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    What is your favorite mid-week cook?

    Posts: 2,466
    in EggHead Forum
    Just curious if anyone has any go-tos that they throw on regularly after work? 
    Nothing that takes a long time to cook or prep. I'm talking...  light the grill, go prep the food and sides, throw on the grill.

    My routine go-to is salmon.  It is easy to pick up on the way home (usually previously frozen wild, but sometimes fresh farm raised).  It cooks fast and picks up the flavor of your seasoning and the lump/smoke that you use.  I'll usually start some rice when I'm lighting the grill, and by the time the rice is done, so is everything else. 

    I throw the salmon on flesh side down direct, jiggle it once to un-stick from the grates.  Flip when the color/char is right on the top and then let it finish skin side down until it reaches your done-ness.  It typically stays on the skin side significantly longer than the flesh slide.  The skin protect the meat while the inside reaches temperature.  We usually go medium-rare on salmon, but the cook time depends a good bit on the thickness of the cut. If the fish you are using is a little more pungent smelling than you like, after the flip is a good time to hit it with lime, wine or more marinade.  That's it though. Other than some salt to finish.

    Looking for some more ideas though.  Whattya got?

    FYI - below is the most recent salmon cook I had taken pictures of.  Asparagus is a common quick addition.  The steak and taters were an anomaly. Must have been a weekend cook.
    That salmon is MR on the inside.
    LBGE/Maryland
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    • Posts: 14
      Pork tenderloin.  Serve it with brown rice, which takes around 45 minutes.  And I usually cook the pork on the gasser because I am lazy after work.  Anyway, start the rice, start the grill, season the tenderloins, cook them for about 30 minutes to 145ish, then rest a few minutes, and everything finishes around the same time.  If I'm using the egg, I start the fire then start the rice.  If rice finishes early, no problem.  If I'm making other sides, there's plenty of time to throw them on.  Hard to screw up, relatively inexpensive, and rubs take well to it.  Since there are two in a pack, I  use two different rubs, typically something spicy like jerk for me, something milder on the other.
      LSG 20x42 offset, LBGE, 36" BS griddle, and more.  Piedmont Triad, North Carolina.
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    • Posts: 33,881
      just went home for lunch and did a simple stirfry, 35 minutes including the drive 3 miles each way, the cooking and eating
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 42,109
      Humpback whale filets for Wed.
      ______________________________________________
      I love lamp..
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    • Posts: 42,109

      ______________________________________________
      I love lamp..
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    • Posts: 6,481
      Our meat market sells cheap, preseasoned chicken thighs or leg quarters regularly. They are usually $1.39 a pound. I'll grill them early in the week. Then we have tacos, enchiladas, chicken salads, etc.
      Pork tenderloin is a great choice because it leaves a couple of days of leftovers.
      I'll do stir fries mid week.
      We'll have take out fried chicken about once a week.
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 3,458
      Tacos, making some tonight with beef tenderloin. 
      Jacksonville FL
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    • Posts: 604
      Simple bone in chicken breasts. It’s about 3 cocktails from the time I light the egg until we eat. 
      Large Big Green Egg in a nest. North Shore of Boston.
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    • Posts: 34,941
      @MJG - great analog time piece right there.  
      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: 18,598
      edited March 2020
      Pork chops, stuffed pork tenderloins, various cuts of yardbird, stir fry, salmon, steaks, sausages etc. Basically anything that is a high heat cook is fair game. I egg 4 nights during the week on average. 
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    • Posts: 418
      Wednesday is always Barilla Spaghetti day. It has been for about 50 years I think. Married to a nice Italian girl so she has Wednesday planned!
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    • Posts: 1,240
      Tonight we’re going with pizza delivery. Sorry to let everyone down. 
      Michiana, South of the border.
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    • Posts: 416
      Our Costco has had Mahi Mahi filets recently if you can catch them in stock. Fish tacos make a perfect midweek cook on the blackstone.  Cooked some last night seasoned with dizzy pig Mediterranian-ish and a splash of lemon juice. Fantastic meal ready in ten minutes. 
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    • Posts: 308
      Joetisserie pork loin. Outstanding.
      Highland, MI

      L BGE, Primo, and a KJ Jr
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    • Posts: 5,808
       go-tos plan?  I don't have a stinking go-to plan . . . strictly on impulse  =)
      aka marysvilleksegghead
      Lrg 2008
      mini 2009
      XL 2021 (sold 8/24/23)
      Henny Youngman:
      I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
      Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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    • Posts: 6,987
      Pork tenderloin rubbed with whatever rub comes to mind. I will bake sweet potatoes at the same time.
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    • Posts: 2,110
      Bone in chicken breasts only take 55 minutes at 350 (grate temp).  Foil packets with potatoes & onions about 60 minutes.  Asparagus another 30 minutes.  So it’s a meal in an hour, all on the egg!
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    • Posts: 8,173
      edited March 2020
      GaryLange said:
      Wednesday is always Barilla Spaghetti day. It has been for about 50 years I think. Married to a nice Italian girl so she has Wednesday planned!
      I thought Prince was the official spaghetti pasta of Wednesdays.
      Flint, Michigan
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    • Posts: 8,173
      edited March 2020
      https://youtu.be/KlNAYCcxgUw
      Flint, Michigan
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    • Posts: 6,354
      Flank/Skirt/Flat Iron steak for tacos.
      Large and Small BGE
      Central, IL

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    • Posts: 33,881
      Fred19Flintstone said:
      show previous quotes
      I thought Prince was the official spaghetti pasta of Wednesdays.

      prince is boycotted here after borden took then over here in lowell ma years ago and put generations of families out of work. beautiful factory grounds and prince grotto resteraunt, was like a hundred year old college campus with horse and buggy type roads etc.  buy barilla
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 1,808
      fajita-ba-reritta's

      marinated skirt steak w/ peppers and onions (taco seasoning)..

      a little cheese..
      a little sour cream..
      a few jalapenos..
      and a flour tortilla...

      Good eats..

      sorry no pics, but it is a midweek cook.. 

      Have:
       XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
      Had:
      LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

      Fat Willies BBQ
      Ola, Ga

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    • Posts: 8,173
      edited March 2020
      fishlessman said:
      show previous quotes

      prince is boycotted here after borden took then over here in lowell ma years ago and put generations of families out of work. beautiful factory grounds and prince grotto resteraunt, was like a hundred year old college campus with horse and buggy type roads etc.  buy barilla
      That’s good to know.  Thanks Fish!
      BTW, we usually buy Barilla or sometimes Mueller.  When I was growing up, that commercial was ubiquitous and my Mom tended to make spaghetti on Wednesdays.  A successful ad campaign, at least with my Mom.
      Flint, Michigan
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    • Posts: 4,304
      Lamb koftas, chicken breasts, sausages, pork tenderloin and roast chicken (maybe whole, spatchcock or quartered). All of these are easy and quick. For the koftas, I usually light the XL, just because it's easier to control the grease flare ups - lamb is quite fatty and it's easy to start a fire.
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    • Posts: 6,629
      Sorry... can’t help... I’m retired....  =)
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 16
      I like salmon, too.  Tonight was cedar planked sockeye, homemade rice pilaf and green bean almondine.
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    • Posts: 17,125
      JohnnyTarheel said:
      Sorry... can’t help... I’m retired....  =)
      Show off. NV U. One day brother...one day.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 17,125
      Steaks and asparagus.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 614
      I have two.  Pork chops - I buy a whole loin from Costco and cut it into thick chops, which I then separate and store with the Food Saver into portions that are enough for one meal for the family.  Pull a bag out of the freezer the night before, so when I get home from work it is thawed.  Take out of the bag, throw some rub on them, and then grill until done.  Wife handles a salad or other veg while they are cooking.

      Brats.  Super easy, just grill them direct, throw them in a bun and hit with your favorite toppings.  For me it is brown mustard and kraut.
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    • Posts: 2,466
      edited March 2020
      Great tips!
      A few people mentioned pork tenderloins.  Odd thing is I haven't cooked them in years.  Used to make them all the time, then there was that argument about if you should cook them pink or well (pink pork still sketches me out) and then I got the egg and have traditionally cooked fattier meats.
      I'll have to give the pork tenderloin another go! It is an affordable quick cook.

      What temp do you pull the pork tenderloin if you want it not pink, but not dry?


      LBGE/Maryland
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    • Posts: 435
      I cook pork to 140°. Sometimes a portion may have a little pink, but mostly not.
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