First cook

jdg1724

Good evening to everyone. So I lucked out and she got me a big green egg for my bday so I’m exited to give it a go. Any suggestions/recommendations on an easy cook to get me up and running and not look bad lol..thanks! 

Foghorn

First, welcome aboard and enjoy the journey.

Play to your strength.  Do something you already know how to cook.

Or go with what many people recommend - a spatchcock chicken.  If you don't have an instant read thermometer, get one and learn to cook food to the appropriate temperature.  Do that with a chicken and it will taste better than any chicken you previously overcooked grilled.  

jdg1724

Thank you…excited to be here.

I’ll look around for the recipe for the chicken. Yes I do have an instant read thermo as I have smoked for a few years on a few smokers, but the BGE is something (like we all) wanted to years 

Battleborn

Foghorn gives some solid advise about cooking something you are familiar with. If you have not already done it, I wouldn’t cook anything the first time I fire it up. Fire it up and play with the temperatures and get a feel for it. 

littlerascal56

Throw on a pork butt at 300 till it probes 205.  With some smoking wood in your lump.  You will be impressed in about 7-8 hours!

Gulfcoastguy

jdg1724 said:

Thank you…excited to be here.

I’ll look around for the recipe for the chicken. Yes I do have an instant read thermo as I have smoked for a few years on a few smokers, but the BGE is something (like we all) wanted to years 

A spatchcock chicken is basically one that you’ve removed the backbone from and flattened out. YouTube videos exist on how to do it. Just coat it with your favorite rub and place it about gasket level with the legs pointing towards the back. 

StillH2OEgger

Welcome aboard! I don't think there is a better resource for outdoor cooking than this forum. My humble suggestion for your first cook is something you're familiar with so you can compare/contrast results with some of the other smokers/grills you've used in the past.

johnmitchell

Welcome. I can’t remember my first cook but what I can remember is I spent so much time chasing temp’s😂 Anyway just have fun and enjoy your new egg.

Langner91

I will never forget my first time.  I cooked ABT's (bacon wrapped, cream cheese stuffed jalapeno's).  It allowed me to learn to control my temps, kept the temp down to cure the gasket, and resulted in some fine eating!

I made half of them with little sweet peppers for the kids.

That seems like a lifetime ago, but I still like to make them!

shtgunal3

I agree with @Battleborn , take it on a dry run first. Try to get it to hold at 250 or so and then play with the vents and get familiar with the changes they make. Have a few beers and have fun. 

The Cen-Tex Smoker

Welcome! Good advice above. I melted my gasket on cook 1 (that was in 2006) and it peeled completely off when I finally pried it open. Don’t do that lol. Glad to have you on board and can’t wait to see what you decided to cook first. 

4TheGrillOfIt

Chicken is an excellent idea!  I can’t think of any thing I cook that makes the Egg shine more than a spatchcocked chicken.  It always blows me away.  

lousubcap

Welcome aboard and enjoy the journey as has been said.  Above all, have fun.  Great suggestions above.  Should you have any questions about the BGE or many other far-reaching topics, someone here is always willing to help. 
The pay back for your BGE will need to be off the chart.  Best of luck nailing the return serve.  

ksmyrl

Love the chicken idea. Just be sure to let the smoke burn "clean" before putting it on. My first cook way back was chicken. Put it on too soon after lighting the coals. I had musty ash tray flavored chicken. I now use good charcoal and wait until at least two bourbons are consumed before adding anything to the egg. Timing is everything. Enjoy!!

Mark_B_Good

My first cook was a brisket, lol.  Took the bull by the horns.

Spatchcock chicken is a great idea.  Do you guys brine those, like I would whole chicken?

I normally get my spatchcock chicken vacuum packed in a peri-peri marinade ... so no need to brine. In fact I did 4 of those last night for my family get together (15 people).

Langner91

Brined are good.  Unbrined are fine.  I have done them both ways.  Normally, I decide to cook one and go buy a fresh bird and don't brine.  If I pull a chicken from the freezer, I toss it in my briner so it will thaw faster.  I have also started freezing birds, already spatched and vacuum sealed so they take up less room.  They thaw faster, too.

Both ways are excellent.

Mr_D

Do a Butt, hard to screw up and most always come out great. 

abtaylor260

As a rule show us pics of the cook!