I like my butt rubbed and my pork pulled.
Member since 2009
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Brodies
Posts: 4
Well what a week, having thought long and hard, finally bought an egg over a new weber gas, which hubby has been hankering over for years. We hatched last sunday and have egged 4 days out of seven ( do we cook or do we egg?). Sunday, whole chicken (cremated), belly pork on thursday but lost heat towards the end, ( two slow cooks and didn't top up the charcoal) leg of lamb on friday, slightly over cooked ( meat probe on the shopping list, cook to temp not time) and saturday steaks! think we may have cracked it! UK terminology for getting it right, nothing to do with cracking eggs! Loving our new large BGE and a big thank you to the forum as all learning issues were here.
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Welcome, enjoy the new addition from a fellow UK egger.
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Welcome aboard! Sounds like some good/ok cooks so far. Keep at it and trust what you learn from the forum here. Don't hesitate to ask if you have any questions. Get a Thermopen and cook to temp. "do we cook or do we egg?" - I always use a Capital 'E' when referring to my Egg. You are no longer cooking, you are Egging. Enjoy.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
+1 on the Thermapen, a maverick is another good purchase. For charcoal I get mine from BigK, the restaurant lump in 15kg bags (ACH15) for low and slow and the 12kg bags (RCH12) for grilling. Quite a lot cheaper than the BGE stuff and better quality too, link for you
http://www.bigkproducts.co.uk/Catalog-BBQ-Charcoal_29.aspx -
All you need is a Thermopen and fill up you Egg with lump.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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welcome, there's a bit of a learning curve but you figure it out quick if you read and post here.
______________________________________________I love lamp.. -
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Welcome to the tasty craziness! Keep it up your cooks will become automatic. A thermapen is an investment but so was your Egg and the food cooked on it is a greater one, with the right tools you get all the credit. Enjoy the ride and have a "cracking" good time!DavidBBQ since 2010 - Oh my, what I was missing.
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Welcome to the lifestyle.---------------------------------------------------------------------------------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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Welcome. Enjoy!!!!
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Welcome aboard! +1 on the Themapen - It should be your next purchase.Milton, GA.
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Good thermometers and learning how to control your temp are 2 of the most important things. Read a lot here, and you're in for a lot of fun. I've found that even what I would call failures as my harshest critic are way better than what most folks call good food.Pittsburgh, PA - 1 LBGE
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Last grill you'll ever need - Mine is about 11 years old now.
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As others have said - welcome to the lifestyle!
Meat therm is really useful, though I love my "Third Hand" and my woo ring - basically something to add distance and to go indirect.
Oh and a corkscrew of course!
Your next challenge is to get enough charcoal in to see you through the winter. -
PS - I'm in the UK too.
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Welcome. The thermapen changed my cooking, er....egging. Egging.Green egg, dead animal and alcohol. The "Boro".. TN
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Wow all these new Egg pals, chicken and roasted veg on the go! about to try out my new therma pen!!
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Eggxactly.xiphoid007 said:Good thermometers and learning how to control your temp are 2 of the most important things. Read a lot here, and you're in for a lot of fun. I've found that even what I would call failures as my harshest critic are way better than what most folks call good food.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Welcome aboard and enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Where do you get your charcoal from? Local or online?James MB said:PS - I'm in the UK too.
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Welcome aboard. Ex-Pat from Hammersmith in London. You'll make lots of new friends out of nosey neighbors too.
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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What is the thermapen? Where would I find one
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