Outside the Edge/MKX

[enigma-2]

Well this is the Lounge and we can talk about anything off topic, so here goes.

 

Next to my MKZ, my favorite thing is... food. Tonight's supper was chicken breast and stir fry.

 

We marinade our breast's in Weber's Southern Whiskey marinade mix. Oh my that's good.

 

Anyone else care to share a favorite food tip?

[akirby]

Big........Green........Egg

[enigma-2]

Sorry, thought I had posted this on the "lounge".

 

As for the egg, they are great. (Rather expensive however). Always wondered how they compare to a Weber.

 

Have a friend that has dinner parties, makes really delicious gormet pizza on his, using a pizza stone. There's something about charcoal that just tastes better.

 

When he's done, he puts the still hot brickettes in his fire pit and we sit around drinking great Italian wine and solve world problems.

 

Two thumbs up on the egg.

Edited March 14, 2016 by enigma-2

[akirby]

There is no comparison to a Weber kettle except for maybe grilling burgers. The thick ceramic holds heat so well I can smoke boston butts or briskets at 225-250 for 24 hours or longer on a single load of charcoal. I literally fill it up with lump charcoal and wood chunks, light it, put on the meat, set the auto temp control (not required but oh so easy) and never open the lid until the meat hits the finish temp 16-24 hours later.

 

You can also use it as a normal grill for burgers, fish, etc. You can cook direct or indirect with a ceramic heat shield. You can bake bread, cookies, etc in it.

 

But you can also fire it up to 700 degrees or higher to sear steaks or cook pizza on a stone. It's so versatile.

 

When I cook steaks or thick chops I start them indirect at 250 until they're 10 degrees below my target temp. I remove them and let them rest for 10 minutes while I switch the egg to direct heat and fire it up to 600-700 with a cast iron grid. Then I sear them on each side for 60-90 seconds. Perfect every time.

 

They're expensive because they're worth it!

[akirby]

BTW I moved this to the Lounge forum.

[enigma-2]

You talk about your, like my friend talks about his; with TLC. (Smile). His doesn't have an automatic control however, he uses a thermometer and manually opens and closes the vents to regulate heat. Is that a feature on the newer grills?

[akirby]

That's how they all work - including the BGE knockoffs (Primo, Kamado Joe, etc.). You have an upper and lower vent. With practice you can set and hold any temp in ideal conditions. The auto temp control is a fan that sits over the lower vent and monitors the grill temp. You close off the top vent most of the way and let the fan force the air in as needed to maintain temp. It compensates better for wind or airflow issues and makes it easier to sleep on overnight cooks. It's nice to just set it and forget it and just monitor the temp of the meat.

 

It takes a few months to get the hang of it but the food you can create with it will knock your socks off.

 

I just got this mini-max to go with my large - it's perfect when cooking for 2 or 3 and it's portable for tailgating or camping, etc. And it's less than $600.