What is your \"Go 2\" dish?

Pork Tenderloin (NOT loin)... Cooked to 138 internal (REALLY need to monitor temperature), and you can finish last 5 minutes with BBQ sauce, Hoisan sauce, what ever. I do direct at about 400 to 450 F. This is a "wow, where did you learn to cook like that" cook. BUT, watch your temps!!! Let rest 5 minutes before cutting.

Good luck, and welcome to the Forum. As a fellow newby, you will learn much :P

Welcome! I got my BGE over Memorial Day weekend and absolutely love it.

I'm still a relative newbie but I feel pretty confident with 2 recipes.
1) Spatchcock chicken. Looks cool, pretty easy, and you can get variety by trying different seasonings.
2) In the BGE cookbook there is a recipe for coffee rubbed pork tenderloin with a peach preserve drizzle. Really easy but the flavors are great. Just 5 minutes/side direct at 400 degrees for the pork after you add the coffee rub mixture.

No doubt the more veteran eggers will have lots more advice. That's probably the best thing to do - hang out on the forum and you'll learn a lot of stuff.

SCNE,There are several "Can't Miss" cooks on the Egg.Spatchcock Chicken,Loins of ANY kind as long as you DO NOT OVERCOOK.Pork Butts,Ham,beef.You can cook ANYTHING on the BGE,just remember,you cannot UNCOOK ANYTHING!The BGE is still hot,if it's too rare for your guests,whatever it is,slice it up and throw it back on a minute or so,that way you don't ruin everyone's meal.Don't forget,the ones that want you to cook it a little more will drown it"whatever it is" in some type of sauce!!! Watch what I tell ya!

Whatever I make on the egg, I always finish with fruit. I love grilled fruit. Peaches, plums, pears, apples, pineapple (with rum and vanilla).... Sometimes Dizzy Pig pineapple head, other times turbo sugar, cinnamon or maple syrup. Today will be spiced apples with cinnamon, nutmeg and cloves.

If you like Montreal try Dizzy Pig's Raising the Steaks. Man that stuff is good.

mShark

Mine is pizza. I pretty much bought an egg for making pizzas.

I have pizza parties where I may cook 15 pizzas and that is pretty much my goto dish on the egg.

Next would be smoked chicken and pulled pork.

I've never had a complaint about Adobo chicken.
Pizza is also popular. For many the novelty of cooking it on a "grill" is a plus.

H

I am also a newbie. Have learned a lot from the forum.I have to say that the spatchcocked chicken is very easy as are pizzas, pork butt, pork tenderloin and sittin' chicken.

spatchcocked chickens.

it used to be chicken parts, but now i just cook it as one and cut it up when it's cooked.

and a basket o' veg.

Great advice Hoss. I like Hank Hill's advice on how to handle it when someone wants a steak well done:

http://www.youtube.com/watch?v=amKyA2PrSu4

SoCalNewEggie,

Not sure I understand the question. Do you have to decide on a cook for an event? If so, this is what I do at fests as a standard. It is not intensive on the prep part and quick and easy on the egg. The pork tenderloin usually goes faster than the chicken.


http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=557

Steve

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=486459&catid=1#

Jack and Ginger Cedar Planked Salmon. I been using boneless filets recently. I 've cooked it for a bunch of people. It is always a big hit. I even did it on my sisters gassser once.