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I cold smoked some skirt steaks yesterday with some red oak and then hit them with a little Susie q and then some with cluck and squeal all purpose and some with DP cow lick. Then into the sous vide at 134 degrees for 24 hours. Got the salt block up to 600 and dropped a couple chunks of a whiskey barrel in for smoke and threw the skirts on for a couple minutes a side. love the meaty flavor and texture of these. A simple good cook that always impresses is meat loaf on the egg.
I know it's not impressive but my boys love grilled cheese.
Why do I think if I did that and asked my kids they would say the same thing. =((
My freinds and neighbors all say I should enter my baby backs in a competition but I know better. They are better than you can find in a restaurant around my small town but they are not competition worthy.
i dont know if its a particular dish, i like to cook things that ive never eaten before, some cooks are things ive never heard of before and randomely found. i like to cook them til i get them right to where i want them. most rescently ive been doing pissaladiere, its french style pizza served as an appetizer, the flavors ar too strong to serve it as pizza night, but in small servings, 12 or more slices a pie, its killer. herb crust with rosemary thyme and garlic, sauce is roasted scallions and garlic with anchovie balsamic and basil, topping is kalamata olives and anchovies, then gorganzola and fresh basil sprinkled on top after cooking. serving to guests i hide the anchovies in the sauce and everyone likes it, if they see an anchovie thats a different story :)) ill make this a few more times and never make it again, then the journey continues for something new
I know it's not impressive but my boys love grilled cheese.
Brownie, I see you have the CrayCourt CI grid. I have been thinking of getting one myself. Let me know if you like it or think it is worth the money. Thanks!
I know it's not impressive but my boys love grilled cheese.
Brownie, I see you have the CrayCourt CI grid. I have been thinking of getting one myself. Let me know if you like it or think it is worth the money. Thanks!
Convert, I have one and love it. Use it 60 - 70 % of the time.
@BGE Convert I wanted it because it allows for more options (somewhat novelty over necessary) over other standard CI grids I've seen. I never priced others for a comparison of pros and cons vs cost, but I like mine. Maybe if I had had CI skillet and griddle I would not have been so eager for this set up. If it's affordable for you than I think you'll enjoy it as I do. Here is the link that sparked my interest in them.
Ribs...I do a variation of the Car Wash Mike's recipe. Excellent everytime.
Two Large & One Med BGE, BBQ Guru CyberQ II, CyberQ WiFi, CGW Swing Grate Let the refining and improving of your own barbecue keep you so busy that you have little time to criticize others. – H. Jackson Brown
Spatchcocked chicken. I remove the breastbone as well as the backbone. I apply my home-made rubs. I do more impressive dishes but the spatchcocked chicken is totally reliable and better than any bird any guest has ever eaten. I do them direct on the top of an adjustable rig 35 minutes skin side down at 325 or so dome temp then flip until done. Easy! Crispy skin and moist meat every time with lots of uses for leftovers if there are any.
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http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.html
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0 • Off Topic Disagree Agree LikeMy ABTs are a hit with me and everyone else ... can't make enough at one time ...My ribs and butts do well.
BGE Lg.
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0 • Off Topic Disagree Agree LikeMine is my baby back ribs with my homemade beer glaze.
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0 • Off Topic Disagree Agree LikeWhy do I think if I did that and asked my kids they would say the same thing. =((
My freinds and neighbors all say I should enter my baby backs in a competition but I know better. They are better than you can find in a restaurant around my small town but they are not competition worthy.
Van Wert, Ohio
XL BGE
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0 • Off Topic Disagree Agree LikeFriends and family also would argue for smoked salmon, stuffed peppers, or pizza. Nice that the Egg makes you a chef of many recipies.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
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0 • Off Topic Disagree Agree Like:))
ill make this a few more times and never make it again, then the journey continues for something new
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0 • Off Topic Disagree Agree LikeBrownie, I see you have the CrayCourt CI grid. I have been thinking of getting one myself. Let me know if you like it or think it is worth the money. Thanks!
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0 • Off Topic Disagree Agree LikeWell Im new to cooking with the GBE so at this point in time I have to say Beef Ribs! I made them a few weeks ago and they were OUTSTANDING!
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0 • Off Topic Disagree Agree LikeLet the refining and improving of your own barbecue keep you so busy that you have little time to criticize others. – H. Jackson Brown
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0 • Off Topic Disagree Agree LikeWorks every time, and everybody loves it!
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0 • Off Topic Disagree Agree LikeFrachlitz,
sounds great! i will add it to the list
"You are who you are when nobody is looking"
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