Got the Large - Early!

Jeff J

I got my Christmas preset early, the large BGE! Thanks for everyones help on my post for a medium or large egg earlier this week. The large makes a big difference. This present was from my dad, so Saturday night we'll break it in with them. Thinking filet's, will be easy to compare to the old gas grill and put it to shame. Again thanks for your help, great board, I'll be here often! Jeff

Unknown

Jeff J, That is Great!! Grilling on it takes a little getting used to, at least it did for me. Its not like a regular grill where you flip the meat a whole lot. But once you got the hang of it you will love it.

MickeyT

Jeff J,[p]Congrats. You'll just love what's about to happen to your cooking world.[p]Steaks on the first cook? Be careful of the "flashback" from the large. Make sure you "burp" before just flyin the lid open, if you don't your steaks won't be the only thing "cooked".[p]TNW can post his demonstration of that.[p]Have fun.[p]mick

Jeff J

If not filet's, any other beef recipes I should consider for the first meal that would really make the egg shine?

Bordello

Jeff J,
Congratulations, stay close to the forum, lots of great help here. MickeyT already mentioned the flash back, be sure you understand it so you can avoid it. There is a learning curve with the egg but it's not bad.[p]After lighting your lump, be sure it's burning clean before putting your food in. I usually wait for it to burn clean before I put any smoking wood in. (chunks or chips if I intend to use any)
Good luck on your new adventure.[p]New Bob

MickeyT

Jeff J,[p]Beef tenderloin would be a perfect choice IMHO. 350 till desired internal temp. I think Tim has a recipe on his site.[p]Mick

Gfw

Jeff J, congratulations, I know you'll like the BGE! If you haven't already found my website, check out the link - all made on a medium, but would also be great on the large![p]

[ul][li]Gfw's BBQ[/ul]

Strmn2Smoke

Jeff J,
Consider the Spatchcocked chicken (butterflied), it is very easy and always the best chicken you can imagine...Welcome to the clan..NDE

tn slagamater

Jeff J, I spent about 80 hours reading the forum archives before buying and trying a BGE. EVERYONE !! recommends Spatchcocked chicken. Try it first, totally amazing how the egg makes So much difference. How to do it: www.nakedwhiz.com.

Car Wash Mike

Jeff J,
Congrats, ribs were my break in for my first egg and filets for my second.
You will be wonderfully surprised about the difference.[p]CWM

Banker John

Jeff J,
A slow, warm welcome. I'm glad to have you in the family. As for your first cook, try something off the beaten path. Steaks are great, but try a tenderloin, rolled in a nice rub. I made the misteak of cooking steak on my first cook. Someone earlier made the comment about "grilling on the [egg] is different than on a gas grill." THey were correct! The normal 6-9 minutes per side on the charbroil will make hockey pucks in the egg.[p]Also, if you have not been already done so, research flashback. My wife still laughs whenever the word "flashback" comes up in ANY conversation. Heck, sometimes she just says FLASHBACK to make me jump. It scared the bejeebers out of me the first time.

QBabe

<p />Jeff J,[p]Congratulations! What a great present to get! My first cook was 3-1-1.5 Ribs (see GFW's site) they were incredible. [p]As far as steaks go, I'd have to agree with some of the other forum folks and suggest they not be your first cook for all the reasons already mentioned (but particularly 'cause of the flashback phenomenon, see TNW's site). You wouldn't want your first cook to be THAT memorable![p]Cheers,
QBabe
:~)

QBabe

<p />Jeff J,[p]Here's a pic of a spatchcock (butterflied) chicken with Tony Chachare's Creole seasoning, cooked direct at 350° for 1 hr.[p]Mmmmmmm!
QBabe
:~)

QBabe

<p />Jeff J,[p]Or maybe go with seafood...Gretl's "Salmon with Dijon Bourbon Glaze" is yummy (see the recipes section here on the BGE site).[p]Have fun!
QBabe
:~)

Gandolf

Jeff J,
Congratulations! You're gonna love the EGG. I bought mine last December. Picked it up on the morning of Super Bowl Sunday, brought it home, set it up and put some ribs on. Use Cat's recipe, it's great and the higher temperature is easier to maintain the first time out.

Banker John

QBabe,
I see the pic of Spathock. Is there a recipe out there? I'm thinking this may be my Saturday 12/21 meal.

QBabe

Banker John,[p]Check out The Naked Whiz's site:[p]http://www.nakedwhiz.com/bge.htm[p]He has a good series of pics and directions on how to butterfly and cook the bird. No recipe involved in mine though...I just followed his technique for prep and cook and sprinkled the bird with a heavy coating of Tony Chachare's Creole seasoning (available at any Publix, Albertsons, Winn Dixie, etc). [p]Chicken never tasted better! Have fun![p]Tonia
:~)