Shiny new Egg!

WhatsItinMaine

Hi all! After a lot of research, we just got our large Egg delivered this week. The only accessory we bought to start is the plate setter, and I also have a Thermapen en route.
So...now comes the decision of what to cook first.
We're going shopping first thing tomorrow morning, hopefully to beat the Super Bowl shoppers, and I am longing for a nice juicy steak. Maybe we'll try ribs on Sunday. What do you all think? Are these good first cook choices? We've never cooked on an Egg before.

We can't wait to do a pizza!

So much food potential!

Crimsongator

Cook something you are comfotable with. No need to do a crazy experiment just because the egg is new. If you do steaks, then do a steak. Same thing with pork chops or chicken breasts. Keep it simple the first couple times.

loco_engr

Congrats on your wise decision!

What part of the country are you located?

Do you know any body else close by an owns an egg?

Grillin & Chillin

Hello & Welcome!
IMO I would initiate your new BGE with a nice thick Ribeye! Hope to see some photos of your cook.

2Fategghead

Here look this cook over from the nakedwhiz site.

http://www.nakedwhiz.com/spatch.htm

Desert Oasis Woman

Congrats on the Shiny New Egg!
And welcome to the Fun, Food, and Friends :woohoo:

Tailgate

mine was planked salmon..eggcellent..
followed by
filets
port tenderloin
ribs
pizza!!!!!!
spatchcocked chicken
ribs
turket breast
tritips
pizza!!!!!
ribs

sorry, I did make a list and I got carried away.. I do like pizza on the BGE

Superbowl plans


Pizza!!!!!

enjoy.. Bob

BBQ Hippie

Wifey got me a large BGE for Christmas. My first cook was a 5lb rib roast. It was fantastic.

Lovenbrau

You will be amazed how forgiving the egg is to use. Get used to controlling the temp and study direct/indirect, then cook anything the way you would normally in an oven, on a grill, or in a smoker.

No Cal Brian

I'd go for something safe like ribs or chicken. Or something you normally cook at 350.

As a relatively new egg owner too, I'm still fascinated by the versatility of the thing. One thing to be careful about... you can go crazy buying up all the cool accessories like pizza stones and peels, double-decker grids (can't remember the formal name), thermometers, etc. Also I think it's pretty important to get good lump charcoal. I stick the the BGE brand after trying a few others but got tired of finding full logs and a bits in the bags.

Enjoy!

Mickey

Good for you, but the KISS method may be best the first few cooks to get used to it. As was said, do what you do best and you will find the egg makes it better (and we are talking hots here).......

Cactus Doug

I typically tell people to start by roasting a chicken for the following reasons;
1. Roasting a chicken gives you a chance to practice controlling the temperature of the cooker, somewhere between 350 and 400 dome is fine.
2. The cook is of medium duration, not a fast steak cook and not an overnighter.
3. If everything goes horribly wrong and the chicken is not edible, you can take comfort that it was not $70 in prime beef just a $7 chicken.
4. Roasted chicken off the egg is good, always juicy with crispy skin.
Welcome to the forum and good luck with whatever you choose to cook.

tvguru

I highly recommend this cook first. It was my second and wish I had done it first. Found it so easy and came out great! It's a great way to get your feet wet without too much trouble.

Best of luck!

srq2625

Congrats on the new egg. Take a really good look at the nice vanilla white interior. Take a picture. It will never be the same again.

First cooks - I'm thinking it should be something simple. Roast a chicken (with a little smoke) is easy. Maybe a pork butt for pulled pork - a very easy and supremely forgiving cook with almost guaranteed good results. Those were my first couple of cooks. I also did a couple of pork tenderloins over indirect heat - with a simple marinade they turned out juicy, tender, and wonderful!

chocdoc

And on that first cook - don't forget to wait for the 'bad' smoke to clear. Nothing worse than saying "I spent how much on this thing and my steak tastes like gasoline?"

MemphisQue

A Porterhouse was my first cook and ribs were my second. Can't go wrong with one hot cook and one low and slow cook.

MemphisQue

Bone in...that's what I'm talking about.

smbishop

My cooks since Christmas arrival (I keep a record using the Living Cookbook):

Chicken Breasts
Rib Eye
Flank Steak
Ceadar Plank Salmon
brisket
Cedar Plank Chicken Breasts
Pork Tenderlion
T-bone
Pizza
Butt
New York Steak and Hambugers
Flank Steak

1st cook:

WhatsItinMaine

Wow! Thanks for all the responses. We bought a couple of nice thick rib eyes. Unfortunately, they did not have bone-in. I think I will roast a chicken next, though. I went back to my dealer today and got some wood chunks and a vertical chicken rack. Also got a rack lifter and some thermal gloves. DONE with the accessories for awhile! Uh huh... Oh, my Thermopen arrived today, too! Perfect.

Took the clean new egg pic. Will take more as we cook.

ETA: We're in Maine. It's warm today, though; 33 degrees.

Mainegg

Hey where in Maine?? I am south of Bangor, Verona island but we are smart and bail out in Nov till end of april.

WhatsItinMaine

Lucky you! It's been a cold, snowy winter. We're south; in Portland area. I actually had to look up Verona Island. Beautiful area of Maine. You may still have some snow left when you return in April!

Mainegg

Just talked to DIL who lives in Windham and she said it is coming down pretty good right now. You need to plan on coming to the NH egg fest the end of June. lots of fun and you learn a ton! no matter how long you have been egging. and meet some pretty special people too

WhatsItinMaine

Yup, just started snowing here within the past half hour. Good thing, too, as we've had almost two days without snow!
I don't see a banner up there for the NH egg fest. Where can I find details on it?

Mainegg

here is the link to last years info.
http://www.eggerville.com/
they will have it updated soon. DIL said the forecast just went from 1-3 to 6-12 LOL trying hard not to chuckle LOL

WhatsItinMaine

I lived right next door to Brentwood a few years back.
Ayuh, it's coming down heavy and covering fast.

Time to light the grill!

WhatsItinMaine

Success! We followed the TRex method on The Naked Whiz's site.
We seared for 90 seconds each side, then let rest for 15 minutes while the grill cooled down and cooked for another 3 minutes each side. They were nice and pink, but next time we'll cut the sear down to 60 seconds. They could've been just a bit more rare, but OMG, what flavor! Absolutely delicious.

I missed pics of them cooking, but here's the finished product.
I'm going to get a chicken for tomorrow.

Mainegg

Looks like you nailed it!

WhatsItinMaine

Lunch today...


And now there's a chicken roasting for dinner.