Weekends here, what are you puttin on your egg

Deplesis · December 2009

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

RRP · December 2009

cold and snow or not Saturday night it's aged rib eye steaks and Sunday baby back ribs!

dubah · December 2009

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.

Deplesis · December 2009

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

Mainegg · December 2009

chicken tonight or tomorrow night and pizza the other

Di · December 2009

Christmas parties on Friday and Saturday, so only one day to Egg. Probably pizza, but looking for new ingredients to try.

Rusty Rooster · December 2009

1,800 hot dogs for 900 scouts & scouters tomorrow, but, no they will not be on my egg. Won't quite fit. haha

PapaB · December 2009

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.

vidalia1 · December 2009

You have email...

BillHill · December 2009

fixin to put on a bottom round roast for pullin later. MMMMMmmmmmmmm

RRP · December 2009

I just went out to the freezer and picked out one of these packages. YUM!!! BTW these were aged 28 days.

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.

Eggin in the Dale · December 2009

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

Bacchus · December 2009

Cupcake Chicken

RedBag · December 2009

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.

Sooner Egg · December 2009

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

Robins · December 2009

Christmas Partys this weekend so its gonna be Ribs on Sunday

Deplesis · December 2009

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

Coacher · December 2009

Chuck-eye steaks and baked potatoes for my family this weekend.

Coacher · December 2009

Little Steven · December 2009

Sablefish tonight and prime rib Sunday.

Steve

Deplesis · December 2009

Steven,
How do you prep the Sablefish?
Thanks,
RJ

Little Steven · December 2009

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

Chef Charles · December 2009

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

Deplesis · December 2009

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

Little Steven · December 2009

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

Little Steven · December 2009

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

Fire Walker · December 2009

Three spatchcocked Jamaican Jerked chickens on a bed of Loco rice (BBQ bible by Steven Raichlen).
Firewalker

Panhandle Smoker · December 2009

It is cold and rainy here so a big pot of chile sounds very good.

Deplesis · December 2009

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

Deplesis · December 2009

It is definitely chili weather in the Mid-West
RJ

Little Steven · December 2009

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

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Weekends here, what are you puttin on your egg

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