Here are a couple of tips that make assembly slightly easier ru-vid.comUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . 1) One person can assemble, but if you have a buddy to help, it will make it go faster - especially steps 1-3 and 8 (the legs aren't heavy but can be difficult to hold while screwing things in). Step 8, 1st part will take some time unless you have two more hands OR are really lucky. 2) Use a socket wrench! 3) Step 7, 3rd part - the flame carry over tube has an open side, MAKE SURE THE OPEN SIDE IS FACING THE FRONT. If it's facing the back, the tube won't work. 4) Step 10, 3rd part - if you don't have small hands (I don't, they're gigantic) getting the nut on is really difficult (but not impossible). It took me about 4 hours to assemble, but I took a "union break" every 60-90 minutes and ate a quick lunch. Also, I'm really OCD so I took my time, looked at the instructions carefully, and cleaned up as I went.
technically, oiling them first prevents the seasoning from sticking and flavoring them all the way. also, the seasoning forms a cake on the outside of the oil that falls off or sticks to grill. i used to oil steaks first too until i started seasoning first, then oiling. changed my life. the seasoning sticks well to the meat and the oil holds it on there while preventing it from sticking to the grill. it seems weird and backwards but, i swear by it now. thanks for the video. i've been wanting a green egg for a while. those temps are insane. take care.
magicman421 that’s how it’s supposed to be done. You pat any meat dry, then dry season, let sit to infuse and stick into the meat, then go for oil before grilling, oil reduces burn of ingredients, only butter allows more ingress
Really a good idea to open that BGE slower, burp it, before fully opening the lid. You can see the flare up the first time you open it to put on the steaks. The moisture dripping off the steak has cut down the flames a little next time you open it but often the sudden influx of oxygen can cause a massive flare up that can really injure someone, especially at the higher temperature portion of the cooking.
You should try heating your egg to 900 degrees. Sear each side for 90 seconds. You'll get a ton of smoke. Let rest for 15 mins and claw the temp down to 400 degrees and cook to temp after that. Great way to cook steaks.
If you season your steak give Special Shi% a try off of amazon along with some garlic salt. Yes it is named Special Shit. Best flavoring i have ever tried and no I don’t sell it.
He keeps saying it's at 600 but the temp consistently drops every time he takes the top off and he sits there and talks forever then closes it so it reaches 600 at first but never got even close back to it lol
I guess everyone has their own thing. I prefer only sea salt and no oil, as other things like pepper and garlic just flat out BURN when searing. Save that stuff for later.
I want a green egg, but as you cook food, most BBQ's have somewhere to keep the food warm while you cook something else....has no one noticed that when cooking for a lot of people all you can do is either have people eating at different times or put the food in a normal oven to keep warm ? why has it not got a higher shelf like most other BBQs ?????
They actually make a multilevel rack for the Large and XL BGE (biggreenegg.com/product/eggspander-multi-level-rack/). This will serve that purpose, but won't hold a ton of food on the large one for the upper deck. I have a gas grill on the side I cheat with to keep things warm:) A cooler is another great option.
Thanks. I made some of your brisket rub for the brisket I did. Yummy. Thanks. But, I have a lot left. How do you think that rub will taste on chicken and turkey breast smoked on bge? Thanks
I think the brisket rub on chicken or turkey would be overpowering. I would go with something with less spice. Check out flamingroosterbbq.com - there are recipes in there for homemade chicken and turkey rubs
If you want a tasty rub, try Webers New Orleans cajun. It is a blackening rub. Great flavor. Like you, I like the taste of meat and don't want to over do the rub.
Pretty sure any will do. There isn't any difference between the various "brands" of chimney starters. It's basically a metal tube with holes and a grate in the bottom third.
You bet, Mr. Bar-B-Q 40113X Leather Barbecue Gloves www.amazon.com/dp/B001BVVSLM/ref=cm_sw_r_awd_7uaMvbA5KYWW2 www.amazon.com/dp/B001BVVSLM/ref=cm_sw_r_awd_7uaMvbA5KYWW2
I have to grill six NY strips for a dinner party. All the guests prefer medium rare. The steaks are about 1 and 1/2 inch thick, probably 12 ounces each. Does your grilling time sequence still apply when dealing with six steaks: 2 minutes each side; flip and grill for another two minutes on each side for a total of eight minutes on the BGE. I will cap the top vent during the last four minutes. Also, I will put them on at 600 degrees, using the grilling, direct heat, configuration. Thanks in advance.