Flats,
Here's the link but looking at the chart as you schroll down, seems they don't have one for an XL. Might be worth a call to them directly though.
http://www.the-cover-store.com/item_...de=CSP06113TN3
In any event I use multiple covers from them and love them.
"Some people spend an entire lifetime wondering if they made a difference. The Marines don't have that problem" Ronald Reagan 1985
Thanks those look really nice, I will put one on order. Mine is actually a L not an XL, I recieved it as a bday gift several months ago and had not seen it since that night, remembered it being HUGE. When I picked it up today I realized its a large (Which is plenty big for me).Originally Posted by Abelman
I built a patio for it out of concrete pavers today, just off the covered patio. So my egg will not be under a roof.
Gonna have the folks over for some steak and potatoes Sunday night to break it in right!
C Tuna, that chicken recipe will be the next thing I try, sounds GOOD!
Last edited by Flats-Assassin; 03-10-2012 at 07:43 PM.
Cooked (heated) up some smoked deer sausage on the Egg tonight, some of the best Ive ever had!
I knew it was safe to proceed so I let the egg breath (about 650 deg), and threw on 5 NY strips 3 min on each side then closed the upper and lower vent and let them cook another 4-6 minutes.
They came out really good! Seared on the outside and pink in the center!
I have been without a grill so long, its been longer than Id like to admit since I cooked a steak. I was a little nervous throwing $50 bucks worth of meat into the BGE, but they came out just right.
Really impressed by how fast it heated up and how easy it is to cook on.
Five steaks ??? Did you burn the hair off your arms during the cook???Be careful opening the egg with the vents closed because you can get one heck of a flash !! You need to "BURP" the dome and allow it to flash internally... I learnt the hard way --and since i'm a slow learner, it took about three good flashes before my mind recorded it!!!
When injecting bitter orange or "sour" orange marinate into your chicken, it does not give the chicken an orange taste -- it only increases the juiciness of the finished product --- citrus goes natural with chicken. Also you can cook the chicken to a higher internal temperature without it drying out. At first i only injected on Spatchcocked or Beer Can chicken cooks, but now i use it on parts too !! I inject it and allow the chicken to sit out to reach near room temperature before cooking...
Yeah, 5 we were suppose to have 5 people total, I like to give everyone their own peice of meat (then I eat the leftovers!). Even though I knew about burping it, I still managed to get some serious heat on my hand, didnt burn any hair though. Will burp it a little more slowly in the future.
Do you use a siringe to inject the marinade? I plan using this method, Wed. night.
I have had at least eight injectors and have settled on a cheap $5.00 unit. It has a side discharge on the side of the needle, easily cleaned and has worked for my for two years. Just finished a batch of leg quarters, cooked them high up in the dome at 390 degrees for about an hour -- internal temperature of 190 degrees. Meat just falls off the bone !! I cut the backbone off the quarter before seasoning and injecting..
And here I thought only my wife liked her chicken DONE !!!
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Just an update I have been cooking a bunch on the EGG, Love this thing. Hamburgers, Chicken thighs (BBQ) etc.
I attempted my first Spatchcock Chicken today. It turned out okay. I covered it in EVOO then rubbed it down with Montreal Chicken Rub, I got the grill heated to 375 (direct) and put the bird on.
In my infinite wisdom I decided to mow the grass (real quick) while the bird was cooking. When I came back to check on it, the grill was hovering around 400. Bird is WELL done, but still edible. Actually the only thing that got burnt was the bottom of the drum sticks.
I aslo need to rig something to raise the the grid for the next attempt. This was done at the normal grid height.
Have you done any pizzas on it yet, there are great that way. When in a hurry we've even used the Boboli pizza crust and thaey come out good. Also on the charcoal stay away from Cowboy brand, spark and I have never seen so many pieces of rock in lump before. I use the RO from walmart too.
Here's something you can do yourself. I bought the replacement webber grate at Home Depot for $20. Then stainless hardware, no galvanized hardware though:
Chicken looks good to me
P.S. just don't put as much charcoal in. It can be pretty shallow and you'll still be fine if you don't want to make a raised grate.
Last edited by Abelman; 04-13-2012 at 05:07 PM.
"Some people spend an entire lifetime wondering if they made a difference. The Marines don't have that problem" Ronald Reagan 1985
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