Saturday Night Egging

DMW

Simple supper tonight.
First split a butternut squash and coated lightly with EVOO, then Dizzy Pig Shakin' the Tree.
Raised indirect at 450* on the XL using a 10" stone to create an indirect area.


Once it had been on for about 45 minutes as was on the way to getting tender I added the fish. 
Raging River salmon and breaded Cod. For the breading I used 1C fine bread crums, 1/4C corn meal, 4 tsp DP Mediterranean-ish. I didn't use all the breading, have some left for future use. I dipped the cod fillets in beaten egg, then dredged in breading.

The planked salmon went raised direct, the cod indirect, again 10" stone below.


I missed the finish on the salmon as I was busy and it overcooked a bit, but was still edible:


Butternut Squash nice and tender around 200*:
 

Cod pulled at 145*:


Turned out good, I liked the flavor breaded cod with the Mediterranean-ish. I'm glad I had extra breading, as I'll be doing that again.

After that I cleaned the egg, re-loaded with lump and 2 chunks each of apple/pecan/oak. Got temps stable, added the Stoker and away we go with a butt. I used Meadowcreek BBQ rub. Pork shoulder is about the only thing I use this rub for, it has a high salt content, but the surface area to meat ratio of pork shoulder can handle it.



Aiming for this to finish around 9:00AM +/- to FTC and take along to church for an after-church lunch we have tomorrow.

Mattman3969

Beats the hell out of my delivery pizza. Roughly how long was the squash on the egg???  I've not tried one of those yet but think that might change soon.  

theyolksonyou

Looks great. Reminds me, I'm out of frozen pork. Need to grab a butt. 

DMW

Mattman3969 said:

Beats the hell out of my delivery pizza. Roughly how long was the squash on the egg???  I've not tried one of those yet but think that might change soon.  

Thanks Matt. Squash too about an hour. Its hard to overcook them, just go until tender. Scoop it out and mash it up with a fork. Really good healthy side.

fence0407

Great looking meal you have there!

henapple

I haven't taken my butt to church in a while 

blind99

Niiice.  I like the way you followed up that dinner cook with an overnight.  That's a true pro move!

SGH

The grub looks great as always. Will be standing by for the pork.

DMW

If anyone is bored enough to follow along:
http://24.115.32.231:8080

stemc33

Great looking meal. 

DMW

Thanks guys. @SGH - since you are still standing by and I don't want to keep you from anything important.

Here's the finished pork. I didn't get any pulled pics, but it probably could have been on a bit longer. It seemed to be probing tender, I should have done the wiggle test to be sure. It was good, great flavor, the bark was some of my best yet, just took a bit more effort with the claws to shred than some.

There were no leftovers, so there's that.

bgebrent

Perfect bark!  Looks great!

SGH

Looks like a first round knockout to me. Awesome job!!

SGH

DMW said:

There were no leftovers, so there's that.   

This is good and proper^^^^^^.
The only thing I hate more than a nibbler is a weight watcher 

NPHuskerFL

Bringing the noise Dwayne. I've never tried the breadcrumb fish except for fried. Does the exterior get crisp?