Cooking Class

Misippi Egger · June 2010

I did my first BGE cooking class last night - and the first for my local retailer - Madison Fireplace & Patio, who did a great job hosting it. Not too many glitches for the first time. At least the typical southern afternoon thundershowers held off !

I brought 2" ribeyes cut for me by The Fresh Market ($6.49/# for their premium grade beef) :woohoo: I demonstrated the BGE sear/dwell as well as the TRex technique. I also hot-tubbed one steak to show the difference. Used a littel S&P plus DP Cowlick on 1 side and Raising the Steak on the other side. Tommy (the store owner) made dbl. baked potatoes. I made the bacon-wrapped watermelon rinds for an appetizer and surprised everyone with grilled Romaine. We had wine and Tommy had bought brownies/ice cream for dessert.

The hardest thing was cooking for 17 "students" plus 4 store employees and getting everything done properly. All the comments were extremely positive and I think future classes are forthcoming.

Below are a few pics. Tommy's wife took the pics and didn't seem to get any food pics and unfortunately didn't get a plated pic, but next time ......

Seasoning the steaks for the TRex demo:

Tommy (store owner) with the potatoes:

Some crowd pics:

Me and my sister, Carol:

Beli · June 2010

Well done Clark Felicidades!!

RRP · June 2010

you have email via this board so it may end up in your spam file. Thanks in advance for looking and responding.

Spring Chicken · June 2010

Wow! If that doesn't make Eggheads out of 'em they're hopeless cases and doomed to boring food off their pretty gassers.

Spring "Being An Egghead Comes With Obligations To Show Others" Chicken
Spring Texas USA

Bacchus · June 2010

Great job Clark. Cooking steak for 21, everyone with different doneness preferences, is NOT an easy task even for a seasoned grillmaster. Looks like everyone was happy!

2Fategghead · June 2010

Nice going Clark. I would say that was a very special day for everyone and quite possibly an event you will never forget. Keep up the good thing you are doing. Just think if not already someday you are going to meet eggheads that were very much influenced by you and your demeanor. Tim

BUILDER · June 2010

I just have to ask. If you did those steaks with the different techniques....which is your favorite and why?

YB · June 2010

Looks like a fun get together Clark...The food looks really good.
Larry

Car Wash Mike · June 2010

Looks like a great time Mickey.
Mike

Misippi Egger · June 2010

Thanks, Tim. One of the guests (a neighbor of mine) actually has a Bayou Classic given to her by her kids at Christmas! I thought that was kinda interesting !

Misippi Egger · June 2010

I personally hot-tub my ribeyes, then cook them using the TRex method with a spider and adjustable rig setup. But since not everyone has those accessories, I thought I should also use the BGE-recommended technique. It was quite a challenge cooking 12 huge steaks using two techniques that vary so much in cooking times. They turned out good, but some may have been cooked a little more than perfect, IMO, but with the quality meat I had, they tasted great.

I provided recipes and printed instructions for the foods cooked as well as a list of resources (Dizzy Pig rubs, Ceramic grill store, etc) for all of the participants.

Misippi Egger · June 2010

Check return mail !

Thanks, Ron.

Misippi Egger · June 2010

Thanks, Leroy. I told them to keep their gassers - make great storage for Eggcessories!

Misippi Egger · June 2010

Thanks, Beli. It was a lot of fun!

Misippi Egger · June 2010

You're right, Ron!

I think some of them turned out a little more done than perfect. I'm used to cooking no more than 2 steaks at a time, so with 8 on one of the larges, I had to deal with hot spots. The dealer didn't have a continuous thermometer so I only had mine Maverick to follow on one grill and frequent checks with the Thermapen on the other grill.

Everyone seems to really enjoy the meal and those who wanted more done steaks have their choice. At least I didn't have any "Well Done" requests ! :woohoo:

The grilled Romaine was a hit, also !

Misippi Egger · June 2010

Thanks, Larry. It was definitely a "do over"...... :laugh:

Misippi Egger · June 2010

:huh: :huh:

Thanks, I think !

Ripnem · June 2010

Clark,

He gets confused with names sometimes. :laugh:

Misippi Egger · June 2010

Could it be the "Curls" or maybe breathing too much smoke. :laugh:

I heard he's even cooking ribs for only 1 hour - heresy ! :ohmy:

hornhonk · June 2010

You did it! Great job, Clark. I'll bet you really enjoyed yourself.

deepsouth · June 2010

way to go clark!!! awesomeness.

did you ever get a chance to try those beers?

BUILDER · June 2010

Thanks for the info. I've been dying to try the hot tub method myself.Probably will give her a go this weekend.

Misippi Egger · June 2010

Thanks, Steve. It definitely was fun!

Misippi Egger · June 2010

Thanks, jason.

Waiting until get a real beer expert over to share! Will let you know!

deepsouth · June 2010

Misippi Egger wrote:

Thanks, jason.

Waiting until get a real beer expert over to share! Will let you know!

fantastic.

elzbth · June 2010

What a treat! It looks like everyone had a great time - very kind of you to share your knowledge with these lucky folks.

Car Wash Mike · June 2010

My next one is the last Sun. in June before the 4th. Burgers and steaks. Serve burgers for lunch, then demo a arm hair burner.

Mike

FlaPoolman · June 2010

Clark, you didn't tell me you were cooking steaks!

:laugh: Looks like you nailed it.

Misippi Egger · June 2010

Thanks - it was fun and I had a great time!

Misippi Egger · June 2010

Next time I'll get the notice out a little earlier so you can make it!

Misippi Egger · June 2010

Do you do a class at your restaurant, or at your local dealer?

Cooking Class

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