I've gotta stop looking at this, I'm getting hungery!
Whats for Supper?
- Thread starter Papa Zook
- Start date
Nothing like a little food porn every now and then
. I'm planning on cooking a 5 - 6 lb brisket flat this coming week, allways been a pork guy so I decided I'd try some beef.
Veritas44
Pawn In The Game Of Life
No Pics this time Mike.
Damn near drowned in saliva from the last ones....
Damn near drowned in saliva from the last ones....
No Pics this time Mike.
Damn near drowned in saliva from the last ones....
I haven't done the brisket yet, hoping if all goes well I'll do it Tuesday or Wednesday.
Boy M3, I 'm pretty sure I'd stay with the ribs. Look scrumtious.
Thanks, I have to say they sure were tasty, my best ribs to date. I have plenty more ribs in the freezer
epper:. Right now I'm sitting on 4 pork butts, 5 racks of spare ribs, 6 racks of baby backs and a decent size packer brisket all just waiting to meet the smoke and heat.Just think, I only live a 1/2 mile away and he didn't invite me over for supper.
Don't sweat it, once I get a handle on this egg I'll hook you up.
Felt like taking a crack at some deep dish pizza this afternoon, never had one and never made a pizza on the egg yet. Instead of buying a deep dish pan I picked up another 12" cast iron skillet so I can use it for other task. For my 1st time around it didn't turn out half bad, the wife was impressed. I made a quick no cook sauce out of ground San Marzano tomatoes with some dried oregano, basil, some crushed fresh garlic, kosher salt, fresh cracked black pepper and a touch of sugar. Piled on some provolone & mozzarella cheese at the bottom then put down some cooked sweet Italian sausage, some pepperoni, topped it with the sauce and a little parmigiana cheese. Cooked it in the egg at 425 indirect for 40 minutes and it was chow timeepper:.
epper:.
Veritas44
Pawn In The Game Of Life
You keep it up with this Tempting Stuff and gonna start a Petition to take away your access to this section and Pic Posting....
Looks tasty Mike. ThumbUp
Looks tasty Mike. ThumbUp
- Thread starter
- Admin
- #131
I'm starting a thread about juicing...complete with pics.
Nothing wrong with juice, it mixes well with all types of alcohol
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You keep it up with this Tempting Stuff and gonna start a Petition to take away your access to this section and Pic Posting....
Looks tasty Mike. ThumbUp
I sure did taste pretty good, I've been liking that Egg.
:gah::gah: I know your pain , thats what I tell my son when doesn't invite me over for barbecue ,,,:Wrong:
Looks good to me 3
I have a pizza stone . use it on a regular gas grill. works good once you figure out the process. kind of a mess the first time.
I live only a 1/2 mile away and I didn't get any.
I was worried about the mess since it was the 1st time I've used a stone, it worked out pretty good. I used enough cornmeal to allow the pie to slide around on the peel which made it slip right on to the stone like I'd done it 100 times before, gave myself a big pat on the back.
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:kpzxvq:.
you found the key to the mess. I used flour as suggested by someone I love and trust....
like I said -big-ol-mess. took a hole lot of scrubbing to get the crust amputated from the stone. corn meal is the way to go.
like I said -big-ol-mess. took a hole lot of scrubbing to get the crust amputated from the stone. corn meal is the way to go.
M3 smoked some ribs on his egg today. Low and behold he brought myself and my bride some down and I can tell you they were delicious. They were lip SMACKING GOOD.
I have a friend who owns a Pizza place, his pies are all hand tossed and go into the oven off the peel. When I used to hang around his place I noticed the corn meal and how easy they pie would slide off the peel and move around the oven. The crust of one cooked on a stone is much better than one cooked in a pan, I'm hooked and will do all mine on the stone in the future.
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Mother nature sure has a way of messing with best laid plans, all week I've been planning on doing some baby backs today. For quite awhile ribs have been my nemesis, I have spare ribs pretty much nailed so I decided I'd give baby backs a go. I've never done them until today, have to say I have them almost perfected now. The next time I make them they should be money.
Nothing like cold blowing wet snow, the Egg and CyberQ pit controller did a great job at holding temp. in the storm.
Took a quick picture before I cut them and grubbed, didn't get to fancy on composition, I was hungry
.
I don't have an egg . looks like it works good !
I use an inferred grill . works good for steaks and burgers.(not easy to do indirect heat on)and a small electric smoker about the size of a little refrigerator. using both in combination I have gotten a little better
with ribs. had a couple of runs that were burnt offerings. The smoker is the bomb for pork butts and chicken/ turkey. you can set the temp and time , load it with chips and go to bed. I smoke a butt for about 14-16 hours . re do the chips a couple of times in the middle of the cook. no complaints so far.
I use an inferred grill . works good for steaks and burgers.(not easy to do indirect heat on)and a small electric smoker about the size of a little refrigerator. using both in combination I have gotten a little better
with ribs. had a couple of runs that were burnt offerings. The smoker is the bomb for pork butts and chicken/ turkey. you can set the temp and time , load it with chips and go to bed. I smoke a butt for about 14-16 hours . re do the chips a couple of times in the middle of the cook. no complaints so far.
I went to the Egg because I wanted to change things up a bit, I got tired of getting up at 3:00am to put pork butts on. From what I've been told the large egg I have will run about 22 hours on a load of lump, I'll find out sometime this summer when I do a packer brisket. I used to use 2 propane powered smokers, one cabinet and one round. Both had trays you would put chips or chunks of your smoking wood in for the smoke, temp control was a PIA to get dialed in. So far I've been pretty tickled with the way the egg controls using the DigiQ pit controller.
These are what I had been using for low and slow, I'm going to use the cabinet for cold smoking sausage once I get around to making some of that. I also use a Webber kettle and a Broilmaster gasser, the gasser is great when I want to grill something and get it done quickly.
Decided it was time for some pulled pork, the guys who work on my shift are going to be fed pretty well this coming weekend.
Filled the egg with some lump and cherry & hickory chunks then rubbed the butts down with the Dizzy dust. Put them on at 7:00 pm last night and slept like a baby until 6:00 am this morning.
By 9:00 am I hit my temp and they looked good.
While I had the egg up and running I tossed in some more cherry wood chunks and put some bourbon baked beans on to cook and get some smoke.
3 hours later they were done.
Everything tastes pretty good, going to also make some Sweet & Spicy slaw to go with it.
Filled the egg with some lump and cherry & hickory chunks then rubbed the butts down with the Dizzy dust. Put them on at 7:00 pm last night and slept like a baby until 6:00 am this morning.
By 9:00 am I hit my temp and they looked good.
While I had the egg up and running I tossed in some more cherry wood chunks and put some bourbon baked beans on to cook and get some smoke.
3 hours later they were done.
Everything tastes pretty good, going to also make some Sweet & Spicy slaw to go with it.
Veritas44
Pawn In The Game Of Life
That's It Mike....
Time to Ban You and your Egg from posting Pics.
Dang Fine looking Swine ya did there.
Again, you got my Address.
Hold my breath and wait for the Fed Ex Truck with my dry ice Box of Pork
Time to Ban You and your Egg from posting Pics.
Dang Fine looking Swine ya did there.
Again, you got my Address.
Hold my breath and wait for the Fed Ex Truck with my dry ice Box of Pork
That's It Mike....
Time to Ban You and your Egg from posting Pics.
Dang Fine looking Swine ya did there.
Again, you got my Address.
Hold my breath and wait for the Fed Ex Truck with my dry ice Box of Pork
The egg has definitely upped my game, I used to dread doing pork butt on my other smokers due to the long cook time. When I was prepping for my youngest daughters graduation open house I did 5 butts, had to get up at 3:00 am and didn't finish until around 6:00 pm that night, hated it. I love being able to put a long cook on at night and just go to bed and forget about it.
Another nice thing is the egg hold temp real well no matter what mother nature is doing. I've cooked when its been 10 degrees out, snowing, and raining and the temps have been rock solid. The wife has been enjoying what comes off the egg, I'm going to take a stab at baking some bread on it when I get a chance.
Looks GOOD but I don't see an address.
OH YHEA !! FOOD PORN AGAIN .ThumbUpThumbUp
I'd have an endless line if I was to hand that out
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I've always been a lover of food porn myself
epper:.Welcome to the Trike Talk Community
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