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Big Green Egg & Other Ceramic Grills All Encompassing Thread

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53 minutes ago, Lurch said:

Nice! How much was the rib plate? Can’t find them here

$35 or so.  Don’t remember exactly, but it’s 5 something lbs, @$5.99 maybe?

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You got me try again and this time I found a butcher that knew what I was talking about. Just Choice, but beggars can’t be choosers

fb54f1b52fedbac53e5ca8596fd120f5.jpg

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Posted (edited)

Kicking back watching the Kamado smoke it’s first cook - chicken thighs.  Just testing out this appliance .  And drinking beer. Hello weekend. 
 

OU sucks. 

Edited by CycleTex87

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Oh yeah, if you ever let it get super hot, make sure you burp it before opening. Can’t stress this enough. Dangerous shit

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Oh yeah, if you ever let it get super hot, make sure you burp it before opening. Can’t stress this enough. Dangerous shit
Yeah, you only make that mistake once.

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Yeah, you only make that mistake once.

And then you wait a few months for your eyebrows to grow back.

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In other news I picked up the 5 piece extender combo today to do ribs. Will post pics if i don’t get too drunk Sunday.

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You got me try again and this time I found a butcher that knew what I was talking about. Just Choice, but beggars can’t be choosers

fb54f1b52fedbac53e5ca8596fd120f5.jpg

You don’t need prime for this. The cook will be what matters.

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4 hours ago, Gale Snoats said:

Any thoughts on best place in Austin to get lump? Best brands? Best to order online?

I like Kamado Joe Big Block - much less dust and small pieces.  I usually pick up a couple bags when Costco has the Kamado Joe Road Show.   

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Any thoughts on best place in Austin to get lump? Best brands? Best to order online?


I’m loving Fogo. Not cheap but it’s really good.

I’ve decided I need more cooking space. Have the Large. Looking at Eggspander options. Thoughts, recommendations?

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Well I didn’t take pics but the ribs came out fine on the new extender grates.

Split the racks so they would fit on the smaller upper grate.

It’s nice having a way to get under the plate setter quickly. With the new kick ash basket the charcoal seems to burn faster. Ran out of fuel mid cook.

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I like Kamado Joe Big Block - much less dust and small pieces.  I usually pick up a couple bags when Costco has the Kamado Joe Road Show.   

Lowe’s on Shoal Creek has been carrying Kamado Joe.

 

Fogo is on Amazon Prime at the same price as in store.

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Lowe’s on Shoal Creek has been carrying Kamado Joe.
 
Fogo is on Amazon Prime at the same price as in store.

Thanks for the heads up. I buy at Costco because they have 30# bags for $23 as opposed to 20# bags for $25.

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I just bought the Cowboy brand at Costco. 34 lb bag. Hopefully it is decent. Typically I buy B&B.


Sent from my iPhone using Tapatalk

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Watch Franklin's video on beef ribs. I think you'll need to go a little longer and/or a little higher temp on that cook.

I use those tumbleweed starters and they work great. Biggest tip I can give you is don't rush the fire. For a low and slow cook. I plan for an hour to get my fire set. If you rush, the fire will get too big/hot and it's nearly impossible to bring the fire back down.

So, I’m new to the Primo....and yep, I learned this lesson last week. Let the fire get WAY too hot (got stuck on a call for work), and never got it back down the right way, AND I burned through a lot of my fuel early. Definitely going to bring it up SLOOOOOWWWW next time.

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17 hours ago, Jerry Callo said:


Thanks for the heads up. I buy at Costco because they have 30# bags for $23 as opposed to 20# bags for $25.

Ah, didn't realize Costco had larger bags but of course they do.

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15 hours ago, Brisketexan said:


So, I’m new to the Primo....and yep, I learned this lesson last week. Let the fire get WAY too hot (got stuck on a call for work), and never got it back down the right way, AND I burned through a lot of my fuel early. Definitely going to bring it up SLOOOOOWWWW next time.

Yep.  I typically put food on 35-50 degrees pre-target and let it come up as well as use a water pan (can also use sand) as a thermal "sink".  I also found my Kamodo cooks hot.  It just refuses to stay low @ 225, so like Franklin, I cook around 275-290 and it holds it well.  No noticeable difference in the end product.  Smoked a chuck roast this weekend and it ran hot.  Still came out to be outstanding diced and served as sliders on Hawaiian rolls with pickles and onions and it shortened the cook time considerably.  

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