SEC=UGA Posted December 21, 2010 Share Posted December 21, 2010 Santa came early this year... CONGRATS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Now you can cook good food for your customers!!! Hope it gets hot enough for ya. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 21, 2010 Share Posted December 21, 2010 Santa came early this year... lucky sum bitch. I need a new gun, fish camera and kicker motor this years to the egg has to wait . Quote Link to comment Share on other sites More sharing options...
untateve Posted December 22, 2010 Share Posted December 22, 2010 Santa came early this year... When I get to North Carolina again, I would not be opposed to a pilgrimage. I would wish you joy and peace this season, but we both know how redundant that wish has now become. Welcome, friend. Quote Link to comment Share on other sites More sharing options...
detlef Posted December 22, 2010 Share Posted December 22, 2010 When I get to North Carolina again, I would not be opposed to a pilgrimage. I would wish you joy and peace this season, but we both know how redundant that wish has now become. Welcome, friend. There will be BBQ and a vertical of Immort waiting for you. Though, I'm most fired up about doing pizzas on it. We have a great dough recipe and often host pizza parties where everyone has to bring toppings. Given the food-centric nature of our friends, those toppings can get rather baller. At any rate, we have a stone but our oven only gets to about 550 or so. The Egg? they say about 800. Last night I brought our stone out to see if it fits on the grill. If you didn't know otherwise, you'd have guessed it was made for it. Any bigger and it would be a pain to get on and off. Any smaller and you'd wish it was, well, bigger. I'm having a 12 lb Ossabaw pork rack delivered from a local farmer tomorrow, going to brine it up and cook that delish little baby in there on Friday. Quote Link to comment Share on other sites More sharing options...
untateve Posted December 22, 2010 Share Posted December 22, 2010 There will be BBQ and a vertical of Immort waiting for you. Though, I'm most fired up about doing pizzas on it. We have a great dough recipe and often host pizza parties where everyone has to bring toppings. Given the food-centric nature of our friends, those toppings can get rather baller. At any rate, we have a stone but our oven only gets to about 550 or so. The Egg? they say about 800. Last night I brought our stone out to see if it fits on the grill. If you didn't know otherwise, you'd have guessed it was made for it. Any bigger and it would be a pain to get on and off. Any smaller and you'd wish it was, well, bigger. I'm having a 12 lb Ossabaw pork rack delivered from a local farmer tomorrow, going to brine it up and cook that delish little baby in there on Friday. Life is good. Quote Link to comment Share on other sites More sharing options...
montster Posted December 25, 2010 Share Posted December 25, 2010 Santa came early this year... My wife was skeptical upon the Egg's arrival. She has been converted. A 7-pound prime rib roast is going on that baby tomorrow, rain be damned. Quote Link to comment Share on other sites More sharing options...
untateve Posted December 25, 2010 Share Posted December 25, 2010 My wife was skeptical upon the Egg's arrival. She has been converted. Is not wonderful to see another take her first step upon The Path? Quote Link to comment Share on other sites More sharing options...
detlef Posted December 25, 2010 Share Posted December 25, 2010 Amazing. It's going to take some practice getting the temp control down. It seems like steering a plane. You need to make little adjustments and wait for it to catch up. I was yoyo-ing the the temp all over the place because I kept either shutting it down or opening it up too much. This will come in time. None the less, everything came out delicious. 12 lb bone-in pork loin, brined and rubbed, roasted over a raft of root veggies and shallots. After about an hour, I pulled the pan out and put the meat directly on the grill, then after I pulled the roast off, shut it down and put the veggies back on to finish. Thing stayed 250-300 for a while despite the near-freezing temps outside. Crazy thing is that I really didn't use that many coals and have a bunch left over in there for next time. This despite getting 2 full hours of cooking out of it. Quote Link to comment Share on other sites More sharing options...
montster Posted December 25, 2010 Share Posted December 25, 2010 Amazing. It's going to take some practice getting the temp control down. It seems like steering a plane. You need to make little adjustments and wait for it to catch up. I was yoyo-ing the the temp all over the place because I kept either shutting it down or opening it up too much. This will come in time. None the less, everything came out delicious. 12 lb bone-in pork loin, brined and rubbed, roasted over a raft of root veggies and shallots. After about an hour, I pulled the pan out and put the meat directly on the grill, then after I pulled the roast off, shut it down and put the veggies back on to finish. Thing stayed 250-300 for a while despite the near-freezing temps outside. Crazy thing is that I really didn't use that many coals and have a bunch left over in there for next time. This despite getting 2 full hours of cooking out of it. I had the same problems at first. As others have said, it's easier to get it hotter than to cool it down. Quote Link to comment Share on other sites More sharing options...
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