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Some Firsts and a Couple of Lasts (Pix O'Plenty)

Let's start with a couple of firsts;  The lump was new to me.  @Little_Steven got some Maple Leaf lump (available only in Canada) for me last weekend and this is the first time I got a chance to burn some.  Steve, if this is "bottom of the pallet" stuff, then maybe I should figure a way to get a pipeline of Maple Leaf flowing!  I really like it so far.  Another first is the maiden voyage of lump reducing ring from CGS.  Check out how shiny it is.


More firsts later.  Here's a couple of lasts:  I have cooked on my Weber kettle for years.  The only time I've cooked on it since I bought my eggs is when I was trying to use up some Kingsford I had stashed away.  Today I burned the last of the Kingsford.  With the Kingsford gone, it makes no sense to let the kettle rust from disuse.  I used it today to cook some pig candy and to grill asparagus.  Another first is this is the first use of the swing grid.  I used it to create raised direct cooking on the kettle.


Today's mission is to test a dish to see if it's something I want to cook at the Owosso Grill Fest next Saturday.  While I was at it, I cooked another dish I'm cooking next Saturday...pig candy.  I didn't get the whole tray in the indirect shadow so some of the pieces turned out more crisp than I intended.






BREAK - It's fun watching other people work, isn't it?  My daughter slaving away here.


Back to the food.  Another first is today's entrée.  We made Bacon Ranch Chicken Kabobs to see if it was something I want to cook next weekend.  To duplicate the serving size needed for next Saturday, I cut some bamboo skewers in half and soaked them overnight.  The bacon was cut in half as well.  Boneless chicken breast was cut into 1 inch cubes and marinated in ranch dressing with some sriracha.  The kabobs were assembled with Vadalia onion, bacon, chicken, loop the bacon around and stick it, another piece of chicken, loop the bacon around again and finish it off with another piece of onion.  I dusted them with Tsunami Spin.  Here they are on the grill.  I started cooking them raised high on the AR, but I wasn't getting the char I thought a kabob should have.  I finished them on the stock grid raised a bit on the Woo2.


Results, not as good as hoped for.  The skewers were hard to work with and that made turning difficult.  They were also time-consuming to create.  I like the dish, but it's not something I want to be cooking next Saturday.


Another first is the use of asparagus clips.  The asparagus was seasoned simply with EVOO and S&P.



Plate shot



BONUS - Strawberry shortcake is below that Presto Whip somewhere.  Some blueberries were added for fun.



Thanks for looking.

Flint, Michigan


  • travisstricktravisstrick Posts: 5,001
    Dang Fred, great post.
    Be careful, man! I've got a beverage here.
  • LizzieSampsLizzieSamps Posts: 894
    how did you like the clips.  I love asparagus and even more so on the egg. 
  • how did you like the clips.  I love asparagus and even more so on the egg. 
    I like them!  One of them had a number of spears fall into the charcoal so I gotta be more careful how I handle them.  How can you dislike turning a bunch of spears conveniently and at the same time?
    Flint, Michigan
  • TEggSunTEggSun Posts: 244
    @Fred19Flintstone, are these the clips from Sur La Table?  If not, where did you get them?
    Transplanted from Austin, Texas to Medina, Ohio

  • The clips came from Kitchen Collection at the Birch Run Outlet Mall.
    Flint, Michigan
  • calikingcaliking Posts: 10,718
    Wow! You were busy. Great cooks. How did you like the chicken?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Thank you.  I liked the taste and texture.  Buttermilk really does good things to chicken and ranch dressing has it.
    Flint, Michigan
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Great post, great pictures
    Go Dawgs! - Marietta, GA
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @Fred19Flintstone... looks great; I'm sure you'll be a big hit at Owosso! I recently gave my old Weber kettle to my 21 yr old step-son. He's cutting his BBQ teeth and doing quite well.

    BTW, can you please comment on whether or not you boil your bacon before it goes on the egg?
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • Never do.  This was cheap thin bacon because I wanted it to cook quickly.  If I'm cooking thick cut, it's usually indirect with a drip pan.
    Flint, Michigan
  • Great post and great pics!  I agree that skewers can be time-consuming.  We've taken to using double skewers to make 'em easier to turn.

    [Northern] Virginia is for [meat] lovers.
  • BrotherEggBrotherEgg Posts: 95
    Looks fantastic Fred. I'm going to make a trip to Kitchen outlet this week to get those asparagus clips.

    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • SmokeyPittSmokeyPitt Posts: 9,820
    Very busy weekend Fred!  It all looks great.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Great post and great pics!  I agree that skewers can be time-consuming.  We've taken to using double skewers to make 'em easier to turn.

    I wanted to use those, but since I was cutting the skewers in half, my inner cheapskate whispered in my ear. I gotta stop listening to that guy.
    Flint, Michigan
  • Rick GRick G Posts: 166
    Man I had no idea there was a fest in Owosso this weekend!!  Thats 15 minutes from me!!  
  • fiver29fiver29 Posts: 628
    Great meal!  I still have to try the pig candy.....
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • MrCookingNurseMrCookingNurse Posts: 4,628
    I've gotta get those clips. I love asparagus. Great cook Fred!


  • @Rick_G - I hope you can make it! We're cooking from 9:00 - 1:00 at the farmers market. Kevin @Owossoegger is running it & said he would post about it.
    Flint, Michigan
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