Doug Palumbo wrote:Have you guys ever tried the Big Green Egg? A friend of mine has one and the food always comes out tender and jucy. It's mostly how you treat and prepare the food but good equipment really helps as well.
Major Eaton wrote:Do tell. I haven't seen one on this circuit, but I love the concept. I will probably do Alton Brown's poor mans version of it, just for fun. Coming up with the cash for that baby is tall order for a dot gov employee. I could siphon funds from the ... nevermind.
When it comes to smokers, hands down at this event, this one takes the prize almost every time:
One team whose head grill sergeant hails from Texas uses this exclusively for all three meats. Places in every category and hits reserve or grand champion for 3 of the last 4 years. Something about the wet heat, convection smoke really makes it special.
Major Eaton wrote:Yep, it has me in a quandry. I interned under this man for two years. I know that hardware well. But if I show up, with the same piece...at the same event, what does that make me?
I have to beat him without it first.
But for about $150.00, it's the finest thing out there. I'll get one for the home. Imagine 6 full racks of ribs in 1 hour and 15 min. no hassel.
Super Ordinary Guy wrote:That is amazing...
I wonder how hard it is to get used to using?
Major Eaton wrote:
"Set it, and forget it". No really. Charcoal on the outside, and on the lid, meat on the inside.
Harder to prep the meat then to get the cooker going. Check out the video HERE!
(they should pay me, really)
Cousi wrote:I want one too!
Dangit - we're going to have to have a Speakeasy Social Summit complete with BBQ now.
Super Ordinary Guy wrote:
You guys are killing me...
I am going to have to add on to my patio to have enough space for all this equipment...
Guess I need to sit down and really figure out what I would use the most and go from there.....
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