Weekends here, what are you puttin on your egg

Deplesis · December 2009

Big Pre-Christmas weekend. A lot cooking on the egg between Christmas and New Years so taking it slow this weekend. Pork loin tonight, Pizza Saturday, and Tuna steaks on Sunday.
All the best for the Holidays,
RJ

vidalia1 · December 2009

Hangar steaks & shrimp tomorrow night at a fellow eggers house.... :woohoo:

Cornish hens at my house on Sunday...

Deplesis · December 2009

Sounds like a great start to the Holidays :cheer:

Village Idiot · December 2009

I'm stabilizing the temperature right now for my first actual "smoke". Using pecan chunks to cook spareribs. Spareribs are in the kitchen, resting with rub on them.

GoonSlapper · December 2009

I'll be throwing a pork butt on the large tonight. I'm hoping to have it ready for lunch or dinner Saturday.

Also, I'm hoping to break in my new small BGE tonight. I'm not sure what I'll cook on it. Maybe a tri - tip. Who know.

Village Idiot · December 2009

Ken,
Did you get your Small at Bering's at a 20% discount?

GoonSlapper · December 2009

Gary, no I didn't. I called Bering's and they didn't have a small in stock. I would have had to wait 7 - 10 days for them to get it in. I decided to pay a little bit more and get it ASAP. I ended up going to Casual Patio Pools and Spas, off Fry Rd.

Thanks for recommending them, but I wanted to have it in before Christmas and the New Year.

Frank from Houma · December 2009

The Mongolian Beef you made looked mightyfine to me - I noticed that you are gasketless. Have you been able to hold low temps w/o gasket?

Prolly picking up some chuckies, making pulled beef, vacuum packing in two portion bags, freezing, and handing out for christmas gifts.

PWise · December 2009

Grilled lobster mac n cheese en brioche tomorrow for lunch
Pizzas for lunch on Sunday

cheers!

Village Idiot · December 2009

Hi Frank,

Yes, my temperature seems to be holding quite well. The dome thermometer has remained at 220° for over an hour, and according to my Maverick, the grid is steady at 212°. Since I am smoking, I do see a little smoke escaping where the gasket used to be, but not much.

I will replace the gasket, but I'm not in a hurry.

Frank from Houma · December 2009

Same issue on my small and mini. Probably replace the gasket on my small but I don't go low on my mini so I think I'll leave it alone.

Chef Charles · December 2009

It is some mighty fine egging weather here in Canada's national capital. Balmy highs of around 10 with lows dipping below 0 (that is -12C to -19C). Tonight, I am going to throw on some chicken breasts marinating in a tandoori sauce. Tomorrow is going to be a good old fashioned roast of beef and Sunday will be some pork curry.

Tom

Bacchus · December 2009

Are you the official wekend cook survey taker?

Butts for me. May throw a slab of ribs on at same time.

RRP · December 2009

Friday night: hamburgers

Saturday night: steak ka-bobs

Sunday night: Cornish game hens

Little Steven · December 2009

Ron,

Stuffed burgers are great with some cheese and bomba.

Steve

Village Idiot · December 2009

I was able to hold a 220° temperature for about 1.5 hours, and then it decided to go north. I couldn't keep it below 290°, even by closing the intake damper to the width of a credit card. I think it was sucking air in from the gasket area.

I think I'll be replacing it sooner than I thought.

Canugghead · December 2009

Tom, wow nice, two Indian cooks out of three. Do you have a go-to recipe for tandoori, without the commercial msg and red dye that you can share? I'm doing beef jerky and roast almonds for gifts this weekend.
-Gary

Go Bucks! · December 2009

Got 2 5lb Whole Beef Tenderloins for tomorrow nights party!

Boilermaker Ben · December 2009

I doubt it's getting air from the gasket. The fire in the egg creates a chimney effect. Air goes in the bottom and out the top. If it came in from the gasket, it would have to go down to the fire. I have no gasket worth mentioning, and i can hold 250 just fine. I get smoke leaking OUT at the gasket, but no air going IN.

At temps that low, it takes a while for the temp to start dropping after you make your vent adjustment. Keep it just barely open at the bottom, and see if the temps drop.

Little Steven · December 2009

Gary,

Whoa easy now. That pork could be Thai or Vietnamese. :laugh:

Steve

Dave in So Cal · December 2009

I am really excited because my wife said to me this morning that I need to get my BGE this week end. That means I will be heading up to a store someone on the forum recommended. The store is having a No Sales Tax sale, which in California is kind of a big deal.

I will also probably buy materials for my table. The question is whether I should put the egg together first and then put it in the table once it is finished or wait until I have the table finished before I put the egg together. My concern is that I may not be able to safely lift the egg into the table after the egg is together.

Anyway, what I put on the egg this week end depends on whether I get stuff put together. It may have to wait until Christmas week end, but that is not so bad because I am always looking for projects on holiday week ends. Building a table and putting together an egg sure beats weeding the garden.

Canugghead · December 2009

you pet!
http://www.google.ca/imgres?imgurl=http://www.ansi.okstate.edu/breeds/swine/vietnamesepotbelly/Potpig1.jpg&imgrefurl=http://www.ansi.okstate.edu/breeds/swine/vietnamesepotbelly/index.htm&h=209&w=300&sz=33&tbnid=RtL_mblN8trz3M:&tbnh=81&tbnw=116&prev=/images?q=vietnamese+pot+belly+pig&hl=en&usg=__DrWfz260KTMzA66du1fjVZV6NcU=&ei=ONArS5i3JNKnnQff3ejzCA&sa=X&oi=image_result&resnum=3&ct=image&ved=0CA0Q9QEwAg

Scotty's Inferno · December 2009

I lit my large egg at 6:30 this morning to do sausage cheese balls for an office breakfast. I have 8 pizza doughs in the fridge rising for a party tonight. Just getting warmed up! Everybody have fun, Cheers, Scott

Deplesis · December 2009

Dave,
Go for the instant gratification.....put the egg together and get cookin :woohoo:
regards,
RJ

Chef Charles · December 2009

It sounds more exotic that it is :blush: . Friday night cooks are not all that extravagant since I don't get home from work till after 6. So, just going with that tandoori spice mixed with yogurt -- I know, MSG plus colouring

. On the plus side, it will be egged and there will be adult beverages :evil: :woohoo: .

The curry will at least start with a store bought curry paste. I made one a while back using a paste I found at T&T Supermarket -- one just opened here :woohoo: . Joan found it too spicy:ohmy:, so I am just going with one of those Patak pastes, the mildest one going. At least I have several hot sauces around the house so I will be able to kick mine up a notch or two :evil: :woohoo: :laugh:.

Tom

Doug in Eggmonton · December 2009

Tommorow is my big cook, 20lb starting weight 21 day dry aged bone in rib primal. Tonight some simple greek marinated chops. Sunday the latest dizzy pig cured ham. This weekend we eat like kings.

Doug

PWise · December 2009

Light it right then and there... you can always take it appart to put in the table if you need to, but you get to cook on the egg right away hehehe...

cheers and congrats!!

Darnoc · December 2009

With a foot of snow in the forecast Saturday it will be a three to three and a half hour pot roast to help keep the snow melting on the egg during the cook.

Boss Hogg · December 2009

16lbs of chuck roasts to make Clay Q's Pulled beef BBQ. Vacuum sealing it and freezing it to serve to ga gang the night of 12/25. Looks like I'll be working in the snow tomorrow :unsure:
Brian

RRP · December 2009

bingo! already in my mind!

Teach42 · December 2009

Wife is doing dinner tonight, so no cooking yet.

But on Saturday, I'll be doing some Pig Candy and latkes (latkes probably won't be on the Egg).

Then on Sat night/Sunday morning, I'll be giving brisket another try for a holiday party at the bakery down the street.

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Weekends here, what are you puttin on your egg

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