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Bought Egg!! What should I cook???
Ed
Posts: 123
I've been drooling here for a while and finally made the leap!! I brought home my new egg today. I already ate dinner, but I fired it up anyway just to get the feel of it. Accidentally dumped 1/2 the 10 lb bag of ozark oak lump into it, but what the heck. Now the big question is... WHAT SHOULD I MAKE tomorrow for dinner?? I was thinking a simple beer chicken, but I defer to the forum. Please help![p]Ed
Comments
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That would be a great start. Make sure you have the placesetter for indirect cooks.
Direct at 300-350 until done, don't know how big your bird is.[p]Mike
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A spatchcocked chicken (butterflied whole chicken with the backbone cut out) will better showcase the magic of ceramics, I think. Cook bones down for an hour at 350F, with the seasoning of your choice.
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Ed,
Definately agree with Car Wash Mike, the beer chicken is a wonderful way to start a relationship with the egg
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Ed,[p]Okay, chicken looks good, but what about that T-REX steak?! I printed that recipe from nakedwhiz.com because it looked sooooo good. Am I risking a lot of $$ in steaks, or should I go for it??
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I vote with clausenk, spatchcoked chichen is quick, pretty foolproof, and really uses the Egg to advantage.
Have fun,
Steve -
Mornin' Ed,
You should cook everything, just not at the same time.
Cheers & have fun,
bruce
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Ed,
I'm feeling just a little frisky this morning. There are so many excellent recipes in the 'recipe' & 'new recipe' links it's like asking which child you love the most.
Pick your favorite food/dish & go from there or try smashed chicken rollups.
bruce
[ul][li]http://poultry0372.htm[/ul] -
I have found I have not wasted a dime on any steak I have cooked since learning this steak cooking method. I thought I could cook a descent steak before, but this method definetly ruins eating steak anywhere but home.
I have found the simple salt and pepper as posted on TNW's site is my preferred taste. [p]Kudos, TRex.
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I say 2" Ribeye steak cooked T-rex method. Easy for first time and really shows off the high heat capabilities of the egg.
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