Egg is ordered now what should the 1st cook be??

Retired RailRoader

Do to my procrastination I will have to wait until Thurs. or Fri. for my large egg. I went to my local dealer yesterday to get my egg and guess what, he sold the last large egg he had on Friday to some guy that wanted it for Superbowl, the nerve of some people. Anyway like I said I now have a few days to decide what to make for my inaugural cook. I figured that the best place for this information would be right here where all knowledge that is sought is found. So anyone have any suggestions as to what to cook my first time out. Now please be gentle as I am used to cooking with a gas Ducane grill not real fire.[p]One other question if you please. I decided when I ordered my egg to also get the large table on casters from the BGE instaed of building my own. The table is model number Y5TAB4 from their new flyer. Does anyone have this table and if so what did you finish it with (table top and sides)? Is the table sturdy and are the casters on it up to the challenge of moving the egg around a patio. I should have asked these questions prior to making the purchase but I can cancel it as long as I do it by noon tomorrow. Any help on these two matters would be greatly appreaciated.[p]Thanks,
John

WVU-Egg

Retired Railroader,
Having my egg now for about 2 months, I would say a spatchcocked chicken. These are the easiest things in the world to do and I've never had chicken come out so juicy and tender. My wife is not a huge chicken fan but she loves this chicken. [p]Enjoy.
Ron

Nature Boy

<p />Retired Railroader,
If you have been cooking on the Ducane, you have probably never eaten food like chicken thighs cooked direct over lump charcoal for 90 minutes to 2 hours at 250-275. You'll learn a lot about fire control, and if you end up getting it a bit hotter then no big loss....they'll just cook faster. [p]Pork tenderloins, chops or steaks are excellent first time cooks too, but the thighs will knock your socks off.[p]Cheers!
Chris

Bordello

Retired Railroader,
Congratulations and welcome to Egg Land. I would say keep it simple at first, pork tenderloin is just great and it's very simple to do. Burger's,hot dogs or maybe a spatchcocked chicken. Let us know and we will help supply links on how to cook them if you like.[p]I don't know about the table but it might help others if they know what part of the country your in as the type of weather you get can make a difference on what you should use. Will your table in the direct sun & rain or under a covered patio???? [p]In case you don't have them here are a couple of links to some sites that can be of great help.[p]http://www.nakedwhiz.com/ceramicfaq.htm[p]http://www.dizzypigbbq.com/index.html[p]http://www.wessb.com/[p]and of course there is the recipe section link at upper part of the forum:[p]http://biggreenegg.com/recipes/index.htm[p]http://www.biggreenegg.com/cgi-bin/newRecipes.pl[p]You will need to copy and paste the links, sorry about that.[p][p]Cheers,
New Bob

Retired RailRoader

New Bob,
I reside in Long Island, New York. My egg will be the patio and will be covered by the BGE cover that I purchased for the table. I am able to cover my Ducane after a half hour of cooking completion do to the fast cool down nature of a gas grill but I will not be able to cover the egg naturally as the cool down is alot longer. I also plan to do overnight cooks (not too soon though) so the table will most likely get rained and snowed on as presently cook outside all winter and my patio is not covered. I expect that my time spent cooking outdoors with the egg will substantially increase.

GoodEgg

Retired Railroader,[p]My first cook was steak, and while I didn't get the timing just right that first time, it was a revelation to me. It was a little overdone for me that first time (medium instead of rare-medium-rare), but sensationally juicy and delicious. I think that no matter what you cook the first time, you should try to keep it simple. [p]And you should fill the Egg to the top of the firebox, even if the instructions still say to fill it to the holes in the firebox. This will give you a nicely hot, predictable fire.[p]My first Egg (now owned and operated by my brother) has the large table. It's lasted for at least seven years with only the occasional application of a weather seal product. It and the Egg have been out in every Northeast weather all this time and still look very good.[p]I'd say most people who have ever eaten anything cooked on an Egg remember the experience fondly. Owning one, being able to produce a remarkable variety of truly wonderful food, and being a part of this forum is incredibly satisfying.[p]Welcome!

Unknown

Retired Railroader,[p]I did a pork tenderloin. It was very tender tasty.[p]

Jopa

Retired Railroader,
A nice 2 inch filet or ny strip

tn slagamater

Retired Railroader,spatchcocked chicken. You will be amazed! The tables are very sturdy, made of cypress and will turn grey from weather and constant cooking. The wheels are large and will move with no difficulty. Anything you get from BGE will be top quality, they are first class in products and in great service. Welcome aboard !!

Sundown

Nature Boy,
Those thighs look good. How'd you do them? Soy sauce? Honey? Which DP rub? On a raised grid.

Clay Q

Retired Railroader,[p]My first cook on a new BBQ is always chicken. Yea, you will be spending more time outdoors.[p]Check out boiled linseed oil for your table. While your at it look at Danish oil and butcher block oil. Compare the pros and cons. All are food safe when dry. [p]Whoo Whooooooooo, Whoo Whoooooooooo, ding ding ding. I got a LGB railroad in my back yard but its covered in snow.
Freight Engineer,
Clay Q

Nature Boy

Sundown,
Nothing complicated. Just shook on rub and cooked. The fat and connective tissue in the meat did the rest. Then at the end I added some Blues Hog sauce. Just after the picture cranked up the egg and crisped the skin real quick like. Yep. Raised grid.
Beers!
Chris

kilo

Retired Railroader,
All the ideas listed already sound great. I just wanted to tell you I have a nice Ducan gas grill that I haven't used for 4 yrs. (since the day I bought my first egg). I now have a small and a large. I am constanly amazed at the temp control the eggs provide you. Made chili today for the super bowl, regulated the egg to 300 deg. left for 3 hrs. and when I came back it was exactly 300 deg. Did I mention I live in Iowa and it is pretty cold?
Enjoy1

RRP

Kilo, well I too have a Ducane I haven't used in five years, it sets outside. Within 5 months of non-use I discovered it had become a mother house for wayward female mice! That thing must have been a birthing spot for mice from miles around! Much of the nest linings were from the white fabric liner of the Ducane cover mixed with leaf scraps. There were multiple nests. These Illinois winters are like those in Iowa so you might want to check yours.