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Kmooose
Kmooose Posts: 35
in EggHead Forum
Hello. I am getting my first ever XL BGE and custom table Monday. I know there will be a learning curve for using it so my question is what would everyone recommended cooking the very first time on it? Any other tips and advice would be appreciated!! Thanks in advance!
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  • Tjcoley
    Tjcoley Posts: 3,551
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    First cook = Spatchcock chicken. This forum will provide plenty of advice and recipes for you to try.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • llrickman
    llrickman Posts: 654
    edited July 2014
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    I would go Spatchcock chicken. Cut the backbone out splay it open season it and put in on @400 direct raised above the gasket line if you can

    about an hour later you'll have some good eats

    and heres a page i always keep handy there is some very useful information on it

    If you don't have one a Thermapen instant read thermometer its more than worth the investment


    http://eggheadforum.com/discussion/696661/x/p1
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • SGH
    SGH Posts: 28,791
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    @Kmooose‌
    Welcome aboard my friend and congratulations on the egg. I say cook a butt. It's simple, foolproof and outstanding to boot. Again welcome.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dobie
    Dobie Posts: 3,367
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    Do a simple short cook like a spatchcock bird or something on lower heat and get used to the vent and heat controls first. Welcome I'm a newb also.
    Jacksonville FL
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  • Canardflambe
    Canardflambe Posts: 5
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    Mmm, I like grilling corn - fairly bombproof. Wrap it in foil after rubbing it in lime, butter, salt and a bit of cayenne and cilantro. We usually give it about six minutes on medium heat (adjust depending on your temperature) per side.
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  • cook861
    cook861 Posts: 872
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    Welcome like Dobie said small steps and get  use of the heat controls
    Trenton ON 1 mbge for now
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  • hapster
    hapster Posts: 7,503
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    Welcome!!! Have fun and make sure and take plenty of pics!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • DMW
    DMW Posts: 13,832
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    Welcome! Spatchcock chicken is a good first cook. Quick and easy, rig something up to get your grid to felt line. Empty beer cans work.

    For your second, pork butt, very forgiving and you can vary temps between 215*-350* during the cook without hurting anything, just alter cook time.

    Here's another site to bookmark I wish I had known about when I started out.
    http://www.nakedwhiz.com/nwindex.htm
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • radamo
    radamo Posts: 373
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    Welcome to the obsession.  When I got mine it was recommended to use lower temps for the first few cooks.  That being said I would go with some nice ribs as a first cook.  They are a great way to learn how to control the vents and are easy to make a great batch.  

    Get your egg to about 235 to 250 dome and a batch of St. Louis should be awesome in about 6 hours. 

    Enjoy....
    Long Island, NY
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  • Kmooose
    Kmooose Posts: 35
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    @DMW‌ probably a dumb question but what do you stack the beer cans on top of?
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  • Kmooose
    Kmooose Posts: 35
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    @Canardflambe‌ My wife and I love corn from the grill, good suggestion. I'll toss it on with the chicken
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  • DMW
    DMW Posts: 13,832
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    Set each empty can in the 3 notches of the fire ring, then set the grid on top of the cans.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Kmooose
    Kmooose Posts: 35
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    @DMW‌ got ya! Thank you.
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  • DMW
    DMW Posts: 13,832
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    Don't smash them. ;)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I would start the fire a few hrs before you want to cook and play with temps. Start at 250 run for a while then lock in at 300. Do this till you hit 400 then cook your bird. Learning and eating all in one.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    There's no cure for this disease. just give up to it.

    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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  • lousubcap
    lousubcap Posts: 32,485
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    Welcome aboard and enjoy the journey.  Degree of Kool-Aid consumption a matter of personal choice.
    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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  • RAC
    RAC Posts: 1,688
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    Welcome aboard and enjoy!

    Ricky

    Boerne, TX

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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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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