Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

My first BGE meal

Sounds2GoodSounds2Good Posts: 15
edited 8:20PM in EggHead Forum
My first meal prepared on the BGE was a success! I made the Cinco de Mayo fajitas from the recipe on this forum, using skirt steaks purchased from Cosco. These were larger than the 2/3 pound called for in the recipe, so I doubled the ingredients for the meranade. Unfortunately the steaks weren't as tender as I would've liked, we should have put even more lime juice in the meranade. Anyway, I started by cooking Italian green peppers grown in my wife's garden, plus an onion in a cast iron skillet with some avacado oil in the egg for about seven minutes. The egg was around 600 degrees when I opened it (according to my dinner guest). After the vegetables were cooked nicely, I put the two steaks on the grate and cooked them for about four minutes per side. The BGE's thermometer was around 550 degrees at this point. The steaks came out slightly more done than medium rare but not quite "classic" medium. I cut the steaks into thin pieces served them on flour tortillas with the vegetables and guac. Everyone was happy, including me. The steaks were definitely smokier in flavor than they would've been if prepared on my Weber gas grill. No surprise, but very welcome.

The only glitches were the thermometer on the egg didn't seem to respond right away. It was reading 200 degrees but the egg was throwing off so much heat I knew that couldn't be correct. Opening the egg proved this, the blast of heat coming off the flaming lump was a surprise. The BGE will get MUCH hotter than the Weber! (So, I went and got some grill gloves that I usually don't need when cooking on the gas grill)

Anyway, the thermometer soon was responding showing the temp to be above 650 degrees.

BTW, i used BGE lump and we lit it using the alcohol method. This seems to me to be the best way to get lump going nicely in a hurry.

OK, this was way too long, I promise not to be so verbose in the future!
·

Comments

  • WeberWho?WeberWho? Posts: 1,969
    During high cooks you want to "Burp" the egg. Just open the lid up and down a few inches before opening it all the way.

    I use to use a electric starter when starting out. Works good. A MAPP torch is a nice quick way. Can go extreme with the weed torch. Not for the faint of heart! For lump you can with Royal Oak lump wood. It's a good lump and it's the exact same stuff you have in your green bag.

    Congrats on the first cook!
    ·
  • Mr HollowayMr Holloway Posts: 2,034
    Sounds like a great first meal :)

    Shane
    ·
  • NibbleMeThisNibbleMeThis Posts: 2,254
    Sounds like a great first time out. Glad it went well except the delay on the thermometer.
    Knoxville, TN
    ·
  • IQ2IQ2 Posts: 37
    Sounds tasty, love that kind of food. Now that you have your first cook under your belt, what will your next try be? Welcome, you are going to have a great time with your egg.
    Paula West Texas
    ·
  • I think I'm going to tackle a slower cook next, pork ribs, probably spare ribs or similar. I'm itching to give my new V-rack a spin.
    ·
  • Mine had a similar issue at one point but what I didn't realize was that I missed the fact that my thermometer had completely wrapped around. It had gotten so hot that it went all the way around.

    Welcome to the forum! I have learned a lot here in the last couple of weeks.

    Chad
    2 Large Eggs and no chickens. How's that work? :)
    ·
Sign In or Register to comment.