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Shishkaknob
Posts: 114
So I didn't make it down to Atlanta. As much as I would have loved to attend, I just couldn't. Had a friend visit from British Columbia and so we had a couple of feasts in his honour.[p]He brought a beautiful west coast salmon for me to cook. Raging River'd and cedar planked. Maple and butter glaze warming.
[p]So gooooood.....
[p]Oh sooo goooooood....
[p]On Sunday night we tested the Large BGE. What is the biggest prime rib that a Large BGE can handle? 17.5 pound, seven ribs of pure beef heaven.
[p]A bit of salt and pepper and some rosemary with a seeded mustard and worcestershire rub.
[p]250 dome for 5 hours or so and this is the result.
[p]Cheated a bit by pre-cutting the bone from the meat and tied it in place. Made carving a bit easier.
[p]Slices were a mix of med to rare. Perfect!
[p]Did some Yorkshire pudding on the egg for the first time. Side by side with the puddings we did in the oven and the egg won hands down.
[p]Here they are coming off
[p]Golden brown, crispy outside and soft flaky middle. Wow!
[p]So I didn't get to Atlanta but I had a hell of a time with the egg in my own back yard. [p]Cheers,[p]John
[p]So gooooood.....[p]Oh sooo goooooood....[p]On Sunday night we tested the Large BGE. What is the biggest prime rib that a Large BGE can handle? 17.5 pound, seven ribs of pure beef heaven.[p]A bit of salt and pepper and some rosemary with a seeded mustard and worcestershire rub.[p]250 dome for 5 hours or so and this is the result.[p]Cheated a bit by pre-cutting the bone from the meat and tied it in place. Made carving a bit easier.[p]Slices were a mix of med to rare. Perfect![p]Did some Yorkshire pudding on the egg for the first time. Side by side with the puddings we did in the oven and the egg won hands down.[p]Here they are coming off[p]Golden brown, crispy outside and soft flaky middle. Wow![p]So I didn't get to Atlanta but I had a hell of a time with the egg in my own back yard. [p]Cheers,[p]JohnComments
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Shishkaknob,[p]There were asome really good guys from London there. You should really try and make it to the next one. Some of the nicest people I've ever met.[p]Steve[p]P.S. Food looks great.
Steve
Caledon, ON
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Little Steven,
Nice job! Almost makes me wish I there with yall, almost.
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Shishkaknob,[p]Nice looking food! I have to ask if you used multiple eggs, because I saw two different gaskets between the salmon pic and the rib roast pic.
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Shishkaknob, looks good. The only thing you were missing was a hungry crowd that would snarf down whatever you took off the grill in 1/100th the time it took you to cook it. Those Yorkshire Puddings wouldn't have lasted 30 seconds on Saturday.
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Shishkaknob,
nice job and variety![p]you're not trying hard enuf on the prime rib though cause more will fit in there. i've had 11 bones in a large[p]can you post the pudding recipe and procedure please?
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Shishkaknob,
I hope you share that yorkshire recipe. That was the nicest I have seen! Great looking RP too.
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Shishkaknob,
Absolutely beautiful cook. I’m waiting for the recipe for the Yorkshire pudding as well. [p]AuntieEgger
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Shishkaknob,[p]Wow, gorgeous.
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BobS,
Second request for the Yorkshires. I'll have to get it to you later. Its at home and I am not.
They cooked up incredibly well on the Egg. I should have gotten a picture of the egged version side by side with the oven version. Unbelievable difference![p]Cheers,[p]John
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AuntieEgger,[p]
Its Jamie Oliver's recipe. I'll send it to you later. I'm away from my home right now.[p]John
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Rick's Tropical Delight,[p]Third request for the yorkshires. You'll have to wait till tomorrow. The recipe is at home. [p]Your 11 bone roast must have been from a small boned beast cause there was no way I could have gotten more on there.
If you look closely at the side of the pan, you can see crusty drippings where the roast had to hang over the pan until about 90minutes into the cook when it shrunk enough to sit down.[p]Was a beauty![p]Cheers,[p]John
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Shishkaknob,
i was looking up some yorkshire pudding recipes... seems easy for the grand outcome! post what you did tomorrow if you will, thanks.[p]you just have to get creative when squeezing in the volume. this is around 29 pounds...
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Wise One,[p]Had a pretty good crowd. There were three more pans like the one you see in the pic. [p]Cheers,[p]John
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Beanie-Bean,[p]Yup. Two larges. I cooked the beef on my dad's and the salmon was cooked on mine. Good eye BB.[p]Cheers,[p]John
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Little Steven,[p]I'll have to make it to a fest one of these days. We should try and plan a Canadian Eggfest and get some of our American friends to come up here too.[p]Glad you had a good time Steve.[p]Cheers,[p]John
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Rick's Tropical Delight,[p]Whoa Nellie! I'd seen that pic before. Thats a lot 'o beef![p]
I'll get the Yorkshire recipe/method to you tomorrow...today by now...yaawwwwn.[p]Cheers,[p]John
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Hamilton,
Thanks. Was tasty.[p]John
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Big'un,[p]Thanks. Always happy to set an extra place at the table.[p]Cheers,[p]John
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Shishkaknob,
Very, Very nice![p]one question lingers in my mind tho, if this salmon was planked, how is it that there are grill marks on it?[p];-)[p]M
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EggspertMN,[p]I painted them on to make the picture look pretty.[p]I always put the fish straight on the grill after planking for a minute or two just to get those nice crispy caramelized bits. [p]Cheers....John
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