First Cook-what was i waiting for

CITYSWINE

Wanted to thank everyone for their advice and encouragement to go ahead with my egg purchase.
As many of you said my only regret was waiting so long to get one.

Picked up egg on Saturday and did some beef short ribs as my first cook and they were awesome. Juicy, great taste and nice pink smoke ring.
Next did some lamb pieces with potatoes in little individual foil packets (my mother in laws recipe from the old country...she wanted to make something she used to make in her brick oven back in Cyprus) was good but thing it could be improved on.

During week grilled some pork souvlaki and steaks; was outside in dark with my flashlight...neighbor thought I was nuts, but the food was great. Now I keep thinking what I can try next on the egg. Spatchcock chicken, scallops and pizza are my thoughts for weekend.

Boilermaker Ben

Glad you've been educated and inspired by the forum. Now it's your turn to educate and inspire us...what's souvlaki?

CITYSWINE

souvlaki is known as shish kebab in some parts of the country. Just cubed pieces of pork (or lamb or chicken) on a skewer. I marinate with lemon, olive oil, paprika, pepper, oregano. Put salt on right before throwing on the grill. Cook quickly over high heat (they are small pieces so don't want them drying out)

Server on a warm olive oil brushed pita over a 'salad' of tomatoes, cucumbers, parsley, lemon and EVOO.

Yogurt sauce is optional.

CITYSWINE

wiki link that explains it better than I do for anyone interested

http://en.wikipedia.org/wiki/Souvlaki

gdenby

Spatch'd chicken was a big discovery for me. Aside from the small bit of work cutting out the backbone, it is wonderful for being quick, and between the short cook and the Egg's moisture retention, it always comes out moist.

Once you become confident about temperature control, lo-n-slo cooks will offer some great food. My wife will no longer eat ribs from commercial joints, because they can't compare with what I can make.

Happy Eggin'

Mainegg

LOL looks like you are going to be fine it is a good thing isn't it welcome as an official egg head now keep us posted on your cooks and learn to post pics soo...... thinking about the next egg yet? LOL Julie

Misippi Egger

welcome to the cult.

Keep posting those Mediterranean style dishes as we love that type food.

Gunnar

If you cook a spatchcock chicken, think about adding a fanned potato(s) with it. Slice the potato in 1/8-inch slices, but don’t cut through the bottom so it is still intact as one potato. I love the flavor of cooking potatoes on the BGE. This gives more of the spud some flavor, not just the skin.

bubba tim

Welcome aboard city boy... :silly: :silly: Where do you live?

CITYSWINE

- Will work on the picture thing soon, afraid my wife will think I've really gone over the edge if I start taking pictures of the egg and the food it pops out.

-Nothing serious about second egg yet but did see how one day I'd be shopping for one when I filled my large with my lamb packets and didn’t have room to grill veggies.

-will try and accommodate on recipes, growing up in NYC always assumed everyone knew about Greek style pork kabobs

-Bubba I'm from NYC, in Queens within spitting distance of the Long Island border