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Rookie success

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a stick
a stick Posts: 69
edited November -1 in EggHead Forum
Howdy all. Got my BGE as a gift this weekend and so did another family member. He brined a a superb chicken and I did "authentic" Kansas City salmon steaks. Soaked a cedar shingle purchased at Williams Sonoma for an hour and sprinkled a little rub. 325 degrees and 30 minutes later it was a success. Great cedar aroma and not too heavy on the smoke taste. What a way to start, Boston butts are up next!
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  • Wise One
    Wise One Posts: 2,645
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    A Stick, congratulations. You're just beginning. Butts maybe next but I'm sure brisket, ABTs, chicken, pork loins , etc etc will come soon behind.

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  • Hammer
    Hammer Posts: 1,001
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    Wise One,
    Not to mention Mr. Toads tenderloin, which I believe everyone should cook, at least once. It makes you feel good to have everyone ooh and awe over the presentaion and the food, and will automatically cast you as a chef to be reckoned with.
    Hammer

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