First Egg cook. Reccomendations?

Unknown

I have had my medium egg one week and my weekend is coming up so I want to cook my first dinner on the egg. Any reccomendations on recipes? I prefer beef and pork. I want it to be an easy recipe that I'll have success with so I can build some "cooking confidence" with the BGE. I would appreciate some suggestions and links to the recipes if they are elsewhere then this site. I do not have a plate setter yet, just the basic set up. I do plan on getting some fire bricks tomorrow.[p]Thanks[p]Toby

gdenby

Toby,[p]If you have been using metal grills before, pick something that you liked to do on them. I'd had really good luck with boneless baby back ribs, so that's what I picked for my first Egg cook. Turned out just fine, probably the second best I'd ever made, and with far less fuss than on a metal grill. Then a few days later, I did a semi-high temperature cook with some pork steaks. Splashed them with teriyaki sauce, and cooked them at 500 degrees. As I recall, It took about ten minutes a side. Came out juicy, but much of the fat had melted away.[p]genby

AZRP

Toby,
Pork tenderloin is a real easy cook. Remove the silver skin (white membrane) on them with a sharp knife. Season them, I like Red Eye Express from Dizzy Pig. Get the Egg stable at 350-400 and grill them. Give them a quarter turn every 5-6 minutes and take them off when the internal temp is 140-145. Let them rest under a foil tent for 10 minutes or so then slice. -RP

stike

Toby,
weekend?
you mad-man!!![p]next week you'll be cooking on it monday/tuesday/wednesday/etc.[p]so why wait for the weekend?[p]grab a nice pair of steaks, spark off to about 750, have fun searing like a cave man for about 90 seconds a side, then pull'em off, dial back to 400 and roast them for 5 minutes or so a side after putting them back on.[p]do thick ones, too. you won't be buying thin steaks any more.

fishlessman

<p />Toby,
i would jump right in with a prime rib, this one is a 2 bone that was trexed. you are going to need some meat temp probes if you dont already have them

YB

fishlessman,
That looks really good.
Larry

BajaTom

<p />Toby,
I like to cook a small bone in pork roast. Cook direct bone side dowm at about 450 to an internal temp of 150. I like to rub it with Paul proudhome pork rub. It is a real easy cook and it comes out moist and tender. Good luck, Tom

stike

YB,
fishlessman is a prisoner at MCI norfolk. that pic was clipped from the Appleby's website.[p]you guys give him way too much credit....

wobin

BajaTom,
You cook at 450° with the probe in?

Car Wash Mike

<p />Toby,
If it were me. I would "practice". Steaks 1 night, chops 1 night, and then more steaks and chops.[p]I would go with steaks.[p]I prefer 30 day old wet aged ribeyes, but you probably don't have any laying around.
Follow stikes method.

Mike

thirdeye

<p />Toby,[p]Maybe the first night, try some country ribs (cut from the shoulder), they will let you play with temp control during the 4 or 5 hour cook. They are hard to goof up and delicious.[p]If you are up for it, the next night you could move right to a prime rib.[p][p]~thirdeye~

ronbeaux

thirdeye,
Thats why I like this forum so much! I had a real good dinner tonight and now I'm hungry again!

fishlessman

stike,
i prefer the lawrence correctional alternative center this time of year. theres a small salmon run going on out back in the merrimac river. maybe 90-100 fish returning for the spawn