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Tonights sacrifice: A labor of love
JLOCKHART29
Posts: 5,897
70 degrees start down to 48 degrees finnish with 20 mph winds and 3 inches rain. Truely the Egg must be appeased! This was one of those "If it can go wrong it will" burns AND thanks to the Egg it came out good. 
Invited my ridding partner and his wife over. Rode to my butcher with intentions of bone in jerk chicken breast. Pulled up to the store and forgot he's closed Sun. and Mon. Plan B to the local supermarket that has a good selection of fresh meats to browse. Didn't have the bone in breast but had some good looking beef short ribs and white trash pork ribs (country style) lol :P The country style were actually pretty lean with just the right amount of bone so snaged a package of both. Made a standard batch of no-knead bread last night and let rise. Wife had been wanting to make cinnamon roll with it to see if it would work so split the dough 2/3 for standard bread qnd 1/3 for cinnamon roll. Cranked the EGG up to 425 degrees and trouble started. Had a lot of old lump left over that was small along with the fresh and kept cloging the grate. About wore out my wiggle rod trying to get air. By the time I got to temp it was pouring rain. I got the "Smoke Shack" not "Smoke House" dirt floor leak hear leak there and if you look at the pic the curtains are bowed and my flag is whipping. The bread was standard no-knead as was the roll. How ever on the roll my wife rolled the dough flat, not papper thin but simi thin if that makes sense. Next she covered with brown sugar, about 1/2 cup, cinnamon to taste and 1 inch of a cow butter stick (read real heart trouble) cut up in small chunks spread around dough. Pull edges together making a pocket and sort of pinch together. Spray Le Creuset pots with non stick after preheating them and stuck on the Egg covered at 425 dome for 20 min. then uncovered both for 5 min. At the end of 5 min. I wet the top of the roll with my secreat ingrediant: BEER. Beer makes everything better even.. well you know! Covered the roll and left bread uncovered for another 10 min. Results are shown. Double expresso for me and buttershots cappachino for the wife, ok day getting better. Now running out of time. Egg 400 degrees and doesn't want to cool to 250-275, rain, wind. Stress starting. Got down to 300 and coated meat with my home rub (recipe on request) and stuck in Egg indirect. (Beer, must have more beer or loose mind) Ok better I can do this. Look at the thermometer and 200 degrees and droping fast. Pull meatand grill using my handy grill puller and fire DEAD! :ohmy: Throw in some starter cubes, fire in the hole. Wind blows over beer. More stress. 250 Degrees back on with the meat two hrs total all this.Fiddling with the vents like a one week virgin. Open, close, open, close. Wrap in foil after spraying GOOD with 1 personal size can apple juice, 1 1/2 oz Wild Turkey, 1 OZ vinager and good coating my Turkey Honey BBQ sauce. (Recipe on reguest) for 45 min. Unwrap and respray and reTurkey butter for 15 min. with fresh presimmon wood. Bread great. Done it a bunch of times and can't screw up, roll unbelievable. I realy was supprised. Thought it would me tough like bread but tinder.(Its the beer! :evil:) Short ribs great wouldn't change a thing except fire going out, driving rain,spilt beer ect. ect. "Ribs" dryed out. Good but cooked to long. I knew it. The dead fire let the juice fall out premature. Every one liked them but I know. Owell considering it turned out great. Relaxing with a cold one now listening to the wid blow. Jakes mad cause I didn't have time to "celebritize" him as my wife says but he'll get over it. He knows the Eggs still warm! 
Invited my ridding partner and his wife over. Rode to my butcher with intentions of bone in jerk chicken breast. Pulled up to the store and forgot he's closed Sun. and Mon. Plan B to the local supermarket that has a good selection of fresh meats to browse. Didn't have the bone in breast but had some good looking beef short ribs and white trash pork ribs (country style) lol :P The country style were actually pretty lean with just the right amount of bone so snaged a package of both. Made a standard batch of no-knead bread last night and let rise. Wife had been wanting to make cinnamon roll with it to see if it would work so split the dough 2/3 for standard bread qnd 1/3 for cinnamon roll. Cranked the EGG up to 425 degrees and trouble started. Had a lot of old lump left over that was small along with the fresh and kept cloging the grate. About wore out my wiggle rod trying to get air. By the time I got to temp it was pouring rain. I got the "Smoke Shack" not "Smoke House" dirt floor leak hear leak there and if you look at the pic the curtains are bowed and my flag is whipping. The bread was standard no-knead as was the roll. How ever on the roll my wife rolled the dough flat, not papper thin but simi thin if that makes sense. Next she covered with brown sugar, about 1/2 cup, cinnamon to taste and 1 inch of a cow butter stick (read real heart trouble) cut up in small chunks spread around dough. Pull edges together making a pocket and sort of pinch together. Spray Le Creuset pots with non stick after preheating them and stuck on the Egg covered at 425 dome for 20 min. then uncovered both for 5 min. At the end of 5 min. I wet the top of the roll with my secreat ingrediant: BEER. Beer makes everything better even.. well you know! Covered the roll and left bread uncovered for another 10 min. Results are shown. Double expresso for me and buttershots cappachino for the wife, ok day getting better. Now running out of time. Egg 400 degrees and doesn't want to cool to 250-275, rain, wind. Stress starting. Got down to 300 and coated meat with my home rub (recipe on request) and stuck in Egg indirect. (Beer, must have more beer or loose mind) Ok better I can do this. Look at the thermometer and 200 degrees and droping fast. Pull meatand grill using my handy grill puller and fire DEAD! :ohmy: Throw in some starter cubes, fire in the hole. Wind blows over beer. More stress. 250 Degrees back on with the meat two hrs total all this.Fiddling with the vents like a one week virgin. Open, close, open, close. Wrap in foil after spraying GOOD with 1 personal size can apple juice, 1 1/2 oz Wild Turkey, 1 OZ vinager and good coating my Turkey Honey BBQ sauce. (Recipe on reguest) for 45 min. Unwrap and respray and reTurkey butter for 15 min. with fresh presimmon wood. Bread great. Done it a bunch of times and can't screw up, roll unbelievable. I realy was supprised. Thought it would me tough like bread but tinder.(Its the beer! :evil:) Short ribs great wouldn't change a thing except fire going out, driving rain,spilt beer ect. ect. "Ribs" dryed out. Good but cooked to long. I knew it. The dead fire let the juice fall out premature. Every one liked them but I know. Owell considering it turned out great. Relaxing with a cold one now listening to the wid blow. Jakes mad cause I didn't have time to "celebritize" him as my wife says but he'll get over it. He knows the Eggs still warm! Comments
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short ribs look great from here! :woohoo: and that bread you drizzled the coating on..man that looks like it should be illegal!..nice!
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Nice one, JL! Saw that you put the new pot to use right away. You used the "Q" to manage the temps on this one? Or did you do it manually? I'm looking forward to trying mine out again, because I only did high-temp cooks. Got some chicken breasts and some country cut ribs I'm thinking about doing tomorrow.
Have a great evening! -
No used the tao instead "Q" on this one. Two many temp differances with this burn and even though I got the "Shack" the wind and rain was terrrible and didn't want my 250 buck "beer buddy" getting wet! :laugh: Be carefull with the cuntry style ribs. They cook MUCH faster than "normal" ribs.
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Thats the cinimmon roll we made.
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The food looks great,
You might try a turbo Grate they don't get clogged up.
My Best,
Ross -
Wind was kicking up around the house today also. Want to build me a cook shack also to have a place out of the rain to cook, meditate, drink cold ones, tell lies and watch sports. Handy on a rainy day when there nothing else to do outside but get the BGE fired up.
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I can tell you I would never have Egged today with out my "Smoke Shack and Lounge". The roll up curtains were the best 20 bucks I ever spent. That north wind was blowing the rain sideways and the curtain stopped it. It is the best thing I have done for myself. My little club house. Fire up the laptop and hook up the speakers. Little classic rock and roll, cold one and a burning Egg. As the saying goes "It don't get no better then this"
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Fred tryed to talk me into the grate when I got the "Q". I will get it soon just so many toys, so little cash! :P
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What is the topping for the cinnamon bun? That looks amazing. Please five as many details as possible. And you are right, the No Knead bread is so easy to make,,,,
Kim Youngblood
(aka vidalia1)
Lawrenceville, GA -
It's cooks like these that make you appreciate how easy it is most times, JL. Looks like everything turned out fine just the same.
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I feel real good vibrating energy coming from your post.....dealing with all that adversity.......and persevering.......that´s what life is all about......makes me move & do things on my Egg........the pix are great....& the blue china with the chinese story, brings old memories from my parents home. Could you send me your homemade rub recipe? TKS. Beli
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Kim, We are doing another on in a little while full size this time. Will start a new "sacrifice" thread with icing then.
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Sent it to your email.
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