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What is your favorite thing to cook?
Comments
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Double cut, bone-in pork rib chops which have been brined and rubbed. Yummmmmm! We smoke them first, then sear on cast iron grate.KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Mulling over various plans:Ozzie_Isaac said:
Nailed it. I did all the lawn work, what gives him the right to a freezer full of meat, especially when he is always traveling.DoubleEgger said:Bernie Sanders' Ribs of Redistribution?
1) Cook up everything in the freezer before next trip
2) Add this to freezer: http://www.techhive.com/article/3005732/security/the-traditional-padlock-gets-the-smart-treatment.html
3) Buy some of those shrimp from Nola
4) ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Jeepster47
Re: Freezer sponging offspring mitigation items
1. But the heartburn, yowza!
2. He'll just defeat it with liquid nitrogen and a hammer
3. I like the way you think, but he might be wise to shrimp now.
______________________________________________I love lamp.. -
Apple, strawberry rhubarb pie.
Kahlua cake
Wet/dry aged cheesesteaks
Kung pao chicken
Pepper stout beef
Chili
Chicken noodle soup
Mountain man breakfast
Cinnamon rollsBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Plate Beef Ribs NAMP 123 or NAMP 130 (chuck short ribs)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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hmmmmmmm....let me think about that
gettin lucky in kentucky! 2 XL eggs! -
Beef plate ribs
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Hamburgers. As much as I love cooking ribs, pork butts, chickens, lasagna, chili, everything else, the one thing I love the most is hamburgers.
Cheeseburgers. Green chile cheeseburgers. Big ol' sirloin burgers. Flat diner burgers on buttered toasted buns. LTMO, with a side of pickle. LBJ burgers (open faced with cheddar and bbq sauce). McDonald's style (ketchup, mustard, pickle, onion). And on, and on, and on.
Really, something so simple, with endless possibilities. Hamburgers.
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I think it's a great idea! Probably a lot of work for not a huge amount of meat but the look of a whole head is impressive.Ozzie_Isaac said:
I see lambs head and pigs head a lot on "Chopped". It would be interesting to smoke a whole head (sans brain and eyes).blind99 said:Brisket. At it's heart it's very simple cook. A slab of meat, seasoned with salt and pepper. Cook properly and it's great, cook poorly and its football for dinner.
I like offal but draw the line at brains. I'm afraid of prions.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
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That is tough question, so many choices. Probably spare ribs #1, then pork butt, brisket, steak, meatloaf, pizza, lasagna, chicken many ways, salmon and the list goes on. I have only had one thing I cooked on my egg I did not like and that was tilapia.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Peach cobbler.....Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
For me, it's hard to have a favorite because it's just hard to compare very different types of food. But among my favorites are the Bourbon "BourBQ" Ribs from "Smoke and Spice," Prime Rib, and some Korean-style chicken skewers. My wife loves a particular "sweet and spicy grilled chicken breasts" recipe, and "Ain't Momma's Meat Loaf" again from "Smoke and Spice."
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I don't have a favorite. There are just too many things I like cooking on the Egg. I thought about tallying up the distribution across types of cooks - salmon vs. ribs vs. pork shoulder vs. chicken, ,etc. That was no help. And there are somethings you can't do without a kamado cooker - pork shoulder, Canadian bacon, etc.. But, there are a lot of those. So, I have to conclude that I have no favorite. Everything is good.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Because you limited our choice to the BGE only (no big units) I'm forced to go with seafood. The BGE excels in this arena.Ozzie_Isaac said:On the egg,
For clarity, my absolute favorite thing to cook (not eat) is whole beef shoulder clod. But this is a 30+ hour cook and will not fit on the BGE. Big units are required.
@Ozzie_Isaac At your request I will gladly remove the pics. They are for reference and clarity only.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Christmas rib roast, aged 30-45 days
in fact, time to buy the Christmas roast, maybe tomorrow[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
yuppers!!! I agree 1,000%! In fact!Darby_Crenshaw said:Christmas rib roast, aged 30-45 days
in fact, time to buy the Christmas roast, maybe tomorrow
I even have a $100 gift card from house watching, plant watering and clearing/resetting mouse traps from last year so this gala meal won't cost me even pennies at most!Re-gasketing the USA one yard at a time -
SloppyJoes......, just kidding
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@Darby_Crenshaw, Rib roast is an amazing cook and meal! Beats ribs all day long!Sandy Springs & Dawsonville Ga
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oh, and Christmas Wellington, when it's just the four of us (other guests prefer the rib roast)
and this one from 2007
...the fiftieth anniversary of this bad boy.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Very nice Jeff. Is that some of the wine you salvaged from the tree rat thread?
______________________________________________I love lamp.. -
Of course. Needed something schmancy with those table decorations. Class it up a bit.nolaegghead said:Very nice Jeff. Is that some of the wine you salvaged from the tree rat thread?Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
why, i have no idea what thread you are talking about
hahaha
nope. that was real. had two '57s.
cork crumbled, but minimal ullage.
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Magnificent looking
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
top one is a little more medium looking than it was, think it was a flash from the camera. i go rare on these.
the reason for the candlelight isn't for atmosphere, it's so the guests don't see how red the meat is. hahahaha
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@YEMTrey
that one with the table 'decorations' (or lack thereof) was for the wife and two boys, age 10 and 7 at the time. no need for fancy schmancy.
this was also a time when the forum wasn't so hung up on photos, but rather the food in them.
i don't bother with pics anymore. no need for yet another rib roast pic, regardless how tarted up the place is (or isn't).
ate the second one by the fire, actually. anyone looking for silver and linens would be further disappointed.
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@Darby_Crenshaw ... that looks great, thanks for posting. That's the first time I've seen a crust formed and cooked with a ceramic(?) form ... interesting. As to the wine, too bad you couldn't have afforded some new wine in a box.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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thanks @Jeepster47
no ceramic form. just puff pastry wrapped around it and some extra bits (nolly leaves and berries) cut out from the scrap with a paring knife.
it's actually a very simple cook, just takes a lot of time cooking down the duxelles, and making it up.
if i were smart, i'd do it a day or two before. but i haven't yet. too busyt last-minute shopping
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@Darby_Crenshaw ... opps ... guess I'll go sit in the corner for awhile wearing my dunce cap.Darby_Crenshaw said:
no ceramic form. just puff pastry wrapped around it and some extra bits (nolly leaves and berries) cut out from the scrap with a paring knife. ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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If you're talking about the actual cook process, stir frying on the egg is pretty damn enjoyable. As far as favorite final product it's probably pork shoulder for me. No, it's ribeye. No, it's a brined thick chop...L, S, MM, Mini
Washington, IL
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