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Unknown · March 2006

Alrighty fellow eggers...what have you cooking on your egg tonight (or any other time this week)
Sunday I cooked a chuck roast, 2 steaks and some "stew" meat...that served 2 families for 2 nights..plus lunch for 1 family member! Also cooked chicken that night that made dinner for me, lunch on Monday for myself and co-worker, then lunch again on Tuesday for another co-worker....Cooked more chicken (can ya tell we like chicken) Monday night for family, have some left and will make chicken and dumplings tomorrow night!
Tonight--I attempted asapargas w/a lite spray of pam and some Tusanmi Spin on it--YUM The best I have ever had! Also some sausage...had to whip up a little sauce to have w/them for sammies...Can you tell I'm "in love w/my bge?" LOL
~Arlene~

RRP · March 2006

<p />Arlene,
I've had 7+ lbs of chuck roasts on for 7 hours now doing the ClayQ pulled beef - smelling and looking good! As for your aspargus try making "rafts" of them using a couple round tooth picks...easy to handle and cooks throughly and evenly. I'm partial to DP Tsunami Spin on them also, but use EVOO in a Misto to spray first.

Unknown · March 2006

RRP,
I didn't have any EVOO and since I only had a small batch and they were very short and skinny sprouts I didn't have much trouble...a few were a little "crunchy" but ahhh I think I tasted heaven! )
I tried ClayQ pulled beef but just didn't have the patience for it..that's one of the reasons I can't do a slow and low--I'm working on it though! I have my butt in the freezer waiting on spring break....when the demands of being a mom/teacher and so on are not as great....a little more laid back time for me :O)
~Arlene~

Unknown · March 2006

Arlene,
Going to try a couple of CC pork chops, one with just salt and pepper the other is in a zip lock bag with balsamic vinegar,honey and a dash of maple syrup. Not sure how I will like egged chops.[p]I grew up on chops that were browned on high heat, then cooked for a another hour or better on simmer with a bit of water and a lid on the frying pan. Ended up fork tender and that to me that is the way a chop should be. A nice big salad to go with it.[p]Cheers,
Bordello
aka New Bob

DobieDad · March 2006

Arlene,[p]Rack of lamb. Cut into 2 bone pieces, marinated in balsamic and rice wine vinegar, thyme, oregano, rosemary, pepper and olive oil. I gave it the acid treatment 'cause I can marinade for only about 30 minutes tonight.[p]Could be good (heeeeeeee!!)[p]DD

ronbeaux · March 2006

Arlene,
OK, first off I'm in a hotel and 300 miles from my egg. I don't know why I torture myself by even bothering to check the forum, but alas I did and now have to deal with it.
I'll be home for the weekend and have company coming over.
And the menu is:
Tri-tip, babyback ribs, ribeyes, assorted veggies, and plenty of beer.

Haggis · March 2006

Arlene,[p]So how'd you do the chuck? I've got one that I need to use soon or dump and I'm looking for great ideas . . .

Unknown · March 2006

Haggis,
Put it in the V rack, direct @300 till done...put in fridge till next day...cut, put sauce on it and in the oven @250 till warm...not an all egg cook but the best I could do...I just didn't want a mushy crock pot roast...good luck!

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