FOOD

[slim]

Tronic honestly I don't remember the weight maybe 6-9 lbs. I thickly rubbed it in dry rub, and let sit for five hours.

I set up the egg with a full load of charcoal, set up the plate setter and pizza atone over the coal box (indirect heat) and then place an dry pan on the pizza stone. The grate went on, followed by a ceramic turkey rack. I left the pan dry. I knew I was going to get a ton of drippings, and I wanted a nice crispy crust. For ribs I put water. I did not wrap in foil at any point in the cook. I would foil a turkey or something that I don't want to get black on the outside (you want that golden brown crust, so you foil it when it gets to the color you like). I foiled the ribs for an hour with a little liquid so that they become more tender, but next go-round I'm not going to foil just to see if it's tender enough without. I almost think foil with pork is a means to correct problems with technique, a crutch if you will. The foil is in the pics because I used a sheet to transfer the meat from grill to kitchen.

Honestly this was so damn easy with the egg I foresee many a pork butt in the future. I seriously didn't even open the lid for 14 hours. I cook pork butts to temp (200*F) and a burnt crust definitely adds texture contrast with the soft meat and little flavor bombs of crispy dry rub when you eat your food. It's difficult to get the meat temp to 200* when your cook temp is 200* (DUH) so thats why the increase in temp at the end. It was sitting right at 180* and needed a little kick to get it over the hump to 200*.

[600#gorilla]

so after all has been said and done,

the egg is the obvious clear choice

and worth the investment - even at full cost.

?

sounds like it is...........

on another note,

i'm concerned about your weight, son.

[slim]

so after all has been said and done,

the egg is the obvious clear choice

and worth the investment - even at full cost.

?

sounds like it is...........

I was expecting a much steeper learning curve, but that is just not the case. The egg is EASY. Set up properly, it will hold temp for extended periods with ZERO input. It is a well developed tool that works exactly as advertised. In fact I would venture to say that it exceeds all expectations as to food results. The only thing that has not turned out perfect was a prime rib that got done way earlier than I thought, and was held in the oven for an hour before dinner. Turned out medium-medium well because of the timing mistake.

I think a lot of people look upon smoking a large piece of meat as an occasion, and maybe BBQ with some friends every other month or so. For these types of people the initial cost is harder to swallow, and the lack of participation can be a drawback as well. There is no fire box to poke at throughout the cook. There is no periodic basting necessary for most meats. Peeking at the meat is not a good idea.

In my case, I intend to use the egg during the week to fire up steaks and chickens for dinner. I'm planning on using it a lot. So the initial investment is a little easier to swallow. The amount of time I'm going to save having a utensil that will take care of a pork butt untended is going to make it even easier. The kicker is the fuel consumption. Before the pork butt I was out of charcoal so I went and bought a ten pound bag of lump at Kroger for $6. I filled the fire box to the brim and used about HALF of the bag for the butt cook. In the following pictures you see what is left over, easily enough to cook a steak or some brats before cleaning it out. So I used less than $3 of charcoal to cook the butt. If you consider the savings on charcoal over 100 cooks in a year, you can really see the savings.

So at the risk of sounding like an egg salesman, I'd say yes. Totally worth it. Best cooking tool I ever bought. It will make you a BBQ hero.

Negatives?

- Cost
- Dome temp gauge reads 20-50 degree higher than grate temp, so a secondary thermometer is a must.

Here is some pics to give you an idea how the egg is set up for the pork butt:

Fire box with remaining coals:


Fire box with plate setter:


Pizza stone:


Pan:


Grate with temp gauge:


Rack:

[pmahnn]

I'm glad you're digging on it so much and I didn't misstate the egg's awesomeness.

[600#gorilla]

dude, you have TWO green eggs.

what else did you need to say?

[600#gorilla]

kim-chee, firm tofu, sesame oil n soy sauce.

so fucking good.

who knew?

[slim]

I dunno, some old Korean guy?

[600#gorilla]

kim-chee is really good with sardines and rice, too.

[Ikefromla]

=

[600#gorilla]

are you, like, some kind of serial fish filet-er?

i heard jack that ripper is thought to have crossed the pond, too.

[Ikefromla]

yes. value is good and that meaty white flesh was delicious. as were those figs (with mint and lemon, try it if you haven't) and okra.

tonight i think i'll make poultry though.

[skav]

Okra looks a bit slimy.

Does it get the lox seal of approval?

[600#gorilla]

ikey, why daan't ya Scapa Fla daahhhn ter the field of wheat and get sum Lilian Gish and jockey's whips, Ruby Murray, or sum bangers and mash?

[Lox]

All of the okras.

[Ikefromla]

ikey, why daan't ya Scapa Fla daahhhn ter the field of wheat and get sum Lilian Gish and jockey's whips, Ruby Murray, or sum bangers and mash?

the only thing i understand from this is bangers and mash. seriously wtf?
we have been doing a good job of avoiding what people think of has "English" food.

[600#gorilla]

ikey, why daan't ya Scapa Fla daahhhn ter the field of wheat and get sum Lilian Gish and jockey's whips, Ruby Murray, or sum bangers and mash?

the only thing i understand from this is bangers and mash. seriously wtf?
we have been doing a good job of avoiding what people think of has "English" food.

http://www.whoohoo.co.uk/cockney-translator.asp

wheat = street
gish = fish
whips = chips
murray - curry

[VTP]

vietnamese shaken beef.

boa luc lac. bishes dont know.

[VTP]

vietnamese shaken beef.

boa luc lac. bishes dont know.

whoa thats a big pic, meh, deal with it.

[skav]

Looks easy enough. Whats the jalapeno dipping sauce?

[600#gorilla]

whoa that photo is not doing that meal justice.

the meat looks like yeasty snatch!