Whats your showcase meal form the egg

EggObsessed said:

@travisstrick:  Where's the BBQ comp being held?  Are you using your BGE?

Edgewater resort on lake Buchanan. I'll have my two eggs and my friends will have two larges.

Carolina Q said:

LOL, Gene! Good one! 

Actually, I was thinking of chocolate cake or similar. "You baked THAT on a GRILL?!"

I like the response from a good, baked egg dish that has no smoke. We've done strawberry shortcake more than once at a fest

I got a cabin for the weekend. They have rv hookups and single wide trailers for rent. All the cabins get reserved months in advance. I got 3.

Beef Tenderloin or Prime Rib

travisstrick said:

henapple said:

EggObsessed said:

@travisstrick:  Where's the BBQ comp being held?  Are you using your BGE?

He buys them from @Cazzy

I didn't get my invite?

1) New York Strip Steaks seared on cast iron grid

2) Twice 'egged' potatoes (upper level of rig grid from ceramic grill store)

3) Grilled corn on cob (upper level of rig grid)

Best meal I've ever cooked on ANY grill is taken to a new level on the BGE

JohnInCarolina said:

For me it's definitely brisket, for a couple of reasons.  

Around here, a lot of people just aren't used to brisket.  Even though I have a lot to learn in terms of how to cook it, and I'm my worst critic, I think I have it to the point now where it's consistently a crowd pleaser.  And there is just something to be said for slicing a huge hunk of black gold in front of guests. 

Agree and same for me, but I do love knocking them over with the best Carolina stye pulled pork they ever had.  Hilarious when they realize they've been buying pork that was rated so highly and that I make better!  

I'd have to say smoked chicken wings. Tough to beat.

Canugghead said:

nolaegghead said:

Sous vide ribs.  Pork, beef.

SV ribs is on my to try list, care to share how you nail them please? TIA

If they're pork, market size, 145-ish for 48 hours or 137 for 72 hours, somewhere around there.  I do not SV them in the factory cryowrap.  Bubbles.  Evil.  Take them out and season them and put them in a foodsaver.  Anyway, take them out after SV, blanch in cold water.  You can store in fridge, or cook right away.  Point is, you want to give them more time getting combustion gasses and crust. Throw them on the grill direct, hot - 400 F or so, anywhere around there is fine depending on time.  Put a rub on before you throw them on, but watch out for over salting.   They should be tender enough after pulling out of the SV that they're difficult to handle or flip.  So you have to use big-ass tongs and whatever you can macgyver.  If they're not done enough, you can just cook them until they're done (I'm talking about tenderness).   Sear. Sear. Sear.

The idea is, and this is what happens, you break down most of that connective tissue at a low temp in the SV, in liquid, and without denaturing the protein as much as you would with a 100% grill cook.  You'll lose a bunch of water, but not nearly as much as if you did that on the grill.  The smoke, sear, crust, bark whatever is up to you.  You can smoke low first if you want to add chips and schmokie-ness.  You. Have. Control.  Anyway, the end product is one that actually is moist (has H2O in it) compared to the usual always dry ribs.  Wear a cape when you cook them, and a chastity belt because the ladies will be on you like sponge cakes on a wedding dress. 

SGH said:

travisstrick said:

 I'm defending my first place title at a local BBQ comp later this month.

Which one brother? If im back on land then i might drop in.


It's at edgewater resort on lake Buchanan. Apr 26th. Look for the drunk people by all the eggs.

Carolina Q said:

LOL, Gene! Good one! 

Actually, I was thinking of chocolate cake or similar. "You baked THAT on a GRILL?!"

Great point. Even cooking bread will puzzle most.

I am still working my way through all the different cooks...But last night I did my first Tri Tip. This is the tastiest and least hassle cook so far...So my showcase meal so far is my Tri Tip..

Ps, I'm seeing some mouth watering menu items being laid down, can we get some of these recipes @henapple‌ @Little Steven‌ pretty please I feel like I'm such a basic cook and have nothing to offer....except free pbr and a place on the river.. I did cook a new meal for me the other night for the kid. Bacon, red onion diced finely, garlic and quartered Brussels sprouts in paella pan on egg for 5-10min then added burgers to the ar above and when burgers were done dropping juices and temp was right, it was a hell of a dish. My wife said it was best meal I ever cooked. Didn't have camera to photo it so I guess it didn't happen

@aquacop - The Bone in pork roast was something I got from a Cooks Illustrated recipe a few years ago.  Center Cut rib roast, remove the chine bone and crack, leave 1/4" fat on the outside.  Cross hatch slits and salt, wrap and refrigerate for 6 - 24 hours.  Pepper before cooking,

Cook indirect at 425 with one large chunk of apple wood, cook to an internal temperature of 140 (typically around 75 min... but go by the internal temperature)

Tent loosely for 30 min, internal temp will reach 150.

Canadian bacon, Larry Wolfe's Sriracha chicken wings, and ribs.   Canadian bacon is probably the real winner.  I can make it in large quantities, and it goes well at dinners with friends and family or as gifts.