The Big Green Egg
Reader Greg McDaniel proposes a topic for Eat Arkansas discussion: "You should have a topic that covers using a grill called the Big Green Egg. BGEs are an excellent way to cook this time of year."
OK, Greg, consider the topic open. Any readers with experience? I've seen these and wondered about them. But I'd be hard-pressed to switch from my Weber kettle. For almost 18 years now, it's done yeoman duty on my deck (I've had to replace grates and grills.)
You simply cannot screw up chicken with the Weber kettle. Build small fires on two sides and put the chicken in the middle, where it cooks by circulating heat, not over coals. Check back in about an hour and it's done, juicy inside and with the crusty skin that's, admit it, the best part of the chicken. I generally marinate cut-up chicken in oil, vinegar, salt, garlic and other stuff depending on my whim. But I also use the kettle for beer can chicken. A whole chicken, roasted to a deep golden brown, crackly all over, is also a wonder.
Can the Green Egg beat it?
Comments
As a Weber devotee, I agree with Max. Nothing beats the kettle- and I've tried LOTS of others.
Haven't tried the BGE. Those things are ridiculously expensive.
Posted by: Lew![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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November 14, 2007 12:48 PM
I have wanted a BGE for sometime and recently received one as a gift. I have eaten off of friends and co-workers BGE for years and it has always been eggceptional. I must admit that I have limited experience cooking on it, but to this point have been very impressed with the moisture retention that this grill offers.
I plan to cook the family turkey on it next week.
What other recipes have my fellow Eggheads tried?
Posted by: EggHead![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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November 14, 2007 04:08 PM
I'm partial to my old PK (Portable Kitchen) made in good ole Arkansauna. They still make them and they're pretty pricey, but I've found a couple over the years at yard and estate sales. This baby can cook! It's made of cast metal that's fairly heavy allowing for even heat. My only problem is finding replacement grills that fit correctly.
Indirect heat is the way to go when you're cooking low and slow. I've had good luck making an impromptu smoker by adding a tin can filled with water in the bottom center, and placing the charcoal around the can. Place green wood sticks on the coals and you're good to go. Hickory will do in a pinch, but pecan or apple wood is my favorite. The steam from the water can seems to transport the smoke flavor into the dead animal much better than plain old charcoal alone.
Oh, I've tried smoking veggies also, and they consistantly taste like soap. So, for veggies, it's direct fire for me, no added smoke from green wood.
Posted by: pollen![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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November 15, 2007 08:38 AM
My $80 Brinkman Smoker works just fine, thank you.
Posted by: Quapaw![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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November 15, 2007 11:38 AM
I have eaten food cooked in an Egg and it IS excellent. But they want way too much for the damn thing. I confess that I have lost my fascination w/charcoal and have crossed over to the dark side. I know use an 8 burner Sears Kenmore that does great. And for slow cooking, my bigassed Hudson grill is perfect.
The ex accused me once of "having a grill fetish." Maybe she was right. But that's pretty harmless as far as fetishes go.
Posted by: bopbamboom![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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November 15, 2007 12:59 PM
Jumping slightly off-topic here, but have any of your seen the new gas-fired, no-oil, turkey "fryer" by CharBroil? Website in linked to my name.
Posted by: dk![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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November 16, 2007 03:05 PM