It’s funny how polarizing the new BGE chiminea has been since it “leaked” online. Yes it’s more expensive than a Solo Stove, but maybe I’ve just drank too much of the green Kool-Aid, but I think they’re pretty damn cool.  I had the chance to see a couple of them at the Ace Hardware show a few weeks ago and knew that I’d have to grab one when they were released. Grabbed one this morning as they started hitting the stores and I love it. Puts out some pretty good heat, is about the size of a Medium Egg and looks great. Perfect addition to our pergola! *As the Buffalo posted, BGE also has a ..read more

I just acquired an older, used Lg. Egg with a weathered BGE table. The cooker is great but the table is rickety and needs some planks and other wood replaced. Does anyone know what kind of wood the BGE tables are made of and if there is a vendor for that wood?  ..read more

How do I create a crispy pizza crust ..read more

Thank you @lousubcap for your kind words and I’m moving this to the main threads at your advice.  My buddies and I have done a decent amount of cinder block pit hogs. My Sunday school teacher has been wanting me to do one for sometime for a fellowship meal, and it finally came together.  Instead of moving 72 cinder blocks, a good buddy of mine was gracious enough to let me borrow his Lang 84. Let me tell you, this thing was a beast. Reverse flow. And the temperature control was single digit tuning. Ended up taking about two sticks of hickory every hour.  There’s a lot of diff ..read more

Neighbor was cleaning out his house and dropped his Recteq RT-B380 Pellet Grill on my driveway.  I had seen him use it for (Frozen) Pizzas and commented that it did a great job and looked like a great tool.  https://www.recteq.com/products/rt-b380-wood-pellet-grill I think its an older model of that one as it doesnt go past 500 degrees. Anyway- hauled it into the Backyard and in front of impending rain decided to give it a run. Had to get some Pellets, got a chicken and a Flank Steak.   Took me a minute to get it fired up but once it got going it hit 400 in about 20 minute ..read more

Got this as a gift and just got around to cooking it. I've had several briskets from SRF over the years but this is the first RR product or rib roast from either  Trimmed off some hard fat. Slathered in softened butter mixed with beef rub. 250 for about 4 hours until 125. Crept up to 135 during 1 hour rest.  It was a bit better than a typical choice roast from our local grocery options (HEB or Randall's) but not as good as prime. I personally wouldn't purchase this based on the price difference. Just for reference, right now at HEB choice is about $13/lb and prime is about $20/lb ..read more

We had friends over tonight so I decided to showcase the large by cooking a rotisserie chicken. Rubbed with Dizzy Pig Wonderbird and slathered with BBQ sauce. I stack the charcoal towards the back to prevent excessive smoke. Cooked at 375F dome temperature until the breast was 165F. I used the LetzQ rotisserie, which is specifically designed for the Big Green Egg.  Charcoal stacked at the back for direct cooking: Cooking nicely: Ready to carve: Served: Thanks for looking.  ..read more

Egg was doing work today. I guess she heard I was looking at offsets.  Did a whole hog a couple weeks ago, I’ll post it sometime, but was on a competition trailer rig I borrowed from a friend. Haven’t been able to stop thinking about getting something like it.  Anywho… the egg showed out today. We pressure washed the porches of pollen and I had ribs going for tonight, with the beef going for lunch tomorrow. Never had oxtail before, it was so juicy and flavorful. The egg just locked in on my temp, smoke rolling, and I could do my honey do list and never worried about it.  Smok ..read more

I am smoking a Brisket for my son’s Baptism next Sunday, and I am smoking a brisket on Saturday for it. What is the best way to reheat the brisket?  ..read more

I’ve cooked cote do boeuf over alder, oak and hickory but not cherry. After a delicious cherry smoked duck I wondered what this aromatic would give to cote de boeuf. Only one way to find out. I smoked a rib over cherry wood at 225F until IT 125F then at 550F for a couple of mins each side.  Verdict - good. Very good. It needed an appropriate wine to compliment the cherry, we had Meerlust Rubicon which has a little sweet fruit to work well with the cherry. So did Bread and Butter Cabernet Sauvignon.  Thanks for looking.  ..read more