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Home, again. Back to my egg. Chicken, Beef ribs and Ratatouille
Thatgrimguy
Posts: 4,738
Beef Back Ribs, Chicken Quarters and Ratatouille.
For the ratatouille, I put 2 lbs of sweet potatoes, 2 lbs of potatoes, 1 lb of carrots, a yellow onion, some shallots, garlic, a couple packs of mushrooms, a green pepper, some vine tomatoes, and a lot of butter in a pan under the beef ribs first, then the chicken.
Money Shot!!
For the ratatouille, I put 2 lbs of sweet potatoes, 2 lbs of potatoes, 1 lb of carrots, a yellow onion, some shallots, garlic, a couple packs of mushrooms, a green pepper, some vine tomatoes, and a lot of butter in a pan under the beef ribs first, then the chicken.
Money Shot!!
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
Comments
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Dang that looks great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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That looks incredible, what was the total cook time and temp for the ratatouille. What a fantastic looking side, bookmarked!! That would feed a lot of people.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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I ran the egg around 300 for the whole cook. Ratatouille was on about 2 hours. It was a LOT of veggies. Way more than we needed. I plan to turn the leftovers into a smoked vegetable/chicken soup.logchief said:That looks incredible, what was the total cook time and temp for the ratatouille. What a fantastic looking side, bookmarked!! That would feed a lot of people.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
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The picture of the finished ribs has my mouth watering. Very nice meal.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Wow, you'll have to show that one hereThatgrimguy said:
I ran the egg around 300 for the whole cook. Ratatouille was on about 2 hours. It was a LOT of veggies. Way more than we needed. I plan to turn the leftovers into a smoked vegetable/chicken soup.logchief said:That looks incredible, what was the total cook time and temp for the ratatouille. What a fantastic looking side, bookmarked!! That would feed a lot of people.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Excellent looking cook!Living the good life smoking and joking
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Wow. Ribs look awesome.
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Nice looking cook there homie. I might have to give that ratatouille a try.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Love that money shot
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I just ate, and I am suddenly hungry again. Nice work!Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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Damn brother Grim, I don't even know what to say.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Yes I do. Friking awesome brother!!!!SGH said:Damn brother Grim, I don't even know what to say.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Amazing!!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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So, I turned the leftovers into soup as promised. This soup is AMAZING! Holy cow. I will be making this double meal into our rotation a lot this winter!
http://eggheadforum.com/discussion/1188891/smoked-leftover-soup#latest
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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