What's everyone cooking this weekend?

QBabe

alaskanC,[p]I have two eggs so I usually get one going to sear in and the other up to roasting temps (350 - 400 degrees) and set up for an indirect cook. I usually sear in cast iron. I am actually different in that I don't really do the trex method for steaks, so the way I would do this is to get my first egg up to around 500 - 600 and put a big cast iron pan in it. Let that heat up and then sear quickly on all four sides (maybe a minute per side). Then take the roast and put it into the egg set up for roasting. I think about 10 minutes per pound will be about right for rare to medium rare (don't add up the two roasts if you end up with a second), so if you have a 3-4 lb tenderloin, you're talking no more than 30-40 minutes total. Just watch them closely. [p]One good thing about using whole tenderloin, is that if you time the center for rare to medium rare, on the tail end, you'll have some pieces that are more well done for those who like them a bit less pink.[p]If you're doing the bernaise, that would be he harder part of the recipe, in my opinion. [p]Tonia
:~)

QBabe

HolySmokes,[p]Sounds good...![p]Tonia
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QBabe

Car Wash Mike,[p]Did you enjoy your dinner out, or like me, were you thinking you could have done better?[p]Tonia
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QBabe

Herm,[p]How'd you prepare the swordfish? It always looks so pretty at the fish counter. [p]Tonia
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QBabe

thirdeye,[p]That's alot of meat. Yeah, salad does sound like it would be good after all that![p]Tonia
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QBabe

emjazz,[p]That's a lot of ribs! [p]Tonia
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thirdeye

QBabe,[p]For me, pan searing gives me more control too. Especially on things like stuffed and tied roasts. I don't always do it on the Egg, sometimes using my single propane burner (like the ones for turkey fryers) or just the stovetop then move to the waiting Egg.[p]And actually QBabe, you ARE using the T-Rex method, just a little lower that the 700°. Although the grate option of T-Rex's method is discussed so often, pan searing is the origonal method T-Rex recommends in his master technique. In fact, as he claims, for a nice "char crust" using a pan is your best bet. [p]~thirdeye~

QBabe

thirdeye,[p]But, I don't do the 20 minute rest between the sear and the roast. Mine goes straight from sear to roast with no resting in between. I thought that was the big part of "trex"? I just don't find it made any difference at all, so don't do it.[p]Actually, we have a burner attachment on our old gasser that we often use for the cast iron sear part as well.[p]Tonia
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thirdeye

QBabe,[p]Gotcha ... I didn't pay attention to the rest part. I guess it's because I don't do it either, at least not for 20 minutes. Okay, lets just say pan searing & roasting in the Egg works too...much better than saying that I use the "modified T-rex method, revision 3A". LOL[p]On roasts that are not stuffed and tied, I really like end searing.[p][p]~thirdeye~

QBabe

thirdeye,[p]I haven't tried end searing much. Gonna have to give that a whirl sometime...[p]I'm also different on how I do my prime rib roasts. Instead of following the crowd and roasting at standard temps (350'ish), I do mine at a low and slow 250 after the sear. It's a beautiful thing![p]Tonia
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thirdeye

<p />QBabe,[p]Ditto on the prime rib. Here is one I did just last week at 225°. it took about 2-1/2 hours.[p]~thirdeye~

Willie

thirdeye, Wow,That looks just fantastic. What did you say your address was?? I will take your advice and try mine the way you describe. Have a great Sunday.
Willie

thirdeye

Willie,[p]Thanks, here is a link to my prime rib page with details. I will have a busy Sunday, or at least a wet one. I'm smoking in the rain.[p]
~thirdeye~

[ul][li]Link[/ul]

Herm

<p />QBabe,[p]Here it is. I brushed with olive oil, covered in Dizzy Pig Jamaican Firewalk, and brushed at the end with some maple hot sauce stuff that I bought in Vermont. It was absolutely amazing. The best swordfish I've ever had, and I've had a lot.

AZRP

QBabe,
It helps if the tomatos are home grown, and I added some fresh basil and oregano. -RP
[ul][li]Recipe[/ul]

wobin

QBabe,
I have a Lucy on my large. Four holes showing. Got up this morning and she's still steady at 230°.

Willie

thirdeye, Thank you so much, we have saved that page so we can refer to it often.Our new egg is going to get plenty of use now. Bon Appetit
Willie.

Wardster

Hey Tonia, hope all is well with you guys.
We just got back from our last wedding for quite a while!!!! We have been averaging 7 a year for the past 4!!!!!
Got some short ribs on the egg now... I'm starving!!!!!!

pal

emjazz,[p]Lately I've gotten hooked on the Discovery Channel TV show "Dirty Jobs". Just got done watching the chimney sweep episode that was filmed at the Chimney Safety Institue of America in Plainfield.

QBabe

AZRP,[p]I do an appetizer that is roasted plum tomatoes, halved, just like that, and roasted until they get caramelized, and then topped with an artichoke paste. This sounds wonderful too. Even with store bought plum tomatoes, roasting them like this brings out all of the missing flavor![p]Tonia
:~)

QBabe

Herm,[p]Looks great![p]Tonia
:~)

eggnerd

QBabe,[p]Well the weekend is over... We ended up with:[p]Friday Night: Wine-Butt Whole Roasted Chicken.[p]Saturday: Bratt's[p]Sunday (Actually started at 10pm Saturday): Buston Butt for Pulled pork on Sunday.[p]...starting to get to that point where we are wanting to be looking for lighter (less meat) fare.[p]This coming weekend looks to include salmon and BabyBacks.[p]EggNerd[p]