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four cooks on the LBGE (new to this stuff)

smokeybreezesmokeybreeze Posts: 175
edited 5:14AM in EggHead Forum
For about a year or two, I've been trying to convince my wife that we needed a BGE.

The reason we didn't need one for those months was that we had a really nice and good gas grill. Which we do have.

Then, I took her to my business partner's house for dinner. He has a BGE and has had it since I've tried convincing my wife that we needed one of these. He smoked/grilled BBRs and Chix that night.

The very next day (Sunday), my wife was espousing to me the benefits of getting a BGE, so, not to let a gift horse get out of the barn, went and purchased a Large BGE with her.

That evening, I made smoked and grilled chicken wings and drummies. They were a super hit with the family.

That was less than a month ago. Since then I've done 2 cooks of 3 full racks of BBRs, a 4-5# pork loin roast, and just today we've got 10+# of pork shoulder roast waiting for the right rub and smoking schedule.

So, here's my first BBR meal:

I removed the membrane from the BBRs.

I rubbed this batch with Penzys Chicage Steak Seasoning and let that sit for 30-45 minutes as I started the BGE. I used Cowboy brand natural hardwood lump for this cook. I used a MAPP gas torch to light the charcoal. I put in the plate setter legs down (silly me they shoulda been legs up).

I stabilized the dome temp at 250 and added the ribs in a rack thickest side up. (If you think I know what I'm doing here, don't let the description fool you, this is my second time cooking on the BGE).

5 hours later (no peeking, no opening the BGE), I brought the racks inside, removed the plate setter, replaced the grill and opened the vents to heat up the BGE.

While I had the ribs inside, I cut them in half and brushed them liberally with BBQ sauce (I used Ken Davis Original BBQ Sauce for this cook since that's what I had in the fridge at the time).

When the BGE dome temp was just over 400 degrees, I grilled the ribs - 3 minutes on each side flipping them twice (3 min, flip, 3 min, flip, 3 min, flip, 3 min, remove).

I closed all the BGE vents and took the ribs inside where I cut them into bones and put them into a crock pot set to low.

I then cooked up some rice and veggies. When these were done, dinner was served.

Here's some pics of that meal (sorry for the size of the pics, I'm still new to this stuff):

The BBRs after the 5 hour smoke:

The BBRs cut in half (look at that smoke ring):

The BBRs brushed with BBQ sauce, ready for grilling:

The BBRs in the crock pot waiting for the rest of the meal to finish:

Now, my lovely bride of 23 years is acting like a BGE sales person telling all her friends how wonderful this thing is.

Who'da thunk that I'd been trying to convince her that we needed a BGE for so long?


  • Welcome to the club, man. Looks like your off to a good start.
  • rsmdalersmdale Posts: 2,472
    Congrats on your Egg and the ribs look great!!


  • fire eggerfire egger Posts: 1,124
    congrats on the Egg,your gonna love it!!
  • XLentEGGXLentEGG Posts: 432
    Looks GREAT !! WELCOME to the forum.
    More meat please !! :-)
  • Ribs look great. Welcome to the cult! Last night while eating ribs my wife said "My compliments to the Egg" after 18 months of egging. Took a while, but she is onboard :)
  • PjoePjoe Posts: 224
    Looks like you got it right. I bought mine back in October. Wifey is not a fan of "smoke" taste. It is taking a while but she is coming around. Part of it is the cook learning to operate the Egg :blush:
  • BeakerBeaker Posts: 293
    Very nice, thanks for including the pic's. Welcome to the madness... :laugh:
  • RGBHVRGBHV Posts: 1,317
    The ribs and pics look great.

    Keep up the good work! Next thing you know your wife will be suggesting that you get a 2nd or 3rd BGE.

  • thechief96thechief96 Posts: 1,908
    Welcome to the forum. The ribs look great. :)
    Dave San Jose, CA The Duke of Loney
  • Welcome aboard! Those ribs look terrific!
  • Wow, excellent looking ribs, Smokey!

    Looks like you're mastering that Egg already. Keep up the great work.
    Knoxville, TN
    Nibble Me This
  • Great looking know what your doing
  • Thanks for all the great comments. I do confess to finding this forum when I bought the egg and it has been a tremendous help learning the nuances of the Egg.

    You guys and gals have been a great help!

    My first pork butt went in the egg late this morning about 11:00am. I figure it will be tomorrow's dinner. It was about ten pounds and not completely thawed. I figure I could smoke it at about 250 all night, restart the egg tomorrow morning and smoke it at 250 until about 5:00. I'd be checking it the last couple of hours with a thermometer to make sure.

    When I remove it from the egg, I'd probably put it in my warming drawer (double foiled) or the big crock pot on low and seal the lid until the rest of the meal is done.

    I'm also really eager to try all my breads in the Egg - I've been making bread from scratch for 30 years. I could probably count on one hand the store bought loaves of bread I've eaten in the last 30 years.
  • Welcome! Looks like good stuff!
  • PhilsGrillPhilsGrill Posts: 2,256
    You don't need your pictures to be 6MB in size that's for sure. Save your pictures to 1.2M or less and then resize them to 50% less. Now upload them.
  • Congrat's & Welcome! Your pic's of the BB's look awesome! Nice cook
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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