John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Welcome to the Pit! Thanks for joining up! Your BGE is a formidable foe to the winter cold, my friend! If I was going to have you learn three meats, It would be pork shoulder (Pulled pork). They are easy to cook, forgiving and it will give you time during the cook to get a feel for how your BGE will run. They can also take the heat better than most cuts, so exact temps are not the most important thing. This is great for anyone learning the ins and out of a cooker. Second, would be ribs, easy, fast and who doesn't love ribs?!? Third, I would move on to chicken, it is cheap and you can cook it hot and fast or low and slow. This gives you a wide range of cooking temps to master.
Additionally, I would check out Taming the Savage Kamado. This is a great thread that goes into depth on how to master your kamado. This thread was a game changer for me when I was learning the ancient ways of the kamado!
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Welcome to the Pit from the USA! I cook on a Large BGE and here is my top five list of low and slow cooking In order of first to last.
1. Pork shoulder or Boston Butt - I would cook this one at 225 as often as necessary to master temperature control. It is a very forgiving piece of meat, so you don’t have to fear ruining it. What you are after is controlling your temperature at 225. Put some marking on the bottom vent 1/4†to 1/2†apart. It will help you when setting your temp.
2. Baby Back Ribs
3. Spare ribs - preferably St. Louis cut.
4. A lamb shoulder
5. A brisket - the point or a whole packer. Don’t get a whole packe larger than 12 pounds. avoid a flat if you can.
Welcome from Maryland. That is a rough question to answer as almost anything prepared with a taste of smoke can be fantastic. My most common and popular cooks in no particular order are beef ribs, pork ribs, brisket, pulled pork (North and South Carolina styles) and Baltimore Pit Beef. But I’ve also learned to turn out a decent goat or lamb dish too.
Welcome to the pit. This as a fantastic place. My 3 would be, in no particular order, ribs, shoulder and brisket. Brisket is the toughest one to master, in my opinion. Following the recipes and directions on this site will get you there though. Fire it up!
Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Hi Paul, welcome to the Pit!
I agree with Spinaker, pork shoulder for pulled pork is a great start for a long cook and getting comfortable with your rig. Chicken for a short cook. Ribs in there somewhere. I did my first brisket a couple of weeks ago, following tips from the amazing contributors here, and it turned out better than I had hoped. Looking forward to hearing of your BBQ adventures.
I'd also start with a Boston Butt, (US name). The front shoulder is where it comes from. That's an easy and very forgiving cook. It should be cooked low and slow. It may be called shoulder blade roast on your side of the pond.
A chuck roast, (US name), is also an easy longer cook - similar to a butt, but usually goes a bit higher in temp to be probe tender. This may be called braising steak for you.
Chicken cooks well with a live fire, but it's not easy to get the skin crisp. Cook it hot and fast and it will taste very good, and if you remove it when the breast is around 160* F, it should be very moist. It only has to maintain that temp for a few seconds to be considered safe in the US.
These will get you started with pork, beef, and fowl. You can add ribs, brisket, and other things after you get comfortable with the above.
Last edited by RonB; September 18, 2018, 01:29 PM.
Welcome to The Pit from Madison, WI. My first 2 would be pulled pork, and ribs. Pay attention to what your cooker is teaching you and this is going to be big fun and great eating!
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