Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

neww egger - all the way from Canberra Australia

Unknown
Unknown
edited November -0001 in EggHead Forum
Hello,

my name is Alex and I am a typical aussie working mum..who has discovered the joys of Egging!! I am the queen of the BBQ at my place and after grilling for years on a gas four burner I decide there had to be a better way....and there is, its called the BGE way.

I wet out today and purchased my fist egg, the dealer told me I am only the second egger in Canberra, woo hoo. I cooked my first chicken and it was superb, a little dry in the breast but not too shabby for my first attempt.

I look forward to sharing with you all my triumphs ans seeking advice when I screw up :P

cheers
Queenie
· Share on FacebookShare on Twitter

Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Welcome to the BGE family.

    Just a small hint to keep the breast meat from drying out while the dark meat gets up to temp you should put some ice in a zip lock bag of the appropriate size and ice down the breast for 20-30 minutes prior to the cook.

    This will allow the dark meat to finish about the same time as the white meat. Everything will be moist.

    Ref: Mad Max Turkey
    · Share on FacebookShare on Twitter
  • Frank from Houma
    Frank from Houma Posts: 5,755
    Welcome to Egg nation. I have only been Eggin for about two months and I'll pass along the good advice I was given.

    Read the manual
    Watch the video
    Ask lots of questions
    Enjoy the Egg
    Post plenty photos

    How about shrimp on the barbie from down under?
    · Share on FacebookShare on Twitter
  • BobS
    BobS Posts: 2,485
    Welcome to the world of the BGE. You will love it.

    There is a lot of good information on the site shown below and I especially recommend reading about flashbacks.

    http://www.nakedwhiz.com/

    My wife and I have had the pleasure of visiting Australia (Sydney and Brisbane mostly) and we love it. You have a lot of wonderful sausage and lamb over there and they are wonderful on the grill.
    · Share on FacebookShare on Twitter
  • Spring Chicken
    Spring Chicken Posts: 10,255
    Welcome to Big Green Egg Land. You made a very wise decision, one that you can enjoy for a lifetime.

    Egger Down Under is another Egghead from Australia. Not sure where but he posts here from time to time. Hopefully, he will see your post and speak up. It's always good to have someone close buy who can give you tips on cooking local dishes.

    Best wishes from Texas.

    Spring "Up Over" Chicken
    Spring Texas USA
    · Share on FacebookShare on Twitter
  • Sundown
    Sundown Posts: 2,980
    Welcome to the first Cult of its kind! Stay long, learn and don't drink the grape kool ade. Any suggestions on how to cook 'roo roasts? Celtic Puppy needs to know. Hehehehe
    · Share on FacebookShare on Twitter
  • WooDoggies
    WooDoggies Posts: 2,390
    Welcome New Egger Queenie!

    A whole new world of cooking is now open to you. As many here will tell you, anything you can cook in your kitchen oven can be cooked on the egg.... anything!

    Glad to have you aboard and looking forward to hearing about your cooks. We like pictures, too. :~)

    john
    · Share on FacebookShare on Twitter
  • Bordello
    Bordello Posts: 5,926
    Congratulations on your new purchase and welcome to Eggland. Bring any questions here as there are plenty of eggers willing to help if need be. Hope you will be able to post some pictures at a later date.

    Regards, :)
    Bordello
    · Share on FacebookShare on Twitter
  • BENTE
    BENTE Posts: 8,337
    Queenie:

    glad to hear you are one of us :laugh: it is great to have someone around here that will be cooking summer food when we are all cooking winter food :laugh: anyway welcome there is a great bunch of people here who are always willing to help out a newbie ;);)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Double Bogey
    Double Bogey Posts: 635
    Welcome,
    Glad you found the path to great outdoor cooking. You wil quickly find the BGE can handle just about anything you can throw its way. Probably the best find was this forum, this is best place to get all of your questions answered. I'm sure you will enjoy your egg for many years to come.
    Larry
    Larry
    Aiken, SC. and
    Fancy Gap, Va.
    · Share on FacebookShare on Twitter
  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Welcome to the EggNation, Queenie! We look forward to hearing about your cooks.
    · Share on FacebookShare on Twitter
  • Big'un
    Big'un Posts: 5,909
    WELCOME Alex!!
    We are glad to have you cooking with us. If you have any questions at all bring them here and someone will jump in to help. Don't forget to take plenty of pictures to share. It's always been my dream to visit Australia, so if you throw in a couple of extra pics that are non-food related, I'll welcome those as well. I'm really tickled that you have entered the egg zone, Queenie!
    Big'un
    · Share on FacebookShare on Twitter
  • fonchik
    fonchik Posts: 92
    Welcome!
    I am sure you will find many fabulous things to cook on your Egg.
    This is a great place to get many cook ideas along with getting your questions answered.

    Happy Egging

    Linnea
    aka Fonchik
    · Share on FacebookShare on Twitter
  • Smokin' Lady
    Smokin' Lady Posts: 158
    Welcome, Alex - I'm sure you'll really enjoy the new addition to your family. I met one of your country women last summer, she's a good friend of one of my friends (we live in Ontario, Canada) and she came for a visit. I'm afraid I don't know exactly where she lives, but it's somewhere in south eastern Australia, and she works at a winery. It's a small world, but kine of neat that our big green eggs can link us together.
    · Share on FacebookShare on Twitter
  • Michael B
    Michael B Posts: 986
    Welcome!
    There are LOTS of ways to cook a good chicken. Just read through the posts and pick one.

    Oh yes ... The BGE is NOT a cult symbol.
    Really. It isn't.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    I love roo. you can get top quality farm bred roo from the butcher and it kind of tastes like venison. I have always marinaded it well with red wine, red wine vinegar and juniper berries (a long tradition french style marinade) but I think I might get me some roo flank or rump and do it the egg way :P

    queenie
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    thanks for the warm welcome everyone I am overwhelmed :kiss: .

    I will be planning my sunday weekend cook out for four friends tomorrow and so far on the menu I have:
    1-Standing Rib of Beef (well hung and dry aged Angus beef..bloody thing cost me $100!!)
    2-cream potato and Jerusalem artichoke bake

    3-Moroccan style meatloaf for the kids with garlic butter corn cobs and roast sweet potatoes

    4-home style cinnamon apple pie (which I will make on saturday during the day

    all washed down with some exceptional South Australian Shiraz.

    I realise its ambitious but wish me luck!!! :unsure:

    hugs
    Queenie
    · Share on FacebookShare on Twitter
  • Smokin' Lady
    Smokin' Lady Posts: 158
    Sounds like a meal fit for a queen, all right! Let us know how it turns out. Wish I could hop a plane over there.
    · Share on FacebookShare on Twitter

Categories