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Flats-Assassin
Posts: 29 Greenhorn
First Meal On BGE?
Flats-Assassin
Posts: 29 Greenhorn
I have been using a brinkman electric smoker for several years and recently got a BGE for my b-day.
I am wondering what is a good easy meal to cook on it the first time?
Ive got some smoked deer sausage and hamburger in the freezer and was thinking about that since I already have it.
Pizza sounds really good too though...
What would be the most fool proof?
Also, do any of you leave your egg out on an uncovered porch/patio or yard ? Ive got a covered patio with a vinyl ceiling and really dont want to cook under it. The slab on the patio is raised about 8'" so rolling the egg off the patio is not easy/possible (its an XL). Thinking of building a patio out away from the house to cook on and leave the Egg on, but dont want to damage the Egg by leaving out in the weather.
Any suggestions?
Thanks
I am wondering what is a good easy meal to cook on it the first time?
Ive got some smoked deer sausage and hamburger in the freezer and was thinking about that since I already have it.
Pizza sounds really good too though...
What would be the most fool proof?
Also, do any of you leave your egg out on an uncovered porch/patio or yard ? Ive got a covered patio with a vinyl ceiling and really dont want to cook under it. The slab on the patio is raised about 8'" so rolling the egg off the patio is not easy/possible (its an XL). Thinking of building a patio out away from the house to cook on and leave the Egg on, but dont want to damage the Egg by leaving out in the weather.
Any suggestions?
Thanks
Replies
First question, have you seasoned it yet? That would be my first suggestion.
Second, if you want to smoke anything, you'll need a plate setter. If not, to get going, do some burgers after the seasoning. For pizza, a pizza stone really helps and it's the best stuff. The stone you can get at a place like Bed Bath and Beyond. You don't need to buy a BGE stone. For a plate setter, you will though.
I will tell you, I had a heck of of time getting my temps dialed in after coming off an R2D2. Rbrickle and others were a huge help with me getting it figured out. Took me awhile though and some of that was my altitude and wind patterns.
As for covering it, I would think you're fine down south and under a covered patio. I cover mine but we get snow and freezing temps and I don't have over head cover. If you do want a cover, let me know and I can show you a place that makes great covers, inexpensive and come with a guarantee. I have 6 of them for tables, grills, etc.
Lastly, go to Walmart garden center and buy some Royal Oak Lump charcoal. It's about $6 for a 10 lb bag. Don't buy BGE lump as it's marked up much higher and made by Royal Oak. I prefer not to buy Cowboy Lump from Home Depot and such as it sparks a lot and I have found plywood in it as well.
Just my opinion so perhaps some of it helps. Like I said, other BGE owners on here and I'm sure they'll chime in as they come by.
Post up whatever you do and don't be shy about asking questions.
Chaos Tarpon Bay
Ocean Master 31
BTW: Thats the home made "Webber" 18" grill from Home Depot supported by some carrage bolts for a "raised grill". The higher you cook, up into the dome, the crispier your chicken will come out !
Or how about some pizza -- but it isn't an eazy cook since your about to fry(possibly burn up) your factory gasket ??
Great info on the Lump I will get some Royal oak for sure.
My Fiance got it with the cart and plate setter so I should be good to go there. I'll be on the look out for a pizza stone now.
I still need to season her in so that will be the first order of business.
That chicken looks amazing, improving how I cook chicken is something I really want to work on. I like chicken when I go out to eat, but cant stand the taste when I cook it.
Thanks for the info.
Some of those stones can be quite expensive. We got this one out of Amazon and have been very happy with it.
http://www.amazon.com/gp/product/B000297YAS/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000E1FDA&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=09M94PEV252P16608THR
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
What was everyones method for seasoning their BGE, I did not see any info on the process in the manual (I could have missed it though).
Leveling out an area for a patio today, then I should be ready to cook.
Abelman, If you would'nt mind shoot me a PM or post about those covers, I will definitely be getting one.
For juicy and simple chicken, i use Lawrey's Chicken and Poultry Rub, i also inject it with "bitter orange" marinate on who;e "spatchcocked" or parts.
Here's the link but looking at the chart as you schroll down, seems they don't have one for an XL. Might be worth a call to them directly though.
http://www.the-cover-store.com/item_detail.aspx?ItemCode=CSP06113TN3
In any event I use multiple covers from them and love them.
Thanks those look really nice, I will put one on order. Mine is actually a L not an XL, I recieved it as a bday gift several months ago and had not seen it since that night, remembered it being HUGE. When I picked it up today I realized its a large (Which is plenty big for me).
I built a patio for it out of concrete pavers today, just off the covered patio. So my egg will not be under a roof.
Gonna have the folks over for some steak and potatoes Sunday night to break it in right!
C Tuna, that chicken recipe will be the next thing I try, sounds GOOD!
I knew it was safe to proceed so I let the egg breath (about 650 deg), and threw on 5 NY strips 3 min on each side then closed the upper and lower vent and let them cook another 4-6 minutes.
They came out really good! Seared on the outside and pink in the center!
I have been without a grill so long, its been longer than Id like to admit since I cooked a steak. I was a little nervous throwing $50 bucks worth of meat into the BGE, but they came out just right.
Really impressed by how fast it heated up and how easy it is to cook on.
When injecting bitter orange or "sour" orange marinate into your chicken, it does not give the chicken an orange taste -- it only increases the juiciness of the finished product --- citrus goes natural with chicken. Also you can cook the chicken to a higher internal temperature without it drying out. At first i only injected on Spatchcocked or Beer Can chicken cooks, but now i use it on parts too !! I inject it and allow the chicken to sit out to reach near room temperature before cooking...
Do you use a siringe to inject the marinade? I plan using this method, Wed. night.
And here I thought only my wife liked her chicken DONE !!! :grin
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
I attempted my first Spatchcock Chicken today. It turned out okay. I covered it in EVOO then rubbed it down with Montreal Chicken Rub, I got the grill heated to 375 (direct) and put the bird on.
In my infinite wisdom I decided to mow the grass (real quick) while the bird was cooking. When I came back to check on it, the grill was hovering around 400. Bird is WELL done, but still edible. Actually the only thing that got burnt was the bottom of the drum sticks.
I aslo need to rig something to raise the the grid for the next attempt. This was done at the normal grid height.
Chicken looks good to me :thumbsup
P.S. just don't put as much charcoal in. It can be pretty shallow and you'll still be fine if you don't want to make a raised grate.
Never heard of this.... when I got mine..first thing I did was cook 5 whole chickens...turned out wonderful...GL
Usually you can get an after taste due to paint, metal, etc if you do not season the smoker first. You can easily spray PAM on the inside, then run a bunch of coals and some wood thru it. It applies a coating on the inside of the smoker.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield