First Cook w/ Pics!

Hey_Bulldog

After the holiday hustle and bustle came to a close, AND a few weeks of traveling for work was put behind me, I finally settled in for the first cook on my BGE tonight.

Before I get to the good stuff, I managed to grab a shot of the virgin rig because I figure she won't be this clean EVER again...  Remember when yours looked this... boring??

After firing up the ole' gal and a few hours bouncing between 240 - 300 (still need to work on the temperature consistency) I opened the hatch to find some VERY passable looking meat:

After throwing a side at it, and a little reduction of an Apricot BBQ Chutney, dinner is served!

Results:   mmmmMMMMmmmm!  Probably the most tender loin I have ever had (pun intended).  Rub was a little spicy for my mother in law, so that means it was just perfect for the rest of us .  probably could have had it on the smoke a little longer but given my temps ran away from me there I sacrificed properly cooked over smokiness - would lower temps (or actually stick to 250) and smoke longer for next time.  Chutney was great - I've been whipping that up for years - over smoked pork which is just asking for a little sweetness? - doesn't get much better (IMO).

So the details for those that want to follow the cook details:

3 trimmed Pork Tenderloins; rinsed and patted dry

Quick lube up with some local Maple Syrup (just to coat)

Rub down with mix of Tony Chachere's Creole Seasoning, Light Brown Sugar, Oregano, (more) Garlic Powder (I always wing my rubs so I have no idea what my exact mix was)

50 / 50 Pecan/Apple chips (I usually go chunks bt for this short of a cook I figure chips would work better)

Cook Indirect (using BGE plate setter and grate directly on the legs (up))

240 - 300 (my target was 250 but it bounced around a bit before I found the autopilot)

1.25 hours on smoke, 30 minute rest

Chutney:

Reduce in saucepan:

1 Cup Apricot Preserves (homemade)

3/4 Cup Stubb's Original BBQ Sauce

Dash Oregano and Rosemary to taste preference

Asparagus was just lightly coated in herbed olive oil, salt, pepper, baked at 425 degrees for about 20 minutes

Let me know what you think and what input you might have for me.  No complaints here for my first cook with my new best friend.  I'm sure it will only get better once we get to know each other.

johnkitchens

The cook looks great! A MIL jab in one of your first posts gets two thumbs up from me! 

Welcome. Keep em coming. 

logchief

Welcome.  Wow, way to dive in there, those sure look tasty and can't beat roasted asparagas.  It wasn't but a few months ago mine looked liked that.

anton

Great job, food looks great, now get that thing dirty with some low and slow cooks!
:-bd

Hey_Bulldog

anton said:

Great job, food looks great, now get that thing dirty with some low and slow cooks!
:-bd

Already in the planning stages.... I have a few slabs of ribs I was going to get all hot and bothered this weekend.  I've also been dying to give a brisket a try... all these years and I have never que'd one up myself... I guess I am just afraid once I get into it Ill be buying sides of cow and sleeping in my car because I can't afford to heat the house.

So whats your opinion on water pans out there?  I didn't feel I needed one for the tenderloins, but overall, are they considered superfluous for ribs and chicken when using the BGE?

cazzy

Dude, nice jump out of the gate!  Looks like you were locked in on that one.  What did the family think?

Hey_Bulldog

cazzy said:

Dude, nice jump out of the gate!  Looks like you were locked in on that one.  What did the family think?

Wife raved.  I've smoked tenderloins before on my old smoker (you know the one crying in the back of my shed now), and made that sauce to go with it before but wife said she's never tasted anything as well done as that meal tonight.

My response was a humble: "...wait until I actually know what I'm doing with the Egg!"

Mother in law kept telling me it was 'very good' while swilling ice water (shes a baby when it comes to heat... or any sort of seasoning for that matter).

So Im going to call that a win-win

cook861

Welcome nice cook you dont need to put any water pan in with the ribs 

logchief

I'm pretty new, but everything I've seen around here is nix on the water/other juice cooking on the BGE.  Never used it yet myself.

Jeepster47

I've never seen my egg looking that clean ... it was an egg fest egg ... probably better that way.  Sounds like you're hooked ... you'll not be able to leave it alone until you can control the temps.  Then it'll be just one more thing that you want to perfect.  Thanks for the pics and welcome to the forum.

UrbanForestTurnings

Welcome. You have to be a brother jar head

SMITTYtheSMOKER

Good to see another California Egger, welcome.

AUCE

It's milky white skin will soon be forgotten. ...very nice job.....
Imo water can be used for certain cooks. Love a pan full of water with. baby carrots and pots on a low . slow . smoke. Nothing like those.smokey carrots. Otherwise not necessary

hapster

Welcome!
Nice first cook and keep the pics coming

jcaspary

Very nice. Welcome aboard.

Hey_Bulldog

UrbanForestTurnings said:

Welcome. You have to be a brother jar head

Negative. But thank you... I would consider that a compliment. What made you think that? The dog perhaps?

lousubcap

Welcome aboard and enjoy the journey.  Strong start out of the gate.

Following is an opinion-you should use a drip pan (no water) for your low&slow cooks.  Give it an air-gap (washers, foil balls etc) between the pan and platesetter so drippings don't burn. 

texaswig

Looks like a awesome first cook to me.

CowtownEgger

You should have replied to your wife. "If you enjoyed that piece of meat just wait till later tonight!" All the while staring her mother in the eye,lol.

stemc33

Magnificent first cook. Two thumbs up :-bd thanks for sharing the details.

jhl192

Nice cook! Welcome! You will find that patience is important to master temperature control. Once you get to know the approximate vent settings for the temps you are looking for, you can get the fire established and then set the vents and wait for the temps to stabilize where you want them. Otherwise you will spend a long time chasing them up and down before they settle where you want them.