Testing, testing 1, 2, 3

Matt86m

Just checking the water to see if everything is working for me. N00b here on the Egghead forum. Wanted to see if posting pics was working. Had my XL for a few years now and absolutely love it. I started reading here about a week ago and I can say you people are going to cost me some $$$ and I'll have some explaining to do to the wife. A Mini is going to look damn good sitting next to this one. 

I can see it now,,,,,

Her: Another bbq?
Me: Not just a bbq, its a Mini Max hon
Her: you have 3 in the backyard!
Me: but this is only the 2nd BGE

Thanks for reading. I got some catching up to do and want to get involved here. I'll try to add as well as learn.

SmokeyPitt

Is that a rib sandwich on Kings Hawaiian???

I like you.

kingsmoke

Welcome! Nice first post. 

Matt86m

SmokeyPitt said:

Is that a rib sandwich on Kings Hawaiian???

I like you.

Yes! I call it the MattRib!

pgprescott

Matt86m said:

SmokeyPitt said:

Is that a rib sandwich on Kings Hawaiian???

I like you.

Yes! I call it the MattRib!

Giddy up!

hoosier_egger

Welcome!

Great pics. Lots of good people here!

WeberWho

I'd crush that sammy. Looks fantastic! Welcome.

1voyager

"Honey, I need just a few more things to make perfect food for you. Just a few more things."

"What few more things?"

"Well, honey, do you know that I love you?"

"What few more things?"

"Oh, a Thermapen, a Smoke, a Kickash Basket, an adjustable lamp, a Smokeware cap, a genuine Green Egg Pizza Stone and idustrial-quality cooking utensils. Oh, and I need to upgrade from Royal Oak to Rockwood."

The Cen-Tex Smoker

That looks awesome. Where are you located? I know of a MiniMax that is likely going to hit the market soon in Houston. 

Matt86m

Thanks for the welcome all! I am in Cali (don't hold it against me!)

Been reading up on the Rockwood - gonna have to try it. Not a big fan of the RO red bag from Home Depot - seems like it burns up faster, makes more ash and I don't get the flavor out of it like I have with BGE charcoal. I have been on a FOGO kick and really like that - spendy though!.

Got to call my local ACE hardware and see if they have the RW yet. 

Accessories: Got a thermapen, dual probe temp guage and bbq light but there are a lot of others that I have my eye on. KAB is one of them, pizza stone and possibly a stainless cap (I dropped my orig top, bought a new one. When that goes it will be stainless or CI.

GATraveller

Welcome. Those are some great looking eats. 

lousubcap

Welcome aboard.  Glad you opted in.  great cooks right there.  Above all, have fun.
And the not so subtle deal with your wallet is real.  But you have the right approach- couch versus reward, no contest.

Killit_and_Grillit

You will do well here. Even behind enemy lines. 

dmchicago

Matt86m said:

SmokeyPitt said:

Is that a rib sandwich on Kings Hawaiian???

I like you.

Yes! I call it the MattRib!

I would love some details...do you foil the ribs so you can pull the bones?

Matt86m

dmchicago said:

Matt86m said:

SmokeyPitt said:

Is that a rib sandwich on Kings Hawaiian???

I like you.

Yes! I call it the MattRib!

I would love some details...do you foil the ribs so you can pull the bones?

Pretty much the 3, 2, 1 method. I was able to poke the bones out. Give them a twist and they pull right out. I can't take credit for it, I saw it on IG and had to try it.

One thing I learned is use baby backs not St Louis. In the side pic you can see the white cartilage/bones. Those don't pull out as easy. Next time I'll use BB so there is just the bone to pull.

I cut & buttered the Kings Hawaiian rolls and put them on the Egg to toast slightly. Added some caramelized onions and called it dinner.

johnnyp

Food looks great.

welcome to the forum 

dmchicago

@Matt86m

Thanks. I'm not a 3-2-1 guy but for that sandwich, I could adapt!

Beautiful.

mEGG_My_Day

Welcome - and great looking sandwich

GrillSgt

Good looking cooks. Welcome aboard, looking forward to seeing more of them. 

lkapigian

Nice and Welcome, what part of Ca ?

Botch

A sammich that covers FOUR buns, love it!  Welcome!  

Theophan

GREAT looking stuff -- Doesn't look like newbie stuff to me!  Great job!

Matt86m

lkapigian said:

Nice and Welcome, what part of Ca ?

Orange County, Fountain Valley

Matt86m

dmchicago said:

@Matt86m

Thanks. I'm not a 3-2-1 guy but for that sandwich, I could adapt!

Beautiful.

I like more bite rather than fall off the bone so I am tweaking the 3, 2, 1. Going to cut it down to 3, 1.5, .5  and see how that does. My XL holds pretty well 200-225. Ill kick it up for the last 1/2 hour to get the sauce to stick.

Thank you (and everyone) for the good words.

Ozzie_Isaac

Looking good! I recommend a Medium as the perfect second egg.

WeberWho

Matt86m said:

dmchicago said:

@Matt86m

Thanks. I'm not a 3-2-1 guy but for that sandwich, I could adapt!

Beautiful.

I like more bite rather than fall off the bone so I am tweaking the 3, 2, 1. Going to cut it down to 3, 1.5, .5  and see how that does. My XL holds pretty well 200-225. Ill kick it up for the last 1/2 hour to get the sauce to stick.

Thank you (and everyone) for the good words.

What type of cut? Your new numbers look good for St. Louis Style/Spares. Just start checking the last half hour or so with a toothpick 

Matt86m

WeberWho said:

Matt86m said:

dmchicago said:

@Matt86m

Thanks. I'm not a 3-2-1 guy but for that sandwich, I could adapt!

Beautiful.

I like more bite rather than fall off the bone so I am tweaking the 3, 2, 1. Going to cut it down to 3, 1.5, .5  and see how that does. My XL holds pretty well 200-225. Ill kick it up for the last 1/2 hour to get the sauce to stick.

Thank you (and everyone) for the good words.

What type of cut? Your new numbers look good for St. Louis Style/Spares. Just start checking the last half hour or so with a toothpick 

Cut of? If you mean ribs in the pic, they were St Louis. 

Please tell me about the toothpick, what am I looking for?

CigarCityEgger

Great first post and will be stealing your sandwich, welcome!

WeberWho

Matt86m said:

WeberWho said:

Matt86m said:

dmchicago said:

@Matt86m

Thanks. I'm not a 3-2-1 guy but for that sandwich, I could adapt!

Beautiful.

I like more bite rather than fall off the bone so I am tweaking the 3, 2, 1. Going to cut it down to 3, 1.5, .5  and see how that does. My XL holds pretty well 200-225. Ill kick it up for the last 1/2 hour to get the sauce to stick.

Thank you (and everyone) for the good words.

What type of cut? Your new numbers look good for St. Louis Style/Spares. Just start checking the last half hour or so with a toothpick 

Cut of? If you mean ribs in the pic, they were St Louis. 

Please tell me about the toothpick, what am I looking for?

One way is to stick a toothpick in the meat and feel for resistance. The second way is to do the bend test. (Which works good at home but I don't recommend it for competition as it has potential to mess up your appearance of the ribs)

JohnnyTarheel

Welcome!!  Great looking cook 

Cornholio

Matt86m said:

lkapigian said:

Nice and Welcome, what part of Ca ?

Orange County, Fountain Valley

Welcome, neighbor!  I live in Orange hills, born and raised here in OC.  With not so great BBQ here we just have to make our own.