My first Eggsperiences

Wonka

Well, thanks to several of your posts, I ended up selecting the XL as my free BGE. (As you may recall, my Dad bought me my choice of eggs!) Thankfully I had a generous friend with a big SUV and strong arms to help me get it home. This thing is a monster and frankly my Weber gasser feels pretty inadequate. We had it set up in about 2 hours. Here are the first fruits:

We start with a few pizzas made the first night I had the egg. These were baked direct on the plate setter with my old gas grill pizza recipe. I look forward to finding a better dough for the egg.



The next night, I made a simple pork roast that had been in the freezer and thawed. I purposely only seasoned it with salt and pepper. This was my opportunity to try out my new wireless dual probe thermometer, as well as lower temp cooking on the egg. I think it went about 1.5 hours at 300. It was one of the better pieces of meat I've ever eaten! Without any brine, marinade, or injection, it was SUPER juicy and flavorful. I put the hickory chunks in the wrong spot, so it never even got wood smoked.



My wife and I are still enjoying the leftovers and looking forward to the tri-tip that is defrosting in the frig! That'll go on Monday.

milesofsmiles

Congrats. on your first and second cook. Y'all put some hurts on the pizza and that meat ain't shabby. Our women have us cut off on the smoke for awhile. I guess we went overboard . Many good cooks to you. Miles out.

Braddog

Congrats and welcome to the club!

Grandpas Grub

Looks great. Thanks for sharing.

Beanie-Bean

Great job, Will! I think that I did some chicken thighs and some TRex strip steaks for my first cook. I've only cooked on my gasser once since then, and that was because I needed to cook some peppers and onions for the fajita meat I was doing on the egg. Grabbed another egg to cover that job going forward.

Congratulations on joining the EggNation!

BENTE

man that pizza looks great. contact big'un here on the forum if you really like the pork loin. he has several varaitions of pork loin recepis's.

Congrats on the new addition to your family....and yes the egg is a member of my family..... make sure to hang around here enough to catch on all the latest newest and greatest recepies...

one thing you might want to consider is to try to keep your egg under 401 degrees for the first 8-10 cooks to make sure you "cure" your gasket!!!!

Wonka

I've never heard of curing the gasket, and will definitely take your advice.

Thanks to everyone who has "welcomed" me.

Big'un

Congrats on the new XL! It looks like you are coming into your own just fine.Nice job! If ever you have any questions just ask. Tell Dad I said "Hi"!

Hammer

Wonka,
Looks like you're on the way earning an eggmaster degree!
Hammer

ViennaJack

That pork loin looks great!