Dinner time

[soflagator]

Since it sounds like you are not happy about who’s coming, call them and cancel. Them PM me directions and your beverage preferences. I can be on the road in about 5 minutes.

It does look very good. But I honestly feel like it’s all about to slide off the grill to the left. I’d just hate for you to make the drive and then that, you know?

 

[Gator By Marriage]

It does look very good. But I honestly feel like it’s all about to slide off the grill to the left. I’d just hate for you to make the drive and then that, you know?

I see what you’re really doing here and there’s no need for that kind of thing. There’s plenty for you too and I’ll pick you up on the way.

 

[Alumni Guy]

Many times you can just stir the old coals and light it up. That's what I did on the chops.

How is the egg different than a charcoal grill? I also thought it was more like a smoker, where you’re committed to smoking all day long. Must admit, I’m interested knowing it’s not an ordeal.

My brother in law invested in a Green Mountain smart smoker. It’s a pellet smoker that he can control from his phone. He inserts a meat thermometer, and can control the heat ffron anywhere in the world. He makes a mean brisket with it. He better for the $1,200 it costs.

I wanted to get the smart smoker, but the egg may be the better, and cheaper, way to go.

 

[Frozen Gator]

How is the egg different than a charcoal grill? I also thought it was more like a smoker, where you’re committed to smoking all day long. Must admit, I’m interested knowing it’s not an ordeal.

My brother in law invested in a Green Mountain smart smoker. It’s a pellet smoker that he can control from his phone. He inserts a meat thermometer, and can control the heat ffron anywhere in the world. He makes a mean brisket with it. He better for the $1,200 it costs.

I wanted to get the smart smoker, but the egg may be the better, and cheaper, way to go.

I don't know about cheaper, an egg fairly expensive. You have a "plate setter" with your egg. Bottom side down it is a smoker. Bottom side up it bakes. Take it out it is a grill. This allows you to cook just about any way you want. You can cook with temperatures from 200 to 600 degrees F. It amazingly holds the temperature once the coals are going and you have the set the ventilation. You can go about your business and check occasionally ( temp shouldn't be varied 5-10 degrees either way). My preference is a large. The cook book that comes with it is helpful getting started. Once you're used to it let your imagination be your guide!

 

[Gator By Marriage]

I don't know about cheaper, an egg fairly expensive. You have a "plate setter" with your egg. Bottom side down it is a smoker. Bottom side up it bakes. Take it out it is a grill. This allows you to cook just about any way you want. You can cook with temperatures from 200 to 600 degrees F. It amazingly holds the temperature once the coals are going and you have the set the ventilation. You can go about your business and check occasionally ( temp shouldn't be varied 5-10 degrees either way). My preference is a large. The cook book that comes with it is helpful getting started. Once you're used to it let your imagination be your guide!

@Alumni Guy the other big difference is the wood. In your garden variety charcoal grill one uses brickettes. They totally burn out after being light and one cooks over them once the coals turn white or gray. Big Green Eggs (and the Kamado Joe) use lump charcoal which will get extinguished once the airflow into the Egg is closed off and can be re-ignited for the next cook and you start your cook based on stabilized temp and are still cooking over red hot coals or even flame.
Additionally, the brickettes have various chemicals in them which negatively affect the flavor of the meat. The lump is a cleaner burn. It’s also usually only hardwoods like oak and hickory.
I never tried lump in a standard charcoal grill.

 

[NVGator]

I prefer lump coal when cooking on a coal i.e. campsite. Royal lump is good.

 

[NVGator]

marinaded chicken breast, mushroom risotto and a green salad with blue cheese.

 

[Gator By Marriage]

I prefer lump coal when cooking on a coal i.e. campsite. Royal lump is good.

Royal Oak? It’s not bad, but the premium stuff is better (Green Egg, Fogo, etc). Sadly it is more than 50% more the price. The premium is easier to light though and tends to be more of the bigger chunks.

 

[NVGator]

Royal Oak? It’s not bad, but the premium stuff is better (Green Egg, Fogo, etc). Sadly it is more than 50% more the price. The premium is easier to light though and tends to be more of the bigger chunks.

Did you miss the part I said about camping?

 

[Gator By Marriage]

Did you miss the part I said about camping?

Can’t help it; I’m becoming a charcoal snob.

 

[Frozen Gator]

Royal Oak? It’s not bad, but the premium stuff is better (Green Egg, Fogo, etc). Sadly it is more than 50% more the price. The premium is easier to light though and tends to be more of the bigger chunks.

Bigger chunks are better in the Egg. Some brands of lump have way too much "gravel" ( tiny peaces of coal) in the bottom. Over several cookings that builds up and forms a bed in the bottom which obstructs air flow. That is the time to cook burgers or smoke chops, then leave the lid open and completely burn the coals out.

 

[Gator By Marriage]

Bigger chunks are better in the Egg. Some brands of lump have way too much "gravel" ( tiny peaces of coal) in the bottom. Over several cookings that builds up and forms a bed in the bottom which obstructs air flow. That is the time to cook burgers or smoke chops, then leave the ild open and completely burn the coals out.

Great point!

 

[NVGator]

Ham hock & beans.

 

[Frozen Gator]

Ham hock & beans.

You need cornbread and a slice of Vidallia onion, great meal!

 

[NVGator]

You need cornbread and a slice of Vidallia onion, great meal!

Wife had white onion on top of hers. I don't like raw onions at all and we don't get vidallias out here.

We were raised with in on a slice of white bread, which it's smothering in that picture. Ooey gooey white bread that sticks to the top of your mouth.

 

[soflagator]

Roasted salmon with Dominican rice. About half way through at this point.

 

[soflagator]

 

[Gator By Marriage]

Thin spaghetti with olive oil, garlic, mushrooms, and Italian parsley. Simple, quick, and quite tasty.

 

[Frozen Gator]

Prebirthday brunch in metroAtlanta at The Canoe Restaurant in Vinings, Ga with good wife, youngest daughter and her family ( grandkids are good and rowdy thanks to me).

Smoked Salmon Eggs Benedict and a Popcorn Sundae.

 

[soflagator]

Wife went full southern and made a roasted bbq pork last night, with a white wine vinegar slaw that her mom makes. Super light and cuts the pork really well.