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Hello from PA
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Welcome! Lots of good advice here. Have fun and enjoy!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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logchief said:Hey Welcome and +1 on the pork butt (small one 5-6 lbs. Get a bone in and when the bone pulls free (1-1.5 hrs per lb.) it'll be ready to go. Try a fire first and get the temp dialed in around 250-275 with no meat.
Check out amazingribs.com great site for all things BBQ and the Memphis Dust rub recipe is great.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.htmlXLBGE
Lewisburg, PA -
Good luck on your first cook. Pork butt, ribs, chicken whatever you make, I'm sure it will be great! I highly recommend you try a spatchcock chicken within the first few weeks, you'll be amazed at how moist it is! My family also loves chicken thighs with Alabama white sauce. Have Fun!
Lititz, PA – XL BGE
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Welcome. We're in Lancaster, PA. Enjoy your new egg. For chicken I would definitely recommend Spatchcock. Very easy and it comes out great. Start looking for a good source for meat and cooperative butchers.
Large BGE
Barry, Lancaster, PA -
Welcome! I've had my XL for a year-and-a-half and love it so much the wife asks me when I'm going to let her cook something (indoors). Hope you enjoy yours as much as I do.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths ans crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turn out great every time.Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
NonaScott said:Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths ans crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turn out great every time.
How big of a chicken? I'm used to spatchcocking those small 4-5 lbs chickens.
Was wondering if your 4 hour guideline is for larger chickens or the little ones?
LBGE/Maryland -
KiterTodd said:NonaScott said:Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths ans crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turn out great every time.
How big of a chicken? I'm used to spatchcocking those small 4-5 lbs chickens.
Was wondering if your 4 hour guideline is for larger chickens or the little ones?Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
NonaScott said:Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths ans crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turn out great every time.NonaScott said:Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths ans crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turn out great every time.stlcharcoal said:nhk19 said:stlcharcoal said:nhk19 said:stlcharcoal said:What kind of wood is that deck made out of?? Looks like ipe or something from down south?
IPE or ipe.....pronounced "eeepay". It's a Brazilian walnut tree--super heavy dense stuff. My deck is tigerwood which is similar from Brazilian cashew. I'm not too happy with it because it fades like crazy and is starting warp a little after only 3 yrs.
So....Rockwood lump is the best? I'm new at this BGE stuff. Trying to learn.
So they say on the charcoal. It's all I use. Haha. Welcome aboard, you'll have a blast.stlcharcoal said:nhk19 said:stlcharcoal said:nhk19 said:stlcharcoal said:What kind of wood is that deck made out of?? Looks like ipe or something from down south?
IPE or ipe.....pronounced "eeepay". It's a Brazilian walnut tree--super heavy dense stuff. My deck is tigerwood which is similar from Brazilian cashew. I'm not too happy with it because it fades like crazy and is starting warp a little after only 3 yrs.
So....Rockwood lump is the best? I'm new at this BGE stuff. Trying to learn.
So they say on the charcoal. It's all I use. Haha. Welcome aboard, you'll have a blast.stlcharcoal said:nhk19 said:stlcharcoal said:nhk19 said:stlcharcoal said:What kind of wood is that deck made out of?? Looks like ipe or something from down south?
IPE or ipe.....pronounced "eeepay". It's a Brazilian walnut tree--super heavy dense stuff. My deck is tigerwood which is similar from Brazilian cashew. I'm not too happy with it because it fades like crazy and is starting warp a little after only 3 yrs.
So....Rockwood lump is the best? I'm new at this BGE stuff. Trying to learn.
So they say on the charcoal. It's all I use. Haha. Welcome aboard, you'll have a blast.stlcharcoal said:nhk19 said:stlcharcoal said:nhk19 said:stlcharcoal said:What kind of wood is that deck made out of?? Looks like ipe or something from down south?
IPE or ipe.....pronounced "eeepay". It's a Brazilian walnut tree--super heavy dense stuff. My deck is tigerwood which is similar from Brazilian cashew. I'm not too happy with it because it fades like crazy and is starting warp a little after only 3 yrs.
So....Rockwood lump is the best? I'm new at this BGE stuff. Trying to learn.
So they say on the charcoal. It's all I use. Haha. Welcome aboard, you'll have a blast.stlcharcoal said:nhk19 said:stlcharcoal said:nhk19 said:stlcharcoal said:What kind of wood is that deck made out of?? Looks like ipe or something from down south?
IPE or ipe.....pronounced "eeepay". It's a Brazilian walnut tree--super heavy dense stuff. My deck is tigerwood which is similar from Brazilian cashew. I'm not too happy with it because it fades like crazy and is starting warp a little after only 3 yrs.
So....Rockwood lump is the best? I'm new at this BGE stuff. Trying to learn.
So they say on the charcoal. It's all I use. Haha. Welcome aboard, you'll have a blast.stlcharcoal said:nhk19 said:stlcharcoal said:nhk19 said:stlcharcoal said:What kind of wood is that deck made out of?? Looks like ipe or something from down south?
IPE or ipe.....pronounced "eeepay". It's a Brazilian walnut tree--super heavy dense stuff. My deck is tigerwood which is similar from Brazilian cashew. I'm not too happy with it because it fades like crazy and is starting warp a little after only 3 yrs.
So....Rockwood lump is the best? I'm new at this BGE stuff. Trying to learn.
So they say on the charcoal. It's all I use. Haha. Welcome aboard, you'll have a blast.XLBGE
Lewisburg, PA -
NonaScott said:Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths ans crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turn out great every time.XLBGE
Lewisburg, PA -
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Welcome aboard and enjoy the journey.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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Another welcome from PA! Keep things simple and read nearly every thread to learn. Take everything with a few grains of salt.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Shiff said:Welcome. We're in Lancaster, PA. Enjoy your new egg. For chicken I would definitely recommend Spatchcock. Very easy and it comes out great. Start looking for a good source for meat and cooperative butchers.XLBGE
Lewisburg, PA -
Sea2Ski said:Another welcome from PA! Keep things simple and read nearly every thread to learn. Take everything with a few grains of salt.XLBGE
Lewisburg, PA -
calracefan said:Chicken I would suggest Spatchcock style raised direct @ about 400F. Whatever you choose , you will enjoy, let the smoke clear before putting the meat on (if the smoke smells good its ready to go ). Ribs are approx. 5-6 hour cook, Pork Butt 1,5 - 2hrs per pound @ 250. Don't sweat it if you don't get exactly 250 , 275 will work fine. Pork Butt cook to temp/probe ease, approx. 200 or when it probes easily. Ribs bend easily or toothpick easily probes. Enjoy !XLBGE
Lewisburg, PA -
deadlyfrog said:Welcome XL egger. As the rest said do a good pork butt... My XLer is located just north of you in Williamsport. Close enough that I may be able to smell the pork from your deck.XLBGE
Lewisburg, PA -
pescadorzih said:Welcome to the site. I'm in SE PA.
Fellow XL owner.XLBGE
Lewisburg, PA -
Welcome to the BGE Forum. You will certainly enjoy the XL, as your first. Just a heads up, wallet genocide is about to begin.
The insight shared thus far, is typical, as these folks are extremely knowledgable about all things BGE.
Take it slow, and have fun. Your going to have incredible food."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
nhk19 said:deadlyfrog said:Welcome XL egger. As the rest said do a good pork butt... My XLer is located just north of you in Williamsport. Close enough that I may be able to smell the pork from your deck.
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nhk19 said:pescadorzih said:Welcome to the site. I'm in SE PA.
Fellow XL owner.SE PA
XL, Lg, Mini max and OKJ offset -
deadlyfrog said:nhk19 said:deadlyfrog said:Welcome XL egger. As the rest said do a good pork butt... My XLer is located just north of you in Williamsport. Close enough that I may be able to smell the pork from your deck.XLBGE
Lewisburg, PA -
pescadorzih said:nhk19 said:pescadorzih said:Welcome to the site. I'm in SE PA.
Fellow XL owner.XLBGE
Lewisburg, PA -
YukonRon said:Welcome to the BGE Forum. You will certainly enjoy the XL, as your first. Just a heads up, wallet genocide is about to begin.
The insight shared thus far, is typical, as these folks are extremely knowledgable about all things BGE.
Take it slow, and have fun. Your going to have incredible food.XLBGE
Lewisburg, PA -
^^^^^ Yes to all the options above. But you can spread out the pain so SWMBO does not get suspicious.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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lousubcap said:^^^^^ Yes to all the options above. But you can spread out the pain so SWMBO does not get suspicious.XLBGE
Lewisburg, PA
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