New to the BGE...what should I cook?

Hamm

Let me start off by saying that I had 3 grills as of last week, 2 Weber kettles, and a "Grill-N-Roast" gas grill, which actually turns out some great food. Have done 5 to 6 hour cooks on it and it turned out great. I got a BGE last week becuase I have been reading these forums for a few months and everyone is so excited about their foods I thought I make the move to the BGE. My wife is not sold on the idea. "You have 3 grill already, why do you need the Big Green Egg?!" My question is, what can I cook for her that will convince her that the Egg is worth the investment? Any ideas?

007

Hamm, knock her socks off with a pork tenderloin. You may want to cook two, they are small and they tend to disappear when they come out of the BGE.

Shelby

Hamm,
Congrats and welcome!
Having so many grills, you've cooked some good steaks before. You might get a couple of nice steaks and sear them at 750. My personal favorite is a nice pork tenderloin...about 30 mins and an easy cook.
But, if she was impressed with a 5-6 hour cook on the gasser, once you learn a little about temp control, do a Boston Butt for 20 hours. Then she'll know why.

tn slagamater

Hamm,even if you screw something up, it will still be as good as your best on the gasser.I would go for Spatchcocked chicken. Several reasons : everyone knows what a grilled or baked chicken tastes like, and the egg totally changes chicken from that norm. It is very simple. The meat will come out incredibly moist,almost like a waterfall inside the bird.Half the time the legs will fall off, it will be so tender.Poultry absorbs smoke well.You will impress yourself and wifey! My .02 cents

Hamm

tn slagamater,W
here would I go to get a such a chicken. I am only familiar with the standard whole chicken you buy at the super market.

mad max beyond eggdome

hamm,
a spatchcocked chicken is simpy a butterflied whole roaster. .for a detailed description of how to do one, go to the naked whiz's website, and he has the whole thing described in detail. ..[p]or do what i do. . .take a couple of 4 lb roasters, open beer cans, shove em in the chicken and stand em up in your egg on a pan at about 325 dome temp for an hour and a half. .. rub them with olive oil, salt and pepper, or your favorite rub, etc. .. .[p]best chicken she's ever eaten, guaranteed. ..

tn slagamater

hamm, www.nakedwhiz.com. He has pictures, step by step. Very simple easy to prepare. Good luck!

Hamm

mad max beyond eggdome,
thanks all, I think I will go with the chicken, it's easy and about fool proof

Unknown

Hamm, I absolutely know I'm right about this; it is a steak you want to convince her with. The reason is every grills main function for the avg person is "steak" and everyone knows there is "NO" and I repeat "NO" substitute for an Egged steak. I have heard from several no Egg owners that they heard , and was it true, that once you eat a steak off the Egg you won't want one done anyother way. Most everyone on the forum would agree that the last thing to order in a restaurant would be steak , simply cause it won't be close to as good as your own. Trust me she'll get the picture with a steak...but, hey it don't matter everything is better off the BGE. We all ought to be getting commissions here...

MerlinEgger

007,
I would add to that to try the loin on the Naked Whiz site. I did it this weekend using dried tropical fruits in place of the apples and it was the best loin I ever had. My guests were calling me Emeril when they left!
[ul][li]TNW Pork Loin[/ul]

Hamm

tn slagamater,
Thanks for all the responses, I went with the spatchcock chicken and it was the "Best chicken ever" according to the wife. Well worth the grand she said. Phwewww, mission accomplished.

tn slagamater

Chet, you got that right...the new egg owner now has multiple recommendations for an initial cook ; pork ; chicken; and beef... He can not go wrong because the big green thing can transform any and all food to a new level!!We should get commissions...

Unknown

Hamm,
I have done some delicious/nutricious flanken/country-style ribs on the BGE... my wife HATES smokey flavor.. which absolutely KILLS me culinarily... however.. if you cook with some clean charcoal..(Ozark Oak comes to mind)you will nail down some exquisite ribs/chops. Mop them in some apple cider vinegar and peanut oil every .30 minutes or so, and be sure to make "Raichlen's 'Nashville Sauce" to baste them in after the "show". You'll have more children than you can shake a stick at.[p]JD
Edmond, OK