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brine & temp for smoked turkey breast

Are you using the 5% he usually recommends, or the 10% quick brine? Also, are you weighing your salt and what salt are you using?

Is smokng a brisket pastrami?

I've used hickory, but really like grape vine if you can find it - rich and fruity and not too heavy.

Is smokng a brisket pastrami?

Smoke alone would make it smoked corned beef - I think. It's the additional rub plus the smoke that makes pastrami. Then there's the whole Montreal smoked meat thing, and I don't even want to try to sort that one out ;).

Is smokng a brisket pastrami?

Both corned beef and pastrami are corned (cured) brisket.

Corned beef is roasted, braised, boiled, or (sometimes) steamed after it is cured.

Pastrami is cured and then typically re-seasoned (I rub mine with Montreal steak seasoning) before being smoked.

I have a brisket in the fridge waiting for me right now that is destined to be pastrami. I like plain corned beef too, but I think that the smoke adds a ton of flavor to it.

Komodo Fake Green Egg from Costco: a good buy?

I have seen these at Costco and while it looks like a BGE, it didn't feel as robust as a BGE. I'd worry about longevity on the metal and plastic parts and warranty replacement on the ceramics.

If you've got a good Egg dealer in town, I'd check with them on the price of a demo Eggfest model.

I am going on 9 years with my large BGE and see no reason to ever need to ever replace it.

Dipping Sauce for Grilled/Smoked Wings

I've been making a spicy ranch dip lately that's similar to the Frank's one: http://www.franksredhot.com/recipes/s.... I use Penzey's ranch dressing mix and add a little minced garlic and lemon juice.

Commercial Spice Rubs

Penzy's has some good rubs - try their Trinidad on chicken, outstanding.

I am a huge fan of any of the Dizzy Pig products. They are a little pricier, but it's worth it. Lots of flavor and not much salt or sugar.

Winter Dreaming

Ditto - cold just doesn't bother the BGE. My current record is ribs at -17°F. I do try to stick to cooks that either take a little time and a lot of attention, or those that take a lot of time and little attention.

That said, I can't wait to slap some brats on the grill the minute there is enough daylight after work to do it.

Grill cooking gift for my Dude - help!

I have a few Emile Henry pieces that I use on my Big Green Egg and they are all great. They heat up a lot quicker than you would think. Probably as fast as a stainless pan. They don't have a lot of thermal mass, so not the best choice for searing or stir-fry.

That said, I often do my veggies in a old 9x13 cake pan. I set the meat on a rack above the veggies and let all that wonderfulness drip down.

What OTHER things should I smoke in addition to the 'main event'?

More pork butt! If you have the room, it doesn't take any more time to cook two butts than it does one. This way you get to do a little side by side testing with different rubs and sauces. And any leftovers can go in pulled pork tacos, or chilli, or baked beans.

BIg Green Egg aficionados-advice please!

I've had my large BGE for 8 years, and I've saved well more than it cost because I can make a way better steak on it than most restaurants can.

That said, $899 with no plate setter isn't a great deal for a demo Egg. They go for less than that at most Eggfests and might have been used only a couple of times.

$799 with the plate setter and the warranty on your name - now that would be worth it. Otherwise you might as well by new from a more reasonably-priced dealer.

Jul 12, 2013
FoodFire in Cookware

Big Green Egg alternatives?

"I'm thinking that the BGE would (a) last longer and (b) kill several birds with one stone..."

Bingo! That's exactly the thinking that drove me to the BGE. If you are just grilling, there are cheaper options that work just as well. If you are smoking a bunch of meat all the time, you'd want a dedicated smoker. But if you are doing all of the above, the BGE is great.

BTW - if you are really looking at just doing one butt or a couple of chickens, you might want to look at the medium BGE. The grid is just 15 inches across, but it can still handle a pizza, or 4 steaks, or 2 butts.

May 17, 2012
FoodFire in Cookware

Big Green Egg alternatives?

Costco has had both, but note that they are not an authorized BGE dealer so you may have warranty issues if you pick up a BGE there, depending on how stand-up BGE corporate is.

May 17, 2012
FoodFire in Cookware

Big Green Egg alternatives?

Apples and oranges - the OP was looking for a BGE alternative. While the Weber kettle is a fine grill (I've owned and cooked-through 2 of them), it is not (IMHO) a BGE alternative.

Most ceramic kamado cookers can hit a temp of over 1200°F for the best steaks ever, bake pizzas at 500°F, and smoke brisket at 250°F for 18+ hours on one load of lump. I enjoyed my kettle grills, but there's not one of them out there than can do all of that without some major modifications and/or user intervention.

May 17, 2012
FoodFire in Cookware

Big Green Egg alternatives?

All ceramic kamado-style cookers will produce similar results. That said, I love my BGE and wouldn't trade it. Part of that is because of the warranty:

Big Steel Keg has a 5 year warranty.
Primo Grills covers the ceramics for 20 years and metal parts for 5 years.
BGE offers 3 years on plate setters, 5 years on metal parts, and lifetime on the ceramics.

If you want the best price on a BGE, wait for an Eggfest in your area and then contact the dealer about buying a demo egg (used just for cooking at the fest) for about 2/3rd the usual price.

May 16, 2012
FoodFire in Cookware

How long to smoke a Turkey on the Big Green Egg

At 25 pounds, you might be pushing how much bird you can put in your large (I'm assuming you have a large) Egg. Do a test fit with the plate setter, roaster, and a basketball in place of the bird. You have to watch to make sure the breast isn't touching the dome thermometer.

If it is touching, maybe think about spatchcocking or breaking the bird down into white meat and dark meat: http://www.food-fire.com/index.php/20...

The last time I did a whole (non-spatchcocked) turkey on my large BGE I ran it up to 500°F, tossed in a chunk of apple wood and loaded the cold plate setter (legs up), a trivet, the roasting pan full of turkey, and then closed the lid. The dome temperature stayed at 500°F for about 5 minutes before dropping. I watched the thermometer and adjusted the vents to get the dome down to 350°F for the rest of the cook.

The turkey cooked for just about 4 hours total (roughly 15 minutes per pound), to the point where my Thermapen instant-read thermometer said the thigh was at 180°F and the breast was 160°F. This is a nice way to get a crisp skin and an evenly-cooked bird.