Big Green Egg

[HONDABBQ]

I ordered my BGE cookbook from Amazon.ca on Monday and got it today. Seems to have some good tips and techniques for the novice. Being a chef, the creative side I dont think I will need help with but to use it as a jump off point I think will be valuable.

[Sniper-T]

Where do you chef at?

[HONDABBQ]

I am currently at an active retirement facility in St Boniface.
I ws Exec Chef at South G&cc for 3 years and Exec Sous chef at St Charles prior to that.
I was one of the opening Sous Chef's at Club Regent Casino when it used to be good. Now its crap. The Casino took over the food operations and it went down hill That was years after I left though.
I recieved my Red Seal and moved to Banff and worked at the Banff Springs Hotel for 3 years.
In 2003-05 I wa a member of Culinary Team Manitoba. We travelled to Germany in 2004 to compete at the Culinary Olympics.

I got tired of the long long days and weeks without days off, so I took this gig and I have been with the company for 7 years and have opened up 2 buildings from the ground up. (the kitchen part anyway)

[GIBBIES]

Originally Posted by HONDABBQ

I am currently at an active retirement facility in St Boniface.
I ws Exec Chef at South G&cc for 3 years and Exec Sous chef at St Charles prior to that.
I was one of the opening Sous Chef's at Club Regent Casino when it used to be good. Now its crap. The Casino took over the food operations and it went down hill That was years after I left though.
I recieved my Red Seal and moved to Banff and worked at the Banff Springs Hotel for 3 years.
In 2003-05 I wa a member of Culinary Team Manitoba. We travelled to Germany in 2004 to compete at the Culinary Olympics.

I got tired of the long long days and weeks without days off, so I took this gig and I have been with the company for 7 years and have opened up 2 buildings from the ground up. (the kitchen part anyway)

Wow what a resume, and you have never invited us over for dinner????

[HONDABBQ]

Wow what a resume

Im not just a dumb cook Mr Dave.

and you have never invited us over for dinner????

I cant , you will never make it as your always working late!!!!!!!!!
Come by on Saturday for some brisket..........if its ready.LOL.

[cowboyup]

Can honestly say I haven't used my trusty old broil king since I got my egg.
I use it the same as I would my gas bbq. the difference is the amasing flavor that comes from cooking over wood coals.
I like the fact that it doesn't take longer to get heated up and get cooking.

Chicken tonight!!

[HONDABBQ]

Just put my brisket on. 15-17 hours from now will be hopefully worth the wait.


Sent by me from here.

[HONDABBQ]

Originally Posted by HONDABBQ

Just put my brisket on. 15-17 hours from now will be hopefully worth the wait.


Sent by me from here.

Wow what a night. had a bit of trouble witht he temps after I put it in. I thought I had it licked, went to bed set alarm for 330am and it was almost out. Re lit it and we are golden. Dog needed out at 630 so I decided I was dressed so I checked it . Stable. Got up at 9 am to go for breaky and of course, checked the temp, stable. Cant wait till 4 pm today to pull it off and then eat at 6pm. (estimated). I want to peek sooooo bad.

[HONDABBQ]

Almost done!!!


Sent by me from here.

[HONDABBQ]

Well heres the verdict.

Upon cutting the flat I had a nice smoke ring. Positive.
Bark was tasty and not too crunchy. Positive
Burnt ends were exellent. Positive.
Overall flavor was good. Not too smoky, good beef taste. Positive.
Flat was very dry on the side opposite the point. Negative.
My drip pan was dry when I opened it up to remove the brisket. That might be paprt of the cause.

[HONDABBQ]

Putting on my first back ribs on at noon today. Really looking forward to these bad boys tonight.

[cowboyup]

I did ribs on sunday with a dry rub. Primarily brown sugar with a hole wack of spices, 5 1/2 hours at 250. They turned out really good.
I had a buddy do a home made pizza this weekend as well. He said it was awsome

[cowboyup]

Another fellow Egger cooks the steaks at our local hotel on a regular basis for bud spud fund raisers. This last weekend he brought his egg just to experiment with it. By the end of the evening more that half a dozen people snuck their way back to the bbq area. They had either an awsome steak or wanted to know what smelt so good.
Including yourself I know six guys that cook on the egg............sweet!!!

[HONDABBQ]

I did this the week prior to the snow. Man I can't wait to do it again.


Sent by me from here.

[HONDABBQ]

I have definitely shown friends what this thing can do and I have chatted up a few through my work that know about it but dont know if they want to take the plunge. They are definitely considering it now.