Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

Finally....joined the cult!!

Good morning all!  I finally got on board and bought my first Large BGE this week.  I seasoned it with a long fire yesterday and plan to do a pork loin and small flat brisket today to break it in.

Any advice that you guys can give me to get going correctly would be appreciated (ie-temp control, etc).

Looking forward to many great cooks and sharing ideas with you guys!

Comments

  • SherriffSherriff Posts: 21

    Welcome and congratulations on the BGE purchase.  You won't regret it.  I am new recently as well.  My first cook was 2 8lb pork butts.  Turned out great.  Get the recipes here and get all the info you needs.  I picked up the BBQ Guru DigiQ  and it is simply amazing at keeping my temps for a long 12 plus hour cook.

     

    Good luck and enjoy.

    Sherriff

    Hamilton, Ontario, Canada
  • brianwdmnbrianwdmn Posts: 365
    Welcome! This site is a great resource for just about anything you could need to enjoy success with the Egg. If its not here there are links provided to a wealth of knowledge and experience. Enjoy the journey and the commroderie of the eggsperience.
    Marietta, East Cobb, GA
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,610
    Welcome to the lifestyle @Texag00. Always good to have another Texan on board; even if you are an Aggie!

    My advice is to just relax and enjoy using your egg. I have no idea what sort of cooking experience you have but, generally speaking, using the egg is not that difficult. Use this forum to help when you need it and don't hesitate to ask anything!

    And remember, if you don't post pics it never happened!
    ---------------------------------------------------------------------------------
    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
  • WolfpackWolfpack Posts: 1,464
    Welcome- for the small flat give the "travis method" a go.  Works really well for small flats that can tend to dry out if not careful. 
    Greensboro, NC
  • six_eggsix_egg Posts: 616
    Welcome and wow starting with a tough first cook IMO. If you do it right and use this forum I am sure you will be hooked.

    XLBGE, LBGE 

    Texarkana, TX

  • HotchHotch Posts: 1,485

    Welcome,

    I never really thought of it as a cult.

    I keep telling the wife it's a journey!!

    With many stops on the way.......

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • Texag00Texag00 Posts: 11
    Thx for the welcome all! Well, got the egg stabilized at 275 and meet is on. I'll let you know how it goes
  • BuckeyeBobBuckeyeBob Posts: 651
    +1 on the Travis method for a small flat. Here's a link to the post http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1 As for tips, my best tip to new users is to be patient and make sure you give it time to heat up before you put your meat on. Let it burn off the bad stuff for 20 minutes or so so you get good smoke. Otherwise, just start cooking. And pics are key for the site. Welcome!
    Clarendon Hills, IL
  • lousubcaplousubcap Posts: 6,715
    Welcome aboard-it's a game-changer.  And as previously mentioned-ask away when you have questions.  You will always get answers-degree of confidence in the info provided can vary :)
    Louisville   L & S BGEs 
  • Welcome.

  • RockosteelRockosteel Posts: 44
    Welcome ... The egg has changed my attitude about grillin'....hope you enjoy as much as I have/will
    Charlotte, nc
  • henapplehenapple Posts: 14,600
    Welcome... Get ready to

    Meet weird guts in back alleys for lump deals
    Have an affair with your butcher to get better prices
    Contact AA... They'll know you're coming soon when they find out you bought an egg
    By a Steven Spielberg approved camera
    Travel far distances to eggfests
    Unemployment.. Gotta cook and stay on the forum
    Buy every accessory made and make your own
    Go to Walmart and buy stretchy pants
    Makes up for loss of job selling food off the egg

    Be happier than ever
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Texag00Texag00 Posts: 11
    Here u go....first shot at bacon wrapped pork loin and small/flat brisket. Great moisture and flavor on both....tried the Travis method on brisket....great flavor but different than traditional brisket....jury still out.
  • Texag00Texag00 Posts: 11
    Bacon wrapped loin
    image.jpg 2.4M
  • Texag00Texag00 Posts: 11
    :)
    image.jpg 2.9M
  • Texag00Texag00 Posts: 11
    Brisket
    image.jpg 2.6M
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