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Rumrunner
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- Rumrunner
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Kiran Rai, keep it basic and leave the sauce for the side, if desired.[p]I prefer my steaks rubbed with a light coating of olive oil, then a sprinkling of Kosher Salt and cracked black pepper and mebbe a tad of granualted garlic. This enhances the s…
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newbie , cooked these two filets the other day 500° w/no problem.
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Toby, you'll enjoy it. BGE is a quality cooker. Check in here regularly for tips, tricks and general info on ceramic grill cooking
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drbbq, also previously frozen chicken will have red around the bones after thorough cooking.
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Citizen Q, good advice
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oroverde, yes, they are resting in their nests, so in case of more hurricanes...like last year...I can just roll them to safety by myself. The louvered doors provide plenty of air flow without having to leave the doors open.
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oroverde, here is a link to my outdoor kitchen. Only one Egg in it, but it can be used for any variety of ceramic grills. The link takes you from Day 1 all the way up to the finish...just check the index.[p] [ul][li]Rumrunner's Outdoor Kitchen[/u…
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Jay...looks like what ever you want Heck, do a smörgåsbord!
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Kelly Keefe, it's even cheaper to cut your own, if you can find the Top Chuck Blade Roast at a reasonable price. Follow the link to a pictorial of how to cut them. [ul][li]Cutting Flat Irons[/ul]
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looks great Tom! Can't beat the Tri-Tip for a good inexpensive hunk of meat
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Looks great Jay! You'll enjoy it when it's done [p]I'm waiting for my pull down curtains and the shrubbery needs to be put in....other than that, I'm done.[p][p]Follow the link for a cook I did on Sunday Stop by on your way to Marco...[p]Rum [ul…
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Topo Gigio, it's still tender, if that's what you are aksing?
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Houndog,yes I did. I did a Mojo Beef Brisket...follow the link....but prefer the pork butt [p]I've got a brisket point that needs a home, I think I'll try something with that similar to 'burnt ends'. [ul][li]Beef Mojo[/ul]
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Houndog, we love the Mojo Pork. Follow the link for my recipe and method.[p] [ul][li]Rum's Mojo Pork[/ul]
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CJ,[p]Either or, makes no difference as long as the meat is good and stiff. Ditto to what Wess said.
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buddyvs, this works for me..Permatex Ultra Copper Hi-Temp Silicone. Available at most automotive stores for around $4 bux.
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4) Food Saver 5) Meat Grinder to go with the slicer 6) Decent set of knives (well, at least three!)
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ClayQ, I was going to include a section on 'boning out a leg of lamb', but due to space/time constraints, plus the fact that most lamb legs are now sold boneless, the answer is "no". I'm still going to do a little blurb on it and add it to one my we…
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Dos Huevos, open it up, flatten it out with your hand. Trim any fat, sinew or visible glands. Poke some small holes in the meat and stud with some garlic cloves. Evoo, s&p next. Layer some 'fresh' spinach over the meat, followed by a nice strong…
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ronbeaux, Fed Ex??
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Arlene,"a mix of ranch dressing, Duke's Mayo, Penzeys' Pizza Seasoning and granulated garlic"...my version anyways. There are hundreds of others. See link... [ul][li]a few white sauces[/ul]
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Dos Huevos, I slathered this thin crust with a mix of ranch dressing, Duke's Mayo, Penzeys' Pizza Seasoning and granulated garlic. Then some parm and mozz cheese. Put on some shredded bbq'ed chicken, cubed ham and some yellow and green squash. Adde…
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Paul, 'peeking' on gassers and metals, etc meant a loss of considerable heat and a considerable time to recover the heat. With the Egg, and other ceramic cookers, the heat is held in and the recovery time is practically nil, depending on how long yo…
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QBabe, I'm still a tad squeamish when it comes to 'pink' poultry. [p]According to the FDA, duck is 'safe' at 160° throughout the meat, even if it is pink. For tenderness, and getting rid of the pink, I suggest 165-170° in the breast and 175-180° for…
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Geaux Tigers, here is a great link for doing Duck on the grill. [ul][li]Duck[/ul]
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Chubby, I thought it was Canadian Bacon when I was taking a quick look
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Chuck/Tx, I have not looked at the other responses yet, but I will tell you this....I am a senior with four ceramic grills and I schitt canned my gas grill years ago. There really is no comparison. The flavor is in the lump charcoal and the finesse …
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Dos Huevos wrote,"Should have two 2-pounders in the cast iron pot change much from your one 3-pounder?"[p]Shouldn't make any difference at all. If in doubt, when you add more liquid, throw in a tad more pepper, garlic and bay leaf.[p]
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Bluegillman, yes, mine came in a plastic wrap with a little seasoning packet. Most of the seasoning packets contain bay leaves, mustard seed, garlic, mixed cracked peppercorns, celery seed, coriander and some cloves. Some have a few extra seasonings…
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All done, after about 7 hours. [p]Ok, everything onto a plate and ready to serve [p]MMMmmmm.....MMMmmmmm....MMMMM..... [p]Would I do this again? You bet'cha