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Update from a Rookie
Rnielsen13
Posts: 7
Gents and Ladies,
My last post was in 2016 contemplating my first egg purchase. I got a lot of great advice on how to go about the decision, and ultimately decided to hold off. At the time I was a single guy living with a couple of guys, working in finance until the wee hours of the morning and didn’t know if I had the time to fully utilize the egg. In the last two years I switched jobs and completely outkicked my coverage getting married 2 months ago. My wife was sick of me talking about a BGE and this forum and pulled the trigger for me. We just bought our first house in Houston and it has a great patio area. She surprised me and bought me a LGBE and table. I’ve had it for about a month now and in between work and personal travel I’ve already done several cooks. Spatchcock chickens, ribs, Prime ribeyes, Mac & cheese, and as of 2:30am this morning, I just put on my first pork butt. Everything has turned fantastic so far. Been experimenting with a lot of the forum ideas as I go. Just wanted to catch everyone up and say that I appreciate all the advice on here. I’ve done a bad job of taking pics, but enjoying the hell out of life, the BGE and this forum and felt like I owed this group an update. I’ll try to be more active going forward, starting with this cook. Currently smoking a patron 1964, drinking a Karbach tasty waves and playing fetch with my dog, couldn’t be happier.
Updates to come....Cheers
Comments
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Sounds like you’re off to a great start. A hearty congratulations for the marriage, house and cooks.
That’s a nice cigar, btw. You can post your stogies to “show me your stick” if you are so inclined. -
Welcome!!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Lots of true great Eggers have come out of the Houston area. WelcomeSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Welcome aboard and enjoy the journey. Above all, have fun. Great start right there.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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Welcome. Love the pup picture. Just have some fun with the rest of us.....Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Good for you! I'm a rookie, too, but you're lapping me already. I'm doing a low and slow whole chicken later. You married well, friend.Virginia Beach, VA
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Congrats on your life changes... the wife is a keeper... I know mine pulled the trigger for me and probably the majority here... look forward to your cooks.
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" -
Let's see now, you covered the "OT-What are you doing right now?" thread, "Show me your "Stick" thread, and "What are you drinking....now?" thread. Think you are going to fit in here just dandy. Don't forget the "What Music are you listining to right now" thread if you want to increase your post count so you won't need to participate as a newbie in the 2019 Rub & Sauce exchange.Rnielsen13 said:Gents and Ladies,'''''''. Currently smoking a patron 1964, drinking a Karbach tasty waves and playing fetch with my dog, couldn’t be happier.Updates to come....Cheers
Welcome and congrats on the house, the keeper spouse, and the new Large. Might want to run electric out to the cooking area if you want to cook in the rain. Like the puppy picture and you choice of smoking wood too. Edit - just noticed this is my 777th post here, someone is lucky and I pretty sure it is you! Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Howdy!!Wear maroon, live maroon, bleed maroon.
Fightin' Texas Aggies Fly Navy.Denton TX -
Welcome!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Welcome aboard.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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congrats on all the life accomplishments and on marrying a lady who surprises you with a BGE.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Welcome to the Eggnation, your palate and wallet will never be the same !LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
Good woman with her priorities straight! She just changed your life in more ways than one. Congrats and welcome.Morristown TN, LBGE and Mini-Max.
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Welcome and enjoy the great things to come!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Great post here, made me happy to read it. It looks like you have a great life, Enjoy every minute. God bless you and the family!Belleville, Michigan
Just burnin lump in Sumpter -
Welcome and congratulations on the marriage!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Thanks for the welcome and kind words.
Pork butt was on overnight at 250, woke up at 8am with IT at 140 and you can tell it slowed down tremendously heading into a stall around 162. Turned the temp up to 270 to push through and it just got to 200 5 minutes ago. I opened up the egg for the first time to probe at 190. Wasn’t quite like “buttah” yet so left it on until 200. Proved again and it proves much better.
Question, if I’m going to FTC for an hour or so before dinner, do I need to let it rest before hand? How long? Thanks -
No need to let it rest. Especially with FTC. Going to be hot to the touch when handling. You might want to look into purchasing some bear claws for pulling in the future.Rnielsen13 said:Thanks for the welcome and kind words.
Pork butt was on overnight at 250, woke up at 8am with IT at 140 and you can tell it slowed down tremendously heading into a stall around 162. Turned the temp up to 270 to push through and it just got to 200 5 minutes ago. I opened up the egg for the first time to probe at 190. Wasn’t quite like “buttah” yet so left it on until 200. Proved again and it proves much better.
Question, if I’m going to FTC for an hour or so before dinner, do I need to let it rest before hand? How long? Thanks
Welcome and glad you're back!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Congrats on the egg and the wife. My beautiful bride of almost 25 years has actually bought me 3 eggs so far. Enjoy the married life and the egg life. Many good years and good eats await you my friend.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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