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First Cook First Post

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BKing
BKing Posts: 16
in EggHead Forum
 Tonight is my first cook on my Big Green Egg. I injected the chicken with garlic, black pepper, butter and lime. Can't wait to see how it's gonna taste!
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  • ryantt
    ryantt Posts: 2,532
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    Welcome and it looks like your off to a great start.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SoCalTim
    SoCalTim Posts: 2,158
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    Excellent first cook ... bet it tastes great!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SmokinBass
    SmokinBass Posts: 58
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    Nice cook
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  • RAC
    RAC Posts: 1,688
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    Very nice! Welcome aboard!

    Ricky

    Boerne, TX

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  • johnmitchell
    johnmitchell Posts: 6,571
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    Welcome...Thats a great looking yard bird..Enjoy.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Welcome.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • BKing
    BKing Posts: 16
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    Thanks yall! Can't forget a side of grilled asparagus!!
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  • stv8r
    stv8r Posts: 1,127
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    Great start!  Let's see those finished pics!
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  • YukonRon
    YukonRon Posts: 16,989
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    That will be some kickin' chicken!!!!!
    Nice!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Looks like you've hit it out of the park your first time up! Welcome
    ---------------------------------------------------------------------------------
    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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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Welcome aboard and nice first cook

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • YYZegger
    YYZegger Posts: 231
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    Welcome, your GBE is so Clean!!
    Toronto, Canada  LBGE
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  • Monty77
    Monty77 Posts: 667
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    Welcome and get that Egg dirty
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Foghorn
    Foghorn Posts: 9,835
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    Nice job.  Welcome aboard.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Sammi
    Sammi Posts: 598
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    Nice bird, and welcome.
    Sudbury, Ontario
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  • XC242
    XC242 Posts: 1,208
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    Nicely done! Welcome and have fun. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Welcome... Nice cook
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Welcome, post the finished pics. @Little Steven may come and tell you that it's upside down. ;)
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  • QingEsq
    QingEsq Posts: 241
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    Welcome!
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • bweekes
    bweekes Posts: 725
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    Great looking bird. Maybe spatchcock the next one? 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bgebrent
    bgebrent Posts: 19,636
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    Excellent cook!  Love seeing virgin eggs broken in!  Well done!
    Sandy Springs & Dawsonville Ga
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  • BKing
    BKing Posts: 16
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    I'll be honest, I don't think I injected or rubbed enough of the marinade in the chicken. Not as much flavor as I hoped to of gotten. Maybe I need to actually marinade the next? It was good and moist just not full of flavor.
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  • Hibby
    Hibby Posts: 606
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    Welcome to the board. Nice cook!
    I cook. I eat. I repeat. Thornville, Ohio
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Welcome! 

    I know it goes against most recipes for beer can chicken but if you have a giant shield under the chicken, you can flip the bird so the dark meat (legs) are up on top in the hot part of the dome, or just put a smaller shield under it or even do direct.  I'm saying this because the breast cooked faster than the legs based on your pictures.
    ______________________________________________
    I love lamp..
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Love the Virgin Gasket never to be the same again.

    Have fun with your Egg. 
    New Albany, Ohio 

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  • mgd_egg
    mgd_egg Posts: 476
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    Welcome!  Nice cook!
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
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  • DieselkW
    DieselkW Posts: 894
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    BKing said:
    I'll be honest, I don't think I injected or rubbed enough of the marinade in the chicken. Not as much flavor as I hoped to of gotten. Maybe I need to actually marinade the next? It was good and moist just not full of flavor.
    A little advice: Once I found out how easy it is to brine a chicken, and how a good brine affects the finished bird, I can't see ever cooking a chicken without a good 6-8 hour soak the day before. Since you were disappointed in the level of injected flavor, try again - same recipe - just brine it the day before, or early morning day of. It really makes a difference.
    I also find it helpful to use two fingers to separate the breast skin from the breast, and really get in there with some dry rub and fill the cavity (above the can) with fresh sage/rosemary/marjoram/thyme. That will add a distinct kick of flavor, to the breast at least.
    I try to get the skin really dry after brining. Paper towels, then uncovered in the fridge (low humidity in there) until that skin is completely dried off.
    Then set it on the counter, covered tight in plastic, for an hour or two to get it to room temp before setting it on your can rig and firing it up.

    That should make a difference.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • MelSharples
    MelSharples Posts: 260
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    Looks tasty, that was my 1st cook as well. Just my 2¢, put the drip pan on the plate setter with some spacers underneath it. The whole bird will get crispy, not just the top. I still cook my chicken using this method, others swear only by spatchcock method. I have gone without a drip pan and had excellent results as well. Welcome!
    LBGE 2015 - Atlanta
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  • lousubcap
    lousubcap Posts: 32,341
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    Welcome aboard and enjoy the journey.  Great shot out of the gate!
    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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  • BKing
    BKing Posts: 16
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    bweekes said:
    Great looking bird. Maybe spatchcock the next one? 
    What's the deal with spatchcock chicken? I've read other threads and nobody says what it is!
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