New Egger - First cook success!!

Lisa99

Thanks to everyone on this wonderful site my first experience with my large BGE was a success!

I've been wanting a smoker for some time and research led me to the egg. I've always cooked outdoors on propane (gasp/shock :ohmy: ) and I was a little worried that this lump thing would be complicated.....NOT!

I've been reading everything I could find here for the last two weeks and took the plunge yesterday. Brought the egg home, got it set up, calibrated the temp gauge and made the steaks from the recipe book. Getting the temp slowly to 650 was a breeze, but only because you guys told me how. Once the steaks were done, I lowered the temp down to 350 and baked a chicken and potatoes for lunch today. The chicken was a little bland since the Jack Daniels chips had burned off by then but that's ok....lots of time for experiments!

I'll post pics once I figure out how :P

Thanks again!
Lisa

milesofsmiles

Drool drool...You go girl.

Celtic Wolf

Welcome to the cult errr family.

To post pictures you need an account on a repository like photobucket or some server accessible via the world wide web.

Once they are up loaded you just use the IMG tags to point to them. Photobucket makes it easy by providing those tgas for you.

Here they are anyway

[ IMG ] url_to_photo [ /img ] (eliminate the spaces)

[ img ] http://www.celticspiritbbq.com/pictures/cornbread.jpg [ /img ]

or

Lisa99

Thanks Celtic, here goes.


Hubby making egg table even before egg was bought!

Yummy ribeyes

Finished after resting

I even have a pic of the very first lighting of the egg...I understand now the obsession

Fidel

Sounds terrific. Welcome to the group.


And everyone notice, another high temp steak cook right out of the gate and not mention of "curing the gaskets with 10 low temp cooks"

I love it.

Lisa99

I was a little concerned about cooking at high temp for the first cook because of what I'd read here, but I went through the manual twice and didn't find anything about curing the gasket so I was just careful about keeping the temp going up slowly.

The swing vote came from my husband who said "we're in Texas and you're telling me the first thing you're putting on that is CHICKEN?? I went with the steaks :laugh:

rsmdale

Welcome Lisa and knw this-You will be the favorite house on the block!

GOOD EATS AND GOOD FRIENDS

DALE

Fidel

Good for you. Glad it worked out.

In case you can't tell, I'm not a believer that "curing the gasket" actually does anything. I like to point out that not everyone who does a high heat cook in the first six months loses their gasket.

Lisa99

Thanks for the welcome Dale. We have a block party next month so I'm hoping to have a good TX brisket to be able to contribute

hornhonk

Are you near Plano?

Lisa99

Yes, in Frisco

hornhonk

That's great! We're in the planning stages of a Plano Eggfest. Nov. 7. Keep your eyes open! And welcome to the forum.

Bordello

Welcome Lisa and Hubby,
Great job right off the bat, good for you. I know you have read a lot and just want to be sure you are aware of potential of a flashback at high temps. If not here it is.

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

Good job of picture posting also, keep it & good luck with the brisket cook.

Regards,
Bordello

Lisa99

Thanks Bordello,

Hubby is Steve.

Thanks for the link. I read about flashback and so made sure I burped the egg before raising the lid...in fact burped 3x just to make sure

I can be a bit obsessive when it comes to reading and following instructions for something that I have zero experience with and includes FIRE!!

Lisa99

That's great news. I'll watch here and put it in our calendar.

Bordello

You're wlcome Lisa & Steve,
I kind of figured you might have seen it but better safe then sorry. Many of us also know of it but have forgotten to burp the egg and got to Eggperience it. Myself included, not a good thing.

Glad you knew about. Keep posting pictures.

Regards,
Bordello

Mainegg

welcome Lisa!! always nice to see another girl join the ranks LOL looks like you are going to do just fine!! keep us posted, Julie

WWSis

Welcome, Lisa. I've had my Large for almost a month now and yesterday, I brought home a new mini--I definitely have the fever, :blink: and have enjoyed cooking more in the last month than I have in years...Have fun! :laugh:

Eggscriber

Congrats Lisa! We'd love to see some pics of what you're cooking. You have so much good food ahead of you!! Just wait until you try pizza and fish and pork and shrimp and veggies and bread etc... :laugh: