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Fast and lazy Sunday cook

Paolo
Paolo Posts: 272
edited May 24 in EggHead Forum
Today I got up late, but before breakfast, I fired up the Egg. A quick trip to the discount store for super cheap rib tips (just $5 each) and a tiny chicken for $3.5. I came home with just about two hours before lunch, so I gave them a quick rub and got them on the grill. In a bit of an experiment, I cranked up the heat to about 350°F to finish in time. Got the ribs wrapped after one hour and finished by noon. I guess the small size of both the ribs and the chick helped. 2 hours for the ribs and just one for the bird.


Have a great sunday everyone!
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Comments

  • Stormbringer
    Stormbringer Posts: 2,515
    Damn fine cook 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • Foghorn
    Foghorn Posts: 10,289
    Yep.  Great cook.  Love how you fit it into the time schedule - like on one of the cooking competition shows.  I think you win.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • GrateEggspectations
    GrateEggspectations Posts: 12,180
    Stunning. I’d tear into those!
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  • lousubcap
    lousubcap Posts: 37,697
    Way to get it done in the available window.  Great results.  
    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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  • loco_engr
    loco_engr Posts: 5,845

    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    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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  • Paolo
    Paolo Posts: 272
    Thanks for the comments! We had a good eat and I was impressed by the fact that you can get decent ribs in such a short time. I must say that those pre-packed ribs with who-knows-what preservatives don’t taste quite the same as fresh meat.
    Still, it’s nice to see more BBQ-style cuts becoming available in grocery stores as more and more people here start discovering what a grill lid is actually used for!
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  • dbCooper
    dbCooper Posts: 2,794
    @Paolo - You have independently reinvented the "turbo" method of Egg cooking.  Have a look here if curious about the experiences of others . . .

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Paolo
    Paolo Posts: 272
    dbCooper said:
    @Paolo - You have independently reinvented the "turbo" method of Egg cooking.  Have a look here if curious about the experiences of others . . .

    Wow, you opened up a world to me!
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  • Stormbringer
    Stormbringer Posts: 2,515
    Looks fab … what rubs did you use?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Paolo
    Paolo Posts: 272
    Stormbringer said:
    Looks fab … what rubs did you use?
    Thank you ! I think this on both without thinking too much:


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  • YukonRon
    YukonRon Posts: 17,406
    Chicken and Ribs. You would be a king in Kentucky. Very impressive cook and perfect for any table, especially mine here in Louisville. 

    Thank you for sharing. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Paolo
    Paolo Posts: 272
    YukonRon said:
    Chicken and Ribs. You would be a king in Kentucky. Very impressive cook and perfect for any table, especially mine here in Louisville. 

    Thank you for sharing. 
    In one of my trips to the US I drove throught Kentucky, the western part at least, entering from the bridge at the Ohio-Mississipi confluence. It was there that I had my first ribs and started thinking about the idea of learning how to do bbq.
    So I might have gotten my inspiration there!
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  • lousubcap
    lousubcap Posts: 37,697
    We will take all credit @Paolo given your prowess.  Thanks for the nod.  
    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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