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Saturday Cook & Spring Fever...

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Comments

  • hapsterhapster Posts: 7,445
    Thank you guys...

    image
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
  • jfm0830jfm0830 Posts: 987
    Mmmmmmm. I don't know what makes me more jealous: the great looking food, the case of Guinness or your living near Fred's. From the YouTube videos I've seen he is a bit of a nut job, but his store looks amazing. Lucky you on all 3 counts! Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • AviatorAviator Posts: 1,712

    That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.

    So what was the answer to the time question Hap. Really like your pictorials.

     

    =D>

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • Charlie tunaCharlie tuna Posts: 2,191
    Great cook Hapster !!
  • milesbrown4milesbrown4 Posts: 314
    What a great cook - love the onion and peppers

  • TjcoleyTjcoley Posts: 3,528
    Looks good Hap. Got to get out to Fred's. only about 90 minutes away and have never been there.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • hapsterhapster Posts: 7,445
    Aviator said:

    That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.

    So what was the answer to the time question Hap. Really like your pictorials.

     

    =D>
    Thanks everyone. The time after 165 in the foil pan was just under 3 hours.
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Man that looks good
    LBGE
    Go Dawgs! - Marietta, GA
  • hapsterhapster Posts: 7,445
    Tjcoley said:

    Looks good Hap. Got to get out to Fred's. only about 90 minutes away and have never been there.

    Totally worth the trip. Fred is a down to earth guy and has got a lot of great stuff in his shop.
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
  • loveTheEggloveTheEgg Posts: 573
    hapster said:

    That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.

    So what was the answer to the time question Hap. Really like your pictorials.

     

    =D>
    Thanks everyone. The time after 165 in the foil pan was just under 3 hours.
    Hap....you said you put it back on to reduce the juices...about how long did that take?
    Brandon, MS
  • SkinnyVSkinnyV Posts: 3,392
    Great looking cook, bravo.
    Seattle, WA
  • nolaeggheadnolaegghead Posts: 26,348
    I'd hit that in a NY nanosecond ;)
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • R2Egg2QR2Egg2Q Posts: 1,942
    Looks great Hap! =D>
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • Bham_eggerBham_egger Posts: 196
    Very nice cook. I've been wanting to try pulled beef. And the leftover possibilities are endless.
  • calracefancalracefan Posts: 602
    Where did you get the recipe Hap ?
    Ova B.
    Fulton MO
  • hapsterhapster Posts: 7,445
    calracefan said:
    Where did you get the recipe Hap ?
    Others had posted this recipe on here... Next time, I will probably only use 1 jalapeno, 3 gave it just a touch too much heat for most.

    http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
  • calracefancalracefan Posts: 602
    Thanks !
    Ova B.
    Fulton MO
  • charliebatutischarliebatutis Posts: 92
    The leftovers would be awesome on nachos!
  • Plano_JJPlano_JJ Posts: 448
    Looks great. Did you figure out how to make the Maverick alarm? If not, its the button in the bottom right of the remote transmitter. Press it once and you should see a little icon pop up on the screen on Food and Barbecue, top left. 
  • Supercilious_In_5280Supercilious_In_5280 Posts: 149
    On the short list. Looks great
  • AltonAlton Posts: 468
    Thats "AWESOME BABY"!  :-bd
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • loveTheEggloveTheEgg Posts: 573
    Made the pepper beef today for supper and it turned out GREAT!! My 3.59 pound roast took 4 hours at 160 grate to hit 165 IT. did not take a before picture but here is the finished product. :-)
    Brandon, MS
  • Solson005Solson005 Posts: 1,911
    Looks great! 

    I took a page from your cook a couple weeks ago and did meatloaf and cauliflower mash that I roasted on the egg first. I'll make a post tomorrow, but a big thanks for the idea, it was delicious! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • fletcherfamfletcherfam Posts: 932
    @hapster, congrats on the great cook. Need some thoughts if you have a minute. I did this last weekend and my wife picked up two 2lb chuck roasts as that is all Freddy's had. Did the at 260 dome temp till 165, pulled, then put it over the veggies in foil for an hour or so, unfoiled, pulled, then let it reduce down again. Turned out amazing.

    This weekend went for the same recipe, but had wife pick up a chuck roast from the butcher, was 5 lbs. I put it on the egg at 280-290 dome as we had guests coming over and did not want to make them waiting for dinner. Took about 3 1/2 hours to get to 165. Pulled, foiled with veggies, then put back on at 350 for about 3 hours.

    My issue is it never really got tender as the first one. I did not take a temp of the meat after I foiled it.... Thoughts?

    We absolutely loved the first time, second time was ok, nothing to write home about.
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