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Eggin\' - what else?
ChitownBBQ
Posts: 72
So I get home on Friday and the wife says she's been to the grocery and wants to see what the egg can do with standing rib roast and BBQ chicken. She has a 4-lb roast and about 6-lbs of bone-in breasts & thighs.
I crusted the rib and warmed up to about 350. I didn't have time to for the low-smoked rib I like to do, but it is still nice...
The last one I did, I pulled at 115F and there wasn't much residual heat, so it was served at about 120F. The wife and I loved it, but some of the neighbors thought it was a little rare. This one, I pulled at 120F and after 10 minutes sitting, it was at 130F. The foil peeled off some of the crust, but only over the fat cap.
So, for future reference, I'm going to pull it at 115F and invite different neighbors.
Alas, I have no pics of the chicken - the wife was hungry and tired of me wasting time with the camera rather than the basting brush...she just doesn't get it. I have made better-than-average BBQ chicken for years, but I've never had any come off the grill as pretty as my 1st egg batch - even more of a bummer about the pix, but I'll get some next time.
I love my egg.
I crusted the rib and warmed up to about 350. I didn't have time to for the low-smoked rib I like to do, but it is still nice...
The last one I did, I pulled at 115F and there wasn't much residual heat, so it was served at about 120F. The wife and I loved it, but some of the neighbors thought it was a little rare. This one, I pulled at 120F and after 10 minutes sitting, it was at 130F. The foil peeled off some of the crust, but only over the fat cap.
So, for future reference, I'm going to pull it at 115F and invite different neighbors.
Alas, I have no pics of the chicken - the wife was hungry and tired of me wasting time with the camera rather than the basting brush...she just doesn't get it. I have made better-than-average BBQ chicken for years, but I've never had any come off the grill as pretty as my 1st egg batch - even more of a bummer about the pix, but I'll get some next time.
I love my egg.
Comments
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still looks great yea next time i do a rib roast i will ask first before i invite.
"how do you like your steak?"
"Not pink"
"go away!! i will find someone else"
:laugh: :cheer: :woohoo: :evil:happy eggin
TB
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
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yummy that looks great wish I was a neighbor
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Looks great! :P Next time call me over.
Marc -
Last time I made Prime rib I pulled at 115 and left the egg fired up to char any dissatisfied guest portion till they were happy.
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Boy O Boy that looks so gooood.
Kent -
What size of an egg do you have?
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Nice looking rib roast, I do agree next time pull it at 115 degrees. Good luck with your egg, and future pictures.
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That is one good looking roast. Personally I think you nailed it. I'd give you a 10 for the photos. Looks like a keeper.
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It looks like you did good to me! Picky neighbors need to stay on the other side of the pickets! Next time, send me theirs. They can have it back when I'm "well-done" with it! Haha. Nice job!
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Nice looking rib roast, CTBBQ. The missus might have hustled you along with the chicken, but she did bring home that roast.
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How do you keep the inside of your EGG so clean??
Greg -
It's only had fire in it 4 times - so far...
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