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What is your "Claim to Fame" cook?
Comments
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Duck - Spatchcocked w potatoes and onions frying in duck fat underneath. All washed down with a German Warsteiner
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
@jfm0830 -- Wow that looks good. What is a Cowboy Ribeye and how did you prepare and cook that?LBGE & SBGE. Central Texas.
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I happened to have this bookmarkedCPARKTX said:@jfm0830 -- Wow that looks good. What is a Cowboy Ribeye and how did you prepare and cook that?
. As far as I can tell a cowboy ribeye is just a large bone-in ribeye. It could be confused with a small rib roast 
.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
But can you make Alamo Style Pork Chops?Village Idiot said:Mama Roneck said:It cannot be denied that I prolly make the best Memphis style ribs and Texas style brisket north of Bayonne, NJ!
Ooooh. .. Burn.Green egg, dead animal and alcohol. The "Boro".. TN -
Okay... that's actually mildly amusing.TexanOfTheNorth said:Mama Roneck said:Why would a rental car agency have their own style of pork chops?
New forum upgrade: "mildly amusing" emoticon.
Mamaroneck -
OK, Mama. Here is your "mildly amusing" emoticon.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Nope, we went out for dinner last night. But you you bet I'll be trying it tonight!!Little Steven said:Try the Bomba yet Mike?Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
For me, a newb for sure,(and so I have more on the wish list than I have cooked yet), the two best so far have been the ribs (Car Wash Mike's way), and spatchcocked chickens with lemon marinade. Outstanding. Sorry no pics. Nothing but bones left.Gettin' a little better everyday
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@SmokeyPitt thanks for posting that link, I was dreading having to go back through my old posts to turn up that link. Glad you had it handy, thanks again!@CPARKTX The butcher shop I get it at calls that cut a Cowboy Ribeye and that was also the name of the recipe (no doubt named after that cut). The meat was an approximately 2 pound, 2" thick bone-in ribeye. This butcher shop had it in USDA Prime Grade too. This is not an everyday meal by any means, bit if you really want to impress someone, this is the way to do it. It was amazing on my gas grill, but even better off the Egg. This is also what I make for myself on my birthday. My wife gives me money to make anything I want and this is what I get.
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I can't compete with cazzy's pie, but I guess I'd have to say PIZZA!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I can't compete with cazzy's pie, but I guess I'd have to say PIZZA!
You are right!Steve
Caledon, ON
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Looks great...but why don't I see any bark on any of them pies?Carolina Q said:I can't compete with cazzy's pie, but I guess I'd have to say PIZZA!
Just a hack that makes some $hitty BBQ.... -
What no cajun pizza?cazzy said:
Looks great...but why don't I see any bark on any of them pies?I can't compete with cazzy's pie, but I guess I'd have to say PIZZA!_________________________________________________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 GroupJohns Creek, Georgia -
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jfm0830 said:Cowboy Ribeyes. Anytime I have made them people have said they are the best steaks they have ever had. A large amount of the credit goes to the great cut of meat and a great recipe and I just try not to screw things up.
You've had some amazing posts of your cooks, but I remember this one and think it was my favorite of yours.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Terrebandit said:Everything I make is good but my pork butt and chicken ROCK.
Milton, GA. -
That chicken looks a lot better than mine - Did you cook it indirect or just ribs down?Milton, GA.
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This is a prime cowboy cut, or as the meat guys refer to it, the tomahawk... this one was about 2-1/2lbs
As far as a "claim to fame" cook, not sure that I really have one
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That NY style looks unbelievable!Carolina Q said:I can't compete with cazzy's pie, but I guess I'd have to say PIZZA! -
The family loved the stuffed boneless chicken thighs but my favorites both came from ci. The frickin chicken and gravy was really good but probably my pride and joy was the Cochon de lait po boys I cooked Saturday. I would serve it to Bobby Flay. Try it.Green egg, dead animal and alcohol. The "Boro".. TN
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Prime Rib is probably the best thing I have cooked. I just don't cook it very often.
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Looks great TarHeel my favorite as well._________________________________________________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 GroupJohns Creek, Georgia
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