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Unbelievable

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Unknown
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edited November -1 in EggHead Forum
I picked up my BGE last weekend, grilled some porkchops on Sunday, they were ok. I put a whole chicken on this afternoon, cooked it for 21/2 hours at 250 or so. When I cut into it the juices flowed, my family and I could not believe how moist it was and the taste was unbelievable. You would have thought I poured water in the pan after I cut it up. I can't wait to do a turkey or big roast. I was surprised how easy I was able to control the temp and keep it there.
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  • Sundown
    Sundown Posts: 2,980
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    And to you Canesfan, welcome. You're now a member of the Cult of the Big Green Egg. You will spread the "word" to neighbors and total strangers on the street. Your family will roll their eyes when you start telling people how you "stabilized the temp at 250º . . . ." You'll huddle with other Cult members at "Eggfests" around the nation to discuss the merits of rubs, marinades and the characteristics of different charcoals. You'll be feared by some and revered by others and envied by many. You new life has just begun . . .
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  • truhokie
    truhokie Posts: 17
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    Listen to him. I've been Egg'n since Christmas and my family and friends are alread sick of hearing about it. Until I cook for them, of course.
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  • Unknown
    Unknown
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    Sundown,
    Thanks Sundown, that chicken had a great taste the best I have ever grilled. I bought a wireless thermometer at Bass Pro and it worked great. I'm off and Eggin and loving it.
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