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New EggHead - First couple cooks.
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Taylorcw
Posts: 23
Hey everyone!
I'm new to the forum. I have been creeping on all the posts the past couple weeks while I did my first couple cooks, and let me thank you all for the valuable advise.
My fiance called me one day from a thrift store to tell me she found a Big Green Egg for sale (I had been looking at smokers for a long time - just couldn't afford it). I immediately went to get it. It appeared to be in great condition, while being an older model someone took good care of it. My brother and I will be building a table for it, so it can have a nice home to live.
So far I've done a couple racks of ribs. Got the egg to 275 w/ some applewood chunks - Homemade dry rub, 2 1/2 hrs on, pulled and wrapped in foil (with a little bit of Reds Apple Ale) back on for 45 min, pulled foil off basted with Williamson Bros and back on for 45 min. First time my ribs had just fallen off the bone.
Most recently I decided to volunteer to host my brother's engagement party. Food of choice was pulled pork. Smoked 4 pork shoulders for 14 hours at 250. My first overnight cook, could hardly sleep. Bone came out clean and pork just pulled apart as easy as I could imagine.
Anyway, just thought I'd give my thanks to you guys out there. I've read any number of these threads and it has certainly helped.
Here's to more cooks coming up.
I'm new to the forum. I have been creeping on all the posts the past couple weeks while I did my first couple cooks, and let me thank you all for the valuable advise.
My fiance called me one day from a thrift store to tell me she found a Big Green Egg for sale (I had been looking at smokers for a long time - just couldn't afford it). I immediately went to get it. It appeared to be in great condition, while being an older model someone took good care of it. My brother and I will be building a table for it, so it can have a nice home to live.
So far I've done a couple racks of ribs. Got the egg to 275 w/ some applewood chunks - Homemade dry rub, 2 1/2 hrs on, pulled and wrapped in foil (with a little bit of Reds Apple Ale) back on for 45 min, pulled foil off basted with Williamson Bros and back on for 45 min. First time my ribs had just fallen off the bone.
Most recently I decided to volunteer to host my brother's engagement party. Food of choice was pulled pork. Smoked 4 pork shoulders for 14 hours at 250. My first overnight cook, could hardly sleep. Bone came out clean and pork just pulled apart as easy as I could imagine.
Anyway, just thought I'd give my thanks to you guys out there. I've read any number of these threads and it has certainly helped.
Here's to more cooks coming up.
Comments
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That is way to jump right in. Welcome to the life and the forum!
Louisville, GA - 2 Large BGE's -
Welcome aboard. Very nice first couple of cooks.
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Welcome and have a great weekend..Greensboro North Carolina
When in doubt Accelerate.... -
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Great find on that older egg. Welcome and great looking first cooks.LBGE, Marietta, GA
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Congratulations on your find! You're definitely off to a great start! Welcome from MN.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Welcome to the lifestyle. Looks like you had no trouble getting out of the gate!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Nice cook and welcome to the great forum.
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Thanks everyone!!
Excited to keep trying new things. The fiance wants to smoke a pork butt every week now.
I've been reading about how to do a clean burn (just load her up with lump and open her up). Is there anyway to do this in conjunction with doing a pizza (hate to waste getting it that hot without cooking something)?
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Found at a thrift store...I have to start going into some.Large BGE, Mini BGEMorgantown, PA
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@Taylorcw
Nice find on the egg. Way to jump right in head first. All your food looks excellent. Welcome aboard and enjoy.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Awesome start to the EGGhead life. Way to go =D>Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
An egg at a thrift store? That's sweet. Your cooks look amazing! I can be really critical on what I cook, but when the family starts raving after a couple of bites - well that justifies the egg over and over again. Your egg may be older, but that is no reflection on what it can do! Welcome and enjoy the ride.
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You might want to consider not doing hot cooks like pizza or burn outs. Lots of us have ended up with cracks but were covered by warranty. Welcome, you're off to a great start!Kemah, TX
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