Whats everybody egging for the games today?

Unknown · January 2008

First post on the new forum, still can't get my profile up and running kinda given up on that, but I was wondering what everyone is egging today? We have a neet setup up here now, huge ice rink outside for all the neighborhood kids to skate on and a few eggs a stone throw away I will have to get some pics up it really is quite the sight.
Have a great day

slyrye · January 2008

I just put some spares on 8 1/2 lbs for a 3.1.1. to enjoy during the pats/sd game

FlaPoolman · January 2008

Look forward to the pic's. Today's menu is chicken halfs, fajitas ala Fidel, and a couple of pizza's for next weeks lunch. Taking it easy today.

Pat

greenhead · January 2008

I am doing what can only be described as a pork butt - pineapple kabob.

I am trying to mimic Tacos al Pastor per my post earlier this week. I am having some temp issues...the internal temp stayed at 140 almost all night long, with a dome temp in the 200/225 range. I have since bumped the dome temp to 275, and we're up at about 165 internal. We're at 14 hrs and 45 mins on an 8lb butt (with pineapple slices in between) Not sure if I should pull it at 190 or wait until it gets to 200.

In any case, here is a pic to give you an idea of what this thing is...more pics later.

2204583461_947e1255ab.jpg?v=0

Unknown · January 2008

That looks incredible, will be a great meal I am sure, what type of seasoning did you use for the pork, did you slice the butt into strips before you reasembled it?
It really does look great, love to try it sometime

Edemitch · January 2008

Well, last week was Chili and BB Ribs. This week is ABT's, fatties and pork loin

greenhead · January 2008

TheStormyDog wrote:

That looks incredible, will be a great meal I am sure, what type of seasoning did you use for the pork, did you slice the butt into strips before you reasembled it?
It really does look great, love to try it sometime

I'll post a more detailed step by step process later, with results and pictures, but, if you want to look at the prep, without text, here are the pics I have taken so far.

http://www.flickr.com/photos/greenhead916/sets/72157603755821673/show/

I loosely followed the steps here, adapting as needed:
http://www.latimes.com/features/food/cl-fo-tacorec4jun04,1,2874490.story?coll=la-headlines-food&ctrack=1&cset=true

Steeler Fan · January 2008

Stromboli

Car Wash Mike · January 2008

I would like to see some of those pics. That sounds like a lot of fun. I'm baking bread, smoking some cheese. I think I will thaw some scallops out.

Mike

Mike in Abita · January 2008

Ribs!!!!! Unfortunately, without keys at this point. I got to talk to the Chicken maybe Rodney saw them.

Steeler Fan · January 2008

Mike, I ain't got no camera. Stromboli made out of frozen bread dough. Rolled out Ham,Salami, Provolone< Mozzerella. Bake like a pizza .Simple

Wasted Words · January 2008

Today's far includes Brunswick Stew, Brats (Packer Fan staple), Wings & possibly ABT's (optional). Go Pack!

Car Wash Mike · January 2008

I knew I shouldn't be looking at the forum this early. That sounds really good as well. Do you put any sauce in?

Mike

Meatatarian · January 2008

I made wings and ABTs yesterday, but they've been consumed.

Today, I'm going to make another attempt at pizza (pepperoni, Italian sausage, red onion, lots of garlic, a little green pepper, tons of mozzarella).

CNL · January 2008

Smoked extra sharp cheddar and pepper jack cheese last night.
Spiced rum brined maple salmon almost done.
Red beans and rice with smoked ham hocks about to go on. (The hocks have been on with the salmon to get the flavor in the meat. Pecan smoke)
Also made beer cheese dip yesterday. 1st try on that but will not be the last.

Jeffersonian · January 2008

Now ain't the interesting? I'm sure Rick's Tropical Delight will be salivating over that delicious-looking assembly. Very nice, GH.

Peter Creasey · January 2008

TheStormyDog wrote:

what everyone is egging today?

T, Two pizzas...one with pulled pork I did a few days on the BGE and the other one will be a spinach pizza.

This will be the first time I have done two pizzas on the BGE so it might be interesting. Pretty tight fit using the grid extender for the 2nd pizza.

Braddog · January 2008

Well, despite the cold I'm gonna attempt the 5 hr. pork butt/shoulder.

Here it is per the directions from KickA**BBQ.com

Braddog

Eggtucky · January 2008

It was too da**ed cold for a long cook today...I did rib eye and shrimp kabobs...marinated the angus rib eye chunks in a soy sauce/whiskey/olive oil/ginger/garlic marinade overnight then barbecued the shrimp in an apple/cinnamon sauce with a shake of garlic and my fav butt rub!!..too cold and too lazy for pics!...was eggtastic!!.... :P

Whats everybody egging for the games today?

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