The Vegegrilltarian
The first rule of egg club is: you do NOT talk about egg club.
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What Are You Chef-ing Tonight, Dr?
Comments
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Lately nothing more than pedestrian cooks. In a funk, or lazy, or ?? But is what it is. People still get fed.Tonight was chicken sandwiches on the BS. Bacon, lettuce, tomato on Dave’s bread.Clearly an amazing photographer, just turned down National Geographic 🤣
LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas -
roasted red potatoes for a potato salad. never thought to roast them before, next time with some smoke in the egg
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Butterflied boneless center cut chops and baked potato
Fort Wayne Indiana -
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Mrs.C won't take me to Costco often. But when she does
Dinner tonight, oh myFort Wayne Indiana -
@MasterC- you prefer cooking them rolled or unrolled? Great score.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Rolled and tied. Salt, pepper and garlic for the seasoningFort Wayne Indiana
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The second reason Mrs.C questioned my enthxusiasm of accompanying her to Costco might have been the next thing I put in the cart after the steaks
Fort Wayne Indiana -
great price on those @MasterC
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inspired by a recipe for roasted butternut squash on the BGE site. but we didn't have all the spices and only a white onion. We did have the Vidalia Onion Sriracha BBQ sauce so there's that
ready for the fire...
with 20min left on the cook, I raised the squash and tossed in a quick and easy frozen pizza for a two level meal.
cooked, transferred to platter and Aioli sauce drizzled over the whole thing.
halfway through the cook, my new inkbird IHT-1P thermometer arrived at the door - timing is everything.~~
Large BGE, Jonesing for a MiniMax -
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Variations on a theme. Grilled Greek chicken sandwiches and a fennel, berry and burrata salad. Everyone ate well, including the little ones.
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Do you need a son?GrateEggspectations said:Variations on a theme. Grilled Greek chicken sandwiches and a fennel, berry and burrata salad. Everyone ate well, including the little ones. -
Assuming you mean you, I’d have to perform some reference checks and also see how you stack up relative to the incumbent.Campbell2N said:
Do you need a son?GrateEggspectations said:Variations on a theme. Grilled Greek chicken sandwiches and a fennel, berry and burrata salad. Everyone ate well, including the little ones. -
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Made some ABTs today. Rolled the cream cheese in “It’s My Rub” and added a piece of Conecuh Hot and Spicy sausage. Conecuh makes everything better.
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Scallops, risotto and salad
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Anxiously awaiting my order of Conecuh!DoubleEgger said:Made some ABTs today. Rolled the cream cheese in “It’s My Rub” and added a piece of Conecuh Hot and Spicy sausage. Conecuh makes everything better. -
I learned something todayLetsEat said:
Youngest daughter requested aebelskivers for breakfast. Jacksonville FL -
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😂Dobie said:I would put a dirty fork in that 😎THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Sushi
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@LetsEat , what brand aebleskiver skillet is that? I have a Lodge one that I’ve had for years before I actually starting using it for aebleskivers. Wife and kids love them.LetsEat said:Youngest daughter requested aebelskivers for breakfast. 
My first batch are always duds, but then the subsequent batches get better once the temperature dials in. Your stovetop is much nicer than mine — glass top electric here, so the heat distribution is finicky.
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200 and on the fence about pulling it or not
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@Elijah It's all about the feel. Temperature is just a guide. FWIW. BTW- sweet bark.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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@lousubcap I don't know the feel. It'll be good but I don't know until I try it if it's going to be where I want it. I ended up at 203. Pretty odd brisket. The point was the majority of it
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I bet it smells great at your place.
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Start poking it in the thickest part of the flat. Use a thermometer to poke it. Pretty much where your probe is currently installed. Poke around there. If it is easy to slide the thermometer in there....like poking a stick of butter - its ready! This could happen at 199 internal - it could happen at 205 internal. I will say that yes, some parts may always have more resistance because of some fat that didn't render/break down....but when the majority probes easily, you are ready. Don't forget to let that thing sit on a cutting board in the kitchen for 30 minutes or so before slicing.....or holding in a cooler.Elijah said:@lousubcap I don't know the feel. It'll be good but I don't know until I try it if it's going to be where I want it. I ended up at 203. Pretty odd brisket. The point was the majority of itLarge, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Ended up pulling at 203. Should have pulled it when it felt right at 200
It was good and we almost ran out even with sides and 2 lbs of sausage
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