gREEN eGG ON fACE
 

I went out and used some Trust Fund Money and bought one of those Big Green Egg BBQ thingys...

I got it home and put the thingy together, put the requiset amount of wadded up newspaper in the bottom with Lump Charcoal on top. Lit the fire and in 10 minutes the temp gauge was treading 700*...so far so good....

Got a nice 9 pound Port Butt Roast, put the dry rub on it, put it on a roasting rack with drip pan full of Sherry and on it went at 7:30 PM.


Immediately I closed the dampers down and the temp dropped to 220*...I said Ok and let the Pork Roast cook...It held that temperature for hours and hours. Somepalce in there I fell asleep on the Lazyboy...and at 3:30 AM I awoke went out to check my Roast out and the temp had dropped to 150*, with the internal temp gauge in the roast reading 120*. I took the roast off and stirred the coals and after about 1/2 an hour the gauge was reading 350*. I went to bed somewhere in there and when I awoke at 9:30 I went out and noticed the temp had dropped again to 150*, this time because most of the coals had been burned. The internal temp in the roast was about 140*. So I took the dam Roast and shoved in the oven at 325*. When I returned from a visti to the Dentist at 12:30 PM the roast had finaly cooked.

I have to say that the Roast tasted dam good....but 17 hours to cook a Pork Roast is WAY TOO LONG......


I realize my mistake was to have too low of a temperature to begin with...next time it's going to be 325* all the way...and then I'll tell you all whether or not the dam thing works gud or not...

So far as I can see I like the Big Green Egg and am anxious to try it again....It does use a small amount of coal and it's uses can be quiet extensivre...

No Tabs, NO! Not 325!

Low and slow is the rule for heavenly smoked meat. The lower the temp and the longer the cook time the better. In theory, if a smoked Turkey was done when the internal temp reached 190 degrees, you would want the smoker at 191 degrees for a few days!

I had a 35 Gallon Drum BBQ...where I would put a 7 lb Pork Roast on and in 4 1/2 hours the thing would be falling apart....I once took one to one of my friends house for dinner and 3 of us ate the whole dam thing in one sitting...

Like Emeril says, "Pork fat rules!"

Tabby, since you seem to like cookin big ole slabs 'o meat, you need a big-ass rotisserie. I love mine!

Nothing like BBQ pork tenderloin. Mmmmmmm.

My wife does a mean Puerto Rican style roast pork sholder wtih tons of garlic, and the skin on and crunchy. Rice, beans, plantains (sweet or tostones), maybe some fried yucca. A can of Boddington's with that majik widget, and maybe some brownies for desert a few hours later. mmmmm....

tabs, on the cooking channel there was a recent episode on "Good Eats" about how to BBQ. Alton Brown used an electric hot plate so he could control the heat (use just enough to make the wood chips smoke).
jürgen

on another culinary front, any of you guys have one of those "set it and forget it" chicken rotisserie deals. one of the best gadgets in my cooking room. i cook one of those suckers a week and eat it all week. chicken salad, burritos, sandos, just plain chick leg, and what ever else i got a hankerin for. think is you can get a chicken frier on sale for 4 buck some times. $4 and it will account for five or six meals through out the week.

i think the thing was like 30 bucks and ive dam near killed the thing in three years. it spins slow now, but sstill run calente'

I have a Weber with the Rotisserie. I use it from time to time. Chicken, Leg of Lamb...I take the bone out, make Lamb Stock with it and use the Stock for Rice Piliaf (Golden Raisins, Pine Nuts, Parsley). Pork Roasts and Prime Rib.

I also had a Water Smoker...Which did good stuff too..but I wasn't thrilled with the way it worked...always was down on my knees fooling with the fire.

When my Drum rusted out in the bottom (10 years) I decided to buy the New Braunfels Bandera (Wallyworld for $250). what I liked about it was the fact that not only did you have an offset firebox for indirect heat (looks like a Filing Cabinet with a Firebox on the side) but also a water pan in the bottom to creat moisture. Ribs, Salmon, Cheese, Chicken, Sausage all come out great with the thing. However Pork or Brisket either hasn't cooked or drys out...It was recommended to try a drip pan to help keep the moisture for Roasts.

But as always we are looking to try new things....I have looked at the Big Green Egg BBQ's (They were called Kamodo's back in the day) ...Oh at least 20 years ago..and have always wondered how well they worked, they intrigued me..I had always looked but never purchased, never wanting to spend the money. So finaly desire and curosity has won out, especially after some of the boyz on this Board raved about them. So now I am giving the THINGY a try.