What's Cooking?

Big John · February 2003

I cleaned out the egg today for the first time since getting it in July of 2002. I removed the fire ring and fire box. I was really surprised at the amount of ash and really small pieced of charcoal that was around the fire box. This may have been the reason I was having some problem controlling the temperature on low and slow cooks of butts. I reassembled everything making sure the fire box was lined up properly with the bottom vent and added charcoal for an all night cook of an 8 ½ Lb. butt. I started out with the big pieces of lump on the bottom and worked up to the smaller pieces on the top. I filled it up to about 2” below the top of the fire ring.[p]The butt, rubbed with Dizzy Dust and mustard, has been on for about an hour now and is holding steady at 245º dome using a #2 Micky T ring. The outside air temperature is at 39º and is supposed to rise to about 50º tonight. Hopefully I won’t have to touch anything until tomorrow. I have a remote Maverick dual probe thermometer and use one probe in the butt and the other for the dome temperature. It looks like we’ll have pulled pork for supper tomorrow.[p]It is always interesting to hear what others are cooking. So what great meals are being cooked this weekend?[p]I hope everyone has a great weekend.[p]Big John

Dave's Not Here · February 2003

<p />Big John,
Was scheduled to work tonight, but weather problems in the southeast cancelled that, so I put on a Beer Butt Chicken just moments ago. As it nears completion, I'm going to add some of the sesame asparagus suggested by someone yesterday.[p]Late dinner and beers,
Dave

The Naked Whiz · February 2003

Big John,
I have a brisket in the refrigerator sitting in 50/50 D.P. steak rub and turbinado sugar. I plan to get up at 7 and cook it all day tomorrow. I may go to the store and get some frozen fries. God I love fries with smoked beef and bbq sauce![p]TNW

Big John · February 2003

Dave's Not Here,
Don't forget the "AFTER" picture. It looks good. What temperature do you cook it at?[p]Big John

Big John · February 2003

The Naked Whiz,
I haven't tried a brisket yet. Maybe next weekend I'll go to the butcher shop and get one. What is a good size to do on the egg?[p]Big John

eggaholic · February 2003

Big John,
Coho Salmon,marinated for 2 days in a teryaki sauce,heavy on the garlic and ginger,grilled direct as hot as you can get the Egg, but still rare inside.
I need a digital camera!
Cheers, Brian

The Naked Whiz · February 2003

Big John,
I'm no expert on brisket, that's fer sure. I got a flat at Sam's that is about 6 pounds. I'm just working on getting them tender. Last time, I ran out of time and the meat was only 175 at dinner time. I'm starting earlier tomorrow if I wake up![p]TNW

Big John · February 2003

Eggaholic,
The salmon sounds good. We had some about a month ago and really liked it. I rubbed it with olive oil, BGE seasoning, and lemon juice. [p]I also need a digital camera but can't make up my mind on what kind to get. I am still in the research stage.[p]Have a good weekend,
Big John

JSlot · February 2003

Well, I fed a crowd last night. Cooked a 10 lb. brisket from 11pm Friday night until 9am yesterday morning. 12 lb. of pork spares went on on at 3pm and at 7pm we were chowing down. Oh, I also put some good sized mushrooms stuffed with sausage and cheese around the grid while doing the ribs for appetizers. Ten people and all I have left to show for it is one small ziploc bag of brisket.[p]Hey, Chris, the secret to great brisket is not to try too hard! I cooked this one at 250°-270° until the internal temp was 195°. I took it off the Egg and wrapped in foil and placed in the oven on the lowest warm setting for about an hour while I ran out to the store. As soon as I got back, I removed it from the oven and sliced it up. It was outstanding![p]Keep the smoke risin',
Jim

Painter · February 2003

Dave's Not Here,
Is that one of them birds packaged as "missing parts?"
Where'd the drumsticks go? Are they tucked behind its back?
I don't know if I'm seeing the photo right.[p]Bob

Mac in NC · February 2003

JSlot, If my math is correct, that's 22 lbs. of meat (give or take a few for bones) for ten people and all you had left was a ziploc bag?! You are the man!! Folks from the "Creek" sure can eat! How long you lived there? (I grew up in Summerville but went to Stratford)
John

JSlot · February 2003

Yeah, Mac, I've got some healthy appetites that come around. Funny how that happens when the neighbors see smoke. I was born in North Charleston and grew up on Lake Moultrie in Cross, near Moncks Corner. Moved to Goose Creek in '97 to be closer to civilization. I love it here. What part of NC are you in? I go up and visit Mr. Toad every now and then. I have friends in the Columbus/Tryon area, too.[p]Jim

Dave's Not Here · February 2003

<p />Dave's Not Here,
Turned out great. No outdoor pics because the weather was el stinko at chow time. Obviously the wind moved into TNW's area later.[p]Painter, the legs were tucked under and both legs and thighs were a little underdone, perhaps because of that.[p]I rubbed some Walkerswood Jerk seasoning under the skin about 1 hour ahead of time.[p]Cooked about 1 1/2 hours at 300-375. The temp was very hard to control because of the wind.[p]The sesame asparagus were eggcellent, although I got a little carried away with the seeds.[p]Mr. Egg is resting tonight, after a good cleaning today.

Mac in NC · February 2003

JSlot, I currently live in Raleigh. Know your area of SC all too well. Drop me a line if you're ever passing through. John

Painter · February 2003

Dave's Not Here,
Looks delish. I'm waiting to find some decent asparagus around here.
Hopefully spring won't be long and we'll be pickin our own.
Bob

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