Suggestions for the BGE's maiden voyage?

Unknown

Not sure what to christen the Egg with. It will be a different experience for me to close the lid on a grill and let it go without constant checking, poking, turning, etc. Anything out there that is foolproof for a beginner?

BBQfan1

RG,
Go down a couple of posts and read about the pork tenderloin cooks.... Simple and satisfying. It's a cook with a certain level of participation, but it's a basic cook because it's over direct heat and generally done at a temperature that's easy to maintain/handle (325-350). You can do the whole marinade thing if you like, or go as simple as salt and pepper. Only thing you can do wrong is overcook it to point of dryness. Go 140-145 internal and you have a great introduction to what the cooker can do to increase the quality of your meals.
Enjoy!
Qfan

CR

RG, my duggestion would be a whole chicken. The reason is that this cooks like in your oven at mid-range temps and takes about an hour or so to cook. This will allow you to get the feel of how to control your dampers. In my opinion low temp cooks take a little practice(confidence) in your temp control. High temp cooks(steaks, burgers) can also be a little challenging due to flare-ups, flash back, and they cook so fast you do not get a chance to mess around with controlling the temp with the dampers.[p]Have fun.

Unknown

RG,[p]Do a couple of cooks, with the greasiest hamburgers that you can find/make. Both the heat to cook them and the grease from the burgers, will season your BGE...

TRex

RG,[p]Welcome! I'll have to agree with QFan on this one. Do some pork tenderloins. Very simple, very inexpensive, and the results will make you say, "Is this pork? I didn't know pork could be this juicy."[p]I would suggest a dry rub (kosher salt, black pepper, cayenne pepper, paprika, garlic, cumin, allspice, turbinado sugar) followed by a layer of olive oil and spicy brown porter style mustard. Ratio your rub ingredients: roughly 1 TBS of salt and 1/2 TBS of sugar to 1/4 TSP of each of remaining ingredients (maybe slightly less than 1/4 TSP on the cumin and allspice). This should make enough rub for two 2.5 lb tenderloins or so. [p]Cook direct at 325 dome temp for about half an hour (flipping at the 15 minute mark), or, more accurately, to an internal temp of 145. Let sit on your counter for 5 minutes or so, then slice and enjoy.[p]Steak is another one of my favorites - email me and I'll send you a verbose narrative I wrote one day while I was bored on cooking the perfect (IMHO) steak.[p]TRex

The Naked Whiz

RG,
On my first cook I did steaks. It is simple and the results are very rewarding. You can throw some Montreal Steak Seasoning on them or any seasoning that you like, let the fire just go as hot as it wants to in order to sear the steaks, then just shut everything down for the dwell. You do need to careful about flashback, and you can visit my website and view my page on the subject. I had a godamighty flashback on my first cook, but there is no reason for you to because you are smarter than I am! [p]Once you are ready to play around with temperature control, then you might try a spatchcocked chicken. You can cook a chicken at anywhere from 350-400 degrees, so if you have a little trouble keeping the temperature at a consistent level, it won't matter too much. The bird should could for about an hour. And you can learn about being clever in your cooking methods because I recommend cooking the bird on a raised grid, which means you either go buy some fire bricks or you make a raised grid or buy one. [p]Ignore the comments about seasoning the BGE, as none is required. Here are a couple of links to my website that you might like to peruse. The flashback one is the more important:[p]The Naked Whiz's Page On Flashbacks
Dead Simple Spatchcock Chicken[p]Good luck! TNW

Unknown

The Naked Whiz,[p]O.K., why don't they need to "seasoned"? Thanks.

The Naked Whiz

Scottie,
Well, because they don't. You don't need to cure any adhesive or grout like you do on the Kamado brand, so there is no temperature limit on your first cook, and there is no reason to cook a greasy meat like hamburger in order to do anything to the egg. You can cook anything you want the first time you use your egg and there is no break-in or seasoning procedure required. At least I am unaware of any such requirement. I certainly don't remember ever seeing anything in the forum in the last 18 months or anything in owner's manual or the video tape that came with the egg.[p]TNW

Banker John

RG,
Try the Mr Toads Stuffed Pork Loin from the BGE recipe page. [p]Can someone post the link to Wise One's cook book for our new friend. This cook book really opened my eyes to the gifts that come from an egg![p]Banker John

The Naked Whiz

Banker John,
You can download the current copy from my website. It is at the bottom of this page:[p]TNW
[ul][li]The Naked Whiz's Recipe Page[/ul]

Unknown

Oh My Goodness!!! Mr. Wise certainly put in a lot of time on that. I've got to get it printed and laminated, it looks like a fantastic guide.[p]Thanks to everyone for the prompt responses! I can't believe how active this forum is...what a great resource![p]The wife will of course have some input. What am I saying....the wife is somehow going to make the decision in a way that it seems like it was my idea. [p]I'll post the results. Planned on getting the BGE this week and cooking on it all weekend, but may wait a bit. The local supplier has an internet special coupon for 10%off entire purchase, and its expired right now but supposed to come back in March. By the time I get the large egg with nest, cover, tables, charcoal, stone, mesquite, etc...that coupon is going to be worth about 100 bucks. I guess I can wait one more week...

Unknown

The Naked Whiz,[p]By no means, am I arguing. I would think it would be better for the BGE, if it had a nice grease/smoke all over the insides...

The Naked Whiz

Scottie,
That will come with time! Patience! :-)[p]TNW