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    Need a cook idea for today

    Posts: 1,926
    in EggHead Forum
    Not in the mood for pulled pork or beef or a pork loin.  Did a brisket last weekend and stuffed chicken as well.  Did sausage/pepeprs last week as well. (Yes the Egg is getting a workout).  Planning on some spatch later in the week.

    Need some ideas on what to cook.

    I suck at ribs so I do not know but if I did go that route I want a different rub (no sugar) mixture and I will go 1-1.5 hours with smoke then wrapped in foil for 1-1.5 hours until done.  But this would be my last choice.

    But
    What else is out there - looking for a 3-5 hour cook max since I have to go get the meat this morning and wont get started on cooking until at least noon.

    And it has to be LOW carb.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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    • Posts: 70
      How about a tri-tip? http://www.amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html
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    • Posts: 10,142
      Honey Sriracha Chicken?

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 10,142
      Beef tenderloin - or prime rib?

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 1,926
      I want a tri tip - but the butchers around here think I am nuts as they never get them...

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 1,926
      Beef tenderloin is a possibility.


      Just looking at Memphis Dry Rub Ribs instead of the mess usually attempt.  Any tips for these since there is no sauce.

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 1,327
      Get a pound of sliced bacon and clean out the fridge or the freezer. Bacon wrap whatever and see what you can come up with, because, everything is better with bacon. Peppers, chicken, pork (pork?), burgers, big mushrooms, etc.
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    • Posts: 313
      Maple planked salmon rubbed with raging river rub and some clams and oysters! Very low carb and delicious!
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    • Posts: 1,926
      SteveWPBFL said:
      Get a pound of sliced bacon and clean out the fridge or the freezer. Bacon wrap whatever and see what you can come up with, because, everything is better with bacon. Peppers, chicken, pork (pork?), burgers, big mushrooms, etc.
      I like your thinking.  We did ABT's, pigshots, bacon wrapped chicken thighs over the past 2 weeks as well. 

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 3,552
      Fatty or smoked meatloaf or could do fajita's, pizza, calzone, etc
      Greensboro, NC
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    • Posts: 3,552
      Fatty or smoked meatloaf or could do fajita's, pizza, calzone, etc
      Greensboro, NC
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    • Posts: 1,019
      Do you have a WOK?  Stir fry for quick and easy. and Lo-Carb at the same time. Clean out the fridge, toss in a little protein if ya want and done. Plus it's fun woking on the egg.
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    • Posts: 1,926
      I got a wok that I am terrified to use. Flames/high heat on a wooden deck issue.

      Off to the store in a few minutes. Hope thy have something good or hot dogs it will be.

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 8,297
      robnybbq said:
      I got a wok that I am terrified to use. Flames/high heat on a wooden deck issue. Off to the store in a few minutes. Hope thy have something good or hot dogs it will be.
       
      Come on in with the wok, easy to use and a whole new horizon of recipes.
       
      http://eggheadforum.com/discussion/comment/1362099#Comment_1362099 

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    • Posts: 153
      Bayarad said:
      Maple planked salmon rubbed with raging river rub and some clams and oysters! Very low carb and delicious!
      This
      ------------
      Beers & BBQ

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    • Posts: 1,926
      One day maybe. Just too nervous about it.

      Going to get ribs for a Memphis style rub and foil 1/2 way through and highe heat (300) I guess. Will have sauce on the side for the people who eat carbs.

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 1,926
      That is on the list fr later in the week.
      WalrusBBQ said:

      show previous quotes
      This

      That is on the list fr later in the week.

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 92
      My father-in-law does some of the best ribs I have ever had. Usually 4 racks, 2 dry and 2 wet (for those who just HAVE to have the sauce).

      Baby backs with the membrane pulled.
      Rub on the convex side only.
      On the egg at 220, direct for ~1.5 hours.

      He usually will sauce them with 30 minutes remaining. Sounds simple, right? I'm here to tell you that these turn out dang good. 
      A great alternative to a 4-5 hour cook.
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    • Posts: 1,705
      Beer brats and kraut. I've been craving them myself
      LBGE
      Go Dawgs! - Marietta, GA
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    • Posts: 92
      I only do Memphis style ribs. In fact, I have never sauced anything on the egg.

      dweebs0r would be a great person to ask about doing Memphis style ribs. I am still just getting my own method down. He is always bringing in fantastic ribs to work.


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    • Posts: 1,926
      What about country style ribs (About 3 ribs per cut).  How should I cook them?

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 8,297
      robnybbq said:
      What about country style ribs (About 3 ribs per cut).  How should I cook them?
       
      Couple of thoughts.
      http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1226103&catid=1

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    • Posts: 539
      I do my ribs the standard 3-2-1 method for St Louis style and 2-2-1 for baby backs.  I pull the membrane on mine but dont find that it makes much of a difference in the finished product.
      The first part is where the ribs really soak up the smoke flavors, the second part is where is renders the fat out, the third is where I caramelize the sauces if I add in any.
         -Jody Newell (LBGE & a 36" Blackstone griddle).
      Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
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    • Posts: 16,025
      Get a pork loin, stuff it with your choice, tie it and slow cook it. I like portobello shrooms, spinach and provolone.

      YouTube how to cut one... East.
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 1,926
      Hmm. Looks like 300 indirect for 2 hours then check for doneness? 195 inside? No foiling?

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 16,025
      For?
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 1,926
      Southern style pork back ribs

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 3,564

      How about a couple of big thick pork chops, smothered in Butt rub smoked with a little cherry wood and finished off with a brush clarified butter infused with just a hint of bacon fat.

      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 1,926
      Hitch that is just wrong. Will do this week as we got some nice bone still on pork chops. Got allot of cooking on the egg this week. Working an earlier shift so I will be home by 4 instead of the usual 7

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 3,564
      Remember pictures tell the whole story.
      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 1,926
      So far the southern country ribs have been on for 4 hours and no where near done. Should have done something else. Guests are starving and have to leave soon. Was planning on a 6:00 dinner.

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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