What Will You Be Egging During the Coronapocalypse?

saluki2007

JohnInCarolina said:

Soon...

Looking forward to watching this. Will probably be my next purchase from them. 

JohnInCarolina

And away we go...

TN_Egger

Ha!  @eoin Had to laugh at your wife's comment re: your girlfriend - my wife says the exact same thing!  I tell her there are worse vices!

JohnInCarolina

saluki2007 said:

JohnInCarolina said:

Soon...

Looking forward to watching this. Will probably be my next purchase from them. 

I've wanted to order beef ribs from them forever.  They're just really hard to find around here.  

Even though these look like they have a ton of fat on them, I was pretty happy this morning as I was trimming them up to see they're actually plenty meaty.  Should be fun.  

shtgunal3

Beef short ribs here too. The butcher cut them in singles. Traeger Big Game Rub and white oak for smoke.

lousubcap

@JohnInCarolina - Those 3 bone SRF ribs are incredible.  I did a pack a few weeks ago.  Truly brisket on a stick as the weight going in was 9.9 lbs.  Mighta even qualified by Texas standards.  
Enjoy and my experience is that they cook much quicker than other short ribs.  Don't be surprised if they are finished in 5 hours or so if running around 270-280*F on the dome.  

dmourati

Here's my post on SRF Beef Plate Ribs from last year. I've still got one in the freezer. Need to do something about that.

https://eggheadforum.com/discussion/1217857/srf-beef-plate-ribs

Eoin

TN_Egger said:

Ha!  @eoin Had to laugh at your wife's comment re: your girlfriend - my wife says the exact same thing!  I tell her there are worse vices!

@CPFC1905

My wife is good with the Egg, she likes the food and the fact that the mess is mostly outside!

dmchicago

Pork Buttin’ time. 

Foghorn

My daughter found one of my cookbooks - from 4R BBQ in Orlando - and decided we were going to have a "family cooks together" meal - under her direction.  It was the best meal I have had in a long time - maybe ever.  Here are some pics.

Appetizer of asiago cheese cubes marinated in red wine, smoked, coated in a mixture of almond and bread crumbs, quickly fried, put on toothpicks with smoked olive slices, then drizzled with a puree of tomato, balsamic, fresh basil, lemon juice, garlic, honey.  

Brussels with carrots, pine nuts, balsalmic reduction.

Homemade gnocchi with mint (to go with the lamb), mushroom, thyme, garlic, parmesan, riccota.

Two racks of lamb - cut one into chops, cooked the other whole - rubbed with mojave garlic pepper rub.

Two filet mignons - rubbed with Chupacabra Steak Rub.  All meat was seared on the XL BGE on Grillgrates and then moved to my offset for being brought to temp.  Lamb was pulled at 135-140.  Filets were cooked to order - pulled one at 118 and the other at 130.

And the pies de resistance was double chocolate bread pudding with hickory bacon creme anglaise.

Oh yeah.  There was homemade sour mix for whiskey sours as well.

DoubleEgger

Legume

@Foghorn WT actual F!

amazing meal there.

dmchicago

And @Foghorn goes yard!

lousubcap

@Foghorn-That is an impressive undertaking and banquet right there.  You are definitely living right in the face of this scourge.  Congrats to all who participated and especially your daughter for championing the whole thing.

Foghorn

Thanks @Legume, @dmchicago, and @lousubcap.  I can't take credit for her development in this area.  I blame @The Cen-Tex Smoker, @20stone, and @caliking - as she has been exposed to them and they have shamed us about how I didn't teach my kids to make anything from scratch.

lousubcap

@DoubleEgger - Very impressive marbling on that tri-tip. Dang- If it wasn't locally sourced could you let me know your supplier??  

caliking

@Foghorn I just may prefer to hang with your spawn rather than you. 

That’s one of the best meals I’ve seen posted here in a while. Kudos to the chef. 

Eoin

Koftas with spicy potato wedges, pitta bread and grilled tomatoes / peppers.

pgprescott

Put the Heath Riles line through the paces. There is also a “butter bath” product that I used in the wrap portion. They pass the test. The glaze(1 part vinegar sauce 4 parts sweet BBQ) is killer. I can see why this guy cleans up in the rib category on the circuit. 

CPFC1905

Money shot...

Botch

Almost embarrassed to post this after @Foghorn's incredible spread, but since its something new for me, Congee & Grilled Brat:
 

 
It's weird, I own many chinese cookbooks and have read through them all, but I never heard of congee.  It's a rice porridge that is often a snack, or served for breakfast (it reminds me of oatmeal).  Just a small amount of rice cooked for an hour in a ridiculous amount of liquid, and then topped with whatever (would make an excellent base for leftover smoked meats, I think).  
To 3/4 cup of rinsed, long-grain rice, add 1 cup chicken broth, 9 cups of water, and a pinch of salt.  Bring to a heavy simmer, and stir occasionally for one entire hour.  
It thickened up nicely, and I topped mine with chinese black vinegar, soy sauce, spring onion, and fried shallots.  Very tasty.  And why chinese rice porridge with german sausage?  Why not?    

DoubleEgger

lousubcap said:

@DoubleEgger - Very impressive marbling on that tri-tip. Dang- If it wasn't locally sourced could you let me know your supplier??  

Thank you sir. Prime from the local meat market. I bought four of them at $8.99/lb. 

JohnInCarolina

Getting there...

Foghorn

caliking said:

@Foghorn I just may prefer to hang with your spawn rather than you. 

I mentioned this to my daughter. She suggested that sentiment is more widespread than I’d really want to know. 

And I passed your kudos to the chef. 

lousubcap

@DoubleEgger -better to be lucky than good any day! Enjoy!

DoubleEgger

lousubcap said:

@DoubleEgger -better to be lucky than good any day! Enjoy!

Thank you kind sir 

StillH2OEgger

Foghorn said:

My daughter found one of my cookbooks - from 4R BBQ in Orlando - and decided we were going to have a "family cooks together" meal - under her direction.  It was the best meal I have had in a long time - maybe ever.  Here are some pics.

Appetizer of asiago cheese cubes marinated in red wine, smoked, coated in a mixture of almond and bread crumbs, quickly fried, put on toothpicks with smoked olive slices, then drizzled with a puree of tomato, balsamic, fresh basil, lemon juice, garlic, honey.  

Brussels with carrots, pine nuts, balsalmic reduction.

Homemade gnocchi with mint (to go with the lamb), mushroom, thyme, garlic, parmesan, riccota.

Two racks of lamb - cut one into chops, cooked the other whole - rubbed with mojave garlic pepper rub.

Two filet mignons - rubbed with Chupacabra Steak Rub.  All meat was seared on the XL BGE on Grillgrates and then moved to my offset for being brought to temp.  Lamb was pulled at 135-140.  Filets were cooked to order - pulled one at 118 and the other at 130.

And the pies de resistance was double chocolate bread pudding with hickory bacon creme anglaise.

Oh yeah.  There was homemade sour mix for whiskey sours as well.

Oh my. Bravo!

The Cen-Tex Smoker

Not egged but it's always nice to have some cured meats around when the world is burning. Pancetta from our last sausage fest. Some of this will be going on some pies tonight. 

The Cen-Tex Smoker

Foghorn said:

Thanks @Legume, @dmchicago, and @lousubcap.  I can't take credit for her development in this area.  I blame @The Cen-Tex Smoker, @20stone, and @caliking - as she has been exposed to them and they have shamed us about how I didn't teach my kids to make anything from scratch.

Holy Smokes. I don’t even know what else to say. Wow. 

Legume

For tacos, tomorrow night.  Just a little smoke and rendering for now, then a nap in the fridge until tomorrow.