My new BGE is all set up, now what?

Unknown · April 2006

Any suggestions for my first attempt? Any hints or warnings that often happen to newbies for me to look out for?

California Sooner · April 2006

Flomster,[p]Just be aware that there is a learning curve with your BGE. Be patient and have fun. Can't remember my first cook (way back in January!) but I think it was chicken.[p]Jim

BlueSmoke · April 2006

Flomster,
Hints/warnings: read The Naked Whiz on flashback and related topics.[p]Suggestions: what are you hungry, REALLY hungry, for? Burgers? Steak? Chicken? Get the fixin's 'n' git goin'![p]Welcome to the cult/club/whatever.[p]Ken

GrillMeister · April 2006

Flomster,[p]Welcome to the club! It's like Christmas, but with eggs.[p]I suggest a Spatchcock Chicken. Head on out to the Naked Whiz's Site. It's chock full of great info, tips, tricks, and sometimes, just strange stuff. LOL[p]Check the link below.[p]GM[p]
[ul][li]Naked Whiz's Spatchcock Chicken Recipe[/ul]

stike · April 2006

Flomster,
well, you probably got the thing to sear, right? get some NYC strips and torch off![p]maybe you bought it to barbecue, though. ribs, or butts. you might want to wait a bit and get used to the vents before doing those.[p]the spatchcocked chicken is a good middle of the road bewteen th extremes.[p]...but i vote for a big steak. don't be afraid, when all is said and done, it's a grill. you won't 'screw up' steaks any more than you might on a gasser.

GrillMeister · April 2006

<p />stike,[p]I'd bet he got it for BIG BUTTS![p]Am I right Flomster?

WooDoggies · April 2006

stike,[p]I agree on the easy factor and would go with a big fat ribeye.[p]One very, very important step that must not be skipped during the first cook is The Christening. After the fire is established and the meat is on the grill, pour a little of what you are drinking on your head.... in my case it would be a 12oz PBR in a can.... a little on the egg and proceed to howl at the moon while flapping your arms and doing the funky chicken several times around the smoking egg.[p]Only by doing so will the egg be christened... very important![p]john

Nature Boy · April 2006

WooDoggies,
Just one question. Does the moon have to be up in the sky, or can you howl at the moon wherever it may be? This sounds like it could be important. I don't want to get it wrong.[p]Happy Friday mang.
Chris

Squeeze · April 2006

Nature Boy,
You know, I never did that with mine and I have 4 fat ribeyes for dinner tonight. I will be flapping and howling for sure![p]-Kevin

GenesGrill · April 2006

Flomster,
IMHO (in my humble opinion), it would depend on how many people you are cooking for. If only one or two, do a steak. Three or four, I'd do a spatchcocked chicken...that was my first cook....I used Naked Whiz's method and put Paul Prudhomme's poultry season on it....super good and juicy!!

Chubby · April 2006

WooDoggies,[p]I'd like to see an actuall re-inactment of said ritual!![p]I think it has a place on the whiz's website![p]DVD's included with every new BGE??[p]Evans

thirdeye · April 2006

<p />Flomster,[p]Maybe just burgers and brats or try a combination cook. [p][p]Build a good fire and while you are figuring out temp control it's fun to have some things that will come off every hour or two for snacking like some wings, boneless chicken breasts or a fatty.[p][p]~thirdeye~

GenesGrill · April 2006

GrillMeister,
Is that a BBQ guru set up I see there?? I was wondering if it was OK to attach the pit probe to the meat probe or not....

WooDoggies · April 2006

Nature Boy,[p]By all means howl at the moon wherever it may be.... otherwise you might be waiting a long, long time to eat.[p]Four hours and counting till beer thirty and grillin... happy friday to you my mang.[p]john

dhuffjr · April 2006

WooDoggies,
To clarify does root beer count?[p]H

WooDoggies · April 2006

dhuffjr,[p]Yes, any beverage of choice will work... all the better to get the whole family involved... it'a a solemn act, tho and should be treated with reverence.[p]john

thirdeye · April 2006

WooDoggies,[p]I do that dance on a regular basis while doing a full performance burn with the weed burner, waving it over my head. The 12' flames and the jet engine roar are actually more impressive during the dark phase of the moon.[p]
~thirdeye~

WooDoggies · April 2006

thirdeye,[p]Now that is something I would pay good money to see![p]

GrillMeister · April 2006

<p />GenesGrill,[p]Yep, it's a Pit Minder E-Temp from the good folks at BBQ Guru. It rocks as it keeps my egg at a steady 225 all last night while I sleep and all day while at work. About 22 hours for this cook.[p]Cheers,[p]GM

EddieMac · April 2006

First throw the BGE Manual right out the window....Then..Go to the www.nakedwhiz.com and stay there....for a long time....a very long time.....read everything there.....WessB's site is also very worthwhile as well......And then get going....make sure you put in plenty of charcoal...that's like the first mistake everybody makes....including yours truly.......[p]You're in for some fun! And some pretty fine eatin'![p]Ed...eddiemac[p]Ft. Pierce, FL

MasterMason · April 2006

Flomster,[p]Go for the gusto.... Pulled pork That was my first cook. I had to wait for most of a month to get my first one delivered, so I had a lot of time to drool, and wasn't about to wait a minute more than I had to to try the pulled pork...

GenesGrill · April 2006

eddiemac,
Eddie....some good points! I'd like to see someone have a "newbie list" of things a first time egger should know before lighting up the first time to include things many eggers have surely learned the hard way......

thirdeye · April 2006

GenesGrill,[p]I have a Introduction to Barbecue page on my site. I update it from time to time. It is not BGE specific, just some general barbecue pointers. Here is the link.[p]~thirdeye~

[ul][li]Intro to Q[/ul]

stike · April 2006

WooDoggies,
if i'm pouring alcohol anywhere, it's in my face.[p]was just downstairs (at The Beerworks, Boston) with some of my cohorts, and the brewmaster gave us each a glass to try of his belgian ale, brand new, not even on tap yet. really wonderful.[p]and they tapped the hefeweizen, too, about a week ago.
you know, i may just have to head back down

av8or3 · April 2006

thirdeye,
Nice intro thirdeye,I wish I'ld read it before o/cooking my first briscit. Very informative!

Dos Huevos · April 2006

WooDoggies,[p]No one told me about this. What is the statute of limitations on this? Do i have to get all new eggs now?

stike · April 2006

Master Mason,
ok. no lies. straight out. how many times did you open the dome during that first cook?

MasterMason · April 2006

stike,[p]probably 5 times. I had everything I needed, the plate setter, drip pan, Maverick, and very good instructions. I went staight by Elder Wards words, did absolutely everything he wrote, worked perfect. Since then I have modified some, but for straight out of the gate, there isn't a better set of instructions.

stike · April 2006

Master Mason,
i agree.
i went from wondering to what pork butt was to overnight being (well, appearing to my family to be) the "barbecue god". hahaha[p]elder ward's method is an infallible roadmap for the first timer.

fishlessman · April 2006

Master Mason,
that was my first cook on the egg also, had it highlighted, notes in the columns, notes penciled on the fridge. first cook and first time i had ever tasted barbaqued pulled pork, who woulda known it could be so good

Smoked Signals · April 2006

GrillMeister,
Whats the green gel in the background? I can't get my gel at WalMart anymore ... looking for a replacement. I might just get the MAPP torch.[p]Doug

My new BGE is all set up, now what?

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