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Got Mine!

Copper Magnate
Copper Magnate Posts: 5
edited November -1 in EggHead Forum
Hey, folks, longtime lurker, first time poster. Went out and bought my first BGE last week. Got a large. So far I've done TNW's Dead Simple Spatchcock Chicken (delicious, my very first BGE cook), a brisket (long story but a bbqguru is on the way), and roasted corn (turned out great). We've been having a lot of fun with it and my kids are really into it. My first "real" cook is coming up this weekend. It's my daughter's 2nd birthday party and we are making pp. I've ordered 3 pork shoulder butts, and I need some advice. I suppose I'll make that a separate post.[p]Thanks for all of the advice and recipes. Looking forward to trying as many as possible.
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Comments

  • Mark Backer
    Mark Backer Posts: 1,018
    Copper Magnate,[p]congrats and welcome to the cult...I mean club. [p]Not really on topic, but let me highly suggest the easy steaks recipe in the big green egg manual / cookbook. [p]The only thing we changed was a rub we get at our butcher shop, but big ribeyes cooked at 750 for 3 to 3.5 minutes per side then close both vents for 4-6 minutes (depending on your preference), burp the egg, then remove and serve. [p]The egg simply makes the best steaks you'll ever eat.
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  • Copper Magnate
    Copper Magnate Posts: 5
    Mark Backer,[p]Thanks for the advice and welcoming. Steaks are what really got me started into this. I am anxious to try all types and methods. TREX'ing is on the agenda too.
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  • Smoked Signals
    Smoked Signals Posts: 505
    Copper Magnate,
    Don't forget the steak thickness ... I tried 1" steaks last night and they were over done. I would recommend 1.5" minimum.
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  • Mark Backer
    Mark Backer Posts: 1,018
    Smoked Signals,[p]sorry about that. I had a 16 pound ribeye cut into 14 steaks, so they are about 1.25 inches thick and a little over a pound each. [p]Your mileage may vary...
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  • JSlot
    JSlot Posts: 1,218
    Get rid of that BGE Manual now!!! LOL. That's probably the only recipe that works from it. The only useful pages are the cutaway view of the BGE parts and the warranty card. The rest is firestarter![p]Jim
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  • Unknown
    Unknown
    Smoked Signals, I believe the advice to buy USDA Choice or better and get em 2" thick is right on target. But I also believe you can do 1" ones with a little adjusting to the method and timing...simply put...I believe a lower temp sear and cook will go a long way in making them suckers taste right and not get over cooked. I got into tring to do thin ones because we eat at several mexican restaurants that serve beef that has been cut real thin and cooked but yet very tender...when I tried it on the egg all I got was tough and burnt even though I was flippin like crazy (if the outside of a real thin piece of beef looks right the inside is proly too done). What I have done since is like I said...brought egg up to 375 and closed some vents and let settle at 400 and then start the cook and flip often.

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