My First Time

Unknown

Hello Everyone,[p]I feel like having a cigarette and I have never smoked. I probably would have gotten an Egg anyway, but this forum really made the difference for me. I have gotten so much from this group that I thought it might be helpful to share some of my initial experiences.[p]I got an Extra Large, with my wife's encouragement. I had some buyer's remorse originally because I was worried about how long it would take to fire up and everyone seems so happy with the large. I have no frame of reference but the first time I tried it took about 20 mins. to get up to the 250 I needed for my wings. I had absolutely no problem maintaining the temperture. I did them direct. I had some hot(ter) spots and I probably should have turned them more but none were burnt. They were smoky and moist and an unqualified success for a first try. I followed the advice I got here and tried to approach from below making relatively small adjustments. As I said, I have not tried a smaller model, but the xl seemed easy to control.[p]I was hooked, so the very next day...My wife wanted me to do some burgers and I figured as long as I was going to start it, I might as well experiment. Some of you may want to stop reading here. I went in our freezer in the garage and found a pork loin my mother in law had put there...two years ago. It was well wrapped but my wife said throw it out. I am genetically incapable of that and besides, why not try? I was short on time so after I thawed it, I trimmed it up a bit, slathered it with some sort of southwestern mustard dipping sauce and after I finished the burgers, put it on direct for 30 mins or so, dropped the temp, put it in a v rack sitting in an aluminum pan and cooked it another 1.5 hours. The temperture of the meat was about 150 when I took it off but it was still moist and tasty. Not close to what you guys do but considering everything, it was damn good. My life is changed![p]Alright, the bad news. Burgers. I have always had some success with low and slow but very little, whether with charcoal or gas, with steaks or burgers. In fact I have NEVER made a decent burger. I kept my streak alive. I put some of the blame on my wife. Acually a lot. She insists, despite my protests, on buying extra lean beef or ground round or anything with little tasty fat. I'll never do it again. [p]I followed some instructions I found to get the temp to 700, cook three mins. on each side then close up all air leave on for 15 mins more. At least that's what I thought. Maybe I read it wrong or maybe it was the meat but boy, were they dry. Worst of all, my wife did not like the taste of the burgers, too smoky or something. Instead of attributing it to overcooking the wrong type of meat, she thinks it is the lump. I tried to explain that was unlikely but she is unconvinced. Just a minor problem to overcome.[p]By the way, I was a little cocky about the fire after having one good experience so to get up to the 700 I opened it up wide and walked away with the temp just over 200. By time I checked back it was 1000. I burped it and got it down okay but it scared me a bit. I have never cooked over 450 in my life.[p]Ribs, my great love, will be my next attempt.[p]The BGE is an amazing machine. I have limited skills and experience and did a very credible job (forget the burgers) out of the box. It is hard to screw it up. I am giving away my gas grill. No comparison.[p]I hated golf until I tried it and now it is an obsession. Unfortunately I see the same signs with the BGE. Doodling recipes, thinking of different grill setups, endless modifications, experimenting with everything....And it's all your fault. Thanks.[p]Mike

CajunSmoker

Lil Ed,[p]Its a good think someone told you about burping that egg or you may have burnt yourself to a crisp! You will be a pro at everything before long.[p]Burgers....I have wowed my wife and many friends by keeping it simple....85/15 meat, mix in an egg, kosher salt, coarse ground pepper, and a good shakin' of Tony Chacherie's. Cook them at 400-425 for about 7-8 minutes per side. I use either hickory or mesquite..they come out moist and super tasty. Sounds like you better lay off the smoke tho since your wife is not a fan. Great thing about the egg is....its sitting there when you wake up in the morning, ready for more experimentation!!

EGGstremist

CajunSmoker,
Wowed?

Smokin' Todd

Lil Ed,
You are a true hero, sir.
Your first Egg being an Extra Large. And a wife who encouraged it? You have the best of both worlds!
ST

Unknown

Lil Ed,I cook my burgers like I cook steaks. I get humpty up to 500 or better, cook 3-4 min. per side, then close everything up for 5 min. Burgers are always medium. One thing you will have to adjust for every time you cook burgers is the thickness of the burger patty. The thinner, the quicker the cook.

SyraQ

EGGstremist,[p]Yes, wow is a verb! And perfect for describing the effect of food cooked on the egg for others.[p]wowed, wow·ing, wows
To have a strong, usually pleasurable effect on: "a performance that wowed the audience."[p]

Adrian B.

Lil Ed, in Ray Lampe's book (Dr. BBQ's) there is a blurb in there about making the perfect burgers. It's not in the recipes, but it's in the direct grilling section if I recall correctly.[p]Burgers have also been my worst cook, no matter what type of grill I've used. After reading through Ray's suggestions, I made the absolute best burgers I've ever tasted in my life a couple of weeks ago! [p]I have the memory of a gnat when it comes to recipes, otherwise I'd write it up right here. Get the book, you won't be sorry!

CajunSmoker

SyraQ,[p]Don't worry....I know Eggstremist, and he cannot speak or write a lick of the King's English. [p]CajunSmoker