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First cook...lots of egg porn pics NSFW!
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rmercier
Posts: 212
Had to assemble inside on Thursday because the heat and humidity here in Va was horrible:
So, to start things off....i went to Home Depot and built this raised grid for later use:
I filled the egg up with lump and fired it up. I wasn't sure exactly how to get it fired up correctly so I waited to close it up until a good majority of the lump was white hot. I closed the vents down quite low but temps still got up to 700.
:
my plan was to cook my steak at around 400....trying to keep temps low to cure the gasket. So I went ahead and cooked it at high temps and then took the opportunity to play around and and learn how to use everything. I wanted to learn how to get it down to about 250 and maintain that temp. I finally got it down by closing all vents and opening back up slightly.....that took a while. Oh yeah....I burned the gasket a bit with the electric starter. I also had a bit of a flashback, but I was wearing my firesafe gloves.
Also, was watching golf yesterday during this whole process....this was actually going on 15 miles from my house. I used to caddy at this RTJ course back in the day
Pre and Final product. Dry aged ribeye with a blackened/Coffee rub I made (enjoyed with some wine of course)
So, to start things off....i went to Home Depot and built this raised grid for later use:
I filled the egg up with lump and fired it up. I wasn't sure exactly how to get it fired up correctly so I waited to close it up until a good majority of the lump was white hot. I closed the vents down quite low but temps still got up to 700.
:
my plan was to cook my steak at around 400....trying to keep temps low to cure the gasket. So I went ahead and cooked it at high temps and then took the opportunity to play around and and learn how to use everything. I wanted to learn how to get it down to about 250 and maintain that temp. I finally got it down by closing all vents and opening back up slightly.....that took a while. Oh yeah....I burned the gasket a bit with the electric starter. I also had a bit of a flashback, but I was wearing my firesafe gloves.
Also, was watching golf yesterday during this whole process....this was actually going on 15 miles from my house. I used to caddy at this RTJ course back in the day
Pre and Final product. Dry aged ribeye with a blackened/Coffee rub I made (enjoyed with some wine of course)
LBGE in Northern VA
Comments
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Welcome aboard and enjoy the journey. Way to jump right in. What follows is a great site for all things ceramic: http://www.nakedwhiz.com/ceramic.htm Chances are that any questions you may have (like how to align the DFMT so it doesn't move when you open the dome) are answered somewhere within the site.Louisville; 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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Yes indeed. Nice looking steak.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Nice pics and steak looks delicious. Enjoy your egg.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Thanks lou...I've perused that site quite a bit and have absorbed a lot of the info. I'll have to take another look for ignition and temp control info.LBGE in Northern VA
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Nice cook but NSFW? I was hoping for some scantily clad women!Large Big Green Egg in a nest. North Shore of Boston.
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@rmercier, where you at? I'm in Richmond. Suggest adding your city to your signature line.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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Nice photos.
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In addition to what @lousubcap said, I have also learned a lot from thirdeye: http://playingwithfireandsmoke.blogspot.com/ And I am sure you have heard of the Ceramic Grill Store: http://www.ceramicgrillstore.com/
Your beautiful Egg and gasket will all be black soon enough.
. Welcome! Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Nice job on the steak. Gotta catch that temp on the way up.
That at egg will never be so white again. -
Nice job on the post and very informative for a newbie like me. I hope to fire my eggs up for the first time today, if it ever stops farkin raining here. Man that steak looks good.
Titusville, Fl. and just bought XL and Med BGE. "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks. -
Looks wonderful -- great job!!! You will only enjoy your Egg more and more as time goes by, and you keep cooking.
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Nice looking steak!
A few suggestions... Don't ever let the temp go and then try to bring it back down. Takes forever! Catch it on the way up; start closing down the vents when you get close to your target temp. Once you get the hang of vent settings for specific temps, you can light the lump and set them for your target. When you come back from food prep, the egg should be in the neighborhood. And you will never overshoot (not by much anyway).
No need to let all the coals turn white. This is not your father's Weber.
Fill with more lump, up to the top of the fire ring is fine. When done, close the vents and the fire will go out so you aren't wasting lump. Often, there's plenty left for the next cook or two (depending on how hot and how long you went the first time). Just stir to get rid of the ashes and then relight. Right now, I'm on my 3rd or 4th cook with the same load of lump.
Not that it looks like you did, but there's no need to get anal about placement of lump. Many of us just dump it right out of the bag and light. Some will tell you to hand select larger pieces and place them on the bottom. It works for them, I guess. If I had to do that, I'd buy a gasser!
Welcome to the madhouse!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Welcome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Thanks Carolina...I think that's where I went wrong...letting the coals get too hot. So, once the coals get going, close the lid and start watching the temps, correct?LBGE in Northern VA
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Basically I get the coals going then shut the top if you leave it open in about 10 mins you will have a raging inferno.... Which is good when I cook pizza at 700 degrees LOL but anything else that is a bit hot.
Light the coals get them going shut the top. Open vents on top all the way up and about 2in on the bottom will get you to about 325-350 in 10 mins.Jacksonville, FL -
Yep. And I only use the daisy wheel for low and slow cooks. Anything above 250°, I leave the top wide open and control with the lower vent. For example, on my large, I close the screen on the bottom, open the bottom solid metal slider to about 3/4" to 1" and remove the daisy. When I come back to check, I have 400°. Every single time. All eggs aren't exactly the same so play around with your settings and see what your temps are at different vent openings. Good luck!rmercier said:Thanks Carolina...I think that's where I went wrong...letting the coals get too hot. So, once the coals get going, close the lid and start watching the temps, correct?I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Good job, and welcomermercier said:Had to assemble inside on Thursday because the heat and humidity here in Va was horrible:
So, to start things off....i went to Home Depot and built this raised grid for later use:
I filled the egg up with lump and fired it up. I wasn't sure exactly how to get it fired up correctly so I waited to close it up until a good majority of the lump was white hot. I closed the vents down quite low but temps still got up to 700.
:
my plan was to cook my steak at around 400....trying to keep temps low to cure the gasket. So I went ahead and cooked it at high temps and then took the opportunity to play around and and learn how to use everything. I wanted to learn how to get it down to about 250 and maintain that temp. I finally got it down by closing all vents and opening back up slightly.....that took a while. Oh yeah....I burned the gasket a bit with the electric starter. I also had a bit of a flashback, but I was wearing my firesafe gloves.
Also, was watching golf yesterday during this whole process....this was actually going on 15 miles from my house. I used to caddy at this RTJ course back in the day
Pre and Final product. Dry aged ribeye with a blackened/Coffee rub I made (enjoyed with some wine of course)
Ross -
Those Rioja red wines are really good :-)
Large Big Green Egg
Weber Gold
Old Smokey
San Diego, Ca
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