What did you cook over the weekend?

EGGzilla_jr · November 2011

Good morning...hope everyone had a wonderful weekend! Share with us what you cooked this weekend. For me it was a tomato and basil pizza...you just can't beat a pizza baked on the EGG!

Squeezy · November 2011

You are so right there!

I just did some ABTs, however today it will be pizza and tomorrow will be a pastrami ...

EGGzilla_jr · November 2011

nice...you know I've never made ABTs before...I'll have to do that this week!

JLNC · November 2011

I made smoked pork butt chili, which might be the best I've had (although not a traditional chili). I cut up a butt into chunks (removing as much fat as I could and then rubbing them with a cumin based rub) and smoked it on the egg indirect at 300 for a couple hours (not too much smoke). In the mean time I roasted poblanos and other peppers from the garden, pressure cooked the butt bone with some beer (made a nice gelatinous stock with meat), cut up a bunch of onions, fresh peppers and garlic, as well as a large can of tomatoes. I was going for a pork chili, which had smoky chunks of meat that were still intact (not stringy). After smoking, I cut the chunks into smaller pieces. You could eat it out of a bowl or take chunks and make tacos. The meat was spoon tender.

Squeezy · November 2011

Oh my ... you must! There are many ways to make 'em, but after trying several ways, I use this method all the time, because it is quicker and easier to prepare, also I only use a half slice of bacon per piece ( and my heart thanks me for it)

I pkg. of cream cheese seasoned any way you like

12 to 14 jalapeños

12 to 14 rashers of bacon

Split lengthwise, seeded, stuffed and wrapped over the top and tucked under the stem end, with or without toothpicks. I don't use them (they will stay together if handled gently)

I like to start low-n-slow for an hour to get some smoke on 'em and the go to abut 300º until the bacon looks done to your liking ....

@JNLC ... that looks phenominal!

gdenby · November 2011

My Egg cooking was some beef dino bones, and a couple of pounds of kielbasa.

My experiment was (don't go "eeeuw!") deviled pork heart, which was a variation on the River Cottage Everday recipe for deviled lamb hearts. It was really good.

Pork hearts, like beef hearts, which I have cooked many times, are full of connective strands, and the whole muscle is in a heavy sheath. With beef, there is enough meat that there is plenty left after trimming all the fibers and blood vessels. The pork was small enough that without spending an hour, I couldn't shave enough off that i wasn't left with something that was still about half connective tissue.

So I cut the hearts in 8, put them in sous vide bags with a bit of canola oil and salt, and dropped them in the water bath for 48 hours. The cooked pieces were just a tad chewier than a good beef baloney. My initial plan was to skewer them, and finish on the Egg with some sort of sauce.

Along the way, I came across the deviled sauce recipe. Diced the hearts, and browned in a few tablespoons of oil. Deglazed with some port and a stock made from leftover rib chine bones. Reduced, and added wooster, mustard, cayenne, and a dollop of honey. Finished with some heavy cream, salt, and black pepper. Served on thick sliced toast. Both my wife and son looked aghast when I told them what we were having, but both had to admit it was really good.

JLNC · November 2011

I think pickled pork hearts wins the most experimental award. I don't think I'd cook it, but I'd like to taste it anyway!

Greygoose · November 2011

Pre-game crazy. 6 pound pork loin, with 2 stuffed layers of dried apples, cashews, and raspberry sauce. covered in a blanket of bacon. Ay-Yi-Yi.......

GreyGoose

FxLynch · November 2011

Friday I did 2 beer can chickens. One with BGE Sweet Maple seasoning, the other with Dizzy Pig Dizzy Dust. For a side, I made potato bombs grilled alongside the chicken.

Saturday lunch: Did two home made pepperoni, red pepper, sundried tomato, and feta cheese thin crust pizzza's on the pizza stone.

Saturday Supper: Alder planked salmon with Dizzy Pig Raging River Rub. Just made some simple flavored rice inside the house to go with it.

Sunday my better half took over inside the house and made Broiled Parmesan Tilapia with broccoli and rice for lunch, then Turkey chili for supper.

It was a great weekend of eating :)

Frank

EGGzilla_jr · November 2011

You better hold on to that better half...."Broiled Parmesan Tilapia with broccoli and rice for lunch" I'm lucky to get a PB&J :(

tfoutch · November 2011

My first post since being "accepted" to the fourm!

Cowlick Chili!

billyray · November 2011

We had the best piece of meat I ever cooked!! I've been a Weber gas guy for 35 years, but now I'll just use the Weber to keep things warm that don't fit on the Egg.

I bought a crayovaced whole top sirlion at Costo, USDA Choice, they call it a top block. Trimmed it up and removed the top cap. The cap is what I cooked, after you trim the cap in looks like a tri-tip in shape and size.

Season it with Big Bad BBQ All Purpose Rub, basically salt, pepper, garlic and dried parsley. It's similar to Susie Q Santa Maria Rub. Seared it on both sides for 2 minutes each on a cast iron grate at 600. Removed it and added some red oak chucks and dropped the temp. to 375. Put it back on the adjustable rig with the grill at the felt line. Cooked for a little less than an hour to the internal temp. of 140, pulled it off and foiled it for 15 minutes. I can still taste it this morning, can't wait for lunch and a sandwich from the lef overs

banzaitoyota · November 2011

Pizzas!

Squeezy · November 2011

My first post since being "accepted" to the fourm!

Cowlick Chili!

Welcome! =D>

tfoutch · November 2011

Thanks. Been lurking here a long time!

Squeezy · November 2011

So tell us about Cowlick Chili?

JLNC · November 2011

I'll bet a dollar it contains beef.

JLNC · November 2011

Looks like a fancy beef chili--- I'd eat it.

http://eggheadforum.com/discussion/1133628/cow-lickin-chilli

Squeezy · November 2011

Not touchin' that bet with a steer horn ... you probably have the inside story already ....

Griffin · November 2011

Fatties, sausage cheese balls and piri-piri chicken wings, all cooked at the Plano Outlaw eggfest.

EGGzilla_jr · November 2011

My first post since being "accepted" to the fourm!

Cowlick Chili!

Welcome

burr_baby33 · November 2011

Friday morning I seasoned a huge T bone with DP, Lawreys and slathered it with a little grey puopon. Left it bagged with a little worchester and EVOO. Seared and finished Fri night. Oh my goodness.

ribmaster · November 2011

5 lb Pork Loin. It was first time I cooked one. cooked it to 180 for slicing. I got three from Kroger on sale for 2 bucks a pound. and 2 racks of St Louis Style.

paulheels · November 2011

Brisket. More beef. Alot of pork. Every thing we ate, even veggies. The oven is now a pot storage facility.

talltrevor · November 2011

Beef stew in the CI Dutch Oven. I put too much wine in the stock and my wife complained.

kbradie · November 2011

My first pizza's on my Egg over here in Scotland. Just perfect! My nine year old wants a pizza party for his friends!

GrannyX4 · November 2011

I made 2 whole boneless turkey breasts, a 5 hour brisket flat and I'm brining 2 butts for buckboard bacon. It was a fun weekend except the grand baby lost his playoff football game.

burr_baby33 · November 2011

Hey GrannyX4, sorry your grandson lost his game. We went thru same last year but his 7th & 8th grade team won yesterday, Toy Bowl Champs.

Ham and Egg · November 2011

Friday - pizzas.

Saturday - Hosted my girls (twins) 5th birthday party; cooked about 10 sliders and 15 or so full 50/50 burgers; and then for the parents 'after-party' we fired up a bunch of Oktoberfest sausages!

Then Sunday was a straight forward steak and sweet potato night.

Now Monday...after consulting the scale...it was soup night.

paulheels · November 2011

Ham, you can cook soup on the EGG. I expect that will not be an excuse next time!

The_Grill_Sergeant · November 2011

Drumsticks, indirect, tossed in olive oil, salt, pepper, and Spade L Ranch poultry rub. Tasty!

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What did you cook over the weekend?

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