Which Big Green Egg should I buy?

As I've mentioned in the past, I've done cooking demonstrations for the local Big Green Egg dealer and have inadvertnetly become the resource for friends & neighbors who have questions about BBQ.  Okay so maybe that wasn't so inadvertent, but I do get asked for input to a variety of BBQ & grilling related questions and I'm quite long on opinion.  =)

One of the most common questions I get is "Which Big Green Egg should I buy?".  And in my normal fashion, I answer that question with a question of my own.  How many people are you going to cook for?  Or, How much meat do you typically cook at one time?

I think these questions are much more relevant than the frequency with which you use your grill or even what things you like to cook.  The latter is really a testament to the felxibility of the Big Green Egg.  Grill (hot & fast) or smoke (low & slow), it's the most versatile outdoor cooking device I've ever seen or used.

Nonetheless, here's my recommendations for which BGE to buy.

• If you normally cook for less than a dozen people, I'd buy a large.
• If you normally cook for just your immediate family, I'd buy a large.
• If you like to accessorize your major purchases, I'd buy a large.  There are tons more accessories from Big Green Egg and 3rd party manufactures for this size than any other.
• Now if, like me, every time you fire up the grill you draw a crowd, then I'd get an X-Large.
• Mini-Med: 
  • To me, these sizes fit niche uses. 
  • I think a medium is a great addition for someone who already owns a Large, or wants to use it for times when you're cooking for just yourself &/or your spouse.
  • A small might be good for the RV, tailgaiting, or an activity where portability is important.
  • Mini?  I can't think of a good use for a mini except maybe as a paperweight or conversation piece in your den.  I just can't imagine ever getting much use from that size Egg.

Well that's the selection criteria as I see it.  Am I right or wrong?  Let me know by leaving a comment.

Cheers,
Braddog

Back to Basics

The last 2 significant cooks that I've done this summer were done at remote locations.  In fact, I haven't yet hauled the Backwoods Pro Jr. home.

So that means I've spent the last few weeks cooking on the Big Green Egg and even the Bubba Keg.  It's been kind of fun to get back to basics and not have the weight of preparing BBQ for a couple of hundred people.

Last weekend, I cooked 2 packer briskets on the Big Green Egg and really enjoyed the results.  This weekend, I think it'll just be some grilled chicken, maybe a fatty, and some ABT's.

I've gone back to the basics of late, and it's refreshing.

Cheers,

Braddog

Brisket on the Big Green Egg

For me, BBQ has traditionally been pork.  Ribs, pulled pork, pork steaks, etc.; it was always pork.  I had always heard and read about the elusive brisket and based on the horror stories on the interwebs, I never even tried to cook one until I bought my Big Green Egg.  Since then, I've had a decent amount of success cooking briskets for my friends, family, and co-workers.  So I thought I'd share what I've learned since I first tackled what is arguably the hardest piece of meat to cook well. 

• Packers, flats, & points:  You'll typically find brisket sold in one of 2 ways; flats or packers.  A packer cut brisket is packaged in a cryovac package and usually runs 10+ lbs.  It's actually 2 cuts of beef, the brisket flat & point.  The bottom side of the package will reveal a thick, hard, white fat covering.  This gnarly looking piece of meat covered in fat always intimidated the heck out of me.  You'll also find a brisket flat, which is the leaner of the 2 parts of a brisket.  It will have the same covering of fat, will cost a little more per pound, and typically goes 6-8lbs.  (note: we won't talk about "corned beef" briskets that you can find in the grocery stores)
• Trim the Brisket:  I often cook brisket flats for my family, but the packers are awesome and what most folks cook for BBQ competitions.  Either way, trim that brisket.  I hate to get a brisket sandwhich in a BBQ joint and find a huge ribbon of fat along one side of the meat.  Additionally, any seasoning that you do to a brisket won't penetrate that fat layer.  If you're cooking a packer, don't try to seperate the 2 cuts.  They'll come apart much easier after they come off the cooker.
A Large Brisket Flat
• Rub &/or inject:  After the brisket is well trimmed, apply your rub &/or injection.  I don't typically inject, but I do apply a generous rub to the brisket.  I like a combination of fresh cracked black pepper and kosher salt, but there are lots of good brisket rubs on the market.  Note:  some folks like to slather their butts &/or brisket with yellow mustard.  I used to, but frankly I've abandonded the practice and find that I don't miss it at all.
• Indirect Cooking:  Set your cooker up for indirect cooking.  On the Big Green Egg, that means platesetter installed feet up and temperatures steady at 250 degrees.  I like to put a disposable aluminum pan between the platesetter feet and the cooking grate to catch as much of the extra drippings as possible.
Brisket Flat Finishing on a BGE
• The Stall:  Like a pork butt, a brisket will reach approximately 160-170 degrees internal temperature and go into a stall.  During this time, the connective tissues in the brisket are breaking down and the magic is happening.  Once the process is complete, the temp will begin to climb again.  When it hits ~195 degrees and a temperature probe slides in easily with little reisisance, the brisket is done.  Frankly, this thing is going to look like a meteorite when it's done but don't let that fool you.
• Burnt Ends:  At this point, if you've cooked a packer cut brisket it's time to seperate the flat and the point.  You should be able to take a long knive and easily cut through the vein of fat that seperates the flat from the point.  The point is fattier and once removed, cube it, sauce it, and return it to the cooker.  The extra fat will continue to render from the pieces and the sauce will carmelize.  The sugar in the sauce will darken until the pieces look "burnt", but trust me they aren't and they are good eatin'!
Sliced Brisket, Ready to Serve
• Rest, slice, & serve:  I find that a brisket benefits even more from a little rest period than a pork butt.  I like to let it rest for at least a half hour.  During this time, the juices redistribute throughout the meat.  I typically slice with an electric knife and serve.

It's true that it's harder to get a perfect brisket than a perfect pork butt, but even the briskets that miss the mark are awesome.  So don't be afraid or intimiated by that hunk of fat covered meat in your butcher's meat case.  Take it home and give it a shot, it's totally worth it.

Cheers,
Braddog 

Review: Big Green Egg

Since I've been blogging, I've been cooking on a Big Green Egg.  But it dawned on me recently that as much as I evangelize the merits of the Big Green Egg, I've never actually written a review on the product.  What prompted this review is the number of people that are coming to GrillandBarrel.com after doing a search for "Big Green Egg Review".  Well for those of you that have gotten here through that method, here goes.

For centuries, people have cooked in clay vessels.  Evidence of clay cooking vessels have been found all over the world.  From the tandoor cooker in India to the mushikamodo in Japan, it's believed that these are the precursors to today's kamado style cooker.

Kamados became popular in the US after World War II.  Today, there are a number of companies making kamado style cookers using ceramic and refractory materials in their construction.  Big Green Egg began production in 1974, first using clay materials and finally the ceramic construction used today.  Based in Atlanta, Big Green Egg is the world's largest producer and international distributor of ceramic, kamado style cookers.

There are many advantages to this style of cooker and in particular, the Big Green Egg.

• Temperature Control - once the ceramic material comes up to temp, it retains the heat for hours and doesn't require a large fire to maintain that temp.
• Low Fuel Consumption - as stated above since the ceramic is radiating retained heat, only a small fire is needed for low temperature smoking and thus only a small amount of fuel is required.
• Moisture - this style of cooker does not require a pan for water or other liquids.  The ceramic retains the moisture in the cooking chamber and produces moist & flavorful results
• Grill or Smoke -  Of course you can cook indirect on lots of grills, but few afford you the ability to smoke or grill equally well.
• Active User Community - There's a very strong following of fanatical owners of the Big Green Egg online.  Called "Eggheads", you can find them hanging out at the Egghead Forum or gathering at regional "Eggfests" around the country.  The granddaddy of all eggfests is in Atlanta in October called Eggtoberfest.  There's plenty of advice, tips, techniques, and recipes willing shared among the loyal following.

Of course there are some drawbacks to any product, and the Big Green Egg is no exception. 

• Capacity - Although you can add additional cooking grates higher into the dome, there's no getting around the fact that capacity can be an issue if you often cook for large groups.  Now by "large", I mean more than ~20 folks or so (depending on what your cooking).
• Portability - These things are heavy.  As such, they're not great for tailgating, camping etc.

Personally, I find that the advantages to a Big Green Egg outweigh the disadvantages.  And since the product comes in sizes ranging from mini to X-Large, I'm confident that there's a size that's right for everyone.

Since I acquired my Big Green Egg, the way we eat as a family has completely changed.  I cook nearly every weekend and often times throughout the week.  With a little practice, you can have the cooker running and ready to cook in less than 15 minutes even though it's charcoal.  So being able to cook dinner after work is very easy to do.  When I cook on Sundays, I am most often smoking (or cooking low & slow).  This typically means a larger meal with plenty of left overs.  

Throughout the pages of GrillandBarrel.com, you'll find lots of my own experiences with the Big Green Egg.  So peruse the information here and let me know if you have questions or feedback on the product.

Maybe I'll run into you at an Eggfest someday!

Cheers,
Braddog 

Recap: Grillfest 2011

As I mentioned earlier, I spent the day on Saturday demonstrating how to cook on the Big Green Egg, answering questions from current & prospective owners, and helping the local dealer with their big spring event.

I had the two Big Green Eggs lit by 7:15am, and the first side of ribs went on by 7:30am.  I staggered the start times of baby back ribs, so that we had finished samples at staggered times later in the day.  We then put biscuits & sausage on the XL Big Green Egg and the early attendees were treated to breakfast.

The rest of the day, we kept a steady supply of ABT's, spatchcocked chickens, pork steaks, pizza, and bacon wrapped meatballs on the grills.  By 8:00pm, my dogs were screaming and I was glad to pack it in and call it a day. 

By all accounts, the dealer had a good sales day and collected quite a lot of canned goods for their food drive.

I'm pretty confident that we made converts of quite a few grill buyers.  Mission Accomplished!

Here is a link to the rest of the Grillfest 2011 Photos.

Cheers,
Braddog

Grillfest 2011

Just like last year, my buddy & I will be demonstrating the Big Green Egg for the local dealer.  This is their annual wing-ding where the manufacturer's representatives come and display their wares, answer questions about their products, and cook samples for folks to try.

Last year the Big Green Egg rep couldn't make it, so we stepped up and handled the demo in his place.  They asked us back for another demo on Father's Day weekend also.  I don't mean to brag, but between the two demonstrations and their normal sales efforts we sold every Egg of every size that they had ordered for the entire season....and then some.

So if you don't have plans this weekend, come on down to Hearthside Grill & Fireplace to check out the Big Green Egg (as well as the Weber, Traeger, & Holland line ups). 

Here are the details:

Hearthside Grill & Fireplace

http://www.hearthsidegrill.com

418 South Belt East
Belleville, IL

One Block East of the Fairgrounds.

We'll be there from 8:00am - 8:00pm this Saturday, April 30th.  Hope to see you there!

Cheers,
Braddog

Review: Andria's Steak Sauce

When I first moved to the St Louis metro area over 20 years ago, a friend introduced me to Andria's restaurant in O'Fallon, IL. They lived up to their reputation then and now by preparing one of the best steaks in the area. Their signature steaks are basted in their own sauce, and I have to tell you that the sauce is well worth adding to your backyard endeavors.

I really enjoy using this sauce as a marinade for steaks, but it goes equally well on chicken breasts and pork chops. It's unique flavor adds a bit of salt & garlic goodness to the meat whether you "brush it on" as they apparently do in the restaurant or choose to marinade as I do.

I recently grilled two whole beef tenderloins for a Christmas gathering. I marinated each of them for 4 hrs in a zip lock bag full of Andria's sauce. When I placed them on the grill, I used the leftover marinade as a basting sauce throughout the cook. I received rave reviews from the diners at our party. I've never met anyone who didn't enjoy steaks prepared in this manner.

If you're in the St. Louis area, the local grocery stores carry the product. If not, it's available online here .

Cheers,
Braddog

BBQ Ribs in 2 Easy Steps

When I first began trying to create great ribs, I stumbled upon the 3-2-1 method. That's the method that involves 3 hrs in the smoke, 2 hours in aluminum foil, and another hour in the smoke (or a variation of these times).

That method produces pretty good ribs, but there are some that say the time in foil is steaming the ribs, not BBQing them, etc. I say if you like your ribs that way then have at it.  In fact, I was a 3-2-1 guy myself until this summer.  I've had the chance to cook more ribs this season than ever and here's what I've learned.

• Foil...who needs it?  Partly due to the fact that I've begun to cook on a Backwoods Fat Boy where doing a whole lot of ribs at once makes foiling a huge, time consuming effort, I no longer wrap my ribs in foil.  The Backwoods & the Big Green Egg maintain a moist cooking environment and I don't find that I need to bother with the foil to get great results.
• Cooking at a little higher temp isn't a bad thing.  I've always tried to keep the cooker at 250*, but it turns out that most things are just as good at 275*.  When demonstrating the Big Green Egg this summer, it was hard to keep the temp below 275* what with everyone wanting to see the meat on the cooker.  Frankly, those are some of the best ribs I've done.
• Patience, as I've stated earlier, truly is a virtue.  Foiling the ribs and messing with all that always seemed like the magic to getting really tender, juicy ribs.  But guess what, if you're patient and let things take their own course, good things will happen.
• 3+2+1=6  Now I didn't have to take up BBQ to learn that math, but my new approach to BBQ'ing ribs has them finishing in that amount of time or less...usually less.  I think that foiling made me feel like I was a more integral part of the process than I really am.  Frankly, the fire & the smoke are doing all the work and don't really need my involvement othen than tending the fire.

So my revised rib process looks like this:

• Put the ribs on
• Take the ribs off when they're done

Doesn't get much simpler than that!

Cheers,
Braddog

Spatchcock Chicken on the Big Green Egg

I’ve done this several times and pulled the chicken for sandwhiches and the like.  However, I’ve had two conversations this week with folks who didn’t necessarily get what I was talking about.  So here’s a shot of a “spatchcock” or butterflied chicken.

To do this, just cut down each side of the backbone/spine of a whole chicken and remove it.  Place your fingers in each side of the incision, press inward on the breast bone with your thumbs, pull each side apart apart at the incision that you’ve made, and the breast bone will crack open till the bird lies flat.  I grill these at ~325 degrees or so for ~1 hour & 15 mins (or until they’re done).

If you haven’t tried this, you should.  It’s pretty darned tasty.

Cheers,
Braddog



Beef Tenderloin - Round 2

I've had family in town for a long weekend and we've had a world class weekend running the cookers.  Today, I decided it'd be steak & potatoes in recognition of my father-in-law's birthday.

Last week I took a run at trimming a beef tenderloin and slicing it into steaks.  This week I elected to roast the tenderloin whole.  Wow!  This thing rocked.  I cooked it till it was ~155 degrees in the thickest part.  This allowed me to cut steaks of different levels of doneness to allow for personal preferences.

Here's a shot the whole tenderloin cut in half before I carved it.

Cheers,
Braddog