What else?

laduckdog · February 2010

Let's see... T-Rexed a ribeye for me and a tuna steak for the missus last night (seared at 650, pulled the ribeye at 140 and it was just how I like; the tuna was done after the sear. No pics, sorry; I was enjoying my Ziegen Bock Amber a little too much. :laugh:

Pizza's tonight - pepperoni for the kiddo, supreme for us. I cooked them at 500 for about 15 minutes. The pizza didn't last long enough for pictures.

Chicken tomorrow.

I've done ribs, brisket, burgers, and a pork butt as well. I still want to try a stuffed pork loin; what else should I try?

mukl · February 2010

I did 2 new cooks this week...Chili and prime rib.

Hungry in Lilburn · February 2010

Prime rib without a doubt. It reignited my love affair with beef....

Village Idiot · February 2010

Get a Spider and a wok, and do Chinese. The possibilities are endless.

Also, bread is a fun thing to do. Your BGE becomes a firebrick oven.

Spring Chicken · February 2010

Salmon or blackened fish, pot roast, peach cobbler, spatchcocked chicken, cornbread, bacon 'n eggs, pizza, grilled romaine, ABT's, Bacon Wrapped watermelon rinds, fajitas, cake, fresh vegetables, to name a few.

But you appear to be off to a great start already.

Spring "An Endless List Of Possiblilies Keeps Growing" Chicken
Spring Texas USA

Brokersmoker · February 2010

ABT's, my brother has labled them the BEST appetiser that he has ever had :laugh:

laduckdog · February 2010

Thanks for the suggestions! I forgot I have done ABT's several times as well.

I really like the idea of dry aging my own beef, so that is in the future. I would like to try some different breads and getting a wok to do Chinese is on my list. Gotta add spatchcock chicken to that as well.

What else?

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