What are you egging right now?

YukonRon said:

Jupiter Jim said:

bgebrent said:

Slushies will happen!  We're gonna drive up Friday afternoon, staying at the lodge.  Nichole is gonna do 4 pies again.  You guys up on Friday right.  We'll go to the meet and greet despite not being cooks.  Looking forward to it!

Great news on the Slushies and the meet and greet is 100% open to anyone that is in town and part of the taster tickets. Ya better keep a pie for us on the side! Ok at least 2 slices. I just found this this morning and I have no idea why I never posted it!

I am wanting to do this so bad.

You could make it a day trip our kids in Lexington have! Google map it and see if ya can.

YukonRon said:

My Beautiful Wife got this thing signed by the owners of American Pharaoh, the owner of Maker's Mark, and Bob Baffert the trainer. Only a few people got these signed. There was a listing yesterday for one of these bottles signed by each person mentioned above for $1350.00.
Maker's Mark. Years ago, Maker's Mark was considered a low quality bourbon, an inexpensive "rock gut" if you will. They changed the bottle,  started the wax dipping, and substantially raised the price. Recipe is still the same.
Amazing that people would pay $70.00 for this keepsake, and others would pay stupid money for it being signed.
is this a great country or what?

It most certainly is!

DoubleEgger said:

@YukonRon your toe might be broken but your shutter finger isn't. You need to post some pics of your cooks! 

You are right. I will.
When a lot of folks are around it is hard to do, stuff vanishes so fast. Last nights apps, I did the dried pineapple wrapped in bacon with the honey, siracha and Bourbon sauce, which were gone as soon as I set them down. 2 pounds of bacon cut in half, freaking gone. I also did sugar maple smoked mushrooms with deer sausage mixed with cream cheese and chives and Monterey Jack, 20 of those, gone in seconds.
The brisket, same thing. My Beautiful Wife was kind enough to slice it up for me,  I had 2 pieces. Gone.
I feel real bad for My Beautiful Wife, on clean up after the event. A lot to do. Still finding empty wine bottles and glasses everywhere.
All my Southern Rhone blends, I had 16, gone.
When we host, as soon as the Eggs light up, people are all over it. Makes it kind of hard to do.
Trust me, I am not bitching about it, it was a very fun night, we had a blast.
When it is My Beautiful Wife and I, those cooks will get posted. I will do a better job.

Cooking the usual, pork butts.  Of course they are running slow. 

Legume said:

WTH @YukonRon have you been holding out with this recipe?  Method? Cook first as loose sausage, then mix and stuff?

I cooked the sausage With CI, use the smoke of your choice. The I core out large mushrooms and pack with sausage and cheese mixture, topped with rub. The last 15-20 mins I add a dab of the HSB sauce. I go indirect at 375-400F for 30 mins with smoke of choice. When the mushroom caps are darkened, pull and wrap let stand 10-15 mins. Pull the wrap and stand back. If there is anything left I try to get it.

Just made the following for a family member's birthday: 9lbs pulled pork, 5lbs brisket, 2lbs shrimp, 5lbs chicken drumsticks and a bunch of other non-BBQ items. Was quite a feast!

Were gonna do spares but my girlfriend bought a new truck today so we ran out of time. Just egged some burgers on the AR. They were perfect. They were well above the grease flare ups so no more burnt exterior with raw interior. So good. 

@YukonRon thanks - I need to try this.

@DoubleEgger looks fantastic, I had some boudin at a friends house last night, always a favorite.

Duck legs are on now, rendering out the fat.  Hoping to use the fat to crisp up some taters to go along with short rib tonight.

And am trying my hand at making some kimchi.  

@yukonron ribs and rose are on our menu for tomorrow night.  good stuff.

@yukonron pic is looking a little shaky - did you crack open the rose already?  (i did... some for the short ribs, some for the cook)

Beef and pork sliders with ancho chili onions.

Boston Butt!

National Slider Day. These weren't technically sliders, but were really good. 50/50 pork sausage/80 20 beef mini burgers.

My first one with mustard, cheese, tomato, onion, jalapenos, lettuce.

Skipped the bun for my second, pretty much everything else the same from my first.