I cooked some'en:Cow,Sheep,Funji,Crustations

Couldn't decide wheather to eat out or cook. Why eat out when you can cook something better at 1/4 the cost? Picked up some large shrimp,mushrooms and lamb from WalMart and couple ribeyes from Brookshires. I normaly don't buy meat from Wal Mart. All the cow and pig is "inhanced". "IE shot up with so much tinderizer and fluid it only remotely resemblizes meat." However they hve been getting in some lamb that is unpresserved at a great price. I have had the chops which were great so tonight tryed the "leg stake". OK First the raws.


Not to toot my on horn but people often ask how I cook so much food off my Medium Egg. Simple...prep. I get everything togeather that the WHOLE cook will need b4 I ever light the fire as above. Then I mix my seasoning/marinade and get my meat ready. Hear I have my ribeyes marinating in Moores and DP's Redeye Express. My shrimp all ready shucked and butterflyed in EVOO, Main sea salt, cracked pepper, and oragino. Lamp marinating in equal parts EVOO, white wine vinigar, pinch mint leaves,tarragon,and fresh rosemerry. The Mushrooms ready to toss in the ziplock with EVOO, Tony's Chachere's and a little Redeye.


Ribeyes with some Hickory at 400ish.


The lamb at a little lower temp with presimmon.


Some shrimp.


And lets not forget the fungus! :laugh:


Wife eats the cow, I make Marry's little lamb dissapear!