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New Egger - A Few Cooks

Tack25
Tack25 Posts: 4
in EggHead Forum
Hello there! I recently got a large big green egg and I am loving it! First cook was an 11 pound packer brisket seasoned with salt and pepper that turned out phenomenal. Also have done 1 spatchcock chicken that was seasoned with Salt Lick Chicken seasoning. Also phenomenal. I think I might try curing and smoking some bacon next.

I am having a blast on this thing though. I have been lurking on the forum for a few weeks and picked up a good amount of tips and tricks that definitely helped me along the way.

Here are a few pics from my few cooks so far:

First fire :)



Brisket pics (lost self control after slicing, so no more pics)


And my first spatched chicken:


Thank you everyone for your wealth of knowledge and can't wait to log some more hours on this bad boy.
Large Egg

Fort Worth, TX
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Comments

  • blasting
    blasting Posts: 6,262

    Welcome, Nice cooks.  Great first post.

    Phoenix 
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  • Eggscuses
    Eggscuses Posts: 406
    All looks great, keep those picture coming.  And welcome to the forum.
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  • lousubcap
    lousubcap Posts: 36,809
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great start right there.  Definitely jumped into the deep end with that brisket.  Congrats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • saluki2007
    saluki2007 Posts: 6,354
    Way to hit the ground running. Welcome and enjoy the ride. 
    Large and Small BGE
    Central, IL

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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Welcome Aboard!  I need to try the spatch **** method...I've brined and beer canned, but want to give this a shot.  Thanks for posting. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Nothing better than the virgin burn. She will never be white again! 
    New Albany, Ohio 

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  • DieselkW
    DieselkW Posts: 915
    SSQUAL612 said:
    Welcome Aboard!  I need to try the spatch **** method...I've brined and beer canned, but want to give this a shot.  Thanks for posting. 
    That's funny, the Buffalo asterisks the offensive word because there's a space after "spatch"
    Sheesh, it's in the bible, it crowed three times before it got "Spatched"

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Tack25
    Tack25 Posts: 4
    Thanks for the kind words everyone! I will be sure to post plenty more photos in the future!
    Large Egg

    Fort Worth, TX
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  • GATraveller
    GATraveller Posts: 8,207
    Welcome. Great looking cooks right out of the gate. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • thetrim
    thetrim Posts: 11,387
    I'd spatchcock the heck outta that. Nice work.   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • georgia boy
    georgia boy Posts: 50
    Anyone else feel like a baby is being born when they see a picture of the "first fire" in a green egg?  Hahaha
    MBGE, LBGE since 2009.  Georgia Born, Nashville Made.
    ig: dewsouthbbq

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  • logchief
    logchief Posts: 1,431
    georgia boy said:
    Anyone else feel like a baby is being born when they see a picture of the "first fire" in a green egg?  Hahaha
    Hey Welcome, they only look like that once.  Nice job on those first cooks
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • bgebrent
    bgebrent Posts: 19,636
    Strong right from the gates!  Welcome aboard.
    Sandy Springs & Dawsonville Ga
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  • SemolinaPilchard
    SemolinaPilchard Posts: 1,282
    There is only one problem, you are using Rockwood right out of the gate. You won't have the joy of finding it after using inferior brands.  =)
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  • bluebird66
    bluebird66 Posts: 2,953
    Welcome and great cooks!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Welcome!!  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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  • SamIAm2
    SamIAm2 Posts: 2,006
    SemolinaPilchard said:
    There is only one problem, you are using Rockwood right out of the gate. You won't have the joy of finding it after using inferior brands.  =)
    It looks like he used the BGE lump for the brisket cook. The Rockwood bag appears to be unopened. @Tack25 nice setup you have there. Do you roll the table outside when you cook? Nice cooks and keep the pictures coming!
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • Tack25
    Tack25 Posts: 4
    Thanks everyone!

    @georgia boy I will definitely miss that pearly white

    @SemolinaPilchard I am loving the rockwood so far. I drove up to CGS in Denton and they were having a great sale on it, so I picked up 4 bags. Definitely noticing a difference from the BGE lump. Seems to burn much cleaner. I also appreciate the tips you sent!

    @SamIAm2 Yes, I keep it under the carport and roll it out when I cook. It is nice having some shade in the Texas heat. If we get an autumn this year, I will defeintely be rolling it out by the pool!
    Large Egg

    Fort Worth, TX
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