New green egger needs help.

Unknown · May 2001

Hi. I went out today and spent my hard earned money on a new Big Green Egg. They are putting it together for me today so I get to pick it up tomorrow. I need suggestions on something really easy and tasty to make on this thing to impress the wife. I can use all the help I can get from the pro's out there. Remember, I am green.
Ralph
Austin, Texas

Shelby · May 2001

Ralph Encarnacion,
Welcome to the forum. You'll enjoy learning and to make a meal NOT turn out right on your new investment, you'll have to work at it. Plenty of suggestions of what to cook; just give a preference. Or, you can read thru the posts here and get some excellent advice. Follow the time/temps and you and your wife will be most impressed.

Spin · May 2001

Ralph Encarnacion,[p]Welcome to the family and forum.[p]My very first cook on my first Egg was steak. One inch thick strips with a dusting of kosher salt and fresh cracked pepper on both sides. Cooked them at 600-750°F for 4 minutes and flipped them. Cooked another 4 minutes and then closed both top and bottom vents. Waited another 4 minutes and removed (after venting the Egg). Waited 10 minutes and then served. It was worth every penny at that point....[p]We like medium well done and the cook achieved it. This cook is often on the drier side when done on anything other than an Egg. These steaks were dripping liquid. [p]Spin

Turkey · May 2001

Ralph Encarnacion,[p]I have to side with Spin here. I have had my Egg for two weeks and my first cook(and tonight's) was steak. Just fill the firebox and let the temp get around 700° and put on a couple of steaks at least an inch thick. I like mine medium so I flip after 3min and then shut everything down after three more and let it dwell for another 3-4 minutes. OPEN VENTS, and then take them off and let sit for 5-10min.[p]Best steaks you will ever have. You'll want to remove the top vents completely for this cook.[p]Mark

olblue · May 2001

Venting the egg is very important. When you open a closed egg that is full of red hot coals, you can get an impressive fireball. Besides the smell of burnt eyebrows put some people off. :-)

Unknown · June 2001

Ralph Encarnacion,[p]Welcome Ralph. Steaks are always a winner. Nothing is easier to do on the BGE. You will see many different variations on a steak cooking theme here. I do my favoirte like this: I like Tenderloins cut 2" thick. Sea salt and liberal coating of fresh ground pepper. Let the Egg get to about 700F (650-750) and when stable, place the meat near the center of the grill, close the lid; wait 3 minutes; open the lid and flip the meat; wait another 3 minutes and then close the top and bottom vents. Wait 5 minutes and remove. Let the steaks sit 10 minutes and serve. Get ready to be ruined. You will not want to go to a "steakhouse" again. Just be sure to by the best cut of meat you can find. The BGE will do the rest. [p]Enjoy!!

JimW · June 2001

Ralph Encarnacion,
If you like game hens, give them a try. Set up your Egg for about 275F. Rub a little olive oil on the hens with some salt and pepper. Put them breast side up for about 1 hour and 45 minutes. They will have a crispy skin and will be juicy beyond comparison.
JimW

Char-Woody · June 2001

JimW, I agree. Great eating..In a quick set up, I used the smallest beer bottles (8 oz?) available, left half in and did Cornish hens mounted as you seasoned em. Works..!
Glass is a bit yuk in cleaning later.
Cheers to ya..C~W[p]

JimW · June 2001

Char-Woody,
Spray the bottles with Pam. Cleanup is quite a bit easier.
JimW

Char-Woody · June 2001

JimW, Dang, your right again..good idea. Also works on the face of dome thermometers for waterproofing. Lasts a good 3 months or more. Wipe off the residule.
C~W[p]

New green egger needs help.

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