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What is your "Claim to Fame" cook?
Comments
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@Fred19Flintstone,Fred19Flintstone said:I have two: Ribs - First I soak them in water while I boil the hell out of them. I know they're ready when they turn battleship gray and I pull them and put them in the egg. I use BBQ sauce for color and to impart flavor that is lacking in this cut of meat. Hot dogs - I buy the cheapest ones I can find. Chicken lips and pig a$$holes is good eatin, I say. Grill until black and stiff.Try adding a drop or two of liquid smoke to your water before boiling your ribs. You'll love the added flavor.Also, why waste time putting the wieners on the egg? Those babies can be boiled in good 'ol Flint, MI tap water!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
I really enjoy woo-ing my guests with my flank steak. Marinate in soy, lemon juice, and w-sauce and cook to medium rare edge-to-edge and it is bursting full of flavor and can be quite a show piece.LBGE with a massive wish listAthens, Ga.
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Most of these look amazing!How about adding recipes?
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cheech5001 said:Most of these look amazing!How about adding recipes?
Sure thing. Glass + Ice + Bourbon of choice + Coke (Diet or Coke zero if you prefer)
@cheech5001 does have a good point. maybe a link back to the original cooking of said dishes.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I agree. Great idea!Griffin said:cheech5001 said:Most of these look amazing!How about adding recipes?
Sure thing. Glass + Ice + Bourbon of choice + Coke (Diet or Coke zero if you prefer)@cheech5001 does have a good point. maybe a link back to the original cooking of said dishes.
Just a hack that makes some $hitty BBQ.... -
@Fred19Flintstone,TexanOfTheNorth said:Fred19Flintstone said:I have two:
Ribs - First I soak them in water while I boil the hell out of them. I know they're ready when they turn battleship gray and I pull them and put them in the egg. I use BBQ sauce for color and to impart flavor that is lacking in this cut of meat.
Hot dogs - I buy the cheapest ones I can find. Chicken lips and pig a$$holes is good eatin, I say. Grill until black and stiff.Try adding a drop or two of liquid smoke to your water before boiling your ribs. You'll love the added flavor.Also, why waste time putting the wieners on the egg? Those babies can be boiled in good 'ol Flint, MI tap water!
I'm not sure. We've grown accustomed to the flavorless gray ribs. Hmmm.
I'm on a well so I don't get the great tap water that's pre-screened for bullets, body parts & needles.Flint, Michigan -
Meatloaf
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I'll go first!
Sauce - Cento Crushed Tomatos + a lil basil, garlic and oreganoCheese - Galbani Mozzarella FrescaMeat toppings - Boar's Head PepperoniSet up - Adjustable rig w/ 2 pizza stones and green lil feetTemp - 700 DomeTime - 5 or 6 hours.Please feel free to PM me should you have any questions.Just a hack that makes some $hitty BBQ.... -
@cazzy... did you fry up the pepperoni a bit before putting it on the pie?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Cowboy Ribeyes. Anytime I have made them people have said they are the best steaks they have ever had. A large amount of the credit goes to the great cut of meat and a great recipe and I just try not to screw things up.
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No, I prefer that fat from the pepperoni to render onto my pie. It really adds flavor to the pie!TexanOfTheNorth said:@cazzy... did you fry up the pepperoni a bit before putting it on the pie?Just a hack that makes some $hitty BBQ.... -
That looks fantastic @jfm0830.jfm0830 said:Cowboy Ribeyes. Anytime I have made them people have said they are the best steaks they have ever had. A large amount of the credit goes to the great cut of meat and a great recipe and I just try not to screw things up.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
@cazzy... How do you add lump on the long pizza cooks? (i.e. hi and slow). Do you just periodically dump and go on top? I'm assuming that the VOCs are an important part of your flavor profile.Mamaroneck
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Deep Dish Pizza...
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Not to sure its my "claim to fame" but it sure is with the kids anyways. Bacon wrapped stuffed pork loin.
County of Parkland, Alberta, Canada -
Blackened FRESH Redfish - Foiled baked potato and corn on the cob...
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@Griffin -
you forgot how to make the ice... http://www.food.com/recipe/ice-cubes-420398
Lots of good variations in the comments section...
Toronto, Canada
Large BGE, Small BGE
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No, I fill up the eg with lump past the fire ring and let it rip. I'll usually let it go until the lump runs out.Mama Roneck said:@cazzy... How do you add lump on the long pizza cooks? (i.e. hi and slow). Do you just periodically dump and go on top? I'm assuming that the VOCs are an important part of your flavor profile.My crust is very crispy and my pies are never droopy. The smoke flavor definitely comes through!Just a hack that makes some $hitty BBQ.... -
BigWader said:
@Griffin -
you forgot how to make the ice... http://www.food.com/recipe/ice-cubes-420398
Lots of good variations in the comments section...
) Good call. Thanks for bringing that recipe back up. I prefer free-range ice, but unfortunately that hardly ever happens in Dallas. Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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According to those who have eaten my food and their comments of "you should open a restaurant and sell this" it would be pulled pork and turbo ribs.
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Welcome to the Swamp.....GO GATORS!!!! -
If you ask the adults in my home, they would say ribs. If you ask my grandkids, they would tell you the pizza rules.
Living Large and XL
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Pineapplebaconshrimp with Raspberry Chipotle BBQ sauce
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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ABTs and Country ribs. I get a TON of positive feedback on both. I can't wait to do them on the egg though.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Those are some of the best ribs I've seen on hereDave in Florida said:According to those who have eaten my food and their comments of "you should open a restaurant and sell this" it would be pulled pork and turbo ribs.
_______________________________________________XLBGE -
Ribs for me as well.
That ribeye @jfm0830 made looks awesome!
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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It cannot be denied that I prolly make the best Memphis style ribs and Texas style brisket north of Bayonne, NJ!
Mamaroneck -
But can you make Alamo Style Pork Chops?Mama Roneck said:It cannot be denied that I prolly make the best Memphis style ribs and Texas style brisket north of Bayonne, NJ! __________________________________________Dripping Springs, Texas.Just west of Austintatious -
Why would a rental car agency have their own style of pork chops?
Mamaroneck -
Okay... that's actually mildly amusing.Mama Roneck said:Why would a rental car agency have their own style of pork chops?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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