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New Member Into the Eggers

Unknown
Unknown
edited November -1 in EggHead Forum
I pick up my new BIG EGG this Friday - I am currently overwehlemed by this web site. I had never even heard of the BIG EGG until I went to buy a new gas grille and got switched over. Any advise for a first time owner and especially a first time user?
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Comments

  • Smokey
    Smokey Posts: 2,468
    index.htm
    <p />Raymond D. Troiano,[p]It's not very complicated! You may want to try a few simple things first and get comfortable with temp control. Chicken wings are almost impossible to go wrong with and are a crowd pleaser.[p]Also, for get the book that came with your egg. Look at the recipe section here on the web (link below).[p]Last of all, have fun, eat well and tell us of your adventures![p]Smokey
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  • Smokey
    Smokey Posts: 2,468
    Sorry about the link
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  • Thing 1
    Thing 1 Posts: 12
    Raymond D. Troiano,
    Welcome Ray-Best advice is to spend a few minutes every day reading the posts on this forum-you will quickly come up to speed. Also, ask questions anytime as these folks on here are great and a tremendous resource for you. Have fun with your newest member of your family![p]Vic in UT
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Raymond D. Troiano,
    Well, as a beginner, you have to see my movie about flashback. It will give you a healthy respect for being careful with your egg at high temps. While you are there, you can nose around my website. There is a lot of info there you might be interested in. Welcome![p]TNW
    [ul][li]The Naked Whiz's Website[/ul]
    The Naked Whiz
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Raymond D. Troiano,
    Welcome. Since you were looking for a "new" gas grille, I'm guessing you know your way around the "old" one - I'd start out Egging whatever you're comfortable gassing. Then check the recipes here, and on TNW's site (among others), as you expand your horizons.[p]Ken
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  • Seth
    Seth Posts: 79
    Raymond D. Troiano,
    My advise is to get a mason jar, put $10.00 in it every week, until you have enough to buy a small egg to go with your Large! Might not make sense to you right now, but in a few months you will say to yourself..."I remember some guy saying tht i might want a small egg to go along with this large, and he was right"
    Just my opinion. Welcome to the world of egging. As the others have suggested, just get on the forum and ask every question that you can come up with and you will have several answers usually in a ew minutes.
    Welcome,
    Seth
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  • Buck Shot
    Buck Shot Posts: 34
    Raymond D. Troiano,[p]Welcome to eggdom. I just finished my rookie year on the egg and let me tell you, you have a great road in front of you.[p]It is a great community of folks here and the food is better than anything else you have cooked on. [p]My first eggsperience was a brisket. Tackle something great.
    Marinated in a soy lite, lemon juice, pepper, pressed garlic and Paul Prudhomes Meat Magic overnight. [p]Start the egg with both vents wide open and get the egg quickly to 600 - 700 degrees. Sear for 2 mins on both sides.
    Take off grill and shut both vents For about five min. Open about quarter to half inch and slow cook at about 275 for 1 hour. Use and V-rack and drip pan if you have them yet.[p]If you don't have these essential tools you will soon.[p]Oh yea follow the adviced mentioned above and get a small (or medium) one to go with the large. You will understand soon.
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  • JSlot
    JSlot Posts: 1,218
    Tell me more about this one hour brisket. Never heard this before. We usually cook brisket for 1½ hours per pound or thereabouts. Seems like you'd have one tough hunk o' meat after just an hour. Please expound.[p]Frosty Ones,
    Jim
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  • Smokey Bob
    Smokey Bob Posts: 74
    Raymond D. Troiano,
    Yo may want to just build a couple of fires and play with the top and bottom vents to get a feel for how you can control the temp. As with any fire it takes a few min. to respond so be patient! Try not to overshoot your desired temp too much (I did!!). It takes a while to lower the temp. Once you feel comfortable cook away. A spatchcocked chicken is a great starter dish. Search the site for lots of recipes and pics.[p]Enjoy,[p]SB

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  • Jethro
    Jethro Posts: 495
    Raymond D. Troiano,[p]All of the advice you've received so far has been sound.[p]I would also suggest you just go ahead and put that person that switched you over from gas to a BGE on your Christmas card list now.[p]Enjoy the experience - you made the right decision.[p]Regards,
    Jethro
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  • Unknown
    Unknown
    Raymond D. Troiano,read the forum, ask questions, practice temp control, all these things been covered. I might add find a good source of charcoal,with the EGG you'll cook more outside than before,and get out the exercise bike cause you gonna eat more of the best food you've ever cooked.I,being a newbie, will say you have fallen into one of the greatest group of folks you'll find and their all EGGHEADS!!!Good Times, GOOD FOOD, GOOD COOKING to you!!

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  • Wise One
    Wise One Posts: 2,645
    Smokey Bob, yes but while playing with the vents is a good time to cook something simple like brats or italian sausages and get something good out of it.

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  • Banker John
    Banker John Posts: 583
    Raymond D. Troiano,
    First off, welcome! Visit often and get involved. Please share your success stories and failures. I must admit, some of the best reading material are the screw ups we can all relate to.[p]Second, start your Christmas wish list. The following is a sampling of my needs/wants list:
    Large Egg Table with wheels
    40# Maple Leaf Lump
    A selection of lump - Oak, Hickory, Mesquite, Pecan, Cherry, Apple & Alder
    Lump storage container (rubbermaid or 5 gallon bucket with lid)
    Polder style thermometer
    Thermapen
    Plate Setter
    Pizza Stone
    Raised Grid
    Extra Grid
    Cast Iron Dutch oven and kiln posts
    Pizza Peels (2)
    MAPP Gas
    Heavy Duty aluminum foil
    Foil drip pans
    Food Saver type vacuum sealer
    Ash tool
    A selection of Fine rubs (I'd start with Dizzy Pig Cow Lick and Raging River along with a sampling of Ken Stone's Gilded Splinter rubs)
    Pepper grinder/mill for fresh pepper
    Box of Kosher Salt
    new set of butcher knives
    Chef's Choice EdgeSelect 120 knife sharpener
    pair of good kitchen shears
    bottle opener permanently attached to your egg table
    cork puller for the wine tasters
    Extra chairs for the new guests that will be inviting themselves over[p]I hope this helps give you something to think about. Save this list and give it to family members for your Christmas list.[p]Banker John

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  • Unknown
    Unknown
    Raymond D. Troiano,[p]You will need a clever screen name. The Naked Whiz is taken just in case that happened to be the first thing that popped into your mind.

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