Possible Buyers Remorse - Need Egghead help

Grandpas Grub

Clark,

Plate setter leggs up. Some kind of spacer even foil balls to keep the veggie tray off of the setter. Then the grid and the chicken.

I don't touch anything for about 45 minutes then I start checking the chicken internal temperature. I will try to fish out a spud about 1/2 way down in the tray to see if it is getting soft.

In the beginning I put a few of pats of butter throughout the veggies, one could use EVOO.

The chicken can be cooked anywhere from 400° to 500° and the done temperature will be very close to 1 hour. This is the only cook (chicken) I can go by time.

At 500° the spuds on top will get crisp. At 400° or 450° a full try will come out pretty good.

If you get concerned get a long fork or even a metal coat hanger and make a hook on the end to fish out some veggies to test for being done. I'm lazy and don't worry about it. If a bit crunchy it's fine just a little different texture.

Sometimes the veggie tray tastes better than the chicken. Chicken ends up as leftovers for sandwiches and salads.

An easy spacer for anything on the plate setter is either some kiln stand off's, foil balls, or I use a 1/2" copper "L" with a 8" piece of copper pipe. I use 2 of the copper rigs. Copper pipe alone will work but it is a good idea to hammer one end flat to prevent rolling.

On the picture with the veggies I use 1/2 bakers and 1/2 reds to see which I liked better. Both were good. I usually use bakers.

I am thinking using some reds quartered and make some kind of greek garlic potatoes in the same cook. I am not sure if I would use spacers on that cook as I would want the reds to get pretty well done and dark.

Just some ideas...

GG

Misippi Egger

Thanks, GG

That goes on the "to do soon" list !

4Runner

I'm not too far in front of you. I over cooked my burgers the first time and lost 2 gaskets in about 10 days. Well past that now. The best advice I can give you is to go slow. Pick one thing and get good with that and then move on. I find it easier to move down the learning curve if you can keep as many variables constant as possible, I must of done steaks 4 times before I got the hang of things and then moved on. I have probably done ribs 10 times and my boys have now told me, "You got the ribs down pat, Dad, time to move on." Am I an expert on anything yet, heck no! But I'm a lot more confident and light years ahead of where I was just 2 months ago.

Forum is invaluable. You made a good investment if you like to cook.

Good luck!

pplkook

late to the post...but I figure I will pile on.

In short I feel my BGE is the best thing I have spent money on, period - even over my boat, truck, fishing equipment, surfboards, house, engagement ring, etc...

I was a big weber guy, and the BGE literally opens up such a wide amount of cooking possibilities I would bet that you will be posting your cooks soon enough!

In another cultish hobby (homebrewing) the grand master (Papazian) has a great line "Relax, don't worry, have a homebrew!" Same theme applies to the BGE.

If someone hasn't said it yet - look out for the flashback! Keep your cooks low temp (under 450) for the first 10, so you don't torch your gasket.

Read this site, and also the naked whiz.

Good luck!

Mike in Abita

Looks like everyone has the doubts covered. Do you yourself a favor and skip the beer butt chicken and try spatchcock.

http://www.nakedwhiz.com/spatch.htm

Grandpas Grub

Good suggestion Mike, spatchcock is also very good.

I have given shoving a can up the bird's rear end. Whole or spatchcock. BTW the veggie tub will work on any of the methods for chicken even pieces n parts.

GG

Daddyo

Is that roast beef and gravy recipe available? The pic made me hungry.

Grandpas Grub

Here you go...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=473938&catid=1

GG

Grandpas Grub

NT