Nubie's first cook on LBGE

munch · January 13

First cooke tonite: NY Strips and roasted broccoli. Had to keep it 350 or below, but I am very impressed with the results.

Doc_Eggerton · January 13

Welcome.

Why did you have to keep it 350 or below? The sweet spot, for me, on most cooks is 400 and I do steaks hotter. Some folks here do them a lot hotter.

If is was for the broccoli you can cook hotter but shorter, or devise an indirect rig.

Botch · January 13

Congrats and Welcome!

You need to post pics, or we shall taunt you!

>:)

munch · January 13

BGE says first two cooks need to be at 350 or below to cure the gasket!

Doc_Eggerton · January 13

Ah, forgot that one
:\">

Not to worry though, you won't have a gasket for long.

Actually my next day off I am scraping the final dregs of the gaskets on my Eggs off, and realigning the domes. Haven't had a functional gasket since last February.

Again, welcome aboard, and get a camera!

munch · January 13

Next cook will include pics- my bad! I think I will try a brisket. Any ideas??

lousubcap · January 13

Welcome to the cult and the degree of Kool-Aid consumption is a personal choice. Just cook whatever you fancy and when in doubt inquire here-the answers you get will likely run the gamut of choices-but all good!

munch · January 26

Munch is back. I am now 5 cooks into my LBGE. Tonight I prepared marinated flat iron steak with a western rub. My family is very impressed with my egg prowess even though I am still winging it!

henapple · January 26

Brisket can be a tough cook. Maybe ribs,, tenderloin, chicken....welcome

lousubcap · January 26

@munch-winging it is quite good with the BGE-cazzy, necessaryindulgence and others have tremendous wing expertise...you just gotta let winging it go :)>-

hoofaloos · January 26

henapple said:

Brisket can be a tough cook. Maybe ribs,, tenderloin, chicken....welcome

Really? I find it to be one of the easiest. Low temp and see you later for 15 hours. Pretty hard to mess that up, no?

munch · January 26

How low and how long?? I'd like to try some sort of large brisket.

hoofaloos · January 26

munch said:

How low and how long?? I'd like to try some sort of large brisket.

I go anywhere from 225-250 depending on what kind of time you have. Also, depending on the size of your meat (doh), I'd say maybe 1.5-2 hours per pound. I'm doing a 14# brisket next weekend and will probably put it on about 6 or 7 the night before the game (in alaska, the game starts at 2) at about 235. I'll check it's temp in the morning and maybe go up to 250 but it'll be done by noon at the latest but you can pull it at around 200º. Sometimes I kick up the temp for a bit when I hit the stall to finish it out

munch · January 26

sweet! thanks for the advice....

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Nubie's first cook on LBGE

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