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Newbie's First Post : Week 1 on the BGE

SeeingSpotsSeeingSpots Posts: 151
edited January 2013 in EggHead Forum
I've enjoyed lurking on this board for several weeks in preparation for an early birthday present to myself, the Large BGE, which I got a week ago today. Thank you all for pointers on using the BGE, it's helped to flatten out that learning curve for me.

So, here are the results of my first week (3 cooks so far):

1. First cook (Monday).  Took some advice from a fellow egger and went with burgers, but at the last minute got greedy and threw on some chicken breasts too.  That was a mistake.  Too much to “deal with” on my first time out.  The food was all good, nothing to write home about, Although a testament to the BGE that its hard to mess things up too bad.

2. Second Cook (Tuesday).  Went indirect with a spatchcock chicken and it did not disappoint.  It was the best grilled chicken I’ve ever eaten!  Cooked it for about an hour and a half, as I wrestled with the temperature, finally stabilized at 350.  Also, I put some cut up sweet potatoes in the drip pan and let the chicken baste them for the entire cook.  Holy crap they were good.    

3. Third cook (last night).  Make your own pizza night.  I let the kids and wifey construct their own pizza and then I threw them on a stone at 650!  They took about 4 minutes to cook each.  Temp control was much better this time around, getting the hang of it a little.  Getting the pizza’s onto the stone was the hardest part (need a pizza peel next time).  BUT, the pizza was unbelievable.  The kids loved it and the wifey too. 


I’m thinking about doing something serious this weekend, but not sure what.  Ribs, shoulder, briskets, who knows?

All in all, I’m loving the BGE!!!

Flowery Branch, GA  LBGE
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Comments

  • That's how you do your first week!


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    LBGE & SBGE (big momma and pat)
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  • EggcelsiorEggcelsior Posts: 10,502
    Looks awesome. Did you use store-bought or home-made dough? 
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  • Looks awesome. Did you use store-bought or home-made dough? 
    I used homemade.  It was a no knead, overnight rise dough recipe that I got online. It was really good, but will probably try to get something crispier next time,
    Flowery Branch, GA  LBGE
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  • The best way I have found to get the pizza on the stone is to put the dough on parchment paper, build your pizza, then slide the pizza, parchment paper and all, onto the stone.  Leave the paper for a few minutes, then slide it out from under the pizza.

    Just a tip from another newbie...
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  • SkiddymarkerSkiddymarker Posts: 6,470
    edited January 2013
    Great first week. Welcome!
    Regarding the pizza peel, check out one of these baking sheets, does not have to be the air cool type, just a baking sheet with no lip. I found one in my local Superstore for $4.99. 
    http://www.kitchencollection.com/Temp_Products.cfm?sku=00234277&RankThis=Y&Searched=baking sheets&
    I build the pizza on a piece of parchment on the baking sheet, slide it on to the stone. After 3-5 minutes remove the parchment and spin the pie 180 to cook evenly. This sheet just slides under the pie to get it off, with a little help from some tongs. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • looks like a good first week!  

    I don't think i have seen others do this, but i stretch my dough out on the preheated stone (i preheat mine in the stove for 45 mins @ 450, so not to run out of high heat on the grill) and the fill the pizza up with sauce/cheese/toppings as its on the stone in the kitchen, then throw it on the grill @ 550-600. 

    this way i don't loose any heat from the grill or have to worry about trying to slide a pizza with all the extras onto a hot stone/grill. and of course don't forget to put semolina or cornmeal on the stone before putting the dough on it. 
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  • Great advice all.  Thanks!  I will try the parchment paper next time and see how that goes.

    Certainly it will be better than my cardboard pizza peel method.  
    :P
    Flowery Branch, GA  LBGE
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  • MickeyMickey Posts: 16,047

    I like/use parchment. Just for the first 90 sec or so.

     

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Mickey said:

    I like/use parchment. Just for the first 90 sec or so.

     Do you use semolina or anything else under the dough?


    Flowery Branch, GA  LBGE
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  • MickeyMickey Posts: 16,047
    Mickey said:

    I like/use parchment. Just for the first 90 sec or so.

     Do you use semolina or anything else under the dough?



    NO... That is the cool thing about the parchment. Just to get the dough set and pull the paper.It will slide right out.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • R2Egg2QR2Egg2Q Posts: 1,652
    Looks like you're off to a nice start. Welcome aboard!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • henapplehenapple Posts: 13,527
    Welcome...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • RACRAC Posts: 1,314
    Welcome aboard ! Nice first few cooks.

    Ricky

    Spring, TX

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  • Thanks for the Welcomes and words of encouragement.
    Flowery Branch, GA  LBGE
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  • calikingcaliking Posts: 6,607
    The food looks great! I especially like what you did with the sweet potatoes - will have to try that for myself.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SCDyal_SC Posts: 2,211
    Terrific looking food!!!!!!!  Great job and I can't wait to see your future posts...
    2014 Co-Wing King
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  • EggucatedEggucated Posts: 212
    Welcome to the forum, and the cult! I can see your hooked already, doesn't take long does it? Sounds like your ready for a low and slow, I would recommend starting out with a pork butt and doing pulled pork. It's a wicked easy low and slow, great confidence builder.
    Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
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  • nolaeggheadnolaegghead Posts: 12,866
    Looks great - happy b-day and welcome to the elite world of ceramic kamados.

    Next spatchcock, try raised direct - raise the grill grate up high and cook direct.  Cooks a little more evenly and faster.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Doc_EggertonDoc_Eggerton Posts: 4,197
    Pizza in the first week!

    Welcome.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • lousubcaplousubcap Posts: 5,940
    Welcome aboard-nothing like jumping right in.  Congrats. A game changer for sure!
    Louisville
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  • caliking said:
    The food looks great! I especially like what you did with the sweet potatoes - will have to try that for myself.
    You won't be disappointed.  Just keep the skin side down, against the pan, to keep from over caramelizing the orange meat of the potato.   I had a few that fell over and the sugar oozed out and got black and crunchy.  Not bad though, in a burnt marshmallow sort of way.    :D
    Flowery Branch, GA  LBGE
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