The Grill and BBQ thread

#3,626
#3,626
I've been looking into BGE and Kamado Grills. I have to say, I really like the divide and conquer flexible cooking system for the Kamado grills. Does the BGE have accessories that you can buy extra that act like that system?

Does anybody have a Kamado? I have used a friends BGE and loved it but still haven't seen a Kamado in person yet.
 
#3,627
#3,627
Nash_Vol97 said:
I've been looking into BGE and Kamado Grills. I have to say, I really like the divide and conquer flexible cooking system for the Kamado grills. Does the BGE have accessories that you can buy extra that act like that system?

Does anybody have a Kamado? I have used a friends BGE and loved it but still haven't seen a Kamado in person yet.
Click to expand...

The BGE IS a kamado-style grill. I owned a Char-Griller Kamado prior to the Egg and found it very similar in use. The only real advantages I have appreciated in the ceramic Egg is that it retains/maintains heat more effectively and is more durable. My Char-Griller required more tinkering with long smokes, and parts rusted or burned through over 4-5 years. The advantage of the Char-Griller is price (I paid $290 on sale) and cost of accessories.

Both work for grilling, roasting, and smoking.
 
#3,628
#3,628
Boca Vol said:
In my years of cooking pizzas on the BGE you want to get it as high in the dome as you can. Like kiddiedoc said, plate setter legs down. I then use bricks on the plate setter then the stone.

2 things, it gets it higher in the dome and lets air under the stone.

Just open and close it very slowly!
Click to expand...

Thanks Boca
 
#3,629
#3,629
Food budgeting question. I don't cook often and when I do I generally wind up spending a lot more than if I'd gone out to eat and ordered comparable items. For instance, I'm not sure what I'd spend on ingredients to make 3-4 unique pizzas but I could easily order a couple of large half&half pizzas with about any ingredients I want from good, local pizzerias for $40 or less. I don't think this has to do with not having herbs, oils, etc. on hand because the significant other keeps our kitchen well stocked. Do you guys who cook a lot find that you spend a lot more on food, less, the same?
 
#3,630
#3,630
VolunteerHillbilly said:
Food budgeting question. I don't cook often and when I do I generally wind up spending a lot more than if I'd gone out to eat and ordered comparable items. For instance, I'm not sure what I'd spend on ingredients to make 3-4 unique pizzas but I could easily order a couple of large half&half pizzas with about any ingredients I want from good, local pizzerias for $40 or less. I don't think this has to do with not having herbs, oils, etc. on hand because the significant other keeps our kitchen well stocked. Do you guys who cook a lot find that you spend a lot more on food, less, the same?
Click to expand...

Here's what I do when I make pizzas:

1. Go to the Dollar Tree and buy their thin crusts for $1. each.

2. Buy cans of whole peeled tomatoes for sauce. $1.50 each.

3. But a pesto sauce for those that would rather have that. $3-4.

5. Figure out toppings. I buy Italian sausage from the butcher and grill it before. Onions, peppers, mushrooms, pepperoni. This will run $10-15 depending on how many pizzas you're making.

6. Cheese. Don't skimp on the cheese. The Polly-O mozz is really good for pizza. They're $4-5 each. And Parm.

I like those thin crusts because they cook fast and you don't fill up on 1 slice. When I have a party each person/couple makes their own. As soon as I pull 1 off the Egg I throw another one on it.

This way we each get to sample what everyone made. It's a lot of fun.
 
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#3,631
#3,631
kiddiedoc said:
The BGE IS a kamado-style grill. I owned a Char-Griller Kamado prior to the Egg and found it very similar in use. The only real advantages I have appreciated in the ceramic Egg is that it retains/maintains heat more effectively and is more durable. My Char-Griller required more tinkering with long smokes, and parts rusted or burned through over 4-5 years. The advantage of the Char-Griller is price (I paid $290 on sale) and cost of accessories.

Both work for grilling, roasting, and smoking.
Click to expand...

Sorry, should have clarified. I meant a Kamado Joe grill. I get that they are Kamado style but meant this specific brand. If you look on there website they have the divide and conquer accessory pieces and there were a lot of cool things that you could do with it.

http://www.kamadojoe.com/divide-conquer/

That's a breakdown of the accessories. I was just wondering if BGE has accessories like this and if anyone had used either one before.
 
#3,632
#3,632
VolunteerHillbilly said:
Food budgeting question. I don't cook often and when I do I generally wind up spending a lot more than if I'd gone out to eat and ordered comparable items. For instance, I'm not sure what I'd spend on ingredients to make 3-4 unique pizzas but I could easily order a couple of large half&half pizzas with about any ingredients I want from good, local pizzerias for $40 or less. I don't think this has to do with not having herbs, oils, etc. on hand because the significant other keeps our kitchen well stocked. Do you guys who cook a lot find that you spend a lot more on food, less, the same?
Click to expand...

The first time you buy the ingredients you may spend a little more. For instance, the first time I made it I had to buy the flour, oils, herbs, cheese, etc. Once you buy some of the ingredients and get a bulk item of it you may not need to again for a while. The flour lasts me quite a few pizzas before I have to buy more. Usually the only thing I need to buy now is cheese and whatever meats I want. I usually already have veggies as I do a CSA basket from the farmers market and we have flour, yeast and sugar on hand at all times. So I can usually make a pizza for under $10.
 
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#3,633
#3,633
Nash_Vol97 said:
Sorry, should have clarified. I meant a Kamado Joe grill. I get that they are Kamado style but meant this specific brand. If you look on there website they have the divide and conquer accessory pieces and there were a lot of cool things that you could do with it.

http://www.kamadojoe.com/divide-conquer/

That's a breakdown of the accessories. I was just wondering if BGE has accessories like this and if anyone had used either one before.
Click to expand...

Nash,

Check out the Kong from Grilla Grills

http://grillagrills.com/grills/kong-ceramic-kamado-grill/
 
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#3,636
#3,636
Coug said:
Couldn't he get away with an Akorn Kamado style grill($150-$299)?
Click to expand...

That's what I started with (still have it if I need two grills).

Other than the aforementioned drawbacks, it was a hell of a grill for the money. I smoked pork, roasted turkey, lamb and tenderloins, and grilled the fire out of steaks on it with fantastic results.

I think it is a PERFECT option for those interested in Kamado cooking without dropping $1000.
 
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#3,637
#3,637
Coug said:
Couldn't he get away with an Akorn Kamado style grill($150-$299)?
Click to expand...

I will look into that as well. I was looking for something that will last me the long haul so I really wanted to get a high quality Kamado grill but from what KD said it seems like really good quality for that price point.
 
#3,641
#3,641
kiddiedoc said:
Oh heck yes.

How low did you roast it before searing? To 115 ish?
Click to expand...

220 degrees until it reached 115 internal. Then pulled the roast and covered it while I cranked the Grilla Silverbac to 450. B Then back on until it reached 130 internal. Rested for 15 minutes before slicing.
 
#3,643
#3,643
Big Orange Jeff said:
220 degrees until it reached 115 internal. Then pulled the roast and covered it while I cranked the Grilla Silverbac to 450. B Then back on until it reached 130 internal. Rested for 15 minutes before slicing.
Click to expand...

Sounds perfect. I hope you hit that with a little horseradish sauce!

Approx how long at 220?
 
#3,644
#3,644
kiddiedoc said:
Sounds perfect. I hope you hit that with a little horseradish sauce!

Approx how long at 220?
Click to expand...

I did not, since this was my first reverse sear on the new pellet. I wanted to taste the pure flavor. Once I perfect everything, I'll start experimenting with sauces and other accoutrements.

Sorry, don't really remember how long at 220.
 
Last edited:
#3,645
#3,645
Big Orange Jeff said:
I did not, since this was my first reverse sear on the new pellet. I wanted to tasted the pure flavor. Once I perfect everything, I'll start experimenting with sauces and other accoutrements.

Sorry, don't really remember how long at 220.
Click to expand...

Bet you can't find a word like that on the Bammers BBQ thread. :)lolabove:)
 
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#3,646
#3,646
Big Orange Jeff said:
220 degrees until it reached 115 internal. Then pulled the roast and covered it while I cranked the Grilla Silverbac to 450. B Then back on until it reached 130 internal. Rested for 15 minutes before slicing.
Click to expand...

That's the prettiest/pinkest/rarest 130º off the grill I think I've ever seen. You sure you let it get that high?
 
#3,647
#3,647
VolMax said:
That's the prettiest/pinkest/rarest 130º off the grill I think I've ever seen. You sure you let it get that high?
Click to expand...

The second it hit 130, I pulled it. I used the built-in temp probe. Could be that it's not calibrated properly. I should probably verify with another device until I know for sure, since this is a new grill. OTOH, it isn't quite as red as in the photo. I'd call it a perfect medium rare, maybe just the slightest bit toward medium.
 
#3,648
#3,648
Big Orange Jeff said:
The second it hit 130, I pulled it. I used the built-in temp probe. Could be that it's not calibrated properly. I should probably verify with another device until I know for sure, since this is a new grill. OTOH, it isn't quite as red as in the photo. I'd call it a perfect medium rare, maybe just the slightest bit toward medium.
Click to expand...

I agree with this.
 
#3,650
#3,650
Big Orange Jeff said:
The second it hit 130, I pulled it. I used the built-in temp probe. Could be that it's not calibrated properly. I should probably verify with another device until I know for sure, since this is a new grill. OTOH, it isn't quite as red as in the photo. I'd call it a perfect medium rare, maybe just the slightest bit toward medium.
Click to expand...

Put it in a glass of ice water. First make a glass of ice water and let it set for about 5 minutes, place the thermometer in it without touching the glass, it should read right at 32.
 
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