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Out of the Shadows

Satch_Q
Satch_Q Posts: 105
in EggHead Forum
Just thinking it was time I jumped in and offered my thanks to everyone here. Brought home my first egg in mid April and have been gaining weight ever since. I hit the ground running with a 9lb pork butt and was blown away. Prior to the egg all I ever did was throw some steaks or burgers on the gasser so my experience was very limited. With the help of the all of you I've managed three rib cooks, a couple full packer briskets, turkey breast, a couple spatchcocked chickens, couple of tri tips and more ribeyes and porterhouse than I dare mention. The only failure was the turkey breast and it wasn't to bad either. Just put it on a little early and got to experience the taste of bad smoke. Lesson learned. And, did I mention the deep dish pizza. Now, I'm not a pizza cook with an oven let alone over charcoal. Sure, I've done a few inside but never a deep dish and never over a bed of coals. A couple quick glances here and I just went for it. When I opened the lid, whoa!

Anyway, Thanks to everyone for making this an enjoyable addiction. My wallet hates y'all but I don't.


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Comments

  • SciAggie
    SciAggie Posts: 6,481
    Killer pizza! Do you have a recipe to share? That's a cook that is on my short list.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    NO FORKS  :o\

    Glad you're hooked! You had no chance! 

    Man vs. Egg

    Egg wns every time.
    New Albany, Ohio 

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  • YYZegger
    YYZegger Posts: 231
    Nice cooks, the forum has also helped me out tremendously!

    Toronto, Canada  LBGE
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  • Satch_Q
    Satch_Q Posts: 105
    @SciAggie Unfortunately I do not. Flew by the seat of my pants on that one. I'll put pen to paper here and see if I can remember the details. If so I'll share. I did use a basic dough recipe but I modified it for a deep dish using some recommendations from this forum. More specifically I think I added shortening to the mix or maybe more oil. Making notes and taking photos are my two biggest pitfalls. I just scoured a bunch of recipes, did my own thing and it worked out.
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  • SciAggie
    SciAggie Posts: 6,481
    @Satch_Q No worries friend. That just looks really good.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Great looking stuff! Welcome.
    ---------------------------------------------------------------------------------
    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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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Good stuff. 

    Welcome. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Way to come out swinging!  Awesome looking cooks there my friend. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • YEMTrey
    YEMTrey Posts: 6,835
    Nice looking eats.  Everything looks spot on.  That deep dish pizza though. 

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • RAC
    RAC Posts: 1,688
    Nice cook's! Welcome

    Ricky

    Boerne, TX

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  • Satch_Q
    Satch_Q Posts: 105
    SmokeyPitt said:
    Way to come out swinging!  Awesome looking cooks there my friend. 
    Thanks! Just beginning to recover from a food coma would be more accurate. 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks great on all fronts man. Welcome. Nicely done.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • hapster
    hapster Posts: 7,503
    Welcome! Nice cooks so far... Looking forward to more. Enjoy!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • pgprescott
    pgprescott Posts: 14,544
    Welcome to the insanity. Really nice looking work. Looking forward to more great posts and pics. Love it. 
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  • stemc33
    stemc33 Posts: 3,567
    Welcome. Looks like you've been holding out too long. Keep the pics coming. Everything looks great. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • bluebird66
    bluebird66 Posts: 2,951
    Welcome, that's some killer looking food!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • MRbge
    MRbge Posts: 40
    Looks like there wasn't much of a learning curve.  All cooks look perfect. :)
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  • Satch_Q
    Satch_Q Posts: 105
    Thanks again everyone for the kind words and the warm welcome. I owe all of the credit for those initial cooks to this forum. Operationally, I found the egg to be rather easy to get a handle on. I had been lurking here for months before making the purchase so I felt fairly confident from the get go. All I had to do was jump in and put to practice what I had read. After the initial trial run without food, all the concepts pertaining to temp control proved out and I was on my way. As I gain some experience or discover new techniques I'll be sure to post more often. 
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  • PASmoke
    PASmoke Posts: 279
    Deep Dish looks solid! 
    Atlanta, GA - Large BGE x 2

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  • johnkitchens
    johnkitchens Posts: 5,234
    Wow! You have hit the ground running. Outstanding! Your deep dish looks great. I am looking forward to more of your cooks. 

    Where are you located? 

    Louisville, GA - 2 Large BGE's
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