- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Santa brought me a Big Green Egg! Where do I begin?
Posted on 12/26/14 at 9:43 am
Posted on 12/26/14 at 9:43 am
It's the Xlarge model. I've been cooking for years on my Weber Performer, but never used an egg and don't know anyone close to me that has one. I'm a bit overwhelmed by everything online. I get the jest of it as far as controlling the temp with the vents. Surprisingly, it didn't come with any instructions. My wife got it from casual creations on Perkins. Should I season it before I cook on it? I know I need to use natural lump coal. Should I just burn a load of coal in it today, should I add any wood, is it even necessary to season it? Any beginner tips would be highly appreciated! Thanks!
14
Posted on 12/26/14 at 9:47 am to Slim Chance
quote:
jasonb01
Welcome to the club...!! I never seasoned mine, first thing I did was throw some steaks on that bad boy..!! My suggestion is to do a lot of reading online. They also have a ton of videos to watch. A must have is the plate setter. You will need this for any in-direct cooking. Absolutely only use natural lump charcoal. It takes a while to really get use to it, meaning the temperature control.
Just start cooking different things and you will figure it out very quickly..!!!
This post was edited on 12/26/14 at 9:51 am
Posted on 12/26/14 at 9:48 am to Slim Chance
quote:
Where do I begin?
Go back in time and search "Bug Green egg"
Posted on 12/26/14 at 9:52 am to DEANintheYAY
LOL, gotcha. Will do! 
So, what do you suggest would be the tastiest thing to cook for my first run, that's pretty hard to screw up? I was thinking I'd simply try some leg quarters, that way I'm not out much $ if it ends up looking like my charcoal.
So, what do you suggest would be the tastiest thing to cook for my first run, that's pretty hard to screw up? I was thinking I'd simply try some leg quarters, that way I'm not out much $ if it ends up looking like my charcoal.
Posted on 12/26/14 at 9:56 am to Slim Chance
I have a large and enjoy it thoroughly.
We washed the grill grate prior to the first cook but that's about it. The egg seems to season itself with use.
It takes a bit to get comfortable adjusting the vents to achieve your desired temp. Overall it works great tho. It made cooking more enjoyable for me. If it can make a novice cook like me look good, then I'm sure it can really excel when someone with skill uses it.
We washed the grill grate prior to the first cook but that's about it. The egg seems to season itself with use.
It takes a bit to get comfortable adjusting the vents to achieve your desired temp. Overall it works great tho. It made cooking more enjoyable for me. If it can make a novice cook like me look good, then I'm sure it can really excel when someone with skill uses it.
Posted on 12/26/14 at 9:58 am to Slim Chance
The BGE forum page is a treasure trove of information.
Get yourself a Maverick 72/73 wireless thermometer. LINK
Plate Setter as mentioned above.
First thing I did was a pork butt.....came out awesome
Hardly ever cook proteins inside anymore.....very very versatile.
Get yourself a Maverick 72/73 wireless thermometer. LINK
Plate Setter as mentioned above.
First thing I did was a pork butt.....came out awesome
Hardly ever cook proteins inside anymore.....very very versatile.
This post was edited on 12/26/14 at 10:00 am
Posted on 12/26/14 at 9:59 am to Slim Chance
As another poster said, stick with lump charcoal and a plate setter is a must for indirect cooking methods.
Leg quarters or chicken breast sound like a great first run.
Leg quarters or chicken breast sound like a great first run.
Posted on 12/26/14 at 10:05 am to LaPappy
Thanks for the plate setter suggestion! I definitely need that. It seems like that should be included with the grill. I just called casual creations and they are closed today. I'm going to call around and try to find another dealer that is open today that may have one.
Posted on 12/26/14 at 10:06 am to LaPappy
The egg should have came with a certain kind of charcoal. At least mine did
Posted on 12/26/14 at 10:10 am to Slim Chance
Rule #1, 2 & 3. Lump charcoal only and NO LIGHTER FLUID!!!
Posted on 12/26/14 at 10:18 am to wickowick
One of my friends just got the kamado joe and loves it. Everything comes out great on it. Said even the pizza was the best he's had because it makes it a perfect crunchy without burning it. We have done a bunch of steaks on it, even did the reverse sear to try it out. They all came out with a nice dark outside with a good rare inside.
And I agree. LUMP CHARCOAL. DO NOT use regular kingsford or any crap like that
Enjoy. I really want one soon as well. It's great.
ETA: Sam's has a good deal on huge bags of lump charcoal. I imagine you'll use it a lot so I'd consider getting these.
And I agree. LUMP CHARCOAL. DO NOT use regular kingsford or any crap like that
Enjoy. I really want one soon as well. It's great.
ETA: Sam's has a good deal on huge bags of lump charcoal. I imagine you'll use it a lot so I'd consider getting these.
This post was edited on 12/26/14 at 10:19 am
Posted on 12/26/14 at 10:19 am to wickowick
I'm definitely only going to use lump. I'm about to make a road trip to Goodwood Hardware right now, they have a plate setter in stock, and also pick up some lump coal. Thanks guys!
Posted on 12/26/14 at 10:21 am to CP3LSU25
Posted on 12/26/14 at 10:25 am to Slim Chance
Nice Egg!
Posted on 12/26/14 at 10:26 am to Slim Chance
quote:
Where do I begin?
First, you make a roux...
Posted on 12/26/14 at 10:46 am to Slim Chance
Buy the electric fire starter on amazon. Don't buy any of the actual BGE equipment except the plate setter. Everything else is something you could find anywhere but marked up since it has the BGE name on it.
Start w something east like ribs then go from there. Enjoy!
ETA: also you can find the plans for the table online. The pre built one from BGE costs like $500. I used the plans and built mine for $150
Start w something east like ribs then go from there. Enjoy!
ETA: also you can find the plans for the table online. The pre built one from BGE costs like $500. I used the plans and built mine for $150
This post was edited on 12/26/14 at 10:48 am
Posted on 12/26/14 at 10:47 am to Slim Chance
Buy a MAAP torch. Thank me later
Posted on 12/26/14 at 12:23 pm to Slim Chance
I will echo prior posters and their suggestions of a plate setter and buying an electric charcoal starter. That starter has made my life so much easier.
Read the forums and when searching for recipies you will find a lot of BGE owners have blogs. One site where I've garned a lot of great info is: The Naked Whiz
Read the forums and when searching for recipies you will find a lot of BGE owners have blogs. One site where I've garned a lot of great info is: The Naked Whiz
Posted on 12/26/14 at 12:33 pm to GreenManalishi
+1 on the Naked Whiz site, as well as greeneggers.net.
Posted on 12/26/14 at 12:37 pm to Slim Chance
search for pork butt recipes. very easy. matter of fact, if you can follow a recipe, it's hard to mess up anything on the big green egg. once you do it a few times, it becomes routine. the difficulty is exaggerated a lot of times.
just jump right in and try whatever you like.
just jump right in and try whatever you like.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News