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New egg owner, first cook....
Luvnlife
Posts: 222
Hello all,
I've had my egg for almost a month now, been lurking on the forum for a few weeks before and figured it was time to join and post. Can't believe how much info there is on this forum and your posts and feedback has already helped the first month of eggin' be very fun and delicious, so thanks for that. Been putting the egg to use almost every day or two, I'm new to charcoal, but gas grilled for years... Can't believe what I've been missing and my Napoleon grill is sitting unused since the egg arrived.
Here's the first cook on it:
Then some fresh scallops:
Forgot to take a pic of the steak, and sorry about the plate shot half eaten with fork, rookie move... But I understand no pic, then it didn't happen so better than nothing:
All in all it was a great first cook and I'm wondering where the egg has been all my life.
I've had my egg for almost a month now, been lurking on the forum for a few weeks before and figured it was time to join and post. Can't believe how much info there is on this forum and your posts and feedback has already helped the first month of eggin' be very fun and delicious, so thanks for that. Been putting the egg to use almost every day or two, I'm new to charcoal, but gas grilled for years... Can't believe what I've been missing and my Napoleon grill is sitting unused since the egg arrived.
Here's the first cook on it:
Then some fresh scallops:Forgot to take a pic of the steak, and sorry about the plate shot half eaten with fork, rookie move... But I understand no pic, then it didn't happen so better than nothing:
All in all it was a great first cook and I'm wondering where the egg has been all my life. Comments
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Fine looking grub right there! Welcome to the madness.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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@jabam @Nicholas_Wetton thanks, glad to join.
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You are going to do well here. Solid plating. With charcoal I soak my corn and let the husk almost burn through. 45 minutes doing a 1/4 turn ever 10.
My my wife is allergic to scallops. She is leaving town this week. And you have inspired me to have a seafood seminar this week."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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@Killit_and_GrillitI'll try that next time for sure, thanks for the tip. Couldn't believe how good the corn was, no butter needed at all. Too bad about the allergy for her, but enjoy the seafood fest. Did these the other night too, they were awesome. Once the oysters pop, drop a little bit of butter and some salsa or lemon juice, let them steam a minute and enjoy. Didn't think you could beat them over a campfire, but they did:
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Wow, that all looks great. Thanks for the tip on Oysters, I haven't tried that yet.One large BGE in Louisville, KY.
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Welcome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Welcome... Great bunch of grub.. I am sure you will get some blowback from a certain member on the FORK placement
Greensboro North Carolina
When in doubt Accelerate.... -
Welcome aboard and enjoy the journey. Strong start right there. No worries on the fork...enhances the ambience of the whole scene Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I need oysters now... Great cook!
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Wow.... Welcome!! Great start and thanks for sharing!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I'm pro fork, just to be contrary. Nice picture.
Love steaming the corn in the husk, or husked, or wrapped in foil, or par boiled, or seasoned before cooking, or seasoned after cooking, ..... in the summer, corn is the star of the show just about every outdoor cook.
I eat it till it comes out ..., er, um... never mind.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Great 1st cook. Welcome aboard
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Really solid first post. Keep them comingXL & MM BGE, 36" Blackstone - Newport News, VA
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A most excellent first cook!Living the good life smoking and joking
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Thanks everyone, appreciate the warm welcome and the excitement a fork can cause. What if the fork is cooked on the egg?
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Only if you are using Rockwood lump...Luvnlife said:Thanks everyone, appreciate the warm welcome and the excitement a fork can cause. What if the fork is cooked on the egg?
Greensboro North Carolina
When in doubt Accelerate.... -
@johnmitchell ok, next cook.
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