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bluesmokewitchyredbigchiefuberhonkinburger!!

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mad max beyond eggdome
mad max beyond eggdome Posts: 8,134
edited November -1 in EggHead Forum
after yesterday's threads, talking about rubs and bringing up ken stone's (aka bluesmoke) witchy red rub and how it works for a burger... well. ..last night i just had to have one. . .so while other were eatin other stuff around the house for dinner (it was one of those free for all nights). ..i took a whole pound of 80/20 burger, mixed in about a tablespoon of ken's big chief bbq sauce, made a nice big patty. ..coated it well with ken's witchy red rub, then grilled that bad boy direct on my small egg for about 15 minutes at 400 degrees. . ..served it nekid on the plate (hey, it just doesn't need anything else) with some hash brown taters. .. .[p]god, i'd forgotten how good that tastes!!!!![p]thanks ken, and for the thread that made me do it last night!!!!
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    mad max beyond eggdome,
    Thank You for the kind words.[p]Ken
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    BlueSmoke,
    you know, the one problem with egging is that there are so darn many things to cook on it, that sometimes a certain item gets 'out of cycle', and you realize its been months since you had... this was the case with the burger. . .i'll bet its been 3 months since i did a burger on my egg (crazy as that sounds). . .so it was just that much more special. . .[p]darn that thing was good!!
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  • Mark Backer
    Mark Backer Posts: 1,018
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    mad max beyond eggdome,[p]That's funny, because I was just thinking that since June, I think we've only made burgers once. [p]How wrong is THAT? [p]Since we're supposed to get the "ice storm of the century" or some other poor excuse for winter in a southern town, I may have to setup for some saturday or sunday burgers this week. [p]Tonight, it's my new 5.74 / lb choice ribeyes from Sam's. I'm all giddy with anticipation...
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Mark Backer,
    is each ribeye that heavy?? or is it a roast that you are going to split in half? . .. what's your plan of attack??
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  • Mark Backer
    Mark Backer Posts: 1,018
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    mad max beyond eggdome,[p]sorry. I must have mis-typed. I got this whole ribeye at sam's last week for $5.74 per pound. It's a 14 pounder before being trimmed and I got 11 steaks out of it. They are gorgeous. I will be T-Rexing 3 of them tonight. [p]They will be rubbed with garlic infused olive oil, then seasoned with kosher salt, black pepper and a little cow lick.[p]Can. Not. Wait.[p]I haven't had a ribeye in two weeks, and it seems like two years.
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