Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
Home arrow Forums arrow EggHead Forum
SPECIAL EVENTS    
*** NEW - YellaWood Backyard Bonanza! ***
YellaWood Backyard Bonanza
Big Green Egg Cookbook Now Available
BGE and Professional Bull Riders
Nascar Sprint Cup Series - PHOTO GALLERY
EGG Eggsperience
BGE Academy
EGGFEST CENTRAL    
Sunshine State Eggfest - March 12 & 13, 2010
Oklahoma Eggfest 2010 - Oklahoma City - April 16 & 17, 2010
Gulf Coast Eggfest - April 23-24, 2010
EggAnnapolis - Edgewater, Maryland - April 24, 2010
*** NEW! - Waldorf Eggfest - May 1, 2010 ***
Waldorf Eggfest - May 1, 2010
Smokin' Buddies Eggfest - Norfolk, Nebraska - May 1, 2010
Texas Eggfest 2010 - Austin, Texas - May 1, 2010
*** UPDATED! - Carolina Eggfest 2010 - May 8th 2010 ***
Carolina Eggfest 2010 - May 8th 2010
Mid EGG-lantic Eggfest
Smokin' in Seattle - June 5, 2010
Dickson's Eggfest Toronto - Toronto, ON - June 5, 2010
Peoria Eggfest - Peoria, Illinois - June 5, 2010
Green Eggs and Jam - Branson Missouri - June 11 & 12, 2010
KC Eggfest - Liberty Missouri - June 19, 2010
NewEGGlandfest III - June 26th 2010 - NH
Eggs by the Bay Eggfest - 5th Annual - June 26, 2010
Montana Eggfest - August 28, 2010
Ozark Mountain Eggfest - September 25, 2010
Egghead Forum
My first Egg experience
Newbie Egger

Posts: 17
graphgraph
EggHead Forum | Forum Feedback | EGG Table Forum
forums | last25 | post reply | threaded view | flat view | help

Return to index

Posted by: Seethewave on 2007/12/28 09:08:06  

I made my first post yesterday asking for recommendations on what I should cook on my egg first. After reading through all of the posts, I did take Big'un's advice and work with temp control. My only problem was the length of time it took to get down to 225 from 450. Any hints on that? After learning, I did cook a bounty of food for lunch. Chicken Kabobs, a Hamburger (Chuck), and a Ribeye. I just so happen had all of that in the fridge. I did let the grill cool down before bringing it up to temp for the Ribeye. It seems to sealed perfectly. From there I put on 8lbs of center cut pork loin for a few hours. It was the best I have ever cooked. I will be trying spatchcocked chicken today. Followed by a pork butt. After reading through all of the posts, I have learned that if I don't post pictures, it didn't happen. So, I will be taking pics.
Thanks to everyone for the help.

Return to index

Click here to see the profile of this user    reply | quote
Thread map:
Post a reply to Seethewave in "EggHead Forum"
Name/Handle:
email*:
Subject:
topic icon:
no
boardcode:
 Color:  Size:   Close all tags
Message:

emoticons
B) ;) :) :laugh:
:ohmy: :x :mad: :blink:
:P :( :unsure: :rolleyes:
:woohoo: :lol: :silly: X)
:side: :whistle: :evil: :S
:blush: :cheer: :ermm: :huh:
Guests, please use the guest password found in the grapic below.
Members, please enter your username and password.
Username:  Use my handle.
Password:
Guest Password:Guest Password
 
* - your email address will only be available to registered users.