Need some inspiration/ideas

robnybbq · July 21

Hello,

it’s been a while since I have posted. Have not used the egg as much but made some ribs and burgers the past few cooks.

Looking for some good ideas on what to make today. The supermarkets around me are subpar and mostly select or choice meat. Meaning steaks taste like crap. If I had a large freezer I would order online but that is a different story).

Looking at 3-5 hour cook max. Any ideas on what I can make to get me back into egging?

JohnInCarolina · July 21

I’d recommend thick pork chops if you can find them. Lots of recipes here for those.

ColtsFan · July 21

Pepper stout beef. Always a hit

Chuck roast
bell peppers and onions

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

Dyal_SC · July 21

What about gyros? Alton Brown has a good recipe that you can prepare and smoke up instead of using the oven. Love doing these with deer meat.

https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710.amp

Instead of forming into a loaf pan, I always just roll them into a log and smoke them with oak.

Sliced into rounds, little tzatziki, feta and trimmings and you’re good to go.

robnybbq · July 21

I should note it would be a smaller cook. It mainly for me as my family is so picky on what they eat. I typically hate leftovers as it’s always dried out.

Stormbringer · July 21

Braised short ribs https://thecooksdigest.co.uk/2021/05/01/braised-beef-short-ribs-with-red-wine-sauce/

Glazed mutton … I’m cooking this right now … https://thecooksdigest.co.uk/2018/03/27/mutton-leg-with-huckleberry-glaze/

Gulfcoastguy · July 21

How about pork tenderloins. They are usually a little more than a pound each. Sliced up they make good tacos.

robnybbq · July 21

These all look like good options. I’ll have to look to order online. Only pork here is thin pork chops. Select steaks, some shoe leather they call London broil ( maybe for the dogs),

Beef ribs would be great but not here.

DoubleEgger · July 21

Check out the “What are you chefing now” thread. If you can’t find inspiration there……

Legume · July 21

Can you get whole chickens? Always good roasted on top of some veg.

Search Peruvian chicken, or a few recipes for roadside chicken or thai bbq chicken

lkapigian · July 21

Sonora Dogs or or Smoked then Seared Burgers , simple, excellent

robnybbq · July 21

Got to order ahead of time for next weekend. Nothing looked appetizing at the store. Take out again for dinner tonight.

Foghorn · July 21

Spatchcock chicken, turkey breast, or green lightning shrimp

Dyal_SC · July 21

You can do a lot with ground meat, packaged sausage and bacon in terms of appetizers. Checkout @NibbleMeThis ‘s website for recipe ideas. Can’t go wrong with turtle eggs, ABT’s, wings, etc.

Mark_B_Good · July 22

BEEF RIBS ... period.

Gulfcoastguy · July 22

I like to put potatoes or sweet potatoes on just before I shut off the vents. They cook off of the residual heat in the ceramics. A lot can be done with baked potatoes. Baked sweet potatoes taste better mashed than boiled ones. You can choose to wrap them in foil or not, it makes no difference if you aren’t planning to eat the peel.

Look up the salsa vault thread , there’s a great grilled pineapple salsa recipe on there, courtesy of our professor of fracture mechanics.

Battleborn · July 22

Gulfcoastguy said:

I like to put potatoes or sweet potatoes on just before I shut off the vents. They cook off of the residual heat in the ceramics. A lot can be done with baked potatoes. Baked sweet potatoes taste better mashed than boiled ones. You can choose to wrap them in foil or not, it makes no difference if you aren’t planning to eat the peel.
Look up the salsa vault thread , there’s a great grilled pineapple salsa recipe on there, courtesy of our professor of fracture mechanics.

Sounds like a fake title. Just kidding, kinda. I’m not that smart, so it sounds made up.

Gulfcoastguy · July 22

Battleborn said:

Gulfcoastguy said:

I like to put potatoes or sweet potatoes on just before I shut off the vents. They cook off of the residual heat in the ceramics. A lot can be done with baked potatoes. Baked sweet potatoes taste better mashed than boiled ones. You can choose to wrap them in foil or not, it makes no difference if you aren’t planning to eat the peel.
Look up the salsa vault thread , there’s a great grilled pineapple salsa recipe on there, courtesy of our professor of fracture mechanics.

Sounds like a fake title. Just kidding, kinda. I’m not that smart, so it sounds made up.

Just poking the bear a bit.

TechsasJim · July 23

What is your family willing to eat? Maybe you could grill/smoke something and repurpose leftovers to something they would consume?

GrateEggspectations · July 23

ColtsFan said:

Pepper stout beef. Always a hit

Chuck roast
bell peppers and onions

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

Exactly what came to mind for me. A fun, delicious meal.

robnybbq · July 27

TechsasJim said:

What is your family willing to eat? Maybe you could grill/smoke something and repurpose leftovers to something they would consume?

Great question. Not much anymore. Wife eats very little and forget trying anything new. Kids are rarely home.

Steak is good if I could find a butcher.

I hate chicken as it tastes like cardboard with seasoning on it. Unless it’s buried in tomato sauce and cheese.

supermarket does not have beef ribs.

did pork ribs the last few cooks and they were ok.

Not a fan of the pepper stout beef - made in once and it was ok, but not worthy of a repeat.

A good chili in the fall but not when it’s 90 out.

The green lightning shrimp is good but I am the only one that will eat it, and making all that for 6 pieces of shrimp? Does not reheat well.

I like seafood, not a fan of cooking it as never comes out good. Same with steaks. They come out ok, not like a steakhouse.

I used to like to cook more on the egg, used to make spatchcock chickens, different steaks, lasagna, pork butts, briskets, ribs, chili. Now when I try it never comes out good or bland.

We have been eating out way too much and had enough with burgers, pasta, Chinese, Mexican (enchiladas, tacos). Become a bad habit.

And since it’s mainly for me, I think it’s not worth lighting for a single meal for me and end up out. Not a good thing.

lousubcap · July 27

Online beef ordering is your salvage. Snake River Farms, Sakura farms, Creekstone, Porter Road, Oak Barn and others I'm sure. You can find any cut you want and some you will experiment with and enjoy. FWIW-

robnybbq · July 27

lousubcap said:

Online beef ordering is your salvage. Snake River Farms, Sakura farms, Creekstone, Porter Road, Oak Barn and others I'm sure. You can find any cut you want and some you will experiment with and enjoy. FWIW-

Yes, will have to do that. Gets expensive for a small order (don’t have a big freezer) but much better selection.

Dyal_SC · July 27

Sounds like you’re disappointed in the meat selection or it’s become boring. From the list of your likes, sounds like you like bold flavors. Fresh salsas will jazz up your proteins and they’re fun to grill as well. If your wife is picky, she doesn’t have to partake. More for you… just get yourself a bag of chips for later.

Check out Cen Tex’s Salsa Vault:

https://eggheadforum.com/discussion/1223890/centex-s-salsa-vault-post-yours-here-too-if-ya-want/p1

I’ve posted some stuff there as well that I used the egg for. Grilled salsa verde, fire roasted salsa chipotle, mesquite grilled salsa, etc.

Great for tuna steaks, mediocre steaks, mundane chicken, etc.

robnybbq · July 27

Also does anyone cook frozen food directly on the egg without thawing? Usually time is a issue and don’t have time to prepare in advance?

Gulfcoastguy · July 27

I brought 3 recipes from my old medium Egg days back up to the top. Just look up.

robnybbq · July 27

Gulfcoastguy said:

I brought 3 recipes from my old medium Egg days back up to the top. Just look up.

I saw the pork tenderloins, and potatoes. Can you cook the tenderloins from frozen? Is there a way to infuse the meat with flavor instead of just the outside rub taste?

Dyal_SC · July 27

Good luck, sir! lol

DoubleEgger · July 27

robnybbq said:

TechsasJim said:

What is your family willing to eat? Maybe you could grill/smoke something and repurpose leftovers to something they would consume?

Great question. Not much anymore. Wife eats very little and forget trying anything new. Kids are rarely home.

Steak is good if I could find a butcher.

I hate chicken as it tastes like cardboard with seasoning on it. Unless it’s buried in tomato sauce and cheese.

supermarket does not have beef ribs.

did pork ribs the last few cooks and they were ok.

Not a fan of the pepper stout beef - made in once and it was ok, but not worthy of a repeat.

A good chili in the fall but not when it’s 90 out.

The green lightning shrimp is good but I am the only one that will eat it, and making all that for 6 pieces of shrimp? Does not reheat well.

I like seafood, not a fan of cooking it as never comes out good. Same with steaks. They come out ok, not like a steakhouse.

I used to like to cook more on the egg, used to make spatchcock chickens, different steaks, lasagna, pork butts, briskets, ribs, chili. Now when I try it never comes out good or bland.

We have been eating out way too much and had enough with burgers, pasta, Chinese, Mexican (enchiladas, tacos). Become a bad habit.

And since it’s mainly for me, I think it’s not worth lighting for a single meal for me and end up out. Not a good thing.

Sounds like the egg isn’t a good fit for you anymore.

Maybe buy a gasser since it’s quick.

Gulfcoastguy · July 27

robnybbq said:

Gulfcoastguy said:

I brought 3 recipes from my old medium Egg days back up to the top. Just look up.

I saw the pork tenderloins, and potatoes. Can you cook the tenderloins from frozen? Is there a way to infuse the meat with flavor instead of just the outside rub taste?

You could use a wet rub or marinade and let it sit in the fridge for a half day. Then all you need is to put them on the grill when you get back home. One marinade recipe I brought back up to this forum just read this page for titles with my name. Personally I live a half mile from a grocery store and I just pick up tenderloins within a day of intended use.

Foghorn · July 27

Put some seafood on a cedar plank. Soak the plank in water first. It steams the fish and keeps it moist and doesn't cook it so fast that you only have a few second window to pull it and get it right. Using a plank gives you more margin for error. When you get bored with that add some butter and lemon - or a sauce or something - or blackening spice.

Need some inspiration/ideas

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