Favorite weeknight cooks after work??

ibanda

I have had my egg about a year now, and have cooked many of the most talked about items on the forum. I had really looked forward to the smoking aspect of the egg, and have done some great 5 to 12 hour cooks on the weekend such as baby back ribs, and boston butt/pulled pork.

As far as grilling goes I have have had great luck with chicken thighs, spatchcock chicken, and T-Rex steaks. The pictures of grilled fish on limes the last 2 days have looked fantastic and I have some fish in the freezer.

Any suggestions on what to grill during the week that can be on the table in 2 hours of less of prep and cooking time?

Bacchus

Country Ribs. You can go raised direct, cook relatively quick and no need to mess with drip pan,etc. BUT still dine on real BBQ. They are cheap and great. One of my favorite, simple cooks.

Boilermaker Ben

Woah, LOTS of options, of course. I'll toss one out there: wings. Little prep. Cooking time varies with setup. Indirect at 400 takes about an hour, but with little attention needed.

Even 2 hours sounds like a lot for a weeknight. I often like to do things that might take longer, but can be started one day and finished the next. Someone just posted about indonesian sate, which is an overnight marinade. I like to do jerk pork, which is another overnight marinade (also makes awesome sandwiches during the week for lunch at work). I made a batch of chili on Sunday evening, knowing that I wouldn't have time to make a meal tonight. All we have to do is heat it up on the stove tonight.

Lots of things reheat very well. Pulled pork is one.

Humphrey Chimpden Earwicker

did some mac n cheese last night after being inspired by a newb, greeneggdave.

also do steaks, planked salmon, chicken, grilled veggies, lasagna, pork tenderloin (stuffed or otherwise), roasts, maybe grilled pineapple or peaches for dessert.

did some indian pudding for desert a month ago maybe, along with a pork roast.

i'd post a pic of the puddin' but photobucket seems to have kicked the bucket.

most of our cooks are weeknight cooks

vidalia1

Pork tenderloins
Stuffed Pork Tenderloins
Burgers
Brats
HotDogs
Wings
Bone In or Boneless Chops
Fish
Pizza
Egg'd Wok'd Food
Stuffed chicken breasts
Fajitas
Steaks

those are a few of the items we do on weeknights...

ibanda

Thanks Bacchus - I cooked country ribs last summer for my family they were great! I hadn't thought about them as a fast cook as I cooked them indirect and was also cooking baby backs for 5 hours that day.

I will try them raised direct on a little faster cook.

fishlessman

i cooked this several times this last fall, tuna was cheap and i love the stuff. pizza is another favorite summer and fall but i dont need two hours, 53 seconds works for me :laugh: wok cooking is always fast and easy

tuna steaks
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=717673&catid=1

pizza
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411252

meatloaf for sandwiches
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=712411

oyster chicken
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411297

ibanda

Boilermaker Ben wrote:

Woah, LOTS of options, of course..... .

That's the thing I am sort of asking what can you cook on a grill, it's nearly unlimited, I just need to venture out a little, try some new things and get creative.

I no longer feel like a rookie egger or cook. It has been a new experience in the last year to cook for people and have them not only like my cooking, but brag on it, and ask for seconds.

Unknown

Wok cooking. Prep takes some time, but my family loves fajitas and stir fry.

Light the egg and let er rip - no temp adjustments needed, and actual cooking time is less than 10 minutes.

Generally can do healthy that way as well.

ibanda

vidalia1 wrote:

Pork tenderloins
Stuffed Pork Tenderloins
Burgers
Brats
HotDogs
Wings
Bone In or Boneless Chops
Fish
Pizza
Egg'd Wok'd Food
Stuffed chicken breasts
Fajitas
Steaks

those are a few of the items we do on weeknights...

My pork tenderloins haven't turned out all that great, I'm going to have to revisit that and try some different marinades.
I cook a mean burger B)
Haven't tried wings, fajitas, or stuffed chicken breasts, and haven't cooked porkchops in a long time.
Can cook all the bass I can catch out of Dad's pond, going to really need to get crackin on fish!

lowercasebill

risoto on the mini







thighs slide show




cheese steaks






stuffed pork chops

ibanda

bash offline wrote:

Wok cooking. Prep takes some time, but my family loves fajitas and stir fry.

Light the egg and let er rip - no temp adjustments needed, and actual cooking time is less than 10 minutes.

Generally can do healthy that way as well.

I'm pretty good with a wok on my gas rangetop, I guess I am not seeing the benefit of running it on the egg. I have wok ring from Chubby's GrateMates setup for my small I guess I need to give this a try on the egg.

Bonehead

I am not speaking from experience, but using a wok on the egg will get it much hotter than a gas stove will.

Grandpas Grub

 
Read the responses and there are some great ideas. I got to thinking, most of my cooks are way under 2 hours. unless you count actual time cooking in the egg.

My oven/range gets used very little ever since getting the egg. The nuke machine (microwave) is used to defrost or heat stuff up from a previous cook.

Quick cooks for us are chicken, steaks, fish, pork.
We also do real quick cooks. That includes easy cooks. Sometimes we just bake potatoes which make a wonderful meal.

We cook a ham, buckboard bacon, turkey and other meats, eat the dinner then cut or slice to assist in making quick cooks.

Thanks to a post a month or so ago we really enjoy meat, cheese (fontana and swiss)and tomaoto sandwiches. We use Buckboard Bacon, turkey, chicken, or deli sliced ham for the meat.

Brauts,


Tuna Sandwiches, (cheese and tomato are also fantastic or add some ham for a little kick)




Pizza,


Chicken cooked over potatoes


Omlet and sides


Dutch Oven Pot roast (a little longer cook)


Pot of chili


Soups or Cioppino about 1/2 hour


Stuffed Peppers




Burritos


Taco Salad


Cornbread (might have some chili to go with it)


Char Sui (about 1/2 hr)


Stew


Fajitas. This is before I had any accessories and I cooked the meat directly on the lump


Well, that's enough for now, but the list is actually unlimited.

GG

Mickey

Spatchcocked Chicken Direct at 375/400 High in Dome..
One hour 15 min's start to eat.....

Ross in Ventura

Defrost the fish

Ross

Nature Boy

Aw man. Lots of time to cook and experiment. I love it. And I wanna be a grandpa too!
Nice cookin.
Chris

eenie meenie

You all are making me feel like a total slacker! :unsure: I often get home quite late so I feel lucky if I can manage some fish, lamb chops/rack, or steak.

I am so impressed with the weeknight cooks of so many eggheads. You all are soooooo dedicated.

Doug in Eggmonton

'bout 4/5 out of 6/7 for me.

Doug

Car Wash Mike

Maybe you need a personal chef?

Mike

lowercasebill

tough to do when you get home late but for me it is as much relax/therapy/medication time as it is cooking,

eenie meenie

Actually Mike I think I need cooking classes and friends that are deficient of taste buds! :laugh:

Louisiana Redneck

Whats your secret on "a Mean Burger."

[Deleted User]

Kim's list is very good. only thing I would add is if you use used lump it may be slower to get to temp, but you can cook on it right away.

That's what I use for all my after work cooks.

For hot cooks like searing tuna, I use the mini and even with new lump, the mini is ready quicker.

Grandpas Grub

 
Just years... it all comes (passes) too fast.

Wish I could cook as good as some of the stuff you have done, brisket comes to mind.

Some guy here on the forum makes some dang good rubs that helps make it all happen.

GG

ibanda

bill, your harvest chicken and stuffed pork chops look great.

For the Harvest Chicken what 3 cheeses would you recommend and how long on the egg at 475? Or do you cook to meat temp?

lowercasebill

i cooked to temp probably 45 min to an hour ,, i used parmesan, locatelli and mozzerlla .. honestly i think any cheese would work.. bottomless pits do not like blue cheese but i think that would go great with the tomaotes and basil

Fidel

Thanks for the reminder - I did this tonight.

I take fresh sausages from the butcher. Tonight was kielbasa, but any mild sausage will work. Cut a few shallow slits on either side and give a good dose of your favorite BBQ rub. Tonight I used Poot's rub - one of my favorites.

Cook direct at 300* until the sausages are 150*. Then a good coating of BBQ sauce and bump the temps up to caramelize the sauce and crisp the casings. Tonight's sauce was Blues Hog original.

Absolutely terrific. Served with a side of ranch style beans. All in less than 40 minutes to light, prep, cook, and serve.

loco_engr

Do you own a cast iron fry pan?

Blackened fish is an option & it ain't 1/2 bad either! :woohoo:

Bash

Kent,

Would you mind sharing how you did the stuffed peppers right above the burrito? A link to a previous post or whatever.

Looks great.

Thanks,
Richard

Roudy

Hard to beat pork tenderloin as a weekday cook. It's lean, cooks in a short amount of time, tastes great with a wide range of sauces, rubs, and marinades. One of my favorites is QBabes Coffee encrusted tenderloin with the coffee red eye BBQ sauce. You'll probably want to prepare the BBQ sauce a day or two before, and definitely want to apply to rub the morning of the cook. I had forgotten how good this was until I made it again last week.

http://www.eggheadforum.com/recipes/newRecipes/pork0351.htm