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flyAU 
Auburn Fan
ATL
Member since Dec 2010
5611 posts
| 7 Days until I get my BGE (Posted on 10/13/12 at 9:31 am)
Been waiting for a couple months for this! Eggtoberfest is next saturday at Atlanta Motor Speedway and I get to pack up my brand new BGE afterwards. 
Still trying to figure out what should be my first thing to cook. Suggestions?
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Neauxla 
New Orleans Saints Fan
New Orleans
Member since Feb 2008
23876 posts
| re: 7 Days until I get my BGE (Posted on 10/13/12 at 9:59 am to flyAU)
you buying a demo one?
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flyAU
Auburn Fan
ATL
Member since Dec 2010
5611 posts
| re: 7 Days until I get my BGE (Posted on 10/13/12 at 1:33 pm to Neauxla)
Yep. Ordered it a couple months ago.
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GynoSandberg 
Clemson Fan
Member since Jan 2006
26562 posts
 Online
| re: 7 Days until I get my BGE (Posted on 10/13/12 at 2:12 pm to flyAU)
So it's not brand new
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flyAU
Auburn Fan
ATL
Member since Dec 2010
5611 posts
| re: 7 Days until I get my BGE (Posted on 10/13/12 at 2:40 pm to GynoSandberg)
Used only that day for a big discount. So it is new to me. 
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Sir Drinksalot 
LSU Fan
Member since Aug 2005
6780 posts
| re: 7 Days until I get my BGE (Posted on 10/13/12 at 3:24 pm to flyAU)
Congrats. We use ours for briskets and porkbutts. Also burgers, bacon wrapped whatevers, and it's my favorite way to cook my papa murphys pizzas-the egg makes everything awesome.
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rabdogg
LSU Fan
Lafayette by way of D'ville
Member since Sep 2003
1262 posts
| re: 7 Days until I get my BGE (Posted on 10/13/12 at 6:20 pm to flyAU)
I got a 13 lb brisket on now! You will enjoy it
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gmrkr5
LSU Fan
BR
Member since Jul 2009
5428 posts
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 8:47 am to flyAU)
Enjoy! think im gonna throw some ribs on ours later
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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
1386 posts
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 10:03 am to flyAU)
Do a pork butt first. It's cheap and very forgiving. I'd hate to frick up a $50 brisket.
Rub: Equal Parts Paprika and sugar, 1/2 part salt, chili powder, cumin, black pepper, cayenne, onion powder and garlic powder to taste. Coat the butt liberally.
Inject with mix of apple juice, vinegar and some of your rub. Baste with this too while cooking
Get your egg to 225, throw in some wood chips that have been soaked in water. smoke/cook for 12 to 14 hours till interal temp reached 195/200.
Carolina style sauce: Ketchup, Mustard, Vinegar, Honey, Some of your rub. Should be very thin.
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DrEdgeLSU
LSU Fan
Dallas, TX
Member since Dec 2006
5850 posts
Online
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 2:51 pm to dpd901)
What's the big deal? It's just an expensive grill. I can cook just as good on my $14 disposable grill from Wal Mart.
Signed,
Burt Reynolds
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flyAU
Auburn Fan
ATL
Member since Dec 2010
5611 posts
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 5:41 pm to dpd901)
quote:
dpd901
Great instructions.
I will have an egg thermometer. Is a wireless food thermo a must have starting out?
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gmrkr5
LSU Fan
BR
Member since Jul 2009
5428 posts
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 6:17 pm to flyAU)
I have a maverick and use it quite a bit... watching temp come up on this butt as we speak
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Janky
LSU Fan
Team Primo
Member since Jun 2011
2513 posts
Online
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 7:32 pm to DrEdgeLSU)
quote:
What's the big deal? It's just an expensive grill. I can cook just as good on my $14 disposable grill from Wal Mart. Signed, Burt Reynolds
Well played sir!
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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
1386 posts
| re: 7 Days until I get my BGE (Posted on 10/14/12 at 7:33 pm to flyAU)
quote:
I will have an egg thermometer. Is a wireless food thermo a must have starting out?
I don't have one yet, and haven't had any problems. Once you get the heat dialed in, you can keep it within 25 degrees with no problem. I'd have trouble not going look at my food even if I did. 
But my buddy has one, and it's awesome! Will be on my Christmas list.
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Dave Worth
LSU Fan
Collierville (via Destrehan)
Member since Dec 2003
957 posts
| re: 7 Days until I get my BGE (Posted on 10/15/12 at 10:42 am to flyAU)
quote:
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
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