What is On Your BGE?

RhumAndJerk · November 2002

Well, here it is Saturday afternoon. The leaves are brown, red and gold. A chill breeze is a blowing and there was even a little snow last night. I have completed a trip to the West Side Market and the menu is set: Red Beans and Rice and a rack of Ribs with some Dizzy Dust. It is time to fire up the Eggs and get a moving. [p]That is what I am cooking, what is everyone else cooking?[p]Hey KennyG Hungry?
RhumAndJerk[p]

Mop · November 2002

RhumAndJerk, why its butterflied chicken rubbed up with Texas Rib Ranger's seasoning, roasted potatoes and fresh crusty Italian bread.[p]washing it all down with ice cold Sleeman's Silver Creek...
[/b]

Carl T · November 2002

RhumAndJerk,[p]Yesterday, a small family owned market that cuts their own meat had a special: Whole beef tenderloins at 4.99/lb. Myself, and another egger from work split one. This afternoon its roasted potatoes and filets. [p]Carl T

Gandolf · November 2002

RhumAndJerk,
Got an eight pound brisket flat.......First try was terrific a couple weeks ago.....got high hopes for this one. Sunday dinner. Ummmmmm

BajaTom · November 2002

RhumAndJerk, I've got 2 nice size pork loins wrapped in bacon with a spicy dry rub smok'in away right now. Should be done by dinner time. The weather is absolutly outstanding. I'll catch a little football and drink a cold one here shortly

The Naked Whiz · November 2002

RhumAndJerk,
I've got an 8 pound brisket flat. I can't cook brisket to save my life, but maybe if I keep trying.... I was in Dallas last week and had a sliced beef sandwich at Dickies. Man, that was good. You just have to gently press your teeth ever so slightly into the bun and then pull back to get a mouthful of tender juicy brisket. I want to cook like that. We'll see how this one turns out and then go from there...[p]TNW

Tar Heel Smokey Mon · November 2002

RhumAndJerk,
Two 5lb Boston Butts over night.

BajaTom · November 2002

The Naked Whiz, I wish there was someone out there who could tell us the secret to a really tender and moist brisket. Mine are always dry.

RhumAndJerk · November 2002

BajaTom,
Give this recipe a try. It seems to work for me.
R&J
[ul][li]EW's World Class Brisket[/ul]

KennyG · November 2002

RhumAndJerk,[p]Damn, wish I had seen this earlier. I'd already be over your house. Anyway, just back from Miles farm market and it's N'awlins night. Got some new red potatos bubbling away in Zatarains shrimp and crap boil and some nice catfish fillets rubbed down heavily with essence of Emeril. They will be grilled hot and fast (with Tabasco barrel chips) on small junior, heating up as I type.[p]Let me know if there are any leftovers.[p]K~G

Wardster · November 2002

KennyG,
Wait a minute.... Did you say Tobasco barrel chips?!?! Where can I get some of those? What flavor do they add? They sound great...

Painter · November 2002

RhumAndJerk,
KennyG's Wings. The man with all the cookers, not the guy blowing his horn.
Bob

RhumAndJerk · November 2002

Wardster,
Have link ... Will Buy.[p]They are very good.
R&J
[ul][li]Tabasco Wood Chips[/ul]

RhumAndJerk · November 2002

KennyG,
The boys are on the way over, but there may be some left tomorrow.[p]Did you move your egg yet?
R&J

Fritz · November 2002

RhumAndJerk,[p]Inspired by KennyG I am doing chili on the egg for the first time. Instead oif some light mexican brew I put in a dark homebrew knockoff of Cuzco. It has a hint of chocolate in it. :-)[p]Fritz

KennyG · November 2002

RhumAndJerk,[p]Bro and Sis in law, visiting from FL, were dinner and overnite guests last evening. I tweedled a favor and got Bro to move Humpty medium into the garage for me. The entire family has now been reunited.[p]Ken

What is On Your BGE?

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