Red Eye Balls & Spaghetti

Zippylip

I had the great pleasure of tasting “Red Eye Express” for the first time this weekend at Waldorf on Chris’ “rib-trimmings” fatty. The fatty was the tastiest thing I sampled & the rub is now my favorite. Bought me a jar yesterday, looked at the label, & this is what happened:



grinded up a couple strip steaks, added a little breadcrumb, parsley, milk, & a couple eggs:



what’s an eyeball without a pupil:



crammed in post-rolling:



a nice roll in Red Eye:



it was raining pretty hard, so I set up porch mini for a little smoke action:



oh the joy:



a little while later:



play’n with food is fun:



Thanks again to Chris for making rub that’s so good it just isn’t worth making your own; and a hello to young Kenny, certainly a great voice for the company

"Sparky"

Dangit Zippy,quit playin with your food!!! Looks great mang :woohoo: That Redeye is awesome on steaks also :woohoo:

Little Steven

Mark,

I was going o try redeye tonight but it's too late. Looking good! How are the olives holding out?

Steve

Zippylip

yea, this was actually late lunch for us, no dinner, after stuffing ourselves all weekend... the olives are in good steady supply here, no worries.

reelgem

Zippy you never cease to amaze me with your creations. You mind is always working overtime. It was nice to see you again this weekend. What a great fest Dale puts on. Those fatties Chris made at the before party from the rib trimmings were the BEST fatties I've ever had. He really comes up with some great stuff doesn't. I don't know if you got to try Chris's ribs yesterday, but they were unbeivable. No wonder he's winning the competitions. I was impressed with Kenny too. Nice to see a young kid with goals like he has. With Chris taking him under his wing he'll do well in life.

Big'un

AWESOME! That looks great!

Zippylip

thanks Anne, it was great seeing you & Dale again too, next stop for me is Atlanta & I really hope you guys are planning on attending. Agreed on the fatties, just unbelievable, & I did manage (through the wonders of marriage) to get a rib, Karen was good enough to grab me one. Please tell Dale that I am still laughing about the conversation we had concerning & a bottle of gin & an unspecified partygoer, I tell you I want to wet my pants every time I think about it

Zippylip

thanks Todd, & by the way you should know that the Dizzy Doobers with Carnivore Chipotle went over great yesterday

Nature Boy

Wow, you got right to work! I saw your eyes darting around as you were chewing that fatty and already scheming what you were going to make. Good call on the olives. While I am not a fan of olives, in my mind the flavors would go real good together.

Just wanted to say how much of a pleasure it was talking with you more and meeting your beautiful family. I really enjoyed it and look forward to the next time.

Now...what do I gotta do to get me a plate of that there in the picture?? :-)
Chris

Ross in Ventura

Great looking cook Zippy!

Ross

Zippylip

Chris, I did jump the gun on this one, just couldn't wait, I really did enjoy the rub that much man, such good stuff. It was really fun talking with you over the course of the weekend, & I really hope I can make it up to that PA competition this summer. Now, I know you explained it to me 4 times but I am going to need the low down on the maple fatty one more time... Karen loved it too, & wants me to make them as an appetizer for our next gathering of happy beverage loving people

Zippylip

Thanks Ross, & are we gonna get you out of Ventura & down to Atlanta to hang out this year???? Would love to meet you & yours

FlaPoolman

You never cease to amaze me with what you come up with. I've got 24 chicken legs on do you think I can wrap them in sausage or stuff them in a whole flounder or something :blink: :pinch: . Great job Marc

Nature Boy

Maple Red Eye Rib Fatties

When I trim my spare ribs St Louis style, I cut off the knuckle/rib tips from the bones. The flap of meat on the back too. Then remove all the meat and fat you can from the rib tips...takes a little practice to get quick at it, but it doesn't take too long once you figure out the anatomy. Anyways, I cut all the meat and fat up into chunks and feed it through my kitchenaid coarse grinding plate once. This time I got approx 3-4 pounds of meat from 4 slabs of ribs.

I spread it out on a big cookie sheet, then shook on the red eye express (Maybe 1.5 tbsp per pound), then a little salt. Next I drizzle maple syrup over it (about 1/4 cup per pound of meat) and toss it all together. I form into logs, wrap in plastic, and refrigerate overnight. Next day shake the rub all over the logs.

Get your egg set up direct, raised grate is my pref. Around 300 dome temp, and let her go. Flip every 15-20 minutes and cook until about 180 internal. Usually it takes me 45-60 minutes to get the crust/color I want, and render some of the collagen.

With our competitions, I am gonna have a bunch of rib meat to play with this year. The possibilities are endless.
Enjoy!
Chris

Zippylip

too funny Pat, would've loved to see you up here this weekend, could've used just one more beer drinking/meat eating machine, this party had you written all over it man, really missed you

Zippylip

gonna print this now, tanks mang

Florida Grillin Girl

Marc, well you certainly got right to work on it!!
Looks excellent! Wish I was at your house for dinner tonight. The doober you cooked yesterday was great. I love your creative cooking ideas.

Faith
Tampa, FL
Tampa Egg Goddess

reelgem

Thanks for asking Zippy, I was going to ask the same exact question. Can't wait to make this. Copy and pasted in My Favorite Recipes. Thanks to Chris too!!

Zippylip

Thanks Faith, it was great to see you again this weekend, looking forward already to Atlanta, hope to see you there, maybe we'll do some mini-pies in the parking lot after-party how 'bout it?

Eggtucky

glad to hear you discovered RE Express Zippy..this has been my favorite for quite some time..I love the coffee flavor and the underlying kick of this rub.. it absolutely rocks on pork and I now use it as a light rub before searing a steak...

vidalia1

Zippy,

So did you ever cook the scrapple at Waldorf????