq_VZob4/s1600/IMG_0526.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41khLKa2Z-ebeXHdb928I_49KWCbP_jdZibC6I8pz8mVNHeR8YsZ4D0-7LDIkuIlb55uMJ5NQrR1WyPI6qDDDXi95eqQOKeMz800BRSpnMDkQVsdX7XjrJ0P2pWQ6UIu3urILq_VZob4/s200/IMG_0526.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVhOKnLzWIGjHSJN7x-X5IKalhp2yZXgeUIynxf4uiMhCoSxdbvd5tXMdM5Q8WdZnIcWDQTE5x0Ny7x_oOP104IymiDIbBkw6q_4tpIuw6ohjxTmORnOFIJnGpAQdU82YGBba9hHVvQk/s1600/IMG_0528.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVhOKnLzWIGjHSJN7x-X5IKalhp2yZXgeUIynxf4uiMhCoSxdbvd5tXMdM5Q8WdZnIcWDQTE5x0Ny7x_oOP104IymiDIbBkw6q_4tpIuw6ohjxTmORnOFIJnGpAQdU82YGBba9hHVvQk/s200/IMG_0528.jpg" /></a></div><br />
Not a lot of lessons learned here. This is an old stand by for me and makes for a quick meal.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com1tag:blogger.com,1999:blog-8051432325934600089.post-20214669955005373832011-05-25T19:14:00.000-07:002011-05-25T19:14:21.718-07:00Ribfest 2011 - Find our favorite rib recipeNow that I've used the big green egg some more and have a good feeling for how it works, I figured now is as good a time as any to work on finding a go to rib recipe. <br />
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The plan was to take 6 different racks of baby back ribs, try 6 different rub / sauce combos and do a blind taste test with a neighbor who also loves BBQ. From there Ribfest was on. <br />
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I had the colored rubber bands that are used to keep roasts together. I crated a unique color combo per rib and rubbed each up. Gave each rib a few hours in the rub, pulled out of the fridge to get to room temperature. Using the <a target="_blank" href="http://www.amazon.com/Calphalon-RR912-Roasting-Rack/dp/B00004WYJK?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">V-rack</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B00004WYJK" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> I put all 6 ribs in the rack and got ready to warm up the egg. <br />
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For Rib fest we tried the following:<br />
Store bought Famous Daves Rub and Sauce<br />
Store bought Dinosaur BBQ Rub and Sauce<br />
Chris Lilly's Memphis BBQ Rib Recipe from his book <a target="_blank" href="http://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Big Bob Gibson's BBQ Book</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=0307408116" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /><br />
The Rib Recipe from the <a target="_blank" href="http://www.amazon.com/WEBERS-WAY-TO-GRILL-BOOK/dp/B0025UJ34W?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Weber Way to Grill Book</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B0025UJ34W" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /><br />
Bourbon Rib Recipe from <a target="_blank" href="http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Smoke and Spice Book</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=1558322620" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /><br />
And a recipe from the web<br />
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I fired up the egg with some cherry and apple wood chips, let the egg reach 300 degrees and put the ribs in for a 3 hour smoke. <br />
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Once the 3 hours were up I took all of the ribs out to baste each in sauce and put back on at full heat in the egg for a good hot seer.<br />
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We broke each Rib combo into individual bones and did a blind taste test of all 6 ribs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AndNRdPe3Q_gCoqMQSGr9LF9CsRHHgTaXh4Pe9GmxEuwW3LJr1A8u52C2G_uJd8lr_KL0NS2pTzqkZ4aWFWPqYBGOH0aOwXSiUb5dnYA1gF0LXjPY-QzYdLXizaiO4QivYq4jbgWZiQ/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AndNRdPe3Q_gCoqMQSGr9LF9CsRHHgTaXh4Pe9GmxEuwW3LJr1A8u52C2G_uJd8lr_KL0NS2pTzqkZ4aWFWPqYBGOH0aOwXSiUb5dnYA1gF0LXjPY-QzYdLXizaiO4QivYq4jbgWZiQ/s200/IMG_0511.JPG" /></a></div><br />
We really enjoyed all of them, but in the end the consensus for best taste was the <a target="_blank" href="http://www.amazon.com/Webers-Way-Grill-Step-Step/dp/0376020598?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Weber Way to Grill Recipe</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=0376020598" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" />. I just had the best overall full flavor. <br />
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We had a lot of fun trying this eggventure. It wasn't the easiest to make 6 different combos and keep them all separated, but I'm glad we did and can't wait to make an entire batch of the weber recipe. <br />
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<B>Up Next:</B> Vacation, we're going to be gone for 2 weeks, so no eggventures for a couple of weeks.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com7tag:blogger.com,1999:blog-8051432325934600089.post-90756858238283129202011-05-20T07:39:00.000-07:002011-05-20T07:39:20.479-07:00Aged Sirloin Steak Hot SeerThe local Byerly's had a nice sale on dry aged sirloin steaks, so no better time then the present to cook up a couple of steaks. <br />
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The thick steaks were weighing in at around 1.75 pounds, so for this exercise I cut them into two before I even started preparing them. I also thought this was as good as time as any to try the new <a target="_blank" href="http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Grilling/dp/B0007ZGUKC?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">potato rack</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B0007ZGUKC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> I recently bought. For the potatoes I just coated them in a little corse salt, placed on the rack and put on the green egg as it was coming up to temperature. Once the Egg reached 400 degrees I stopped it there and cooked the potatoes for 30 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gHnp68nE6KT2xHW5hoP2H5zikCuZxg0TXbBrLR-RpRFb4aoLrausGCRaBF3XB62wswC-eGpi8sPqYMqirxCKqhSblUbsdNewolOpIAJzKVa4bDwbwlzvcs5vA0nM3hdWlbFKYjWc-HI/s1600/IMG_0498.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gHnp68nE6KT2xHW5hoP2H5zikCuZxg0TXbBrLR-RpRFb4aoLrausGCRaBF3XB62wswC-eGpi8sPqYMqirxCKqhSblUbsdNewolOpIAJzKVa4bDwbwlzvcs5vA0nM3hdWlbFKYjWc-HI/s200/IMG_0498.JPG" /></a></div><br />
For the steaks I prepared them with a simple <a target="_blank" href="http://www.amazon.com/McCormick-MCC-GRILLMATE-MONTREAL-STEAK/dp/B0009P68KM?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">montreal steak rub</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B0009P68KM" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> from McCormicks. I know it's a boring store bought rub, but for simplicity, it delivers a good enough flavor for me. <br />
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Once the potatoes were done (30 minutes at 400), I pulled them off and opened up both of the vents on the egg to get it up to 700 plus degrees to get the big green egg nice and hot. <br />
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I used the 2-2-2 method of cooking. 2 minutes on one side, flip. 2 minutes on the other side, flip. Turn the egg off and let sit for on the big green egg for 2 minutes. This creates a nice char on both sides and cooks the inside just enough to be medium rare (after a 5 minute rest on the counter as well).<br />
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The potatoes and steaks turned out very well. Tasty as usual. The sirloin was cooking just to my likely and had plenty of flavor. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0aqsoJcUe_NWwo-lpEuI32Y0Wv4RF0Geb0BQMv6wL5uYtZKA3D_DVEEYXaMuubxyCZunBzn9__Nb7BB_iLrEknbkIvOQ89X_a2QealWx1uiHH_JSolC_rs_mHpiIGLxHRlLQGpKPFRY/s1600/IMG_0503.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0aqsoJcUe_NWwo-lpEuI32Y0Wv4RF0Geb0BQMv6wL5uYtZKA3D_DVEEYXaMuubxyCZunBzn9__Nb7BB_iLrEknbkIvOQ89X_a2QealWx1uiHH_JSolC_rs_mHpiIGLxHRlLQGpKPFRY/s200/IMG_0503.jpg" /></a></div><br />
The rack worked well in terms of holding the potatoes. I'm not sure if it delivered much value in terms of helping the potato cook. I'll have to do a side by side sometime with and without the rack to see if there is a noticeable difference. <br />
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<u>Lessons Learned:</u> Don't try and pick up a hot potato rack with your heat resistant meat gloves. They are apparently not made for 400 degree plus heat. <br />
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<b>Up Next:</B> Ribfest.. 6 racks of ribs, 6 rub/sauce combos. Trying to pick my favorite go to rib sauce/spice rub combo. Will be interesting..BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0tag:blogger.com,1999:blog-8051432325934600089.post-75380209782201577472011-05-11T09:37:00.000-07:002011-05-13T13:28:21.760-07:00First Attempt at Pizza on the Big Green EggI decided to buy myself an early birthday present and get a pizza stone for the big green egg from the BGE company. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhWAZxES4EG5PFta76tdUsjb8RHyKuBwHfbl8wxeX9DuwjfBWEA9p2tGN_hkiJ7YbW2zhPDRbXkhNWnTw8hJ2ppNf2rxZtmzri_3uhUTUKSNJw_XEJud0srOaMWacShrTFUnimz8VEtk/s1600/IMG_0490.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhWAZxES4EG5PFta76tdUsjb8RHyKuBwHfbl8wxeX9DuwjfBWEA9p2tGN_hkiJ7YbW2zhPDRbXkhNWnTw8hJ2ppNf2rxZtmzri_3uhUTUKSNJw_XEJud0srOaMWacShrTFUnimz8VEtk/s200/IMG_0490.jpg" /></a><br />
</div>I've always struggled with making my own pizza dough, so I decided to buy it from Byerly's and use their version. I purchased 3 balls of dough, some sauce, fresh mozzarella and a handful of toppings from the salad bar. <br />
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Ingredients we used (not all on one Pizza):<br />
Spinach<br />
Arugula<br />
Prosciutto<br />
Chicken<br />
Bacon<br />
Fresh Mozzarella<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVf9tQR0S5G4OLu8CFrBFqup8eAlpT4_tGR7Mp0LTDvMPYi3aUesXbS-pkG0L_1cbAFUWPzHpcgkbTm20iANo6aO-K7e_VUkyHX-1AWYko7B6XoeNkeSZoCoxDSOGbPdA0VZftlKEgtk/s1600/IMG_0492.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVf9tQR0S5G4OLu8CFrBFqup8eAlpT4_tGR7Mp0LTDvMPYi3aUesXbS-pkG0L_1cbAFUWPzHpcgkbTm20iANo6aO-K7e_VUkyHX-1AWYko7B6XoeNkeSZoCoxDSOGbPdA0VZftlKEgtk/s200/IMG_0492.JPG" /></a></div><br />
I put the plate setter in legs down with the pizza stone on top. And fired up the egg with both vents open all the way. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ568ePCTa6zeaAQcqgcN_CK7WT2XdmiYLB1hyphenhyphenPs09XWrGVMDgHiciHiwZ01BndeuKmXkrDBHB-0xdEVOPpaBmf_WwS9NyeddDFzvd69-np2lgsO4kGWmLq5-ZLeaID4gl-C8VLpLSwRg/s1600/IMG_0491.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ568ePCTa6zeaAQcqgcN_CK7WT2XdmiYLB1hyphenhyphenPs09XWrGVMDgHiciHiwZ01BndeuKmXkrDBHB-0xdEVOPpaBmf_WwS9NyeddDFzvd69-np2lgsO4kGWmLq5-ZLeaID4gl-C8VLpLSwRg/s200/IMG_0491.jpg" /></a></div>Once the egg was up to 700 degrees it was time to start making pizza. We made sure to put corn meal down on the pizza peel so the pizza would slide off easier. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwy9HZP2xo8Md2PddRZbwg2jN0xi3Y2N19HrhvqRty5SF0VwZLnHrLelGRImdv3tlO0kJ7E90IzjRe47fBwe9pWVAYnF5tf8wp6Pss1zrBM2xNg9CCOqxqpRDsoVXMM2iF4PPTQlNg3k/s1600/IMG_0493.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwy9HZP2xo8Md2PddRZbwg2jN0xi3Y2N19HrhvqRty5SF0VwZLnHrLelGRImdv3tlO0kJ7E90IzjRe47fBwe9pWVAYnF5tf8wp6Pss1zrBM2xNg9CCOqxqpRDsoVXMM2iF4PPTQlNg3k/s200/IMG_0493.jpg" /></a></div>After 3 minutes the pizza was ready and nicely crisped. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILs1L7L4Rj8F9Ik6SBG6pQOnM3uw1kjfHw4Do7KZmalXt9fKrMOKRGP5wz7saCDEnJUfrjTUoLqZoNxJqMXq1uyu2CDuSN4r0p1hckkQc7VKrI2PtvAVaTdiWsUkANfiIw6ICJ5mBpk0/s1600/IMG_0494.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILs1L7L4Rj8F9Ik6SBG6pQOnM3uw1kjfHw4Do7KZmalXt9fKrMOKRGP5wz7saCDEnJUfrjTUoLqZoNxJqMXq1uyu2CDuSN4r0p1hckkQc7VKrI2PtvAVaTdiWsUkANfiIw6ICJ5mBpk0/s200/IMG_0494.jpg" /></a></div>Round 1 and 2 of the pizza came out really well, but the third one unfortunately was left on a little too long and ended up with a burnt bottom. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vr6y0-9y4mYNfW0v2We7OYjcc3RccCLP6MjnMivG-wDUe5raGwk6vJjpBmXALpIoheAL3Vr0hn-kowZA85dZO1eJI3pnghYz2jhr0Et7OuMabAaSSY1lrg0y2j1PazqTk5IBli35oYQ/s1600/IMG_0495.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vr6y0-9y4mYNfW0v2We7OYjcc3RccCLP6MjnMivG-wDUe5raGwk6vJjpBmXALpIoheAL3Vr0hn-kowZA85dZO1eJI3pnghYz2jhr0Et7OuMabAaSSY1lrg0y2j1PazqTk5IBli35oYQ/s200/IMG_0495.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQMg3_II00qeZx-MJMwH4xbqzEF-nqJBFmuZ_Sm_jeJZgC1WKfOuX26UVVX9VA7-if0NjGSz-JBaxkHByBGN4NlT0dTJPXMeAlBfhJh0UOI2fJijC981hhdBjT5ZjNYCfSRKRCjkuiPs/s1600/IMG_0497.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQMg3_II00qeZx-MJMwH4xbqzEF-nqJBFmuZ_Sm_jeJZgC1WKfOuX26UVVX9VA7-if0NjGSz-JBaxkHByBGN4NlT0dTJPXMeAlBfhJh0UOI2fJijC981hhdBjT5ZjNYCfSRKRCjkuiPs/s200/IMG_0497.jpg" /></a></div>With the high heat I may have ruined the gasket, but it's too early to tell. The previously soft felt gasket is now much harder. Being new to the egg, I don't know if I'll have to replace it or if this is just more "seasoning". Only time will tell as I do some form of smoking and see what type of "leakage" I have. <br />
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Overall the Pizza stone worked great. On 2 out of 3 pizza's the crust was nice and crisp, yet soft on the inside. I'm chalking it up to user error on the last pizza's burning. <br />
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<u>Lessons Learned:</u> With the variability of success with the different rounds of Pizza I learned I need to formally time the pizza's instead of going on feel. In the 700+ degree range the pizza took about 3 minutes. Next time I will have a timer handy. Also learned to be careful with the high heats, it turns out it's pretty easy to do some work on the gaskets. Too early to tell if there is an issue with the gaskets or not, but only time will tell. <br />
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<b>Next Up: </B>Dry Aged Sirloin Steaks at a high temperature quick cook.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com2tag:blogger.com,1999:blog-8051432325934600089.post-42078433935873905052011-05-05T17:22:00.000-07:002011-05-05T17:22:13.757-07:00Let's Dish Cinco De MayoA few months ago, my wife and a neighbor went and used the service <a href="http://www.letsdish.com/">let's dish</a>. It's a place where you can put together ingredients for meals ready to be frozen and cooked on demand. It works well at times for our busy lives. We've enjoyed it enough to do it again sometime when we really need more food. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuSf-58m6l58nUFeiDReRl1_iE_qqp_2T9IjI-F-p8wznn_qS7cCRKAt5AuWH6C79MbkTmZI_mE6R-XOhiSOE2Ctg5KyQu_OSMz6uqzk_f439KTCzWiQvQw7tcmDGzZxBQ8XUF8M8kxg/s1600/IMG_0488.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuSf-58m6l58nUFeiDReRl1_iE_qqp_2T9IjI-F-p8wznn_qS7cCRKAt5AuWH6C79MbkTmZI_mE6R-XOhiSOE2Ctg5KyQu_OSMz6uqzk_f439KTCzWiQvQw7tcmDGzZxBQ8XUF8M8kxg/s200/IMG_0488.jpg" /></a></div><br />
One of the dishes she made was a flank steak "fajitas". With Cinco de mayo and the green egg, I figured why not cook the flank steak on the egg and enjoy. The freezer bag comes with a pound cut of pre-marinated flank steak, peppers & onions, a cream sauce and some flour tortillas. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCJ2LsJDDq8VgIHvmr7Z0EdgPqltby8LdvQzX-nUQ_ElNG_2K3ZGBP8US7vaFC3WafQh6qez6zee5V-S07YbiRD4zjI10sWFtwVgYQpdGk7cNPLRHDo1zoTvcZBwIWRAjrCkuSg4fgt4/s1600/IMG_0487.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCJ2LsJDDq8VgIHvmr7Z0EdgPqltby8LdvQzX-nUQ_ElNG_2K3ZGBP8US7vaFC3WafQh6qez6zee5V-S07YbiRD4zjI10sWFtwVgYQpdGk7cNPLRHDo1zoTvcZBwIWRAjrCkuSg4fgt4/s200/IMG_0487.jpg" /></a></div><br />
Nothing special with the big green egg here, just fired it up to 400 with no plate setter. The instructions said to cook it 8 to 10 minutes, but I know the instructions are usually overly cautious to make sure the meat is cooked to a safe temperature. Instead I cooked it for 6 minutes a side. Took it off, let sit for 5 minutes and sliced cross the grain. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSyX4FIzXdJ31s0TxbvtPyB-RRG2I0AAe9nFoCL2AMa32CV74aeSskWHionqbGS3GVNUxTr-69KnVjGYEwfdk8iNQTQ34s1BGS8gbTvHtInip3VPxwToiOxGWD8e2_MWzE9GbRi_OyPc/s1600/IMG_0489.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSyX4FIzXdJ31s0TxbvtPyB-RRG2I0AAe9nFoCL2AMa32CV74aeSskWHionqbGS3GVNUxTr-69KnVjGYEwfdk8iNQTQ34s1BGS8gbTvHtInip3VPxwToiOxGWD8e2_MWzE9GbRi_OyPc/s200/IMG_0489.jpg" /></a></div><br />
The fajita's were fine, nothing special, nothing bad.. added a little <a target="_blank" href="http://www.amazon.com/Huy-Fong-Sriracha-Chili-Sauce/dp/B0002PSOJW?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">sriracha sauce</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B0002PSOJW" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> but a simple meal, which is what I was going for more then anything. <br />
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<u>Lessons Learned:</U> Nothing special here. Don't always cook meat the recommended time. You may end up with overcooked steak. The meal was I hoped it was. Easy, had some flavor and quick clean-up. <br />
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<b>Next Up:</b> Dry aged Choice Sirloins are on sale at Byerly's. I can see a nice steak on the egg coming up. Plus the Paquiao / Mosley fight on Saturday.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0tag:blogger.com,1999:blog-8051432325934600089.post-79562542090468105092011-05-01T16:19:00.000-07:002011-05-01T16:23:32.505-07:00Himalayan Salt Block SalmonFor Christmas this year my sister in law gave me a <a target="_blank" href="http://www.amazon.com/Himalayan-Salt-Block-9x9x2-Cookware/dp/B00135TYSK?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Himalayan Salt Block</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B00135TYSK" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" />. Having not known quite what to do with it, I saw this post over on <a href="http://bigtsbge.blogspot.com/2011/04/himalyan-salt-block-salmon.html">Big T's Big Green Egg Recipe Blog</a> and figured now is as good as any to give it a try. <br />
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I picked up some fresh Norwegian Salmon at Byerly's and gave it a go. I also had some seafood rub from flavor foundations in the cabinet (also a christmas gift from someone) that I had not given a try to yet, so I pulled that out as well. In general I normally use <a target="_blank" href="http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-24-Ounce/dp/B0000CDBRN?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Paul Prudomme's Salmon magic seasoning</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B0000CDBRN" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> and love it, so this was a nice diversion. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkF5OtJI-FWwx1NoJdDde7bDjjyisF229_2WDab-aq8qasWePkAmrtQ-Ef2qd8PQI9fYh_cy4X_dXlg1CMdjLjknzQrLK11t6lMKvllYePYUVcwbwaqi623SNKLQydcgyRiIop1mKsFE/s1600/IMG_0482.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkF5OtJI-FWwx1NoJdDde7bDjjyisF229_2WDab-aq8qasWePkAmrtQ-Ef2qd8PQI9fYh_cy4X_dXlg1CMdjLjknzQrLK11t6lMKvllYePYUVcwbwaqi623SNKLQydcgyRiIop1mKsFE/s200/IMG_0482.jpg" /></a></div><br />
I put the salt block on Big Green Egg and fired up it up without the plate setter in place. While the egg was heating I cut the salmon filet into two pieces and liberally covered them in rub. Once the thermometer told me the salt block had heated up to 350, I basted on a little EVOO and placed the two filets on the salt block.<br />
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I checked back in at 10 minutes, but the filets were not done enough to my liking (I like my salmon medium). Checking every 3 minutes, it turns out they needed another 6 minutes for a total of 16 minutes. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkIl8JG8buBDIA8o6I50x9oiaRUGMk_ccm1hOHAFefoGyTIfCvpJq5vtHhdVzVzCDNmJyNqwhRSH082hF7U-eXqOqHqegv78aJEipRM-6G4KykPuvBG8LeopKc1wtcMQ_xgdUx5-wNNw/s1600/IMG_0483.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkIl8JG8buBDIA8o6I50x9oiaRUGMk_ccm1hOHAFefoGyTIfCvpJq5vtHhdVzVzCDNmJyNqwhRSH082hF7U-eXqOqHqegv78aJEipRM-6G4KykPuvBG8LeopKc1wtcMQ_xgdUx5-wNNw/s200/IMG_0483.jpg" /></a></div><br />
Plated with some Spinach and rice and we were ready to go. The salmon was very juicy and tasty. How much can I attribute to the rub vs. the salt block is anyone's guess. Either way, the meal was a hit. Maybe next time I'll do some with the salt block and some without to see if there is a taste difference. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeA8kH-nvzpYn-1a_71laqB8-AxqbCD_RHlO4fDN_bUEd6cMxrvrnwFKdj00VD7V-RmFyfvPgk1bkNnYXuhcA0ppph5ti9Sx4Xy1q2ROqI4qJA3kQp4ucoGpWfROM2xBrHXPYoe901zM/s1600/IMG_0484.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeA8kH-nvzpYn-1a_71laqB8-AxqbCD_RHlO4fDN_bUEd6cMxrvrnwFKdj00VD7V-RmFyfvPgk1bkNnYXuhcA0ppph5ti9Sx4Xy1q2ROqI4qJA3kQp4ucoGpWfROM2xBrHXPYoe901zM/s200/IMG_0484.jpg" /></a></div><br />
<u>Lessons Learned:</u> My pieces of Salmon were thicker then the recipe pictures, so I should have adjusted for the longer cooking time. But no harm, no foul on this eggventure.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0tag:blogger.com,1999:blog-8051432325934600089.post-69969610863786238122011-04-27T07:12:00.000-07:002011-04-27T11:57:10.841-07:00Added Equipment to my collectionI had a gift card to Sur La Table and decided last night would be as good of a time as any to add to the collection of equipment I have for BBQing. <br />
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Last night I purchased a <a target="_blank" href="http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Grilling/dp/B0007ZGUKC?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Potato Grill Rack</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B0007ZGUKC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" />. Seems like a neat idea for cooking potatoes on the grill or egg. <br />
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Also added a new set of <a href="http://www.surlatable.com/product/PRO-583674/Sur-La-Table%26%23174%3B-Folding-Grill-Tongs">grill tongs</a> and <a href="http://www.surlatable.com/product/PRO-583666/Folding-Grill-Spatula">grill spatula</a>. They seem to be made of high quality and the folding mechanism has a good locking feature similar to a buck knife. <br />
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Not much in the short term planned for the egg.. a few things going on that means I won't be home for dinner. But we'll back grilling soon.<br />
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Still on the search for a good pizza stone for the Big Green Egg. Trying to not have to drop $65 on the official stone, but as of right now I haven't been able to find anything that works.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com1tag:blogger.com,1999:blog-8051432325934600089.post-12774281340089029082011-04-25T15:13:00.000-07:002011-05-01T17:05:20.940-07:00Easter Leg (boneless) of LambEaster time and my wife's favorite food is leg of lamb. We went with a boneless leg and for today's eggventure we took the recipe straight from the big green egg's <a href="http://www.biggreenegg.com/lamb.html">web-site</a> and followed it to the T. As usual we purchased the boneless leg from Costco. It was a nice 5 lb leg.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBz7Qpgy0C8-0hm2pM9tTQY9kby7dow683wz8ZnNbDN4nUUv4ulpDW7UwWluwDWVcPVWF94Vd7hwbIeFMKnFQJ5DKmaCaSuUG95Qsys70PRUH8cGM9eBiBFl2BVpWNvju41mz2mdgBpk/s1600/IMG_0471.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBz7Qpgy0C8-0hm2pM9tTQY9kby7dow683wz8ZnNbDN4nUUv4ulpDW7UwWluwDWVcPVWF94Vd7hwbIeFMKnFQJ5DKmaCaSuUG95Qsys70PRUH8cGM9eBiBFl2BVpWNvju41mz2mdgBpk/s200/IMG_0471.jpg" /></a></div><br />
The recipe called for a paste made of flour, salt, marjoram, thyme, sage, pepper, garlic, ginger and olive oil. Mixed together the paste, instead of using a garlic mincer I used a <a target="_blank" href="http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">microphone greater </a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B00004S7V8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> to help the garlic mix into the paste better. I then coated the inside of the leg with half of the paste/rub, folded up and used some <a target="_blank" href="http://www.amazon.com/Architec-Stretch-Cooking-Package-Assorted/dp/B000RODBZK?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">cooking bands</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B000RODBZK" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> to essentially tying up the roast. I left the roast in the fridge for a couple hours to let the seasonings add some flavoring. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsDhEezvky8mRZr-_K_7kahci3JeuZTAElftWJ2jCJxZzaubstVDDMw9KzLldmhuxURrPVlTKh3s9jJN73_RXjbHSDAFLI3JZvMaMUjeATK6QoRruMSzbM_GECvd8ISBJkFg-rVoR3a8/s1600/IMG_0475.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsDhEezvky8mRZr-_K_7kahci3JeuZTAElftWJ2jCJxZzaubstVDDMw9KzLldmhuxURrPVlTKh3s9jJN73_RXjbHSDAFLI3JZvMaMUjeATK6QoRruMSzbM_GECvd8ISBJkFg-rVoR3a8/s200/IMG_0475.jpg" /></a></div><br />
When it was time to get ready I fired up the big green egg with the plate setter in, legs up to 350 degrees. Put the roast on the grill rack and left it for an 75 minutes until it hit an internal temperature of 140 degrees. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMqxIQpnqbhZOupGeF_5aTQ0gCjoEX7xeFu3FY0HXloyCtY4Qvx0IAo4HQq0G6Q1xxxBwEJcPDFSxfbeMzk7iqNqmKpdKQ62quakmuoucoFCzvHxTAjairNmkzcSgS8k9mwTaN0i4eGM/s1600/IMG_0477.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMqxIQpnqbhZOupGeF_5aTQ0gCjoEX7xeFu3FY0HXloyCtY4Qvx0IAo4HQq0G6Q1xxxBwEJcPDFSxfbeMzk7iqNqmKpdKQ62quakmuoucoFCzvHxTAjairNmkzcSgS8k9mwTaN0i4eGM/s200/IMG_0477.jpg" /></a></div><br />
Once the leg of lamb was ready I took it off and wrapped in foil for a good 15 to 20 minute rest. After that nice long rest we sliced it up in 1/4 to 1/2 slices and put it out to serve. The lamb was great. The combo of spices mixed in well and the lamb was cooked just right. Everyone that had some thought it tasted great. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizdJj9psbTD713IpNLPxy8JAsBrmiNDjxJ5amqk_7fUJwnwCMKOKUUMhrT0PyJOaCbz2LMSGxdRjboWnaqNfTvpwmH7pP1nF1qXe10G8zxHySl9TUl_VGf4_zVwIGEPBo7qTvUPMPhlg/s1600/IMG_0478.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizdJj9psbTD713IpNLPxy8JAsBrmiNDjxJ5amqk_7fUJwnwCMKOKUUMhrT0PyJOaCbz2LMSGxdRjboWnaqNfTvpwmH7pP1nF1qXe10G8zxHySl9TUl_VGf4_zVwIGEPBo7qTvUPMPhlg/s200/IMG_0478.jpg" /></a></div><br />
<u>Lessons Learned:</u> Not a lot with this one. The lamb turned out great and tasted wonderful. I mistakenly cut two of the bands, so I should be more careful, but I did get the other 3 back to re-use. I can't say how easy these bands were versus trying to figure out the right way to tie up a roast, I'd definitely recommend them. They can be found at Amazon with the link below: <iframe src="http://rcm.amazon.com/e/cm?t=bgeggventure-20&o=1&p=8&l=bpl&asins=B000RODBZK&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><br />
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<b>Next up...</b> Not sure, but in two weeks I'm going to do a rib tasting of various rubs to start trying to figure out what I like best. Planning to do 5 racks with 5 different rubs.<br />
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<a href="http://www.foodista.com/food/6ZBXQDRL/leg-of-lamb" style="display: block; width: 200px; border: 5px solid #505050; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #6D6D6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Leg Of Lamb on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Leg Of Lamb on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Leg Of Lamb<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_6ZBXQDRL_AAAAAAAA" style="display: none;" /></a>BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com76tag:blogger.com,1999:blog-8051432325934600089.post-85350187941496393782011-04-24T10:27:00.000-07:002011-04-24T10:55:36.129-07:00My first steak on the Big Green EggUnfortunately I was too wrapped up in searing my first steak that I forgot to take pictures. <br />
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There was a sale on dry aged rib eyes at the local grocery store (Byerly's). They always have the best meat when it's on sale and affordable. <br />
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I picked up 4 Choice rib-eyes a little less then a pound each. Took the meat out of the fridge about an hour in advance to let everything get to room temperature. <br />
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I decided to use the simple technique recommended on the Big Green Egg web-site for rib-eyes. Set the egg up to 650 degrees for a nice hot sear. I was amazed at how fast the egg was able to get up to that temperature (about 20 minutes with two starter cubes). <br />
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When everything was ready I put the steaks on closed the lid and waited 2 minutes. Flipped the steaks over for another 2 minutes. One more flip and closed the top and bottom air vents and let the steaks "cook" for another 2 minutes. That was it. Pulled them off, let them sit for 5 minutes and they were ready to go.. <br />
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The steaks tasted wonderful.. with the exception of that was thinner then the others, it cooked to a more medium-well, which is too cooked for my liking, but nobody complained. <br />
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<u>Lessons Learned:</u> What the thickness of the steaks.. This one seems obvious after the fact, I should have caught it before hand, but I didn't. Also don't get so caught up in the cooking that you forget to take pictures.. <br />
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<b>Next up:</b> Boneless Leg of Lamb for EasterBGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0tag:blogger.com,1999:blog-8051432325934600089.post-34948877348844122912011-04-22T08:22:00.000-07:002011-04-24T10:55:53.418-07:00First attempt at RibsRibs have traditionally been my nemesis. I've tried them a few times on a weber kettle and a charbroil offset smoker with just no luck. <br />
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For this attempt I used a recipe Weber sent me for a caribbean inspired flavor. The rub was a combination of Salt, pepper, oregano, garlic powder and onion powder. The ribs were from Costco (again). I learned a lesson here, after working at it for 10 minutes to take of the membrane, turns out it was already removed.. Who knew.. A quick google search confirmed that is often the case. <br />
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Coated the ribs in the rub and put on the <a target="_blank" href="http://www.amazon.com/International-V-Shaped-Non-Stick-Roasting-Rack/dp/B001SHP6K8?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">V rack</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=B001SHP6K8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /> I grabbed from Amazon and let sit for a hour. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOOjcxruXO3QI7mMQTKcmL3836jkjrGGqpvMPyk0zIi3R-g9iHYC5Oa_OjCb_ALGe0vURPXl852Puj1QZ3Mc6ySS6LlHqMwaVtSEyJteYgmkb2HCpURD-4MZVOdgX9VvhI4_E5wmZ6jM/s1600/IMG_0461.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOOjcxruXO3QI7mMQTKcmL3836jkjrGGqpvMPyk0zIi3R-g9iHYC5Oa_OjCb_ALGe0vURPXl852Puj1QZ3Mc6ySS6LlHqMwaVtSEyJteYgmkb2HCpURD-4MZVOdgX9VvhI4_E5wmZ6jM/s200/IMG_0461.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsRoHLbd3fONtLCC3VMfYuUx0YB76WiDWw7E3nKKC0vJfH4WM6eqM3f4ibtdmbTGCyaCjlg4SrLRGl9goeNDna-s0sFHbbNeWiHNNoudeeXPIQ8SGiJeQGBC2ZCe8ot9ZHBn-m4shgAg/s1600/IMG_0462.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsRoHLbd3fONtLCC3VMfYuUx0YB76WiDWw7E3nKKC0vJfH4WM6eqM3f4ibtdmbTGCyaCjlg4SrLRGl9goeNDna-s0sFHbbNeWiHNNoudeeXPIQ8SGiJeQGBC2ZCe8ot9ZHBn-m4shgAg/s200/IMG_0462.JPG" /></a></div><br />
I set up the Big Green Egg with the plate setter legs up, added two handfuls of soaked apple wood chips and fired it up to 300 degrees. Once the egg was ready, I put the v rack of ribs not the egg. Closed the top and didn't touch it for 3 hours. <br />
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While the ribs were cooking I made the glaze. The recipe called for guava preserves, but being in minnesota I had a hard time finding them. The alternative was apricot preserves, which seemed to work fine. Mixed with ketchup, garlic, ginger, 1 habanero and mixed over heat. <br />
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When the 3 hours were up the ribs looked perfect. I pulled them off, pulled the plate setter off and heated the egg up a little. Added glaze to the ribs and put back on the egg for a quick sear to add crunch. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4sPKUlLwD2S-0uEiOZTcrFcjfsSHJwf74E8OwZmoFvp4p8LpC3VDUHgiHjS-UJHwX1q4yC0f_KhRbbnUQN3mk45i7uhXcJoWg5VhqJivjYagZfA2jAjNOfR9X5VkYFSh3evDiwP_oWg/s1600/IMG_0463.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4sPKUlLwD2S-0uEiOZTcrFcjfsSHJwf74E8OwZmoFvp4p8LpC3VDUHgiHjS-UJHwX1q4yC0f_KhRbbnUQN3mk45i7uhXcJoWg5VhqJivjYagZfA2jAjNOfR9X5VkYFSh3evDiwP_oWg/s200/IMG_0463.jpg" /></a></div><br />
After a quick fired sear, they were ready to go. <br />
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These ribs were by far my best attempt at the ribs. I can't wait to do it again. They were so tender almost fall off the bone, but not quite. Didn't need a knife at all to separate out portions. They were a tad bit salty for my taste, still fantastic. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9A3fArJ4-Fw5z6_gj675VBEk7rg2FBxGgCN1h1F2G1FjEjFzrwGLe-l7T4CXPysGTlwbHvvguwSXvYETitI3BRs37mlOjgWG7ZTSL_3GhKiv7XLEab41pdyiTPqVRLKXQhWOtKb0sqX0/s1600/IMG_0464.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9A3fArJ4-Fw5z6_gj675VBEk7rg2FBxGgCN1h1F2G1FjEjFzrwGLe-l7T4CXPysGTlwbHvvguwSXvYETitI3BRs37mlOjgWG7ZTSL_3GhKiv7XLEab41pdyiTPqVRLKXQhWOtKb0sqX0/s200/IMG_0464.jpg" /></a></div><br />
<u>Lessons Learned:</u> Costco Ribs often already have the membrane removed. Guava preserves is really hard to find (at least in Minnesota) and look at going a little easier on the salt. <br />
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Still can't wait for my next round of ribs.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0tag:blogger.com,1999:blog-8051432325934600089.post-39330091071029126522011-04-17T10:03:00.000-07:002011-04-24T10:56:17.878-07:00Pork Tenderloin - Take 2With 3 pork tenderloins in the freezer, no reason not to cook a couple more. This time we had a guest over, so we thought we'd try the chili rubbed pork tenderloin with blackberry sauce from the Big Green Egg <a target="_blank" href="http://www.amazon.com/Big-Green-Egg-Cookbook-Celebrating/dp/0740791451?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">Cook Book</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=0740791451" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /><br />
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The Recipe calls for 2 pork tenderloins, rubbed in 1 tbls of chili powder, salt and pepper. The pork wasn't 100% unfrozen yet, so I put the rub on a little early and let them thaw on the counter. The turned a nice dark red color as the chili powder soaked in. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHi-pKUGwIdupGtFUSTvL0MbG2GWPBmNRNcx0PIGgP-VkeA74VT3kNRvwRP8DiLnKxA2un3hhr_2dlW4AwF5BHk-Bd27g5lsZvvNlVfOr7PrGdTkMzI13Pf-dMvfuBSmaFgN0tyqYTvsU/s1600/IMG_0459.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHi-pKUGwIdupGtFUSTvL0MbG2GWPBmNRNcx0PIGgP-VkeA74VT3kNRvwRP8DiLnKxA2un3hhr_2dlW4AwF5BHk-Bd27g5lsZvvNlVfOr7PrGdTkMzI13Pf-dMvfuBSmaFgN0tyqYTvsU/s200/IMG_0459.jpg" /></a></div><br />
While the tenderloins were thawing I made the black berry preserves. This was a little bit of an adventure, but it seemed to turn out alright in the end. The instructions said to melt sugar in a small sauce pan on the stove and caramelize. Once caramelized pour in blackberry preserves, balsamic vinegar and chicken stock. But when I poured in the liquid the caramelized sugar instantly hardened and turned into a candy like substance. Maybe it's supposed to do this, maybe not, but after some stirring and boiling then hardened sugar eventually melted back in. But it had me worried there for a little bit. <br />
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This recipe called for the tenderloin to be cooked over direct heat around 400 degrees. So I fired up the big green egg, plate setter removed and got it going. Yesterday was quite windy, so no issue with getting the egg up to temperature. 15 minutes in I was ready to go. <br />
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Put the tenderloin on for 5 minutes, then flipped as the recipe asked. My thermometer read 155, so I took it off, let rest for 5 minutes in tin foil and started to slice it up. A little too rare for my liking, so I threw it back on the egg for 5 more minutes. The thermometer was reading 200, which has me a bit worried, because there is no way that the meet was 200. <br />
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Second time off the BGE and it was just right. A little taste of the meat on the cutting board and the chili powder was overpowering and a little spicier then I had expected. When I served it with the black berry sauce though, the tastes complimented each other really well. I don't think I would have liked the pork without the black berry sauce. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMKSYIWbjsBHLySDts4fDxZZZBYpJ86ZbeZllLPqRaIAa4EmOu9gW4YXDkAX3F6f963199YD_-CShkyzHWLiNb0zcuf2iOghaZM3sDlDtfgg8gxml2lEvtjoILRZNcV2ReUCRLZvRsC8/s1600/IMG_0460.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMKSYIWbjsBHLySDts4fDxZZZBYpJ86ZbeZllLPqRaIAa4EmOu9gW4YXDkAX3F6f963199YD_-CShkyzHWLiNb0zcuf2iOghaZM3sDlDtfgg8gxml2lEvtjoILRZNcV2ReUCRLZvRsC8/s200/IMG_0460.jpg" /></a></div><br />
<u>Lessons learned tonight:</u> Need to figure out how to deal with bowling sugar and cold liquids, half the recipe for the blackberry sauce (had way too much of it leftover) and look at calibrating my thermometer or look for a better placement in the meat. Something was off. <br />
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Today's upcoming adventure. Ribs.. using a carribean glaze recipe I received from Weber's <a target="_blank" href="http://www.amazon.com/Webers-Way-Grill-Step-Step/dp/0376020598?ie=UTF8&tag=bgeggventure-20&link_code=btl&camp=213689&creative=392969">cook book</a><img src="http://www.assoc-amazon.com/e/ir?t=bgeggventure-20&l=btl&camp=213689&creative=392969&o=1&a=0376020598" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" />.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com1tag:blogger.com,1999:blog-8051432325934600089.post-88231587578674478862011-04-17T09:49:00.000-07:002011-04-17T09:49:32.274-07:00Pork Tenderloin - 1We were at Cosco the other day and picked up a package of pork tenderloin. We've always been happy with their tenderloins, they come in packs of 4. 3 go in the freezer and the other was for the grill. <br />
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For preparation I coated the outside in yellow mustard and then coated with a BBQ rub I had bought a while ago. Nothing special, just a generic BBQ rub. I let the meet sit for 30 minutes to take in some flavor. While the meat was sitting I soaked some apple wood chips in Smithwicks beer (still have lots left from St. Patty's day). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ5PWKnM4nCUA0lFUTVMiuQ6hB2FWBYPgSN9D7mbhGKhYwRI2PWBrQbu6vUtIkA6RxeCEbj64GDPlbQHYgbBeUHeizuKItWADQCFTROgLWd3S5WJFKBohNH7A9La_sqD6Q9fh7y7J874/s1600/IMG_0456.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ5PWKnM4nCUA0lFUTVMiuQ6hB2FWBYPgSN9D7mbhGKhYwRI2PWBrQbu6vUtIkA6RxeCEbj64GDPlbQHYgbBeUHeizuKItWADQCFTROgLWd3S5WJFKBohNH7A9La_sqD6Q9fh7y7J874/s200/IMG_0456.jpg" /></a></div><br />
Fired up the big green egg with the plate setter in, legs up. Added the wood chips and once the egg hit 350 I put the pork in. It took about 45 minutes for the pork to get to 145 and I took it off, let it rest for 10 and then cut. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tSeRRhyphenhyphenD0HXdWVoTAy9Uke_4GgMFlLZrVcmd0Lv3iEd-ng3gZVtx3b5-EPiKWMXE9WE0lMRSNXJSsir-njTYDb_hNhjmRab5rbJyU2ojKpfLoUhVw8SzvRtyMBeMcLxU3-gl_QFTT_U/s1600/IMG_0457.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tSeRRhyphenhyphenD0HXdWVoTAy9Uke_4GgMFlLZrVcmd0Lv3iEd-ng3gZVtx3b5-EPiKWMXE9WE0lMRSNXJSsir-njTYDb_hNhjmRab5rbJyU2ojKpfLoUhVw8SzvRtyMBeMcLxU3-gl_QFTT_U/s200/IMG_0457.jpg" /></a></div><br />
The pork was medium rare, a bit too rare for my liking. But I was able to use the pieces towards the end for dinner and save the middle more rare portions for the next day. The tenderloin was nice and tender and moist. So far so good on the Big Green Egg. The next day we used the leftovers to make mini cuban sandwiches on the panini press. They were fantastic. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmQL8Y7sMa6PMon0oDmB61kM8J8ZQXeKV5PBcTtQT00jK_MaqAE0obToAFvwyh_9Iz_ZL-OQe6Hw_QI25n8lziyqJ1ZFGGbfVtZMAiDkdLfcNK3rYArFomqLzBH4nbTiGztpn3KDucpQ/s1600/IMG_0458.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmQL8Y7sMa6PMon0oDmB61kM8J8ZQXeKV5PBcTtQT00jK_MaqAE0obToAFvwyh_9Iz_ZL-OQe6Hw_QI25n8lziyqJ1ZFGGbfVtZMAiDkdLfcNK3rYArFomqLzBH4nbTiGztpn3KDucpQ/s200/IMG_0458.jpg" /></a></div>BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com7tag:blogger.com,1999:blog-8051432325934600089.post-65862106149007738182011-04-07T09:53:00.000-07:002011-04-07T09:53:13.799-07:00Beer Can ChickenFor the second of the lower temperature adventures we choose to make a beer-brined beer can chicken. I took the brining recipe from the <a href="http://www.amazon.com/gp/product/0740791451/ref=as_li_tf_tl?ie=UTF8&tag=biggreeeggv-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0740791451">Green Egg Cook book.</a><br />
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Brined the chicken overnight with 8 cups of water, some salt, sugar and 24 ozs of light beer. Also soaked some cherry wood chips in a mixture of beer and water. Once the brining was complete I washed the brine off and patted dry. Basted the outside of the chicken with a little olive oil and then add my favorite rub from Dinosaur BBQ called <a href="http://www.dinosaurbarbque.com/store/product.aspx?id=8&l=Default&cat=1">foreplay</a>. It brings a nice cajun flavor I hopped would compliment the brine. <br />
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Once the chicken was ready I loaded it onto the beer can <a href="http://www.amazon.com/gp/product/B0007ZGUK2/ref=as_li_ss_tl?ie=UTF8&tag=biggreeeggv-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0007ZGUK2">chicken roaster</a> my inlaws gave me for christmas a few years ago. I put a little bit of Harp beer and some more rub in the beer can attachment and let the chicken rest for 30 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKKo1xqNUywTKlacGresm6PL9voA570XpI3KEeYx0B4pODZzUDr1P3CGAko6jw5xQ-ddyuk4NJLlsLd_csJP7ZpLALmeUt8FKuDKbbiid4Q-W154liXibRUPpxQtqUfgviGwAfDfGelM/s1600/IMG_0437.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKKo1xqNUywTKlacGresm6PL9voA570XpI3KEeYx0B4pODZzUDr1P3CGAko6jw5xQ-ddyuk4NJLlsLd_csJP7ZpLALmeUt8FKuDKbbiid4Q-W154liXibRUPpxQtqUfgviGwAfDfGelM/s320/IMG_0437.jpg" /></a></div><br />
Fired up the egg to 400 degrees with the wood chips and plate setter, feet down. About an hour 1:20 on the egg and the breast area was at 165 (have I mentioned how much I love the dual probe thermometer?). Let the Chicken rest for 15 minutes and then carved it up. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3SZGPCl-C75sh__K-kN0M3DYtvt717jV_qdhXwSkYhjWOqTuNMHgJlEjBZnEueYCN5svQNP8tw6ko-amc-MRrUTL2UecEJVsQl8JYxj_iE1p9PEhF4A8EQgEGn4idDSBukfk3WgAG1o/s1600/IMG_0438.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3SZGPCl-C75sh__K-kN0M3DYtvt717jV_qdhXwSkYhjWOqTuNMHgJlEjBZnEueYCN5svQNP8tw6ko-amc-MRrUTL2UecEJVsQl8JYxj_iE1p9PEhF4A8EQgEGn4idDSBukfk3WgAG1o/s320/IMG_0438.jpg" /></a></div><br />
The Chicken was great. The brine added a nice flavor profile that went well with the foreplay rub, a little sweet, a little spice and some salt all mixed together. The skin was nice and crispy and full of flavor. We thought overall it was one of our better roast chickens and would be an easy reliable meal for when we have guests over. Definitely something I'll make again, play with the brine, rubs and wood some. <br />
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Also something I learned with the <a href="http://www.amazon.com/gp/product/B00004SZ10/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=biggreeeggv-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00004SZ10">dual probe thermometer</a>. There is an order in which you need to turn it on, otherwise the receiver will not pick up the temperatures. You need to run the receiver (the wireless portion you take with you), then turn on the part that the probes plug into. I was about to curse the thermometer and give it an early addition to the trash, but finally researched it (I guess I should have read the directions first). You learn something new every day.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com12tag:blogger.com,1999:blog-8051432325934600089.post-90186573283929201172011-04-03T17:07:00.000-07:002011-04-07T10:39:58.273-07:00Our first eggventure - CarnitasWhen I bought the Big Green Egg the representative from the company said we had to cook on it a few times under 400 degrees to break in the seals before going with the high temperature sears.<br />
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We begin our first attempt with a simple recipe for Carnitas borrowed from another blog (not sure if they want credit, in case I screwed this up). I wasn't ready for a long cook BBQ pork butt just yet, so we went with an easier braising in a dutch oven. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJzsXx4gk4kN0NJ8qOa-LdAr4MdhnAepi0qYGOqkYzlJ0WV7V3JPtUsJfSc4E_O9WH8xT9fJW28h30pprzLgYeoD88Cs2KSPknuQloA5jr3oLDWyoVsNlUd4O4NRPQfvuox60mMpdMCw/s1600/IMG_0435.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJzsXx4gk4kN0NJ8qOa-LdAr4MdhnAepi0qYGOqkYzlJ0WV7V3JPtUsJfSc4E_O9WH8xT9fJW28h30pprzLgYeoD88Cs2KSPknuQloA5jr3oLDWyoVsNlUd4O4NRPQfvuox60mMpdMCw/s320/IMG_0435.jpg" /></a></div><br />
We bought a 5 lb pork butt from Costco, cut into 4 to 6 inch pieces. <br />
Added:<br />
The juice from 4 Oranges (1 cup)<br />
1 Tablespoon of kosher salt<br />
1 teaspoon of Cumin<br />
1 teaspoon of Garlic Powder<br />
1 teaspoon of Onion Powder<br />
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Mixed all together in the dutch oven and then went out to fire up the BGE. <br />
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Filled the BGE with BGE charcoal, put a fire starter in and worked at getting it to 350 with the plate setter in, legs facing up with the grate on top. Our first adventure was temperature control. It took about 20 minutes to get the BGE up to 350. Put the dutch oven in with the cover on. From here I closed the top and bottom vents to 1/4 open. Being my first time with the BGE it took 40 minutes of small adjustments to get the temperature to stabilize, going as high as 365 and as low as 335. But in the end we were able to get it to stabilize around 350-353. <br />
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After the first hour, took the cover off the dutch oven and it smelled wonderful. Went another hour with the cover off, gave it a stir and checked in on it every 15 minutes, giving it a stir. <br />
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The recipe was supposed to take 4 hours, but the internal temperature hit 205 within 2.5 hours a little faster then I wanted it to. Time to take it off, let rest for 10 minutes and then pull apart into small strips using my BBQ gloves. <br />
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In the end the Carnitas tasted pretty good. Mrs. Eggventure made a bowl combining the Carnitas with Spinnach, black beans and a cup of Carnitas to keep the "points" down. I heated up a couple of corn tortillas, put some avocado, jack cheese and hot sauce with the Carnitas. It tasted pretty darn good. Mixed in with a Smithwicks left over from St. Patty's day and I was happy with our first attempt with the BGE. <br />
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Beercan Chicken is up later in the week.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0tag:blogger.com,1999:blog-8051432325934600089.post-19159354132611278542011-04-03T16:41:00.000-07:002011-04-17T13:17:04.295-07:00Big Green Egg TableOur Big Green Egg homemade table. Took a couples days worth of time along with some elbow grease. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehnPFh82AmEh1C5tLlFLZr3ImN1eDwmuG1BN-UCJJs-OoufAGJSZXXvbrxKZ4R4zHuFaHzAlZZyQR1qMuS0atCTf3_w-LZH6b6IIBytADJ3MWq40YqNp_CnTKB5_Ul_MdLq6TRKa7Uy0/s1600/IMG_0432.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehnPFh82AmEh1C5tLlFLZr3ImN1eDwmuG1BN-UCJJs-OoufAGJSZXXvbrxKZ4R4zHuFaHzAlZZyQR1qMuS0atCTf3_w-LZH6b6IIBytADJ3MWq40YqNp_CnTKB5_Ul_MdLq6TRKa7Uy0/s320/IMG_0432.JPG" /></a></div><br />
Overall it measures 60" x 28". The top is made out of Ironwoods IPE Decking. A slate tile was inserted to work as a hot plate staging area. And a nice corona bottle opener for those days when I went to mentally "get away".<br />
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I've since picked up a cover from Lowes made for outdoor furniture. Works like a charm.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com4tag:blogger.com,1999:blog-8051432325934600089.post-77139938193492225852011-04-03T16:03:00.000-07:002011-04-03T16:03:44.953-07:00Welcome to Our Big Green EggventureIt all has to start somewhere.<br />
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We are a married couple of 2.5 years, originally from the New England relocated to the Minnesota Southwest Metro in the last year and half.<br />
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It's time we begin our journey past just simple grilling into BBQing. We love to eat it, but now we need to learn how to cook it. We recently purchased a Big Green Egg, bought some supplies, build a table and waited for the deck to thaw out. Spring is just starting to peak out with our first day of 50 plus degree weather, so no better time then to begin the eggventure.<br />
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We plan to write about the good, bad and uglies as we learn the ropes of the BGE, the high temperature sear and the low and slow 20 hour pork butt and everything in between.<br />
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We don't claim to be experts or really know what we are doing at all. We're relying on word of mouth, books, videos and the other blogs out here in cyberspace. We'll be learning through trial and error and expect to have the occasion time we end up having to order pizza.<br />
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We welcome you all to Our Big Green Eggventure.BGEggventurehttp://www.blogger.com/profile/08944089443163191133noreply@blogger.com0