Quick Weekday Cooks

Acn

Did a couple of quick and easy cooks last 2 nights.  Got the egg started, did some other prep, got dinner done.  First were ribeyes, heavy pepper and kosher salt.  Did them direct at about 425; although for the first part of the cook they were to the front of the egg, with the hottest part of the fire at the back.  Served with baked potato and kale.  

Acn

Next did chicken thighs, raised direct at 350-375, for about 45 minutes.  Served with black beans and sautéed Brussels sprouts.

THEBuckeye

CLEAN FORK! NICELY SET! 

THEBuckeye

I cooked thighs w/ Oakwood BBQ Game Bird and Chicken yesterday for White Chicken Chile. Great rub! 

NPHuskerFL

Most eggcellent! How was the kale?  We use it a lot in our morning smoothies but, I haven't even thought of egging it. I figure 2-4C of spinach or kale or spring greens in my smoothy  is plenty  

Acn

NPHuskerFL said:

Most eggcellent! How was the kale?  We use it a lot in our morning smoothies but, I haven't even thought of egging it. I figure 2-4C of spinach or kale or spring greens in my smoothy  is plenty  

I didn't actually do the kale in the egg, although I could have used a DO indirect for it.  I just sauteed onion and garlic in bacon grease, added the kale and 1/4 cup chicken broth (only because it was bagged, when I have to wash the water the salad spinner doesn't get off is plenty of moisture), and then cover.  Cook over low heat until it is all soft - around 40 minutes or so.  Same way I cook almost every green.

Acn

@thebuckeye - Thanks for the fork OK!  I've enjoyed the Oakridge rubs I've tried so far, will have to decide which ones to add the regular arsenal.