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First Time Egg User - Need Advise on First Meal

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06TechGrad
06TechGrad Posts: 5
edited January 2012 in Root

First off, I am happy to join the BGE community! I just bought a large BGE this week and will be using it for the first time tomorrow night.

I would like to cook a whole chicken and was hoping y'all could help me out with a good recipe. I found one on the BGE website, but was hoping that y'all could also provide a recipe(s).

Also, any other advise for my first use.

Thanks!

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Comments

  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    Spatchcock chicken...it is a right of passage for a first cook!

    http://www.nakedwhiz.com/spatch.htm
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  • lousubcap
    lousubcap Posts: 32,378
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    +1 on the spatchcock chix.  In a prior life (BBGE- before Big Green Egg), I used to cook beer can chix all the time-one time with a spatchcock chix and have never looked back.  Easier, less mess, more flavor...

    On a related note-I recall seeing where it is suggested that you keep your first couple of cooks at less than nuclear temps-nothing more than 350-400*F on the dome but don't have a reference.  Welcome and enjoy the journey-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • nineee
    nineee Posts: 41
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    I did my first cook on the BGE Thursday.  Easy as pie.  And lousubcap is right.  First 3 cookings or so you should keep at lower temps for the gasket to seal.  I smoked a pbork butt and it was perfect.  Going to do the chicken next and based on above advice, I'll do spatchcock.  nineee
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  • burr_baby33
    burr_baby33 Posts: 503
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    Definitely spatchcock! Easy and delicious.
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  • Fiin
    Fiin Posts: 1
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    I did a pizza on mine for first use :P
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  • hogaholic
    hogaholic Posts: 225
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    +1 for spatchcock
    Jackson, Tennessee. VFL (Vol for Life)
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  • btrouge
    btrouge Posts: 7
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    I cooked the Simon and Garfunkel chicken for my 1st cook and it was awesome. The recipe was in the manual that can with the BGE.
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  • dunnharr
    dunnharr Posts: 45
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    I use the vertical rack and set it in a drip pan with chicken stock in it.  The Fresh Market has a really nice poultry rub that I like to use.  350 for about 15 minutes a pound.  Buy a Thermapen and you can pull it when thigh meat is 180 and breast is 160.
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  • Mickey
    Mickey Posts: 19,674
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    On a related note-I recall seeing where it is suggested that you keep your first couple of cooks at less than nuclear temps-nothing more than 350-400*F on the dome but don't have a reference.  Welcome and enjoy the journey

    Do not worry ove the gasket. Just go cook. It IS GOING TO COME OFF no matter how or what you  do. I have 3 eggs and zero gaskets (you don't have to have them). 50 to 60% of the people have gaskets (have put them back on) and the rest are like me: gasketless.....
    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.   

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