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If you are a newbie, then there are three things you need to do. All of which are simple to execute and deliver great results.
2) Pork Butt
3) Spatchcock Chicken
Each involves low, medium and high heat and if you follow information from all the many 1000's of posts, you will get great results. What's great about the BGE is versatility. I'm not saying anything new here. Just take your time on this site. Wealth of great info.
As for my best cook? I've had many home runs all with different proteins.
I have many favourites but I will add something that I would have not had thought of unless it was for this forum. I enjoy all my meats, and it makes the best chicken (spatchcocked) you will find anywhere, but what ill say is my favourite is an appitizer.
If you have not tried, try out Cedar Plank Nachos! These will be the best nacho's you have ever ate. Put whatever toppings you like but my favourite so far included leftover pulled pork (that i smoked and it was amazing), and some left over spatchcocked chicken pieces. I then added lots of cheese and green onion. Feel free to add whatever you like though! For the chips, use the scoop chips and fill each scoop with something special!
That's it!I'm sick of hearing about this crazy spatchcocked chiken thing (who named that anyway?).I'm going to have to make it.
@KiterTodd agree on the name...but I will say that I tried that when my family was in town for the 4th and it is FABULOUS! The Naked Whiz has great instructions in his site!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
pulled pork eggrolls.