Green Egg First Cook through Third Cook

Picture of me with Big Green Egg
August 19, 2017

Purchase of Green Egg

After years of thinking about getting a Big Green Egg, I finally got one on August 19, 2017. I had been going back and forth thinking about a Traeger Grill or Big Green Egg. Finally, Big Green Egg won out. I like the idea that it is only me cooking and not relying on power to make the thing work.

So far, I have cooked twice on the Big Green Egg. We cooked the day after we purchased and then again on that Monday. The only pictures we gathered were from Instagram where Carrie took pictures of the completed food.

To start, we did a pork tenderloin. It is recommended that the first 4 - 6 grilling we keep the temperature 350 or below. This is to allow the Green Egg to seal and do it's thing. After those 4 - 6 grilling, then we can do higher temps.

We are both dying to do a steak on the grill, but recommended to do those after a few grills as need a temperature of 600 or more. So, we are hoping to be able to do steaks next weekend.

Pork Tenderloin

The pork tenderloin took about 30 minutes to grill. It took me a little bit to get the grill started, but once it lit it was easy to keep the temperature targeted right around 200 degrees. Open vent a little and it would shoot up or close it and it would go down. It will take me a little bit to get use to how it works.

I thought the pork tenderloin turned out really well. Especially for my first try and using the Green Egg.

Grilled pork tenderloin, roasted brussels sprouts, potatoes. #whole30supper #whole30 #whole30food #whole30dinner #whole30meals #biggreenegg #whole30af

A post shared by CarrieloulouEats (@whole30loulou) on Aug 20, 2017 at 6:37pm PDT

Chicken Breasts

Monday night, we grilled four chicken breasts with bone in. This night, it took me a long time to get the fire started. I had watched videos on YouTube about lighting and did exactly what they said not to do... I got the starters going and poured more charcoal and put out the starters. So, that extended the grill time a bit. Because the time was extended we did not eat until about 8:30 or 9 that evening. The only picture we got was of the chicken salad we made with the grilled chicken. Let me tell you, that was delicious though as the smokey flavor could be tasted in the chicken salad.

Chicken salad, sugar snap peas, honeydew and cucumber. #50shadesofgreen #whole30dinner #whole30supper #whole30 #whole30food

A post shared by CarrieloulouEats (@whole30loulou) on Aug 22, 2017 at 6:22pm PDT

The grilling of the chicken breasts was also fun because with about twenty minutes left in the grill, it started to downpour. I had an umbrella and continued to cook. The rain did not seem to have any effect on the grill as it kept the same temp and I continued to grill. It was worth the wait as the chicken was moist and delicious.

Chicken Breasts Part Two

Chicken Breasts Bone-in... Ready to Prep for Lunches

Catching us up today, August 27, I started off the afternoon doing four large chicken breasts bone-in. I did these at 300 degrees over indirect heat. They appear to have turned out perfectly. Internal temp got to about 160 before taking them off of the grill. These are actually for lunches this upcoming week.

We used a simple salt and pepper coating on these and put them on the grill. When we did these the first grill last week, we coated them in Olive Oil and then coated in salt and pepper. That was recommend as we were using direct heat. This afternoon, we were able to skip the Olive Oil and use only salt and pepper with it being indirect heat.

Carrie will take these and make chicken salad. I am not sure what else she has planned for these, but she said cook and I cooked. 

The indirect heat was done using the convEGGtor. First time trying it. I also used a drip pan. Smelled really good as they were cooking and I could hear the grease being caught by the drip pan as these cooked. Odd to be grilling and hear the sizzling of grease. The only thing we were wanting was the skin to be a little more done, but not sure how I can get that done with the indirect heat being used. I will browse the forums to see what people suggest to get a crispy skin for future grills.

Leg Quarters 

Leg Quarters Final Few Moments of Grilling

Finishing off the afternoon grilling were the leg quarters. Another hour and half grill. Set the Green Egg and forget about it. Turn every 45 minutes. These are dark meat, so we need to make sure the internal temperature is at least 200 degrees. The grill is set as before with indirect heat and a grilling temperature of 300 degrees. Early in the grilling the temperature did get to as high as 350, but the past forty minutes it has been right at 300.

This finishes up the third grill for me on the Big Green Egg. It was a fun afternoon of grilling and after lots of chicken is done, we are ready to eat.

Dinner is Served with Leg Quarters, Brussels Sprouts,
and potato salad. It was good!

Final dinner picture from the leg quarters tonight and they were delicious!

Let's Feast

Fun day and I learned more about how to grill on the BigEgg. This finishes up our third grill using the Big Green Egg. Two or three more to go and I can open up the heat to see how hot I can get it to go. So far, not very hot even when preheating. I was warned to keep the temperature below 350 as I mentioned, however, even when preheating the hottest I have seen it go is 400 and not much over it.

Until next time, have a great rest of your Sunday and I look forward to grilling again soon!