Did anyone else do Xmas dinner on their BGE? Show us!
Did anyone else do Xmas dinner on their BGE? Show us!
by Alternative_Bell5499
17 Comments
MadcapMagician923
I didn’t take any pictures but smoked a prime rib to 125 degrees, coated in olive oil, rosemary, garlic, salt and fresh pepper. Was pretty tasty.
th3wh3lan
Yes! Did a whole Turkey on the rotisserie. Turned out amazing. Happy days
Visible_Ad5745
Beautiful. Great work on even temp across the roast
Puzzled-Implement-41
I cooked a paella, but I don’t see a way to include a photo 🙃
TubeLogic
Did a rib roast and it came out great. I got an inkbird fam unit a few months ago, total game changer. Held a steady 225 for a few hours. Love that thing.
Moist_Cardiologist83
This is the kind of festivities I enjoy 🥳
medium-rare-steaks
Oof. Rip that steak
Some-Zucchini6944
Did a 22lb turkey for the first time. Was concerned about choosing Christmas Day with tons of family coming but it turned out fantastic.
Practical_Grocery_23
Beef Tenderloin, 6lb. Charcoal to one side of firebox and cast iron halfmoon grate on the opposite side. 350F for a little over an hour until center of meat gets to 115F. Took tenderloin off egg and wrapped in butcher paper, took out grate and replaced with solid cast iron halfmoon directly over fire and opened the vents wide open. When temp got to about 420F, I reversed seared the tenderloin on all side. Final temp 130-145.
I also did a 3lb tenderloin last weekend for a smaller family group.
Can’t post photos to replies here so I’ll post as a separate post.
akirbydrinks
Have a cast iron similar oven that works well in the winter. Follow the BGE group in hopes to someday add to the team. Both the Christmas Turkey and the Christmas Ham done at – 10°c! They came out excellent[https://imgur.com/a/vAtfkOH](https://imgur.com/a/vAtfkOH).
The_Antiq
Did anyone? You haven’t seen the 4 million prime rib posts?
gaptopia
Beef tenderloin, marinated in olive oil and fresh minced garlic, seared at 700-800 degrees (no placesetter), brought down bge temp to 350’ish, added placesetter, coated the tenderloin with mixture of butter, garlic, coarse salt, pepper, and rosemary. Cooked to 130’ish, pulled it and let it rest for a few. It was marvelous with sautéed mushrooms.
Top-Psychology1987
Sure did! Venison steak skewers and grilled Brussels sprouts with parmigiana.
growyourownathome
I slow cooked prime New York strips on the big green egg and finished them on the infrared burner on my gas grill for reverse sear. Everyone thought they were at a steakhouse.
CptnRon302
I posted mine already.
Ragingirishman1969
Going to be doing a rib roast in the next day or two depending on the weather.
Unhappy-Raspberry-11
Smoked a 5lb ibérico pork shoulder. Only have a post-shred pic. But it was glorious.
17 Comments
I didn’t take any pictures but smoked a prime rib to 125 degrees, coated in olive oil, rosemary, garlic, salt and fresh pepper. Was pretty tasty.
Yes! Did a whole Turkey on the rotisserie. Turned out amazing. Happy days
Beautiful. Great work on even temp across the roast
I cooked a paella, but I don’t see a way to include a photo 🙃
Did a rib roast and it came out great. I got an inkbird fam unit a few months ago, total game changer. Held a steady 225 for a few hours. Love that thing.
This is the kind of festivities I enjoy 🥳
Oof. Rip that steak
Did a 22lb turkey for the first time. Was concerned about choosing Christmas Day with tons of family coming but it turned out fantastic.
Beef Tenderloin, 6lb. Charcoal to one side of firebox and cast iron halfmoon grate on the opposite side. 350F for a little over an hour until center of meat gets to 115F. Took tenderloin off egg and wrapped in butcher paper, took out grate and replaced with solid cast iron halfmoon directly over fire and opened the vents wide open. When temp got to about 420F, I reversed seared the tenderloin on all side. Final temp 130-145.
I also did a 3lb tenderloin last weekend for a smaller family group.
Can’t post photos to replies here so I’ll post as a separate post.
Have a cast iron similar oven that works well in the winter. Follow the BGE group in hopes to someday add to the team. Both the Christmas Turkey and the Christmas Ham done at – 10°c! They came out excellent[https://imgur.com/a/vAtfkOH](https://imgur.com/a/vAtfkOH).
Did anyone? You haven’t seen the 4 million prime rib posts?
Beef tenderloin, marinated in olive oil and fresh minced garlic, seared at 700-800 degrees (no placesetter), brought down bge temp to 350’ish, added placesetter, coated the tenderloin with mixture of butter, garlic, coarse salt, pepper, and rosemary. Cooked to 130’ish, pulled it and let it rest for a few. It was marvelous with sautéed mushrooms.
Sure did! Venison steak skewers and grilled Brussels sprouts with parmigiana.
I slow cooked prime New York strips on the big green egg and finished them on the infrared burner on my gas grill for reverse sear. Everyone thought they were at a steakhouse.
I posted mine already.
Going to be doing a rib roast in the next day or two depending on the weather.
Smoked a 5lb ibérico pork shoulder. Only have a post-shred pic. But it was glorious.