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Any Time is Grillin Time

Big green eggs are great. Really efficient with fuel. The downsides? They're expensive, heavy and somewhat fragile. Not ideal if you leave your grill out for winter as they can shatter in extreme cold. The other thing to keep in mind with any circular grill is that when cooking things long straight items like ribs, they don't have a lot of capacity. Personally, how a grill cooks a cake means nothing to me, how it cooks a steak..... That's the thing! I would love to own one, but not as my main grill. As it stands, my stable is full and the price is too dear for me. I'll have to envy you (maybe)
 
pastafarian said:
Big green eggs are great. Really efficient with fuel. The downsides? They're expensive, heavy and somewhat fragile. Not ideal if you leave your grill out for winter as they can shatter in extreme cold. The other thing to keep in mind with any circular grill is that when cooking things long straight items like ribs, they don't have a lot of capacity. Personally, how a grill cooks a cake means nothing to me, how it cooks a steak..... That's the thing! I would love to own one, but not as my main grill. As it stands, my stable is full and the price is too dear for me. I'll have to envy you (maybe)
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they say to do ribs you stand them up on end. also there is a forum for it, going to check that out first too. still looking into it and i live in fla, so not so bad winters. thx for input though.
 
Using a rib rack? I have 3. My barrel smoker probably has a similar grill area to the large green egg BUT with rib racks I can smoke 18 racks at a time. The egg? 6. Not a huge reason not to buy one though. I've never met a BGE owner that wasn't thrilled with their rig!
 
pastafarian said:
Using a rib rack? I have 3. My barrel smoker probably has a similar grill area to the large green egg BUT with rib racks I can smoke 18 racks at a time. The egg? 6. Not a huge reason not to buy one though. I've never met a BGE owner that wasn't thrilled with their rig!
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again thx for the info all is good to hear. gonna keep researching.
 
I bet you are excited. I well remember how excited I was prior to mt Traeger purchase.

I cooked out all weekend... enjoying the great weather. Friday night I grilled burgers. Saturday I cooked some chicken. I smoked some breasts with ribs for a couple of hours. I then turned up the heat and finished them off with a good grilling while I grilled some bone out thighs slathered in BBQ sauce for my wife. Today I tossed a fully cooked shank ham on and smoked it at 185 for 4 hours. I then wrapped it up in foil with an apple juice bath for an hour at 225. Was super good.. and the ham was only a buck a pound. So, good and cheap!
 
cwhatever said:
Getting closer and can't wait. The grill now is falling apart quickly.
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Isn't that the way it goes? Just as long as it lasts until the new grill is hot. :) I didn't cook anything exciting this past weekend. I grilled out some burgers and dogs.. nothing fancy. It was some good eating though.

I talked to my butcher. He said he'd be getting in some uncooked hams late next month. I'm still anxious to smoke me up one.
 
Still no hams in sight so I'm smoking a pork butt tomorrow. It's hard to beat some pulled pork sammies. I'll likely put it on and smoke it slow for three or four hours at 200-225 F... for max smoke... stick it in a foil roaster and tent and crank up the heat. I'll finish it off at 275-300 F. I'll bake me some beans along the way.. watch me some football... enjoy the early fall weather. Sounds like a plan.
 
olbriar said:
Still no hams in sight so I'm smoking a pork butt tomorrow. It's hard to beat some pulled pork sammies. I'll likely put it on and smoke it slow for three or four hours at 200-225 F... for max smoke... stick it in a foil roaster and tent and crank up the heat. I'll finish it off at 275-300 F. I'll bake me some beans along the way.. watch me some football... enjoy the early fall weather. Sounds like a plan.
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That is a great plan! and sounds good! Here it doesn't feel like fall yet still around 90 day and 73 night. Nov to Dec is when fall like sets in here. Oh well just gonna have to enjoy swimming and boating longer I guess.
 
Oh...you poor soul lol. Pulled pork was excellent. Football could have been better but I'm sure that's debatable. The weather was ideal for smoking some pork butt. It is often windy here in Oz which makes it harder to maintain a consistent temp... or with my Traeger.. it burns more pellets. It was a most enjoyable day. Man I ate too much.
 
I've come to the conclusion that all steaks are not created equal. Today I did a bit of backup work for a top executive for Cargill. Earlier this year... when I was doing the woodworking in his new home.. he grazed me with a slab of KC strip. I cut them thick and they were excellent. Today after completing the few chores I had to do, his wife went to the fridge and gave me a sack of KC's that they had cut the night prior. I cooked a couple of them out tonight. I've never seen a steak with so much marbling. It was late so there was no prep time. They got some salt and pepper and were tossed on the Traeger. I don't know that I've ever had a more tender tasty steak in my life. It was obvious that this hand picked slab for the BIG GUY was far superior to that he had gifted me earlier. His steaks were to die for.. I kid you not. I'm in awe.
 
I have no idea how I haven't been more involved in this thread, its right up my alley. I use a smokin tex electric smoke and a Holland grill. I shovel the snow off my deck and grill year round like olbriar. I've been meaning to do a brisket and this thread is making me crave one even more.
 
Tex electric smoke?? I'm curious. As you well know if you've read any of this thread that I'm a noob to smoking with my Traeger pellet grill. How does an electric smoker work?
 
I had a cheap one that was pretty cool and used up north. Not much to it just an element on the bottom and a tray above it that you put water in with the chips and turn on. Then had to finish cooking on a grill it would only smoke fish to done for eating. Like said was a cheap one prolly way better today.
 
olbriar said:
Tex electric smoke?? I'm curious. As you well know if you've read any of this thread that I'm a noob to smoking with my Traeger pellet grill. How does an electric smoker work?
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It uses an electric heating element similar to one inside a stove along with a thermostat to control temp from basically 200 to 250. There's also a wood box inside where you can place the small chips you can find about anywhere. I only need about 6-8 small chips unless I'm smoking a shoulder, then I'll use more. Otherwise its a set it and forget it type of deal.

Some of the guys at work use Traegers and really like them but I think many of them have modified the pellet hopper to be larger. One guy I work with uses nothing but homemade 55 gallon drum pits. Another of my coworkers was on the Pitmasters TV show twice. We like our BBQ here. :D
 
Head to eastern North Carolina, good barbecue there my friends. ;)

Vinegar based, and man is it tasty.
 
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