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Japanese Inspired Q on the Eggs

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R2Egg2Q
R2Egg2Q Posts: 2,136
edited March 2012 in EggHead Forum

I trimmed down a couple of spares to St. Louis cuts and let them soak for a few hours in a teriyaki marinade that I whipped up.  Onto the XL Egg they went for some smoking over some hickory and white oak:

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After a few hours of cooking and applying a teriyaki glaze every 35-45 minutes, they were tender and ready to pull off for a brief rest:

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The Mini joined the action with a teriyaki steak:

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Then a 2 QT dutch with oil went on to fry up some veggie tempura:

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and dinner was served:

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Thanks for looking!

XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

Bay Area, CA
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Comments

  • milkman5083
    milkman5083 Posts: 100
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    Great pictures, and the meal looks amazing! Thanks for sharing!
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Very nice !  Excellent plating too !!  What are the white roll up things in the top left?  Please don't say the "s-word".
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • tazcrash
    tazcrash Posts: 1,852
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    Very tasting looking dinner.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Mickey
    Mickey Posts: 19,674
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    Very nice cook and photo layout. Thank you
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Very nice !  Excellent plating too !!  What are the white roll up things in the top left?  Please don't say the "s-word".

    Thanks!  The white things are just rice with black sesame seeds sprinkled on it. 

    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • cazzy
    cazzy Posts: 9,136
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    awesome cook!  I will have to borrow that! :D
    Just a hack that makes some $hitty BBQ....
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  • Chubbs
    Chubbs Posts: 6,929
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    Very nice. What kind of camera do you guys have that take such amazing pics (R2, VI, Mickey, BOW, Necessary Indulgences). My pics suck compared to all of yours.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Thanks! I take most of my pics with a 7 yr old Canon Rebel XT DSLR.  It's no longer made and this year my pic #s went from 9999 back to 0001 (it reminded me of the first car I drove that went from 99999 miles to 00000).  I'd love to get a new higher end model (Canon 60D or 7D) as I really enjoy photography but I think they'd cost me more than L Egg!

    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Jan_WassisMeats
    Jan_WassisMeats Posts: 30
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    Wonderful pics. Looks amazing! Wish you were closer, we would invite you to be our Celebrity Chef for a Day and come and cook for us.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Nikon D300

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Eggbertsdad
    Eggbertsdad Posts: 804
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    Outstanding job. I've never tried teriyaki ribs before. They sound awesome. Did you make your own sauce?
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Recipes used in this cook.  I had a few recipes from different sources and took a little from each and came up with these:

    Teriyaki marinade (was enough for 2 spares and 3 steaks)

    2 cups dark soy sauce

    1/2 cup sugar

    1/2 cup brown sugar

    2 TBS mirin

    2 TBS sake

    3 cloves of garlic pressed

    1/2 tsp ginger very minced

     

    Teriyaki glaze (I had 1 cup extra)

    1 cup dark soy sauce

    1/2 cup sugar

    1/3 cup honey

    2 TBS mirin

    2 TBS sake

    1 TBS asian chile sauce

    1/2 tsp ginger very minced

    1 clove garlic pressed

     

    Tempura Batter can be found here.  I used Sapporo beer for the batter.

     

    @Jan_WassisMeats - Thanks for the compliment! I'm a far cry from a "chef" and just someone who likes to try new things every once in a while. 

     

    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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