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First cook a sucess!!!

CANMAN1976CANMAN1976 Posts: 1,529
edited June 2013 in EggHead Forum
So got my first cook in the books chicken breast,wings and corn the family loved it!!!!

One question tho how long should it take the egg to shut down to zero once snuffed with cap and vents shut? I was cooking direct at 400 for 1.5 hrs or so.

Few pics for you.oh and I love it already!!!image
Hows ya gettin' on, me ol cock? 



Kippens.Newfoundland and Labrador. (Canada).
image.jpg 2.1M
image.jpg 1.8M
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Comments

  • BYS1981BYS1981 Posts: 1,821
    cool down can take several hours.

    congrats on the cook, the egg is a game changer.
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  • SkinnyVSkinnyV Posts: 2,488
    Yeah the old first cook. Only owned an egg for a year I think I have easily passed 100 cooks. Have fun
    Seattle, WA
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  • TjcoleyTjcoley Posts: 3,422
    edited June 2013
    Nice first cook. Welcome aboard. I shut down my Egg an hour or so ago after a 500 degree pizza cook and it's still 300. Remember, If Egg gets down to zero you need to calibrate your thermo, unless cooking up north in winter. My Egg was almost 100 today before even lighting it.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • egger aveegger ave Posts: 580
    Welcome to the cult from Texas, home of the brisket and the worlds best BBQ. You have passed the initiation. Your path the grilling enlightenment will require the singeing of arm hair and eyebrows, smelling of smoke for at least 12 hours and finally having your neighbors, friends and family asking what you are cooking next. I like the varnished finish on your table.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • grege345grege345 Posts: 3,231
    Didn't wate any time getting AR. Wish I found this forum before I bought my platesetter. Great lookin dinner. How'd you do the wings?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • dougbackerdougbacker Posts: 277
    Must be nice, First cook and an AR in use, Somebody was following this forum b4 they stared Eggin  =D>

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


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  • CANMAN1976CANMAN1976 Posts: 1,529
    Done the wings and whole breast all raised direct at 400 or so and it was awesome!

    My youngest daughter said it wasn't good but it was great!!!! Made it all worth it .Next time I'll let the lump burn off maybe 15 min longer.She isn't even cool and I wanna start over again.... Ribs next w/e for sure!!!!
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • nolaeggheadnolaegghead Posts: 13,666
    Awesome man....long time coming, but you nailed it!
    ______________________________________________
    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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  • CANMAN1976CANMAN1976 Posts: 1,529
    edited June 2013
    AR is a neat piece of equipment it's pure quality and does what is supposed to well.So glad you guys accepted me even tho I was eggless for so long.
    Next question is to cover or not to cover ....not so much for the egg itself but for preserving the table???

    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • Solson005Solson005 Posts: 1,906
    Way to break in the egg! Complements from the little ones are always great! =D> well done!
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • She looks so clean! Good looking cook. It's a fun way to cook and eat really well.
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  • nolaeggheadnolaegghead Posts: 13,666
    AR is a neat piece of equipment it's pure quality and does what is supposed to well.So glad you guys accepted me even tho I was eggless for so long. Next question is to cover or not to cover ....not so much for the egg itself but for preserving the table???
    If it's out in the rain and sun, I recommend covering.  And a sealer on the wood.
    ______________________________________________
    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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  • ChubbsChubbs Posts: 4,851
    I like the dinner bell above the egg. Nice first cook. Well done and congrats
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • CANMAN1976CANMAN1976 Posts: 1,529
    It has three costs of spar urethane guess a cover is a good idea too to protect the wood.
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • MickeyMickey Posts: 16,142
    You go girl.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • egger aveegger ave Posts: 580
    It has three costs of spar urethane guess a cover is a good idea too to protect the wood.
    I think the finish will last longer. UV and precip is tough on varnish.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • CanuggheadCanugghead Posts: 4,538
    edited June 2013
    ... guess a cover is a good idea too to protect the wood.
    Great first cook with AR to boot!  I don't cover my eggs but I have no tables to protect.  Be careful with the ceramic cap when you remove the cover, it's easy to drag it off the dome with the cover.
    canuckland
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Well done Canman!  =D>
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CANMAN1976CANMAN1976 Posts: 1,529
    edited June 2013
    Thanks y'all it was fun and overdue next it's ribs or pizza! <:-P
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • EggcelsiorEggcelsior Posts: 10,984
    edited June 2013
    egger ave said:
    Welcome to the cult from Texas, home of the brisket and the worlds best BBQ. You have passed the initiation. Your path the grilling enlightenment will require the singeing of arm hair and eyebrows, smelling of smoke for at least 12 hours and finally having your neighbors, friends and family asking what you are cooking next. I like the varnished finish on your table.
    I am glad he was able to separate brisket from BBQ. Also, the best BBQ comes from the Carolina's... or your own backyard...  ;)

    Let the games begin!
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  • DredgerDredger Posts: 229
    Now you will be spending all of your time thinking about what to cook next, lol. Good job!
    Large BGE
    Greenville, SC
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  • SkiddymarkerSkiddymarker Posts: 6,616
    Jamie - welcome to our world. Nice cook, for a guy that had months to prepare, you hit the mark. 
    Nothing like having your egg on one side and one of your favourite ladies on the other!
    And your choice of adult beverage literally has my name on it!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • jaydub58jaydub58 Posts: 1,458

    Rock on, Canman!  Good looking cook and great looking setup.

    BGE won't look that clean long! 

    John in the Willamette Valley of Oregon
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  • ThatgrimguyThatgrimguy Posts: 866
    egger ave said:
    Welcome to the cult from Texas, home of the brisket and the worlds best BBQ. You have passed the initiation. Your path the grilling enlightenment will require the singeing of arm hair and eyebrows, smelling of smoke for at least 12 hours and finally having your neighbors, friends and family asking what you are cooking next. I like the varnished finish on your table.
    I am glad he was able to separate brisket from BBQ. Also, the best BBQ comes from the Carolina's... or your own backyard...  ;)

    Let the games begin!
    Everyone knows Memphis BBQ is the best.. come one now.
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
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