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What was the first thing cooked on the EGG ?
EGGARY
Posts: 1,222
What was the first cook you all did on the EGG ?
Gary
Gary
Comments
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Oh gee, probably spatchcock chicken.
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2 Beer can Whole Chickens...This is the greatest signature EVAR!
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my first cook was a combination of simple halved chickens (marinated in olive oil and lemon juice with herbs) and marinated flank steak.. ..everything was grilled right in the 450 range so it was pretty easy, and yet it really impressed everyong.. .dang it was good. . .and the rest is history!!
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A boston butt for pulled pork. I used my DigiQII and it was perfect.
Gator -
Chicken. Nuked it... Hard as a rock. Didn't know about this Forum 'til later. Learned quickly.
Live in Spring Texas. Therefore, Spring Chicken is my handle.
After ten years I'm pretty good at cooking chicken, and I still live in Spring Texas.
Spring "Live In Spring And Chicken Is My Game" Chicken
Spring Texas USA -
Pulled pork using the Elder Ward method.....came out great!
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My first cook was an all night brisket. Imagine that, Heheee. I didn't have a plate setter so I had to wing it with a drip pan under the BGE grate extender.
a couple of days later, the next cook was a picnic... same set-up.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
My first egg cook was hamburgers.
Much better tasting on the egg compared to the gasser. -
I did burgers for the family. Put two patties together with cheese and bacon in the middle. They were great.Manitoba, Canada Large BGE
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Brats, dogs, chicken legs. Finished off with taking the large nuclear. All I remember was the thermometer was cranked and going for a second time around the numbers. So whatever 150° was on the second trip around well that was the dome temperature.
The T-Rex steaks were fantastic as was the flashback.
GG -
Cornbread!!
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Here is a pic of my beer can chickens. The very first thing on my egg.
This is the greatest signature EVAR! -
Beer Can Chicken, got the whole family hooked on the egg.
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2 Boston butts. I jumped off in the deep end to. :laugh: :laugh:
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Turkey breast; Oct. 27, 2001
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Country style ribs then spatchcock chicken the next day, both were much better than any previous attempts on the 'ol CharGriller.
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Hot tubbed steaks, overcooked them to my taste but they were still very moist, much moister than anything cooked that much should be.
Doug -
my gasket. long story.
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