Hello from Toronto!
Hello all! I have been a casual griller/smoker for about 10 years since I purchased my prized Big Green Egg. I am a rank amateur and I have had more than my share of misfires, but I have really enjoyed the journey and the learning! Over the years I have benefited from many of the recipes and tips on AmazingRibs.com and my Pitmaster membership was long overdue!
I use my BGE to cook everything from steaks and chops, to chicken and seafood, burgers and pizza (with varied success), but I enjoy the longer cooks the most and have tried pork butt, brisket, prime rib, a whole turkey(!), and beef and pork ribs (many times). I like to cook for larger crowds, especially at the family cottage on the lake - it is always more fun with plenty of others around to keep you company!
I have a Thermapen to keep me on track for anything grilled, and a Redi-Chek thermometer system for the longer cooks. On my wish list is an air regulator/blower for my BGE and I would love to hear about any recommendations or others experiences (are they worth it??).
I was fortunate to get a sous-vide as a gift a while back and I have had very good success combining the sous-vide with the BGE - especially for large beef ribs which I have had some difficulty with in the past.
I am really looking forward to learning from all of the seasoned cooks and to get some new ideas!
I use my BGE to cook everything from steaks and chops, to chicken and seafood, burgers and pizza (with varied success), but I enjoy the longer cooks the most and have tried pork butt, brisket, prime rib, a whole turkey(!), and beef and pork ribs (many times). I like to cook for larger crowds, especially at the family cottage on the lake - it is always more fun with plenty of others around to keep you company!
I have a Thermapen to keep me on track for anything grilled, and a Redi-Chek thermometer system for the longer cooks. On my wish list is an air regulator/blower for my BGE and I would love to hear about any recommendations or others experiences (are they worth it??).
I was fortunate to get a sous-vide as a gift a while back and I have had very good success combining the sous-vide with the BGE - especially for large beef ribs which I have had some difficulty with in the past.
I am really looking forward to learning from all of the seasoned cooks and to get some new ideas!
Comment