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Sunday Dinner
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New2Q
Posts: 171
I'm a little sad. My wife and I traditionally take the last week of the Olympics off and spend time together watching events and having a good time. Well, the week is over and it's back to work tomorrow. At least the week ended well with a 3 Cs dinner - chicken, cauliflower, and couscous. 
I really love grilling chicken on the Egg. I think that between chicken pieces and spatchcock whole chickens they have accounted for 75% of my Egg cooks.
I really love grilling chicken on the Egg. I think that between chicken pieces and spatchcock whole chickens they have accounted for 75% of my Egg cooks.Comments
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New2Q
Impressive looking grub you got there. Time to branch out and put some pork on the plate!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Oh, I've done pork too. In fact you commented on it.
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New2Q
Correction. Time for some MORE pork!!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Now that you mention it I've only smoked one port butt. Maybe it's time for some more pulled pork? Oh, and after my success with the cold-smoked salmon this weekend I'm also planning on trying my hand at some alchemy to turn pork belly into bacon.
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New2Q
Sounds like a plan to me. Making bacon is no problem. There is a lot of people on here willing to give advice on the subject if you need it. Just ask brother. Gook luck and keep on cooking!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH - Thanks, but there's no problem keeping cooking. They'll have to pry my grill tools from my cold dead hands.
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What did you use for the brine?Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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@Mike_the_BBQ_FanaticBrine? For the chicken or the pork chop mentioned in the linked post? The chicken was a last minute cook and wasn't brined. I find that as long as you don't go much over 170 for chicken there's still a lot of moisture.
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Sorry, I was reading a lot of posts late at night...I think I intended this question for another post on pork chops...New2Q said:@Mike_the_BBQ_FanaticBrine? For the chicken or the pork chop mentioned in the linked post? The chicken was a last minute cook and wasn't brined. I find that as long as you don't go much over 170 for chicken there's still a lot of moisture.Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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