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This week's Egged grub... so far

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

Finished my taxes and celebrated with a 14 lb packer:

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The flat after a few hours rest in a heated cooler:

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Didn't have time to make burnt ends with the point so I sliced it instead:

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And during the week some bacon wrapped treats for a couple of birthday potlucks in the office:

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I love the smell of bacon cookin' in the Egg in the morning!

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

  • VA in GA
    VA in GA Posts: 54
    WOW!  I'm impressed, great job..  :-)
    Proud Griller of a BGE Medium, Small and Large in May 2015!
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  • Mickey
    Mickey Posts: 19,674
    Busy boy. Nice cook.
    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
    Thanks VA in MI & Mickey!

    Yup, its been a busy week!
    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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  • Gato
    Gato Posts: 766
    Looks great. Nice pics
    Geaux Tigers!!!
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited April 2012
    image


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Smoker_Guru
    Smoker_Guru Posts: 372
    image


    +1
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  • uncledave
    uncledave Posts: 90
    What is inside the bacon wrapped treats?
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    What is inside the bacon wrapped treats?

    The first two pictures are Moink (Moo + Oink = "Moink") balls where the "Moo" comes from 1/2 oz beef meatballs and the bacon provides the "Oink".  They were lightly dusted with dry rub and cooked indirect for about 80-90 minutes at 280-300 degrees with some Cherry wood for smoke then sauced with bbq sauce and pulled minutes later.

    The other treat is called a "pig shot" and consists of bacon wrapped around a disc of sausage (I used beef kielbasa) to form something that looks a bit like a "shot glass".  They can be filled with all kinds of ingredients.  I filled these with a cream cheese/mexican cheese combo and topped with a mix of brown sugar, chili powder, cayenne powder, and bbq rub.  I cook them the same way as the Moink balls.

    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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