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spatchcock chicken was the first thing I did. tough to screw up
pretty good at cooking ribs on the gas grill, get a good char and then foil, but perhaps the real low and slow cooking for the first second time cooked on egg? Forget everything you know about gas grilling when your operating an egg!! You can't just cut the gas down to lower the control temperature. I vote for a spatchcocked chicken on Saturday, but play around on Friday. First try to stabilize at 250 degrees, learn what "stabilized" really means. Then go up to 300 degrees, and stabilize, then back to 250 degrees. Finally bump it up to 350 degrees and stabilize it for an hour!! That will be your spatchcocked cooking temperature. All this will help you "QUICKLY" jump into the middle of this egging experience. I don't want to tell you what i did, because i don't want to lead you astray!! And don't forget the beverage thing too!