7 Days until I get my BGE

you buying a demo one?

So it's not brand new

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.

Enjoy! think im gonna throw some ribs on ours later

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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dpd901

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Great instructions.

I will have an egg thermometer. Is a wireless food thermo a must have starting out?

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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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Well played sir!

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Still trying to figure out what should be my first thing to cook. Suggestions?

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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.