Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Suggestions for first time out.

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Comments

  • grege345grege345 Posts: 3,371
    If I had to do it over I would not have gotten place setter. I would have got the adjustable rig oval with stone and spider and....
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Little StevenLittle Steven Posts: 27,303
    Chubbs said:
    Have a cold drink........................................Always let the grey/white smoke clear before you put food on.
    Two most important things. Third is buy a camera. 
    I have a difficult time typing. I really resent you condensing my reply...just sayin'
    :D

    Steve 

    Caledon, ON

     

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  • bo_mullbo_mull Posts: 324
    Welcome Charlie, Im from Cleveland TN. too.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

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  • JebpotJebpot Posts: 344

    You are going to love the egg it is a new grilling experience. I live in Chattanooga. happy cooking.

    .

    XL and Small

    Chattanooga, TN

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  • TwoCooksTwoCooks Posts: 35
    Welcome, you are about to get hooked on Egg.  We are just a couple of weeks ahead of you.  We had to order our XLBGE and throughout the wait, I was able to get great startup advice and feedback here on the Forum and had both the Thermapen & Maverick before we began.  I felt it was good to have them just to give understanding to degree differential between dome and grill as well as effect on food temp.  We started with 4 vertical chickens, using 3 different methods but all turned out fantastic and plenty of leftovers for the freezer. After reading up in the Forum, we decided to go with the pulled pork on the 2nd which gave hours of low and slow gasket break-in time. Another success and we are still enjoying sandwiches from it.  This week tried the chicken bombs and, like they say here, stick with the suggestions and recipes you find here --  can't go wrong! 
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  • Little StevenLittle Steven Posts: 27,303
    Chubbs said:
    Have a cold drink........................................Always let the grey/white smoke clear before you put food on.
    Two most important things. Third is buy a camera. 
    I have a difficult time typing. I really resent you condensing my reply...just sayin'
    :D
    Dang Chubbs, I am sorry. You see I don't normally read your posts.

    Steve 

    Caledon, ON

     

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  • GriffinGriffin Posts: 6,803

    I would go with chicken first. Most people say spatchcock, but we aren't really a fan of white meat. Our first cook was thighs.

    As for the book, the only worth it has would be to light a chimney starter but even that is worthless as you have an Egg and don't need a chimney starter anymore.

    You might save yourself some money on the V-rack. I don't have one and have never needed one. What do you want it for?

    Welcome aboard, hope you enjoy the ride.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fishlessmanfishlessman Posts: 16,982
    Would I be able to simply run the grill for a bit low and slow to play around with temp and then cook something a bit quicker later?

    i think thats a good plan, maybe bring it slowly up for a low and slow 250 and cook some bacon, when thats done bring it up to 325 and cook some abt's, when thats done bring it up to 400 and cook some oil and salt coated baked potatoes to go with that bacon. you will be more confident on your next cook with temp control. practice moving the temps up slowly and not overshooting them
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  • CharlieTNCharlieTN Posts: 177
    Griffin said:

    I would go with chicken first. Most people say spatchcock, but we aren't really a fan of white meat. Our first cook was thighs.

    As for the book, the only worth it has would be to light a chimney starter but even that is worthless as you have an Egg and don't need a chimney starter anymore.

    You might save yourself some money on the V-rack. I don't have one and have never needed one. What do you want it for?

    Welcome aboard, hope you enjoy the ride.

    I was looking at the v rack for ribs, larger roasts, whole birds and such.  Of course now I'm liking the idea of the spatchcock method for birds.

     I deer hunt and have some nice roasts along with some beef roasts I've been saving for the egg.  Figured mainly it would make it easier to get out of the egg.

    I'm open to any suggestions and don't want to be spending money just to have accessories that I never wind up using.


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  • TwoCooksTwoCooks Posts: 35
    @CharlieTN, I think it is just a matter of personal choice.  We had purchased the V-rack with idea of smoking whole turkey as well as ribs in mind before I ever read much in the Forum.  We have already used it twice in our first 3 cooks and haven't even gotten to turkey or ribs yet. But, like mentioned by Griffen if you don't have it, may never miss it, LOL.
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