New Egger in the CA Bay Area

Unknown · June 2005

OK, after seeing an article on an airplane the other week about the BGE, I found my way to this forum and have been reading the threads obsessively. Went down to Barbeques Galore in Palo Alto this afternoon, and picked up a large BGE, nest, cover, that metal cover that goes on top, and a thermo. I'm going to assemble this over the weekend, and wanted to know what's a good simple dish/recipe for a newbie to attempt on his first try? I'd like a good steak or chicken dish. Thanks, and I look forward to joining the club![p]kevin

Mark Backer · June 2005

kyee,[p]Make a pork tenderloin. Here's how:[p]Fill the fire box about 2/3 of the way up or an inch above the ring of holes around it. Light it in the center of the pile.[p]While the egg is heating, have your tenderloin(s) marinading or seasoned with something and wrapped in saran wrap in the fridge for about 30 minutes.[p]Leave the vents open and the lid up for 15 minutes. Then close the lid with the vents still open. [p]By now, you should be at about 200 or 250. Leave the bottom vent open (or within a half an inch of wide open) and open only the daisy wheel spinny thing at the top. Not the slider. That should be, within a few degrees, 350.[p]Now, once you get to 325-350ish, put on the tenderloin.[p]Flip it every ten minutes and cook it to around 145-150 internal, but no more. Take it off, put on a platter and let it sit for ten minutes, then cut and serve. [p]The biggest mistake folks coming to the egg make is overcooking pork. It's safe after, I believe, 137, forget what your parents and grandparents told you about cooking it to 165 or worse. You just kill the juice and flavor that way.[p]anyway, try it and let us know what you think...[p](i'd advise you to buy a maverick et-73 dual probe wireless thermometer for 39.95 off the internet, and you'll have a much easier time cooking to the proper temps).[p]Good luck!!

Unknown · June 2005

kyee,
Go for the chicken. For the first cook, you might do best with halves. Easy to tend. You will have to learn to start the fire. It really is not hard to do. The dealer that you bought the Egg from should have given you some ideas. You should have gotten a video. Sit down and watch the movie. It will get you started in the right direction.
Set the dome temp of the Egg around 350 or 375. After the temp stablizes, put the chicken on. Keep the dome closed. Check out the chicken about half hour and turn it. By then you will see how it is cooking and get an idea of how long it will take. Usually about Hour to hour and a half. You can put some sauce on the chicken if you like of your taste about 15 minutes before it is done. Good luck and you are going to love this machine.[p]Jerry

Car Wash Mike · June 2005

kyee,
Welcome to the cult or I mean club. I had a little eggsperience, so I went with babybacks my first time.[p]You might as well break it in with a 750 degree fire, wash for the flashback and cook some good steaks.[p]Good Luck,[p]Welcome[p]Mike

BYC39 · June 2005

kyee,[p]What the heck??!!.....Throw a whole pig on there.[p]I do agree that the chicken and pork loin suggestions are good ones. Chicken wings are also an easy way to break thru...

badbruce · June 2005

Hi kyee,
Safeway & Mollie Stones carry natural lump. I normally go to Lazzari in SF on bayshore Blvd. just south of Geneva Ave.
I pay $10.55 for a 40lb. bag, have to buy 3.
Enjoy and welcome.
bruce[p]

BYC39 · June 2005

badbruce,[p]10.99 for a 40 lb bag??????????????!!!!!!!!!!!!!![p]BBQ Galore, Virginia price for BGE coal is up to about $18 for a 20 lb bag....[p]Geesh!!!!!!!

WooDoggies · June 2005

kyee,[p]The best first cook I can think of is a thick ribeye covered in fresh cracked pepper and a little salt seared hot to a near char on the outside and rare to med rare on the inside.[p]But first before you eat, crack a beer, pour a little on the egg, a little on your head and do the funky chicken clockwise around the egg at least once.... then and only then will your egg be properly broken in.[p]Welcome to the forum and good luck![p]John

LasVegasMac · June 2005

kyee,[p]I think I'd go for Chicken and Straps.[p]Chicken: halves would be easy, or thighs and legs. Lots of recipes here or on the Internet for seasoning. Good stuff.[p]Straps: for your brand new BGE. You know, when the ground starts moving - ?[p]Sorry, could not resist. [p]Welcome to the "cult", you will not be disappointed. For me, the hardest thing was learning to control the temp. Don't start with the vents wide open, or you will have a volcano in no time. Small openings, smaller adjustments to get the temp where you want it.[p]This forum (and the new one replacing it) is a huge source for knowledge.[p]Good luck and Happy Eggin'[p]LVM

Car Wash Mike · June 2005

<p />WooDoggies,
Great advice but the most important thing is to get a virgin pic.
We are going to have a blast at The Royal.[p]Mike

Smokin' Todd · June 2005

kyee,
Alot of good advice. I would just go with the meat you like best. In terms of temp I would go with the lower temps. Being inexperienced might cause unwanted flare ups and char you meat.
ST

Drivr · June 2005

WooDoggies,
Clockwise?!?! no wonder mine talks to me in my sleep. I will have to go and share another beer with it as soon as possibe.

Prof Dan · June 2005

kyee,[p]You are lucky to live in the Bay Area -- see lazzari.com for good lump charcoal. Amazingly, here in Southern Calif, we have very few sources of good lump.[p]Welcome!

Bordello · June 2005

kyee,
If you're looking for lump charcoal you might want to check your local Wal-Mart for Royal Oak, mine has it in the outside garden dept. (I'm in the Sacramento area) It's a good burning lump and in my opinion not as strong a smoke flavor/taste as Lazzari is.[p]Cheers,
New Bob

SMITTYtheSMOKER · June 2005

Good to see some Eggs here in the Bay Area, now if there was an "Eggfest" so I could score a deal on one of those demos.
I'm in the process of building a new outdoor kitchen to house a large...just a matter of time.[p]I'm currently buying "Best of the West" lump charcaol for $12.87 for a 40lb bag at Smart and Final in the Santa Clara area.[p]Congrats on the new Egg.[p]-Smitty

Prof Dan · June 2005

SMITTYtheSMOKER,[p]Best of the West is fairly good -- it tends to be large chunks of Mesquite, which burns hot. It's also very inexpensive, which is a good thing![p]But I've heard that the Lazzari lump is a lot better, although I don't know from personal experience. They don't sell their products down south.

Unknown · June 2005

Thanks for all the great suggestions. I've already been a Lazzari user for sometime now, using my oval Weber to smoke and grill over the years. Now that I have a REAL smoking tool, I look forward to some awesome results. [p]I went ahead, did a Google search, and just ordered the Maverick ET-73, looks like a very handy tool to have. I'm leaning towards doing some Porterhouses, Ribeyes, or some chicken halves.[p]I did get the video tape with the BGE, but my problem is that I no longer even have a VHS player in my house! I have lots of Tivo, DVR's, DVD players, and even HD devices, but no VHS anymore! I'll have to take the take to my work and see if I can watch it there. [p]How do I sear the steak, and then slow cook it after?

Unknown · June 2005

BYC39,[p]Keep in mind this is mesquite. This wood does not impart the "sweet smokey flavor" we expect from out hardwood lump charcoal. [p]It's almost always very inexpensive, but for a reason. I'm not saying it doesn't have it's place, but it aint a good hardwood lump....[p]bc[p][p]

Bobby-Q · June 2005

kyee,
First of all welcome. Second, it's a cult, not a club. The traditional first thing on the egg should probably be the Kool Aid.[p]Ok, after the Kool Aid maybe try some bread, just to freak yourself and your family out at how well the egg does with baking. If you need a good simple recipe just shoot me an e-mail and I'll hook you up.

New Egger in the CA Bay Area

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