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Topic History of: Another Prospective Buyer Question...
Max. showing the last 6 posts - (Last post first)
Author Message
Judy Mayberry Wakefan,
What is the "perfect streak" method?
Flashback Bob NorthernSmoke,
I switched over, cold turkey, from gas to Egg. One of the things I had trouble adjusting to was
that I couldn't do fast and dirty grilling after work. The thing is though, I do so much more
on the weekends and in winter that I don't really miss the temporary flexibility of the gasser.

Also, I cook more now so I ensure that I'll have a meal or two and a lunch or two during the
week. Leftovers were NEVER so good!

I still have my gasser and have used it a couple times since I got the Egg last August- but the
results are now dissappointing. I will probably still use it for steaming mussels outdoors in the
summer. But quite frankly it takes up too much room for the limited use I get out of it.

Sometimes If I plan right, I will still cook after work, I just have to plan for it and probably
leave work a little early. I have school-age kids and they need to eat supper at suppertime. so I
need to have the meal ready on time.

I'm no award-winning BBQ guy, but the people in work think I'm in that league based on the
leftovers they smell me reheating. I sometimes bring in extra to share and it always goes over BIG.
I have a lot of fun and am doing stuff I wouldn't have even considered trying before.

My advice to you: Just do it.

NorthernSmoke Thanks for the help folks. Much appreciated!
Wakefan NorthernSmoke,
20 minutes from lighting sounds about right, but there are a few tricks I use...
1. Clean and prep the egg before you go to work - saves a little time.
2. Lump can be used again and again, so by not introducing a lot of new lump, the smoke seems to
\"clear\" faster. 7 minutes to light, 10 - 12 minutes to stabilize/burn clean.
3. Use of a cell phone and spouse can greatly speed things up. I call 10 minutes from home and tell
her to light the egg and stabilize at XX degrees.
4. You will pick up a little time with steaks due to the fact that the egg can get much hotter than
most gas grills I throw the steaks on at about 700 - 750 for searing (it can get hotter if you want,
but changing a melted gasket is no fun). I use the \"perfect streak\" method and the meat only
takes about 10 minutes or so before it is ready to eat...

Hope this helps.
FlaMIke NorthernSmoke,
I agree you can be there in 20 min for straight grilling, but you might have a little difficulty
keeping a constant temp, and you probably won't be able to have any \"blue\" smoke in that short
time.
Can't forget, it's about quality, not just meat and fire. I usually give it 45 -60 min to
settle in. And some days, we eat a little later.
Mike
Essex County NorthernSmoke,
This was one of my concerns when I bought a large BGE about 3 years ago. I'd agree that 20
minutes is a fair estimate of getting up to a reasonable grilling temp. I also learned that some
lump lights quicker than others. Someone below (Trex?) suggested using Cowboy for this. I can get
it at my local Ace hardware store here in eastern Mass. It is also sold as the house brand at Whole
Foods up here. This is what I use for grilling. I still use Weber cubes for lighting but a Mapp
torch would make it a few minutes faster.

Let's face it. The gasser is more convenient if you just want to click it on and cook asap.
However, once you go down the steep learning curve with lump and the egg, you won't go back. I
used to pride myself on grilling at least once a week during the winter on my gasser. Now I grill
(or bake or roast or barbecue) about three times per week throughout the winter. I use it more
during the other seasons and am now up to three eggs (adding a small and a mini). But I'm a
moderate user compared to the other posters on this board!

Good luck with your decision.

Paul