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What is your (current ) favorite cook?
So we all know that cooking on the egg is an art that is also hobby and even way of life for many. For me, it is all of the above , and a highly enjoyable / relaxing process. I know the answer the answer to this question changes from time to time and also depends on if you are answering based on the process of the cook or , the end result , or both.
What is your current favorite cook?
My answer is based on the end result. I absolutely LOVE a reverse seared tri tip with some oak chunks . Have also found a very interesting yet , perfect rub to put on it that includes things such as coffee, kosher salt, garlic powder, cayenne , cinnamon, ground cloves, black pepper.
Large BGE, Blackstone, Weber genesis , Weber charcoal classic
Comments
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Since you stipulated "current" then it is meatloaf right now. It is a fun, easy cook with always delicious results.
Next week it might be ribs, or stuffed pork chops, or chicken.
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Man that looks delicious! This is exactly why I posted this question. Meatloaf is something I've never tried but guarantee you I will very soon after seeing this.
Yes, current had to be put in the question. We all know it changes quite often!Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
Chuck Roast for pulled beef
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Freedom bacon burgers "Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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That looks great. My wife used to do that kind of thing on my breakfast plate on my birthday. Until we had a falling out.Killit_and_Grillit said:Freedom bacon burgers
Flint, Michigan -
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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kl8ton said:Chuck Roast for pulled beefThat looks killer. Please elaborate. What temp is the egg? What temp do you take the meat to? Seasoning? Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
I have simple tastes. I think my favorite cook right now is steak. Not even some fancy rib-eye or strip, we prefer like sirloin.
Northern Virginia
LBGE ~'14 -
Wet/dry aged prime rib. Slow smoasted with black cherry.
Perfect when the "blood" mixes with the red wine orange sauce on the surface.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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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Stuffed burgers
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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No one has mentioned Anus yet...
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As you well know, that's not blood. It's damn good though!Focker said:Wet/dry aged prime rib. Slow smoasted with black cherry.
Perfect when the "blood" mixes with the red wine orange sauce on the surface. -
Nothing fancy here...turbo back ribs and smash burgers garner the most compliments so I'll say those two for me. Not surprisingly I cooked both this past week so here's latest efforts. Ready to now move smashburger duties to the new griddle though.
--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
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My favorite cook is always the next one.
And this time it will either be meatloaf or a Boston Butt.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
Chicken pieces on the bone with skin cooked indirect. Today's has chilli, garlic, ginger and lime and some balsamic for colour on the skin.
Chilli lurking in the background is a first on the Egg, but will be repeated. The dish is a bit less orange than it used to be!
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Chicken pieces on the bone with skin cooked indirect. Today's has chilli, garlic, ginger and lime and some balsamic for colour on the skin.
Chilli lurking in the background is a first on the Egg, but will be repeated. The dish is a bit less orange than it used to be!
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Chicken pieces on the bone with skin cooked indirect. Today's has chilli, garlic, ginger and lime and some balsamic for colour on the skin.
Chilli lurking in the background is a first on the Egg, but will be repeated. The dish is a bit less orange than it used to be!
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Chicken pieces on the bone with skin cooked indirect. Today's has chilli, garlic, ginger and lime and some balsamic for colour on the skin.
Chilli lurking in the background is a first on the Egg, but will be repeated. The dish is a bit less orange than it used to be!
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@The Cen-Tex Smoker
best pork chop ever. These are from some time ago but made them again Sunday and they are killer.Greensboro, NC -
Greensboro, NC -
My current favorite is Balsamic and Rosemary marinated pork tenderloin.... Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
I am with @kl8ton. Pulled Beef (Pepper Stout Beef) is unbelievable! I can't wait to do it again.
Put it this way. If I dropped the pan on the ground I would still eat it!
Louisville, GA - 2 Large BGE's -
Brisket.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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Brisket,no spatchcock chicken, or maybe pork chops,oh hell it is all good on the egg as long as I have a cold barleypop and my faithful sidekick Hank the dog all of it is good !LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.Large and Small BGECentral, IL
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@JohnnyTarheel care to share that tenderloin. Looks and sounds amazing.Large and Small BGECentral, IL
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