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Saturday Night Egging

DMW
DMW Posts: 13,836
in EggHead Forum
Simple supper tonight.
First split a butternut squash and coated lightly with EVOO, then Dizzy Pig Shakin' the Tree.
Raised indirect at 450* on the XL using a 10" stone to create an indirect area.


Once it had been on for about 45 minutes as was on the way to getting tender I added the fish. 
Raging River salmon and breaded Cod. For the breading I used 1C fine bread crums, 1/4C corn meal, 4 tsp DP Mediterranean-ish. I didn't use all the breading, have some left for future use. I dipped the cod fillets in beaten egg, then dredged in breading.

The planked salmon went raised direct, the cod indirect, again 10" stone below.


I missed the finish on the salmon as I was busy and it overcooked a bit, but was still edible:


Butternut Squash nice and tender around 200*:
 

Cod pulled at 145*:


Turned out good, I liked the flavor breaded cod with the Mediterranean-ish. I'm glad I had extra breading, as I'll be doing that again.

After that I cleaned the egg, re-loaded with lump and 2 chunks each of apple/pecan/oak. Got temps stable, added the Stoker and away we go with a butt. I used Meadowcreek BBQ rub. Pork shoulder is about the only thing I use this rub for, it has a high salt content, but the surface area to meat ratio of pork shoulder can handle it.



Aiming for this to finish around 9:00AM +/- to FTC and take along to church for an after-church lunch we have tomorrow.

They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    Beats the hell out of my delivery pizza. Roughly how long was the squash on the egg???  I've not tried one of those yet but think that might change soon.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks great. Reminds me, I'm out of frozen pork. Need to grab a butt. 
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  • DMW
    DMW Posts: 13,836
    Mattman3969 said:
    Beats the hell out of my delivery pizza. Roughly how long was the squash on the egg???  I've not tried one of those yet but think that might change soon.  
    Thanks Matt. Squash too about an hour. Its hard to overcook them, just go until tender. Scoop it out and mash it up with a fork. Really good healthy side.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • fence0407
    fence0407 Posts: 2,244
    Great looking meal you have there!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • henapple
    henapple Posts: 16,025
    I haven't taken my butt to church in a while 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • blind99
    blind99 Posts: 4,974
    Niiice.  I like the way you followed up that dinner cook with an overnight.  That's a true pro move!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,989
    The grub looks great as always. Will be standing by for the pork.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    If anyone is bored enough to follow along:
    http://24.115.32.231:8080
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • stemc33
    stemc33 Posts: 3,567
    Great looking meal. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • DMW
    DMW Posts: 13,836
    Thanks guys. @SGH - since you are still standing by and I don't want to keep you from anything important. ;)

    Here's the finished pork. I didn't get any pulled pics, but it probably could have been on a bit longer. It seemed to be probing tender, I should have done the wiggle test to be sure. It was good, great flavor, the bark was some of my best yet, just took a bit more effort with the claws to shred than some.

    There were no leftovers, so there's that.







    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
    Perfect bark!  Looks great!
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,989
    Looks like a first round knockout to me. Awesome job!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    DMW said:
    There were no leftovers, so there's that.   

    This is good and proper^^^^^^.
    The only thing I hate more than a nibbler is a weight watcher  ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Bringing the noise Dwayne. I've never tried the breadcrumb fish except for fried. Does the exterior get crisp?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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