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Comments
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Chicken or pork tenderloin are pretty safe for the first time out. -RP
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I hear that gall bladder is becoming quite popular [!]
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I vote for Ribs. Get your XL stabilized at 250deg, which from what I understand is pretty easy, let it burn for a half hour or so, then throw a couple slabs on there.
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My vote is a nice 1"1/2 ribeye. That was my first cook and they were delicious. Can't go wrong with a pork tenderloin either. I made one last night and it was very juicy---a little EVOO, salt, and pepper. cooked indirect at 350 for about a hour. I pulled when internal temp was 150 and tented with tin foil for about 10 minutes--really good.
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I'm with Randy, go with chicken. Ribs are a 5 - 6 hour ordeal and low & slo is a tough first cook, IMHO.
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i would make something simple like kabobs, something fairly quick, then spend the rest of the time drinking beer and learning temp control.fukahwee maineyou can lead a fish to water but you can not make him drink it
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Only if seasoned right!
I am working on a double chocolate gall bladder bread pudding this weekend as my "Team Dessert" entry - now with realgall bladder.
As for the first cook, I agree with AZRP - chicken pieces or spatchcock, pork tenderloin, or even pork chops. -
I think I did hamburgers my first time out. It was something I was used to cooking with my old grill. It was easy and I got used to the temperature control. Then I did the best turkey I've ever had for Thanksgiving.
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