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Egg Class Today!
SteveWPBFL
Posts: 1,327
Got a few college boys home for the holidays that like to EAT off the Egg. Noticed though, that dad does a little too much for them and they're not learning anything 'new'. So today it's up and at 'em (at the crack of noon) boys, you're going to do it all and make your own ribs! (yeah, I know, I bought 'em, but one thing at a time!). From cleaning out the Egg and putting in the lump to picking your rubs to the bend test it's time!
Comments
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Awesome. Teach them to BBQ and eventually they can start paying you back for (well, kids ain't cheap) everything by doing the cooking. Not to mention it's a pretty useful skill.
______________________________________________I love lamp.. -
Crack of noon. )
I think its a great idea to teach them how to do it themselves. =D>
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Give a man some food of off the egg and he can eat for a day. Teach him how to use and cook on the egg and he can eat for a lifetime. Good job with the boys.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Looking forward to the pics and video if you make one. Great thread already.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Sounds great but don't be surprised if they add a BGE to their Wish List and expect Santa (Dad) to deliver.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 -
I thought the other day that's it's about time to get my 13 year old son involved. He makes the best pecan pie. I've taught him to mow yards and since he was 11 he makes around $2500 a summer..of course he uses a 52" zero degree cub. Back in my day....Green egg, dead animal and alcohol. The "Boro".. TN
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My 2.5 year old loves helping cleaning the ash and loading up lump. My wife hates me for it.Dunedin, FL
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henapple said:I thought the other day that's it's about time to get my 13 year old son involved. He makes the best pecan pie. I've taught him to mow yards and since he was 11 he makes around $2500 a summer..of course he uses a 52" zero degree cub. Back in my day....
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The crack of noon.
My dad use to say " are you going to stay in bed until the sun burns another hole in your butt".
Smitty's Kid's BBQ
Bay City,MI
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I am only 24, and back in my day I mowed tons of yards using a push mower (up to 1 acre). Too cheap back then to invest in bigger equipment, lol.
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Started off just loadin' lump. What's lump, dad? Oh, burns cleaner and slower than briquettes, son. And here's how we set up the fire pit mixing in some chunks of wood for smoke. We've got hickory, apple, cherry, etc. Apple! (doesn't know why yet .... but a good choice).
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I didn't realize but after having the Egg for only one year we've got a pretty good rub lineup in the cupboard. So he checks them all and (unknowingly) picks one of my home made rubs and preps the ribs, trims and rubs 'em down.
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Yep. If you don't take a few pictures it didn't happen.
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Dialed in the Egg at 225F dome and set up the CGS rig and threw on the rubbed three slab Costco pack trimmed to make four racks. Don't get the Egg hot when you want to go low and slow, use a fire starter and let it creep up to temp while you're preppin' the ribs.
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We let them go for 3 hours at 225F dome, swapped rack locations half way. Then foiled meat side down in parkay and sarracha for an hour. Son LOVES sarracha sauce.
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Removed the foil and threw them back on meat side up for an hour. At this point I had to be somewhere and left instructions to just let them firm up 1/2 hour to hour but forgot to tell him to sauce them the last 20 minutes.
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They turned out great, though. The ones below are the rack I had him rub 'kid spice' on ( S&P and GP) for the wife and little ones. Even without sauce we pretty well nailed these ribs. One of my son's friends dropped by and they both enjoyed a rack or two while trading funny college stories. Son was most appreciative for the time and instruction and truly enjoyed the whole process. So yeah, someday son kid for his wedding gift or something like that will be getting a new LBGE!
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Today we put on a couple of pork butts to give away as Christmas gifts ..... E-Z compared to ribs!!!
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... and a new Egghead is born !Tell your son they look GREAT !__________________________________________Dripping Springs, Texas.Just west of Austintatious
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