I joined the Big Green Egg cult five years ago and it’s one of the best purchases we ever made. We grill, smoke and even bake several times a week.
I regularly cook reverse Seared Steaks, ribs, wings, pulled pork, and even vegetables. Since I get asked all the time, I thought I’d list out some of my favorite accessories. A few of these are “must have.”
You must have a good meat thermometer because it’s really the only way to know if the meat is done properly. I use three different ones.
Flame Boss 300. This is the gold standard…takes 1 minute to connect to the vent and uses a fan and an app to keep your temperature consistent. This is what you want for long cooks like Boston Butt or Brisket. You can control the temp from anywhere via the app.
Therma Pro. This is a little simpler…like a baby monitor for your meat. It just measures the grill temp and meat temp and sends the numbers to the other unit inside.
Lavatools. This is a small instant read thermometer. It’s perfect for steaks and chicken, when you want to just check the temp quick. For what it’s worth, I cook steaks to 120 (then sear for a couple of minutes on each side), then rest for 10 minutes. Chicken breasts are done at 163 and then rest for 1o minutes. Boston Butt goes all the way up to 195 or higher depending on the cook method.
Next, you’ll want to get a BBQ mitt like this one. I’ve had it for five years and it works great. It allows me to pick up the grate or the plate setter or a cast iron pan. You may want to order two of them.
And speaking of cast iron pan, you’re gonna want to pick up this Lodge 10 inch. You can cook bacon and finish steaks this way. You can expand your cast iron collection over time but this is a good starting point.
Finally, this pizza stone is a lot of fun. You can make your own wood fired pizzas on the Green Egg. Because it gets so hot, the stone is how you have a crispy crust. Heck, you can even cook a frozen pizza on the Egg and it will taste amazing.
Let’s talk about meat. If you’re going to do it right, you want to cook good meat. Believe it or not, my favorite place to get meat is Costco. They have great steaks, boston butt, ribs and chicken. They often sell pork belly, brisket, and other cuts too. And if you want a great steak, opt for their Prime cuts. It’s worth it.
Lastly, spices and rubs are important. I’m partial to the selection of rubs from Meat Church. The Honey Hog and Honey Hot hot it is my go-to for ribs and chicken. The Holy Cow is great on beef and brisket. And I use the Fajita seasoning all the time. I also love Socks Love as a good general purpose rub. For steaks, all I really use is salt and pepper – no need to do more than that if you start with a great steak.
There are dozens and dozens of other accessories you can get, but these will get you started. Part of the fun of having a Big Green Egg is trying things.