Anyone egging tonight?

GrillMeister

I just put on the first two Christmas Briskets of the season. Ahh the smell of Hickory in the brisk 44 degree night accented by the aroma of Crown Royal.[p]Life is good.

Unknown

GrillMeister,[p]Yep - Neighbors just left- egged rib roast.... ummmmm goooood![p]Best,[p]CTB

BBQfan1

GrillMeister,
Not much cooking tonight, although I did do up 9 beef short rib pieces for dinner for mom and dad, my wife and I before my daughter's Christmas concert (ribs turned out excellent).
We have a big family gathering Saturday that I am just starting to work on at this late hour. Will be doing a 15 lb brisket on the XL starting tomorrow afternoon and I just started thawing a 15 lb turkey for the same party. The brine for that turkey is just finished up and starting to cool down in an earthenware crock on the back deck (here in Southern Ontario, Canada it's -5 celcius, which would be 26 (?) or so F°). That should be ideal conditions and temp for brining in that crock, I think....
Oh, got some raw almonds to smoke tomorrow too. Plus some 280 gram size balls of mozzarella that I will attempt to cold smoke on the XL. Should be interesting to see if a small handful of charcoal on that big cooker in these cold climes will result in temps suitable for such a cold smoking project. Will report my findings tomorrow sometime....
Qfan

GrillMeister

BBQfan1,[p]Sounds good. I'm egging a turkey for Christmas. Tonight is just a couple small 5 lb. flats that I'll deliver at lunch tomorrow as Christmas gifts.[p]I've got some Canadian company with me to keep me warm though.[p]Stay warm up there!

GrillMeister

Charles,[p]Sounds like it was a hit. Ain't it great![p]I've never tried one of those. Was it much work?

Unknown

GrillMeister,[p]It's really easy or I couldn't do it. (Check the archieves for Big Nate's rib roast.) Coat with olive oil, salt and pepper. Cook time is about 15 minutes per # including a 20 minute sear (750 +) and then finish at 350.[p]You should really try one - easy easy.[p]Best,[p]CTB

kilo

BBQfan1,
I am interested in how you smoke the almonds. I am looking for a wider range of things to cook on the BGE since I recently added a small to my large. Any suggestions would be appreciated!!!

Mark Backer

kilo,[p]Eggsellent has a great recipe that (I think) was a slight variation of the one at dizzypigbbq.com and here's the link. [p]The only thing we do different than using swamp venom is use raging river. They are fantastic and quite a crowd pleaser. So much so that you better be prepared to make two (or more) batches.[p][p]
[ul][li]Dizzy Pig Almonds[/ul]

Eggvis

GrillMeister,[p] Egging early Sunday am...(Wakin up around 4:00am). I volunteered to be the official egger for our companys xmas party. Spatching two chickies and 4 pork loins. I would cook the the night before, but I want everyone to taste the freshness that only the Egg will deliver! Can't wait! Tonight I get a free steak cooked for me thanks to my wifes xmas party. Problem is that for the last two years, I ordered mine med/rare to rare and it always comes out medwell to well. I shouldn't complain because its free and a gift, but because I now eat meat cooked on an egg, I'm affraid it just won't compare.
Hope everyone's weekend is Eggceptional![p]Paul

Mark Backer

Eggvis,[p]Talk about not comparing, we went to Dave and busters the other night for the wife's company party, and everyone's saying "I'm getting the steak!! I'm getting the steak!!" [p]We both knew WE weren't getting the steak, so I settled for a burger. It was accidentally ordered well done instead of med-rare. [p]Instead of an egged steak, I got max's hockey puck of a burger. [p]Yum.