I just got my first big green egg.

Unknown · December 2002

Weeeeeeeeeeeeeeeeeeeeeeee
Man i cant wait to cook on it, just purchased it in Atlanta Ga dealer off of Claremont Rd near Buford Hwy. Im leaving after this post to go pick it up. Can someone tell me what would be a good starter dish for the Falcons game tomorrow, going to have friends over and want to show off a bit. You all know what i mean. lol
Any suggestions would be appreciated.
Thank You
Dwayne Walker[p]a.k.a
METMAN

nikkig · December 2002

METMAN,
A good starter dish thats quick, easy, and hard to mess up would be spatchcocked chicken. A pork loin would be a good choice too. [p]~nikki

BlueSmoke · December 2002

METMAN,
Having friends over for the game sounds like a good time for wings or sausages. In addition, there are some good burger recipes both here and in the recipe section.[p]For the first few cooks, I recommend whatever you're most comfortable with: that way you can concentrate of "learning the Egg". (It don't take long a-tall!)[p]Enjoy the game: welcome to the forum.
Ken

Joel Ferman · December 2002

<p />METMAN,
PAH!
This is a Big Green Egg, there is no such thing as "getting started." Don't mess around, go for the gold, make some pulled pork for your first cook. Check out the color of the interior of my BGE...... I made INCREDIBLE pulled pork the FIRST day I had my egg, without so much as a hiccup.
-Joel
(If you have any questions email me @ joel@thefederalist.com)[p]<IMG SRC ="http://www.thefederalist.com/bge/P8210036.JPG">

RRP · December 2002

METMAN, not a recipe suggestion, but a word of advice. Unless you were able to buy a BGE with a spring hinge you undoubtedly have the standard. As a newbie you have to learn the habit to release the lever first before closing - but if you have folks over and there might be some suds involved - make sure you warn the guys about the lever - have fun, but kept the word of caution in mind. The saying "You toucha my Egg, I breaka u arm" works in some neighborhoods!

Bordello · December 2002

METMAN,
Welcome to the forum and glad to hear ya got an egg. I can tell you are going to fit right in BECAUSE you said:[p]"I just got my first big green egg. - METMAN" [p]The thing I noticed was, my first egg, when is your second one coming??? HeeHeeHeeeee. Great attitude. The other poster's have given you good suggestion's on your first cook. Here is an earlier thread about another new egg and what to cook.[p]Cheers,
New Bob

[ul][li]Got the Large - Early[/ul]

nikkig · December 2002

BlueSmoke,
Ohhh..Jobu's sausage and peppers would be good! Forgot all about making those, it's been awhile since I last made them.[p]~nikki

Car Wash Mike · December 2002

METMAN,
I bought my first egg on the 1st of July. I'd been cooking on Webers my previous life, but I jumped right in on the 4th with 6 slabs of babybacks. Turned out great.
How hard is it to get tickets to a Falcon game and how much are they. My stepson is a huge Michael Vick fan would love to send him there for a game.[p]CWM

Unknown · December 2002

METMAN,
Dang you guys, yall are awesome folks here. You know i think im really going to like my new life.
Weeeeeeeeeeee
Thanks for the heads up on the band thang a ma jig. I did get the band with the spring thing a ma jig.
You know this is all so new to me, my beautiful, wonderful awesome wife cooks all the time, (psst, shes the one that bought me my egg)So i dont even know what kinda meat to buy, but from what im reading here i got some new buds on the subject that know what the heck is going on. So i might try that pulled pork thing and see how it turns out. I need to know what kinda meat to buy and how much to buy for a party of about 9 grown men.
Thank you! to all my new brothers
MET

Joel Ferman · December 2002

METMAN,
You can use pork shoulder, or "boston butt" whichever they happen to have at the store you frequent. Sometimes they come with the skin still intact on one side (and a bit of hair) your going to want to cut that off. Then your going to want to cook that bad boy at about 275 degrees for somewhere around 15-20 hours, depending on the varying dome temp and meat thickness and size.[p]You will need some firebricks or a "plate setter" in order to deflect the direct heat and enable you to do indirect cooks. As you can see in my previous post, you can see two bricks on their side, one laying flat with a drip pan on it, and a second grill on top of the sideway's firebricks. It sounds like a pain.... but trust me once you finish your first "low and slow" cook, it's cake after that, and the results are amazing. [p]Check out these sites for a little more info on making pulled pork, and I am sure others will voice in.... again if you have any questions email me joel@thefederalist.com and if need be I can give ya a call and walk you thru it.
-Joel
(Thanks ravnhaus for your killer web site... I am sure you won't mind me using your links!)
http://homepage.mac.com/ravnhaus/BBQ/3.2.02nightbutt.htm[p]http://homepage.mac.com/ravnhaus/BBQ/2.24.02butt.html[p]

Banker John · December 2002

METMAN,
Find an eggspert named "The Naked Whiz" and inquire into flashback. Very important if you choose to do steaks or burgers at high temps for your first cook. SHowing off is great, but being the butt of laughter will hurt if flashback happens to you.[p]Remember, if you play with fire, you may get drunk and pee the bed! LOL[p]Welcome, visit often and share memories

I just got my first big green egg.

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