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Last couple cooks and first attempt at dry aging!
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RocEGG
Posts: 89
Hi all,
Been enjoying my egg over the last month I have had it up and running. Cooked my gasket as I did about 5 pizza cooks in a row. Gonna call BGE about a high temp one.
Did some french bread and it turned out awesome.
Cooked up a nice little ribeye and made up some really good dressing for it with sour cream, scallions, shallots, and crumbed Gorgonzola.
Smoked a 12lb packer choice brisket for fathers day. It turned out great. Took a cue from various posts here and covered it with a yellow mustard/Worcestershire sauce and then covered with dizzy dust (salt free). Put it on at 230-250 degrees at 9pm the night before and took it off at noon on fathers day for a few hours in a cooler. Turned out great, flat was a bit dry as I might have over cooked it, but I was really happy with the results for a first time. Went so fast i had no time to get pictures (all the beer didnt help my memory to get them either).
The final pics are of a 16lb CAB boneless ribeye. I set it up for dry aging in my garage fridge. Can't wait to see how that turns out!
Been enjoying my egg over the last month I have had it up and running. Cooked my gasket as I did about 5 pizza cooks in a row. Gonna call BGE about a high temp one.
Did some french bread and it turned out awesome.
Cooked up a nice little ribeye and made up some really good dressing for it with sour cream, scallions, shallots, and crumbed Gorgonzola.
Smoked a 12lb packer choice brisket for fathers day. It turned out great. Took a cue from various posts here and covered it with a yellow mustard/Worcestershire sauce and then covered with dizzy dust (salt free). Put it on at 230-250 degrees at 9pm the night before and took it off at noon on fathers day for a few hours in a cooler. Turned out great, flat was a bit dry as I might have over cooked it, but I was really happy with the results for a first time. Went so fast i had no time to get pictures (all the beer didnt help my memory to get them either).
The final pics are of a 16lb CAB boneless ribeye. I set it up for dry aging in my garage fridge. Can't wait to see how that turns out!
Rochester, NY - XL BGE
Comments
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Please keep me up dated or the dry aging. I haven't tried that yet.
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