Ribs Are On--Show what you're cooking today!!

BHE1

We had over a foot of snow fall on us yesterday--I can't think of anything better to do than cook some ribs!!!

Went out this morning to start the egg and the lid was frozen.

Used the vegetable oil on paper towel tricks to get the fire going!!

Seasoned the ribs up with garlic, onion powder, salt, pepper, JH Pecan rub and brown sugar

The ribs are finally on!! Can't wait for a little play-off football and ribs!!


Let's see what the rest of you are cooking today!!!!

Fidel

Right now I have a loaf of pumpernickel rising - about an hour more until it goes on.

Tonight for dinner I'll be doing some yogurt-chili chicken breasts.

2EggTim

Doing some ribs too. Fred Flintstone style.

Car Wash Mike

Old pic, but same idea for tonight.
Cajun baked catfish.



Mike

FlaPoolman

These are going on shortly

BHE1

Tim,

I'm jealous---those look real good and probably close to being done!!

Are those beef ribs? I haven't had beef ribs on the egg yet--I need to soon.

BHE1

Rod,

Yogurt-chili chicken breasts?? Please post pics when they are done. Also, if you don't mind, please share the recipe. I am always looking for new chicken breast recipes.

Thanks for sharing.

Ed

Lawn Ranger

Nice shots! I'll be doing cornish hens this evening.

Stay warm!

Mike

Frank from Houma

Some Nathan's dogs either plain or maybe on crack - whatever the judges want.

Little Steven

Rod,

Are you doing Tandoori style?

Steve

Fidel

Here is the recipe. I'll take pics and post them later. This is a first time try for me, so no promises on quality.

Yogurt-Chili Chicken

1 cup plus 6 Tbsp plain nonfat yogurt
Juice of 1 lemon
2 tsp honey
11/8 tsp chili powder
Salt and pepper
4 skinless and boneless chicken breasts
1 mango, diced
1/2 red bell pepper, diced
Cilantro, chopped

In a large bowl, whisk 1 cup of the yogurt, half the lemon juice, honey, 1 tsp chili powder, salt, and pepper. Add chicken and mix to coat. Cover and chill for 2 hours; bring to room temperature before cooking.

Preheat to 375°F. Put the chicken on indirect and discard remaining marinade. Cook until 160* internal.

Meanwhile, combine the mango, pepper, and remaining lemon juice, chili powder, and yogurt to make a salsa. Cut the chicken on the diagonal into thick slices, fan the slices, spoon over with salsa, and top with cilantro.

2EggTim

They are done and peacefully resting. Shoud be just right for kickoff. These are my bourbon molasses ribs.

2EggTim

Sorry I forgot, these are just a slab of pork ribs.

Boxerpapa

For lunch, Zippy's infamous pizza crust pizza:



For Dinner, stuffed chicken breasts:

Regis

Mike,

I love cornish hens on the Egg. I like to stuff mine with a mixture of cooked wild rice, onions and celery. Smoked with a little cherry wood.

Always a big hit. Enjoy yours today!! :cheer:

70chevelle

Hey, that looked just like my frozen egg this morning! The only difference is how light it is at your place! My local grocery had BOGO Angus Bottom Round Roasts, so I picked up 2. I trimmed the fat, but kept the heavy piece that I cut from the top of the roasts. I poured some soy & worchestishire on and then rubbed with KC steak seasoning, replaced the fat on top and marinated overnite. Put them on the egg this morning around 7:00 am with a few pieces of hickory. Took them off when the internal hit 130*, let them rest for an hour or so, and then put them in the fridge to firm up. I pulled out my favorite slicer and gave it a quick sharpening. It's a vintage Queen Cutlery slicer with a bone handle and 13" mirror polished blade about 1" wide. I removed the fat, put it in my au jus pot to simmer, trimmed any other excess fat I could find and shaved the two roasts. The meat and au jus will go in a warmer later on for the Steeler game. GO STEELERS!!!!!!! Sorry, no pic's but I can tell you it is fantastically juicy, smokey, and tasteful! A thouroughly enjoyable morning, which will hopefully be followed up by an equally enjoyable evening with family, friends and big Steeler win!

Rascal

Nice lookin' short ribs! Often times the local markets' packaging include some that are just bone and 1/2" of meat. I do them (when I find a good choice) with an Asian twist and they're always a treat! 8 - ),,,

Rascal

Oh, I just luv it! Wilma, where's my beer?! 8- ),,,

Rascal

Lookin' good! is that from a recipe posted here?

Fidel

The bread recipe is slightly modified from egret's recipe he posted about a month ago.

Bread is on now and has about 10 minutes to go.

RRP

No pictures yet, but later today I'm egging some really nice looking baby backs from my favorite butcher shop and plan to sauce them with Big Un's Carnivore Sauce that just arrived yesterday.

Spring Chicken

Slow day here with our very cold 47° weather so I cooked fast and got back inside.



Used Popsicle's recipe.

They were delicious.

Spring "Big Shrimp In A Little Pond" Chicken
Spring Texas USA

Lawn Ranger

Gonna inject with a little garlic/butter mixture and use rosemary and olive oil on the outside. Wild Rice is the side tonight.

NibbleMeThis

Ours hasn't gone on yet.

Making falafel


and gyros


trying to do the gyro meat like a fatty, we'll see how it works

Big'un

I'll be watching for that post! Take some good pics and I'll post it my site, if you want to.