Grill and Barrel

The Contestants

NOTE:  The Bubba Keg has been re-branded to the Big Steel Keg.

If you’re a regular visitor, you know that I’ve been cooking on the Big Green Egg for a couple of years and recently acquired a Bubba Keg to add to my arsenal.  While both follow the tradition of the Kamado style cooker, they employ slightly different construction materials and techniques.

In my first head-to-head throwdown, I was surprised when the Bubba Keg came out on top.  In that test, I smoked a load of pork steaks on each cooker and submitted the results to family & friends for their choice of the best.

Bubba Keg - Ribs on

Big Green Egg - Ribs OnI took advantage of the great weather over the weekend to conduct Round 2 of my throwdown between the Bubba Keg & the Big Green Egg.  In this head-to-head competition, I bought a package of baby-back ribs from Sam’s Club, prepared them identically, and put half on the Bubba Keg & half on the Big Green Egg.  I started the fires at the same time (actually one right after the other since I was working alone), using the same fuel & indirect setup in both cookers. 

• Fire Control – As I’ve said before, I find it much easier to control temp on the Big Green Egg.  This cook was no different, but I do find that I’m getting better with the Bubba Keg.  The thing I took notice of on this cook was the elapsed time to “ready to cook”.  In order to keep the Bubba Keg fire under control, I really have to take my time in bringing the fire up the target temp.  However, I can rush the Big Green Egg right up to temp and be ready to cook very quickly.  Advantage here remains with the Big Green Egg.

• Cooking Environment – I commented during the last throwdown that the cooking environment seemed to much more moist with the Bubba Keg.  Again, I was impressed by how much so during this cook.  As stated earlier, I did not employ the 3-2-1 method.  However, the ribs from the Bubba Keg were falling apart as though I had foiled them.  The ribs off of the Big Green Egg were a little firmer and more like competition ribs that have a little tug but pull clean from the bone.  This one’s too close to call as it really is a matter of preference as to how you prefer your ribs.


• Taste Test – I was really surprised in this category.  My family & the friends who helped in the blind judging are used to eating ribs from the Big Green Egg prepared with the 3-2-1 method.  So I really expected the preference to be for the ribs from the Bubba Keg, since the expectation has become that the ribs fall off the bone.  However, 6 out of 8 testers actually chose the ribs from the Big Green Egg.  Advantage, Big Green Egg.

Bubba Keg - Finished Ribs

Big Green Egg - Finished Ribs

Round 2 of the head-to-head throwdown goes to the Big Green Egg.

So I’ve spent two glorious afternoons cooking on a couple of pits that produce some awesome BBQ.  I’ve tried to quantify the differences and find an advantage to one or the other, and I think I’ve done so.  However the margin of victory in each head-to-head competition is so slight that it’s really difficult to call a winner and in some cases it’s a matter of personal preference.

If you’re cooking on either the Bubba Keg or the Big Green Egg, you have chosen a cooker capable of grilling, baking or producing great BBQ.  If you're considering either of these cookers, you're making a great choice.

Cheers,
Braddog