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Big Green Egg
- Thread starter Gutwrench
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It was definitely great tasting. There are just two of us, so we made pizzas, sandwiches, burritos, etc.. with it. It took over 20 hours to make it. It spent 18 or so of those hours on the egg.
Pork Butt is one of my favorites. I usually split it up and take half of it to relatives. Even with all the BBQ places around Memphis, they still prefer the BBQ off the Egg. However, you have to be careful because then you get requests for every family gathering and end up spending the entire night before every event cooking.
Any grill plans? I smoked steelhead last weekend.
I had a dozen soft shelled blue crabs over-nighted from Massachusetts so I plan to make a plate of them and a couple sandwiches.
Tomorrow I'll grill a leg of lamb. It'll be the first time I've done one. I hope it turns out.
I had a dozen soft shelled blue crabs over-nighted from Massachusetts so I plan to make a plate of them and a couple sandwiches.
Tomorrow I'll grill a leg of lamb. It'll be the first time I've done one. I hope it turns out.
We had friends over and smoked shrimp and ribs for Father's Day last weekend.
That all looks good, good job. I see those ribs...but what's in the salad besides corn?
It's an avocado corn salad that my wife made. It's got avocado chunks, tomatoes, corn, red onion, red bell pepper, jalapeño, cilantro, and a homemade lime garlic vinaigrette sauce. It's great to eat like a salad or as a dip on chips.
Maybe if she doesn't mind you could post it or pm me? Looks really good.
(boneless) leg of lamb. As my first effort I'm really pleased. I cooked it 235 F indirect with cherry until 110 F, then direct (turning every fifteen minutes) until 133 F. I used a board dressing which really helped to set it off. If you've not ever used it, you should give it a try. This cook made the whole weekend.
(boneless) leg of lamb. As my first effort I'm really pleased. I cooked it 235 F indirect with cherry until 110 F, then direct (turning every fifteen minutes) until 133 F. I used a board dressing which really helped to set it off. If you've not ever used it, you should give it a try. This cook made the whole weekend.
Mscriv - excellent. The skin looks crispy, just the way I like it. Good job.
Renzatic - This grill really is amazing. It makes the cook (me) look good.
Renzatic - This grill really is amazing. It makes the cook (me) look good.
Thanks Renzatic and Mscriv. I'm just whiling away the afternoon so here my first try at roasting some Hampton Farms raw peanuts. They turned out better than I expected thanks to the Internet. I have a ways to go to get the salt right.
Renzatic - won't you share something even if it's microwavable?
Renzatic - won't you share something even if it's microwavable?
It's not something I made myself, but it's on topic, and good enough to post about.
There's this BBQ place down the street from me called Thatcher's. They make, by and far, the best beef brisket I've ever had bar none. Most places smoke it until it's dry, but they manage to get the taste while keeping it tender and juicy. The stuff practically melts in your mouth. It's so good.
And they use this miracle brisket to make the best potato of all time. It takes a lot of willpower to not buy one of these things every day.
If you could learn how to make brisket like that, you'd be my personal hero.
I'd love to come, but two things are stopping me.
1. I'm going to be working on a big job all next weekend.
and...
2. That's a helluva drive, even for beer and brisket. Since I refuse to use a GPS (they're for the weak, I say), I'd probably end up getting lost on the way there.
But that doesn't mean you can't mail me some if it turns out really good.
