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Need a cook idea for this weekend possibly - Easy

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Comments

  • Ragtop99Ragtop99 Posts: 1,560
    Pepper Ale Beef.  No normal BBQ flavors, lots of unattended time on the egg.
    http://eggheadforum.com/discussion/1146803/pepper-ale-beef

    Cooking on an XL and Medium in Bethesda, MD.
  • MJHMJH Posts: 102
    Marinate chicken leg quarters & or breasts in lemon juice, olive oil, salt, pepper, chopped garlic and copious amounts of rosemary for a couple of hours. Cook indirect at 300-325 for about an hour or so. Don't put any wood in the fire box.

    I make a lemon, evoo and parsley drizzle to go with it and serve with roasted new potatoes and asparagus (also egged).

    Big hit at my house. Cheap, easy and really packed full of flavor.
  • I agree with the ham suggestions.  No fuss, easy cook.  I did Mickeys Naked Ham a few weeks ago and it turned out excellent.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
  • RLeeperRLeeper Posts: 480
    Wangs??
    Extra Large, Large, and Mini. Tucker, GA
  • EggcelsiorEggcelsior Posts: 13,981
    RLeeper said:

    Wangs??

    Beef Pizzle can be quite hard.
  • SmokeyPittSmokeyPitt Posts: 9,837
    Wangs??
    Beef Pizzle can be quite hard.
    That works on two levels!



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Ragtop99Ragtop99 Posts: 1,560
    Wangs??
    Beef Pizzle can be quite hard.
    That works on two levels!

    Dang it! 
    That was a topic that I did not need to know about. 
    [-X
    Cooking on an XL and Medium in Bethesda, MD.
  • robnybbqrobnybbq Posts: 1,907
    Getting a heat wave for one day here in NY - Supposed to hit 65 but raining.  I'll take the heat and try to have a cigar while holding an umbrella.

    Now to just get a few hours for a cook and I am all set.  Still trying to decide what to cook if time allows and if I buy something what can I freeze that can be defrosted to cook again as I hate frozen meats - even when vacu-sealed.  They never taste the same as when they are fresh. 

    I like the ham idea but we are having it on Wednesday (Xmas) so that's out for this weekend. 

    This looks interesting - faux coshon de lait - but no idea on what it would taste like.

    Lamb shank idea looks great too - again never had it

    The pepper ale beef is a good idea as well - again dont know what it will taste like.  I like beer and I like sausage and Peppers but I do not know how beef and peppers would taste buried in cooked beer.  May be worth a try if nothing else comes up like hot dogs.

    I have a list of spring/summer cooks that I want to try but I need time and warmth to try them.

    All vegetable lasagna (no noodles) - Grilling all veggies on the Egg then layering with cheese
    Wok - I have to learn how to use it or sell it.
    Paella


    Things that need overnights or more than a few hours
    Pork butts
    briskets
    ribs (need to find a different way)

    Thanks for the ideas.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Lamb shanks are amazing but you should check with your guests to make sure they will eat it. A lot of people won't or can't eat lamb. Here are some shanks I did in a tajine but dutch oven would produce the same results.

    http://eggheadforum.com/discussion/1156858/my-lamb-shanks-from-yesterday

    Steve 

    Caledon, ON

     

  • robnybbqrobnybbq Posts: 1,907
    its me, the wife and maybe one of the young kids.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY

  • robnybbq said:
    The pepper ale beef is a good idea as well - again dont know what it will taste like.  I like beer and I like sausage and Peppers but I do not know how beef and peppers would taste buried in cooked beer. 
    It tastes like deliciousness!!!! Give it a shot
    LBGE
    Go Dawgs! - Marietta, GA
  • fishlessmanfishlessman Posts: 22,874
    robnybbq said:
    its me, the wife and maybe one of the young kids.
    with the lamb braise, if some dont like it you can add other meats to the braise, i think this was lamb, veal, and beef short ribs and you would just cook it as in little stevens recipe, everyone will find something they like in this dish

  • robnybbqrobnybbq Posts: 1,907
    As the weekend is almost here Sunday looks like it may be a Egg day in the rain but 65 degrees.

    Still not sure which masterpiece to try.

    The local Fairway has Angus Rib Roasts on sale for $4.99/lb (Min $75 purchase).  Their Prime Roasts are $14.99/lb.  What's the main difference besides price?  If I go the Angus roast route - how can I make it taste great,  In the past when trying "Prime" rib roasts they came out ok but not WOW.  I used salt/pepper and fresh thyme.  Cooked to 130, retsed for 20 min then cut servers.  Lacked allot of flavor. 

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • laserdoc85laserdoc85 Posts: 577
    edited December 2013
     Set the egg to 325 and Throw a whole chicken on and be done with it.
    1 and a half hours and your done. I think the easyist cook on the egg
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • freddyjfreddyj Posts: 129
    Meatloaf and veg or sausage pepper and onion
    Kamado Joe Big Joe, Classic & Junior
  • robnybbqrobnybbq Posts: 1,907
    Heading to the store in a few minutes. Going to pass on the rib roast. Well see what they have. Want to cook a 4-5 hour cook as it is warm out today.

    Maybe short ribs - will have to research how to make them.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • SmokeyPittSmokeyPitt Posts: 9,837
    http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/

    This. Uncovered on the egg at least 3 hours until fork tender. Save the extra sauce for Xmas prime rib.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • robnybbqrobnybbq Posts: 1,907
    Well pepper stout beef it will be. Got a just I've 3 lb chuck roast.

    Got the egg lit (what a mess inside - lots of condensation, grease, turkey drippings all over. The lump that was in there was covered and soft/moist). Going to let it heat up and roast for an hour before adding he meat.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • robnybbqrobnybbq Posts: 1,907
    Yummy

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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