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1st Cook on my LBGE!
Comments
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welcome to the club. try a spatchcock chicken!
XL Walled Lake, MI -
What a refreshing sight, a clean Egg with good felt! We have cooked almost every night for two months on ours. You are going to love it.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I just ate and now I'm hungry again. Welcome aboard.Geaux Tigers!!!
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Looks delicious -- good job!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Nice cook. Get that ceramic black. Pronto !__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Welcome Crazy. I got a LBGE for Christmas & just joined the forum a couple of weeks ago.
I thought I was just getting an awesome grill that could do it all, what I realized was I just got another hobby that likes my money & time more than I do... haha
Not sure what accessories you might have but id look into a place setter or ceramicgrillstore.com product to cook inderect. Also get a baking stone.
I just did a spatch last weekend. Its a good medium between quick grilling steaks, chicken, etc to smoking ribs, butt, or brisket. Learn how to manage temp & cook to internal meat temps & you will be golden.
I stole two Charolais heifers ...
Little Rock, Arkansas -
I received my Large Adjustable Rig from CGS yesterday. I make alot of ribs and plan to do a brisket soon, so I went with R&B combo which comes with the oval stone. After I get used to cooking on the fire ring and at felt level, I plan to get the spider, wok and a small cast iron grid. I look forward to making pizza so I'm sure a pizza stone will be ordered soon too! I can see how the BGE could eat up cash, but I wouldn't have it any other way.
My wife is telling her friends this was our anniversary present cause she gets to reap the benefits! LolJust a hack that makes some $hitty BBQ.... -
That's the whitest I've seen an egg in a couple of weeks since I started using mine :-) It's definitely in need of seasoning, not a speck of white left on mine after several cooks and one long 12 hour smoke.
Enjoy and definitely try the spatchcock chicken. -
Bump, because this cook was awesome!!!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 -
Oh my...my virgin egg cook.
The enthusiasm makes me want to puke.Just a hack that makes some $hitty BBQ.... -
Welcome aboard @Cazzy! Please let us know if you need help learning to cook brisket and take pictures :PWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Sure it wasn't the food?cazzy said:Oh my...my virgin egg cook.
The enthusiasm makes me want to puke.
:PSlumming it in Aiken, SC. -
Will do. Thanks for the warm welcoming. I hear @DMW is doing some big things in the brisket world.SmokeyPitt said:Welcome aboard @Cazzy! Please let us know if you need help learning to cook brisket and take pictures :P
Have you been to his restaurant? DW's BBQ? Place is freaking great. His brisket makes me HAPPY just thinking about it.Just a hack that makes some $hitty BBQ.... -
Holy thread resurrection! Now that really illustrates the express learning curve that @cazzy has shown us all. He really turns out some good stuff these days. (I'm sure he was a good cook before too) Nice job pulling this one back up @SmokeyPitt!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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This is awesome!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
That was a long low and slow cook._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Welcome to the club...if you need any pointers, just let me know!
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minniemoh said:Holy thread resurrection! Now that really illustrates the express learning curve that @cazzy has shown us all. He really turns out some good stuff these days. (I'm sure he was a good cook before too) Nice job pulling this one back up @SmokeyPitt!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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fence0407 said:This is awesome!Before 2012, BBQ to me was seasoning it and letting someone else Q it outside. Before my gramps passed away, he made me a pit and I started making ribs on it. It was a lot of work, but the results were outstanding. I was proud and I was hooked. I started researching, found the egg, then convinced my wife that I had to have it. That's all she wrote. I think my learning curve was quick because I have always been into cooking. The egg was a good tool as it eliminated some of the work and allowed me to focus on flavor profiles and technique.I also started shooting in December of 2012 after seeing Village Idiot's photos and wanting to photograph my food better. Never owned anything more than a point & shoot that I used on auto. Knew nothing about composition or DSLRs.It's pretty awesome to see my growth in 2 years. Thanks for bumping @DMWJust a hack that makes some $hitty BBQ....
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@cazzy - great story man! Sounds like you learned a lot from your mother, both in bbq and in life. Glad to see you were positively influenced and thankful you are open to sharing your knowledge with the rest of us.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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Why?hondabbq said:Just a hack that makes some $hitty BBQ.... -
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Nice first cook. Welcome to the club. I remember when my egg was that white. Enjoy
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This was a great read. @cazzy I thought you had been around a lot longer than you have. You only have me beat by 10 months in Egg ownership but by years and years in your talent on the egg and behind the lens.Anyway this was great to see a post this old when you were just starting out. I feel like I just watched little Phil Mickelson learn how to drive.Louisville, GA - 2 Large BGE's
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Welcome. Enjoy that LBGE. The AR should be perfect for brisket. >:)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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You are now part of the Dark Side never to return.New Albany, Ohio
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Ever since going, making bad choices and ultimately completing college, I have valued my ability to learn new things. Especially things that I enjoy learning. That's what life is about.when it comes to food, learning to prepare a meal that can make others smile is what i LOVE to do.@cazzy - you have taught us so much with only 2.5 years of BGE cooking experience. It makes me want to keep reading, cooking and learning from my mistakes.:((Only if I can get SWMBO to learn to cook different dishes...... but that's another thread.XL BGEJoe JRBaltimore, MD
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