r/biggreenegg

Used most of my toys for our huge party to make some delicious food. Smoked pork butt and jalapeño poppers on the WSM, Italian sausage and peppers on the blackstone and the star of the party, 25lb suckling pig done Filipino lechon style on the xl BGE. Hope everyone had a great time this weekend.

I have no idea how long it's been like this. I rarely take this out. My BGE is ~10 years old. Today I decided to pull everything out of the egg and do a deep clean, and I found these two cracks. This might literally be the 2nd time in it's life I've removed this piece, so it's not from handling. I've had a hard time holding temp lately, but I've been thinking it might be the gasket - which has never been replaced. But I'm wondering about these cracks. The exterior ceramic "egg" (both upper and lower) are perfectly fine. Mostly I'm wondering if I should worry about these cracks in the inner bowl. Thanks

5 mins a side at 500. Decent grill marks - these bad boys were great. Wild weather calmed down and got the BGE fired up here on the prairies.

Tips on better grill marks?

Went to wife’s family’s annual 4th celebration so today I got to do mine, savory (left side) and sweet ribs (right side) on the 2XL, smoked some bacon for jalapeño boats on the XL and doing pizzas on the Alpha! Happy 250th birthday USA!! 🇺🇸

Started the day by smoking a whole chicken at 225-250 for two ish hours. Ended the night with a whole duck that took a little over 3 hours at the same temp. Thought it came out great, but any tips would be appreciated!

Loveland, CO. I’m not the seller.

https://www.facebook.com/share/1DjpmWpFZC/?mibextid=wwXIfr

For the 250th, I decided to take The Art of Cookery Made Plain and Easy (1765) off the bookshelf. I don't use it often, but when I do, I like to use the BGE. This was a Cheshire Pork Pie, which was surprisingly similar to how it's still made today.

Reverse seared and medium rare finish. Absolutely delicious with a nice hint of smoke

7pm last night. Will pull at 5pm today. 225°F over hickory lump and chunks of oak. Salt/sugar/chile/ginger/orange/garlic/onion/pepper/oregano dry rub.

Made homemade penne and vodka sauce. Put out on a pizza, finished with olive oil, basil, and Parmesan. Requested from my daughter. It was excellent!

Five hours at 225 and barbecue sauce over the rub for the last 30min. My fav batch to date!!

Meat Pyramid FTW.

I’ve been doing this at least twice a year for the past 20 years. :)

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Ribeyes are boneless and approx 24oz. Seared first then cooked to temp with some stacking and rotation for evenness. Nice med rare even though grill thermometer is busted (haven't used it in a while) and had to make educated guesses on grill temp. Happy 4th and happy grilling!

Last night at 10pm I threw my 9lb Pork Shoulder on the Egg. I set my Signals unit to 250 ambient and went to bed. Woke up this morning around 8am. Checked my app and the ambient temp was holding at 249.9 but the internal temp was reading 93. I was still half asleep and decided "well that ones ruined as it didn't get above 140. Guess I'll need to figure out something else for the 4th." I rolled over and went back to sleep. Got out of bed at 10 and app showed no changes. At 11 I decided I need to kill the fire and throw out the pork. I was in no rush to do anything when I "knew" it was shot.

However, when I opened the Egg I saw the pork had bark and was looking a little dry (Pic above). I shimmied the temp probe to make sure it wasn't touching bone. It was not. Still no change in readings. I then probed it with my thermapen one and got a reading in the 190s. Something was definitely off. I then unplugged/plugged the Signals probe into each of the 4 inputs. It didn't register on any of them. Next step I rebooted the Signals. Boom internal temp probe was reading in the 190s as well. But now the ambient was reading 215.

Now I'm in a quandary. My gut tells me to throw the thing out as originally planned. I say this because I have no idea how long it took to get over 140 and I don't have an accurate reading of what the ambient temp actually was.

Am I right to just throw it out? Thoughts?

Wow these things are smelling and turning out amazing