Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Video of my first BGE cook.

So I documented my first BGE cook on video. Just sent it up to YouTube to share with everyone else.



I've also recorded some of my other cooks, they'll be going up as well. Feel free to let me know what you think.
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Comments

  • Max232Max232 Posts: 76
    edited February 2013
    Good video, if you put the daisy wheel on with the logo on the left side, every time you open the egg it will stay put and you won't have to re-adjust the settings.how did it taste?

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

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  • henapplehenapple Posts: 12,859
    Nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • How did you know it was "DONE"?  Without knowing the internal temperature?
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  • allsidallsid Posts: 384
    Nicely done for a first cook!  Looking forward to other video's and photos as you get going.  One question, I have had bad luck with any woods other than fruit (cherry, apple) on lighter meats.  How was the Hickory?  I would think it was good, but my experience (with chicken) was not pleasant.  
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  • nashbamanashbama Posts: 102
    How did you know it was "DONE"?  Without knowing the internal temperature?
    I chose pork loin for my first BGE cook because I've done quite a few of them on various smokers. I can cook it blindfolded. One hour per pound at 250 and it's done but not overcooked. Another sign is when the fat on the top has split and a nice bark has formed on the outside.
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  • nashbamanashbama Posts: 102
    allsid said:
    Nicely done for a first cook!  Looking forward to other video's and photos as you get going.  One question, I have had bad luck with any woods other than fruit (cherry, apple) on lighter meats.  How was the Hickory?  I would think it was good, but my experience (with chicken) was not pleasant.  
    The hickory worked perfectly, nice smokey flavor. I only use hickory and occasionally mesquite for all of my cooks. My guess is the chicken may have been over smoked?
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