Japanese Inspired Q on the Eggs

R2Egg2Q · March 2012

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:

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:

The Mini joined the action with a teriyaki steak:

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

and dinner was served:

Thanks for looking!

milkman5083 · March 2012

Great pictures, and the meal looks amazing! Thanks for sharing!

Village Idiot · March 2012

Very nice ! Excellent plating too !! What are the white roll up things in the top left? Please don't say the "s-word".

tazcrash · March 2012

Very tasting looking dinner.

Mickey · March 2012

Very nice cook and photo layout. Thank you

R2Egg2Q · March 2012

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.

cazzy · March 2012

awesome cook! I will have to borrow that! :D

Chubbs · March 2012

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.

R2Egg2Q · March 2012

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!

Jan_WassisMeats · March 2012

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.

Village Idiot · March 2012

Nikon D300

Eggbertsdad · March 2012

Outstanding job. I've never tried teriyaki ribs before. They sound awesome. Did you make your own sauce?

R2Egg2Q · March 2012

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.

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Japanese Inspired Q on the Eggs

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