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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

What's Cooking this Weekend?

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Comments

  • grege345grege345 Posts: 1,377
    -————————————————————————•———————————————•———————– Pennsylvania / poconos
  • henapplehenapple Posts: 10,760
    robnybbq said:

    Nothing probably as usual. Tomorrow we are bottling this years homemade wine and will be out of commission by 5:).

    But if I get a window on Sunday I would like to do a stuffed/rolled flank steak stuffed with peppers, zucchini, onions, prosciutto, garlic and glazed with some sort of herbed oil.

    Pics please
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • GriffinGriffin Posts: 6,246
    henapple said:

    robnybbq said:

    Nothing probably as usual. Tomorrow we are bottling this years homemade wine and will be out of commission by 5:).

    But if I get a window on Sunday I would like to do a stuffed/rolled flank steak stuffed with peppers, zucchini, onions, prosciutto, garlic and glazed with some sort of herbed oil.

    Pics please
    Of the drunken variety

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • hapsterhapster Posts: 4,628
    Doing a pork butt overnight just because. I'll start a thread shortly
  • GriffinGriffin Posts: 6,246
    Back from the store. Ribs and ABTs. Might have some frozen meatballs for Moinks and there just might be some bacon wrapped tots. Super excited to brew some red ale as well. Gonna be a good day.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,078
    " I've been walking around looking like a question mark with a load in my pants"

    This is the funniest thing I've read all day. Well done sir.



  • pretzelbpretzelb Posts: 146
    edited March 8
    I just put on my 2nd brisket. First time with a Thermoworks so I can monitor temp without opening the lid. 

    Last Irish Red I made was a disaster. I think my yeast was too weak. Came out like a Belgian. I had to force that one down. 

    Edit - I did make some turkey sandwiches from the breasts I cooked last weekend. Both me and my dad were doing a happy dance. Just the turkey, mayo, onions, tomato, and a bun. We are turkey sandwich junkies.  
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • cortguitarmancortguitarman Posts: 1,969
    Cooked up an Asian marinaded London Broil tonight. Good eats. Not sure for the rest of the weekend. Depends on what we stumble upon at the grocery store tomorrow.
    Mark Annville, PA
  • Doc_EggertonDoc_Eggerton Posts: 3,851
    Friday night.  Fat slices of toasted Panera tomato bread with olive oil accompanied by Merzetta olives and hot peppers for dinner, then off to the hot tub to listen to book two of the Aubrey series (Post Captain) while sipping Bushmills on what may be the last chilly night for a long time.

    I eat the olives and peppers for snack when, in the past, I might have had cheese or chips.

    Nice night.

    Sat and Sun on the BGE, garlic marinated thick pork chops, and hot smoked teriyaki turkey thighs.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • YEMTreyYEMTrey Posts: 1,396
    Swung by the butcher on my way home from work.  Brisket is in the fridge and all signs are go for this weekend. Happy, happy, happy.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • JenGangJenGang Posts: 85

    Rack of pork tomorrow night and deep dish pizza Sunday night.  The pizza was requested by the 20 year olds boyfriend.  Sounds like mom isn't a great cook and after eating here a few times, he told her he now understand why we are all dieting because he thinks I'm a great cook.  :D

     Jen

    Lakeville, MN

  • DMWDMW Posts: 3,511
    Brisket, Mahi-Mahi, ABT's, Roasted Cauliflower heads, grilled veggies, and some ribs might make their appearance later this afternoon.
  • johnmitchelljohnmitchell Posts: 906
    I am going to do a Peri-Peri Spatchcock Chicken on Sunday. I found some Nando's peri-peri sauce which I plan to use as a marinate and cook indirect at 400 deg high in the dome for about 1 hour. Today it will be strip steaks..
    Greensboro North Carolina
  • flynnbobflynnbob Posts: 499
    The neighbors!  Going to a party tonight and do not have to cook or drive!

    Will probably do some steaks tomorrow. It all depends what the ladies want.
    Milton, GA.
  • Doc_EggertonDoc_Eggerton Posts: 3,851
    I am going to do a Peri-Peri Spatchcock Chicken on Sunday. I found some Nando's peri-peri sauce which I plan to use as a marinate and cook indirect at 400 deg high in the dome for about 1 hour. Today it will be strip steaks..
    If you like it, be sure to check this out.  It is my go-to peri peri.

    https://dichickos.com/products_peri_peri.html

    Just ordered a gallon of the garlic, which is what we use the most of.  Doing garlic pork chops tonight.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • hondabbqhondabbq Posts: 819
    I'm afraid to admit this to you all - I have only egged 2 times ( ribs on one day and wings on the other, our 2 favourite things on the egg) this past winter. We have had the 3 rd coldest winter on record with record volume of snow. Most of my "free" days were digging out. I'm not afraid o the cold and do egg when I can just run out in a sweater and flip or whatever I need to do. Just don't like to have to bundle up at -25 to -30+ C to do it. We have also been doing a basement renovation which took up time.

    But now, I think the worst is behind us and we are getting some normal temps starting today. -7 C is the high so pizza with my home made jalapeño and cheese meat sticks and another with home made chorizo.
    Tomorrow is a plus 2 C and it is a tri tip that I will just rub some DP on it and just enjoy the egg flavours that I have missed so much.

    I might even start a day drink.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Smoker.

  • Doc_EggertonDoc_Eggerton Posts: 3,851
    +2C?  I am on my way out to trim the banana grove for the up coming spring.  Maybe I'll take pics.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • YEMTreyYEMTrey Posts: 1,396
    All trimmed up and ready for the Egg tomorrow.
    IMG_20140308_104351_892.jpg
    3264 x 1840 - 935K
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • Little StevenLittle Steven Posts: 26,159
    hondabbq said:
    I'm afraid to admit this to you all - I have only egged 2 times ( ribs on one day and wings on the other, our 2 favourite things on the egg) this past winter. We have had the 3 rd coldest winter on record with record volume of snow.

    Like Winterpeg usually has mild winters?

    Steve 

    Caledon, ON

     

  • hondabbqhondabbq Posts: 819


    Like Winterpeg usually has mild winters?


    This is true but this one has been extra nasty.
    Just came in from digging out the down spouts. I am 6'2 and this is to the top of my head.
    Dug out the egg too. I have dug this out 2 times already so I am sure it would have been covered if I hadn't.
    The bump in the snow between the patio doors and the egg is where I have my deck box with my lump. I'll just go and get some from the shop I think.
    image.jpg
    2048 x 1536 - 817K

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Smoker.

  • hondabbqhondabbq Posts: 819
    First pic didn't load.
    image.jpg
    2048 x 1536 - 894K

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Smoker.

  • AcnAcn Posts: 430
    SWMBO Jr asked for chicken drumsticks tonight, and SWMBO asked for ribs tomorrow, so that's my cooking plan for the weekend. And while I won't be brewing anything except tea, the mentions of Irish Red inspired me when I went to the store.
    image

    LBGE

    Pikesville, MD

  • BotchBotch Posts: 2,427
    Just brats today.  
    _____________________________________________
     
    I Know Why The Egged Bird Sings.
     
    Ogden, Utard.  
  • Hogman348Hogman348 Posts: 55
    Not sure about tonight yet. But here is last nights 1.25 lb choice ribeye. I honestly tried to save some for lunch today, but it was so damn good i plowed right through it including the half baked potato with cheese, butter, and steak juice.

    Loving the reverse sear. finally got it figured out. Spider with cast iron low near the coals. cooked to 110 internal high on AR @ 400 flipping once. Then let steak rest and fire up to 600-700 and sear for about 45-60 seconds a side. perfect med rare with great char. sorry forgot to take a pic of it sliced.. i was too busy devouring it.  :)


    image
    Woodstock, GA
  • Doc_EggertonDoc_Eggerton Posts: 3,851
    +2C?  I am on my way out to trim the banana grove for the up coming spring.  Maybe I'll take pics.

    IMG_7113.JPG
    640 x 480 - 103K
    IMG_7117.JPG
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    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • AviatorAviator Posts: 1,429

    Just got back home after another week in Smyrna, TN. Tired, but wings on the egg tonite, Eggplant Parm being done inside on the big clock.

    Am havin a couple a chilled ones and a "my father" on the deck watchin the wings.

    Tomorrow is gonna be an early morning flight to nowhere, trip to Costco and will pick whatever is most interesting from this thread.

    :D

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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