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Any last advise

Unknown
Unknown
edited November -0001 in EggHead Forum
O.K. The table is built and the Egg is coming in about a week! any last advise for a New Egger
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Comments

  • Bordello
    Bordello Posts: 5,926
    Rod Evans,
    Read the forum as much as possible, be sure to have lump on hand. I buy several bags at a time as it's not that close to me. [p]Know about the flashback, have lots of meat on hand and come ask questions when in need.[p]Congrats on your new toy, there is a learning curve for some of us (me, LOL) but lots of help here.[p]Regards,
    New Bob
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  • Pakak
    Pakak Posts: 523
    Do something realitively easy at first is what I'd advise. I find steaks one of the easiest things to do.[p]I do mine just like the BGE cookbook says - sear at 600-700° (okay, maybe a little higher), shut down the vents and wait 'til done. I've always used a Polder for the internal temp (thanks Molly), so I can pull them out when they're just right.[p]Oh, and I don't use any rubs, per se, on my steaks. I like to smear on some crushed garlic (sometimes freshly crushed, sometimes what you get in a jar), then salt (I use Kosher salt) and plenty of fresh ground pepper on BOTH sides.[p]I haven't had anything less than a perfect steak so far, IMO. Oh wait ... I did some very thin-cut (~ 3/4 -1") steaks a while ago. They weren't the best, but I wasn't the one who slected the meat! LOL As previously discussed, results generally will only be as good as the meat you select. I always try to keep an open mind when selecting meat - going mostly by looks, not by what sounds good.
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  • QBabe
    QBabe Posts: 2,275
    spatchcock-chick.jpg
    <p />Rod Evans,[p]My suggestion for a first cook would be a spatchcock chicken. It's easy and unlike steaks, it's done at a mid-range heat and the chance of flashback is much reduced.[p]The Naked Whiz has a great site which has a step-by-step narrative on how to do the bird...make sure you look around there a bit. He has established a wonderful lump database and has good information on the phenomenon mentioned above called "flashback".[p]Have fun and welcome to the family!
    QBabe
    :~)

    [ul][li]Whiz's Place[/ul]
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  • TRex
    TRex Posts: 2,714
    trexsteaks.jpg
    <p />Rod Evans,[p]When you're ready to do steaks, try this method.[p]TRex
    [ul][li]Steak - it's what's for dinner[/ul]
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  • Toe 49
    Toe 49 Posts: 193
    TRex,
    Damn.....I sick of this photo!! Makes me drool on my keyboard and co-workers know I'm on the BGE website!
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  • TRex
    TRex Posts: 2,714
    337%3C884%3B23232%7Ffp47%3Dot%3E2329%3D827%3D97%3B%3Dxroqdf%3E23233%3B272994%3Aot1lsi
    <p />Toe 49,[p]Sorry, here's different one for you. ; )[p]TRex
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  • Grumpa
    Grumpa Posts: 861
    TRex,[p]What next.... now you got a branding iron :~)[p]I'm jealous!

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  • Unknown
    Unknown
    New Bob,Thanks for the info! Just found lump at lowe's, nascar racing and now lump what a country!

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