As a group, can we move beyond the money?

[Anonymous]

If we could get everyone to dry age, the world would be a better place. I think it would make the players more civil.LOL.

[Charlie]

I have been telling everyone how awesome Drybag Steak bags are and have had a lot of very good response from everyone that has tried it. Almost everyone that is interested in the idea of aging has asked me, “how much does it cost?” so I am happy to have some facts to share with them. It is one of the best investments that I have made in upgrading the quality of steaks that I have served from my Kitchen. (p.s. If you don’t own a Big Green Egg then you don’t know what else you are missing!) I am a Fan of Drybag not football…

c-ya

B) Charlie

[Scott Mark]

I think that the Big Green Egg owners are almost universally pleased with that product. I find my own journey being toward only using a grill to finish meats that have been cooked sous-vide. And to grill vegetables.

So I fire up the Weber or use a hot skillet for the exterior sear. They both work satisfactorily.

[Charlie]

You really need to get a BGE. You would love it. Not only for Steak but for all your cooks. You will wonder why you didnt get one years ago. (Turkeys, Pizzas, Hens, Briskets, Breakfast, Lunch, Dinner, Etc! But I have to say that a sear on a smoking hot BGE will amaze you! I am kicking my self in the butt for not getting one ten years ago when I first heard of one. It is costly but in this case it is worth every penny.

Charlie

[Charlie]

I sous vide turkey of fish or steak or shrimp, whatever, and then finish on the grill. Or I slow cook for hours at 200 degrees to make a nice brisket or whatever and it is always awesome. I do pan sear when I make shrimp or scallops.

(Did you know that scallops have up to 100 simple eyes strung around the edges of their mantles like a string of beads).

I have only had a BGE about 6 weeks and a SV machine for two months and I am very happy with both.

The perfect steak is dry aged, sous vide to 120 deg, sear on BGE.

Enjoy! B)

Charlie

[Ron Pratt]

oh boy…I have to be very careful here so as to not cross the line but I’ve been an avid BGE owner now for 12 years and own and cook regularly with 4 of them. For 6 years I have also been teaching classes on their use so I’m more than just a satisfied user.

Please be aware there are other ceramic cookers on the market and as the moderator here I don’t want to get any ceramic brand flame wars started here, as this is the DrybagSteak forum.

Ron

[Charlie]

Ron is absolutely correct. There are other ceramic cookers and my point was the fact that every one should own a ceramic cooker.

[Anonymous]

Can you smoke in a ceramic cooker? What is the advantages with them?

[Charlie]

Ceramic cookers are far better than most people realize until they cook on one.

I don’t want to overstate all the wonderful things I like about mine so here is a link that will give you all the info you need.

http://www.nakedwhiz.com/whybuy.htm

Enjoy!

B) Charlie

[Anonymous]

Thanks Clam Digger. Very informative. Now If I could find a ceramic cooker at a decent price. These things aren’t cheap. I wish I would have know about the BGE a few months ago. I recently bought a $ 700 Kenmore 5 burner, rotisserie burner, and a searing side burner that I’m not to thrilled with.

[Charlie]

I called the closest eight dealers (for xlbge no stand) that were listed on the bge web site based on my area code and six of them were within 30 bucks of 1200.00 one said 1450.00 and the closest one to me said 999.00 When I went to the store they said 990.00 and gave me a deal. It took about 30 minutes on the phone to save over 200 bucks while I was drooling over some food my wife had prepared me.
It was about a week though to wait for my xlbge to arrive at the store but that gave me the time to build a table (nest) for it.

Charlie

[Anonymous]

Going to have to see if there are any dealers in my area.I wonder if they take trade ins? LOL

[Charlie]

I will be getting this soon…

https://www.rocksbarbque.com/index.html

B) Charlie

[Scott Mark]

I’m a big fan of precise (and, thankfully, REMOTE) control, but I’m now looking at a recommendation that includes a thousand dollars for a grill and an additional three hundred to control it. That doesn’t include fuel…

At some point I need to think of my responsibility to clothe my children and help pay for their education.

Wow. That’s pretty full-circle. I’m thinking about the money again. There’s got to be some irony and humor in here somewhere.

[Charlie]

You don’t need the stoker it is aftermarket device that watches over your cook.

You will will want a plate setter and a pizza stone. Add another 200.00

On new years day I cooked a 20lb bone in rib roast for 12 hrs at 200deg. I started with 10 lb of royal oak lump and after the cook I still had 8lb left for my next cook (close vents fire dies out).

I am very happy with how well you can control temps but want to be able to adjust and moniter temps via my iPad or phone or computer.

It’s all about quality and this controller will also tweet you if there is an alarm (you can set alarm parameters) .

I highly recommend ceramic cookers just like I highly recommend drayage steaks.

One last thing… If you don’t own a pig tail flipper order a set of two ( long and short) you will love it.

http://www.pigtailff.com.

p.s. You know how sometimes after you buy something you wake up the next day and feel like it was a bad idea? That was not the case with any of the cooking equipment are gadgets that I have purchased. The day after I paid for the cooker I felt like a kid waiting for Christmas morning again. I have no problem investing into quality products that make life more enjoyable for my family and friends.

C-ya

Back to the construction project.

Enjoy!
B) Charlie

[Author]

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