Our LBGE - one last cook

20stone

I received our LBGE as a Fathers Day gift 10 years ago, when we were up in the Chicago suburbs. Like most folks, I started with pulled pork, mostly because I grew a taste for it when we lived in NC, and also like most, started out with the Elder Ward method, including its advice for marinating the cook (http://www.nakedwhiz.com/elder.htm).   While my game broadened a bit, it was still mostly pulled pork, pork ribs and chickens cooked in the usual manner, along with the ocassional grilling.

Seven years ago, we moved home to Texas, and while pork was still my #1, brisket is king down here, and I knew that I would need to develop some game in order to avoid being a laughingstock. That need brought me to the Forums (old and new), and through those, we signed up for an EggFest on a lark.

At the Salado EggFest that year, we ended up meeting some certain-to-be lifetime friends, one of whom (@The Cen-Tex Smoker) was rumored to have some brisket game.  Also after being @cailiking and @Little Steven’s lackey/sous bi$#&, decided to broaden my repertoire even more....leading eventually to several pig-deep rabbit holes, pulling several others in with me.

Now, ten years in, we are moving to Austin, and trying out the downtown, highrise life for a year.  With that comes some serious downsizing (https://eggheadforum.com/discussion/1214563/monster-egghead-blowout-sale-houston) and, for a while, will work on my sous vide/cast iron game. 

A work buddy is coming to pick up our LBGE today, and I put him off a few hours so I could get one last cook in.  While it had to be pork, I went with something simple that only took two years, two days and thirty minutes to cook.  Two years to raise the hogs, two days to butcher them and thirty minutes to light our egg and grill four lovely masalawurst from our last get together. (https://eggheadforum.com/discussion/1212307/sauscutapalooza-awss5-the-final-conflict/p1).


[on the fire]


[ready!]


[served with garbanzo bean soup and peaches]


Now it is time to pass it on.  My buddy will be here to grab it in a few, and thankfully he requested a year of BBQ advice, which I am more than happy to give.  I won’t say the egg is clean, but it’s cleaner than it has been in years.  I also thought I’d throw in a few things to help him off to a good start.  I didn’t have any BGE lump, so I am tossing in what we have laying around. 


I will still be on the forum and hope to be lending a hand with friends (on the forum and off) and hitting Brisket Camp, Butt Blast, and the odd EggFest (when I feel like working like a dog to help The Man sell some eggs). 

...It’s tough to see it go, but I’m tickled to see someone new lured into our little cult. 

U_tarded

Bittersweet I’m sure, great post I love reading your adventures on here.  You might not remember but we met at brisket camp v1.0.  Seems like forever ago. 

GrateEggspectations

Great story. Don’t see it as abandoning the Egg lifestyle. See it as passing the baton to a good friend and igniting in them a new passion. 

dmchicago

20stone said:

I received our LBGE as a Fathers Day gift 10 years ago, when we were up in the Chicago suburbs. Like most folks, I started with pulled pork, mostly because I grew a taste for it when we lived in NC, and also like most, started out with the Elder Ward method, including its advice for marinating the cook (http://www.nakedwhiz.com/elder.htm).   While my game broadened a bit, it was still mostly pulled pork, pork ribs and chickens cooked in the usual manner, along with the ocassional grilling.

Seven years ago, we moved home to Texas, and while pork was still my #1, brisket is king down here, and I knew that I would need to develop some game in order to avoid being a laughingstock. That need brought me to the Forums (old and new), and through those, we signed up for an EggFest on a lark.

At the Salado EggFest that year, we ended up meeting some certain-to-be lifetime friends, one of whom (@The Cen-Tex Smoker) was rumored to have some brisket game.  Also after being @cailiking and @Little Steven’s lackey/sous bi$#&, decided to broaden my repertoire even more....leading eventually to several pig-deep rabbit holes, pulling several others in with me.

Now, ten years in, we are moving to Austin, and trying out the downtown, highrise life for a year.  With that comes some serious downsizing (https://eggheadforum.com/discussion/1214563/monster-egghead-blowout-sale-houston) and, for a while, will work on my sous vide/cast iron game. 

A work buddy is coming to pick up our LBGE today, and I put him off a few hours so I could get one last cook in.  While it had to be pork, I went with something simple that only took two years, two days and thirty minutes to cook.  Two years to raise the hogs, two days to butcher them and thirty minutes to light our egg and grill four lovely masalawurst from our last get together. (https://eggheadforum.com/discussion/1212307/sauscutapalooza-awss5-the-final-conflict/p1).


[on the fire]


[ready!]


[served with garbanzo bean soup and peaches]


Now it is time to pass it on.  My buddy will be here to grab it in a few, and thankfully he requested a year of BBQ advice, which I am more than happy to give.  I won’t say the egg is clean, but it’s cleaner than it has been in years.  I also thought I’d throw in a few things to help him off to a good start.  I didn’t have any BGE lump, so I am tossing in what we have laying around. 


I will still be on the forum and hope to be lending a hand with friends (on the forum and off) and hitting Brisket Camp, Butt Blast, and the odd EggFest (when I feel like working like a dog to help The Man sell some eggs). 

...It’s tough to see it go, but I’m tickled to see someone new lured into our little cult. 

Nice post.

Welcome to Austin.

The Cen-Tex Smoker

You have an egg to use any time you want 30 munutes away if you ever get the itch. 

Plus i I ended up with key parts of the sausage operation after 6 hours of driving today and the obligatory $1000+ fee for being in your presence. We will need to get our money’s  worth out of that too. 

caliking

Fvck. What's that speck of dirt doing in my eye??

And if only we  had a *real* recipe for masalawurst. With weights and all...

Botch

A sad story, but you've helped a new guy immensely, and iirc the eats in downtown Austin ain't too shabby....   

20stone

The Cen-Tex Smoker said:
...Plus i I ended up with key parts of the sausage operation after 6 hours of driving today and the obligatory $1000+ fee for being in your presence. We will need to get our money’s  worth out of that too. 

One more “Jonesing” as I downsize the operation. 

I’ll be happy to help you amortize your latest acquisitions. 

caliking said:

And if only we  had a *real* recipe for masalawurst. With weights and all...

Right!?!

FYI, a plan is being hatched involving SRF brisket flats, Manga fat, cooked brisket, masala spices (if only we knew the weights) and big casings (working title - Mortasalapalooza)

The Cen-Tex Smoker

20stone said:

The Cen-Tex Smoker said:
...Plus i I ended up with key parts of the sausage operation after 6 hours of driving today and the obligatory $1000+ fee for being in your presence. We will need to get our money’s  worth out of that too. 

One more “Jonesing” as I downsize the operation. 

I’ll be happy to help you amortize your latest acquisitions. 

caliking said:

And if only we  had a *real* recipe for masalawurst. With weights and all...

Right!?!

FYI, a plan is being hatched involving SRF brisket flats, Manga fat, cooked brisket, masala spices (if only we knew the weights) and big casings (working title - Mortasalapalooza)

I am going to get weird with masalawurst, bratwurst and snake river farms to beef sausage next week. 

20stone

...off it goes....

DMW

Wow, didn't think you'd really go through with it. Figured you'd back out after the first few left and cancel the whole downtown highrise plan.

Good luck with your move, and I'm sure you'll do your part to keep Austin weird.

theyolksonyou

Is it still called Austin?

ryantt

@20stone best of luck with the new adventure. It’s going to be an exciting new chapter of your life to fill with amazing memories.    

bgebrent

Good luck man.  There’s more egging in your future.  Hell there’s more engine hoist cooking in your future.  Hoping all goes well.

Sea2Ski

Good luck with the new digs and chapter in your life.
I see you still had your egg feet?  Damn, I have not seen them in a long time on here.  I lost one of mine back about 8 months ago after a cook - it is like it just disappeared. May have fell in a dirty drip pan or something and tossed. Looking all over for a set. Or at least one - having two is useless. Praying it will show up one day, but I have searched everywhere.

20stone

bgebrent said:

Good luck man.  There’s more egging in your future.  Hell there’s more engine hoist cooking in your future.  Hoping all goes well.

The asado cross is still “in the family”.  Trying to decide whether to go bigger, grosser or wierder than goat at the next BC. We were so happy with how the goat turned out so well, it is a little stressful trying to follow. 

DoubleEgger

We’ll see you back posting egging cooks in a year. Egging is a disease with no cure.  You’ll just be in remission during your stint in the high rise. 

jeffwit

You’d better keep cooking and posting. You guys’ (mis)adventures in pig farming are among my favorite threads on here. 
Good luck with the move. 
If Cen-Tex, Caliking, and Foghorn get involved in trying to sneak a large egg into your high-rise in the middle of the night, please post pics. 

20stone

DoubleEgger said:

We’ll see you back posting egging cooks in a year. Egging is a disease with no cure.  You’ll just be in remission during your stint in the high rise. 

With the kindness of friends, I hope to be posting cooks within a few months.  The most fun I have are spur of the moment, over the top efforts with a few buddies.  Sometimes that’s with eggs, and sometimes with cinder blocks. 

caliking

20stone said:

caliking said:

And if only we  had a *real* recipe for masalawurst. With weights and all...

Right!?!

FYI, a plan is being hatched involving SRF brisket flats, Manga fat, cooked brisket, masala spices (if only we knew the weights) and big casings (working title - Mortasalapalooza)

I think I’m in. 

And I keep telling you that I do have a recipe for masalawurst. 

Here it is...

Cornholio

theyolksonyou said:

Is it still called Austin?

New name for the city still being debated since Snowflake doesn’t fit the climate too well, I believe Berkeley is currently in the lead.    

The Cen-Tex Smoker

theyolksonyou said:

Is it still called Austin?

I think it’s now called snowflakelibtardville. And I agree. Don’t move here, it’s horrible. 

Wolfpack

Egg, asado, oven, dumpster fire- I think I speak for everyone that we have truly enjoyed your experiences and teaching moments. Just because you don’t have a grill doesn’t mean you can’t continue to inspire. 

lousubcap

I appreciate whatever the driver is and know that you will make the most of your opportunities in Austin.  I wish you the success and health to eventually arrive at the "every day is Saturday"  lifestyle.  Hasn't killed me yet...

As Satchel Paige said, "Don't look back, somethin might be gainin on ya."