[Rhodes22-list] Big Green Egg

Thu Mar 29 11:31:33 EDT 2007

Bill, What does a Green Egg cost? And yes I should have mentioned Steaks do 
get cooked at high heat. The higher heat the better. Steak houses like Ruth 
Chirs and such have grills that heat up over 1200 degrees. The steaks taste 
great due to high heat and the fact they serve Prime Dry aged beef verses 
the Choice wet age product available to consumer from grocer.

I gave in to propane 10 years ago for most of my grilling needs. I have a 
Dukane (sp?) Grill that has held up quite well and provides fantastic temp 
control from low to about 700 degrees. We enjoy the convinence and grill all 
the time. We love grilled veggies and in the past I would never start a fire 
just to grill veggies. With propane we don't think twice. When ever we grill 
I throw a soaking wet chunk of hickory right on the grill. This really helps 
add a bunch of flavor. I don't have a grill on my boat but when cooking 
chicken or burgers in pan I will add wood right to pan and cover. This 
really works well.

For my smoker I use charcoal and hickory. I have 4 hickory trees in my yard 
and several years ago they were trimmed providing me with plenty of hickory 
for smoking. I make my own rub, mop, and finishing sauce.

Wally

>From: Bill Effros <bill at effros.com>
>Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>Subject: [Rhodes22-list] Big Green Egg
>Date: Thu, 29 Mar 2007 10:36:56 -0400
>
>Wally,
>
>A couple of years ago I got a Big Green Egg
>(http://www.biggreenegg.com/) and my eating life hasn't been the same,
>since.
>
>I know it's high tech, and expensive, and I know that's not your
>thing--however, with it I can make family sized portions of BBQ that
>equal the BBQ of anywhere I've ever eaten--and I've chased BBQ joints
>all over the country.
>
>I like to cook over Hickory charcoal, and except for steaks cook
>everything low and slow.  The BGE can slow cook at a constant
>temperature for 24 hours on a single load of charcoal.  I use a dry rub,
>and allow the smoke to do most of the work.  Sometimes I put on a mop
>sauce at the end, but more often, I just serve right out of the smoker.
>
>My brisket is good, but not great (Clark's in Texas was my favorite BBQ
>joint, but it's not as good as it was when the Clarks actually ran it)
>--there's going to be a lot of brisket this summer while I improve my
>technique.  My chicken, turkey, and ribs are the best I've ever eaten.
>I also smoke fish, bacon, and cheese.  I hope to work on my smoked pizza
>this summer, also.
>
>I currently use Clark's dry rub when I'm too lazy to make my own.  I
>often combine it with Clark's mop sauce.
>
>I'm playing with other rubs and mop sauces from all over the country,
>but so far Clarks' is still the one to beat.
>
>I like Wilburs for Carolina style.
>
>I don't think Arthur Bryant's is as good as it used to be when Arthur
>Bryant was running the show.
>
>With the BGE I can cook the meat every time as well as you can get it
>from a good pit.  The flavoring question is separate.
>
>I often serve cold BBQ on board, and it's been very popular.  This year
>I plan to try steaming the already cooked BBQ to see if I can serve it
>warm.  My guess is that most people will not be able to taste the
>difference.  I'll let you know.
>
>Bill Effros
>
>
>
>TN Rhodey wrote:
> > Bill, Nothing fancy.... I have a 20 year old Brinkman purchased at Home
> > Depot for about $35. It is plenty big for my needs. While at the Beach 
>last
> > summer I smoked a couple of Pork Butts (part of the shoulder) using 
>indirect
> > heat on Weber grill because that was all we had. That was pretty darn 
>good
> > Q! The type of equipment is over rated unless you are smoking for the 
>masses
> > I see no need for an exspensive smoker. Low and slow is the way to go.
> >
> > Wally
> >
> >
> >
> >> From: Bill Effros <bill at effros.com>
> >> Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
> >> To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
> >> Subject: [Rhodes22-list] BBQ
> >> Date: Wed, 28 Mar 2007 10:31:51 -0400
> >>
> >> Wally,
> >>
> >> What kind of smoker do you have?
> >>
> >> Bill Effros
> >>
> >> TN Rhodey wrote:
> >>
> >>> Guys - My vote is split......I love it all but I vote Texas for Beef
> >>> Brisket and Western NC for pork shoulder. Overall I prefer the pork so
> >>> that is what goes in my smoker several times a year.  I like the
> >>> Western NC style sauce (vinegar base with a red pepper kick) rather
> >>> than the milder Eastern NC sauce. I don't know what happened to SC but
> >>> many places there go with a mustard sauce. There is a place in Alabama
> >>> that has a white sauce (mayo based I think) but those folks down there
> >>> don't have a clue how to make Q!
> >>>
> >>> I have found the BBQ in KC rather bland and that includes Bryant's.
> >>> Many of the big rib places in Memphis feature "dry" ribs using spice
> >>> rub and little or no sauce. The Rendezvous and Corky's come to mind.
> >>> The Rendezvous is the most famous rib places in Memphis and in my
> >>> opinion it is way overrated and over priced. They smoke with charcoal
> >>> only and the dry rub is well....very dry. Something like 22 bucks for
> >>> a dry half slab with a tiny serving of coleslaw and beans. I can go to
> >>> East Knoxville and get a half slab of tender wood smoked ribs with
> >>> great beans and slaw for about $10.
> >>>
> >>> Wally
> >>>
> >>>
> >>>> From: PaxRvr22 <thomas.musick at navy.mil>
> >>>> Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
> >>>> To: rhodes22-list at rhodes22.org
> >>>> Subject: Re: [Rhodes22-list] Kansas City
> >>>> Date: Tue, 27 Mar 2007 12:30:19 -0700 (PDT)
> >>>>
> >>>>
> >>>> Beef Brisket . . . hands down.  Slow cooked over mesquite.
> >>>> Tom
> >>>>
> >>>> Hank-5 wrote:
> >>>>
> >>>>> Neither.  Sliced Beef Brisket is the best, not chopped.
> >>>>>
> >>>>> Hank
> >>>>>
> >>>>>
> >>>>> On 3/27/07, Bud Connor <budconnor at earthlink.net> wrote:
> >>>>>
> >>>>>> OK, fundamental question --- which is better:  Beef or Pork BBQ?
> >>>>>> (No ribs, just simply straight up chopped-beef sandwich vs. a
> >>>>>> pulled-pork sandwich.)
> >>>>>> Once we figure that out, then can determine what sauce is the best!
> >>>>>>
> >>>>>> -Bud
> >>>>>>
> >>>>>> Hank wrote:
> >>>>>>
> >>>>>>
> >>>>>>> Lee,
> >>>>>>>
> >>>>>>> Now you've gone and done it!  I'm going to have to notify the 
>Texas
> >>>>>>>
> >>>>>> Rangers
> >>>>>>
> >>>>>>> to send someone to hogtie you until you repent your immoral
> >>>>>>>
> >>>> blasphemous
> >>>>
> >>>>>>> ways.  The ONLY good barbecue is from Texas and the sauce is the
> >>>>>>> difference.
> >>>>>>>
> >>>>>>> Hank - 5th Generation Texan
> >>>>>>>
> >>>>>>> P.S.  You think we had heated wars over politics, I've seen much
> >>>>>>>
> >>>> more
> >>>>
> >>>>>>> passionate arguments over barbecue.
> >>>>>>>
> >>>>>>>
> >>>>>>> On 3/27/07, KUHN, LELAND <LKUHN at cnmc.org> wrote:
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>> Steve,
> >>>>>>>>
> >>>>>>>> Barbeque sauce is a matter of taste, but most people don't
> >>>>>>>>
> >>>> associate
> >>>>
> >>>>>> one
> >>>>>>
> >>>>>>>> of Kansas City's brands as the most popular (KC Masterpiece).
> >>>>>>>>
> >>>> People
> >>>>
> >>>>>>> >from different parts of the country are so serious about their
> >>>>>>>
> >>>> sauce,
> >>>>
> >>>>>>>> but statistics don't lie--you can't beat Kansas City.
> >>>>>>>>
> >>>>>>>> I used to live in San Antonio and I love Texas, but their 
>barbeque
> >>>>>>>>
> >>>>>> sauce
> >>>>>>
> >>>>>>>> is one step above bad catsup.  Ooops--don't mess with Texas!
> >>>>>>>>
> >>>>>>>> Lee
> >>>>>>>>
> >>>>>>>> -----Original Message-----
> >>>>>>>> From: Steve Alm [mailto:StevenAlm at comcast.net]
> >>>>>>>> Sent: Monday, March 26, 2007 12:28 PM
> >>>>>>>> To: Rhodes
> >>>>>>>> Subject: [Rhodes22-list] Kansas City
> >>>>>>>>
> >>>>>>>> Ironically, there is no actual "corner" at 12th St. and Vine.
> >>>>>>>>
> >> Vine
> >>
> >>>>>>>> doesn't go through at that block any more but they have that
> >>>>>>>>
> >> little
> >>
> >>>>>>>> park there called "Goin' To Kansas City Plaza."   The surrounding
> >>>>>>>> neighborhood is mostly housing units.  However just a few blocks
> >>>>>>>>
> >>>> away
> >>>>
> >>>>>>>> is the Entertainment District with lots of interesting places to
> >>>>>>>> visit including the National Jazz Museum, The Negro League
> >>>>>>>>
> >> Baseball
> >>
> >>>>>>>> Museum, the Charlie Parker monument, etc.
> >>>>>>>>
> >>>>>>>> KC is also famous for its barbeque.  Most notably, Arthur 
>Bryant's
> >>>>>>>> Barbeque on 18th and Vine.  I had the pulled pork--killer!
> >>>>>>>>
> >>>>>>>> Here are a few more shots.
> >>>>>>>>
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> >>>>>>>>
> >>>>>>>>
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> >>>>>>
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> >>>>>>>> __________________________________________________
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> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>>> __________________________________________________
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> >>>>>>>
> >>>>>>>
> >>>>>>>
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> >>>>>>
> >>>>>>
> >>>>> __________________________________________________
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> >>>>>
> >>>>>
> >>>> --
> >>>> View this message in context:
> >>>> http://www.nabble.com/Kansas-City-tf3468096.html#a9699384
> >>>> Sent from the Rhodes 22 mailing list archive at Nabble.com.
> >>>>
> >>>> __________________________________________________
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