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Pushing the envelope!!!
Comments
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Great job. They look fantastic, and very creative use of the small.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Looks awesome! Which ones did you like best?Peachtree City, Ga Large BGE
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Fantastic... And the photography is straight up food porn!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
+rep
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
Great Small cook brother! Can you identify the racks in any of the cooked pics?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 -
@cazzy-Dang-I have been eye-balling the Small for quite a while. Given "with a bit of planning, foresight and PDL (pure dumb luck)" I can survive w/o it as a necessity, the above tilts all common-sense toward "go for it". Just may have to wait til me and Uncle Sa, agree on payments mid April.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Just a hack that makes some $hitty BBQ....
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Ok, was planning to use my XL for my pork butt later tonight, maybe I need to load my small up when I get home.
Nice job!
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Not really but they were all pretty tasty!R2Egg2Q said:Great Small cook brother! Can you identify the racks in any of the cooked pics?
Just a hack that makes some $hitty BBQ.... -
I accept the challenge. Can't wait to try it. Awesome cook. Great pics.XL,L,SWinston-Salem, NC
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I like the idea of a variety of flavors. Ive been trying some...;.but it is as I am learning at the same time.....so.....I always forget which ones are which !!!!!Hope that made some sense !!Looks great and very efficient !!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Yep, @cazzy's Egghouse. On newsstands now. Sheer gastronomic porn. Makes my beef kabobs from Penshorns look like Spam. Got to get me one of those Motorola RAZRs.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Probably some of the worst pictures I've seen. Black and white...really? How cliché. That one bone is falling out...wth? Why do you always show a picture of you holding your meat? Your cutting board has hack marks...you cutting with an axe? Finally...were the ribs so bad you had to freeze them? Disappointed.Green egg, dead animal and alcohol. The "Boro".. TN
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What an artiste! Nice cook. Get yo sef a bottle of those multi-coloured toothpicks for ID after the fact.
Steve
Caledon, ON
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That sir looks awesome! I think ths week I will be doing a few racks as well.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Great cook! Nothing like getting all freaky when the wifey is out of town You cooking all that on your small reminds me of a couple of lines from Tin Cup. Can anyone name them?
Was going to ask you the difference between a couple of your rubs, but totally understand your palate being haywire with the different flavors. I'll start another thread about it and was going to do it anyway.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Feel free to ask, otherwise, I'll check out your thread.KennyLee said:Great cook! Nothing like getting all freaky when the wifey is out of town You cooking all that on your small reminds me of a line from Tin Cup. Can anyone name it?
Was going to ask you the difference between a couple of your rubs, but totally understand your palate being haywire with the different flavors. I'll start another thread about it and was going to do it anyway.
Just a hack that makes some $hitty BBQ.... -
Nothing short of awesome!. Maybe I'll respect my small a little more in the morning after seeing this#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Remarkable & pics look great no matter what the hipster @henapple says-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@cazzy Just the difference between the two Texas BBQ rubs. I've looked at their website and can't decide which to try. It seems like the original might be more hot/spicy? That's my preference generally. Just curious as to what your take is since you have them both.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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@Cazzy So what was your setup for the cook? Looks to me like a raised direct? Is that on the AR that everyone seems to have except for me? And what temp did you shoot for and how long? Great looking cook and just like everyone else is thinking, I'd be more than happy to take those frozen leftovers off your hands! lolDemorest, Ga. 1MBGE
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KennyLee said:
Great cook! ...reminds me of a couple of lines from Tin Cup. Can anyone name them?
This one? Sex and golf are the two things you can enjoy even if you're not good at them.LBGE, Burgeoning Accessories -
Bravo! Me and my small are still at odds. How do the frozen vac pac'd ribs do? I don't cook that often anymore but when I do it's usually a lot of meat and vacuum seal so the wife can just hear up a meat for a quick supper._______________________________________________XLBGE
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KennyLee said:
@cazzy Just the difference between the two Texas BBQ rubs. I've looked at their website and can't decide which to try. It seems like the original might be more hot/spicy? That's my preference generally. Just curious as to what your take is since you have them both.
I suggest getting The Rub Tin. It will run you $39 after shipping and you'll get four 12oz bags of each. Not too bad at all.Just a hack that makes some $hitty BBQ.... -
BckPorchGriln said:@Cazzy So what was your setup for the cook? Looks to me like a raised direct? Is that on the AR that everyone seems to have except for me? And what temp did you shoot for and how long? Great looking cook and just like everyone else is thinking, I'd be more than happy to take those frozen leftovers off your hands! lolWith ribs, I don't shoot for a temp. I look for meat pull back on the bone, how they feel to touch, and if they look done. I will sometimes do the bend test on whole racks, but that wasn't possible here. These took 6 hours at 250. Most ribs are done anywhere from 5-6 hours. I try not to open my egg until hour 5 on any rib cook, but had to approach this cook differently.Haha, I'm sure ya would. Freezing BBQ is my thing these days as it makes for great leftovers that are at about 85-90% of where they were off the grill. I just sous vide them right out of the freezer for a couple hours at 140. Same thing can be achieved on a stove top in a pot.Just a hack that makes some $hitty BBQ....
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MrCookingNurse said:Bravo! Me and my small are still at odds. How do the frozen vac pac'd ribs do? I don't cook that often anymore but when I do it's usually a lot of meat and vacuum seal so the wife can just hear up a meat for a quick supper.Just a hack that makes some $hitty BBQ....
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That's damn good Cazzy! It's funny. I've been thinking of doing the same cook because the small receives so little love. I can't say great minds think alike, because you're way ahead of me. Nice job showing that the small is not the "red headed step-child" of the egg family. We all know that spot is reserved for the medium!
Oh, settle down you medium lovers!! I'm only serious.
Flint, Michigan
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