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allow me to introduce you to WOOSDAY!

edited 10:38AM in EggHead Forum
jerked smoked fatty[p]jerkedfatty-003.jpg[p]stuffed with pepper jack cheese[p]ferengidinner2007-001.jpg[p]turkey soup in foodsaver bag[p]turkeysoup-001.jpg[p]my friend's daughter[p]ferengidinner2007-034.jpg[p]my Christmas card[p]holidayegg-005.jpg


  • BENTEBENTE Posts: 8,337
    Rick's Tropical Delight,
    love the christmas card!!!!!!![p]
    happy eggin

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • dhuffjrdhuffjr Posts: 3,182
    Rick's Tropical Delight,
    That Christmas card is awesome! You might need to go into business yourself and start pimping those! [p]I got some toast for you for Woosday.[p]PoohandTiggertoast.jpg

  • dhuffjr,
    thanks, but really?[p]it didn't turn out like i wanted, and i didn't submit it for the contest here. i didn't submit nuthin.[p]nice toast! hahaa

  • Clay QClay Q Posts: 4,435
    <p />Rick's Tropical Delight,
    Fatties are fun.
    Have a great day R.T.D.!



  • dhuffjrdhuffjr Posts: 3,182
    Rick's Tropical Delight,
    You should have.

  • TRexTRex Posts: 2,709
    Rick's Tropical Delight,[p]Great card, Rick. Hope you win with that one. Only thing that would have topped it off (no pun intended) would have been a star on top of the daisy wheel.[p]Cheers,[p]TRex[p]
  • Rick's Tropical Delight,
    Ok I know its late for turkey pics but.....[p]100_4151.jpg
    Nector from God
    The gravy was as good as the Turkey
    Thanks again Max

  • TRex,
    thank you sir[p]i was gonna photoshop one in... but i didn't. still might[p]and i didn't submit that. but it is my ecard for this year.

  • dbishop,
    never too late or too early for turkey. who said it was only for thanksgiving anyway? *LOL*[p]great stuff

  • ClayQ,
    fatties are fun!

  • Rick's Tropical Delight,
    Scallops with Boar's Head bacon and mango chipolte[p]scallop.jpg

  • TRex,[p]I was thinking along the lines of platters of food under the egg all topped with a box, taking the place of presents.
  • FidelFidel Posts: 10,172
    <p />Rick's Tropical Delight,[p]Inspired by the OP I give you, the McFattie[p]Again, wonderful idea Rick, I make these a lot now. Sharp cheddar stuffed fattie, fresh grated parmesan-reggiano, sitting on a fried egg and a toasted english muffin.[p]
  • tb6.jpg
    <p />Rick's Tropical Delight,
    Nice card. How did you stuff the Hot Pepper Cheese? Roll the sausage out and add? I like the sausage and pepper cheese idea.
    My twice baked taters and pork chops.[p]Mike

  • BajaTomBajaTom Posts: 1,269
    <p />Rick's Tropical Delight,
    Here are some slow smoke burgers. Thanks, Tom

  • Rick's Tropical Delight,
    Did you win the BGE photo contest? If should have submitted it.[p]Kim

  • I wish I had taken a picture of mine last week. We made a home version of the McRib. It included mild sausage pressed into long patties. We used DP Swamp venom, turbindao and mary's cherry rub to season. I smoked them at 275 until done and then finished direct with blue's hog red sauce. The bun was done with sauce and a little mary's rub sprinkled on.[p]There is a good reason there are no pictures. They were gone, fast![p]Gene

  • TRexTRex Posts: 2,709
    <p />Rick's Tropical Delight,[p]Saturday night's steak:[p]12-1_steak2_web.jpg[p]12-1_steak3_web.jpg
  • HungryManHungryMan Posts: 3,470
    What would be the internal temp on that steak?

  • Lawn RangerLawn Ranger Posts: 5,466
    <p />Rick's Tropical Delight,
    I need to try this one again. Prime, Top Sirloin prepared like Prime Rib a la Mad Max. Seasoned with QBabe's coffee rub. Pretty good imitation.[p]Mike[p]IMG_2020.jpg[p]IMG_2021.jpg[p]IMG_2032.jpg[p]

  • thirdeyethirdeye Posts: 7,428
    <p />Rick's Tropical Delight,[p]Here is a flank steak from earlier in the week.[p]DSC04246a.jpg[p]Happy Woosday

    Happy Trails

    Barbecue is not rocket surgery
  • TRexTRex Posts: 2,709
    HungryMan,[p]Funny you should ask - this was one of the few times that I actually checked the internal temperature rather than going by touch, just because I was curious. [p]I removed it at 121 internal and let rest under foil for 5 minutes - so probably something close to 125.[p]Cook time went like this: Rest steak at room temp for 1 hour. Sear at 650 for 90 seconds per side (I was in a hurry, didn't wait for the higher sear temps), rest on counter for 20 minutes (not under foil), back on Egg for about 6.5 minutes per side at 400. Remove and let rest (now under foil) for 5 minutes. This was cooked on the Mini. The roast period was longer than usual because of the lower searing temps.[p]Hope this helps,[p]TRex
  • TRex,[p]great looking steak! for some reason, even though i do exactly what you jsut described, my steaks (usually a 1 to 1.5 inch thick NY strip) don't ever come out as red on the inside, even though the thermapen reads about 120 when i pull it. i really want my steak red in the middle, a little bit rarer than medium rare, and a little bit more done than rare. but it never turns out that way. instead, it's always a bit more done than i like, and hence, more tough...[p]maybe it's b/c i don't rest it long enough before eating it. i usually scarf it down about a minute or two after it's finished.[p]any tips? i've been making T-Rex steaks for a couple of years now...but still can't perfect it, i guess.
  • HungryManHungryMan Posts: 3,470
    I have been using your method for a while. I usually guess. I need to invest in a thermopen. The one time I have guests, I will over cook it. Sometimes I reverse it and other times I do the whole cook at 400. It all tastes good.

  • TRexTRex Posts: 2,709
    KaiserJorge,[p]First of all, try a thicker steak. 1.5" is the thinnest I would cook using my method - I usually buy closer to 2". 1" is too thin for using this method. Buy a 2" thick steak next time and I guarantee you'll get better results.[p]Besides thickness, are you allowing the steak to come up to near room temp before searing? That's one of the biggest mistakes a lot of folks make.[p]The final rest before serving is important - it allows the juices to stay in the meat, instead of running out onto the plate when you cut into the steak, leaving the steak less juicy.[p]If none of this works for you, maybe your thermapen is slightly off - try pulling at 115 instead of 120.[p]Hope this helps![p]TRex
  • TRexTRex Posts: 2,709
    Lawn Ranger,[p]Those pictures make me wish that I never left Texas.
  • mikeb6109mikeb6109 Posts: 2,067
    <p />Rick's Tropical Delight,
    fresh trout on the side of the renous river.

  • TRex,[p]as always...great advice! thanks!!![p]for one-inch steaks (which seems to be all i can get around here), what would you recommend temp wise? 400, 500, 600??? i'm looking for a great char on the outside, and lots of pink/red in the middle...
  • mikeb6109mikeb6109 Posts: 2,067
    <p />Rick's Tropical Delight,
    pizza with some brie cheese,black olives,fresh tomatoes and red onions with homemade sauce.[p]here are some cheese stuffed burgers!!

  • TRexTRex Posts: 2,709
    KaiserJorge,[p]For 1" steaks, I do roughly this:
    [ul][li]Look for the "Jamaican Fire-Licked Flat Irons" recipe, p. 59 I think[/ul]
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