You've won...

Unknown

All,[p]Went to a local shop today (recommended by Drbbq). They had one large egg left in inventory having already sold three others this week. As spousal unit and I were being chatted up by sales personnel another customer came in wanting a large egg. Well what was I supposed to do, wait another couple of weeks?[p]Have completed assembly and spent some time just admiring it, but now is time to get down to the nitty gritty. I'm not one to start slowly, so I have a pork shoulder getting ready for a low and slow tomorrow. The Problem is tonite...I do have a nice eye of round that I was thinking of a very hot sear and low finish to desired internal temp just to experiment a little with the egg. Recognize this is not exactly the greatest cut of the beast to do this with but I do so want to try the doggone thing out even if I have a spectacular failure. Actually, sometimes I learn more from spectacular failures than I do from success.[p]Any recommendations will be appreciated. We had a late lunch so dinner will either be late or late delivery depending on how it goes LOL.[p]In keeping with male tradition and observations provided on this forum, I have immediately dismissed the inclosed manual and have not viewed the video tape.[p]I'm not worried about nuttin'[p]Regards,
Jeff[p]P.S. I did get a plate setter as well

Wise One

Jeff Nichols, congratulations, you are a WIINER! You will never regret your purchase. Try the Naked Whiz's site to pick up some recipes and techniques. I think you will find it very much worth your time to download some of the collection there.

Wise One

Wise One, WINNER - WINNER not wiiner.

Unknown

Wise One,[p]At least it wasn't "whiner" ;-).[p]J.

StubbyQ

First thing you need to do it pitch the manual. Video may be helpful but the manual is usually worthless. Hang around here and we'll keep you straight.[p]You know I have heard of eggers fireboxes cracking. After some careful thought I have decided that the real problem is too much heat too soon. They all want to go right out and sear those streaks at 1000°.[p]You may need to season or break it in first with a few low and slow cooks. High heat on a virgin egg may sometimes stress it to fracture. If it does it really won't hurt anything but it just looks ugly. The BGE people will replace it but there is a $25 shipping cost. Unless you're thight with the dealer.[p]Anyway just a thought.[p]Even Temps Friend.

drbbq

Jeff Nichols,[p]Or Weiner. Congrats Jeff. You were a pretty easy sell, that happens a lot around here. Welcome aboard, you'll love the egg and the forum.[p]Eye of round is eye of round. You're jaw will get a worout but it will tatse good.
[/b]

Unknown

drbbq,[p]
How right you are, thanks for the recommendation. It's a nice place and they spoke highly of you.[p]I'm in the preparation mode now, too late for other recommendations on this go 'round but at least I'm on my way (learning phase vice wishing phase). If nothing else this first cut will make a good stew...eventually.[p]Regards,
Jeff

Unknown

StubbyQ,
Makes sense. I'm avoiding my immediate desire to "TRex". I'll keep it below 400 for the first 10 or so cooks. Kinda like seasoning a good piece of cast iron.[p]Regards,
J.

jwitheld

Jeff Nichols,
do not read the manual! totesterone has actually given you the correct method of learning. chew fat here and experiment. after that you can prove the manual wrong.

BucsFanJim

Jeff Nichols,
Welcome! I've had my large for just shy of a year and have NEVER regretted the purchase. One of the defining momenst was a few months back when I did my first lo-n-slo. I awoke on a beautiful Saturday morning...grabbed a cup of coffee and checked the dome temp. It was right where I left it some 10 hours earlier. Almost brought a tear to my eye. <sniff>