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1st Cook on my LBGE!

cazzycazzy Posts: 8,980
edited February 2012 in EggHead Forum
Hey guys, I had my 1st cook tonight and my wife and I were very pleased with the results. I am new to egging and to BBQ so I need to figure out how to que other things besides ribs.  I'm winging it so far and it's obvious how forgiving the BGE is.  As Tom w/ CGS told me, I need to start jotting down notes for my cooks.   

Getting the fire going was a breeze which tells me I can now que during week nights!   I'm 100% satisfied with my new baby!  Worth every penny!! :D
Just a hack that makes some $hitty BBQ....
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Comments

  • welcome to the club.  try a spatchcock chicken!

     

    XL   Walled Lake, MI

  • What a refreshing sight, a clean Egg with good felt!  We have cooked almost every night for two months on ours.  You are going to love it.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GatoGato Posts: 766
    I just ate and now I'm hungry again. Welcome aboard.
    Geaux Tigers!!!
  • Looks delicious -- good job! :)
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • Nice cook.  Get that ceramic black.  Pronto !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Welcome Crazy.  I got a LBGE for Christmas & just joined the forum a couple of weeks ago. 

    I thought I was just getting an awesome grill that could do it all, what I realized was I just got another hobby that likes my money & time more than I do... haha

    Not sure what accessories you might have but id look into a place setter or ceramicgrillstore.com product to cook inderect.  Also get a baking stone.

    I just did a spatch last weekend.  Its a good medium between quick grilling steaks, chicken, etc to smoking ribs, butt, or brisket.  Learn how to manage temp & cook to internal meat temps & you will be golden.

    I stole two Charolais heifers ...


    Little Rock, Arkansas

  • cazzycazzy Posts: 8,980
    I received my Large Adjustable Rig from CGS yesterday. I make alot of ribs and plan to do a brisket soon, so I went with R&B combo which comes with the oval stone. After I get used to cooking on the fire ring and at felt level, I plan to get the spider, wok and a small cast iron grid. I look forward to making pizza so I'm sure a pizza stone will be ordered soon too! I can see how the BGE could eat up cash, but I wouldn't have it any other way.

    My wife is telling her friends this was our anniversary present cause she gets to reap the benefits! Lol
    Just a hack that makes some $hitty BBQ....
  • jbates67jbates67 Posts: 168
    That's the whitest I've seen an egg in a couple of weeks since I started using mine :-) It's definitely in need of seasoning, not a speck of white left on mine after several cooks and one long 12 hour smoke.

    Enjoy and definitely try the spatchcock chicken.
  • DMWDMW Posts: 10,481
    Bump, because this cook was awesome!!!

    :D
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • cazzycazzy Posts: 8,980
    Oh my...my virgin egg cook.

    The enthusiasm makes me want to puke.
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 9,462
    Welcome aboard @Cazzy!  Please let us know if you need help learning to cook brisket and take pictures :P


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JeremiahJeremiah Posts: 4,696
    cazzy said:

    Oh my...my virgin egg cook.

    The enthusiasm makes me want to puke.

    Sure it wasn't the food?


    :P
    Slumming it in Aiken, SC. 
  • cazzycazzy Posts: 8,980

    Welcome aboard @Cazzy!  Please let us know if you need help learning to cook brisket and take pictures :P

    Will do. Thanks for the warm welcoming. I hear @DMW is doing some big things in the brisket world.

    Have you been to his restaurant? DW's BBQ? Place is freaking great. His brisket makes me HAPPY just thinking about it.
    Just a hack that makes some $hitty BBQ....
  • minniemohminniemoh Posts: 2,055
    Holy thread resurrection! Now that really illustrates the express learning curve that @cazzy has shown us all. He really turns out some good stuff these days. (I'm sure he was a good cook before too) Nice job pulling this one back up @SmokeyPitt!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • fence0407fence0407 Posts: 1,638
    This is awesome! 
    Large & Mini, Cumming, GA  

  • JRWhiteeJRWhitee Posts: 3,493
    That was a long low and slow cook.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • fusionhqfusionhq Posts: 1,702
    Welcome to the club...if you need any pointers, just let me know!
    ;)
  • SmokeyPittSmokeyPitt Posts: 9,462
    minniemoh said:
    Holy thread resurrection! Now that really illustrates the express learning curve that @cazzy has shown us all. He really turns out some good stuff these days. (I'm sure he was a good cook before too) Nice job pulling this one back up @SmokeyPitt!
    I didn't do it :D.  I was just playing along! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • cazzycazzy Posts: 8,980
    edited August 2014
    fence0407 said:
    This is awesome! 
    It is.  I have always cooked...my mom taught me a lot, indirectly and directly.  My ma battled alcoholism (why I don't drink) throughout my childhood, so when it was rough, it was either cook something or starve.  Problem was, there was never much in the fridge besides Miller Lite.  At 11 or 12, I was forced to look at random ingredients and come up with something.  I am thankful that I was able to become a survivor as that still helps me today.

    Before 2012, BBQ to me was seasoning it and letting someone else Q it outside.  Before my gramps passed away, he made me a pit and I started making ribs on it.  It was a lot of work, but the results were outstanding.  I was proud and I was hooked.  I started researching, found the egg, then convinced my wife that I had to have it.  That's all she wrote.  I think my learning curve was quick because I have always been into cooking.  The egg was a good tool as it eliminated some of the work and allowed me to focus on flavor profiles and technique.  

    I also started shooting in December of 2012 after seeing Village Idiot's photos and wanting to photograph my food better.  Never owned anything more than a point & shoot that I used on auto.  Knew nothing about composition or DSLRs.

    It's pretty awesome to see my growth in 2 years.  Thanks for bumping @DMW

    Just a hack that makes some $hitty BBQ....
  • fence0407fence0407 Posts: 1,638
    edited August 2014
    @cazzy - great story man! Sounds like you learned a lot from your mother, both in bbq and in life. Glad to see you were positively influenced and thankful you are open to sharing your knowledge with the rest of us. 
    Large & Mini, Cumming, GA  

  • hondabbqhondabbq Posts: 1,877

    @Fred19Flinstone must be loving this thread.

     

     

     

  • cazzycazzy Posts: 8,980
    hondabbq said:

    @Fred19Flinstone must be loving this thread.

     

     

     

    Why?
    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 8,980
    =))
    Just a hack that makes some $hitty BBQ....
  • ofcman29ofcman29 Posts: 28
    Nice first cook.  Welcome to the club.  I remember when my egg was that white.  Enjoy
  • johnkitchensjohnkitchens Posts: 4,915
    This was a great read. @cazzy I thought you had been around a lot longer than you have. You only have me beat by 10 months in Egg ownership but by years and years in your talent on the egg and behind the lens. 

    Anyway this was great to see a post this old when you were just starting out. I feel like I just watched little Phil Mickelson learn how to drive. 


    Louisville, GA - 2 Large BGE's
  • tarheelmatttarheelmatt Posts: 8,184
    edited August 2014
    image
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • NPHuskerFLNPHuskerFL Posts: 15,950
    Welcome. Enjoy that LBGE. The AR should be perfect for brisket. >:)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • THEBuckeyeTHEBuckeye Posts: 3,637
    You are now part of the Dark Side never to return. 
    Suwanee, GA
    UNDISPUTED NATIONAL CHAMPIONS! 
  • GATABITESGATABITES Posts: 1,255
    Ever since going, making bad choices and ultimately completing college, I have valued my ability to learn new things. Especially things that I enjoy learning. That's what life is about.

    when it comes to food, learning to prepare a meal that can make others smile is what i LOVE to do. 

    @cazzy - you have taught us so much with only 2.5 years of BGE cooking experience. It makes me want to keep reading, cooking and learning from my mistakes. 

    Only if I can get SWMBO to learn to cook different dishes...... but that's another thread. 


    :((
    XL BGE 
    Joe JR 
    Baltimore, MD
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