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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

YOUR Worst Egg Cook

2

Comments

  • Chris_WangChris_Wang Posts: 1,251
    edited January 27
    My first pizza was pulled way too early and cornmeal was everywhere. Fortunately it was just for me and Meredith. We still ate the edges (my wife is a really good sport).

    Locust Grove, GA

    ATL Sports Homer

     

  • fishlessmanfishlessman Posts: 15,694
    the absolute worst thing ive ever egged was corned beef ribs, was thinking it would be more like a pastrami on a rib bone, was saltier than a salt lick. only thing ive ever trashed

    image

    I'd like a better look at that bunmei. Your pic makes it look like a black Damascus?

    its not dmascus but its got a rockwell around 63/64, big 3/4 inch tapered single bevel with the back side fully hollowed out, i bet the total bevel is less than 5 degrees.

    image

  • EggcelsiorEggcelsior Posts: 8,192
    the absolute worst thing ive ever egged was corned beef ribs, was thinking it would be more like a pastrami on a rib bone, was saltier than a salt lick. only thing ive ever trashed

    image

    I'd like a better look at that bunmei. Your pic makes it look like a black Damascus?

    its not dmascus but its got a rockwell around 63/64, big 3/4 inch tapered single bevel with the back side fully hollowed out, i bet the total bevel is less than 5 degrees.

    image

    Nice beer. 
  • boatbumboatbum Posts: 1,261
    Mickey - that was rough!
    Cookin in Texas
  • jls9595jls9595 Posts: 856
    I may give it another go, I need more time to get over that smell. Badly scorched milk and pork will haunt your dreams for a while lol.
    henapple said:
    My first steak, brisket, pizza and burgers. 3 days in had some serious buyer's remorse. Honestly if it hadn't been for this forum and all the help I'd probably gotten rid of it. @jls9595...try that cochon again. I'd urge everyone with an epic fail to post it, get some feedback, weigh the comments and try again.

    In Manchester, TN
    Vol For Life!
  • I love this thread!!!!! 

    I haven't had a total loss cook yet, but the first time I did steak I put them on way too early and they had a very strong smokey chemical taste. I realize now that I didn't wait long enough for the lump to burn down. 

    We still ate them. For a short while I was thinking that I should probably just sell it for whatever I could get for it, but I kept trying and now I wouldn't take three times what I paid for it. 
    image
    Louisville, GA - Large BGE
  • cortguitarmancortguitarman Posts: 1,945
    My worst was just the other night. I did a spatchcock chicken which turned out great. I thought I'd put some veggies in the grill basket and let the chicken's juices drip down over the veggies. I got busy with doing things with the kids and burnt the veggies. The broccoli was burnt and the carrots and celery were burnt and undercooked all at the same time.
    I've also had some bad pizzas in the first few months with the egg. Two years late I finally have pizzas down.
    Mark Annville, PA
  • My first attempt at home made pizza dough stuck to the peel and plopped onto the stone.  I said WTF, and we had a plop calzone that night.
    Wife said it was one of the better.......whatevers she has had.
    Last cook, she said nothing bad has come off the egg.
    The pizza plop still gets to me.
    Matt Hamm
    Eggin' in Alabama
  • bo_mullbo_mull Posts: 225
    My worst was the first time I cooked burgers. First I didn't let the nasty smoke clear out and second I kept peeking and was wondering why the temp kept creeping up. They ended up being a little charred and tasted like crap.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • YEMTreyYEMTrey Posts: 1,365
    Mine is without a doubt my first attempt at pizza.  Between the pizza sticking to the peel and causing a huge mess, to using my old platesetter that had a bunch of grease on it that caused way too much smoke during the cook at high temps.  The sliced mozzarella on top of the pizza turned gray from the smoke! It was a disgusting pizza that didn't even look appealing.

    It only took this one fail.  After going through that and making some changes, I nailed my next one the following weekend. It's only as a result of this failure do my pizza's turn out as good as they do now.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • MaskedMarvelMaskedMarvel Posts: 1,024
    My worst fail was the crust of a pizza sticking to my peel on my first pizza cook.  Felt pretty good and decided to do the slide-the-pizza-off-the-peel-by-jerking-it-out-from-under-the-pizza move...

    ... took me two clean burns to get off the toppings that slid off the crust and onto the pizza stone...
    Large BGE -- Greensboro!


  • Crispix49Crispix49 Posts: 178
    Chicken breasts cooked over cowboy lump on the mini....tasted like petroleum and chemicals from the crappy lump and the food being close to the lump.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • lousubcaplousubcap Posts: 4,698
    edited January 27
    Gotta be the one where I had no recall of cooking or eating ABT's til I got the reminder the next day.  It was a very "dark and stormy night"! :)
    Louisville
  • boatbumboatbum Posts: 1,261

    Ohhhhh -- I forgot about the experiment with roasting a whole head of cauliflower.  Sure will absorb a lot of smoke.

    Cookin in Texas
  • henapplehenapple Posts: 10,356
    @jls9595...If your Ci ever gets too hot just pull it off. Sometimes if im going yo have the lid open for a while (paella) I'll close the bottom vent to 1/4 inch. If you nail that cook your friends and family will lift you on their shoulders and carry you around the house.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • minniemohminniemoh Posts: 485
    The first Winter I had the egg, we hosted my wife's family for Christmas. We had just bought our house and funds were a little tight. We had a bunch of meat in the freezer and I convinced my wife that we could just smoke some of our chuck roasts for Christmas dinner instead of spending a bunch of money on meat. I had not discovered this forum yet.

    This was my first attempt at smoking anything. I tried to go 225 (dome temp) and spent hours trying to get/keep it stable (over adjusting and chasing it). I think I had the dome open more than I had it closed during the cook because I felt the need to constantly check progress. After 8-9 hrs I had to pull them for dinner. Bone dry, jerky-style chuck roast that was too tough to slice or pull or eat in any other fashion.

    The scene was much like the Christmas Vacation turkey. Dinner was pretty quiet except for "please pass the bbq sauce...."


    My other greatest fail was when I thought I should try bacon wrapped asparagus after I had been drinking/egging all day. When I took them off, they resembled twigs from my back yard.  I ate em anyway.
    L x2, M, and S 
    eggAddict from MN!
  • My big fail was eggplant. Cooked it raised direct an it absorbed way too much smoke.

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • henapplehenapple Posts: 10,356
    I got liquored up and cooked Egrets chili. The next morning I found all the spice ingredients in a bowl on the bottom shelf on the table.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • jls9595jls9595 Posts: 856
    henapple said:
    @jls9595...If your Ci ever gets too hot just pull it off. Sometimes if im going yo have the lid open for a while (paella) I'll close the bottom vent to 1/4 inch. If you nail that cook your friends and family will lift you on their shoulders and carry you around the house.
    I will give it another go then, I'd love to have my family carry me around the house, sounds like fun :)) Thanks for the tip on the bottom vent, good info.  
    In Manchester, TN
    Vol For Life!
  • My wife loves burnt ends...decided to try to create them once from a chuck roast...hard as rocks...had Chinese takeout that night...oh and my first pizza I was in a hurry so bought a papa Murphy's and didn't let the stone get hot enough..stuck something aweful...total bust
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • Cymbaline65Cymbaline65 Posts: 666
    Some smoked Whitefish that you could have used the fillets as a Frisbee.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • dweebs0rdweebs0r Posts: 492
    I nuked a set of ribs - burned to a crisp.
    I did the same thing.  Tried to turbo a set of babybacks while watching football.  Thought the egg was stable at 325.  Got wrapped up in the game.  When I went to foil the ribs the egg was at 550 and the ribs were crispy.
    -Jody Newell (LBGE & finally a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • HolepuncherHolepuncher Posts: 208
    Ribs, forgot to cook indirect and burnt the bottom side.
    Hendersonville, TN.
  • bboulierbboulier Posts: 91
    My first cook.  I did a spatchcock chicken in rainy weather for guests without letting the charcoal burn off the VOC's.  Tasted very bad.  Fortunately, subsequent cooks have rectified the situation.
  • yzziyzzi Posts: 1,251
    Attempt at smoking some kingfish. Went right in the trash. Now has become a joke with my friends when I experiment that as long as it's not even remotely close to the kingfish then it's edible.
    Dunedin, FL
  • bboulier said:

    My first cook.  I did a spatchcock chicken in rainy weather for guests without letting the charcoal burn off the VOC's.  Tasted very bad.  Fortunately, subsequent cooks have rectified the situation.

    @bboulier - Are you related to the egg dealer "Boulier's" in Royal Oak, Michigan? Just curious. I love shopping there.

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

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

  • FoghornFoghorn Posts: 1,468
    First pizza - from Costco.  I hadn't yet figured out the "keep the air holes on the charcoal grate open" thing.  Two hours later, the egg was only about 300 degrees.  It ultimately tasted OK but it was very, very late and did not impress my wife or friends.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • pretzelbpretzelb Posts: 146
    First cook with brand new XL was burgers and I must have put them on before the smoke cleared because they tasted like burnt ash. I nearly cried. My 86 year dad loved them but he always requests his food burnt. That's a story for another post.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • BudgeezerBudgeezer Posts: 431
    Messed up the calibration on my dome thermometer and didn't realize it, went to smoke some wings @ 250 for two hours which is usually fool proof.  After two hours wings were like coal, checked thermometer and it was off 125 degrees.
    Edina, MN
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