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Weekend's over-What did you cook?

HammerHammer Posts: 1,001
edited 3:44AM in EggHead Forum
It'a always intresting to see what the people on the forum cook over the week-end. So what marvelous cooks did you do on the BGE this Weekend?
Me? T-Rex Steaks served with a 1998 Gnarly Vines Zinfandel from Louis Martini. It was hard to determine which was better.



  • singramsingram Posts: 31
    Hammer,[p]At the Florida Fest yesterday I cooked duck breast and served it as peking duck followed by ABT's with smoked duck confit and goat cheese.[p]I'm just about to pull a T'rexed steak off of my new cast iron cooking grid for dinner tonight.[p]Steve
  • Hammer,[p]Great question. I really enjoy these before/after threads.[p]Friday ... Sam's Club salmon brushed with EV olive oil and sprinkled with dill, corn on-the-cob grilled in the husk, salad, Budweiser.[p]Saturday, TRex strips with Cow Lick, salad, Budweiser.[p]Sunday (on the Egg right now), chicken leg/thigh pieces rubbed with Jerk seasoning, grilled brocolli, salad, Budweiser.[p]Dave
  • LanceLance Posts: 11
    Hammer,[p]Today, I cooked 3-1-1 Spare Ribs w/ Williams Bros. BBQ sause. Also, I hickory smoked two Vidalia Onions @ 300 deg. that I cored out and sauteed the core with butter and bacon and then stuuffed it. Then cooked indirect for 1 hr. It was awsome!!!
  • HammerHammer Posts: 1,001
    Sounds good! What did you stuff the vidalia with?

  • HammerHammer Posts: 1,001
    Dave's Not Here,
    The Bud man shouls send you a free case! I love Bud, but a long neck PBR is hard to beat!

  • HammerHammer Posts: 1,001
    Let me know how the cast iorn grill did. I bought one, but haven't used it yest.

  • Mr. HydeMr. Hyde Posts: 99
    Hammer,[p]Wicked Grin chicken thighs, veggie pizza, cheese and roasted garlic pizza, ribeye steak, Jamaican Firewalk chicken wings, and Raging River shrimp.
  • PeggyPeggy Posts: 122
    Mr. Hyde,
    Please tell me about raging river shrimp...[p]Peg

  • newsensenewsense Posts: 32
    Tonight I made the Naked Whiz's spatchcock chicken. Simple to do, perfect for a family of four. Served with fresh green beans (boiled, then sauteed with butter, garlic, rosemary and red pepper flakes and a salad.[p]Tomorrow, we will have chicken-noodle soup... the chicken bones are being boiled to make the stock even as I type this message.

  • QBabeQBabe Posts: 2,275
    Hammer,[p]Friday - Wicked Honey Roasted Almonds, Smoked Catfish Spread, Diana's Black Bean Salsa Salad, and Bonesmokers Bahama Mamas (Ray, that's a GREAT recipe, though technically I didn't "cook" it).[p]Saturday - Spicy Breakfast Cassarole with Roasted Picante Sauce and Fiesta Guacamole, Sweet and Spicy Chicken Wings, Blazin' Hot Chicken Wings with Thick-As-A-Brick Bleu Cheese Dip, Meatloaf and Goat Cheese Mashed Potatoes.[p]Sunday - The last of the Wings from yesterday...![p]Tonia

  • FatDogFatDog Posts: 164
    On Friday I did a 2-1/2 pound pork roast slowly over hickory chunk for use in some chili for an upcoming Sunday School soup and bread party. Followed up late that evening with some pita bread on the pizza stone. Saturday evening brought the chili cook - about 2 hours in a cast iron Dutch oven. Today it was some pork loin chops and chicken wings ... both with Carolina Treat bbq sauce. The egg is finally cooling off for a night's rest until I get back at it tomorrow with Cornish game hens.[p]Doc

    [ul][li]FatDog Smoked Pork Chili[/ul]
  • BeerMikeBeerMike Posts: 270
    Hammer,[p]Friday and Saturday - Not able to cook out. :([p]Sunday - New York strip for lunch and 3-1-1 baby back ribs for dinner. Didn't even shut the vents after lunch. Just kept a cooking and drinking beer.[p]Ordered 6 - 8lb pork butts from the local butcher for a low-n-slo starting on Wednesday evening. Cooking for people staying at the local Ronald McDonald House. :)[p]

    I think it's time for another beer!  Beer drinking (legally) since 1984
    BGEing since 2003
    2 Large BGEs and 1 XL BGE 
    Sold small BGE and 3rd and 4th large BGEs (at wife's "request"....sad face)
    Living the dream in Wisconsin
  • Hammer,Boston Butt pulled pork. It was injected with Cajun garlic sauce, covered with mustard, garlic powder,and lots of Ken Stone's award winning Guilded Splinter rub. Smoked over aged hickory nuts...EVERYONE said it was the best "THANG" they had ever eaten. (We talk like that). First time I used the injected liquid garlic, great stuff!!

  • BobinFlaBobinFla Posts: 363
    Hammer,[p]10 pounds of Jamaican Firewalk wings
    Dizzy Cowlick Breakfast Brisket
    Pork Butt
    Grilled 'taters and grilled sweet 'taters
    Stuffed Pork Loin
    Spare ribs

    and I sampled some of everything (I think) that Q-Babe and Mr Hyde cooked, too.[p]then tonight, more ribs and grilled corn on the cob that I forgot to cook yesterday.[p]BOB

  • BobinFlaBobinFla Posts: 363
    singram,[p]It was all great, too! Thanks for feeding us!
  • Steve-BSteve-B Posts: 339
    tn slagamater,
    MMMMmmmmmm. Did you do that regular low and slow? ~20 hours. Or hotter and shorter? I sounds wonderful!

  • 007007 Posts: 10
    Hammer, I've had my BGE three days and can't stop cookin. I cooked the Worlds best pork tenderloin yesterday, some hamburgers and a drunk chicken today. There is a pork butt getting ready for Tuesday. Stay tuned, story @ eleven.

  • ChuckChuck Posts: 812
    Hammer,[p]Friday, flank steak. Saturday, strombolis. Today, 2 butts, a chuck roast, ABTs and grilled pinnapple for desert. Not a Florida Eggfest menu, man that sounded like fun, but still some good eating at the Watson house.[p]Have a great week everyone!!![p]Chuck

  • chucklschuckls Posts: 399
    Hammer,[p]Today, Jamacian Firewalk chicken thighs. Foodsavered 'em for lunches next week.[p]Yesterday, smoked almonds ala chuckls. I'll be posting a recipe and photos in the near future.[p]Chuck
  • Steve-B, 225 dgrees for 16 hours, then bumped it up to 275 for another hour.Pulled at 200 internal temp to rest. It was the best bark I have ever had,too...

  • ShelbyShelby Posts: 803
    Did a couple slabs of baby backs. Came out excellent. I know it's been mentioned and almost the standard, but I tried coating with mustard before putting on the rub. Came out the best.

  • BordersBorders Posts: 665
    Sounds awesome. Your best bark ever?? That had to be good. How many pounds was the cut?[p]Scott

  • Four briskets, four racks of ribs, tried an overnighter on the new egg and failed. Temp was real low at 7:00am, I threw four butts away, oh well better luck next time.
  • BluesnBBQBluesnBBQ Posts: 615
    Meatloaf Friday night. That's all of the Egg cooking I did this weekend. I spent the night at the firehouse Saturday, and helped cook some chicken breasts and drumsticks on a gas grill for dinner. They turned out pretty good, and it was so long since I've used a gas grill it was almost like a learning experience. [p]Maybe I can convince the Volunteer Fire Comission to give my department a budget for a large Egg and a large supply of lump and I could teach everyone there how to cook on it. :)
  • Hammer,
    Sat. nite was blackened chickened breast using Ken Stones Wicked Grin rub. Sunday evening was 1/2 lb. burgers mixed with onions and mushrooms, seared with Gilded Splinters rub. I tell you, my large has not been used lately due to the mini being so easy to lite, cook and eat. For small meals it just cannot be beat.

  • singramsingram Posts: 31
    Hammer,[p]Made beautiful wide grill marks. I seared for about 1 1/2 to 2 minutes per side, didn't rotate on each side since the grid is so wide anyway. When I put it back on to finish I rotated it, the grid still had enough heat to put the cross hatch sear on. Delicious steaks!![p]Steve
  • BlazeBlaze Posts: 32
    Hammer,[p]Friday-T-Rex Steaks on the Small[p]Saturday-Baby Back Ribs on the Large[p]Both served with a 2004 Miller Lite ;^) [p]We were asked over to my BIL and Sister's house Sunday evening. Had to eat a steak off one of those metal contraptions. Oh well it was a good weekend, ribs were some of the best I've ever made (so da wife says, and she's usually pretty honest, though it could be a conspiracy....).
  • HammerHammer Posts: 1,001
    Sometimes we have to do, what we have to do. A steak on anything other than a BGe is just a steak IMO.

  • HammerHammer Posts: 1,001
    Sounds like you had a workout on the Egg. What happened on the overnighter? Throwing four(4) butts away had to be a bad feeling; it would be for me.

  • BlazeBlaze Posts: 32
    Hammer,[p]Yep, grin & bear it...after all it's about the company not the food, right? [p]

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