First Cook, This Weekend

The_Grill_Sergeant · October 2011

Hey Gang,

I'm going to be taking a Large home tomorrow and give it a whirl. I saw a video on YouTube about some simple BBQ chicken legs - olive oil, cracked pepper, salt, and a rub. Cook at about 425, with plate setter in upside down, for about an hour, hour and 10 with a flip mid way. Brush on BBQ sauce about 10 minutes away from the end, flip at 5 minutes, brush on more sauce, and finish up the cook. The looked absolutely delish!

If this works out, I'll probably do it again when we have our Big Green EGGstravaganza.

Speaking of rubs, here's what I got with our shipment - any firsthand knowledge with any of these?

Bad Byron's Butt Rubb

BGE - Sweet Maple

BGE - Gourmet Seasoning

BGE - Garlic Pepper

BGE - Green Pecan

Sarge

Squeezy · October 2011

First thing ... forget about time ... finished internal temps is all that matters....

I hope all comes out as you hope ... you will do well to hit your target pit temp and maintain it ...

Looking forward to hear & see your results ...

Sorry ... I know nothing of those rubs .. but I'm sure they are good!

banzaitoyota · October 2011

Good luck

ribmaster · October 2011

I have used the garlic pepper, it is good on thighs.

The_Grill_Sergeant · October 2011

@squeezy - If I've learned anything it's to catch the temp on the way up, and hang onto it.

That reminds me - is there anything that needs to be done to an Egg prior to first use, or just fill the box and light'er up?

LDD · October 2011

I've used the Green Pecan and sweet maple.both were good.

GrannyX4 · October 2011

Calibrate the dome thermometer.

The_Grill_Sergeant · October 2011

Aye-aye, Granny!

GrannyX4 · October 2011

I learned the hard way. Enjoy and good luck to you in your new venture.

SimmonsFamily · October 2011

No matter what, everything you cook will be awesome on the BGE! Good luck and let us know how it goes.

yumdinger · October 2011

How often do you calibrate your thermometer?

ribmaster · October 2011

Once will do.

gdenby · October 2011

I've noticed the thermometer out of whack sometimes after hi temp cooks. Because I'm familiar enough with the vent setting that should produce a 250 dome temperature, and am getting readings that are 25 degrees higher, I check the calibration.

GrannyX4 · October 2011

I fidgit with my thermometer. I have a habit of turning it with my target temp to the top. Makes it easier for me to read. So sometimes I feel that the little nut on the back may have gotten moved so I probably check it more than the average egger. It has been off more than once.

First Cook, This Weekend

Comments

Categories