...wife strolled by and saw me cruising the BGE forum.[p]she starts singing ala John, Paul, George and Ringo...
"you are the EGG MAN, coo coo ka-choo..."[p]ok
i was tempted to sing back "and you are the walrus", but I dinnit.[p]So anyway. What's a guy to do when you have folks over, and you're doing some ribs or brisket say, and she wantsta know "when will it be ready?" I mean, what the heck kinda question is THAT?[p]I once answered "when I say it is" but that, let's just say, didn't work well in the LONG term as well as it did in the short term.[p]What do you guys do with the wife when it comes to the egg?
(...and I don't mean 'brined' or even 'spatchcocked'). Is it best to send her shopping and drink beer with the guys while the ribs are on?
ed egli avea del cul fatto trombetta -Dante
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Good call on the walrus. My wife actually invites people over and then tells me a couple days ahead, Oh by the way can you cook ribs on Sunday. No problem, I'm usually always on time since I'm cooking.
We usually agree on a 15-30 minute time frame. But the guys always huddle around the EGG since I'm the only one that has one in our circle of friends.
The only time she gets testy is when mom-in-law visits (tonight is the lucky night), then has to eat at a certain time.[p]CWM
"Just about anytime now" is still an evasive answer, best answer is "when do you need it done?" then adjust cooking temp to comply. Ive been married for 25 years and had a ceramic grill almost as long, ive learded to say yes mam and then claim a misunderstanding.
i hear ya.
i only get into trouble when it's something i do lo-and-slo and i don't want to crank it up too much just to hit a target temp.[p]cuz lo and slo can sometimes be off by 45 minutes or so.[p]when timing is critical, i toss on some steaks or chicken. good old standbys.
And you are the walrus would probably not be an acceptable response.[/b]
Easy, get them to do the cooking, while you sit back with a cold one! Qbabe prefers it that way!
Actually, my wife and I have an understanding about what we call each other, and I would/could never in a million years repeat here what I call her. Walrus would be most acceptable. :-) But as for wives, heck, my wife bought me my egg, so I try to cook what she wants when she wants. On the other hand, we always eat around 6, so I always shoot for six. Of course, sometimes I make it and sometimes I don't.[p]TNW
Good answer! Always better to ask for forgiveness than permission.[p]Around our house the correct response is "Yes, dear." The wife even got me a tee-shirt with that on it. Grin![p]Kelly
thats why i have 3 grills, couldnt stand the wait.
do a low and slow with quickies till its done.
For some reason, with a few notable exceptions, most just don't get the egg. They expect to see you opening and closing the dome. My wife thinks everything should cook faster because I can cook at high temps. So, if you're preparing a meal for her or guests, ask when it's to be ready and plan accordingly. Otherwise, cook when/how you wish and it'll be ready when it's ready. Wise move not mentioning the walrus! And they say we don't learn from our mistakes!
Man, I laughed til I had tears at you guys on this one. I don't have a BGE yet. I'm still cooking in the ground, so the question of when's it gonna' be done has been asked quite a few times here. I just hope Racin88 dosen't see this and tell me "Hey, I thought you said the BGE would be faster".
skwerl_x convinced me to get an egg and he talked about his cooking 'three times a week' at least, which i thought was far-fetched.[p]ha
i'm right there, too. easily saturday and sunday. usually one other noght midweek. [p]on saturday, at the mere suggestion of grilling by the NEIGHBOR wife, I sparked off some porterhouse steaks, shrimp, and three or four side dishes in under an hour or so. needless to say, cooking for the wife has it's dividends.[p]...a totally unexpected development is that my three year old son is an utter steak-snob. he will NOT tough medium or medium well, and when he's at his gramma's he makes them do it rare or medium rare. no kiddin'
there was a TINY bit of left-over porterhouse steak from saturday (i usually polish it off, but we had shrimp, too, forgive me).[p]well
i came in sunday from the yard and she'd kindly re-heated it.
along with some chinese food.
in the oven....[p]at 400 degrees....[p]for about 20 minutes.......[p]alas. i took my piece down to the workbench and nailed it on a shoe in place of the heel. said, "well, that saved a trip to the shoestore"