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Bought a Green Egg...What First?
Posted on 3/1/18 at 10:19 am
Posted on 3/1/18 at 10:19 am
So I bought an extra large green egg with a boat load of accessories along with the pit viper thermometer/temperature control which almost feels like cheating and I need ideas on what to cook first. I figured this would be the place to come for these kind of questions. Thanks for the help! 
16
Posted on 3/1/18 at 10:19 am to fisherbm1112
First, you make a roux.
Posted on 3/1/18 at 10:20 am to fisherbm1112
My favorite things to cook in order
Steak
Ribs
Chicken
Butt
Use Royal Oak charcoal.
Steak
Ribs
Chicken
Butt
Use Royal Oak charcoal.
Posted on 3/1/18 at 10:21 am to fisherbm1112
Tell everyone about it. You're on the right path.
Grill up a nice steak on that bad boy. Or sous vide it and then finish on the BGE
Grill up a nice steak on that bad boy. Or sous vide it and then finish on the BGE
This post was edited on 3/1/18 at 10:22 am
Posted on 3/1/18 at 10:22 am to tilco
I got two bags of BGE Charcoal with it but I normally use Royal Oak on my other pit. I would really like to slow cook something on it so I may do a Butt this weekend. Any recommendations?
Posted on 3/1/18 at 10:23 am to TH03
quote:
Tell everyone about it. You're on the right path.
Is there any other way?
I was thinking of using the Egg to do a reverse sear on some Fillets actually.
Posted on 3/1/18 at 10:33 am to fisherbm1112
In my opinion, pizza is the best thing the egg does. A homemade pizza with a smokey flavor is awesome
Posted on 3/1/18 at 10:41 am to fisherbm1112
Since you have the pit viper controller, do an overnight pork butt and time it where it finishes so that you'll be pulling it, after a rest, for lunch. Make a good bbq sauce and slaw and serve up on a good bun. Vacuum seal the leftovers.
Posted on 3/1/18 at 10:42 am to jmon
quote:
Since you have the pit viper controller, do an overnight pork butt and time it where it finishes so that you'll be pulling it, after a rest, for lunch. Make a good bbq sauce and slaw and serve up on a good bun. Vacuum seal the leftovers.
That may be the ticket.
Posted on 3/1/18 at 10:57 am to fisherbm1112
For a first cook, try a spatchcocked chicken. Hard to screw up, good effort to taste ratio, and you can practice adjusting airflow.
Posted on 3/1/18 at 10:58 am to fisherbm1112
quote:
I may do a Butt this weekend. Any recommendations?
Do a butt. Rub down the night before and smoke at 250 until it hits 190-205...everybody on here has a different preference - I go to 195. Let it rest covered in foil for an hour then pull it apart and eat it.
Posted on 3/1/18 at 10:59 am to fisherbm1112
When learning how to smoke meat on a BGE, beginners always start too hot, and over cook, dry out or burn the meat.
Start with a very small coal bed and slowly bring up to desired temp. If you start too hot, it’s VERY hard to bring it down.
Start with a very small coal bed and slowly bring up to desired temp. If you start too hot, it’s VERY hard to bring it down.
Posted on 3/1/18 at 11:04 am to fisherbm1112
I'd smoke a butt since you aren't really supposed to cook above 350F for the first few uses.
Posted on 3/1/18 at 11:05 am to fisherbm1112
quote:
Bought a Green Egg...What First?
From Green Egg's Website
quote:
Once you’ve bought your Big Green Egg, the next step is assembling the parts safely and properly.
Posted on 3/1/18 at 11:52 am to fisherbm1112
Assume one of your accessories is a plate setter?
I agree with others, I would start with a pork shoulder. These are more forgiving than brisket or ribs.
You'll need:
- A rub (there's a bazillion options. I use Sweet Rub o' Mine).
- Wood chunks (hickory, oak, pecan, fruit woods or a mixture will all work well with pork). Recommend about 30-40% wood chunks-to-lump charcoal ratio.
I don't think a water pan is needed. You can use a drip pan on top of the plate setter to collect some of the juices. IMO, this promotes a cleaner burn throughout the smoke time rather than have juices raining down on the fuel.
If you're not familiar using lump (and this is true for smoking or grilling), let it burn clean (charcoal will be gray in color) before you introduce the meat.
Enjoy.
I agree with others, I would start with a pork shoulder. These are more forgiving than brisket or ribs.
You'll need:
- A rub (there's a bazillion options. I use Sweet Rub o' Mine).
- Wood chunks (hickory, oak, pecan, fruit woods or a mixture will all work well with pork). Recommend about 30-40% wood chunks-to-lump charcoal ratio.
I don't think a water pan is needed. You can use a drip pan on top of the plate setter to collect some of the juices. IMO, this promotes a cleaner burn throughout the smoke time rather than have juices raining down on the fuel.
If you're not familiar using lump (and this is true for smoking or grilling), let it burn clean (charcoal will be gray in color) before you introduce the meat.
Enjoy.
Posted on 3/1/18 at 12:41 pm to fisherbm1112
quote:
I got two bags of BGE Charcoal with it but I normally use Royal Oak on my other pit.
BGE is Re-branded Royal Oak. BGE tho does have more large chunks than medium and smaller clumps that is typical in Royal Oak.
Cowboy Lump and Kumado Joe Lump are two I would stay away from. They both tend to pop a lot while cooking and smoke a little more.
Posted on 3/1/18 at 12:51 pm to 4WHLN
I have heard that for your first cook, you want to get the egg to around 300 degrees for a few hours before putting anything on. Not sure if it is clean or season the inside.
Any truth to this?
Any truth to this?
Posted on 3/1/18 at 1:13 pm to lsupride87
quote:
In my opinion, pizza is the best thing the egg does. A homemade pizza with a smokey flavor is awesome
Pro tip. When the pizza is done and you are eating, let the Egg cool down. Then throw some of that pre-made chocolate chip cookie dough on the plate setter and cook them up. An after dinner drink and a smoky cookie are hard to beat. Sounds weird, tastes great.
Posted on 3/1/18 at 1:14 pm to fisherbm1112
If you prefer to keep your eyebrows, then burp it before you throw that lid open
Posted on 3/1/18 at 1:29 pm to fisherbm1112
Lately I've been doing picnics rather than butts. They take a little longer but they have a tangy taste that I really like.
Congrats, I'm jeally. I'm waiting to buy my KJ until we move so I'm still using my Broil King Keg.
Congrats, I'm jeally. I'm waiting to buy my KJ until we move so I'm still using my Broil King Keg.
This post was edited on 3/1/18 at 1:32 pm
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