Grilling

http://imgur.com/a/ioQhT

Made the pizzas on the big green egg with my family for lunch! Very very very tasty.

We are making the pulled pork for dinner, so be prepared for more tasty images.

 

Large. With nest and platesetter seems to be $1035.

 

Been really rainy here in Houston. But that doesn't stop the Big Green Egg.

 

Is that an XL? Are those custom wings or what? I know they sell wood ones...

 

XL with the nest. And the store my dad and I bought it at had the options of wood. plastic, or metal. We picked metal just because it seemed like the best option.

 

Ah. I really want my dad to help me make a table for mine (that I do not yet have). I'm still undecided whether or not I want it this year or wait for an egg fast and save a couple hundred bucks.

 

That's all they do out here in Germany

 

http://files.oporcalho.webnode.com.pt/200000038-3c8133d7b1/DSC01588_400x300.jpg

best shit ever. if you don't know it's basically a hot stone with a raw thick steak on top and you let it grill for how long you want and just it it while it grills. BEST SHIT EVERRRRR

other than that I only have a very small grill, but I enjoy grilled stuff alot, wether it is fish or meat

 

That's cool.

 

I bought the big green egg. I've got a pork butt on it now.

 

Pics of your butt please?

 

NOOB QUESTION FOLLOWS

I'm grilling chicken breast today for the first time completely by myself, what should I use for some seasoning and how does seasoning work really? Do I apply while it's on the grill? How do I make it? My mom recommended just some lemon and perhaps a little mustard. I don't want to overpower the meat

HELP

 

Just put a bit on a rub it in. You won't overpower the meat unless you can not see it. Make sure the grill is pretty hot when you put the chicken on and do it for like 8-9 minutes per side. Do not poke any holes in it. Use tongs.

 

I'm an avid outdoor cooker, surprised I've only just noticed this thread as I'm a outdoor cooking fanatic(leave the stovetop and oven for the women!) I tend to stay pretty active on several competition smoking forums. I've been smoking meats actively for several years now, and would like to try my hand at a few competitions soon. Takes a lot of practice, and youll ruin lots of meat just trying to get your methods right, but in the end its a skill worth learning.

 

I forgot. :c

It was very good though.

 

How long did you put it on for. Mine was on for a long ass time. Like 5-6 hours.

 

Like 12 hours.

 

Oh did you just use the big green egg the whole time? We actually took it off the egg after 6 hours and let it bake in maple glazing for like 3-4 hours in the oven.

 

Oh yeah pal. Get you some chuck beef make a thumb imprint on that bad boy grill it for a couple minutes on each side throw some onion in that imprint throw a slice of muenster or mozzarella on top of that bitch and you got yourself a bad mama jamma of a burger medium rare

 

Yea. I had to wrap it in foil and get the egg up to like 300. It was in the stall zone and dinner was quickly coming. Next time I'm going to do it overnight.