A unique website dedicated to fishing information from Florida's Northern Big Bend. This includes the area from the Econfina River west to the Apalachicola River
Well after much discussion, investigation and general grill envy , bit the bullet Friday and gave myself a Big Green Egg. Got the large in order to be able to smoke a good size turkey and after only three hours , the sales guy at the distributor said 30-45 mintues, had it all put together. Pretty impressive so far although there is a learning curve. Did my first steaks Friday night. After lighting the little starter square it hit 650 degrees in about fifteen mintues. Seared both sides and then finished them off at 400 for 6-7 mintues. Very jucy and probably had 75% of the lump charcoal left from what I originaly started with. Slow cooked some apple cranberry pork chops / apples Saturday night and the wife said they were some of the best she had every eaten . The accuracy with which you can control the temp is amazing. Next up is a whole chicken. Any of you guys with a BGE have any helpful hints they would be appreciated. I've been grilling for 30+yrs but, this is a whole new ballgame.
I got one a couple of months ago, and I thought the wife was going to punch me in the head. Then I cooked her some chicken, and she says it is the best she's ever ate!
I did a boston butt a month or so a go. Sonny Tillman better watch out
EIGHT FISH COOKERS AND A FREAKIN TURKEY FRYER HOW THE HECK DO YOU KEEP UP WITH THEM JONES'S WITHOUT GETTING DIVORCED?
What MR. TC failed to include is that one of them "fish cookers" looks like a steel coffin!! 4 or 5 burners under it and big enough ta lay down and sleep in!! Guess that's in case of the divorce
"Good Judgement" comes from experience, ... and a lot of that..... results from "Bad Judgement".
, bit the bullet Friday and gave myself a Big Green Egg. Got the large in order to be able to smoke a good size turkey and after only three hours 
, the sales guy at the distributor said 30-45 mintues, had it all put together. Pretty impressive so far although there is a learning curve. Did my first steaks Friday night. After lighting the little starter square it hit 650 degrees in about fifteen mintues. Seared both sides and then finished them off at 400 for 6-7 mintues. Very jucy and probably had 75% of the lump charcoal left from what I originaly started with. Slow cooked some apple cranberry pork chops / apples Saturday night and the wife said they were some of the best she had every eaten 
. The accuracy with which you can control the temp is amazing. Next up is a whole chicken. Any of you guys with a BGE have any helpful hints they would be appreciated. I've been grilling for 30+yrs but, this is a whole new ballgame.
