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Big Green Egg
- Thread starter Gutwrench
- Start date
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Cooking for 18 today.
Six racks, baked beans, 2 trout, and a gallon of cold slaw. I'm likely light on the ribs so hopefully the other things will make up for it. The vegetarians can graze in the yard.
Six racks, baked beans, 2 trout, and a gallon of cold slaw. I'm likely light on the ribs so hopefully the other things will make up for it. The vegetarians can graze in the yard.
Coleslaw. 
I'm doing two racks myself today. I need to put them in by 3 PM to cook until 8. You could do a few pounds of wings! Wings and ribs go together like peas in a pod. At least to me they do. How long are you reducing the beans for?
I'm doing two racks myself today. I need to put them in by 3 PM to cook until 8. You could do a few pounds of wings! Wings and ribs go together like peas in a pod. At least to me they do. How long are you reducing the beans for?
lol. Coleslaw, yeah. I hope it tastes better than my spelling. Lol.
I soaked the beans overnight, of course. The nice thing is the beans and ribs take six hours so they're easy to schedule. I started them at about 5:45 am. The person I'm cooking for will pick it up and drive it three hours away for a gathering. Oh well. They will have to rewarm the ribs so the quality will drop. Sigh. I expect the beans will absorb some moisture. I'm sending along some vegetable broth in case it absorbs too much. The trout and slaw should be fine.
Wow, I didn't think of wings. Good suggestion. I was tempted to do some baked potatoes to artificially stretch the ribs. Lol. The group are all Ironmen and triathletes so....I'm probably short food. I'm sending a case of wine with the trout so hopefully they'll sorta fill up and won't notice. I'm a small sponsor so it's free food. They best not complain much.
Edit: Its great to hear I'm not the only person smoking on a Friday. What's the occasion?
I soaked the beans overnight, of course. The nice thing is the beans and ribs take six hours so they're easy to schedule. I started them at about 5:45 am. The person I'm cooking for will pick it up and drive it three hours away for a gathering. Oh well. They will have to rewarm the ribs so the quality will drop. Sigh. I expect the beans will absorb some moisture. I'm sending along some vegetable broth in case it absorbs too much. The trout and slaw should be fine.
Wow, I didn't think of wings. Good suggestion. I was tempted to do some baked potatoes to artificially stretch the ribs. Lol. The group are all Ironmen and triathletes so....I'm probably short food. I'm sending a case of wine with the trout so hopefully they'll sorta fill up and won't notice. I'm a small sponsor so it's free food. They best not complain much.
Edit: Its great to hear I'm not the only person smoking on a Friday. What's the occasion?
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No, you never want to do potatoes lest they're red potatoes. They go mealy fast. No occasion. I'd like to say it was Bannon getting told to go blow his brains out, figuratively, but I'd decided last night to make them today. I haven't done much pig product this entire summer unlike last. The weather's been somewhat mild this summer save for a few hot stretches. We're expecting mid 80s weather for the next week or two. I keep telling people we're going to have a massive heatwave, because that's how cool summers work around here. Have as long as I've lived here.
I'm glad I didn't go with potatoes then. Thanks!
I just pulled the trout. I prefer them smoked with a bit of a bark. I'm an Iowa farm boy so what do I know? It flakes off and lies nicely across a cracker. I use a lot of smoke too. The flavor and texture suits me but I don't know what a real critic would say.
I just pulled the trout. I prefer them smoked with a bit of a bark. I'm an Iowa farm boy so what do I know? It flakes off and lies nicely across a cracker. I use a lot of smoke too. The flavor and texture suits me but I don't know what a real critic would say.
It was pretty standard. I used a very light coating of Worcestershire sauce as a binder, then salt and pepper as the seasoning. I had the Egg at around 230 with as much lump as I could stuff into it, and a bunch of post oak chunks. I let it go all night, wrapped it in paper once it appeared to have passed the stall (I think it was around 175 internal when I wrapped it), ended up taking about 14 hours. A few hours wrapped in foil in a cooler to rest and then we feasted!
We've done a few salmon fillets recently. I have to more to confirm my findings, but cooking a fillet sans skin delivers a crispier exterior with a rich, moist interior. Whereas cooking with skin on the underside, leaves only the top to crisp up, but softens due to the steam created by the skin. The taste between two 'cuts' of the same salmon species is night and day. Both were made with Cajun seasoning. The on with no skin had crispy but delicious edges, too. A real treat.
Weather is cooling down now. I'm thinking of doing some really dressed up beef and pork roasts. Apart from holidays, I didn't do a whole lot of grilling this summer. I can't believe Summer is over now either.
Weather is cooling down now. I'm thinking of doing some really dressed up beef and pork roasts. Apart from holidays, I didn't do a whole lot of grilling this summer. I can't believe Summer is over now either.
Pork shoulder picnic tomorrow.
Going in the modified gas grill tomorrow. Start off with some wood chips on the side. It'll probably be a slow roast. Thyme, garlic, rosemary, some sweet onions, carrots, seeded chopped tomato, red or yukon potatoes, celery, white wine, etc.
Going to go for 180-220 covered for 5-6 hours, let everything break down, and then higher for another hour and then uncovered for 20 minutes at full blast, which is around 600-800 depending on how often I check on it and ambient temperature.
Going in the modified gas grill tomorrow. Start off with some wood chips on the side. It'll probably be a slow roast. Thyme, garlic, rosemary, some sweet onions, carrots, seeded chopped tomato, red or yukon potatoes, celery, white wine, etc.
Going to go for 180-220 covered for 5-6 hours, let everything break down, and then higher for another hour and then uncovered for 20 minutes at full blast, which is around 600-800 depending on how often I check on it and ambient temperature.
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Will do. I did something similar last year around this time. It's a great way to kick off the cooler season. Or as cool as you can get living here.
Edit Sunday: It turned out great. There was more 'white meat' present than darker meat, which made it almost ham like. I suspect if I hadn't thrown down the veg or wine, it's been dry. Mind you, that was skin side down. Despite using so much herbs and spices, I felt there could have been more done. Next time I'm going to inject whole spices and "stitch" the slits made with butcher's twine so they don't popout during cooking. Overall, it was enjoyable. Some roast potatoes and the veg went well as a side.
Edit Sunday: It turned out great. There was more 'white meat' present than darker meat, which made it almost ham like. I suspect if I hadn't thrown down the veg or wine, it's been dry. Mind you, that was skin side down. Despite using so much herbs and spices, I felt there could have been more done. Next time I'm going to inject whole spices and "stitch" the slits made with butcher's twine so they don't popout during cooking. Overall, it was enjoyable. Some roast potatoes and the veg went well as a side.
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Right. The easiest and I suppose the safest is beef. There's fish, too. I'd leave stuff like chicken or any poultry known to carry disease until you've mastered it. I think there was discussion on smoking your own cheese in here, too.
