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Woosday Egg and Bagel
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Thermal Mass
Posts: 31
Comments
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Thermal Mass,
They look great. If you can post your recipe on your bagels I like to try them they look so good. I am sure there be others interested also.
Thanks[p]Pork Butt Mike
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<p />It wasn't actually cooked on the egg but the eggs were nearby.
Ray Lampe Dr. BBQ -
drbbq,
I was right there in front of you that day Ray. That thing was very tasty.
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Thermal Mass,
Caribean Jerk Chicken marinated and rubbed with Jamaican Firewalk topped with guacomole and pico de gallo[p]
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Thermal Mass,
Here's a little surf and turf
[p]
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Herm,[p]Man, dem be some big shrimp![p]Smokey
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drbbq,[p]Not just a big burger, but a big double burger! Looks great! [p]Where the heck to you find a bun that big!!??[p]It looks like it is on a scale. What was the final weight?![p]Smokey
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<p />Lamb sholder steak/chop![p]
Brats in beer bath (on small egg). Good stuff![p]Smokey
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Smokey,
The bun was made special by a local bakery. The whole thing weighed 70.5 pounds.
Ray Lampe Dr. BBQ -
drbbq,[p]Mike was certainly proud. You can see the tears forming. [p]Odis
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drbbq,[p]That's a beautiful thing. Best part is, if you hold off on the gargantuan bun, it's still Atkins friendly![p]Heeee,
Cornfed
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Thermal Mass,[p]Just some big messes of meat from the last week. Spares for a birthday. Served "dry" with some Head Country's and Texas Rib Ranger's sauce available. Most was eaten without any sauce.[p]
[p]And from the 4th, a picnic ready to pull. Almost fell apart taking it off the rack, although a few places where there wasn't enough fat cap got a little tough.[p]
[p]gdenby
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Thermal Mass,
Cooked a pork tenderloin last night. Every time I do one I think about why I don't cook them more often.
Bob[p]Herb-Stuffed Prok Tenderloin with mustard cream sauce, woked sesame green beans and left over basmati rice.[p]
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drbbq,
Maybe you should send this picture to that "Home of the Double Cheeseburger" restaurant in Reno. I still chuckle when I think of that EGGsperience.
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Bobby-Q,[p]Yeah by their description this wasn't really a double cheeseburger because we only used one kind of cheese.
Ray Lampe Dr. BBQ -
<p />Thermal Mass,
Pretty slow Woosday today, don't have any new food pics. This is preparation for cutting the hole in my tabltop. Only a geezer would have fine drafting tools like this.
It did come out nice and round!
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<p />Thermal Mass,
Haven't tried this for a long time.[p]Mike
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Thermal Mass,[p][p]
[p]Steve
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Jesters ,[p]That was from the raw onions... Then again, it might have been because the Pork Queen didn't come by for a picture with the beaver... Not sure why...
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Car Wash Mike,
That scampi sure looks good, cept for that one under the handle of the wok... LOL
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Thermal Mass,[p]The fourth of July was a basic 3-1-1 cook of three racks of baby backs glazed with Blues Hog sauce - outstanding![p]
[p]This past weekend it was my first Tri-Tip: seared at 600 for 4 minutes, roasted at 400 for about 10. I'll be cooking this often so long as I can find it. The stuffed poblanos in this photo contained Pepper Jack, red peppers, onion, cumin, chopped pumpkin seeds, and black beans. Perfect accompaniment to the beef.[p]
[p]
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Thermal Mass,
Butt over Brisket (B.O.B)
[p]Prime Rib
[p]MM
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csc bbq team,[p]LOL. [p]Odis
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drbbq,
I would like to Value size it with Large fries and a Large shake :=)
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<p />Thermal Mass,[p]Been a while since I've had both the time and reason to post. [p]Eye of Round about 350, indirect with some oak chips sliced up with a ChefsChoice. [p]What d' yall use to lube your gears?[p]bdg
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