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robnybbq
robnybbq Posts: 1,911
in EggHead Forum
Not in the mood for pulled pork or beef or a pork loin.  Did a brisket last weekend and stuffed chicken as well.  Did sausage/pepeprs last week as well. (Yes the Egg is getting a workout).  Planning on some spatch later in the week.

Need some ideas on what to cook.

I suck at ribs so I do not know but if I did go that route I want a different rub (no sugar) mixture and I will go 1-1.5 hours with smoke then wrapped in foil for 1-1.5 hours until done.  But this would be my last choice.

But
What else is out there - looking for a 3-5 hour cook max since I have to go get the meat this morning and wont get started on cooking until at least noon.

And it has to be LOW carb.

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY
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  • krames
    krames Posts: 70
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    How about a tri-tip? http://www.amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html
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  • Foghorn
    Foghorn Posts: 9,834
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    Honey Sriracha Chicken?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 9,834
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    Beef tenderloin - or prime rib?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • robnybbq
    robnybbq Posts: 1,911
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    I want a tri tip - but the butchers around here think I am nuts as they never get them...

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • robnybbq
    robnybbq Posts: 1,911
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    Beef tenderloin is a possibility.


    Just looking at Memphis Dry Rub Ribs instead of the mess usually attempt.  Any tips for these since there is no sauce.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Get a pound of sliced bacon and clean out the fridge or the freezer. Bacon wrap whatever and see what you can come up with, because, everything is better with bacon. Peppers, chicken, pork (pork?), burgers, big mushrooms, etc.
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  • Bayarad
    Bayarad Posts: 313
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    Maple planked salmon rubbed with raging river rub and some clams and oysters! Very low carb and delicious!
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  • robnybbq
    robnybbq Posts: 1,911
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    SteveWPBFL said:
    Get a pound of sliced bacon and clean out the fridge or the freezer. Bacon wrap whatever and see what you can come up with, because, everything is better with bacon. Peppers, chicken, pork (pork?), burgers, big mushrooms, etc.
    I like your thinking.  We did ABT's, pigshots, bacon wrapped chicken thighs over the past 2 weeks as well. 

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Fatty or smoked meatloaf or could do fajita's, pizza, calzone, etc
    Greensboro, NC
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Fatty or smoked meatloaf or could do fajita's, pizza, calzone, etc
    Greensboro, NC
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  • Eggsakley
    Eggsakley Posts: 1,019
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    Do you have a WOK?  Stir fry for quick and easy. and Lo-Carb at the same time. Clean out the fridge, toss in a little protein if ya want and done. Plus it's fun woking on the egg.
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  • robnybbq
    robnybbq Posts: 1,911
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    I got a wok that I am terrified to use. Flames/high heat on a wooden deck issue.

    Off to the store in a few minutes. Hope thy have something good or hot dogs it will be.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Richard Fl
    Richard Fl Posts: 8,297
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    robnybbq said:
    I got a wok that I am terrified to use. Flames/high heat on a wooden deck issue. Off to the store in a few minutes. Hope thy have something good or hot dogs it will be.
     
    Come on in with the wok, easy to use and a whole new horizon of recipes.
     
    http://eggheadforum.com/discussion/comment/1362099#Comment_1362099 

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  • WalrusBBQ
    WalrusBBQ Posts: 153
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    Bayarad said:
    Maple planked salmon rubbed with raging river rub and some clams and oysters! Very low carb and delicious!
    This
    ------------
    Beers & BBQ

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  • robnybbq
    robnybbq Posts: 1,911
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    One day maybe. Just too nervous about it.

    Going to get ribs for a Memphis style rub and foil 1/2 way through and highe heat (300) I guess. Will have sauce on the side for the people who eat carbs.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • robnybbq
    robnybbq Posts: 1,911
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    That is on the list fr later in the week.
    WalrusBBQ said:


    Bayarad said:

    Maple planked salmon rubbed with raging river rub and some clams and oysters! Very low carb and delicious!

    This

    That is on the list fr later in the week.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • MemphisBBQ
    MemphisBBQ Posts: 92
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    My father-in-law does some of the best ribs I have ever had. Usually 4 racks, 2 dry and 2 wet (for those who just HAVE to have the sauce).

    Baby backs with the membrane pulled.
    Rub on the convex side only.
    On the egg at 220, direct for ~1.5 hours.

    He usually will sauce them with 30 minutes remaining. Sounds simple, right? I'm here to tell you that these turn out dang good. 
    A great alternative to a 4-5 hour cook.
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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    Beer brats and kraut. I've been craving them myself
    LBGE
    Go Dawgs! - Marietta, GA
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  • MemphisBBQ
    MemphisBBQ Posts: 92
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    I only do Memphis style ribs. In fact, I have never sauced anything on the egg.

    dweebs0r would be a great person to ask about doing Memphis style ribs. I am still just getting my own method down. He is always bringing in fantastic ribs to work.


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  • robnybbq
    robnybbq Posts: 1,911
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    What about country style ribs (About 3 ribs per cut).  How should I cook them?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Richard Fl
    Richard Fl Posts: 8,297
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    robnybbq said:
    What about country style ribs (About 3 ribs per cut).  How should I cook them?
     
    Couple of thoughts.
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1226103&catid=1

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  • dweebs0r
    dweebs0r Posts: 539
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    I do my ribs the standard 3-2-1 method for St Louis style and 2-2-1 for baby backs.  I pull the membrane on mine but dont find that it makes much of a difference in the finished product.
    The first part is where the ribs really soak up the smoke flavors, the second part is where is renders the fat out, the third is where I caramelize the sauces if I add in any.
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
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  • henapple
    henapple Posts: 16,025
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    Get a pork loin, stuff it with your choice, tie it and slow cook it. I like portobello shrooms, spinach and provolone.

    YouTube how to cut one... East.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • robnybbq
    robnybbq Posts: 1,911
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    Hmm. Looks like 300 indirect for 2 hours then check for doneness? 195 inside? No foiling?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • henapple
    henapple Posts: 16,025
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    For?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • robnybbq
    robnybbq Posts: 1,911
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    Southern style pork back ribs

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Hotch
    Hotch Posts: 3,564
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    How about a couple of big thick pork chops, smothered in Butt rub smoked with a little cherry wood and finished off with a brush clarified butter infused with just a hint of bacon fat.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • robnybbq
    robnybbq Posts: 1,911
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    Hitch that is just wrong. Will do this week as we got some nice bone still on pork chops. Got allot of cooking on the egg this week. Working an earlier shift so I will be home by 4 instead of the usual 7

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Hotch
    Hotch Posts: 3,564
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    Remember pictures tell the whole story.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • robnybbq
    robnybbq Posts: 1,911
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    So far the southern country ribs have been on for 4 hours and no where near done. Should have done something else. Guests are starving and have to leave soon. Was planning on a 6:00 dinner.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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