The Dizzy Pig rocks!

Basselope

This weekend I had two of the best meals I have ever cooked on the egg.
On Saturday I did a salmon filet on a cedar plank. Soaked the plank in water for about 30 minutes. While it was soaking I seasoned the Tsunami Spin, and a little salt. Covered the fish with fresh dill. When the egg got to 500 I placed the cedar plank on direct and let her rip. After about 23 minutes the fish had a taste that was out of this world. Spices, dill and cedar smoke. The best yet.[p]On Monday I pulled out a prime rib that had been lounging around the fridge for a few days. Cut back the fat cap, and away from the bones. Cow lick, some fresh garlic slivers under the fat cap, and next to the bone and some resh rosemary sprigs. Tied the whole thing back together. Indirect over a water pan @ about 300 till the internal got to 125. Pulled it off, got the fire bricks off and ran the egg up to 500. Back on for about 5 minutes turning often and let it rest for about 15 minutes. Everyone agreed that it was the best prime rib they had ever had. It was a tiny bit over done for my tastes, next time I'm gonna pull it at 115-120.[p]A large share of the credit goes to Chris and Mike for all the work they put into the rubs I used. Thanks guys!

djm5x9

basselope:[p]Wait till you try the Cow Lick on some steaks . . .
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Puj

djm5x9,[p]Cow Lick on a steak, yum........[p]Puj

BBQfan1

basselope,
Thanks to you and the others for choosing our stuff! I just put a small (4.5 lb) brisket flat on the Egg and had the Cow Lick on it, with the addition of some turbinado sugar for camelization/crusting effect. It's -25 Celcius here with windchill (about -7F, I believe), so the Egg is not sitting too far out from the back door! Was going to do 2 butts over top of the flat to help baste it, but I didn't check measurement of the rack I'm using for the brisket and there's not enough room to elevate a rack over top with the tools (square grill, firebricks) I have at hand. Besides, not much into tinkering with the set-up in this weather!
Not to worry; the butts are for pulled pork sandwiches I'll be taking to a Super Bowl party on Sunday. It's gonna sit in the fridge for a couple days, so no rush to get them done. Can't see the brisket taking much more than 6-7 hrs, so the pork can go on after that.
Once again, thanks for the kind words,
Qfan

StumpBaby

basselope,[p]I gotta agree. I did the same Salmon recipe on Teusday for dinner, except for the cedar plank (I'll have to get one for the next Salmon cook ) The taste was out of this world...with just a hint of maple....hmmmmm..[p]StumpBaby

KennyG

BBQfan1,[p]Tell me more!! I'll be doing a small brisket flat for a Superbowl party of equal size. Although I hate to waste that great Cow Lick on company, I'm feeling generous for some reason. Wat ratio of Hawaiian sugar to Cow Lick would you recommend??[p]K~G

BBQfan1

KennyG,
For a flat that size, go 1/4-1/2 cup of each, blended together. I went about 1/4 cup each for this one; it's for dad and he likes a lighter coating. If this was for myself, it would be closer to 1/2 cup of each. To answer your question: equal parts rub to turbinado.
Qfan

Nature Boy

basselope,
Thank you sir. How rewarding it is to hear that we can contribute to some fine meals!!
Chris