New BGE User and First Meals

Unknown

I just bought a medium Egg on Saturday, July 5. I started off with the Beer Butt chicken, but I don't drink or have any beer, so I used a can of Gingerale. I coated the bird with olive oil and the BGE spices. During the last 35 minutes, I added some corn in the husk. The chicken and the corn came out wonderful!
Last night, I tried steaks, shrimp on skewers and some bacon wrapped shrimp on skewers. I messed up the steaks by overcooking them and I don't think I had the heat high enough to sear properly, but they weren't bad. I lowered the heat to 350 and put the skewers on (shrimp and pineapple chunks). The bacon wrapped shrimp came out excellent. My wife and I were very happy! I will have to try the steaks again. I didn't know how long to cook them, I had the wrong temp and they were thinner than I am used to grilling. I will get thicker steaks next time and get a better sear and I think it will be great. I made the mistake of using stainless skewers and so the shrimp would not turn over when I tried to grab the end of the skewers and turn them. I had to turn each shrimp individually cause they would slip. I will use wooden skewers next time (I have to go get some). But, all came out well. Thanks to some good recipes and tips I got off of this forum.

TRex

<p />UniJames,[p]I usually buy about 2" thick steaks and sear at really high temperatures (> 750 F). Click on the link below to read more about how I like to cook steaks - there are a couple of good ways to make a good steak on the Egg, but I like this method the best.[p]Good luck, and welcome![p]TRex
[ul][li]The Perfect Steak[/ul]

Unknown

TRex,
I used your method for a top round London Broil, cut at about 1.75 inches and I have never in my life seen so much wonderful juice flow from a london broil as when I cut into that steak. I'm a believer in letting it rest before the low temperature cook. I can't wait to try it with my favorite sut, a 2" NY strip!