Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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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
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Comments

  • johnkitchensjohnkitchens Posts: 3,426
    Welcome to the club. It sounds like you are certainly breaking her in!

    image
    Louisville, GA - 2 Large BGE's
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  • Congrats on the new egg!  Your off to a great start, probably just need to cook the ribs longer.  Have fun!
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  • pineypiney Posts: 574
    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.
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  • HotchHotch Posts: 1,350

    Welcome and remember to post your pictures!

     "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



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

    County of Parkland, Alberta, Canada
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  • jhl192jhl192 Posts: 793
    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 
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  • Sounds like you jumped right in and are going full steam! Congrats!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • 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".
    image

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • DIADDIAD Posts: 167
    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
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  • Little StevenLittle Steven Posts: 27,320
    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.

    Steve 

    Caledon, ON

     

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  • dldawes1dldawes1 Posts: 1,170

    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

     

    Donnie Dawes - Carrollton, KY  

    1-XLBGE, 1-Beautiful wife, 1 XS Yorkie

    IF IT AIN'T MOVIN', SMOKE IT !!!!!


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  • EggcelsiorEggcelsior Posts: 11,290
    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.

    Welcome!
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  • QDudeQDude Posts: 605
    Welcome aboard! Now you know what good food tastes like.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • 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
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  • RACRAC Posts: 1,434
    Welcome and enjoy!

    Ricky

    Spring, TX

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  • henapplehenapple Posts: 14,416
    Welcome
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Welcome, you are now off to a fast start.
    Easley SC Go! Tigers
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  • pgprescottpgprescott Posts: 1,645
    Awesome setup! You are a quick learner or maybe just talented.
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  • pretzelbpretzelb Posts: 153
    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 
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  • TackmanTackman Posts: 224
    Nicely done.
    Cleveland, Ohio
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  • yzziyzzi Posts: 1,793
    Wow, that's more than I get to cook in a couple months. Welcome.
    Dunedin, FL
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  • DMWDMW Posts: 6,789
    Welcome!
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • Welcome aboard. Fun times and good eats ahead.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Welcome.
    Mark Annville, PA
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  • lousubcaplousubcap Posts: 6,411
    Welcome aboard-great start.  Enjoy the journey!
    Louisville
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  • 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

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  • erbloveerblove Posts: 86
    Welcome...you'll never be the same again. 
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
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  • lilwootylilwooty Posts: 212
    erblove said:
    Welcome...you'll never be the same again. 

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

    Living Large and XL

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  • RACRAC Posts: 1,434
    edited January 2014

    NM

    Ricky

    Spring, TX

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