WHAT ARE YOU EGGING TODAY?

bubba tim

LC and I are enjoying a rare "LC got Sunday off" day. We have invited a Master Chef over for cocktails and nibbles and I thought we could do some spare ribs. Doing the old school way of low and slow, (no foil involved) yellow mustard, rub, overnight, indirect at 220 until 195 internal. Hickory wood with just a bit of guava wood.



Slide show

So what are you Egging today? Please include some pictures.

Bordello

finally got the BB ribs on I was asking L.C. about. Was going to do them yesterday but that didn't work out.

They have only been on about 45 min.

Have a great day,

Bordello

Susan Egglaine

Steak & shrimp kabobs. Someone earlier posted Food Lion had flat irons on sale & someone today posted that they worked for kabobs. Going to cut the flay iron now, any marinate suggestions??? I do not eat until late so I will have about 5 hours before putting them on the egg. THANKS!



I did get a new knife a couple of weeks ago, I like

Mr. & Mrs Potatohead

A BIG pan of potatoes, onions, sweet peppers and asparagus, oiled and seasoned up, on top of the Blues Burgers one floor down .



JB’s Blues Burgers
From the North Portage Smoke-Shack

2 lb. Extra lean ground chuck / round / sirloin
4 oz. Blue Cheese, well crumbled
2 t. Mrs. Dash “Grilling Blends” seasoning
(Original Steak Blend)

Mix it all together and cook it up!

Serve the burger on a nice bun with sliced tomatoes and sautéed onion, garlic and mushrooms. There isn’t even a need for additional condiments !

Bordello

All looks great. Is that Shun knife??? Looks like one.

Regards,
Bordello

Susan Egglaine

It is a Henckel, I like it because it is heavy. I got it at W & S, they had some shuns in a glass case that were a few thousand dollars. She did not open the case :blink:

Richard Fl

Thanks Pat!

cookn biker

Richard, that is a postcard pic FOR SURE!!
Great job!

cookn biker

Mine is a few posts below

Bordello

Thanks Susan,
WOW,
A few thousand, must have been a set.

Looks like a great knife and if it feel good in you hand, cuts well, then it works for you.

Regards,
Borello

Zippylip

Susan Egglaine

Bordello, yes it was a set & she said she had sold one at Christmas
Zippylip, I do not mean to be critical, but that is disappointing coming from you. :laugh:

Zippylip

well, now you know what I eat when I don't post :laugh: :laugh: :laugh: ; will we be enjoying beverages together this weekend? I'll be rollin in late Friday night, hope to see you there Susan

bubba tim

That is a nice looking cook!..

bubba tim

Hey Susan,
I am running out the door, did you take the finshed pics? Looks like a comfortable knife, NICE!
:woohoo: :woohoo:

Susan Egglaine

thirdeye

High fiber, low fat....and big on flavor.

PhilsGrill

Recipe please?

Misippi Egger

I LOVE Rellenos and those make the best Mexican restaurant one look sad!

Definitely post the recipe! Thanks.

thirdeye

It's a Steve Raichlen recipe that came my way from JM3 and fishlessman several years ago. Here is the fishlessman photo that convinced me to try them....




They are kind of like ABT's in that once you grasp the technique, you can wing it as far as the recipe goes. I've never used the pumpkin seeds, nor do I use the baked beans they call for, and don't actually measure amounts of anything. I've even used leftover rice in some and even added different meats to them too.

Here is a link to the write-up

http://www.recipegoldmine.com/grillveg/grilled-chile-relleno.html

Misippi Egger

THANKS! :woohoo: :woohoo: :woohoo: :woohoo:

That goes in the "To be cooked" folder ASAP!