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My first cook on the BGE

GriffinGriffin Posts: 7,672
edited 4:50PM in EggHead Forum
I was a little nervous about cooking for the first time on my new BGE, even though I have done tons of research on it and lurked here on the forum for awhile. Still, I didn't want to throw an expensive piece of meat on there, but I also didn't want to do something fast like burgers or chicken breasts. I guess I wanted to play around and see how the temperature worked, how long it would take to recover from opening the lid, how long it would take to raise and lower the temp. I digress.

Anwyay, I decided to go with chicken thighs. In my opinion the second best part of the bird after wings. Nothing fancy. 6 thighs, 3 with Dizzy Dust (first time trying it) and 3 with John Henry's Cilantro and Lime.

Here they are on the BGE. I started them off around 350 with the placesetter and used Central Market's Mesquite Lump and some hickory and mesquite chips thrown in for smoke.

It was chilly enough that we had a little fire going

Here's a pic of the finished chicken

And now it's the wife's turn to step up to the BGE. She said she wanted to learn it along with me and has already expressed an interest in doing casseroles and mac and cheese and other stuff. Last night, she started simple with creamed spinach.

Melting butter

Stacie posing for the camera

Stir stir stir

Not the greatest plated pic in the world, but I was hungry and didn't care anymore.

I can't tell you how good that chicken was. I've been grilling and smoking for almost 13 years and those were probably the best thighs I have ever done. The skin was nice and crispy, the meat was so unbelievable juicy and had a nice pink color from the smoke. Oh, it was to die for. I almost want to run and grab the leftovers I packed for lunch. And Stacie's creamed spinach was really good. I don't even like spinach and I went back for seconds.

And the BGE was great. It held right around 350 the whole time. Didn't have to adjust the vents at all. It recovered quickly when the lid was open. It didn't take long to ramp up the temp for Stacie to do her spinach. I think we did it around 500deg.

The only complaint I had was the Central Market Lump Charcoal. Not sure if I will buy it again. It popped and sent a lot of sparks out. Not happy about that.

Man, I wish I could leave work and go cook something else right now.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings



  • Woody69Woody69 Posts: 360
    Sounds like you are off to a good start ! Welcome to the cult. :)
  • He's hooked :woohoo:
  • Griffin and Stacie, it's always nice to see someones first cook. :)

    Indeed, the chicken and spinach look great. Love the crisp skin you got on those thighs.
  • 2Fategghead2Fategghead Posts: 9,623
    Griffin and Stacie, You are in for a life long experience. Keep coming back to the forum and never stop experimenting. Soon you two will have you own eggs... :woohoo:
  • deepsouthdeepsouth Posts: 1,796
    fantastic first cook! looks great!
  • And now, for your next trick...use those chicken leftovers and make a BBQ chicken pizza. BBQ sauce, cheese, chicken, caramelized onions, a little bacon (fry it up first). Full load of lump, plate setter legs down, little green BGE feet on top of the plate setter, pizza stone on top of the BGE feet. Let the fire get burning nice and clean, no stinky smoke, and let the egg ceramic get good and hot. 500 degrees or so.

    We all remember our first cook (mine was pizza...and the beginning of the end of my first gasket).

    Glad your wife shares your passion. Fun times. Keep on posting, and having fun.
  • Griffin & Stacie,

    Welcome to the forum and to the BGEggsperience. You are in for a lot of fun.

    The cook and the pics are great. Keep posting so we know what you are doing. And, most of all, have a lot of fun with the BGE. It is a great way to cook.
  • BacchusBacchus Posts: 6,019
    Congrats on your first BGE cook. The chicken looks great. Good to see the Mrs jumping in on the action also.
  • Yep, when you start dreaming about what you're going to cook next at work...hook, line and sinker. Great timing for a new egg with Christmas around the corner, can you say eggessories!

    Happy egging!
  • Chicken looks tasty. Might suggest using a drip pan on top of the plate setter to help keep it from getting gunked up with drippings.
  • DrZaiusDrZaius Posts: 1,481
    Congrats and GOOD JOB!
    This is the greatest signature EVAR!
  • Mr HollowayMr Holloway Posts: 2,034
    Welcome :)
    Great job on your first cook.
    This is the greatest place for help and info. The search has an endless supply of amazing tips.
    You guys are going to have a blast with the Egg.

  • Way to go. Chicken looks great. I know you and your wife will enjoy your new egg.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • GREAT beginning to an addiction! The chicken and spinach pictures were beautiful and I want to see lots more of them.

    As you get more accessories, try the spider with a pizza stone on it instead of the plate setter. A lot easier to handle and works just as well. Visit and make your wish list!

    Judy freezing her Butt off in San Diego
    Judy in San Diego
  • MikeeMikee Posts: 831
    Chickens thighs are good; just as good as wings. I am a new egger as well, just recently hatched. I am amazed at how good things turn out.
  • FatDogFatDog Posts: 39
    Welcome to the world of the BGE. I'm with you on being at work and thinking about what I'm cooking when I get home. BTW, tonight it was pizza.
  • Griffin,

    Nice looking cook! Keep them coming.



    Caledon, ON


  • Look GREAT! Nice pic's and Welcome!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • dhuffjrdhuffjr Posts: 3,182
    That chicken does look mighty tasty.
  • GriffinGriffin Posts: 7,672
    Thanks for all the kind words. This forum is what pushed me towards getting one and the Eggfest in Plano sealed the deal. We are hooked.

    There will be plenty more pictures to come. WE are pretty avid grillers and generally cook outside 3 to 4 times a week. We'll make sure to post them up for ya'll to share.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • FiretruckFiretruck Posts: 2,679
    Well done, glad you shared. Congrats on the first cook. ;)
  • WOW! Crispy skin on the first try! I'm impressed. It took me many a try before I could get the skin as crispy as I like. Well done and welcome to Eggland.
  • LDDLDD Posts: 1,225
    chicken looks great... so does the spinach.
    context is important :)
  • Looks good! Welcome aboard!
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