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General Discussion
Big Geen Egg Grill
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<blockquote data-quote="SkinnyPedalRacing" data-source="post: 627926" data-attributes="member: 10436"><p>This place has a lot of accessories https://ceramicgrillstore.com/ I have the adjustable rig custom combo. </p><p></p><p>I use mine at least once a week and use royal oak "charcoal". You can't actually use charcoal. </p><p></p><p>Get a thermometer set up for a probe for the meat and then one that fits in the dome. </p><p></p><p>I have cooked some pizza at 700 degrees and boston butts for 12 hours or so. I have no problem leaving it going over night. It will hold the temperature pretty well and on long burns I may have to open the top and bottom damper a little. </p><p></p><p>If you are doing a quick cook it's ok for it to be full of charcoal. Just close off the bottom and top and it will not burn everything in there like a normal grill would. I have a loof lighter that I use to light it. </p><p></p><p>I usually sear steaks in a cast iron skillet and then put them on the egg with indirect heat. I'll do chicken wings on indirect for about an hour and them drop them in hot sauce. After the sauce I'll put them on the grill but now using direct heat to help set the sauce into the wings. Before i even cook the wings I'll use a little bit of corn starch on the meat to help dry the skin out so it kinda crispen them up like you would fry them. Don't worry it doesn't dry the meat out. </p><p></p><p>I hear people use them to do a reverse sear on steaks but havent tried it yet. I absolutely love mine.</p></blockquote><p></p>
[QUOTE="SkinnyPedalRacing, post: 627926, member: 10436"] This place has a lot of accessories https://ceramicgrillstore.com/ I have the adjustable rig custom combo. I use mine at least once a week and use royal oak "charcoal". You can't actually use charcoal. Get a thermometer set up for a probe for the meat and then one that fits in the dome. I have cooked some pizza at 700 degrees and boston butts for 12 hours or so. I have no problem leaving it going over night. It will hold the temperature pretty well and on long burns I may have to open the top and bottom damper a little. If you are doing a quick cook it's ok for it to be full of charcoal. Just close off the bottom and top and it will not burn everything in there like a normal grill would. I have a loof lighter that I use to light it. I usually sear steaks in a cast iron skillet and then put them on the egg with indirect heat. I'll do chicken wings on indirect for about an hour and them drop them in hot sauce. After the sauce I'll put them on the grill but now using direct heat to help set the sauce into the wings. Before i even cook the wings I'll use a little bit of corn starch on the meat to help dry the skin out so it kinda crispen them up like you would fry them. Don't worry it doesn't dry the meat out. I hear people use them to do a reverse sear on steaks but havent tried it yet. I absolutely love mine. [/QUOTE]
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