The Egg community is growing in Washington and surrounding areas thanks to Lindy’s Market and the enthusiasm of Jim and Bob.

We can all benefit from sharing our experiences and cooking successes through this blog.

Looking forward to getting to know all of you and refining our eggspertise.

cbruer

I have had my Big Green Egg for about 4-5 years now, and as far as I am concerned there is NOTHING better in the grilling world. It is a smoker – the best when it comes to whole turkeys.

It is a regular grill, and Jim carries some of the best basting sauces I have ever used. The papaya chipolte pineapple by Earth Expressions makes the best chicken you will ever eat.

Finally, last year I began to experiment with making pizzas from scratch and baking them on the EGG. If you’ve ever had a true brick oven pizza you know what I’m taking about here. Your nose tells you before your first bite that this will be something special.

Since the EGG can easily cook from just over 200 degrees and up to 800, there is nothing you can’t make. The lump charcoal lasts a long time, because of the tight seals on the grill, and I cook all winter on mine. I recently made a brisket when it was so cold out the grill was frozen shut. I found a way to start a fire without being able to open the lid, and my brisket was amazing. My brother shared a homemade rub he uses that really made a wonderful flavor.
Buy one of these instead of those gas grills. You won’t know how good outdoor cooking can be til you do.

Okay, BGE followers!

I am 60 years old, and today I cooked my FIRST BABY BACK RIBS. This is a pure testament to the “Egg.” My brother, who lives in Oregon, and I share recipes, rubs, and techniques all the time. He has a gas grill and a gas smoker. I have the EGG!

So, today I bought a rack of ribs and used the rub suggested by my brother. I have made many dry rubs that I have taken from the Food Network and other places–this is the ABSOLUTE BEST I HAVE EVER PUT TOGETHER! It’s called Southern BBQ Rub. I started with 1/4 of the quantities of the recipe, because I have made so many that are just–okay. I need to make a quart of this one. It is as follows:

4 tbsp sugar
4 tbsp salt
4 tbsp brown sugar
4 tbsp cumin
4 tbsp fresh ground pepper
2 tbsp cayenne pepper
8 tbsp paprika

I worried about the amount of cayenne because I don’t like stuff too HOT. This is fine.

I made this recipe cut by 1/4: One tablespoon of the first six ingredients; 1/2 tablespoon of the cayenne; and 2 tablespoons of the paprika. Try it that way to be sure you like it.

I rubbed that all over both sides of my ribs.

I started the EGG and got it real HOT, about 500-plus DEGREES. I seared the meat about four minutes on each side, really hot. Then, I put in the plate setter and closed the dampers to get the temperature down to 300 degrees or slightly less. I put the meat back in and cooked it about one hour and 45 minutes at about 300. Then, I went out and put on BBQ sauce. I like Sweet Baby Ray’s brand, and they have about 10-plus flavors. I opened the grill to get the temperature up high again to slightly blacken the BBQ sauce and brought them in to eat.

No restuarant or family cookout has ever served me the tenderness or flavor of these ribs!

You have got to try this.

My brother seared his ribs on his gas grill with it tuned up to a high temperature. Then he took them out to his smoker and cooked them a couple hours at about 300 degrees.

Now, people, think about what I just explained! He has a gas grill at about 450-500 dollars. Then he has a gas smoker that cost 250-300 more dollars. For that, you just bought a BGE, and can you IMAGINE the better flavor of a “charcoal-style” grill compared to a gas unit?

MY BGE did it all! I wrote to him and explained how impressed I was that after being hot enough to sear the meat, my grill was turned down, and it smoked slowly at a low temperature–so very controlled. In one hour and 45 minutes, I never adjusted the air control to keep it at those temperatures.

Try this, and try an Egg! It is the best year-round outdoor cooking you will ever do.

PS, I live in Germantown HIlls, and I DO cook year-round. No other grill lets me cook at maintained temperatures, whether it’s July or January.

Jim did not pay me to say this. I didn’t even buy mine from him; he did not have them six years ago. YOU NEED TO OWN AN EGG!