The Big Green Egg - BGE
Arrived June 2011

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The BGE is kamado style BBQ and smoker. You can cook/smoke from 150F to almost 700F. It burns natural wood “lump” charcoal.

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Rack of ribs with a dry rub

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Ribs being finished flat after six hours.

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Smokey chili in a cast iron Dutch oven. Here you can see the BGE insert for indirect cooking.

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This salmon was smoked for 5 hours at about 150F then increased to 325F to finish. The BGE retains moisture and doesn’t dry out the things you cook.

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Pork shoulder after 8 hours ... tender, moist, great flavor

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Baking Naan (Indian bread) on the plate setter

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The Naan is then finished on the grill

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Now kick the BGE up to 500F or more and use as a Tandoori oven

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Chicken thighs cooked Tandoori style (cover closed of course) goes perfectly with the Naan

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Beer can chicken ... that’s an apple on his neck.