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Weekends here, what are you puttin on your egg

DeplesisDeplesis Posts: 215
edited November -1 in EggHead Forum
White chicken artichoke pizza tonight. Rib steaks for Saturday and I believe it's beer can chicken for Sunday unless the BGE is covered with snow.
Regards,
RJ
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Comments

  • RRPRRP Posts: 14,415
    cold and snow or not Saturday night it's aged rib eye steaks and Sunday baby back ribs!
    Ron
    Dunlap, IL
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  • dubahdubah Posts: 59
    13 lb Packer cut brisket all rubbed and ready to go when I get home this eve. It'll be accompanied by latkes for tomorrow's Chanukah dinner, with guests.
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  • DeplesisDeplesis Posts: 215
    RRP,
    The "aged" part of Rib steaks is what I wished I had. I gotta try doing them myself. I usually buy them from Bryan Flannery when my wife lets me splurge, but the cost is driving me to age them myself. Enjoy!
    Regards,RJ
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  • MaineggMainegg Posts: 7,787
    chicken tonight or tomorrow night and pizza the other :)
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  • DiDi Posts: 395
    Christmas parties on Friday and Saturday, so only one day to Egg. Probably pizza, but looking for new ingredients to try.
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  • 1,800 hot dogs for 900 scouts & scouters tomorrow, but, no they will not be on my egg. Won't quite fit. haha
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  • PapaBPapaB Posts: 146
    Baby backs rubbed in the fridge...gettin' a late start to a smoke. I can't get started much before 3, so it'll be later this evening when I pull them off...It'll be worth the wait though.
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  • vidalia1vidalia1 Posts: 7,091
    You have email... :)
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  • BillHillBillHill Posts: 109
    fixin to put on a bottom round roast for pullin later. MMMMMmmmmmmmm
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  • RRPRRP Posts: 14,415
    I just went out to the freezer and picked out one of these packages. YUM!!! BTW these were aged 28 days.
    IMG_0747.jpg

    You need to explain to your wife that buying a sub-primal saves money in itself over individual steaks plus when you age it yourself you save money over store bought aged ones as well.
    Ron
    Dunlap, IL
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  • Santa Maria Style Tri-Tip as suggested by Mike in Abita and Morro Bay Rich. Using Morro Bay Rich recipe from the Egg by the bay eggfest.

    I can't wait!

    http://eggsbythebay.com/Recipes.php
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  • BacchusBacchus Posts: 6,019
    Cupcake Chicken
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  • RedBagRedBag Posts: 72
    Prime Rib is already on sale here. $5.47 a pound. The last couple of years it’s been $4.99 this time of year. Still a good deal at $5.47 though.
    Going to be Sundays dinner after we trim the tree. I really like the reverse sear. Cook it at 250 until it’s 128 internal, wrap and store in a cooler for at least an hour, then sear at 700+ for 90 sec a side. This is just a 3 bone. Sort of a warm up for the big dog I will get at Christmas.
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  • burgers tonight on the small, strip steaks tomorrow night on the small and so as not to make the large jealous, some lo & slo slab ribs Sunday :)
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  • RobinsRobins Posts: 131
    Christmas Partys this weekend so its gonna be Ribs on Sunday
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  • DeplesisDeplesis Posts: 215
    RRP
    With the marbling on those steaks they look Prime. I've gotten luckey a few times and been able to get Prime, but most of the time we have Choice. We have a fairly good butcher, but if I want the Prime I have to order from Flannery. He ships next day air, but it ain't cheap. I'll try the whole primal after the holidays when the extra fridge is freed up.
    Thanks for the pics,
    RJ
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  • Chuck-eye steaks and baked potatoes for my family this weekend.
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  • Sablefish tonight and prime rib Sunday.

    Steve

    Steve 

    Caledon, ON

     

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  • DeplesisDeplesis Posts: 215
    Steven,
    How do you prep the Sablefish?
    Thanks,
    RJ
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  • RJ,

    I'm just goung to put it on an alder plank if I can find one, rub with a little butter and a sprinkle of salt and pepper. If I cant find the alder I will just grill it on the skin. You don't want too much stuff on it cause it tastes so good.

    Steve

    Steve 

    Caledon, ON

     

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  • Tonight is going to be pork tenderloin with a cocoa/chili powder rub along with some skillet homefries. Tomorrow night, I am going to try making some cannelloni. For Sunday, it is going to be a chicken sausage chili.

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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  • DeplesisDeplesis Posts: 215
    Does the alder add a little sweetness through the plank or does that happen only with alder chips?
    Thanks,
    RJ
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  • RJ,

    I haven't done it on a plank before but that is what I was hoping. If I can't find a plank I will add a chunk of alder. It is commonly hot smoked over alder. I have tasted that in BC but it is very good grilled as well.

    Steve

    Steve 

    Caledon, ON

     

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  • Tom,

    I don't know if you are aware of this but Zehr's/Loblaws/Fortino's now sell fresh, no boil pastas for canneloni, manicotti and lasagna. Used the lasgna sheets last week and they were really good.

    Steve

    Steve 

    Caledon, ON

     

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  • Three spatchcocked Jamaican Jerked chickens on a bed of Loco rice (BBQ bible by Steven Raichlen).
    Firewalker
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  • It is cold and rainy here so a big pot of chile sounds very good.
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  • DeplesisDeplesis Posts: 215
    Steven,
    I have had it once in Vancover and have never been able to find it locally. But I think I can order from the guy I buy prime beef from out of SF. He goes to the docks daily out there but I don't know if the Sablefish is even a normal part of their catch.
    Thanks for the info.
    Enjoy
    RJ
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  • DeplesisDeplesis Posts: 215
    It is definitely chili weather in the Mid-West
    RJ
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  • RJ,

    It's not a netted fish typically. It likes deep water. They catch them in traps and long line. It's one of my favourite seafoods. They call it Black Cod in some areas.

    Steve

    Steve 

    Caledon, ON

     

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