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Egg Class Today!

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SteveWPBFL
SteveWPBFL Posts: 1,327
in EggHead Forum
Got a few college boys home for the holidays that like to EAT off the Egg. Noticed though, that dad does a little too much for them and they're not learning anything 'new'. So today it's up and at 'em (at the crack of noon) boys, you're going to do it all and make your own ribs! (yeah, I know, I bought 'em, but one thing at a time!). From cleaning out the Egg and putting in the lump to picking your rubs to the bend test it's time! 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Awesome.  Teach them to BBQ and eventually they can start paying you back for (well, kids ain't cheap) everything by doing the cooking.   Not to mention it's a pretty useful skill.
    ______________________________________________
    I love lamp..
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  • Griffin
    Griffin Posts: 8,200
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    Crack of noon. =))

    I think its a great idea to teach them how to do it themselves. =D>

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • billyray
    billyray Posts: 1,275
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    Give a man some food of off the egg and he can eat for a day. Teach him how to use and cook on the egg and he can eat for a lifetime. Good job with the boys.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • michigan_jason
    michigan_jason Posts: 1,346
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    Looking forward to the pics and video if you make one. Great thread already.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Sounds great but don't be surprised if they add a BGE to their Wish List and expect Santa (Dad) to deliver. ;)
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • henapple
    henapple Posts: 16,025
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    I thought the other day that's it's about time to get my 13 year old son involved. He makes the best pecan pie. I've taught him to mow yards and since he was 11 he makes around $2500 a summer..of course he uses a 52" zero degree cub. Back in my day....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • yzzi
    yzzi Posts: 1,843
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    My 2.5 year old loves helping cleaning the ash and loading up lump. My wife hates me for it.
    Dunedin, FL
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    henapple said:
    I thought the other day that's it's about time to get my 13 year old son involved. He makes the best pecan pie. I've taught him to mow yards and since he was 11 he makes around $2500 a summer..of course he uses a 52" zero degree cub. Back in my day....
    Crap! A couple of summers, he can buy his own(or daddy a new one)
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  • GK59
    GK59 Posts: 501
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    The crack of noon.

    My dad use to say " are you going to stay in bed until the sun burns another hole in your butt". 

    Smitty's Kid's BBQ

    Bay City,MI

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  • Z_Eggineer
    Z_Eggineer Posts: 576
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    I am only 24, and back in my day I mowed tons of yards using a push mower (up to 1 acre).  Too cheap back then to invest in bigger equipment, lol.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited December 2012
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Started off just loadin' lump. What's lump, dad? Oh, burns cleaner and slower than briquettes, son. And here's how we set up the fire pit mixing in some chunks of wood for smoke. We've got hickory, apple, cherry, etc. Apple! (doesn't know why yet .... but a good choice).
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    I didn't realize but after having the Egg for only one year we've got a pretty good rub lineup in the cupboard. So he checks them all and (unknowingly) picks one of my home made rubs and preps the ribs, trims and rubs 'em down.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Yep. If you don't take a few pictures it didn't happen.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Dialed in the Egg at 225F dome and set up the CGS rig and threw on the rubbed three slab Costco pack trimmed to make four racks. Don't get the Egg hot when you want to go low and slow, use a fire starter and let it creep up to temp while you're preppin' the ribs. 
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    We let them go for 3 hours at 225F dome, swapped rack locations half way. Then foiled meat side down in parkay and sarracha for an hour. Son LOVES sarracha sauce. 
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Removed the foil and threw them back on meat side up for an hour. At this point I had to be somewhere and left instructions to just let them firm up 1/2 hour to hour but forgot to tell him to sauce them the last 20 minutes. 
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    They turned out great, though. The ones below are the rack I had him rub 'kid spice' on ( S&P and GP) for the wife and little ones. Even without sauce we pretty well nailed these ribs. One of my son's friends dropped by and they both enjoyed a rack or two while trading funny college stories. Son was most appreciative for the time and instruction and truly enjoyed the whole process. So yeah, someday son kid for his wedding gift or something like that will be getting a new LBGE!
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Today we put on a couple of pork butts to give away as Christmas gifts ..... E-Z compared to ribs!!!
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  • Village Idiot
    Village Idiot Posts: 6,959
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    ... and a new Egghead is born !

    Tell your son they look GREAT !

    image

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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