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| Name: |
PikeSki
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| Subject: |
Big Time BBQ on the BGE
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Date:
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6/15/2009 9:58:52 AM
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Here is the instructions for cooking "Rodney’s World Famous Pork Boston Butts". (It's not actually mine, but Dr. BBQ's but it is dang good!)
This is a basic barbecue rub "Big Time Rub" from Dr. BBQ that works on any food for smoking or grilling. Granulated garlic and onion are coarser than powder; you can substitute garlic and onion powder.
INGREDIENTS
1/2 cup salt
1/2 cup turbinado sugar (not regular sugar) (turbinado sugar can be purchased at most large grocery stores)
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
2 tablespoons ground nutmeg
INSTRUCTIONS
Combine all the ingredients in a bowl and mix well. Store any unused rub in an airtight container for up to 6 months.
COOKING
When your ready to cook your butt follow these simple instructions:
Put the Big Time Rub (heavily) onto the butt (including Fat Cap) 3-4 hours before cooking (keep refrigereated)
Pull the meat out of the fridge 1 hour before cooking.
Soak Hickory wood chips in water 1 hour before cooking (about 2 hand fulls)
Bring the Egg up to 225 degrees.
Add the soaked Hickory wood chips in the Egg.
Put the plate setter into the egg feet up.
Add the cooking grate.
Place the Butt in the egg Fat Cap side up (Fat Cap side up is critical)
Cook for 21-24 hours
The internal temperature of the butt should reach 201 degrees. (This does seem high but there is science to why you need to bring it to 201 degrees)
Pull the butt off the Egg and let sit for 15 minutes.
Pull the pork and serve. (You want to shred the outside skin as well (the black part that looks burnt) and include this in the BBQ).
ENJOY !
I typically use a North Carolina vinegar based sauce on top!
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| Name: |
Mack
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| Subject: |
Big Time BBQ on the BGE
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Date:
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6/15/2009 6:04:18 PM
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What's with the EGG?
I've heard of it, but their website is kind of vague about why it is so great.
So, why is it so great? What makes it different from a Weber? Features?
How much was it? What fuel?
Not dissin' you. I'm shopping for a unit that smoke and grill easily.
Thanks
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| Name: |
PikeSki
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| Subject: |
Big Time BBQ on the BGE
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Date:
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6/16/2009 9:31:22 AM
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Mac, thanks for asking. When I get asked this question, I always recommend that people go to the Eggtoberfest (in October) at the Atlanta Big Green Egg headquarters to answer it. They put out 200 brand new eggs and people come in from all over the country (and world) and cook on them. It's open to the public to come and enjoy the food all day long. There's something like a $40 registration fee but this covers all your drinks (including beer) and eating all day long. You simply walk around to 200 different eggs all day and taste test. I'm a believer that after that 1 day, you will be convinced of the difference. It's absolutely amazing what people cook on these things. Note - Registration opens in September and you will need to sign up to attend as soon as the registration opens on their website because it sells out in under 5 days. They can only take 1400 people and they will not sell tickets at the door.
You can also register to purchase (on-line during registration) one of the used eggs after the event. They also sell out quickly as this is the only time you will ever see the Eggs on sale. They provide the complete package of the Egg, Nest (stand), Grates, Ash tool, Bag of charcoal, Cleaner, and cap for a great discounted price (this is where I bought mine) but you have purchase it on-line before the event as they will sell out quickly also. Many people buy 4-5 used eggs at this event.
See - http://www.biggreenegg.com/eggtober.html for details.
My personal opinion to your question is that the Egg is so versatile in what it can do. I typically set the egg to 225 degrees with soaked hickory chunks and throw on 2-3 Boston Butts. I smoke these for up to 24 hours and never have to open the lid or change the charcoal. I have cooked up to 30 hours on 1 batch of charcoal. On the other end of the spectrum, when you want to grill a great steak on a gas grill, even a good gas grill will only get up to maybe 450-500 degrees. On the Egg you can easily get the temp up to over 750-800 degrees. (3 minutes per side and your done! - perfect medium rare). You can easily control the exact temp that you want. You can cook any meat (fast or slow), pizza's on the Egg Pizza stone, deserts, breakfast, Chinese, Mexican, smoked cheeses, and bake outstanding pies and cakes. All of these are done at the Eggtoberfest (and much, much more).
The big stainless steel grills (which will wear out eventually - I know) can cost from $1000 - $5000. The large egg is only around $800 (and much cheaper than that at Eggtoberfest). The secret is in the type of ceramic that they use. It was developed by NASA. It is very tuff and durable and lasts forever. I had a friend buy his over 25 years ago and he came to my house when I brought mine home and he said "yep...looks exactly like mine from 25 years ago" and he meant it.
I know there are a lot of "knock off" brands that have popped up in the last several years but I know that many of them have cracking issues (not covered in the warranty) or have many parts that will rust out. The Egg has none of these problems and the knock offs aren't much cheaper that the egg. Just my humble opinion. I hope you buy one or attend Eggtoberfest to see this machine in action. You will not be disappointed if you like to smoke/grill.
Let me know if you have any question!
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| Name: |
BigFoot
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| Subject: |
Big Time BBQ on the BGE
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Date:
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6/16/2009 7:53:37 PM
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Thanks! I am likin' this new forum!
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| Name: |
muddauber
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| Subject: |
Big Time BBQ on the BGE
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Date:
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6/17/2009 8:12:57 AM
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Thanks for the reply. Been wondering about them. Atlanta sounds like a great time.
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| Name: |
MikeElliottsBBQ
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| Subject: |
Big Time BBQ on the BGE
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Date:
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5/16/2011 9:58:51 AM
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The Big Green Egg is defiantly the finest grill made. If it seems a bit pricey remember that it will be the last grill you buy in your lifetime. Quality made and you get what you pay for. The only way to improve upon the BGE is to use "Mike Elliott's BBQ and Grilling Sauce" on your meat. From Lake Martin Alabama Mike Elliott's is so good it will Blow Your Mind. See it at MikeElliotts.com
URL: MikeElliotts.com
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