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Hello everyone! I'm new

Hi everyone.  I'm new to the forum and to the Big Green Egg "lifestyle".  I purchased the XLBGE, Backyard Chef Edition Table, AR, and Woo 2 combo on Friday January 10th.  The following Sunday I cooked 3 racks of baby back ribs and 10lbs of chicken wings.  The ribs were cooked at 220 for about 4 hours.  They were not as tender as I would have liked so I think that I need to put them in foil for a period of time next time.  The wings were done raised direct at 400 degrees and were excellent.  I then did a few chicken breast on Tuesday which were so moist, I just couldn't believe it.  Saturday night I put an 8lb pork butt on at 8:45pm anywhere from 240-260 degrees.  It reached 195 at 7am Sunday.  I then wrapped it in foil, towel and into the cooler for 3 hours.  I have NEVER had pulled pork so good in my life.  I didn't even put any sauce on it other than "Myron's butt rub" which I got from the store.  Sunday afternoon I cooked 2 spatchcock chickens. Raised direct at 400 degrees. Unbelievable!  I did spend a ton of money on this set up.  I truly think that it is one of the best investments that I have ever made.  What a great week of cooking and drinking beers.  I'm located in Maryland.  I'm watching it snow and wondering what I should put on "the green gazoo" today.  She loves her pet name too!

I look forward to exchanging ideas and learning from everyone on this post.  Everything that I have cooked so far was a result of time spent here learning how to do it.

Thanks for all of the upcoming support!
Chester, MD


  • johnkitchensjohnkitchens Posts: 5,016
    Welcome to the club. It sounds like you are certainly breaking her in!

    Louisville, GA - 2 Large BGE's
  • Congrats on the new egg!  Your off to a great start, probably just need to cook the ribs longer.  Have fun!
  • pineypiney Posts: 1,246
    Welcome DIAD! Sounds like you had some very sucessful cooks, keep up the good work and please keep us posted. Enjoy and welcome to the cult!
    Lenoir, N.C.
  • HotchHotch Posts: 3,131

    Welcome and remember to post your pictures!

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • AlbertaEggerAlbertaEgger Posts: 1,166

    Welcome, and great start so far. (remember pics next time)

    County of Parkland, Alberta, Canada
  • jhl192jhl192 Posts: 1,006
    That was one hell of a start to EGGing.  Either you have been lurking on here a while or you have had some training.  Good work and welcome.  
    XL BGE; Medium BGE; L BGE 
  • Sounds like you jumped right in and are going full steam! Congrats!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • Welcome! You're off to a flying start! You hang with Gazoo too?? I thought only me & my buddy Barn are the only ones that can see him. I must correct you. Gazoo is not a she. He's a pretty good guy, but I get tired of his arrogant attitude about being superior. I also get tired of him calling me "Dum-Dum".
  • DIADDIAD Posts: 186
    Here are some pics.  I forgot that we also made a couple of pizza's on Friday night.  They aren't that round because that's the way my 3 year old made them. 
    Chester, MD
  • Little StevenLittle Steven Posts: 28,745
    edited January 2014
    Welcome DIAD. I agree with @yellowdogbbq  on the ribs. I go 250* for 4 1/2 to 5 1/2 hours for babybacks and an hour longer for side ribs typically.


    Caledon, ON


  • dldawes1dldawes1 Posts: 2,133

    Welcome to the high life.....eatin high on the hog that is !!!!!!!

    +1 on longer on the ribs. or can use a different method....just search on the forum.

    You will meet a great bunch of folks on here and they are very knowledgeable.



    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now more joking around from me...Meatheads !! 

  • EggcelsiorEggcelsior Posts: 13,834
    DIAD said:
    Here are some pics.  I forgot that we also made a couple of pizza's on Friday night.  They aren't that round because that's the way my 3 year old made them. 
    This excuse is quite funny.

  • QDudeQDude Posts: 663
    Welcome aboard! Now you know what good food tastes like.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • Welcome. those are some good looking cook!
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • RACRAC Posts: 1,688
    Welcome and enjoy!


    Boerne, TX

  • henapplehenapple Posts: 15,962
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Welcome, you are now off to a fast start.
    Easley SC Go! Tigers
  • pgprescottpgprescott Posts: 9,140
    Awesome setup! You are a quick learner or maybe just talented.
  • pretzelbpretzelb Posts: 156
    I got my XL just after you did and I cooked on it every day for 7 days in a row. I have to take a break now so we can finish up what I cooked. Your setup sounds awesome.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • TackmanTackman Posts: 230
    Nicely done.
    Cleveland, Ohio
  • yzziyzzi Posts: 1,793
    Wow, that's more than I get to cook in a couple months. Welcome.
    Dunedin, FL
  • DMWDMW Posts: 11,102
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • Welcome aboard. Fun times and good eats ahead.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • Welcome.
    Mark Annville, PA
  • lousubcaplousubcap Posts: 14,596
    Welcome aboard-great start.  Enjoy the journey!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • HDumptyEsqHDumptyEsq Posts: 1,095
    Welcome from Tennessee

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • erbloveerblove Posts: 95'll never be the same again. 
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
  • lilwootylilwooty Posts: 215
    erblove said:'ll never be the same again. 

    Or if you are like me, you'll never weigh the same again!

    Living Large and XL

  • RACRAC Posts: 1,688
    edited January 2014



    Boerne, TX

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