What Will You Be Egging During the Coronapocalypse?

thetrim

Nice work @saluki2007.  Yesterday’s rib might be the best ribs I’ve ever seen on here. 

JohnInCarolina

saluki2007 said:

Couple of Costco butts. Planning on delivering most to family and friends tomorrow. Will be doing a couple of chickens on the small a bit later. 

Solid rub technique.  What are you using?

saluki2007

thetrim said:

Nice work @saluki2007.  Yesterday’s rib might be the best ribs I’ve ever seen on here. 

Thanks bud. They were pretty good for being some BOGO ribs from Kroger. 

saluki2007

JohnInCarolina said:

saluki2007 said:

Couple of Costco butts. Planning on delivering most to family and friends tomorrow. Will be doing a couple of chickens on the small a bit later. 

Solid rub technique.  What are you using?

No binder, just sprinkled it on. It's the basic rib rub from Central BBQ in Memphis. Love their food and  rubs. They have a finishing rub called BBQ Shake that is fantastic especially on BBQ nachos. I'll also add it to pulled pork after I shred it. 

caliking

Canugghead said:

Thanks @caliking , we love dosa but it's time consuming. Swmbo soaks rice and white urad dal and grind them for the batter. I've been wondering what if I throw some SD starter in the mix to speed up fermentation.

I thought about that too. No reason why it shouldn’t work. 

saluki2007

Chicken is on.  Used by superduper secret homemade chicken wing rub on it. Lifted the skin and got a bunch on the breasts. 

OhioEgger

My first beer bottle burgers today and they were wonderful. This will definitely be a regular for me. Did smaller ones (just ⅓ lb of ground beef) and they were completely done in 45 minutes at 300°F dome temp, so an easy cook.

thetrim

thetrim

thetrim

thetrim

Haha @saluki2007. These are centrals rub too.  But Only the rib rub

Cornholio

Easy stuff today; spicy Italian and an herb sausage, hot dogs for the kids (although they also ate the herb sausage), corn, and chicken to keep on hand for salads. We’ve been on a burrito bowl/salad meal kick lately so I try and grill stuff for those meal while the egg is hot.

lousubcap

Sunday will be the last Costco brisket I will ever cook.  Just finished prepping it and trimmed 2 1/2 lbs of fat off an 9.9 lb cut . This brisket has been in the deep freeze for 17 months.  Fortunately the reason is a shelter in place diversion so no expectations on the down-stream end.
SRF and Creekstone Farms will reap the benefits here.  Venting a bit as once I got rolling I knew I was screwed.  

saluki2007

Chicken is done. 

Woadie

Just a couple of steaks. 

ColtsFan

SRF flank tonight with air fryer homemade fries and green beans. 

Wolfpack

Having to go gasser tonight- notice the raccoon shredded drip tray. 

lousubcap

ColtsFan said:

SRF flank tonight with air fryer homemade fries and green beans. 

Smoked that cook.  Beautiful finish on that steak.  Congrats across the board.  

Botch

Wolfpack said:

Having to go gasser tonight- notice the raccoon shredded drip tray. 

Hopefully Rocky is in the cooking chamber?    

JohnInCarolina

ColtsFan said:

SRF flank tonight with air fryer homemade fries and green beans. 

Dude!

kl8ton

saluki2007 said:

Couple of Costco butts. Planning on delivering most to family and friends tomorrow. Will be doing a couple of chickens on the small a bit later. 

Good grief your rub game is strong! 

abtaylor260

I found out my 13.25” skillet doesn’t fit on the large egg. Dope mistake on my part but I cooked this in the oven at 425 for roughly 1.5 hours with another skillet on top of the chicken. 

One layer of onions garlic then russett potatoes soaked in water to remove starch. This turned out delicious. Happy with the results. 

saluki2007

Still working the eggs. Filet for the wife and I to share. New potatoes with hatch green chili and ranch seasoning. 

Wolfpack

Wolfpack said:

Having to go gasser tonight- notice the raccoon shredded drip tray. 

Would have been a proper payback but, went went with a couple ribeyes and some chicken breasts. Forgot my thermopen but guesstimated about right. 

U_tarded

Brisket from a local beef we split with the in-laws.  Pretty dang good, little heavy handed trimming by the butcher but good none the less.  Haven’t cooked a brisket in a couple of years I don’t think. 

saluki2007

And the eggs are getting their much needed rest after an all day work out. 

JohnInCarolina

Soon...

CPFC1905

Silver lining to all this - I have the time to do my first  low and slow. Yes, really my actual first after 3 years of Egging. 

3.5lbs of short ribs gifted to me last November pulled from the freezer yesterday - went on at 0930 today (almost 1400 here now).

I am following the temp guides shared by @Stormbringer on Cook's Digest.   @eoin has supplied the flavour with seasoned plum & apple wood (another gift).  Oh and I opened a bag of restaurant grade large lump that was another gift, too.  Free meal, yay!

I don't have a rub so generated a dredge (yea, I watched many Diner, Drive-in & Drives on catch-up TV yesterday).  Flour, cayenne, black pepper, coarse sea salt, onion granules and garlic powder.   No measurements because I am man!  

4 hours in and the dome is around 120C and the IT is stable at 66.  I have a benchmark 1800 eat time.     Already I have seen just how nimble the Egg can be when the temp drops and only slight nudge of the vent brings things back on track. 

SWMBO is doing the heavy lifting with a potato gratin.  She has fully embraced the skillet method albeit a Le Creuset version in the oven.  She and the Egg ('Your girlfriend' as she calls it) are still only tolerating one another from a distance.  

YukonRon

Pork butt and wings this week.

thetrim

Oh jeez, @JohnInCarolina and @Eoin already win the day....

Enjoy gentlemen!!!