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6 June 2012, 10:47 AM | #31 |
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Love mine as well. I've had the temp up to over 800 degrees and had no issues with my gaskets (Although my father's gasket melted the first time he cooked with his Egg)
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6 June 2012, 11:53 AM | #32 |
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Just cooked skin on chicken breasts tonight--all I can say is holy &*it. That is absolutely amazing.
Once you figure out how to control the temp, the rest comes into place. Why didn't I get one of these 5 years ago! |
6 June 2012, 10:28 PM | #33 |
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For some reason my pic did not post last night. Anyway, we have both a medium and large. We bought the large from our local AD, but picked up the medium on craigslist.
I cook on them 3-5 times per week, so it was more than worth the investment. We tried to buy another large off craigslist last week, but it was gone within 15 minutes of posting. We have 3 or 4 friends buy a BGE after eating stuff off ours. You wont need a gas grill unless you are cooking for a big group. I can have either of my eggs up to 300 degrees just as fast as my weber.
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6 June 2012, 10:34 PM | #34 |
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I smell a "is it safe to..." thread in your future!
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6 June 2012, 11:03 PM | #35 |
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nice looking bit of kit, makes my Cobb BBQ look like a toy
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6 June 2012, 11:24 PM | #36 |
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Congrats!!! I've only heard good things about the "Big Green Egg". May have to check these out myself. Great pics!!!!!!!1
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6 June 2012, 11:28 PM | #37 |
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Here in the Northeast you can usually pick one up used in September for cheap money, I've always been leery because I don't know enough about them to to be able to tell if they are in good shape or not. If any of you owners have advice on what to look for in a used model I'd appreciate it!! Love to get one but I can't justify a brand new one, I just wouldn't use it enough to warrant that kind of expense. The wife would skewer me for sure!!
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7 June 2012, 04:18 AM | #38 | |
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Quote:
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7 June 2012, 04:48 AM | #39 | |
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Quote:
thanks very much!
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7 June 2012, 05:05 AM | #40 |
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My co-worker's parents has one and we did a "beer-can-chicken" on it and came out awesome!
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7 June 2012, 05:13 AM | #41 | |
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Quote:
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7 June 2012, 05:16 AM | #42 |
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I cooked 3 HUGE bone on chicken breasts last night (about 3" at thickest part).
Normally that would not turn out great for me on my old grill...these things where the best chicken I have ever eaten. Juices just pouring out of them when I cut into them after taking them off. Crispy skin...yummy! Takes about 1 to 2 cookouts to figure out temp regulation, but just WOW. |
27 June 2012, 03:53 AM | #43 | |
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Quote:
Last edited by Lmbeauleap; 27 June 2012 at 04:00 AM.. Reason: spelling |
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27 June 2012, 07:49 AM | #44 |
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Look at the Big Green Egg forum and find out which dealer in your area is sponsoring the next regional cook-off. You can usually buy a demo unit after these events for 20-30% off.
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27 June 2012, 08:50 AM | #45 |
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Fantastic grill. The only device I've come across where I can precisely control the temperature anywhere between 150 and 800 degrees. Tuna at 700, burgers and steaks about 500, chicken at 350, pork shoulder at 225.
If you get one, make sure to try Kevin Rathbun's burger and jalapeno popper recipes. They're pricey, but well worth it. |
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