Request from the novice

BillyT

I just kidnapped the medium Green Egg I gave my father-in-law for his birthday 3 years ago. He cooked steaks on it one time! I have never had an egg but wanted one, so now I'm ready to start. Whats the best meat to cook as my inaugural attempt? And do I need to buy additional equipment such as the daisy wheel vent and a second grill grid? Any help is appreciated.

mad max beyond eggdome

Billy T,
its all pretty easy. . .try the naked whiz's website and his simple spatchcocked chicken. . .its easy, but you will also impress your friends/family with the presentation. . .[p]just scroll down this forum and you will find all kinds of easy ideas/recipes and tips. .. [p]the daisy wheel is certainly a must. . . i haven't gotten the raised grid yet, but certainly plan to along with the plate setter. . i think you can jury-rig most anything else you want (and some of the folks like tim-m and others have the pictures to prove it). . . [p]enjoy!!!! and welcome to the club. ..

The Naked Whiz

Billy T,
Way to go! My first cook on the egg was steaks. Simple and really good! Below is a link to my website. If you don't know about flashback, you should look at the video I made to acquaint yourself. You'll be glad you did![p]TNW
[ul][li]The Naked Whiz Website[/ul]

Toe 49

Billy T,
I'm with the Mad One....the spatchcocked/butterfly chicken is what I would recommend. Now, if you have the time/schedule whatever to do it, I'd recommend this. Grab a 6-pack of whatever you like to drink. Light the egg, get the charcoal going good. Now sit back and mess around with the bottom and top dampers. Start with small openings and see where the temperature levels out.....then adjust them...opening a bit more.....see where that temp levels out. This will give you a great idea of temperature control. Also, IMHO, keep a 3 ring binder or notebook handy....you can write down results of cooks, temperature, seasonings you put on etc. I have one covered in all types of rubs, sauces etc. and it comes in handy when trying to re-create a wonderful meal from a few weeks back. [p]Good luck! Let us know how it goes!![p]Tom

mad max beyond eggdome

Toe 49,
this must be a mutual admiration society .. toe is exactly right about spending some intimate time with your vents. ..it absolutely amazed me how little opening you need to reach good cooking temps (in the 300 to 375 ranges). ..i can't remember where i read it first (or who on the forum said it first), but you get the bottom vent set first, then adjust/tweak with the daisy wheel (this is why you need one). ..i was cooking at 350 last night and only had the bottom vent open about 3/4 inch and the daisy wheel slide completely shut with just the wheel wide open (just to give you an idea, not a definitive answer). . . it isn't hard, but it does take a little practice, particularly if you let things get too hot to start (either on purpose or by accident). . .again last night i did some searing in the 700 degree range (vents wide open at both ends), but it took a while to get it back down to that 350 mark. .. .[p]have fun

ravnhaus

Billy T,
Chicken and the Egg go together well and are not too difficult.
Pork ribs are also a good project to undertake.
I have many step by step instructions with photos on my site.
Good luck and great food is in your future.
[ul][li]Ravnhaus BBQ[/ul]

Wise One

The Naked Whiz, you forgot to tell him to go to your recipe page to get some great ideas and then scroll to the bottom to download a copy of my collected recipes.

[ul][li]Whiz's Recipes[/ul]