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EGGCITED

SandiSandi Posts: 107
edited 9:47PM in EggHead Forum
Hi! After 10 years of wanting a BGE, I received one yesterday as a gift from a friend. Any advice from all of you experts on my first *fire up*????

Comments

  • KennyGKennyG Posts: 949
    Sandi,[p]Welcome to the forum and family. Our brother Tim M has put together a very comprehensive site to help new owners get the most out of ceramic cooking. Check it out and give us a yell if you have any questions.[p]K~G[p]
    [ul][li]The Tim M site[/ul]
  • sprintersprinter Posts: 1,188
    Sandi,[p]Try something easy like chicken breasts or pork chops. You'll go through the normal temperature regulation issues, i.e. learning how to set the egg at different temperatures. Once you learn this (it takes a couple of cooks only) you'll be ready to try a bit more extravagant cooks. I would recommend chicken breasts or parts with a nice barbecue rub on them, cooked direct on the grill. Nice crispy skin and wonderfully moist meat. Good luck, holler back often and welcome to the forum, a better group of people will be difficult to find.[p]Troy
  • bdavidsonbdavidson Posts: 411
    Sandi,
    Welcome. As I recall, my BGE christening meal was a nice ribeye steak. They're easy, fast, and you don't have to worry about controlling the temp. Just open Humpty up as wide as possible and throw those babies on. Sear at high temp 1-3 minutes on each side then close up the egg for an additional 5-8 minutes (depends on your cooking preference). I like mustard-rubbed steaks. Melt in your mouth!
    Let us know what you decide.

  • Nature BoyNature Boy Posts: 8,508
    Sandi,
    Howdy, and welcome. Congrats on your new magic cooking tool![p]Good suggestions already. My buddy, who bought an egg at the eggfest cooked pork tenderloins on his first go. Cook direct over the coals at 350 or so, turning every 15 minutes. Check the internal temp, and pull at 145-150 for fork tender wonderfullness. Pretty simple, and hard to beat.[p]Have fun!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Char-WoodyChar-Woody Posts: 2,642
    Sandi, Welcome aboard, and lots of great tips already. I liked the Ribeye one..:-) Stay loose and easy for a while and the BGE will teach you its ways. Avoid the "old gassy" or briquett methods as lump charcoal/ceramics is a new ballpark for you. The best in the country..IMHO!![p]Cheers,,, C~W[p][p]
  • Tim MTim M Posts: 2,410
    Sandi,[p]Yea, fire up your friend first - then the Egg. The other way burns food sometimes. [p]Enjoy both!!!!!!!!!!!!![p]Tim
  • SpinSpin Posts: 1,375
    Sandi,[p]Welcome to the family and forum. My first cook was steak and I was very pleased (they have improved greatly since then:)). Your Egg cooks a little differently than anything you've used. All cooking is done with the dome closed. Timing the cook and monitoring the internal temp for doneness are the two most popular methods of knowing when the meal is done.[p]I'd suggest a meal that you are comfortable with preparing on your last grill. Cook it in your Egg to get a comparison. Give a holler here if you have any questions.[p]Definitely invite your friend over. [p]Spin

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