Who here remembers....

dougcrann · May 2016

....their first Egg cook? And how it ended up? Not talking burgers and dogs..

We had our Egg for several weeks. Made burgers several times...more like hockey pucks, the Costco frozen patties. Decided to make ribs. Had no idea what the plate setter was for. Tried to direct cook them at 400*. Had a fire very siMilan to the one that was mentioned here...a dumpster fire. Glad there was a pizza joint nearby that delivered...

NPHuskerFL · May 2016

First cook on the LG was a Brisket

Hub · May 2016

Mine was many years ago but I remember it like it was yesterday. Three slabs of baby back ribs. I didn't know you were supposed to wait for the thick, white smoke to clear before adding the food. The ribs, though tender, tasted like an ash tray. I'll never forget my wife trying to act like they were good while she was resisting the urge to gag!

hapster · May 2016

First cook was a pork loin roast done indirect with some apple for smoke, and I did some potatoes direct in a basket... In the pouring rain.

Ozzie_Isaac · May 2016

Spatched Chicken. 350, temp was rock solid. Awesome bird.

Don't remember first girl, but first cook, absolutely.

dmchicago · May 2016

I did the traditional SpatchCock.

Just like @Hub, I didn't wait for the nasty to clear.

Was juicy but tasted like smoked coal.

Then I found this place....

RRP · May 2016

16 years ago and it was a beer butt chicken which was the raving thing on the BGE at that time. That one was remarkable and we loved it. Then the second time I fixed it I knocked the bird over and all the beer, juices and rubs expertly ran down inside between the fire ring & the outer shell! What a mess that was when I cleaned it the next day! After that I bought some Willie Chicken sitters and never knocked one over again! Then along came the disclaimers about beer butt adding anything to the cooks and I haven't used these in years!

Image: http://img.photobucket.com/albums/v232/Ronald44/IMG_0125.jpg

Carolina Q · May 2016

You're kidding, right? I don't remember my LAST egg cook, much less my first one.

JMCXL · May 2016

My first was really nice steaks, well they started out really nice. Didn't let the smoke burn off or let the egg come to temp. Needless to say - the meat was tender but all you could taste was smoke. The family wouldn't let me cook again for about a month. Doing much better but still learning...

bigguy136 · May 2016

My dad gave me his egg and a partial bag of lump that was used 2 times. I didn't know what lump was and where to get it. I figured I could burn some regular wood with the lump until I got more lump. Ya, it was a mess. My cooks have improved and now I go thru over 400 lbs of lump a year.

HoosierBBQ · May 2016

Pork shoulder because everyone told me it was forgiving and I couldn't screw it up. Like others here, I didn't let the white smoke clear and thought I was getting great smoke flavor early on it...not so much.

Jeremiah · May 2016

Don't remember, but I'm sure I screwed it up somehow.

lousubcap · May 2016

First cook-no chance...first girl...forever!

YukonRon · May 2016

Prime Rib, had no idea what I was doing. Did everything possible wrong. Came out pretty good.

Hub · May 2016

Oh yeah ... in addition to my ribs tasting like an ashtray, I didn't know there was such thing as a membrane on the back of ribs, much less that you needed to remove it! Nothing like ash tray ribs with the membrane still in tack!!

westernbbq · May 2016

Thanksgiving turkey. 2012, did it to the letter of bge instrux on website.

Perfect bird, lotsa raves, easy cook. And i didnt even have a guru yet!

SciAggie · May 2016

About a year ago.

EggSmokeVa · May 2016

St. Louis style spares... Came out perfect... Fell in love with the egg immediately

Jstroke · May 2016

got to admit I did pizza with the DW off and the bottom vent wide open--direct not raised. When the temp hit 500 I put on my first pie and shut the lid. When I next took a peak at the thermometer it was buried. I figured 700 was no big thing,I would rotate the pizza. So I opened the lid quick and promptly lost my eyebrows in a massive fireball. The pizza was on fire, so I shut the lid and threw the DW on. Then I opened the lid again and got another fireball. I dropped the lid again with a bang and shut the bottom vent. I told my girlfriend I was out of charcoal and we went for Chinese. Late that night I disposed of the evidence by flashlight, checked for a broken egg and applied aloe. It was an absolute train wreck. Why I didn't sell my egg or put it on the curb I will never know. Too stubborn I guess.

Ozzie_Isaac · May 2016

@Jstroke you win the interwebs tonight!!! I have tears in my eyes.

mgd_egg · May 2016

My first cook was a spatch chicken direct. It was glorious!

Mattman3969 · May 2016

First memorable cook was during an ice storm. Power had been out for 3 day and the freezer food was starting to thaw out. Rural King happened to be open but no electricity,we used our cell phone lights to go and find a DO(my first). Went home lit the egg and started grabbing stuff out of the freezer and made Hobo stew. The next day I "tried" to make a pizza but burnt into a pile of charcoal and cracked Mrs3969 favorite pizza stone. Oh those were the good o'l days. I got a BGE stone not long after.

I never really embraced the egg till I found this site. It was used as a grill only till you guys showed me the light.

Basscat · May 2016

Spatchcock chicken... Almost exactly 12 years ago.

Botch · May 2016

I had read enough here to let the smoke clear, but can't remember the first cook for sure, think it was a steak.

DaveRichardson · May 2016

Remember it very well. Taking ribs over to my mother-in-laws.... Didn't know about pulling the membrane. I've been a Boston butt guy for years on the WSM.

Needless to say, those were some very tough ribs, more like shoe leather, and I felt like a complete idiot.

I'm much better now. They ask for ribs at family gatherings now.

Sea2Ski · May 2016

Hub said:

Mine was many years ago but I remember it like it was yesterday. Three slabs of baby back ribs. I didn't know you were supposed to wait for the thick, white smoke to clear before adding the food. The ribs, though tender, tasted like an ash tray. I'll never forget my wife trying to act like they were good while she was resisting the urge to gag!

I had the same exact experience, only I did one rack, not three; and to top it off, I put some apple chips on as well. It looked like an old time coal burning locomotive smokestack. Something like this:

Image: https://us.v-cdn.net/5017260/uploads/editor/4s/46cjai0bj9lc.jpg

That was a rough meal. My in-laws came over as well. I cooked with it right on the front sidewalk on the old green egg feet.

4 people, one rack of ribs - and there were leftovers. That is how bad they were.

SmokingPiney · May 2016

I started simple with ABTs.

ryantt · May 2016

I remember like yesterday, it has a spatchcock chicken and I thought I knew exactly what to do.....boy was I wrong. I told my wife this egg is nothing like my weber or other cookers....I almost gave up. I took a few photos.

dldawes1 · May 2016

Pork tenderloin for me !!

http://eggheadforum.com/discussion/1160600/1st-time-use-of-xlbge-by-newbie-pork-tenderloin#latest

Jupiter Jim · May 2016

My first cook was at the Sunshine State Eggfest way back when it was in Ocala FL, I decided to get a demo and cook as well, I figured no big deal took some Gator sausage, Mahi filets and chicken wings. Went to light the egg and realized that I had failed to bring any source of fire!!!!!! went and found a guy that was very friendly when we arrived and registered, asked him if he had any matches I could have, Luke chuckled, smiled, put his arm around me and said sure let's get your egg fired up. He told me the names of all the parts of the egg, dumped lump into the egg, lit 3 fire starters, left the dome open and said don't do anything for 30 minutes, then come find me again. After waiting what seemed like all morning the 30 minutes was up, found Luke he asked me what temp I wanted must have had a real puzzled look because he quickly said what are you cooking? After telling him the menu he set the bottom vent at 1/4" DFMT at about the same, said it should stay around 350 all day let me know if I can help with anything else. First up was the sausage and now I'm sure I over cooked it because I had no idea about proper cooking temps, but everyone that had some said it was awesome and came back for more when the next batch was done. Then the fish went on rubbed with Everglades seasoning and like the sausage it was a big hit. Can't remember if I seasoned the wings or not but almost everyone did some wings and I'm sure the other cooks wings were much better than mine even though I enjoyed them very much. That my friends is how it all started for us and what an E Ticket Egging ride it has been. Special thanks to Luke and Missy Salazar for treating us like we were family that day.

HoustonEgger · May 2016

A pork butt that I pretty much torched - I didn't have a plate setter and didn't set up the drip pan correctly. I'm sure it was still edible though - that was almost 10 years ago!

Who here remembers....

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