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My name is Steve and I'm a virgin

IQthere4iamIQthere4iam Posts: 106
edited 7:30AM in EggHead Forum
Hi to the group. I just bought a large egg this weekend. It is my first and I am overwhelmed with info :woohoo: . I cooked burgers Saturday night and wings last night. I am not sure where to go next.

Are there any great "break-in" foods that are good for a novice to learn BGE essentials with?

After 2 days on the grill I can see how this can become a sickness...A joyful, flavor filled sickness.


Steve

Comments

  • srq2625srq2625 Posts: 262
    Ribs are not hard. Port Butt (for pulled pork) is very easy. Prime rib is hard to mess up and is just yummy. Oh, and there's spatchcocked chicken.
  • MickeyMickey Posts: 18,286
    Steve, spatchcocked chicken cooked direct and high in the dome is very easy and good.
    375/400 for about an hour.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Welcome to the bordello!! Consider your life "changed." I'm, a newbie, too......enjoying every minute of it and there's nice, helpful folks here. Visit often. Good luck.
  • 2Fategghead2Fategghead Posts: 9,623
    IQthere4iam, Welcome to the forum. Do you have a meat thermometer? :)
  • gdenbygdenby Posts: 5,464
    If you haven't already, look up the sites:

    http://www.nakedwhiz.com/nwindex.htm
    &
    http://playingwithfireandsmoke.blogspot.com/

    And go to this link within the forum where Grandpa's Grub's big list of useful URLs.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=770276&catid=1

    If/when you have learned to keep a steady low temperature, a dome of around 250F, and you have a raised grill, and a drip pan, try pork ribs. They are the quickest of the lo-n-slo cooks, just 4.5 - 7 hours. When you get the hang of that style of fire, you can move on to the really long butt and brisket cooks.
  • MaineggMainegg Posts: 7,787
    Not to much you can go wrong with Steve! Spatchcocked chicken is wonderful. for a side try a couple of heads of Romain lettuce slit the long way and drizzled with Italian dressing on the cut side. when the bird comes off lay these on, cut side up, for just a few minutes till they start to wilt. we chop a little and top with grated parm cheese. tons of reading on here and all the help you could ever want. you will love your egg LOL Julie
  • IQthere4iamIQthere4iam Posts: 106
    I do have meat thermometer. I used them when I used to gas grill ("used to", catch that ).

    Thanks for the links and food idea also.
  • Mr HollowayMr Holloway Posts: 2,034
    Welcome and congrats Steve
    This is a great place for help.
    The search engine covers a ton of topics from
    recipes to troubleshooting.
    The food will just keep getting better and better :)

    Shane
  • BeliBeli Posts: 10,751
    Welcome & glad there's still one virgin Steve in this world, the ones in this forum are pretty big sinners
  • hornhonkhornhonk Posts: 3,841
    :(
  • LDDLDD Posts: 1,225
    welcome to the forum

    nice handle ;)

    the links posted by gdenby should be bookmarked (that's more of a reminder for myself ;) )

    be sure to have your popcorn and 3D glasses on hand for when the occasional drama surfaces :)
    context is important :)
  • eenie meenieeenie meenie Posts: 4,392
    Welcome to the forum Steve :) , I trust will be seeing pics of your cooks in the near future.
  • BeliBeli Posts: 10,751
    Steve nothing a really good priest couldn't absolve you from :laugh:
  • Spring HenSpring Hen Posts: 1,563
    Your perfect reply should have been "I resemble that remark". It SO applies in this text...love ya ;)
    Judy
    Co-Proprietor and Madam of The Chicken Ranch
    Spring, Texas USA
  • Dimple's MomDimple's Mom Posts: 1,740
    Welcome! What part of the country are you from?
  • IQthere4iamIQthere4iam Posts: 106
    I am am just outside of Atlanta Ga.
  • For a first time indirect cook, search this forum for "sausage fattie". Very forgiving (and tasty) way to practice lower temperature cooks.
  • Dimple's MomDimple's Mom Posts: 1,740
    Well, you're right in the thick of it then! Good place for an egger to live.

    Gwen
    on the other side of the country
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Any post with the word "virgin" in it catches my attention! :laugh: Welcome! Eather beer butt or spatchock chicken good first cook.
  • IQthere4iamIQthere4iam Posts: 106
    OMG! I just saw a
    Bacon Wrapped Stuffed Sausage Fatty.
  • beesbees Posts: 335
    Welcome to zzzzzyyyy BGE world. You might like to try a pork tenderloin bacon wrapped. God luck Randy
  • IQthere4iamIQthere4iam Posts: 106
    I am really looking forward to trying out some babybacks tomorow. I know for best results slow and low but can they be done at a higher heat and indirectly(not sure I can can control a 200-25- yet) All recipies seem to be low heat and should i use a rack or flat.

    I did search but not sure I got what I was looking for.
  • Dimple's MomDimple's Mom Posts: 1,740
    Bacon makes everything taste better. Last fall a few of us were sitting around drinking and eating and discussing exactly this subject and came up with an exciting new recipe - bacon wrapped bacon!
  • Dimple's MomDimple's Mom Posts: 1,740
    You can do them higher and indirect. They will be 'chewier.' But still delicious.

    Maintaining the lower temp is easier than you think though. If you have the time, give it a go.

    Rack or flat - depends on how much space you need. Do them flat if you aren't doing too many. One less thing to have to wash up afterwards.
  • beesbees Posts: 335
    You can do it either way. Search baby backs and you should find examples of both, good luck.
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