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Big Saturday Afternoon Cook

Wally_Wabash_03Wally_Wabash_03 Posts: 95
edited August 2012 in EggHead Forum
Just fired up the LBGE for a full afternoon of cooking.  The menu is (hyperlink to recipes) baby back ribs, Mac and Cheese from the BGE cookbook, stuffed bacon wrapped mushrooms, pimento jalepeno poppers, and jalapeno stuffed & bacon wrapped shrimp (which are just as they sound).  Pics will come throughout the day.

Relatedly, I saw on the 1st Ribs thread that Phoenix824 mentioned that he did the Car Wash Mike method.  I'm new at this, but earlier this morning I saw the memoriam to Car Wash Mike in the WiseOne's 2010 Eggtoberfest over at Naked Whiz.  Really sorry I didn't get to learn from that guy, but seeing that this morning and then seeing him mentioned on here is a huge part of what makes this forum and the whole BGE experience so awesome.  Look forward to sharing with you all today.

Comments

  • sounds like a good little saturday
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • So, I lost the hair on the bottom of my forearm.  That's a new one.  

    Temp getting stable around 250 and time to start throwing stuff on.
  • Poppers are done (and some of the hottest things I've ever tasted).  Ribs are on.  Will check back in an hour.
  • bigphilbigphil Posts: 1,390
    looks good , what was your address again i seemed to have misplaced it  :)>-
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Throwing one out here -- 

    My plan had been to do the ribs wet, cooking them in bone sucking sauce for the last 30 minutes still at 230-240.  But we're also doing the Mac & Cheese, which needs to go in for 30 minutes at 350.  Any ideas?  

    My inclination would be to pull the ribs off without putting the sauce on them when they are about 15 minutes away, put them in foil, cook the Mac & Cheese at 350, and then finish the ribs at 350 for the last 15 minutes of the Mac & Cheese.
  • Throwing one out here -- 

    My plan had been to do the ribs wet, cooking them in bone sucking sauce for the last 30 minutes still at 230-240.  But we're also doing the Mac & Cheese, which needs to go in for 30 minutes at 350.  Any ideas?  

    My inclination would be to pull the ribs off without putting the sauce on them when they are about 15 minutes away, put them in foil, cook the Mac & Cheese at 350, and then finish the ribs at 350 for the last 15 minutes of the Mac & Cheese.
    You could just finish the ribs and hold them in foil wrapped in towels while the mac cooks or you could actually do the sauce finish on the ribs in the oven while the mac finishes up on the egg. It's ok to use that square hot box in your kitchen every once in a while
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Ribs are off and now sitting in foil.  Mac and Cheese and bacon-wrapped stuffed mushrooms are finishing up.  
  • What is on top of your Mac 'n Cheese?
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • It is a crust of panko crumbs, paprika, and butter.  Mac and Cheese was far and away the best thing I made today.
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