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New Egghead

Simply_SmokinSimply_Smokin Posts: 20
edited August 2012 in EggHead Forum
New Egghead here. Got a Large Egg for Father's Day. I've enjoyed reading and learning from the forum. I've had successfull cooks so far, ABT's, smoked chicken, "Pig in the Orchard"(pork tenderloin stuffed w/ apples), and burgers. Can't wait for opportunity for first brisket or pork butt.


  • Welcome! Happy cooking it's a great tool!
  • ncbbqncbbq Posts: 257
    Welcome, sounds like you are well on your way. I would definitely start with the pork butt as these are really easy to get great results. Then give a brisket a try. Don't be discouraged if your first briskets aren't awesome. They are tough to get good at first. I am still working on them myself. Never gone wrong with a pork butt though as they are very forgiving.
  • Welcome, I second starting with the butt!
  • ccpoulin1ccpoulin1 Posts: 390
    Welcome aboard!  I am going to do my first butt this weekend.  So far because of the help and advice from others i have yet to fail.  Good peopl and good advice=good food!

    "You are who you are when nobody is looking"

  • Welcome!
  • lousubcaplousubcap Posts: 16,801

    Welcome to the cult.  Here's a great intro/reference site- enjoy the journey.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I'll be glad to share pictures once I figure out how to attach them.
  • newegg13newegg13 Posts: 231
    Welcome onboard.  Lots to learn from lots of good people here.  I'm going to get my butt on this weekend too.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • cortguitarmancortguitarman Posts: 2,061
    Welcome. Tell us more about the pig in the orchard. I'd like to make that.
    Mark Annville, PA
  • TitanmanTitanman Posts: 30
    Welcome!!! Im a new egghead also. There is so much information on this forum site that it is unbelievable.
  • I wish I could take credit for "Pig in an Orchard" but it is from BBQ USA by Steven Raichlen. You take a 2 1/2 to 3 lb pork loin, stuff it with a dried apple and spice mixture. Cook slow and low for about 1 to 1 1/4 hours and the last 15 minutes or so baste with red pepper jelly. It is served with a Spicy Apple Glaze which the recipe is included.

    I have cooked a lot of different things from the cook book with my gasser before getting my Egg and cant wait to try them on my Egg.

    I'm no expert but think it is a good reference to have in the library.

  • welcome. do the butt before the brisket. very good advice above. let us know when you are ready. we'll be here
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • gatorBGEgatorBGE Posts: 81
    Large Egg October 2011
    MiniMax December 2014
  • nolaeggheadnolaegghead Posts: 26,721
    My best advice is to read up, then execute.  Learn from what you do.  The egg is pretty easy to control, and therefore easy to cook excellent food over other grill designs.  You have experience that will carry over.  Welcome to fine cooking.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Pig in the Orchard before and after. I used Tenderloins and butterflied them for the apple stuffing. This was my first cook. The Egg is not that clean now!!!
  • Gotta try that soon! Love apples!
  • SmitySmity Posts: 57
    Pig in the orchard is going on my list!
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