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laduckdogladuckdog Posts: 21
edited 9:18PM in EggHead Forum
Let's see... T-Rexed a ribeye for me and a tuna steak for the missus last night (seared at 650, pulled the ribeye at 140 and it was just how I like; the tuna was done after the sear. No pics, sorry; I was enjoying my Ziegen Bock Amber a little too much. :laugh:

Pizza's tonight - pepperoni for the kiddo, supreme for us. I cooked them at 500 for about 15 minutes. The pizza didn't last long enough for pictures.

Chicken tomorrow.

I've done ribs, brisket, burgers, and a pork butt as well. I still want to try a stuffed pork loin; what else should I try?

Comments

  • muklmukl Posts: 66
    I did 2 new cooks this week...Chili and prime rib.
  • Prime rib without a doubt. It reignited my love affair with beef....
  • Get a Spider and a wok, and do Chinese. The possibilities are endless.

    Also, bread is a fun thing to do. Your BGE becomes a firebrick oven.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Salmon or blackened fish, pot roast, peach cobbler, spatchcocked chicken, cornbread, bacon 'n eggs, pizza, grilled romaine, ABT's, Bacon Wrapped watermelon rinds, fajitas, cake, fresh vegetables, to name a few.

    But you appear to be off to a great start already.

    Spring "An Endless List Of Possiblilies Keeps Growing" Chicken
    Spring Texas USA
  • ABT's, my brother has labled them the BEST appetiser that he has ever had :laugh:
  • Thanks for the suggestions! I forgot I have done ABT's several times as well.

    I really like the idea of dry aging my own beef, so that is in the future. I would like to try some different breads and getting a wok to do Chinese is on my list. Gotta add spatchcock chicken to that as well.
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