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Finally....joined the cult!!
Good morning all! I finally got on board and bought my first Large BGE this week. I seasoned it with a long fire yesterday and plan to do a pork loin and small flat brisket today to break it in.
Any advice that you guys can give me to get going correctly would be appreciated (ie-temp control, etc).
Looking forward to many great cooks and sharing ideas with you guys!
Comments
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Welcome and congratulations on the BGE purchase. You won't regret it. I am new recently as well. My first cook was 2 8lb pork butts. Turned out great. Get the recipes here and get all the info you needs. I picked up the BBQ Guru DigiQ and it is simply amazing at keeping my temps for a long 12 plus hour cook.
Good luck and enjoy.
Sherriff
Hamilton, Ontario, Canada -
Welcome! This site is a great resource for just about anything you could need to enjoy success with the Egg. If its not here there are links provided to a wealth of knowledge and experience. Enjoy the journey and the commroderie of the eggsperience.Marietta, East Cobb, GA
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Welcome to the lifestyle @Texag00. Always good to have another Texan on board; even if you are an Aggie!My advice is to just relax and enjoy using your egg. I have no idea what sort of cooking experience you have but, generally speaking, using the egg is not that difficult. Use this forum to help when you need it and don't hesitate to ask anything!And remember, if you don't post pics it never happened!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Welcome- for the small flat give the "travis method" a go. Works really well for small flats that can tend to dry out if not careful.Greensboro, NC
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Welcome and wow starting with a tough first cook IMO. If you do it right and use this forum I am sure you will be hooked.
XLBGE, LBGE
Fernandina Beach, FL
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Welcome,
I never really thought of it as a cult.
I keep telling the wife it's a journey!!
With many stops on the way.......
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Thx for the welcome all! Well, got the egg stabilized at 275 and meet is on. I'll let you know how it goes
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+1 on the Travis method for a small flat. Here's a link to the post http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1 As for tips, my best tip to new users is to be patient and make sure you give it time to heat up before you put your meat on. Let it burn off the bad stuff for 20 minutes or so so you get good smoke. Otherwise, just start cooking. And pics are key for the site. Welcome!Clarendon Hills, IL
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Welcome aboard-it's a game-changer. And as previously mentioned-ask away when you have questions. You will always get answers-degree of confidence in the info provided can varyLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Welcome ... The egg has changed my attitude about grillin'....hope you enjoy as much as I have/willCharlotte, nc
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Welcome... Get ready to
Meet weird guts in back alleys for lump deals
Have an affair with your butcher to get better prices
Contact AA... They'll know you're coming soon when they find out you bought an egg
By a Steven Spielberg approved camera
Travel far distances to eggfests
Unemployment.. Gotta cook and stay on the forum
Buy every accessory made and make your own
Go to Walmart and buy stretchy pants
Makes up for loss of job selling food off the egg
Be happier than ever
Green egg, dead animal and alcohol. The "Boro".. TN -
Here u go....first shot at bacon wrapped pork loin and small/flat brisket. Great moisture and flavor on both....tried the Travis method on brisket....great flavor but different than traditional brisket....jury still out.
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