BGE - - Wtf?!?!?

Okay, so I've cooked on this Big Green Egg three times and all I can say is Holy Crap!
Yesterday I did a tied pork loin roast with this rub on it :

2t Chile Powder
2t Black Pepper
2t Kosher salt
2t Ground Cumin
2t Oregano
1t Granulated Garlic

(probably good on chicken too, Birdy)

Then cooked it on the 'Egg @ 225F until the internal temp hit 145F, then I let it rest and ramped the egg up to about 600F, seared the roast and served.
I could not believe how juicy the meat was, and I cooked it for about 4 hours without any cover on it - Easily the best pork roast I've ever done.
Another thing that really impresses me about the Egg is how easy it is to set the temp and hold it there. Adjust the dampers and walk away!

Thanks Ed! This thing is crazy-good. Everyone needs a BGE!

Damn, that sounds good. What's "granulated garlic"? Fresh, or dried garlic flakes? You freakin' Canucks and your weird terminology...

Congrats! Next time post some food pron.

the_bird said:

Damn, that sounds good. What's "granulated garlic"? Fresh, or dried garlic flakes? You freakin' Canucks and your weird terminology...

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There are two types of dried garlic you can get. Granulated and powdered.

Granulated is a lot better in my opinion because it doesn't fly around like powder and is easier to measure out.

It's everywhere on the store shelves.

CC - That sounds like a good rub.

I know, I can picture it - I've just never heard it referred to as "granulated."

Sweet. Another convert!

bird- you can also look under "minced" i think for the "granulated" garlic

I've only seen it labeled as granulated around here in Seattle too. I <3 it on popcorn.

That sounds delicious!

Laurel said:

I <3 it on popcorn.

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I think I less than three it on popcorn, too.

Believe me when I say, I want one of these as well, but I'd have to sell a kid to buy one.

the_bird said:

Damn, that sounds good. What's "granulated garlic"? Fresh, or dried garlic flakes? You freakin' Canucks and your weird terminology...

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It's dried and make a great ingredient in dry rubs.

McKBrew said:

Believe me when I say, I want one of these as well, but I'd have to sell a kid to buy one.

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Well, you can always make another one.

The term minced is generally used with processed fresh garlic. The dry form is granulated (like sand) or powdered (like flour).

The reason you want granulated garlic is that garlic powder will cake. Especially if it is stored a while. Nothing worse than a lumpy rub.

Short Drive said:

Nothing worse than a lumpy rub.

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*snicker*

I'm patiently waiting to get my egg. I actually have a shell that my mother in law gave me last weekend. But after pricing the parts to get it up and running, it will only cost me about $100 extra to get a new one. I need: a new band with the spring assist, fire box, fire ring, bottom damper, grill, and thermometer. And of course, a few "eggcessories" (plate setter etc). I would probably still fix it up but I'm concerned that it's not actually an BGE at all. It's a light green color and does not say Big Green Egg on it anywhere. Its possible that BGE part will not fit it, I would have to take it to a dealer to find out. The closest place to me that sells parts really pissed me off a few months ago, and I swore to the owner that I would never buy from them again. I really don't want to show up with my old cooker and be told that it's not an Egg and they can't help me.
Looks like I'm going to have to wait until Eggtoberfest to truck down to Atlanta to pick one up.

McKBrew said:

Believe me when I say, I want one of these as well, but I'd have to sell a kid to buy one.

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That means more grub for you! Win/win.

BTW, last night I did seared fresh Tuna and Marlin steaks - and they were unbelievable...

Hey CC -- did you buy your BGE locally? I haven't seen them here. It sounds like I need one though.....

FlyGuy said:

Hey CC -- did you buy your BGE locally? I haven't seen them here. It sounds like I need one though.....

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Yep, BBQs Galore has them.

Cool -- thanks! I'll check them out.