Not from EGGfest2000, but the fun goes on...

Gfw

<p />Mary – everyone usually ignores me, but life goes on – even if I couldn’t make it to EGGfest…[p]I had my friendly butcher cut a few steaks from a prime rib roast. This one was about one inch thick before it hit the BBQ. No mustard tonight, just a little rub for about 4 hours. I let the BGE get to 700 degrees dome temp - side 1 = 3 minutes; side 2 = 3 minutes and closed all the vents for 4.5 minutes. Try it - you'll like it! If anything, change the cooking time to 2.5/2.5/5 minutes or have the cut at about 1.5 inches thick.[p]Tomorrow is baby back rib (and work at home) day - the rub is on the ribs. They will go on the BGE at about 1pm.

Spin

Gfw,[p]The forum really is different just before and a bit after a fest. I sat out the '98 fest and experienced the same thing you see. Please forgive us as we don't intend to offend anyone, just excited with the adventure. Your cooks have been impressive (I still want a digital camera).[p]The backbone of the family is this forum and you have been here. I thank you and look forward to the time we meet in person at a fest.[p]Spin

Cornfed

Spin,[p]Ditto.[p]Cornfed

bdavidson

Cornfed,
Ditto
bdavidson
PS...Cornfed...how's the paper coming?

Tim M

Spin,[p]I am also looking for a digital camera - I think the 640-480 monster might need to be replaced soon. Which one have you been looking at. I am thinking about a Kodak290, but I only just started. [p]Tim

Cornfed

bdavidson,[p]The paper is coming ssssssssssllllllllllllllooooooooooowwwwwwwwwllllllllyyyyyyy.[p]You may have guessed that by the fact that I've made so many posts today when I should have been writing. I have the overall structure down and so far have 6 pages of loosely organized "stuff" that is going to require some massaging. Plus all this talk of great food and great times (E2K plus non-E2K has really kept my mind a-wandering.[p]Cornfed

King-O-Coals

Gfw, don't feel like the Lone Ranger pal. I posted a series of pics of a mity fine pork roast and the advantages of using buttermilk,, and all everybody wanted to talk about my grandmother. And for the record, she does have rinkles. Her feet are ticklesh so she can't rub them with buttermilk. That's why she hid them in the picture..

BD

Cornfed,
You deserve a break...fire up that egg. Smokin Todd and I will be there shortly with a few steaks.
Do you have any leftover E2K Pale Ale?

JimW

Gfw,
At the 3/3/4.5 timing, how rare did the steaks turn out? I'm going to do some 1.25" ribeyes this weekend. I like steaks quite rare but unfortunately my wife can't go past medium rare so we have to compromise (or I do).
JimW

sprinter

Gfw,[p]Steaks sound great. I did some ribeyes this weekend, they were awesome as usual. I had them cut about 1 3/4 inch thick, put some mustard on them, slathered them with some Mesquite Steak Rub that I have, then grilled them at 6-700 for 3-3-4/5 approximately. During the cook, after I turned them the first time I put on some Andreas steak sauce. I put some on the other side after the second turn and let it sit during the dwell. They were tender, juicy, yada yada, on the rare side of medium rare but thats the way I like them.[p]Ribs sound great, let us know how they come out. Dont give up on the midwestern eggfest. Things are still percolating, looking toward a September???? timeframe. Nothing in stone but thought if I put it out there far enough in advance people could start to make plans. Keep the chin up.[p]Troy

Gfw

JimW, a little too done for me - the center was pink, not red - I also tend to like things on the rare side.