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    What's Cookin' This Weekend?

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    • Posts: 1,491
      MrCN, I felt so bad for you that you had to eat boiled hotdogs for lunch. I'm glad you had ribeyes for dinner. Next time fry the hotdogs in a skillet with some butter. A little better than boiled, IMO. ;;)
      Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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    • Posts: 133
      buffalo wings and garlic parmesean wings
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    • Posts: 578
      Finished up the ribs (Big Poppa Style)...one with Bad Byruns the other with Redneck Rib Dust. There were killer. Added some chicken for SWMBO and some sausage too. image
      PROUD MEMBER OF THE WHO DAT NATION!
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    • Posts: 3,551
      Ribs look great.
      __________________________________________
      It's not a science, it's an art. And it's flawed.
      - Camp Hill, PA
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    • Posts: 8,173
      MrCookingNurse said:

      ok, so making up for my boiled lunch hotdogs (which were very good after i sliced em and put franks BBQ and cheese on them)


      I made 6 beautiful ribeyes on my large for the in laws. Wish I had a pic, but we killed them!!
      No pix, didn't happen.
      Flint, Michigan
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    • Posts: 1,688
      okienine said:
      Doing "The Chicken" tonight, and burgers for lunch tomorrow. Thinking "The Chicken" may be a little hot for SWMBO, so I did a couple with just BBQ sauce, we will see how it goes...
      How did " The Chicken " turn out? I want to try this one.

      Ricky

      Boerne, TX

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    • Posts: 135
      Doing some goat chops and sausages today for lunch and stuffed pork loin for dinner with carrot & parsnip purée.
      "America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
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    • Posts: 350
      Doing my first brisket, 260 - 275. It is now at 183 deg. Using oak and one pc. Apple. Cen-tex walked me through the set up, so far so good. It is cold and windy in Grand Rapids. Mi. Today, LGBE chugging along. Maverick grill probe quit (LLL). Oh well, all is well.
      Pure Michigan
      Grand Rapids, Michigan  LBGE, SBGE
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    • Posts: 350
      Ends 190, middle 185, get n there
      Pure Michigan
      Grand Rapids, Michigan  LBGE, SBGE
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    • Posts: 721
      edited April 2013
      7 lbs of Canadian Bacon home cured for a week. Cook will take 2 -- 2 1/2 hours at 275~300 or until internal temp is 140 degrees. Those are chile peppers on top of the bacon and Dizzy Pig in the cure. Another low carb treat for us. Tastes much better than the store bought variety IMHO.
      1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

      "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

      Albert Einstein
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    • Posts: 41
      Simple sirloin gouda burger on Friday.

      image

      Baby-Back Ribs all day saturday.

      image

      image

      image
      Grand Rapids, MI
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    • Posts: 4,665
      edited April 2013
      Not the ribeyes, but I'm cooking! Just lit up the small and tossed a half of a pork loin on with some apple chunks. Gonna do a reverse sear I think. @grannyx4 im moving on up!!Photobucket Pictures, Images and Photos


      _______________________________________________

      XLBGE 
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    • Posts: 1,757
      MCN, you need a CI grate on the small at felt level. It can also be used on the large at the fire level for sear if you have a spider or woo3. It is full of goodness.

      ______________________________________________ 

      Large and Small BGE, Blackstone 36 and a baby black Kub.

      Chattanooga, TN.

       

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    • Posts: 4,665
      @aviator

      I bought one that was labeled 13", but had a slight oval shape for handles and it won't fit the small. Might grind on it.


      _______________________________________________

      XLBGE 
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    • Posts: 255
      AZRPS "The Chicken" Saturday Night, first experience with this.  WOW is all I can say.  I want to do breasts vs Leg quarters next time,  Anyone have experience with this? My Vegetables were amazing. Used Red potato's, sweet potato's, sweet red yams, sweet onion, sweet peppers, mushrooms, sage, rosemary time, S&P.  It was all great.

      Tonight Mahi Mahi Tacos on CI, Never had better fish tacos,  Amazing, used DP Fajitaish and made a special sauce, kicked up sour cream and cream cheese.
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    • Posts: 21
      Flank steak for tacos Saturday night and chicken stir fry tonight.
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    • Posts: 721
      egger ave said:
      7 lbs of Canadian Bacon home cured for a week. Cook will take 2 -- 2 1/2 hours at 275~300 or until internal temp is 150 degrees. Those are chile peppers on top of the bacon and Dizzy Pig in the cure. Another low carb treat for us. Tastes much better than the store bought variety. The bacon is done, tastes great. It won't last long.
      1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

      "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

      Albert Einstein
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    • Posts: 1,123
      I've wanted to try this for a while.  Did my first pork tenderloins.


      image

      This was a "two pack" from Costco.  Only after I opened the first package did I realize it was a two pack of two packs.  Right around 5lb total weight.  So, I cooked one pair tonight, and they were a hit.  We finished one.  The second will be dinner tomorrow.

      Only complaint was they went cold fast.  I pulled them just over 140F, read that they should be allowed to rest 10 minutes (which they did uncovered in the kitchen...maybe 15min), and by the time I sliced one up and tasted it, the meat was cold.
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    • Posts: 5,678
      Did some Hamburgers for the kids and T-Bones and bakers for the Boss and I this weekend.
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 133
      1st pork butt, 10 hours @250 seasoned w/ mustard and tony cacheres
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