Still trying to figure out what should be my first thing to cook. Suggestions?
For your first cook you don't want to do steak or pizza...high temps can hurt the gasket until it settles in. Having said that, I blew out my gasket on my fifth cook and never replaced it.
My advice is to do a spatchcock chicken for your first cook. I'm assuming you've grilled chicken before. At the least, you've had a rotisserie chicken from the grocery story. This is a good way to show you the difference in cooking on a BGE and cooking something else.
Set up grill for indirect and get the temp around 375...+/- 25 degrees is not a big deal so don't stress the exact temp. You may need to babysit it a few times to get used to it. But chicken is very hard to screw up.
Cut the backbone out of the chicken and lay it flat, bone side down. Dust with your favorite rub and your good to go. Don't worry about brining or injecting, especially your first one. Cook to temp (meaning use a good thermometer to tell when it's done) and you've got a good simple meal.
Throw on your favorite vegetables as a side. One thing I like is diced potatoes. Throw them in a pan and toss with olive oil, salt and pepper. If you have the platesetter, then put the pan on top of it and under the grate. Put the chicken over the potatoes and you'll get a cross between grilled and fried potatoes with the chicken drippings doing the frying.
So that's my suggestion...chicken, however you like it (whole, spatchcock, cut up, ect). Nothing I make on the BGE shows the difference between my new grill and my old grill like chicken. It doesn't cost much and it's hard to screw up. And it's the most juicy, moist chicken I've ever had. My wife was sold after my first chicken cook and now we make it once or twice every week.
Two other suggestions. Get a good thermometer. I recently got a Thermaworks pen. Not cheap, but it's pretty much instant read and I've gotten much better results from all of my food. Chicken and steak are perfect. Fish is the biggest difference. Swordfish comes out med rare and other fish comes out cooked perfectly. The Maverick is another good option, but my second option. Nice to have a remote temp gauge for longer cooks so you can do other stuff.
The second is eggheadforum.com. Find it and use it a lot. Great info for recipes and anything associated with ceramic cooking. I've learned a lot there.
This post was edited on 10/15 at 2:54 pm