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A Good Sunday for Egging.

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Mattman3969
Mattman3969 Posts: 10,457
in EggHead Forum
Started off the day roasting a butternut and a acorn squash on the large at 450° indirect. These were rubbed with DP Pineapple Head and are for a soup later in the day. 
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While the squash were getting happy I realized I had some chicken thighs that needed to be cooked so I fired up the mini. The thighs were rubbed with a heavy dose of Old Bay and Tsunami spin and put on the the mini at 550° raised direct 
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Then sliced up up to go in a wrap with spinach and feta cheese. No plated pics. Sorry. 
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The squash is getting really close to tender. 
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I moved this part inside to the cooktop. Here the squash was added to some sautéed shallots and garlic with a couple cups of chicken stock and a little coconut milk 
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Here's is where the fun starts. I had a TBone that was just aching to be cooked. So I dry brined with coarse salt for 4hrs
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Had the mini set up at 600° for a lil sear and then moved to the small that was sitting at 250° with some oak for the roasting portion 
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While the large was still hot I did some onions ad shrooms in the memmaw CI. 
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Soup as an appetizer 
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Then the steak and shrooms
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I know most people frown on the sear first roast second method of steaks but if you have 2 grills I highly recommend it. This is my first time doing it this way and was truly the best steak I have ever cooked. Way easier to control the final temp than the reverse sear method.  

Thanks for looking. 

-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Smoker317
    Smoker317 Posts: 238
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    Wow!  What a phenomenal looking cook!  Mouth watering...
    Egghead since November 2014, XL-BGE & ET-732
    Smobot
    Living near Indy
    36" Blackstone
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Looks great, I did a very similar cook today as well. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • SciAggie
    SciAggie Posts: 6,481
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    I need a second egg...      Well done.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Looks great. I always sear first as I find it easier to hit my target. Even on one egg, you can let me rest while the egg cools some. Doesn't have to cool all the way back to 250. 
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  • logchief
    logchief Posts: 1,415
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    Looks absolutely delish, nice presentation 
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • blind99
    blind99 Posts: 4,971
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    @sciaggie that's what I thought too. Then I realized he had three eggs fired up... I'm way behind!

    great looking food here!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    theyolksonyou said:
    Looks great. I always sear first as I find it easier to hit my target. Even on one egg, you can let me rest while the egg cools some. Doesn't have to cool all the way back to 250. 
    I drank too much of the reverse sear kool-aid before today.  Never again!!  Thanks for the compliment dude! 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thank you @brisket_fanatic @smoker317 @SciAggie @logchief & @blind99

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jeffwit
    jeffwit Posts: 1,348
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    Forget three eggs going at once. Is that a diamond-shaped BOWL??!!
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • blasting
    blasting Posts: 6,262
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    You know, some days I'm kinda proud of what I cook.  Then I open up a post like this and realized what can really be done.

    Hats off to you - great looking food.


    Phoenix 
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    jeffwit said:
    Forget three eggs going at once. Is that a diamond-shaped BOWL??!!
    And just as magical as the plate. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    jeffwit said:
    Forget three eggs going at once. Is that a diamond-shaped BOWL??!!
    Dude,I bought the set!!! LOL

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    Mighty fine looking grub brother. Solid all the way around.  

    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. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    blasting said:
    You know, some days I'm kinda proud of what I cook.  Then I open up a post like this and realized what can really be done.

    Hats off to you - great looking food.


    Thank you sir!!  I've seen enough of your cooks to know that you definitely know your way around an egg.   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    edited November 2015
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    That's an outstanding meal with a lot of love and labor in the soup.  I've never used Old Bay as a rub before.  Do you always mix it with something else?

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Dredger
    Dredger Posts: 1,468
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    Everything looks so good and that soup shot is a work of art. Well done.
    Large BGE
    Greenville, SC
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Hawg Fan said:
    That's an outstanding meal with a lot of love and labor in the soup.  I've never used Old Bay as a rub before.  Do you always mix it with something else?
    Most of the time I will mix it with another rub just really depends on the meal.  Old Bay is awesome on thighs and catfish.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bgebrent
    bgebrent Posts: 19,636
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    Damn Matt!!  Looks spectacular!  Great work there!
    Sandy Springs & Dawsonville Ga
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