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Thread: Grilling

  1. #61
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    Quote Originally Posted by NightTrainLayne View Post
    It's not $1,500. It's more like $800 for the base model, $1,000 by the time you buy all the necessary accessories.

    But I got mine discounted for around $650, $800 total with accessories.

    www.biggreenegg.com

    It's based on old Japanese "Kamado" ovens. It's 100% ceramic, made out of the same ceramic that NASA uses on the space shuttle. You can smoke something for 18-20 hours at 200 degrees, or sear a steak at 700 degrees all on the same piece of equipment. The versatility is what really sold me.
    The Japanese can make a good car, but I am betting they know dick about good BBQ!
    Quote Originally Posted by Day1BroncoFan View Post
    I'm happier than tom brady in a gay bar....

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  3. #62
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    I am doing shrimp tonight.

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    Quote Originally Posted by BeefStew25 View Post
    I am doing shrimp tonight.
    i've never met shrimp. is he nice?
    Quote Originally Posted by Buff View Post
    I don't know much about anything. In fact, I am one of the dumbest people alive.

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  6. #64
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    Quote Originally Posted by slim View Post
    The Japanese can make a good car, but I am betting they know dick about good BBQ!
    Well, that's why this American company appropriated the technology and now mass produces it over here, so that we can put it to good use.

    What got them started was a huge number of WWII Pacific theater vets brought over Kamado ovens back with them after the war, but unfortunately, they would eventually crack and deteriorate. Now BGE makes them with this great NASA ceramic, and it has a lifetime guarantee.

    If only you were nearer, I'd smoke a butt for you to sample.
    Quote Originally Posted by BigDaddyBronco View Post
    We have lost NTL forever to the elitist crowd. Big green egg, home brew, hot latina wife, ...
    Quote Originally Posted by Tned View Post
    they are like NTL, so blinded by hatred and rage

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  8. #65
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    Quote Originally Posted by NightTrainLayne View Post
    Well, that's why this American company appropriated the technology and now mass produces it over here, so that we can put it to good use.

    What got them started was a huge number of WWII Pacific theater vets brought over Kamado ovens back with them after the war, but unfortunately, they would eventually crack and deteriorate. Now BGE makes them with this great NASA ceramic, and it has a lifetime guarantee.

    If only you were nearer, I'd smoke a butt for you to sample.


    I have always wanted to learn how to smoke. Of course I have been around grills most of my life, but never a smoker. I am going to have to look into this BGE.
    Quote Originally Posted by Day1BroncoFan View Post
    I'm happier than tom brady in a gay bar....

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    I think this is the best thread for this video

    Iím an Autistic Self-Advocate. If you have any questions about Autism/Aspergerís, feel free to ask. Iím not offended by any question asked by anyone who has a genuine desire to understand us better.

    https://aacphoenix.com/

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  11. #67
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    I bbq’d some steaks over Kingsford Applewood Charcoal and this rub. I highly recommend both. Some of the best steaks I’ve had.

    Click image for larger version. 

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    why you so serious!

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  13. #68
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    Man, this thread brings back some good memories.

    I've got a brisket going since midnight last night right now. It's at 174 degrees internal temp right now.

    I miss Clay. . . tried to text him a month or two ago, but he never answered.
    Quote Originally Posted by BigDaddyBronco View Post
    We have lost NTL forever to the elitist crowd. Big green egg, home brew, hot latina wife, ...
    Quote Originally Posted by Tned View Post
    they are like NTL, so blinded by hatred and rage

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  15. #69
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    Smoked some ribs on the Traeger yesterday. They came out AWESOME. Here's what I did:

    Two racks of baby backs.

    Dry rubbed with The Salt Lick (a BBQ joint in Austin) rub.

    Set the Traeger to 180 and smoked for five hours.

    Remove the ribs and increased heat to 225. Placed the ribs in a deep metal pan then poured two bottles of Redd's Apple Ale in to the pan and rubbed the top of the ribs with brown sugar. Covered the pan with foil and put back on the grill for four more hours.

    Removed the pan from the grill and increased heat to 300. Once the heat got to 300 I placed the ribs back on for an additional hour and basted with Sweet Baby Ray's a couple times.

    I had a hard time getting the ribs back on the grill after removing them from the pan because the bones started falling out. I probably could've taken them off for good at that point but I wanted that bark on the top from the BBQ sauce.
    Click image for larger version. 

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    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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  17. #70
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    Quote Originally Posted by SR View Post
    Smoked some ribs on the Traeger yesterday. They came out AWESOME. Here's what I did:

    Two racks of baby backs.

    Dry rubbed with The Salt Lick (a BBQ joint in Austin) rub.

    Set the Traeger to 180 and smoked for five hours.

    Remove the ribs and increased heat to 225. Placed the ribs in a deep metal pan then poured two bottles of Redd's Apple Ale in to the pan and rubbed the top of the ribs with brown sugar. Covered the pan with foil and put back on the grill for four more hours.

    Removed the pan from the grill and increased heat to 300. Once the heat got to 300 I placed the ribs back on for an additional hour and basted with Sweet Baby Ray's a couple times.

    I had a hard time getting the ribs back on the grill after removing them from the pan because the bones started falling out. I probably could've taken them off for good at that point but I wanted that bark on the top from the BBQ sauce.
    This reads a lot differently if you imagine someone cooking a human ….

    /nut

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  19. #71
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    Quote Originally Posted by Hawgdriver View Post
    This reads a lot differently if you imagine someone cooking a human ….

    /nut
    Good point.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  20. #72
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    Pulled pork on the Traeger yesterday. Came out great!

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    Quote Originally Posted by Davii View Post
    Pulled pork on the Traeger yesterday. Came out great!
    Brisket on the BGE yesterday. One of my best ever. And got it done in about 6.5 hours!
    Quote Originally Posted by BigDaddyBronco View Post
    We have lost NTL forever to the elitist crowd. Big green egg, home brew, hot latina wife, ...
    Quote Originally Posted by Tned View Post
    they are like NTL, so blinded by hatred and rage

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  23. #74
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    I'm going to do a brisket in a few weeks. Got some other things I wanna do before that though. I found a really good sounding venison backstrap Traeger recipe with a bourbon raspberry reduction sauce that I want to try. Also want to do some salmon. The HEB by me had whole yellow fin tuna in store last weekend that they were cutting filets off of on the spot and I am regretting not getting some.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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  25. #75
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    I ended up doing ribeye yesterday. I poached the "recipe" from the Traeger website, but they came out fantastic.

    Dry rub and rest for 30 minutes.

    180 for an hour.

    450 for six minutes per side.

    Made a bourbon butter sauce to put on top of the steak and sautťed some mushrooms. All came out really good.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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