My first Woosday shots... (lots of pics)

Ottawa_egger

Here are my first Woosday shots. Sorry about the size - I didn't realize the resolution of the camera was set to the high setting - I guess my 6 yr old was tinkering with the camera again. I started a cook at 3 pm Sunday and had a string of dishes to cook that should have had me cooking 24+ hours, but I botched my pork butt (see my Monday post for the story) which cut the marathon to only 17 hrs or so.[p]First we have a healthy roasted Tilapia with white wine, tomatoes and herbs for dinner. I was supposed to cook the chicken for dinner, but spent too much time looking at pics on the forum that by the time I dragged my sorry ass off the couch it was too late for the chick.[p]<a href="http://photobucket.com&quot; target="_blank">[p]Next came some marinated lamb skewers bought at the local grocery store. Boy, they sure look puny on the large!!![p]<a href="http://photobucket.com&quot; target="_blank">[p]Next came the chicken. I just stuffed it with apples and onions, tied the legs and sprinkled with DP Tsunami Spin and let the Egg take care of the rest. I might add I did the ice-bags-on-the-breast trick to make sure I didn't overcook the breasts.[p]<a href="http://photobucket.com&quot; target="_blank">[p]Here is a voyeur shot of the chick's private area thru the peep hole:[p]<a href="http://photobucket.com&quot; target="_blank">[p]Here is a pic of the finished product. Thank you Lord (and MollyShark) for the Thermopen, because otherwise I would have left the chicken on for another 1/2 hour until the skin darkened. I only Thermopenned it to see how far it was from done, and to my surprise it was done to perfection!!!![p]<a href="http://photobucket.com&quot; target="_blank">[p]Finally, after a reloading of the lump, on went the butts with 6 big chunks of cherry wood. One butt was down with Dizzy Dust and the other Swamp Venom. I dare you to guess which is which (not that it mattered since after I pulled the pork it all went into the same bucket anyways - brilliant move!) These pics are of the butts at ~180-185 (I took them off due to a sleep-induced panic attack!). I ended up finishing them in the crockpot and they appear to be fine now.[p]Those of you who know your pig anatomy well may realize I'm cooking the leg butt and not the shoulder butt (which is commonly refered to as the Boston Butt). How can you tell? The skin on the fat. I read somewhere that the BB doesn't have the skin that the leg butt does. Don't know why, though. The white strip in the photo is the cooks sample....[p]<a href="http://photobucket.com&quot; target="_blank">[p]Tonight I did a NY strip with DP RTS from the supermarket. Cut nicely at 1.5". However, after the last few steaks I've had coming from my dry-aging butcher, I've appeared to have ruined my taste buds that now even egged supermarket beef is lacking. Last summer when I got my Egg I was super-impressed by Egged supermarket strips, but after having a few dry-aged steaks I now look at them with disdain (OK, maybe I eggsagerate a bit, but there is certainly no substitute for dry-aged beef!!!) No pics on that one...[p]Ottawa_egger

Pharmeggist

Ottawa_egger,
Looks like you had a great time! [p]Happy Egging, Pharmeggist