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My name is Steve and I'm a virgin
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IQthere4iam
Posts: 106
Hi to the group. I just bought a large egg this weekend. It is my first and I am overwhelmed with info :woohoo: . I cooked burgers Saturday night and wings last night. I am not sure where to go next.
Are there any great "break-in" foods that are good for a novice to learn BGE essentials with?
After 2 days on the grill I can see how this can become a sickness...A joyful, flavor filled sickness.
Steve
Are there any great "break-in" foods that are good for a novice to learn BGE essentials with?
After 2 days on the grill I can see how this can become a sickness...A joyful, flavor filled sickness.
Steve
Comments
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Ribs are not hard. Port Butt (for pulled pork) is very easy. Prime rib is hard to mess up and is just yummy. Oh, and there's spatchcocked chicken.
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Steve, spatchcocked chicken cooked direct and high in the dome is very easy and good.
375/400 for about an hour.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Welcome to the bordello!! Consider your life "changed." I'm, a newbie, too......enjoying every minute of it and there's nice, helpful folks here. Visit often. Good luck.
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IQthere4iam, Welcome to the forum. Do you have a meat thermometer?
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If you haven't already, look up the sites:
http://www.nakedwhiz.com/nwindex.htm
&
http://playingwithfireandsmoke.blogspot.com/
And go to this link within the forum where Grandpa's Grub's big list of useful URLs.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=770276&catid=1
If/when you have learned to keep a steady low temperature, a dome of around 250F, and you have a raised grill, and a drip pan, try pork ribs. They are the quickest of the lo-n-slo cooks, just 4.5 - 7 hours. When you get the hang of that style of fire, you can move on to the really long butt and brisket cooks. -
Not to much you can go wrong with Steve! Spatchcocked chicken is wonderful. for a side try a couple of heads of Romain lettuce slit the long way and drizzled with Italian dressing on the cut side. when the bird comes off lay these on, cut side up, for just a few minutes till they start to wilt. we chop a little and top with grated parm cheese. tons of reading on here and all the help you could ever want. you will love your egg LOL Julie
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I do have meat thermometer. I used them when I used to gas grill ("used to", catch that ).
Thanks for the links and food idea also. -
Welcome and congrats Steve
This is a great place for help.
The search engine covers a ton of topics from
recipes to troubleshooting.
The food will just keep getting better and better
Shane -
Welcome & glad there's still one virgin Steve in this world, the ones in this forum are pretty big sinners
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welcome to the forum
nice handle
the links posted by gdenby should be bookmarked (that's more of a reminder for myself )
be sure to have your popcorn and 3D glasses on hand for when the occasional drama surfacescontext is important -
Welcome to the forum Steve , I trust will be seeing pics of your cooks in the near future.
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Steve nothing a really good priest couldn't absolve you from :laugh:
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Your perfect reply should have been "I resemble that remark". It SO applies in this text...love yaJudy
Covington, Louisiana USA -
Welcome! What part of the country are you from?
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I am am just outside of Atlanta Ga.
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For a first time indirect cook, search this forum for "sausage fattie". Very forgiving (and tasty) way to practice lower temperature cooks.
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Well, you're right in the thick of it then! Good place for an egger to live.
Gwen
on the other side of the country -
Any post with the word "virgin" in it catches my attention! :laugh: Welcome! Eather beer butt or spatchock chicken good first cook.
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OMG! I just saw a
Bacon Wrapped Stuffed Sausage Fatty. -
Welcome to zzzzzyyyy BGE world. You might like to try a pork tenderloin bacon wrapped. God luck Randy
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I am really looking forward to trying out some babybacks tomorow. I know for best results slow and low but can they be done at a higher heat and indirectly(not sure I can can control a 200-25- yet) All recipies seem to be low heat and should i use a rack or flat.
I did search but not sure I got what I was looking for. -
Bacon makes everything taste better. Last fall a few of us were sitting around drinking and eating and discussing exactly this subject and came up with an exciting new recipe - bacon wrapped bacon!
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You can do them higher and indirect. They will be 'chewier.' But still delicious.
Maintaining the lower temp is easier than you think though. If you have the time, give it a go.
Rack or flat - depends on how much space you need. Do them flat if you aren't doing too many. One less thing to have to wash up afterwards. -
You can do it either way. Search baby backs and you should find examples of both, good luck.
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