Newbie's First Post : Week 1 on the BGE

SeeingSpots · January 11

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!!!

MrCookingNurse · January 11

That's how you do your first week!

Eggcelsior · January 11

Looks awesome. Did you use store-bought or home-made dough?

SeeingSpots · January 11

Eggcelsior said:

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,

ptmurphy · January 11

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...

Skiddymarker · January 11

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.

alphacentauri · January 11

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.

SeeingSpots · January 11

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

Mickey · January 11

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

SeeingSpots · January 11

Mickey said:

I like/use parchment. Just for the first 90 sec or so.
Do you use semolina or anything else under the dough?

Mickey · January 11

SeeingSpots said:

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.

R2Egg2Q · January 11

Looks like you're off to a nice start. Welcome aboard!

henapple · January 11

Welcome...

RAC · January 11

Welcome aboard ! Nice first few cooks.

SeeingSpots · January 11

Thanks for the Welcomes and words of encouragement.

caliking · January 11

The food looks great! I especially like what you did with the sweet potatoes - will have to try that for myself.

Dyal_SC · January 12

Terrific looking food!!!!!!! Great job and I can't wait to see your future posts...

Eggucated · January 12

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.

nolaegghead · January 12

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.

Doc_Eggerton · January 12

Pizza in the first week!

Welcome.

lousubcap · January 12

Welcome aboard-nothing like jumping right in. Congrats. A game changer for sure!

SeeingSpots · January 12

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

Howdy, Stranger!

Forums

Newbie's First Post : Week 1 on the BGE

Comments