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My First Cook
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TexasBelliott
Posts: 30
Howdy Egghead Nation!
After 3+ years of waiting, I finally took delivery of my BGE on Sat. Yesterday was my first cook, and I'm so pleased with the results (as was my wife). "Griller" my best bud in real life has been egging for a while now, and has even posted some of his cooks which I was one of the lucky consumers of. His guidance and direction have been a great help, and encouragement for me and I'm so excited to put all the wisdom to use.
I decided to do something simple for the first cook, which amounted to reverse-searing (I think I got that right) a couple of Nolan Ryan NY strip steaks from the local Kroger. I figured if I ruined them, it wouldn't be too much of a loss.
I took the steaks out of the fridge and let them sit out for about 30 minutes with a light coat of EVOO and some John Henry Mojave Garlic sprinkled on both sides.
I lit the grill for the first time, and let it reach about 350 for 30-40 minutes before taming the temp to 275. I put on the steaks and the asparagus, and let them go until the temp. reached 115 (thanks Termapen!) I then pulled everything out and opened'er up to about 725. Let me just say, the BGE gets hot.... FAST.
I threw the steaks and the stalks back on the grill for 45 seconds each side, then plated the whole thing up. (pictures below)
We were both really pleased with the results. After gas grilling for the last 10 years, I forgot about the flavor I was missing.
I hope to something a little more challenging next. Griller suggests a couple of beer can chickens. Seems like that might be kinda fun. :-)
New Egger, signing out for now.
bE
Prep Work
First Light
Medium Rare Yum!
LBGE, MM, KABs
Fort Worth, TX
If it's worth doing, do it low and slow.
Fort Worth, TX
If it's worth doing, do it low and slow.
Comments
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Welcome and what a nice looking meal..Congratulations..Greensboro North Carolina
When in doubt Accelerate.... -
Welcome, nice looking breaking in the egg......!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Welcome! You have hit the ground running! Terrific cook!Flint, Michigan
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Welcome to the club! Looking forward to the many, many cooks ahead.
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Nice looking cook! I would keep an eye on your gasket, going that high in the first 10 cooks might not be the best idea, based on what the Mothership says and posts on this forum...
Cheers,
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
Welcome to the forum. You had a great first cook. Keep em coming!
Louisville, GA - 2 Large BGE's -
Nice one.
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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I am still in my rookie year. Once you master the hold a specific temp you are on your way w/ no looking back. Buy some rubs, do a spatchcock chicken, begin to Eggsperiment w/ wings for Football Season, commit to a 4-5 hour rib cook and just keep cooking! You'll come to find a straight up burger grill is rather boring - tastes great - but boring. Leftovers are amazing.New Albany, Ohio
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Thanks everyone for the compliments and the comments. I'll for sure pay attention to the ring! (Thanks, Chris).
LBGE, MM, KABs
Fort Worth, TX
If it's worth doing, do it low and slow. -
Great cook. An AR and Thermapen are in your future! Welcome aboard!Milton, GA.
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Welcome. But, wait is this snag someone else's avatar week? :-O
Looks rather familiar to..... @TexanOfTheNorth
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Excellent cook my friend! Excellent.
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. -
I forgot how pretty the egg looks before a cook! Been egging for a year now and have never looked back, 5+ times a week. Your oven will become a glorified hot plate. Welcome to the party!!!
Excellent first cook and here is to many more! -
Very Nice first cook and welcome to the club. Let me be the first to try and convince you to scrap the Beer can Chicken idea for spatchcocking a bird, get yourself a nice 5 or 6 pound roaster and spatch it then brine it and rinse, rinse, rinse then apply your rub of choice and it cooked it raised direct breast side up at the felt at 375/400 dome until yummy. I always add 2/3 chunks of cherry. Making memories right here!
Charlotte, Michigan XL BGE -
A High Five goes out to you. Food looks scrumptious =; can't wait to see your future cooks.
Another vote got the spatchcock here.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
+ 1 on the spatch, but I don't see the point in brining. YMMV.Great first cook - your pics look yummy!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Looks great! Welcome
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Welcome aboard. Home-run right there. 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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Welcome, nice looking first cook! I'm with the other guys on begging off the beer can chicken and going to a spatchcock chicken. I like others have done both and I will not go back to the can. Spatchcock FTW!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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Now that SWMBO is a fan, new doors of grilling excellence will open!
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 -
I always brine the bird and most pork and it hasn't failed me yet, if you ever get to mid Michigan your invited for dinner... I bought a two pack at Sams of whole chickens and brined one and not the other and ask the 8 people that were there which they liked best and the brined bird got all 8 votes, they were rub and cooked the same at the same time, just my 2 cents...PNWFoodie said:+ 1 on the spatch, but I don't see the point in brining. YMMV.Great first cook - your pics look yummy!
Charlotte, Michigan XL BGE -
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I would cook a Beer Can Chicken just to know how it's more of a process and you will appreciate the spatchcock even more. I've only done 2 Beer Can's so far compared to 8-10 spatchcocks.New Albany, Ohio
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Pretty basic, 4 TBS of Kosher Salt, 4 TBS of Light Brown Sugar, 1 TBS of onion powder, 1 TBS of garlic powder, tea spoon of cracked blacked (whole peppercorns) put is a zip lock and rolled with a rolling pin and then any old apples, onions, celery I have laying around that need to be used up. I typically brine for 6 to 10 hours and often do a clean water soak for 15/20 minutes. I pat dry and let set at room temp then EVOO and season the dickens out of what ever I'm having, mostly DP products.Charlotte, Michigan XL BGE
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If you decide to give spatchcock chix a go, here's a link: http://www.nakedwhiz.com/spatch.htm BTW-his main site is a wealth of ceramic cooking info-worth a detailed look. FWIW-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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Yikes! Apologies to @TexanOfTheNorth. Will have to change it.NPHuskerFL said:Welcome. But, wait is this snag someone else's avatar week? :-O Looks rather familiar to..... @TexanOfTheNorthLBGE, MM, KABs
Fort Worth, TX
If it's worth doing, do it low and slow. -
@Grillmagic . Do you have to cook the brine and let it cool before you add the chicken?GWN
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