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First couple of cooks on new BGE

MusicMan78
MusicMan78 Posts: 182
edited November -0001 in EggHead Forum
I recently got a Large BGE and have been hard at work practicing on various foods...

First I built my own table:

bbg9.jpg

Then me and a friend lifted the green beast into its new home:
bbg10.jpg

First up was babyback ribs cooked per DVD included with BGE, here they are after a rub down with Billy Bones BBQ rub (my personal favorite)
bge14.jpg

After a few hours on BGE using rib rack:

bge15.jpg

after a trip to the store for a round stone, pizza (and choclate chip cookies) were next
Pizza1.jpg
I made the dough myself...lol, its a little lopsided.

I just ordered a Stoker unit from Rock's BBQ and can't wait to start some longer low and slow missions. Today I did some spareribs and has some difficulty holding temperature at 225. It cooperated when I was at home monitoring it with a remote thermometer, but when I went to the lake to cool off a bit the pit temp dropped to 190. A little damper adjustment put me back on track but I cant always watch it like I want to during an 6-7 hour cook The ribs came out good but I think I need a little technology to help me out. I will try to keep some pictures coming this way as I experiment further!
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Comments

  • cookingdude555
    cookingdude555 Posts: 3,196
    Great job on the table, ribs and pizza. Welcome to the obsession, your going to have a lot of fun with that thing.
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  • Mickey
    Mickey Posts: 19,768
    If this is what you do on your first post - WOW.....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • MusicMan78
    MusicMan78 Posts: 182
    Thanks, I am just glad there are others like me, lol My wife thought that I needed professional help as I have been devoting a large amount of my free time (and wedding money, as we have only been married for 2 weeks) to my BGE. As long as the food is good I think she's ok with it!
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Nice post

    Can't tell from pics, but do you have a little space between the platesetter and pizza stone. If not, it is recommended - three wads of Heavy Duty foil will do.

    But of course your bride is correct - you probably do need professional help. B) :laugh:

    BTW - It goes without saying that brides are always correct - pretty much a given and redundant to even mention it. :blink: :huh: ;)
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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    Looks way better than my first cook! As for waiting on your stoker to do a low and slow...do one anyway. A lot of people use them and most of those same people will tell you it is good to get used to doing a low and slow without any assistance from technology - for even technology fails sometimes.

    Get yourself a boston butt, slather it, smack it up, flip, rub it down, PS legs up, drip pan on PS, cook at 250* (or lower or higher, whichever you prefer), pull and eat

    Good job, good luck, and welcome to the forum
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