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I cooked some'en: Back to our beginnings

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JLOCKHART29
JLOCKHART29 Posts: 5,897
edited November -1 in EggHead Forum
The beginning of time that is. CAVEMAN DAYS!! ;) Started out making a sause for the chops from Big Guy Bites on the food network channel.

2 tablespoons oil
2 jalapenos, cut into rings
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves

This is becoming my favorite sause for fish or pork. I cooked it uncovered at 350 for about 2 hrs with smoke till rendered down just relaxing with a few brews.
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Next two ribeyes and four one inch chops with a stick of sausage.
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Stoke up the Egg till coals are red and knock down the ash with billy bar.
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Close bottom vent and top full open and toss on the chops two min. a side till desired doneness.
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The smell was wonderfull!! :woohoo:
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Nex the ribeyes. Wife wanted them on the rack as from a new source we rode to today to try about 25 miles out of town.
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OK flash backs are real!! I work with high strength acids so not real excitable about this sort of thing but not the best smell in the world!! :laugh:
This is my forarm after lifting the lid to quick.
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And of course Jake approved!
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Comments

  • AuntieEgger
    AuntieEgger Posts: 258
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    Nice cook JLOCKHEART29. Looks like Jake likes the ice cubes LOL
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  • Zippylip
    Zippylip Posts: 4,768
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    JL, you better be careful, someone might get the idea you like meat :P
    happy in the hut
    West Chester Pennsylvania
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    Meat lovers dinner! You guys are trying a new source? Nice-looking steaks, and the sauce for the chops sounds like a real good one...I like the shot of your "office" with the BGE and your laptop in the dark. I'm hoping that it gets cooler outside so that I can start cooking some more. Oh yeah...ya gotta have some long gloves for those high-temp cooks :) Don't worry, it'll grow back.

    Take care,
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Put some limom in the tea and he was tasting it. :laugh:
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Getting good beef CONSISTANTLY is a pain around hear. My usuall butcher is as Forest Gump said " is like a box of chocklets, you never know what you going to get" :laugh: Best meat in town but that doesn't mean anything else. The small town down the road has a store that does meat so decided to try. He cut my chops off a long slab in front of me. They were good but the ribeys were just ok. For $22 just for the two stakes and just ok didn't really impress me. O well it was worth a shot.
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