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I got it!
To all who are interested: After listening carefully to your sound (hopefully) advice, I purchased the Egg today. You may recall the decision was between the Phoenix and the BGE. Alright, the Egg is due at my house this afternoon, I am leaving work early, and I want to surprise my wife with a great first cook. (Especially because she has no idea I bought it yet, and she thought it was too pricey)[p]So I need help BIG TIME, or I will hear about it TOO LONG. What should I cook for the first time to make sure I quell the anxiety before it starts. I can plan for about a 2-3 hour cook.[p]Thanks in advace, and I really appreciate the pre-purchase advice.[p]Stephen
Comments
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Stephen,
Get yourself some nice thick filets and grill them at high temperature. Go simple and let the BGE do the work.
Heck, you could even do like we did the other week, cooked the steak on the Egg and got some Baked Potatoes from Wendy’s. [p]Beef. It’s what for dinner.
RhumAndJerk
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Stephen,
Congratulations on your purchase, I will let the eggsperienced cooks give you suggestions on what to cook, I would say to do something you have done well in the past. What size egg did you get and is it being delivered put together or must you assemble it. Be sure the band bolts are good and tight and be aware of the flash back effect that can happen at higher temps. It is mentioned in the book. May you have great "Q"
New Bob
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Stephen,[p]Being the wise man that you are; you realize the importance of making sure the wife is happy.[p]What kind of meat does she prefer? I normally would say steak, but if your wife really loves chicken, fish or ribs any other Q type preference, though slightly more difficult that might be you best route.[p]Jethro
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Jethro,[p]I would lean toward chicken or ribs. She loves a great steak, too. I really want to make her beg for more!
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Stephen,[p]Congratulations on your choice. I'm sure you'll be happy with it. This is a repost of my answer to that question previously:[p]I cooked burgers first, steak second, and chicken third. If you consider burgers or steak, the generally preferred method is to sear the outside at a pretty hot temp (like 700+) for a few minutes on each side, then close the vents down all the way, and let the meat dwell inside the BGE, sorta baking. The dwell achieves the doneness in the meat that you prefer. Shortcut nomenclature for this style cooking would be 3/3/3 for 3 minutes of sear on each side, with a 3 minute dwell. The length of sear and dwell are basically a factor of the thickness of the meat, although a sear longer than 5 minutes will likely burn anything.[p]Then, and this is probably the most difficult step, before opening the lid, after the dwell, be sure to give the Egg a chance to breath again. Open the vents, upper and lower, and wait until you see or hear that the fire has started again (this may take 10-30 seconds), and then carefully and slowly open the lid. If you rush this, the fire will literally explode out, as a flashback. Hopefully you'll just lose a few hairs, but it is dangerous, and easily forgotten the first few times you cook via this method on the BGE.[p]Last, did you get a slide-daisywheel cap? If not, then I'd definitely recommend burgers or steak, as doing chicken with the rain cap is more difficult to maintain the desired temp inside the Egg. I did my first chicken with the rain cap, and it was atually a great cook, but the slide-daisy makes all of the sub 700 degree cooks a lot easier.[p]If you consider chicken, then I'd recommend a dome temp of 325, cooking until the chicken is done, as measured by a meat thermometer. A fair number of us have some type of remote displaying thermometer that can be inserted into the chicken, and displays the temp outside the Egg. It's absolutely critical, if you want to do the low and slow cooks, and just plain handy for chicken.[p]More unsolicited advice: Try to avoid opening the lid much during a cook. When you do, the moisture inside the Egg escapes, and with it, many of the advantages the Egg should bring to the cook are reduced. Again, this is where having that remote thermometer comes in handy.[p]And finally, when you go to load your BGE with lump, for the first time, be sure that the fire box is perfectly aligned with the lower vent. With the lower vent fully opened, it should be possible to see beneath the fire box, clear to the other side. If the vent appears to be blocked, then rotate the fire box until it is completely exposed. When you load the lump, load enough lump, such that the top of the lump is at least as high as the top of the fire box or up to the height of the fire ring. The fire ring, is the ring of ceramic that the grill grate actually sits on. This is the proper height to fill your lump to, with each and every cook. At the end of the cook, cap the top vent, close the bottom vent, and the unburnt lump can be used again on the next cook. [p]Finally, for smoking wood, if you make steak or burgers a single fist sized piece of mesquite would be enough. For chicken, you might consider apple, hickory, or oak. Also, whatever you chose to cook, I would prepare the meat the way you "always have" for how you've cooked it in the past. There will be plenty of time to experiement in the future, so I'd recommend going with what you know for starters, get some success behind you, and then go from there.[p]Let us know what you decide, and I'm sure many will pipe in with specific cook advice for you, and congratulations on your purchase![p]--sdb
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New Bob,[p]Thanks. I got the large with the nest and side racks, and the dealer is supposed to deliver her assembled. I will make sure to check the bands. Hopefully I can cook on it, I have been on gas for years!
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sdbelt,[p]Thanks! That helps a lot. I am supposed to get a daisy wheel and I also asked for the polder (because I saw mention of it in this forum!)[p]Based upon the above, I think I will try chicken ot steak. Let you know!
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RhumAndJerk,[p]Thanks. Lot's of great advice. I will let you know what I decide.
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Stephen,[p]Steak.....nothing but steak I'd say :~)[p]
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Bob,[p]How would you cook it?
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Stephen,
Just a word of caution about opening the dome if you're doing a high temp cook. I think just about all the seasoned Eggers have sacrificed a few knuckle hairs. Even eyebrows. Have you seen the movie, "Backdraft"? You don't want to open the dome quickly if the temp is chugging really hot; the fire just LOVES all that new oxygen. Close down the vent and "burp" the top a few times before lifting the dome all the way. [p]That being said, ENJOY cooking on your new Egg!! Your wife will be amazed. You'll be amazed. Read the recipes on this site, check out all the advice, and toss the BGE Recipe Book in the trash.[p]Keep us posted! Have fun.
Cheers,
Gretl
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Stephen,
I haven't been around here for a few days so I say congrats on the new purchase. First thing you do is boil some water and check the dome themometer for accuracy. Adjust the nut on the back of the thermometer to 212 degrees. Then you will have the starting point as to how most post here with temps.
Painter[p]
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Painter,
Great advice, we want him to stay married and if he doesn't cook some good grub no telling what the wife might do to him. ÖÖÖ
New Bob
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Stephen, I would go with burgers first. The easiest way to get your partner in life to appreciate the Power of the Egg (POE) is to make something we all take for granted. I made burgers the first few times because even I couldn't believe the difference. I went to chicken next because chicken is so forgiving. I did chops after that. And only then did I go after steak because getting that rare/med. rare thing right was tricky.[p]In case you haven't discovered the several websites associated with this forum, try this one. It includes a pictorial for newbies.[p]Good luck and let us know how it all went down.
[ul][li]newbie info[/ul] -
Stephen,[p]The BGE will be your greatest guy toy purchase of the year. I'm going on a year and I thoroughly enjoy mine to death (it just might kill me, I've been putting on the weight). [p]The one thing no one discusses is how much more money you will spend beyond the initial BGE purchase (which was well worth it). Here's the run down on post purchase purchases:[p]Ash tool: $15
Extra grate: $15
Grate tool: $8
Hand made redwood table: $200
1 umbrella for the table for when it rains: $25
Plate setter: $35
Fire bricks: $8
Rubbermaid bucket for lump (holds 60lbs): $10
Rubbermaid bucket for smoking woods: $10
1 small Rubbermaid bucket for chipped wood: $5
Assorted smoking woods (I prefer chunk): $100
Electric starter: $20
Propane torch: $15
Custom cover for oversized table: $100
Chicken stand: $10
Turkey stand: $10
New BBQ tool set $30
1 V-rack: $8
2 Polders: $8 (got them on clearance)
1 Wireless thermometer (Redi Chek): $29
1 Polder instant read thermometer: $3 (clearance)
Meat grinder attachment for the Kitchenaid: $50
1 Foodsaver vaccum system: $125 (I vaccum pack a ton of leftovers)
365 lbs of cow (1/2 of a heffer): $551 (cooking on the Egg convinced me to buy a 1/2 from my sister's ranch.[p]Total purchases after the Egg purchase: $1,370.00[p]I know I missed a few things and I didn't include all the other cuts of meats I've purchased that I never bought before (brisket, pork butts, babybacks, etc.). Don't get me wrong, this extra cost has been made up in other values: eat out less, the best food you'll ever cook, becoming the BBQ king among your family and friends - just be prepared. Use this list for your birthday and Christmas wish list this year.[p]My suggestion for your first cook: If you don't have a meat grinder, head on down to your local meat shop or supermarket; grab a nice chuck roast; have them grind it into fresh hamburger; and make yourself some half pound burgers.[p]Cooking method: 700+ degrees (wait for smoke to stop and coals are cranking hot). Put burgers on, close lid and sear 3 minutes (use timer). Flip burgers and go another 3 minutes. At this time I like to use some of that pre-cooked bacon and a slice of cheese. I shut down top and bottom vents and dwell for 3 to 5 minutes depending how people like their burgers, 155 to 160 internal temp equals medium.[p]I haven't had a better burger anywhere else since.[p]Congratulations,[p]CC[p]P.S. Don't forget to enjoy a beer and watch the flashback during a dwell cook.
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Stephen,[p]You wont regret your purchase. Congrats ! [p]I would cook something you are familiar with.
If you have three hours to play around with it... after calibrating your dome therm. light er up and experiment with the dampers... and see how the temperature responds with the bottom damper... then put the daisy on... bottom wide open... and see how it responds with the daisy .[p]In other words... play with it ! Have fun ... you are in for some fun. Oh, just watch the flashbacks after the dwells .... burp it ya know.
[p]Happy Egging... and congrats again... good decision !
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Stephen,congrats to you! personally i would do a spatched (butterflied) chicken is fantastic and very very easy to do
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Stephen,[p]I started with burgers, then steaks, then chicken. For my first low-and-slow experiment I did hot links (italian sausage w/ bbq rub) cooked indirect over oak lump with hickory chips for smoke. The cook only takes a couple of hours at 225F-250F and helped me get a better feel for low temp control (and gave the confidence to attempt a loooong pork shoulder cook the following weekend).[p]I'd recommend hi-temp steaks or burgers for a first cook. It's a good way to get a feel for Humpty's temp controls. Also.....THROW AWAY THE RECIPES IN THE MANUAL. The temp/times are not accurate. Take a look at the recipe section at the BGE website. Excellent eats. Also check out the lnik below. Tim has a lot of useful info for new and experienced egg users. Happy eggin'!!!
[ul][li]Tim's new users website[/ul] -
ColoradoCook,
You forgot the digital camera, $500!
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Stephen,
Congratulations! You're in for many treats! For your inaugural event I'd go with chicken, butterflied (spatchcocked), beer butt, or even 1/4's....you will be cooking on a nice medium fire and can really get to know how to adjust vents to maintain the desired temp...PLUS chicken is suberb off the egg anyway you do it. Then I'd do huge ribeyes!!
Enjoy!
BBQBeth (aka Egg-lessBeth;)
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Stephen,
You've probably already made your choice, but if not, can I suggest pork tenderloins for your first cook? Reason being that they are cooked at a temp that is easy to achieve and maintain (325-375 is good), will take on some smoke, but not be overwhelming like chicken can be if you get too much wood in there (a lot of folk wanna see their first smoker kick out that smoke!). Steaks and burgers at high heat can be frustrating for a first cook if you are unable to get temps up into higher range (as some have posted on first attempt) or the dreaded fire belch if you're not careful. Also cooking time for tenderloins is a comfy 30-45 mins; nothing like feeling rushed on your first attempt.
Anyway, whatever your choice for first cook, enjoy and good luck.
Qfan
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BBQfan1,[p]I couldn't agree with you more. Pork Tenderloins ROCK on the egg! The only thing I'd do different is wrap them suckers in par-cooked bacon and baste 'em with real maple syrup towards the end of the cook. Dang! Now I gotta stop and pick up some tenderloins for this weekend!LOL[p]--Kevin
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ColoradoCook,ColoradoCook,
… And the look on someone’s face when eat something from the egg for first time … priceless.[p]I have to ask, how much smoking wood does one get for $100. That sounds more like a chord of firewood.
Nice post,
RhumAndJerk[p]
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BBQfan1,
I agree!! Pork tenderloins really show off the egg. Tender and moist with a slight smoke taste. Great stuff! Just make sure not to over cook them. Some people think because its pork it has to be cooked to shoe leather doneness. I just put a little Montreals on and cook it with a single hickory chunk in the fire. I cook them at 400 until the internal temp is 145 with a single flip. My families favorite of any food I make on the egg. We serve them with fried potatos and a veggie and nothing is ever left.
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BBQfan1,
You can't go wrong with pork tenderloin.
Check out link for pics.
[ul][li]Pork tenderloin[/ul] -
ravnhaus,[p]You should try mopping them with real maple syrup sometime!
A little paprika and S&P make a perfect partner for the sweet syrup.[p]--Kevin
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BBQfan1,
I've got to agree. If you want to make your first cook a great one. Or maybe I'm too late and I'm sure you will be cooking on the new member of your family all weekend, then you will have to try a tenderloin. If you go by one of the tenderloin recipes in the BGE cook book or even better, find one on Tim M's or GFW's web site linked here in the forum links you will be impressed. Good luck !! Have Fun !
BobbyG
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Ca-rnivore,
I used paprika years ago and kind of forgot all about it. I know there are different types (Hungarian, ect.) but don't know much about them. What do you recommend?
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ravnhaus,
Check out this site. It explains about the different types of paprika.[p]I personally like the sweet Hugarian
[ul][li]Paprika[/ul] -
ravnhaus,[p]I prefer the Hungarian hot made by Szeged (Sp?), but my kids don't, so I mix it about 50/50 with the milder Spanish
or Mexican stuff that I get at Sam's Club in the big plastic bottle. The latest issue of Cooks Illustrated has a paprika comparison in it. I think that they recommend using paprika from Penzys and Penderys, but not the hungarian stuff. [p]Anyway I use about 1.5TBs of paprika and 0.5TBs of salt & pepper rubbed into the tenderloin before wrapping it in partially cooked bacon. I leave little spaces and make sure the bacon is kinda loose, so that the maple syrup gets onto the tenderloin and not just the bacon. Other than that I cook it just like you described with your pictures.[p]By the way , your pictures all look great. Your website is nice and simple and the descriptions are well written. Keep up the good work.[p]--Kevin
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