Green Egg
Green Egg
Check out this page if you are looking for Green Egg
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 18CI Big Green Egg Cast Iron Large Egg Cooking Grate  US $47.49
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 High Heat NOMEX Gasket w Self adhesive for Large Big Green Egg 5 US $23.00
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 Nomex gasket 3M Super 77 spray adhesive high temp Big Green Egg bbq smoker web US $38.60
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 Big Green Egg NOMEX Gasket w RUTLAND 2000 deg adhesive Primo Grill Seal Tape US $32.00
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 NOMEX GASKET KIT W 3M GLUE FOR BIG GREEN EGG LARGE US $37.99
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 Big Green Egg Gasket BEST PRICE ON EBAY free shipping US $15.40
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 Big Green Egg Gasket 7 XL US $16.30
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 Custom Big Green Egg table Kamado Joe or Primo US $990.00
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 High Heat NOMEX Gasket seal adhesive Big Green Egg mini US $14.00
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 green egg US $.99
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 NOMEX GASKET KIT UPGRADE FOR BIG GREEN EGG LARGE EGG US $29.99
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 NOMEX GASKET KIT WITH 3M GLUE 4 BIG GREEN EGG XL MODEL US $39.99
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 Primo Kamado Grill And Smoker Big Green Egg Type Grill US $799.00
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 Primo Oval XL Grill And Smoker Big Green Egg Type Grill US $1,049.00
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 Primo Oval Jr Grill And Smoke Big Green Egg Type Grill US $642.00
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 NOMEX GASKET KIT UPGRADE FOR BIG GREEN EGG XL MODEL US $29.99
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 High Heat NOMEX Gasket w adhesive for Big Green Egg 1 US $16.25
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 BIG GREEN EGG GASKET Medium Small Mini NEW US $9.99
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 Stainless Steel Table for Big Green Egg or Kamado US $800.00
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 GKHDL Big Green Egg Replacement Gasket Kit Large Size US $12.95
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 NMGKHDL Big Green Egg Replacement High Heat Gasket Kit Large US $18.99
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Looking for recipes to use on my Big Green Egg bbq?
Beef Esrom!!
4 pounds beef brisket -- or chuck roast
2 tablespoons liquid smoke flavoring -- or to taste
2 cups onions -- chopped
1/4 cup cider vinegar
1/2 cup dark brown sugar
2 tablespoons German mustard, yellow mustard -- or spicy brown
1 tablespoon dark molasses
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
3 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup chili sauce -- bottled
1/2 lemon -- sliced
1 tablespoon salt -- or to taste
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 220 degrees (slow).
2. Place meat on a rack in a shallow roaster, fat side up. Pour liquid smoke around meat and seal everything tightly with foil. Roast for 8 hours, turning once, until very tender, and meat falls apart.
3. Remove meat and let it cool. Wrap in plastic wrap and refrigerate overnight. Save pan juices in a sealed glass jar, and refrigerate.
4. Next day, or when cold, and you are ready, remove meat and trim away any fat. Pull the meat into shreds. (This is called pulling). Remove the hardened fat from the pan juices. Set aside.
5. Melt 3 tablespoons fat over medium heat, add onions and saute until tender. Add all remaining ingredients and 1 cup of pan juices. Stir well, bring to a hard simmer, then simmer 15 to 20 minutes over low heat. Add the 'pulled meat' to the sauce and simmer, very slowly, uncovered, one hour, stirring frequently. Add more pan juices, or water, if needed to keep the meat moist.