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    • Posts: 39
      edited March 2016
      Blackened Blue Cheese Sliders
      Thank you.

      Q
      ________________________________________________________________________________
      Columbia, Missouri - Family Man and Bourbon Drinker

      “Too much of anything is bad, but too much good whiskey is barely enough.” 

      Mark Twain
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    • Posts: 39
      Thank you.

      Q
      ________________________________________________________________________________
      Columbia, Missouri - Family Man and Bourbon Drinker

      “Too much of anything is bad, but too much good whiskey is barely enough.” 

      Mark Twain
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    • Posts: 34,707
      @KermitTheEgg - great pics and burger but...life is too short for lite/light beer  ;)
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 39
      Thank you, I prefer a nice bourbon or some Founders, but Lite will always be my go to everyday beer.  @lousubcap
      Thank you.

      Q
      ________________________________________________________________________________
      Columbia, Missouri - Family Man and Bourbon Drinker

      “Too much of anything is bad, but too much good whiskey is barely enough.” 

      Mark Twain
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    • Posts: 34,707
      Going with a chuck short rib cook today-duration, cow dependent.


      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 4,343
      Workin' the butts today


      Little Rock, AR

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    • Posts: 41
      Hot smoked Jalapeno bacon. Very much a work in progress.

      Grand Rapids, MI
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    • Posts: 456
      I love that BGE shot, @KermitTheEgg !
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    • Posts: 4,974
      @Haws72688 what is this magical jalapeño bacon?
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 685
      An overnight cook.  My 3rd brisket (15.5 lbs).  I'm hoping to finally get to eat some.  The first 2 went to pot luck meals for a gathering of old friends.  The left overs each time wouldn't half fill a sandwich baggie.  Used a simple rub of S & P and added a little crushed red pepper.  Haven't added the pepper before but thought it might add a little extra umph.

      Tommy 

      Middle of Nowhere, Northern Kentucky
         1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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    • Posts: 18,459
      @FarmerTom after all the anxiety of your first brisket, you've taken to it like a duck to water. 
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    • Posts: 34,707
      @FarmerTom - definitely lookin' like a winner.  Great bark.  Glad you will get to enjoy and I'm sure the pepper will enhance the flavor.  And you are cranking out the briskets.  Most enjoyable cook you can have on the BGE-just an opinion...  
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 685
      theyolksonyou said:
      @FarmerTom after all the anxiety of your first brisket, you've taken to it like a duck to water. 
      And I owe it all to the good folks here on this forum.  Had that first one been for here at home, I wouldn't have worried so much.  But when a bunch of friends were counting on eating brisket, I was a bit nervous.  You came to my rescue and guided me through a rough night of weather to be egging my first one. Thanks again to all.

      Tommy 

      Middle of Nowhere, Northern Kentucky
         1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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    • Posts: 3,901
      Reverse seared Parmesan encrusted Costco NY strips 1.5+ inches thick
      “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
      Coach Finstock Teen Wolf
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    • Posts: 7,503
      Getting a bed of coals ready for some caveman steaks... 
      MSV Chill Spot
      Chester County, PA

      http://egginwithedward.blogspot.com/

      http://edwardhardingphotography.zenfolio.com/
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    • Posts: 6,239
      Just posted to another thread. Same cook, different shot. The rib side of a spatch'd duck, just flipped for skin crisping.

       

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    • Posts: 34,707
      @hapster -  the originator of the caveman cook method here-and I am a serious participant.  Thank you for showing me the light.  I know the cook and pics will be over the top.

      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 20,889
      Teaser for @SRFShane ....

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 16,025

      Chopped brisket for chili... 
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 598
      gdenby said:
      Just posted to another thread. Same cook, different shot. The rib side of a spatch'd duck, just flipped for skin crisping.

       

      So would that be 'spatchquack'
      Sudbury, Ontario
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    • Posts: 18,459
      Balsamic reduction. Distracted by cooking and booze. 

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    • Posts: 240
      Good one, Jason!

      Western, North Carolina

      Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff


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    • Posts: 20,889
      @theyolksonyou I made a turbinado, molasses,  and balsamic reduction, not as bad as yours, but I had the sugar and molasses nice and liquidy and poured cold balsamic in.  Looked like a volcano with huge frozen bubbles of sugar.  Took another 30 minutes to get it back.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 18,459
      @Ozzie_Isaac sometimes you should either cook inside or outside, not both.  Had the fryer and egg going outside. Stove got away. 
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    • Posts: 4,716
      My favorite single shots......Springfield M6 Scout .22LR/.410
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    • Posts: 4,974
      @henapple brisket chili... Doesn't get better than that 

      @Hans61 dear lord please send me some of those steaks. I would die happy. 

      @hapster beautiful glowing embers. I want a poster of that!



      Buddy and I ate an entire bag of shishito peppers tonight. Kids got drumsticks, hotdogs and burgers and we had some delicious flank steak. Love those peppers. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 4,121
      GregW said:
      show previous quotes
      Thanks, I think the rolled up kind got me off on the wrong path. Seeing them rolled up made me think that was the best way to cook them.
      I'm thinking that it might even work to cut it up and put it on skewers.

      I think there are many ways to do it that will yield better results that what I did.
      @GregW   I posted this comment in the what are you doing now thread to Lits picture.  Next time, try unrolling them.  


      Hey @Lit  I have got those a few times now.  This is the way I like them best:
      Unwrap them form the butcher twine and lay them out. Salt and pepper them.  On the egg at 225 to 100F with some oak, then reverse sear as close to the coals as possible to desired temp - they go fast because they are usually a bit thin. Super rich cut. Unwrapping them and getting the additional crust really worked well for me.
      ... Try it if you think you will enjoy.  I did them once all tied, and we liked them 2x as much untied. If you try it, let me know what you think. 


      --------------------------------------------------
      Burning lump in Downingtown, PA or diesel in Cape May, NJ.
      ....just look for the smoke!
      Large and MiniMax
      --------------------------------------------------

      Caliking said:   Meat in bung is my favorite. 
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    • Posts: 2,678
      Sea2Ski said:
      show previous quotes
      @GregW   I posted this comment in the what are you doing now thread to Lits picture.  Next time, try unrolling them.  


      Hey @Lit  I have got those a few times now.  This is the way I like them best:
      Unwrap them form the butcher twine and lay them out. Salt and pepper them.  On the egg at 225 to 100F with some oak, then reverse sear as close to the coals as possible to desired temp - they go fast because they are usually a bit thin. Super rich cut. Unwrapping them and getting the additional crust really worked well for me.
      ... Try it if you think you will enjoy.  I did them once all tied, and we liked them 2x as much untied. If you try it, let me know what you think. 


      That sounds like an excellent way to go. I will definitely try the next ones this way.
      Thanks
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    • Posts: 5,321
      Here's my best single shot from yesterday. 






      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 4,974
      @Doc_Eggerton nice shot doc! Did you get the redcoat?!
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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