Gift Certificate

WeberWho · August 2010

When I purchased my egg the dealer gave me a $50 gift certificate to the local butcher shop as a incentive. Was hoping to use the giftcard after we bought our house. Have a big housewarming grill out party with burgers and steaks. Well don't have the house yet and the giftcard goes bad this week. I was hoping the short sale didn't take forever! Why do they call it short sale? More like long sale! I guess 3 months means 3 months. Now the house is being foreclosed since we had to wait the 3 months before hearing anything back from their banks. Now we have to resubmit everything and the house now goes back on the market. I guess thats all apart of the game when buying your first house. Sorry kind of getting off topic here. Anyways I was thinking about doing some ribs or a brisket. Here is the problem, I have never done ribs or a brisket on the egg before. To be 100% honest I don't think I have ever had real brisket before. (Don't tell anyone!) Maybe just a Minnesota thing. I would hate to waste "good" meat with a rookie griller. Or do I stick with the basics with chicken, burgers, and steak? Maybe this is the right time and practice since it's somewhat free. Dad's birthday is tomorrow and was thinking I could do maybe some practice ribs or brisket. Possible or impossible?

Egg Master 3000 · August 2010

Right when I get off of work I am going straight to the store to buy my first rack of baby backs to try the CWM method. This will be my first cook that takes longer than an hour and below 300*. Yeah, I'm nervous! But go for it man! You have free meat! Use the opportunity to take a risk. You only get better with practice! :P

eggsrgreat · August 2010

If it were me with 50 free dollars (wish it was), I would be getting about a 3 rib prime rib roast. Cook it about 220 to 250 until med rare, and your good to go. The best stuff in the world. A hit every time. Of course make some sort of au jus dipping sauce.

Egg Master 3000 · August 2010

Ooo and even if you do mess up some, probably be just as good or not better than a water smoker, or heaven forbid, a gasser! :laugh:

Mike in Abita · August 2010

There is a lot of helpful posts here about the type of cooks you are contemplating. Here are a few links to help you get started. If something is not clear, just come back here and ask.

Brisket.

http://virtualweberbullet.com/brisket2.html

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

http://www.nakedwhiz.com/brisket.htm

Ribs

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

http://www.wessb.com/Cooks/foilribs/FoiledRibs.htm

Just make sure your cooker is at a stable cook before you put the meat on and your half way there.

eggsrgreat · August 2010

Yep. My days with gas or brinkmans are long gone. The egg is the only way. I'm not sure you can mess up a rib roast. I'm also Steve from Springfield Mo. Actually live in Fair Grove now, but work in Spfd.

Brokersmoker · August 2010

If you have never done ribs, then there is your answer (coming from a rib snob) I had them at a resturaunt last night and thought they were terrible. There for I am now finishing up the CWM ribs for tonights supper!

Egg Master 3000 · August 2010

Yep. My days with gas or brinkmans are long gone. The egg is the only way. I'm not sure you can mess up a rib roast. I'm also Steve from Springfield Mo. Actually live in Fair Grove now, but work in Spfd.

Creepy... :unsure:

:laugh:

Little Chef · August 2010

WeberWho: If I were in your shoes, I would wait on a brisket until you have become comfortable with low n slows. Briskets can be very good, or verrry bad.

I like the above idea on the beef rib roast, that's an easy cook! If you want to try your hand at low n slow, go with the ribs! JMO!

Gift Certificate

Comments

Categories