It's Official

Dave in So Cal · December 2009

Well, I took the plunge today. I purchased a large BGE along with a plate setter, baking stone, and ash tool.

As a first cook I stuffed some boneless pork loin chops with a goat cheese and chive mix we had left over from some stuffed dates my wife made. I used Montral Steak Seasoning as a rub. They turned out a bit peppery due to the rub, but they were very good. The wife, who does not care for pork chops, said they were better than usual. Not at all dry like some chops. Tomorrow I will try some ribs.

Now I have get the materials to build a table. Thanks to all for the encouragement and advice.

Slotmercenary · December 2009

Congrats, ya gotta love pig parts!

Gator Bait · December 2009

Congratulations Dave, your going to be wondering how you ever lived with out the BGE and So Cal has to be a great place to have one. Not all of us get to grill year round with no snow and bitter cold weather.

Gator

Dave in So Cal · December 2009

You shouldn't have to worry too much about snow in Ft. Myers, but I am pretty sure you get more rain than us. Yep, I am very thankful for the 80 degree weather we are having the week before Christmas. I plan on doing Christmas dinner on the BGE. By the way, I will probably be wearing shorts and a tee shirt while I am cooking. Hehehehe

Austin Egghead · December 2009

Congrats, Dave! You are going to love the large egg. I have had mine for 4 years and still amazed at how good the food tastes.

Couple of things, during the raining season if you don't use the egg for a few weeks, it can grow moss and or mold. Don't worry a good hot fire cures that. You can inhibit the mold by cleaning out the cold ashes.

You can also take a small piece of aluminum foil and roll it into a 4 to 5 inch long "snake" about 1/4in in diameter, hook the foil over the top of the egg and then gently place the cap on the egg. This will create an air gap. Open the bottom vent slightly. This keeps air circulating and mold at bay. Just remember to take the cap off before opening the egg. I have been using the foil snake for three years and had very little problem with mold.

enjoy you egg the cooking sky has no limit.
Joan

Gator Bait · December 2009

Your right, we don't have to worry about the snow any more then you do. We do get cold fronts and we are in for a few frigid days in the 60's and 40's at night. I will be envious of your 80 degree weather, I try for shorts and tee shirts 365 days a year and come awful close. If I had known how nice Southern California was when I moved south I would have headed out there. :cheer:

Hope you have the Happiest of Holidays,

Gator

Grandpas Grub · December 2009

Congratulations on your new egg. Food keeps getting better and better the more you use the egg.

GG

SMITTYtheSMOKER · December 2009

Congrats on the new Egg, now get that table built before you get a bad back from bending over cooking on that Egg!

JLOCKHART29 · December 2009

Congrats on your buy! Next time lets see some pics! :woohoo: For me, especially starting out, the trick to moist pork and chicken was meat temp. Like everyone I wanted to overcook it and dry it out even with an Egg.

No Flo Rome · December 2009

congrats dave, the egg is a wonderful tool. i am new to the forum but have had mine for about 6 yrs. wish i had found the forum back then as i would have tried to cook a lot more than i did. its fun learning now though and i too can cook years round over here! -r

2Fategghead · December 2009

Congrats on your large egg purchase. Hope to see pic's of your new egg in your new table.

Clay Q · December 2009

Congrat's on buying an egg. It's a whole new world of cooking when you have the egg in your back yard. Pizza, bread, roasts, ribs, Pig Candy, smoked cheese, chili, stew, turkey, prime rib, leg-o-lamb, steaks, Hodags, pulled beef BBQ, fudge brownies, fatties, apple crisp, spatchcock chicken, rum cake, beer brats.....

Well, you get the picture. :cheer:
Have fun and Merry Christmas

Cajunegger · December 2009

welcome to the EggNation. I got my large Egg three months ago and i am already looking to sell my other charcoal grill and my rather pricey natural gas grill with the infrared side and rotiss. i have cooked about 10 different things aleady and they all came out perfect. Ribs, steaks, chicken, roast, turkey, stew, chops, and even some gator. you will love it and will now only be upset that you may have spent a lot of money on other grills first.

Lei'd-n-Egg · December 2009

Congrats Dave. I got my egg 1 week ago and had a very similar experience on my first cook and ALSO did ribs for my second cook last night. I will post details on that later, but thought I'd share that Carwash Mike's Rib Class was perfect for a newbie.

The only thing I did differently was I foiled the ribs for the fourth hour with meat side down based on some other posts I read. Turned out great.

Happy Grilling,
Bryan

thebtls · December 2009

Congrats. Enjoy. Get it dirty and post lots of pics.

ranchonodinero · December 2009

Congratulations and welcome to the world of egg cooking. I've only had mine since father's day but it has been the single best thing that has happened to my cooking. What you can cook and accomplish will be limited by your imagination. Couple of accessories has made the difference too: thermapen (instant read thermometer) and an adjustable rig from the ceramic grill store. Good luck and enjoy the egg-also have your camera ready (sounds weird but it is fun) to document your cooks and progress.

BENTE · December 2009

congrats on your purchase. you will not regret it. just remember if you have any problems there is always someone her willing to help you

p.s. we like pictures around here

rsmdale · December 2009

Congrats Dave,I hope Shad did well by you and you egg purchase.I want to see some pictures of the good food you will be producing.Practice up and hope to see you at next years Socal Eggfest.

GOOD EATS AND GOOD FRIENDS

DALE

It's Official

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