Home Sportsman's Kitchen

First Meal On BGE?

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

Replies

  • AbelmanAbelman Posts: 1,853 Captain
    Hey there, congrats on the BGE! I have one and love it. Few guys aroud here do as well.

    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.
    "Some people spend an entire lifetime wondering if they made a difference. The Marines don't have that problem" Ronald Reagan 1985
  • BColleyBColley Posts: 419 Deckhand
    Congrats and welcome to the BGE family. You will be an Egghead in no time. Ditto on what Ableman said. Although the Walmart by me doesn't sell royal oak. I use gourmet lump because thats what I can get around here. I leave my egg on my back porch whithout a a cover. I just put my vent top inside and put the green lid back on.
    JBC

    Chaos Tarpon Bay
    Ocean Master 31
  • charlie tunacharlie tuna Posts: 730 Officer
    Congrats on your new BGE ! You will soon be hooked on it. I have my egg on a covered, but open porch and have no problems after two years, and i use mine at least three time a week. Be aware that if you leave the lower vent screen "open" it can spit out a hot coal now and a then !! So be careful using it on a wooden deck! I get my lump from Walmart, but around Christmas, they will discontinue it for two months, so you have to maintain a "stock" to carry you thru the holidays. Get set up on the BGE members forum and learn all the tricks of the egg from other owners - this is the owner's forum, not the manufacturer's forum. There are lots of tips to learn here on the FS Kitchen forum also, just that your using a different cooker. That forum is "Greeneggers.com".... How about a "Spatchcocked Chicken" for your first cook ???

    SpatchcockedChicken014.jpg

    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 !

    Christmas2011008.jpg

    Or how about some pizza -- but it isn't an eazy cook since your about to fry(possibly burn up) your factory gasket ??

    Pizza013.jpg
  • Flats-AssassinFlats-Assassin Posts: 29 Greenhorn
    Thanks guys, great info there, man I can't wait to heat some meat on the is bad boy!

    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.
  • FlashFlash Posts: 11,230 AG
    Thanks guys, great info there, man I can't wait to heat some meat on the is bad boy!

    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
    [SIGPIC][/SIGPIC]

    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
  • charlie tunacharlie tuna Posts: 730 Officer
    When you log in to the "greeneggers.com" forum figure out how to access the "search forum" and plug in anything you have a question on -- it is endless information . There is also a recipe section that is first class....
  • ShallowatrShallowatr Posts: 60 Deckhand
    Don't know if this would be of help, but when we had our granite countertops replaced, I saved the cutouts from the sinks and I use those as pizza stones. They work great, and maybe if you went to a granite install place, they might have a scrap piece they could sell (or maybe give) you to use. Just a thought...
  • Flats-AssassinFlats-Assassin Posts: 29 Greenhorn
    Thanks again for all the info,

    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.
  • charlie tunacharlie tuna Posts: 730 Officer
    As long as your egg is covered by some type of roof, you really don't need any cover. When you are thru cooking - just shut the bottom vent and place the cap on the top.
    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.
  • AbelmanAbelman Posts: 1,853 Captain
    Flats,

    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.
    "Some people spend an entire lifetime wondering if they made a difference. The Marines don't have that problem" Ronald Reagan 1985
  • Flats-AssassinFlats-Assassin Posts: 29 Greenhorn
    Abelman wrote: »
    Flats,

    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!
  • Flats-AssassinFlats-Assassin Posts: 29 Greenhorn
    Cooked (heated) up some smoked deer sausage on the Egg tonight, some of the best Ive ever had!

    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.
  • charlie tunacharlie tuna Posts: 730 Officer
    Five steaks ??? Did you burn the hair off your arms during the cook???:) Be careful opening the egg with the vents closed because you can get one heck of a flash !! You need to "BURP" the dome and allow it to flash internally... I learnt the hard way --and since i'm a slow learner, it took about three good flashes before my mind recorded it!!!:shrug

    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...
  • Flats-AssassinFlats-Assassin Posts: 29 Greenhorn
    Yeah, 5 we were suppose to have 5 people total, I like to give everyone their own peice of meat (then I eat the leftovers!). Even though I knew about burping it, I still managed to get some serious heat on my hand, didnt burn any hair though. Will burp it a little more slowly in the future.

    Do you use a siringe to inject the marinade? I plan using this method, Wed. night.
  • charlie tunacharlie tuna Posts: 730 Officer
    I have had at least eight injectors and have settled on a cheap $5.00 unit. It has a side discharge on the side of the needle, easily cleaned and has worked for my for two years. Just finished a batch of leg quarters, cooked them high up in the dome at 390 degrees for about an hour -- internal temperature of 190 degrees. Meat just falls off the bone !! I cut the backbone off the quarter before seasoning and injecting..
  • FlashFlash Posts: 11,230 AG
    Just finished a batch of leg quarters, cooked them high up in the dome at 390 degrees for about an hour -- internal temperature of 190 degrees.

    And here I thought only my wife liked her chicken DONE !!! :grin
    [SIGPIC][/SIGPIC]

    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
  • Flats-AssassinFlats-Assassin Posts: 29 Greenhorn
    Just an update I have been cooking a bunch on the EGG, Love this thing. Hamburgers, Chicken thighs (BBQ) etc.

    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.
  • PCFisherPCFisher Posts: 269 Officer
    Have you done any pizzas on it yet, there are great that way. When in a hurry we've even used the Boboli pizza crust and thaey come out good. Also on the charcoal stay away from Cowboy brand, spark and I have never seen so many pieces of rock in lump before. I use the RO from walmart too.
    Tod
  • AbelmanAbelman Posts: 1,853 Captain
    Here's something you can do yourself. I bought the replacement webber grate at Home Depot for $20. Then stainless hardware, no galvanized hardware though:

    Raisedgrid3.jpg

    Raisedgrid2.jpg

    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.
    "Some people spend an entire lifetime wondering if they made a difference. The Marines don't have that problem" Ronald Reagan 1985
  • castnet3castnet3 Posts: 32 Deckhand
    have you seasoned it yet?

    Never heard of this.... when I got mine..first thing I did was cook 5 whole chickens...turned out wonderful...GL
  • FlashFlash Posts: 11,230 AG
    castnet3 wrote: »
    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.
    [SIGPIC][/SIGPIC]

    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
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