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Spill it...Whatcha cookin' this weekend?

HitchHitch Posts: 402
edited 1:29PM in EggHead Forum
I got 15lbs of butts going on just after lunch. Need to get her stable pretty quick and goin slo and lo so I can get to the course at a reasonable hour.

My butts have to be done mid morning on Saturday to take a trip to Kiawah for the week.

Will not have small yet for the sad :(


  • BacchusBacchus Posts: 6,019
    Hitch, you have done butts before?

    I bought my small just after returning from vacation as well. Should have bought it a coupla weeks earlier.

  • aaindaaind Posts: 235
  • HitchHitch Posts: 402



    Gotta love em...
  • BacchusBacchus Posts: 6,019
    Excellent, hope i didnt insult you.

    Just seems if you are putting them on after lunch they might be done around 2:00am.
  • HitchHitch Posts: 402
    In my experience, 2 7.5lb butts will finish off in about 18 hours give or take a few. They will go on around 1:30, so my target time is more like 7:00-8:00 am Sat.
  • BacchusBacchus Posts: 6,019
    Very interesting.
    Mine have reached 195deg internal temp in 12-13 hours, with a 230 approx grid temp (250-260 approx dome temp).

    I hear that every piece of meat is different, and all fires are different......

    I am going to try to cook 4 butts at once on Sunday, starting around 7:00am.
  • Nate in SCNate in SC Posts: 21
    I'm going to try a surf and turf tonight and grill some filets and lobster. I have never grilled lobster before so if anyone has any tips let me know. I will probably boil it first and cook about 1/2 - 3/4 through and then finish off on the Egg. That seems like the safest way to do it as I don't want to over cook it and dry it out on my first attempt.
  • YBYB Posts: 3,861
    This is a good recipe for lobster tails from Houndog.Here is some I cooked.

    4 Huge Lobster Tails
    1 bit Peanut Oil
    1-2 Each Limes
    1 Touch Lowry's Seasoning Salt
    Garlic Powder
    Minced Garlic
    New Mexican Green Chili Powder (optional)
    Serves 2
    Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the two of us would be better, right ?

    Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat. Rinse them good, dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell, cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell! Now flip them over, belly side up. Take a bit of oil (I used peanut )and pour a small amount on your fingers, and lightly rub the meat. Don't use much at all, barely a drizzle. Grab a lime or two and squeeze juice and pulp all over the meat, liberally. Then shake on garlic powder and a touch of Lowry's seasoning salt. I then have to throw my favorite ingredient of all time, which goes on everything I cook, New Mexican green Chile powder. Don't worry if you don't have this, it's hard to find, and your lobsters will still be far and above any lobster you ever had before. Place covered tails in fridge for an hour or so to marinade while your getting your cooker ready.

    Get a good hot bed of lump going and preheat your cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts. Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver. Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal cup to use on the grill while you're cooking', get one !

    Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky. Take your cup (grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but your fire will rage for a minute, and that is great. Close the lid down and slowly begin to close top and bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5 minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay attention. I don't recommend holding any conversations with your company while you're fixing this supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven on Earth !

    Serve with long grain and wild rice, corn on the cobs, asparagus, salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork.

    I'm not that good a cook, but these tails are truly world class. Give 'em a try.


    "elegant, yet pleasingly casual"
  • Nate in SCNate in SC Posts: 21
    Thanks! I had thought about doing live lobsters but starting with just the tails as you did above might be the way to go for this time. Looks great and I'll have to give this recipe a try.
  • BeliBeli Posts: 10,751
    I'll try & cook Beli's salmon (baptised in the forum) again on saturday for 16 friends.
  • CecilCecil Posts: 771
    After one of my employees tasted my non spatchcoked, no beerbutt just smoked chicken and being confused about how moist it was; I am coking a couple for him.

    Tomorrow we have the Nashville city swim meet and I am doing some boneless, skinless (pick up food) thighs. They are currently marinating and I am curious to try new John Henry pecan and raspberry chipotle rubs. Cook tonight and eat in tomorrow.

  • CecilCecil Posts: 771
    I'm afraid you burned your trukey!

  • ChefBrianChefBrian Posts: 172
    It is My Buddies 40th B-day sat and My Grandmothers 79th on Sunday. Both called me and asked for "Pulled Pork". Got 4- 8# Butts. Will do two tonight for sat and two sat night for sunday.
  • Looking like Pizza on the egg tonight. May try my hand at a bunch of appetizer type foods tomorrow (stuffed zucchini, ABT, etc..., then jerk chicken on Sunday.
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