Whats everyone cooking today

bigphil

So far i've done breakfast Eggs. bacon .sausage , scrapple and home fries and toasted Portuguese Saloio bread on the egg .Later MOINK balls then for dinner Griffins stuffed zucchini boats may also use japanese  egg plants as well along with a salad as a side . Sorry no pics of breakfast cause it was pretty much normal 

NecessaryIndulg

I am going to make ABTs for the first time!  

travisstrick

Busting out the wok and doing some shrimp and veggies.

notbobvilla

Doing some BB Ribs, I suck at rib cooks tho.  So I need lotsa practice :(

FanOfFanboys

I'm doing 6 chicken breast that were marinade in Italian dressing with oil and vinegar and season. This will be used in salads for lunch this week.
Also doing about 7lbs of wings. Also for lunch this week. 3 favors: one bacon molasses, one spicy with some sauce from parent's trip to Bahamas, and one in soy sauce that I'll put a sesame sauce on as they finish.
For food that'll be eaten today I have two large racks of beef ribs

tactical_66

I put a pork shoulder. Swamp Venom rub and put it on last night at 10:30 pm. I woke up at 7:00 am and the shoulder was at an internal temp of 205. I had the egg at 225 - 250. This was a smaller shoulder. So I had a pulled pork sandwich for breakfast.

FanOfFanboys

tactical_66 said:

I put a pork shoulder. Swamp Venom rub and put it on last night at 10:30 pm. I woke up at 7:00 am and the shoulder was at an internal temp of 205. I had the egg at 225 - 250. This was a smaller shoulder. So I had a pulled pork sandwich for breakfast.

I want to try that rub, a long with a few others from that company. Hear a lot about them on here.

Skiddymarker

Chicago style, albeit a simple version, Italian beef sandwiches, or sangwitchs for the locals out there. Home made hot giardiniera and maybe some fries. 

bigphil

tactical_66 said:

I put a pork shoulder. Swamp Venom rub and put it on last night at 10:30 pm. I woke up at 7:00 am and the shoulder was at an internal temp of 205. I had the egg at 225 - 250. This was a smaller shoulder. So I had a pulled pork sandwich for breakfast.

Breakfast of a true egger  :D

booksw

I looked at this forum this morning for ideas and I'm thinking lamb chops tonight...  This past week I have done ribeye, pizza, chicken wings, and burgers... trying to come up with something different from those.

Bayarad

Two 2 1/2 lb. chuck roasts on at 7:30 am for sum BBQ pulled beef!

FanOfFanboys

booksw said:

I looked at this forum this morning for ideas and I'm thinking lamb chops tonight...  This past week I have done ribeye, pizza, chicken wings, and burgers... trying to come up with something different from those.

Never done lamp chops. Saw some at Sam's Club last week. Need to pull the trigger.

jay75

booksw said:

I looked at this forum this morning for ideas and I'm thinking lamb chops tonight...  This past week I have done ribeye, pizza, chicken wings, and burgers... trying to come up with something different from those.

I love lamb, but if you grill them the fat will drip on the coals and coat your lovely chops with a pretty disgusting fat smoke taste... So I would recommend an indirect cook then a quick reverse sear, just to lightly char, but real close to the coals, real quick! Dome open!

gdenby

I'm doing something that should be pretty simple, but its my first try. Spiral cut hot dogs. Doing a bunch of jumbo size, some from Usinger's and others from a small place, Drier's, in 3 Oak, MI. Should be fun. Might try fitting strips of bacon in the spiral cuts.

gdenby

FanOfFanboys said:

booksw said:

I looked at this forum this morning for ideas and I'm thinking lamb chops tonight...  This past week I have done ribeye, pizza, chicken wings, and burgers... trying to come up with something different from those.

Never done lamp chops. Saw some at Sam's Club last week. Need to pull the trigger.

Most definitely do some lamb on the Egg. Chops are great. Rib racks are great. Leg steaks are great. Legs are great. No kiddin'!

bigphil

@gdenby we did the friday night along with burgers had all the fix'ins onions chili hot peppers kraut cheese beans pickles was fun the kids and their friends loved it .

BuckeyeBob

Pork tenderloin with Cherry sauce and Hasselback potatoes. Hope the rain stops.

GK59

Polish hot dogs and kraut.

Going to try some kielbasa shots first.

Oh! And beer.

Austin Egghead

I had the butcher cut some 2 in thick blade chops (pork).  Just finished making the rub.  Will be cooking them low and slow for couple of hours.  Also have some fresh locally grown young kale 

notbobvilla

gdenby said:

I'm doing something that should be pretty simple, but its my first try. Spiral cut hot dogs. Doing a bunch of jumbo size, some from Usinger's and others from a small place, Drier's, in 3 Oak, MI. Should be fun. Might try fitting strips of bacon in the spiral cuts.

I'm about 25 minutes from 3 Oaks, let me know how their dogs are please. 

ratcheer

I think it will just be burgers, dogs, and brats for me, today. A laid back Sunday! Tim

Wolfpack

Just put 3 racks of bb's on the grill- going low and slow as I had the time.

Brownie

turbo butt weighing in at 10.5lb.

Botch

After my spareribs disaster yesterday, I'm grilling a simple turkey burger...  :\">

lousubcap

Brownie said:

turbo butt weighing in at 10.5lb.

Since Brownie's turbo butt experiment I diligently worked to figure out how to achieve the turbo cook with the low&slow beverage time-finally (a little slow on the uptake...:)) figured out that omitting time for sleep would equalize the beverage clock.  So at 6 AM (EDT) fired up the LBGE with a 7# butt-house BGE adult beverage rule-light the fire-time for a beer-meat on-time for a beer.  Supervising, time for beer-so here we are at almost 2 PM (EDT) and this thing is at 185*F- no noticeable stall with dome running around 300-310*F.  Must be time for a beer.  May become a turbo convert-as long as I don't run out of beer and make the bourbon switch too soon!  Enjoy the journey-my trip may become a bit overcast in a while :)>-

Smity

I'm doing some rib eyes with corn on the cob followed by a first attempt at pineapple upside down cake! We shall see how that works out

letskungfu

Bone in picnic shoulder! 

Mighty_Quinn

Pizzas later.

johncjaxbch

a 9 lb  pork butt went on at 10 pm last night. egg held at 235 thru the night. smells so good the neighbors are coming out .Until now I have always used BGE lump but I got a bag of wicked good lump and so far I really like it.

defCon5

Yessss!!!!

tactical_66 said:

I put a pork shoulder. Swamp Venom rub and put it on last night at 10:30 pm. I woke up at 7:00 am and the shoulder was at an internal temp of 205. I had the egg at 225 - 250. This was a smaller shoulder. So I had a pulled pork sandwich for breakfast.

Howdy_Doody

Wife made meatloaf and mashed potatoes with cream cheese, butter, and half & half (Pioneer Woman recipe).  OMG !!!