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New user and first cooks

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Paolo
Paolo Posts: 7
Hi, new user here from Italy. I thought I’d present myself and share my first experiences with the EGG.
Egging is pretty uncommon here. I myself had never heard of BGE until just weeks ago and the first actual unit I got to see is my own one!
That said, I got a Large sitting on a nest with handle with no table or wood mates.
Needless to say the firsts two weeks were total EGG frenzy with 9 cooks out of 14 days.
Let me share the results
First cook: Chicken wings indirect at 250 with lemon/bourbon/honey mopping sauce

First (ever) Ribs: rub and overnight rest, 2 hours indirect at 300, 1.5 hours foiled with bbq sauce

I’m already into the “what accessory do I need” thing, so I got a grilling basket for vegetables
Using the leftover vegetables from the previous cook i made some "pasta al forno", with mozzarella and parmesan (indirect at 400 degrees)

Ribs, second try with some veggies. That’s “cipolla di Tropea”, long red onion I believe. Nice and
sweet

Was suprised by how well this one came out: pizza margherita. Local groceries dough, indirect raised on the multi level rack at 700 for 4 minutes.

And finally burgers and more vegetagles to honour independence day

Lots of fun and, mostly, good meals so far. And the neighbours haven’t already complained which is good.
Hope this wasn't too long
Cheers

Paolo
 

Comments

  • Elijah
    Elijah Posts: 750
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    Heck of a first post. Congrats. What area in Italy? 
  • Paolo
    Paolo Posts: 7
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    Elijah said:
    Heck of a first post. Congrats. What area in Italy? 
    Thanks Elijah. Close to Milan, so Northern Italy
  • Mark_B_Good
    Mark_B_Good Posts: 1,550
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    Good stuff! You're really going to enjoy the BGE.
    How did the ribs turn out? What temp and how long did you cook them?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Stormbringer
    Stormbringer Posts: 2,156
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    Welcome! A great opening post! Looking forward to more of your pictures and cooks. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • WeberWho
    WeberWho Posts: 11,137
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    Wow! What a first post. Welcome!
    "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
  • Paolo
    Paolo Posts: 7
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    Good stuff! You're really going to enjoy the BGE.
    How did the ribs turn out? What temp and how long did you cook them?
    I tried two times more or less with the same procedure: rub and overnight rest, 2 hours indirect at 250/300 directly on the grid, 1.5 hours foiled with bbq sauce. The first time I wasn't able to stabilize at 250 so I went a bit higher, and it was the best result. They were delicious for my standards, tender and juicy, maybe a bit overcooked as the bones fell off at first touch.
    We mostly do ribs in single pieces (I mean separated in single bones, that's how they sell them) fast,  direct and with no cover. So these were great in my view!
    The cut was more or less spare ribs with very short bone ends, not easy to get Saint Louis cut or baby backs here. Need to order online from a specialized dealer who knows about american bbq.
    So glad that you guys teach us the way :)

  • Elijah
    Elijah Posts: 750
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    I spent some time in Reggio Emilia and the area. The two things I miss most are the mozzarella and prosciutto. I went to a burger joint in Parma and a Mexican restaurant somewhere around there just to say I did. I'll stick with Italian, but your food looks great. 
  • Gulfcoastguy
    Gulfcoastguy Posts: 6,464
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    Welcome! We are going to get the benefit of Egging from an Italian viewpoint and maybe Italian recipes as a bonus.
  • unoriginalusername
    unoriginalusername Posts: 1,073
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    You win first post award 
  • Botch
    Botch Posts: 15,692
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    Helluva first post; Welcome!  
    ___________
     
    Most of us have an above-average number of eyes.  


  • Paolo
    Paolo Posts: 7
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    Elijah said:
    I spent some time in Reggio Emilia and the area. The two things I miss most are the mozzarella and prosciutto. I went to a burger joint in Parma and a Mexican restaurant somewhere around there just to say I did. I'll stick with Italian, but your food looks great. 
    Prosciutto is great in Parma, we call it just that when ordering at the groceries: "Parma".
    And mozzarella is a cult, you need to visit Campania in the south for the best mozzarella ever.
    BTW, I used "dehidrated" mozzarella for my pizzas, which has lower water content and is different from the one you are usually served when you eat mozzarella. That's what most pizzerias use from what I'm told (I'm no expert)

  • SmokingPiney
    SmokingPiney Posts: 2,308
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    Off to a stellar start! 
    Living the good life smoking and joking
  • shtgunal3
    shtgunal3 Posts: 5,749
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    Welcome to the madness. Way to hit the ground running.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • GrateEggspectations
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    Amazing. And you’re the first member from Italy that I have come across. Benvenuto. 

    Really enjoyed Italy and would love to go back!
  • lousubcap
    lousubcap Posts: 32,952
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    Talk about rolling in hot!🔥  Great post across the board.  That pasta al forno🍝 wins the day for me.
    Welcome aboard and continue to enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Foghorn
    Foghorn Posts: 9,936
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    Welcome aboard and keep posting.

    AC Milan or Inter?

    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

  • Paolo
    Paolo Posts: 7
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    Foghorn said:
    Welcome aboard and keep posting.

    AC Milan or Inter?

    Very apt question! But it's Juventus in this case.
    And thanks everybody for this warm welcome
  • Foghorn
    Foghorn Posts: 9,936
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    Paolo said:
    Foghorn said:
    Welcome aboard and keep posting.

    AC Milan or Inter?

    Very apt question! But it's Juventus in this case.
    And thanks everybody for this warm welcome
    That's unfortunate  ;)

    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

  • SamIAm2
    SamIAm2 Posts: 1,912
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    Paolo - welcome to the forum. Grilled eggplant looks killer.  
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • alaskanassasin
    alaskanassasin Posts: 7,847
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    Wow!!
    South of Columbus, Ohio.


  • dbCooper
    dbCooper Posts: 2,202
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    Welcome Paolo.  Ribs look great!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • loco_engr
    loco_engr Posts: 5,775
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    Welcome to this mad house . . . great 1st post
    keep them coming plz
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • Canugghead
    Canugghead Posts: 11,745
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    Welcome to the club/cult/zoo...what a post to introduce yourself!
    canuckland
  • Canugghead
    Canugghead Posts: 11,745
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    Amazing. And you’re the first member from Italy that I have come across. Benvenuto. 

    Really enjoyed Italy and would love to go back!
    We used to have an active member from Italy, @snake701uk
    canuckland
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,054
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    Wow! Best first post I can remember in quite some time. Welcome aboard, love all the cooks. I learned to do veggies like your eggplant and zucchini on the grill (even though I thought I already knew how) on a trip to Tuscany in 2017. Seeing yours brings back great memories of that trip. We still cook them the same way almost every week and I don’t imagine changing. So simple but so good! 

    Cant wait to see what you come up with next. 
    Keepin' It Weird in The ATX FBTX
  • johnmitchell
    johnmitchell Posts: 6,657
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    Holy mackerel!!!!! Awesome looking cooks. Welcome.
    Greensboro North Carolina
    When in doubt Accelerate....
  • Paolo
    Paolo Posts: 7
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    Wow! Best first post I can remember in quite some time. Welcome aboard, love all the cooks. I learned to do veggies like your eggplant and zucchini on the grill (even though I thought I already knew how) on a trip to Tuscany in 2017. Seeing yours brings back great memories of that trip. We still or cook them the same way almost every week and I don’t imagine changing. So simple but so good! 

    Cant wait to see what you come up with next. 
    Tuscany is great for learning culinary stuff. Grilled eggplant and zucchini are delicious and simple. I just slice and throw on the grill direct on each side for 2/3 minutes. Then EVO, salt & pepper plus garlic. Many also use chopped parsley.
    I find it difficult to get uniform cooking throughout the grill on the EGG, much easier on my gas grill. But I’m still learning 
  • DoubleEgger
    DoubleEgger Posts: 17,402
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    Paolo said:
    Wow! Best first post I can remember in quite some time. Welcome aboard, love all the cooks. I learned to do veggies like your eggplant and zucchini on the grill (even though I thought I already knew how) on a trip to Tuscany in 2017. Seeing yours brings back great memories of that trip. We still or cook them the same way almost every week and I don’t imagine changing. So simple but so good! 

    Cant wait to see what you come up with next. 
    Tuscany is great for learning culinary stuff. Grilled eggplant and zucchini are delicious and simple. I just slice and throw on the grill direct on each side for 2/3 minutes. Then EVO, salt & pepper plus garlic. Many also use chopped parsley.
    I find it difficult to get uniform cooking throughout the grill on the EGG, much easier on my gas grill. But I’m still learning 
    When you are preheating the egg, close the bottom damper completely after the fire gets going and leave the dome open. That will cause the fire to spread.  Once the fire has spread across the fire bowl , open the bottom vent, close the dome, and adjust temps as needed. 

    Looking forward to the inspiration that you will bring to the forum. 
  • Mr_D
    Mr_D Posts: 25
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    That "pasta al forno", with mozzarella and parmesan is going on my must cook list. 
    XL BGE
    Med BGE
    Weber Summit Gas BBQ
    Traeger Timberline 1300
    Traeger Flatrock Griddle
    Smokin It 2 Electric Smoker
  • fishlessman
    fishlessman Posts: 33,006
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    Paolo said:
    Wow! Best first post I can remember in quite some time. Welcome aboard, love all the cooks. I learned to do veggies like your eggplant and zucchini on the grill (even though I thought I already knew how) on a trip to Tuscany in 2017. Seeing yours brings back great memories of that trip. We still or cook them the same way almost every week and I don’t imagine changing. So simple but so good! 

    Cant wait to see what you come up with next. 
    Tuscany is great for learning culinary stuff. Grilled eggplant and zucchini are delicious and simple. I just slice and throw on the grill direct on each side for 2/3 minutes. Then EVO, salt & pepper plus garlic. Many also use chopped parsley.
    I find it difficult to get uniform cooking throughout the grill on the EGG, much easier on my gas grill. But I’m still learning 

    also with the even cooking, the design sends a little more heat towards the back of the grill, rotate the cooking grid as you cook, pizzas need to be rotated 180 degrees as well, with ribs i usually start the thicker end aiming at the hinge section toward the rear as well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it