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djmsalem
Posts: 46
My wife and I have started this annual party where we let the Egg be the star of the show, with a little help from pork shoulder, spare ribs, brisket, rib eye and kielbasa. We had the third annual party Saturday and the Egg produced this for 42 people:
- 15 lbs. of pork shoulder (we have four lbs. left over)
- 9 racks of St. Louis style spare ribs (we have three left over but could have used one more; I put them away too soon)
- 6 lbs of Kielbasa (we have one pound left over)
- 12 pounds of brisket (we have five lbs. left over)
- 8 pounds of 40-day, home-dry-aged ribeye (nothing left over)
Plus your normal salads and desserts and whathaveyou.
I was pleased with the meats, particularly the pulled pork, ribs and steak. I think the brisket came out a little dry, and suffered from cooking and reheating. I started the pork shoulder on Wednesday morning and pulled it 18 hours later, early Thursday morning. I smoked the briskets and three racks of ribs on Friday and the last six racks on Saturday. Also Saturday: the kielbasa and the ribeyes.
The steaks came from a Costco $6.49/lb ribeye that I aged on a rack in an otherwise low-use refrigerator for 40 days before trimming and cutting into 2 1/2- to 3 1/2-inch steaks, about 2 lbs. each. I cooked them at 225 indirect until their internal temp was 120 degrees then pulled them off the heat and ran the Egg up to 700 direct. I gave them 90 seconds on two sides and about 45 seconds on the other two sides, then let them rest for 20 minutes before slicing. We served them sliced on a thin slice of baguette on top of caramelized onions and mountain gorgonzola.
I'm attaching a couple of not-wonderful pictures, including the best picture of me that anyone has ever taken. It's my first time posting photos, so I hope you can see them.
Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top
Comments
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Very nice-you are the star of the nieghborhood. If you have an association now is the time to ask for all your variances. Welcome aboard!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Those aged steaks sound wonderful. Glad you used the raised rack for resting, that makes a big difference doesn't it?
Knoxville, TN
Nibble Me This -
"Is this heaven?"
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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<a href="http://s1287.photobucket.com/user/djmsalem/media/photo_zpse6b685d5.jpg.html" target="_blank"><img src="http://i1287.photobucket.com/albums/a639/djmsalem/photo_zpse6b685d5.jpg" border="0" alt=" photo photo_zpse6b685d5.jpg"/></a>NibbleMeThis said:Those aged steaks sound wonderful. Glad you used the raised rack for resting, that makes a big difference doesn't it?They came out a perfect medium-rare all the way through with none of the accursed grey band. At 40 days aging in the refrigerator I wound up trimming almost 30 percent (most of it fat anyway, since it was untrimmed), so these steaks' final cost was about $10 a pound.Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top
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