Blizzard BBQ? - Page 2

zippyt · 02-17-2007, 08:42 PM

That would Not be porn , that would be ART !!!

Post away !!!!!

rigcranop · 02-17-2007, 10:28 PM

I remember when we were kids, my father decided to grill filet mignon for Christmas dinner. On Christmas Day, we got hit with a major ice storm. While fiddling with the charcoal before putting the filets on, the grill slide down the back steps. 2nd try went well and it was the best damn Christmas dinner I've had. The old man could COOK.

steambender · 02-19-2007, 11:29 AM

Beautiful salmon! cook it slow or fast? we do it both ways depending on the meal. The egg is great for low and slow smoking fish and ribs.

The latest BGE experiment is Pizza @ 750 degrees, on a pizza stone. Takes an hour to get up to temp, and about 5 minutes to crisp the crust & pepperoni and melt the fresh mozzerella. yummy wood fired taste

Next step is a party with about 4 or 5 14" pies with specialty toppings planned out in advance, about one every 15 minutes. I've read about people who build masonry pizza ovens out in back, next to the vegetable garden to pick real time toppings...

Had to replace the BGE gasket to cut down on air leaks, and the IPE table I built to hold the egg is lightly scorched from being within 1/4" of the lower shell.

seakdivers · 02-19-2007, 12:42 PM

I torched my gasket a long time ago and I haven't replaced it yet. One of these days....

You should probably put a firebrick under the egg - the little feet that come with it really don't raise it up high enough to protect what's under it.
I usually cook my salmon low & slow, but it is packaged in foil so it doesn't get dry.
I've tried pizza, but I've botched it too many times to even think about trying again. I guess my "specialty" is ribs, but I like doing briskets & pulled pork too.

I just ordered a new small BGE for taking out on the boat - it should be here next week! I have now acheived extreme geekiness!! lol

The other day I made ABTs with smoked salmon....mmmmmm.....gooood!!

SteveDallas · 02-19-2007, 02:07 PM

I can't see this thread title, without imagining a BBQ-flavored Dairy Queen Blizzard.

Sorry if that's an upsetting image for some, but at least now I won't have to suffer alone.

zippyt · 02-19-2007, 05:43 PM

Food Porn !!!!

xoxoxoBruce · 02-19-2007, 05:52 PM

Quote:

The other day I made ABTs with smoked salmon....mmmmmm.....gooood!!

Oh... Sweet Suffering Succotash!

Makes me want to roll over and beg.

steambender · 02-19-2007, 06:54 PM

ABT's...what a great idea! recipes on the BGE forum?

As a cult object, the egg is great. and provides a built in conversation starter when we entertain outside. All the downwind neighbors seem to appear when I'm slow smoking fish, the neighbor brings over his fresh caught trout and splits the final results with me. Ribs seem to attract visitors, too.

Where do you stand on the BGE vs Primo ? I'm nowhere near a new purchase, although now that you mention it, the smalls are pretty cute for travel.

seakdivers · 02-19-2007, 07:15 PM

I have never used a Primo, but I am so happy with my egg that I don't see the need to try anything else.

We've got all kinds of recipes on the BGE website - there is a recipe section, but people post recipes daily on the forum.
I wasn't sure if a small was going to be very useful, but after going to eggtoberfest & seeing how much you could cook on one, I was sold.

Quote:

Originally Posted by xoxoxoBruce

Oh... Sweet Suffering Succotash!

Makes me want to roll over and beg.

Go for it - but you have to post the video of you doing it!

02-17-2007, 08:42 PM	#16
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	That would Not be porn , that would be ART !!! Post away !!!!! __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

02-19-2007, 05:43 PM	#21
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	Food Porn !!!! __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

02-17-2007, 10:28 PM	#17
rigcranop Resident Denizen Join Date: Jan 2007 Location: s. jersey Posts: 62	I remember when we were kids, my father decided to grill filet mignon for Christmas dinner. On Christmas Day, we got hit with a major ice storm. While fiddling with the charcoal before putting the filets on, the grill slide down the back steps. 2nd try went well and it was the best damn Christmas dinner I've had. The old man could COOK.

02-19-2007, 11:29 AM	#18
steambender It just needs a minor tweak...here... Join Date: Dec 2006 Location: kitty corner from where I grew up Posts: 48	Beautiful salmon! cook it slow or fast? we do it both ways depending on the meal. The egg is great for low and slow smoking fish and ribs. The latest BGE experiment is Pizza @ 750 degrees, on a pizza stone. Takes an hour to get up to temp, and about 5 minutes to crisp the crust & pepperoni and melt the fresh mozzerella. yummy wood fired taste Next step is a party with about 4 or 5 14" pies with specialty toppings planned out in advance, about one every 15 minutes. I've read about people who build masonry pizza ovens out in back, next to the vegetable garden to pick real time toppings... Had to replace the BGE gasket to cut down on air leaks, and the IPE table I built to hold the egg is lightly scorched from being within 1/4" of the lower shell.

02-19-2007, 12:42 PM	#19
seakdivers Icy Queen Join Date: Aug 2005 Location: Southeast Alaska Posts: 700	I torched my gasket a long time ago and I haven't replaced it yet. One of these days.... You should probably put a firebrick under the egg - the little feet that come with it really don't raise it up high enough to protect what's under it. I usually cook my salmon low & slow, but it is packaged in foil so it doesn't get dry. I've tried pizza, but I've botched it too many times to even think about trying again. I guess my "specialty" is ribs, but I like doing briskets & pulled pork too. I just ordered a new small BGE for taking out on the boat - it should be here next week! I have now acheived extreme geekiness!! lol The other day I made ABTs with smoked salmon....mmmmmm.....gooood!!

02-19-2007, 02:07 PM	#20
SteveDallas Your Bartender Join Date: Jan 2002 Location: Philly Burbs, PA Posts: 7,651	I can't see this thread title, without imagining a BBQ-flavored Dairy Queen Blizzard. Sorry if that's an upsetting image for some, but at least now I won't have to suffer alone.

02-19-2007, 06:54 PM	#23
steambender It just needs a minor tweak...here... Join Date: Dec 2006 Location: kitty corner from where I grew up Posts: 48	ABT's...what a great idea! recipes on the BGE forum? As a cult object, the egg is great. and provides a built in conversation starter when we entertain outside. All the downwind neighbors seem to appear when I'm slow smoking fish, the neighbor brings over his fresh caught trout and splits the final results with me. Ribs seem to attract visitors, too. Where do you stand on the BGE vs Primo ? I'm nowhere near a new purchase, although now that you mention it, the smalls are pretty cute for travel.

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