Green Egg vs Grill Help
- Thread starter theGibber1
- Start date
Building an outdoor kitchen and all these sales guys keep telling me with the Egg I wont even need a grill?
I have never had food from one
I have never had food from one
It's a grill and a smoker........so yeah, you won't need a grill.
For me it is a no brainer. Egg all the way.
It doesn't have to be a BIG GREEN EGG either. As long as the thickness of the ceramics is the same, save a little cash and get the biggest one you can get
See the knock-off below on the left......
I had been looking at the egg. Picked this up instead and have not looked back, have used it almost daily for the past 2 months, just awesome, better than my last Weber that was 18 years old:0074
http://www.weber.com/grills/series/genesis/genesis-s-330
http://www.weber.com/grills/series/genesis/genesis-s-330
You really can't go wrong with a Weber Genesis....had one for 12 years in NH, replaced the guts (the porcelain grates and flavor bars once during that time) about 10 years in and we gave it to my daughter when I moved to Vegas....she still uses it....
Got to Vegas and my wife would rather spend hundreds on shade stuff like an umbrella and deck furniture, but I got stuck with a dual gas/charcoal grill they were selling at Lowe's for about 300 bucks....that was 2 years ago and I still haven't used the charcoal side of it and the gas grill side sucks....only 2 of the 3 burners actually work the far left one barely gets flame to it...I am constantly cleaning it to get the pores open so the flame flows....
I don't do a lot of smoking (food), and I do grill 3-4 nights a week especially during the summer and after I pick up some grass fed and pasture raised beef and prok from a farm in Utah, which I do yearly and the pick-up is June 5th....I doubt the shitty grill will last the summer....
Should have bought a Weber....
Got to Vegas and my wife would rather spend hundreds on shade stuff like an umbrella and deck furniture, but I got stuck with a dual gas/charcoal grill they were selling at Lowe's for about 300 bucks....that was 2 years ago and I still haven't used the charcoal side of it and the gas grill side sucks....only 2 of the 3 burners actually work the far left one barely gets flame to it...I am constantly cleaning it to get the pores open so the flame flows....
I don't do a lot of smoking (food), and I do grill 3-4 nights a week especially during the summer and after I pick up some grass fed and pasture raised beef and prok from a farm in Utah, which I do yearly and the pick-up is June 5th....I doubt the shitty grill will last the summer....
Should have bought a Weber....
Had been trying to convince my neighbor and a buddy of mine for years to spend the extra for a Weber. Both finally converted after going through 300.00 Kenmores and Char-broils every few years. My 18 year old Weber is still in great shape and works fine, but this E330-S just kicks ass!
It depends on what you are calling an outdoor kitchen. Do you have drawings/pictures/plans? I wouldn't want anything that wasn't built-in in my outdoor kitchen. Don't need things standing around when you have counter space.
I have a Kamado Joe and love it but I also have a very nice gas grill. I honestly couldn't give either of them up for the other. I use the Joe more but there are times when I don't want to start it up and wait. We cook out almost every other night and there are times when it's nice to just turn the gas grill on, cook and be done with it.
I got the same for Christmas. Took a couple of times to get the heat figured out, but if have made so e great ribs, and seared some fine steaks on that bad boy! I wasn't sold on it when I got it, but it does make food taste better than my gas grill. Just a bit more effort and clean up!
Did you get the pizza stone or other accessories, I haven't chosen one yet.
Yeah I did purchase a pizza stone. We probably cook pizza more than anything else on the KJ. It's fun for me because I've really gotten into making my own dough. We typically cook them Neapolitan style, 800 degrees for 90 seconds. If I tell my wife and kids we're making pizza they all get excited. They're really good pizzas but the process is also fun for the family.
You just may be my saving grace. I was in Chicago recently and ate at Eataly, one of Mario Batali's places kind of a market / 5 different restaurants concept. Well, we had one of the pizzas, as describe here:
"Among the many things that Eataly and Chicago share, there's the love of, and obsession for, pizza. Eataly has always been very strict in adhering to traditional Neapolitan technique when it comes to its pizza: the crust must be tall and tender, the dough should be left to rise for at least 24 hours and the ingredients should showcase the bounty of the Mediterranean. At La Pizza restaurant, guests can enjoy watching as traditional Neapolitan pizzas are prepared right before their eyes by trained Rossopomodoro pizzaioli (pizza makers). "
And that was the most phenomenal crust and pizza I had ever eaten! It was fired up 900 degrees for 60 seconds. I raved about it, and not hints were provided about the crust. Would you mind sending me your dough recipe? I would love to try it out! Pls get email via Jack!
Also, what brand pizza stone did you get, was it via Kamado Joe?
Thanks for the info!
:00hour
Yes we will have a spot for it.. Something like this
http://www.impactlandscapes.net/wp-content/gallery/outdoor-kitchens/Outdoor%20Kitchen...Grill%20and%20Big%20Green%20Egg.JPG
I think we have decided to go with the large Green Egg and then scale down the grill and go with a 20inch. Also going to put in a flat hibachi grill.. So all bases will be covered.
Thanks for the info Madjackers:0008
Fuck Me....I was going to get my Weber tomorrow and now my Dad tells me about this Kamado....I mean I already have a gas grill, it just kinda sucks. Maybe I get the Kamodo and start the art of smoking meats. I mean how long does it really take to make 3-4 steaks on it from start up to finish?? It takes me 5-10 minutes (depends on how cocked and hungry I am) to get the gas grill preheated and then another 10 to cook it....Is it trouble to do that or 10-12 chicken thighs? And pizza too?
I fucking hate making decisions....
stay tuned....
I fucking hate making decisions....
stay tuned....
I really apologize. I just saw this post. Jack can you send me his email? The dough is the funnest part to me and it is truly an art.(one I haven't perfected yet)
Dog, just in case I don't get your info or I forget here is the dough recipe.
5-5.5 cups of 00 flour(really key,you can use bread flour but it's worth it to find 00 flour)
2 cups of water
Package of yeast(if you can find fresh yeast it's better but sometimes hard to find)
3 tablespoons of salt(can be less depending on your taste)
Mix the yeast with a cup of the water and let it sit for 10 minutes. You should see the yeast become active and frothy(not sure this the correct term but it works for me) I use warm tap water.
After this mix the yeast mixture with the rest of the water, flour and salt.
I usually just put all of this on top of my counter and start mixing it together by hand. You have to work it for around 10 minutes. I fold it from all sides, push it down and roll it. I keep doing this until it's not tough anymore and smooth. I know that's not a great description but you really will be able to tell when it changes and becomes more dough like and has a good texture. After that, put it in a bowl and cover it tightly and let it sit at room temp for 8 hours or for however you want. I've let mine sit for a full 24 hours before. Then put it in the refrigerator for 4-8 hours. Once you're ready to use it take it out and let it sit at room temp for 1-2 hours. From there cut it up into the size you want each pizza to be. For this amount of dough I usually get 4-5 pizzas out of it.
From here it's up to you and it's something I still suck at. Flour your counter top and try to figure out how the hell all of the pizza guys make it looks so easy stretching it out. This is really where the art comes in. If you made it correctly it really does stretch easily and wont' get wholes in it. If you didn't then it's a bitch and hard to work with. You may have to add more flour to the balls to get them dry enough if they're too wet once you try to stretch them out.
5-5.5 cups of 00 flour(really key,you can use bread flour but it's worth it to find 00 flour)
2 cups of water
Package of yeast(if you can find fresh yeast it's better but sometimes hard to find)
3 tablespoons of salt(can be less depending on your taste)
Mix the yeast with a cup of the water and let it sit for 10 minutes. You should see the yeast become active and frothy(not sure this the correct term but it works for me) I use warm tap water.
After this mix the yeast mixture with the rest of the water, flour and salt.
I usually just put all of this on top of my counter and start mixing it together by hand. You have to work it for around 10 minutes. I fold it from all sides, push it down and roll it. I keep doing this until it's not tough anymore and smooth. I know that's not a great description but you really will be able to tell when it changes and becomes more dough like and has a good texture. After that, put it in a bowl and cover it tightly and let it sit at room temp for 8 hours or for however you want. I've let mine sit for a full 24 hours before. Then put it in the refrigerator for 4-8 hours. Once you're ready to use it take it out and let it sit at room temp for 1-2 hours. From there cut it up into the size you want each pizza to be. For this amount of dough I usually get 4-5 pizzas out of it.
From here it's up to you and it's something I still suck at. Flour your counter top and try to figure out how the hell all of the pizza guys make it looks so easy stretching it out. This is really where the art comes in. If you made it correctly it really does stretch easily and wont' get wholes in it. If you didn't then it's a bitch and hard to work with. You may have to add more flour to the balls to get them dry enough if they're too wet once you try to stretch them out.
No problem! It might be a couple of weeks, but I plan in using this! I will let you know how it works!
Much appreciation!
:0008
