http://flic.kr/p/ogj2HD Next you need a table. I bought a stainless steel prep table from a restaurant supply and had a whole cut in it and added casters. Turned out great.
I grabbed mine today. I got it with everything I wanted and it cost me $1.5K. I could have maybe found it cheaper but screw it, I now have one! I cannot wait to fire this baby up! I also looked into Kamados but decided on the Egg. I'll gladly pay a few hundred more to have the lifetime warranty from a company that is 40 years old instead of 5. VooDoo...you cut a hole in the table for the Egg to sit in? That is impressive. I got mine with the two shelves on it but I am thinking I'll need another surface as well.
The best way to light your egg and my number 1 recommended accessory... Www.looftlighter.com http://youtu.be/PD4TirOHEqI
Okay...I used my Egg all weekend. What a bad ass piece of equipment! We did a test chicken (beer can style) Friday night just to get to know the Egg. We made multiple mistakes, but the chicken still came out great. It was so tender and flavorful. Yesterday, we did four racks of ribs. We ran into a few issues on the first set but they still came out amazing. The second set of ribs were possibly the best thing I've ever cooked. The crazy thing is that I know I can make ribs much better the next time. I have another beer can chicken in there right now that I expect to be much better than the first one. Overall, I am absolutely thrilled with the Egg. The way it keeps the moisture in the meat and infuses flavors is amazing. I think I will end up buying an electric starter, though, just to make that part mindless.
That is a function of not overcooking it. It is capable of drying out your chicken just watch the temps and cook time.
I am probably going to get one. The chicken I cooked tonight was really good again and full of juices, but I haven't gotten the skin right. Do you have any tips on getting the skin to be nice and crispy?
Brush it with some melted seasoned butter the last 10 minutes or so when it's cooking has worked for me. Once you learn about how long they take you'll know when to baste it at the end.
Dry the skin out completely. Using a rub will also help pull the moisture out via the dry ingredients. Use higher heat and shorter cooking time.
I've been wanting to get one for about a year, but can't where I live due to city fire codes. About four guys from my office each got one though and from trying their food, it is ridiculous.
Anyone ever make a grilled cheese on one of these things? That will be the deciding factor for me on whether or not I'll pony up the $$$.
That's how I normally cook chickens. I am going to do one this weekend on a bed of carrots, onions and celery then make a cream sauce with the drippings.
yes. use direct heat, but in the higher grate position (i have a Kamado Joe.) ~45m at ~400. breast side up, and don't turn it. comes out beautifully.
