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Very First Cook in Progress

The very first cook is underway. Lets start with the good news...BBQ Guru Digiq DX 2has arrived!! On to the bad news...It arrived at 6:30pm, so I had to run to the store, get the pork loin, run back, and get this thing underway and....there is a large thunderstorm brewing. Go big or go home right?? Here is where we are so far...
Persistence and determination are omnipotent!
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Comments

  • The only real hiccup so far is that it is taking the Digiq forever to get the egg back up to temp. It is staying at about 285. The egg thermometer however is showing a temp of 400.
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    Persistence and determination are omnipotent!
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  • Ok...I think I fixed the problem..I opened the daisy wheel just a little bit which with the help of my surefire light, I was able to glean just a tiny peek of what was going on inside, and the temp is now at 300 on the Digiq.  Food temp is 80.  I plan on pulling it at 160.
    Persistence and determination are omnipotent!
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  • nolaeggheadnolaegghead Posts: 14,956
    Are you doing a direct or indirect?  You don't want to use the digiQ for a direct...make sure the grill probe is protected from the direct heat.  When you get a chance, check the dome thermo with some boiling water.  I'd trust the digiQ before I trust a stock dome thermometer.

    Pork loin - you want to cook that to about 135 - 145 internal, depending on how you like it done.  You can do them direct or indirect, often people do them indirect then sear.
    ______________________________________________
    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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  • @nolagghead, I am doing indirect with platesetter legs up.  Loin is directly on the grate.  I checked the dome thermo when I assembled the egg.  I boiled water and put the thermo in and it was spot on.  I am with you though...from what I have read I am trusting the digiq.  
    Persistence and determination are omnipotent!
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  • nolaeggheadnolaegghead Posts: 14,956
    Cool, sounds like you're on the right track.   Keep us updated :D
    ______________________________________________
    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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  • So now I am torn on what to do...I am following the directions on what @shtgunal3 did for his loin.  He just says that he grilled indirect at 300 until the internal temp was 160...Should I pull it at 160, or 145.  I usually like meats medium well.
    Persistence and determination are omnipotent!
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  • nolaeggheadnolaegghead Posts: 14,956
    If you like MW, pull at 155-160....remember, it's gonna rise up 5-7F after you pull it off. 
    ______________________________________________
    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: 4,453
    A+ for enthusiasm and jumping right in.  Don't get too bummed if it takes a few tries to start to dial things in.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Mattman3969Mattman3969 Posts: 4,857
    I am with Nola on 135-140. Once you pull there you will never even think about 160.

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    Large BGE. Small BGE Henderson, Ky.
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  • MrCookingNurseMrCookingNurse Posts: 4,309
    i pull around 150 and it rides up while resting.. personal preference and trail and error!


    _______________________________________________

    XLBGE 
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  • jjmillsjjmills Posts: 75
    I remember my first cook on the egg.  It was the best dried out  almost burnt chicken I've ever had.  I pull at 140-145
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  • johnkitchensjohnkitchens Posts: 3,670
    I pull mine at 140. So tender and juicy you can cut it with a fork. 

    I agree with Doc concerning jumping right on in the deep water!
    image
    Louisville, GA - 2 Large BGE's
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  • grEGGorysgrEGGorys Posts: 162
    I agree with Doc Eggerton. It is trial and error. I did my first low/slow last week. I also have a DigiQ and learned several things. I failed to use the damper on the DigiQ and had trouble controlling my temp. The fire was pulling the air through the DigiQ and let the temp rise. This in turn burned the charcoal in the center to the grate(known as center burn). My fire started dying and meat temp started dropping. I had to remove everything and stir the remaining charcoal to get the fire back up. We learn thru trying. Good luck.
    Gulf Coast FL
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  • RoundTownerRoundTowner Posts: 125
    Slow down....you'll have this figured out too soon :!!
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  • jjmillsjjmills Posts: 75
    One thing to consider is learning your egg first then getting dialed in with the digiq.  I borrowed a stoker once and feel better with nothing.  I hope you cook turns out well.  Also having a few good beers while cooking helps the outcome:)
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  • YEMTreyYEMTrey Posts: 2,522
    Relax and enjoy the ride!  You'll soon see that the Egg makes it very easy to create incredible tasting food.
    XL and a Mini Max Egg in Cincinnati, Ohio
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  • jjmillsjjmills Posts: 75
    Nice!

    Address please, I will bring the wine
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  • ScottborasjrScottborasjr Posts: 2,944
    Hope it tastes as good as it smells, I would have pulled at 140-145 but hey you learn with every cook what you actually like. Looks good!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • shtgunal3shtgunal3 Posts: 2,902
    Looks good dude! How did it taste?

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JRWhiteeJRWhitee Posts: 2,669
    It looks delicious!

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • TjcoleyTjcoley Posts: 3,422
    Looks good. Nice first cook.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • ScottborasjrScottborasjr Posts: 2,944
    Pork and Mac and Cheese.... Gosh that sounds great.  Fantastic first cook.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • nolaeggheadnolaegghead Posts: 14,956
    Nice job, looks like you got a little smoke ring going on....
    ______________________________________________
    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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  • GrannyX4GrannyX4 Posts: 1,461
    Looks good. Now you need a slicer for the leftovers to make sandwiches.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Thank you everyone!!  I am a true believer now, and as you all know obviously the egg does match the hype!  As far as the smoke ring...I put 2 pieces of peach wood chunks in the egg.  Is the smoke ring a presentation thing, or a taste thing?  Thank you again for being patient with all of my questions so far.  What an awesome forum!
    Persistence and determination are omnipotent!
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  • How long does it take for the egg to cool down?  It has been about 40 minutes with the bottom vent shut ALL the way, and the dome topper on. The Egg Temp gauge is showing 220.
    Persistence and determination are omnipotent!
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  • TjcoleyTjcoley Posts: 3,422
    Depends on how long and how hot it was.  There's a lot of ceramic mass holding in the heat. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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