Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rockin th EGG tonight !

Pizza looks great. I do mine on the top grate on my Big Steel Keg as it seems to melt the cheese and cook the top faster.

Guess I'm just a sucker for this EGG!

Tonights meal that consisted of bacon wrapped shrimp kabobs which had fresh fixins from our garden like zucchini, yellow squash, and onions. Also done up a few ears of sweet corn and wife fried up a bit of okra.

AT THE START


IN THE MIDDLE OF THE COOK


ON THE TABLE




Hope you have enjoyed.

Ricky, ever try the okra on the bbq or egg? Just skewer, salt and pepper, maybe some garlic. Give it a try. I have rubbed it with olive oil too, but it isn't needed. Will roast up nice, no slime.

I LOVE the koozie! I will miss hunting with Chris this next season. Gone but never forgotten

give that corn some char.............

Char yes.
Other times I'll soak the ears, husk on,silk removed, in water. I'll then wrap the corn with bacon, slide the husk back on, tie with string and grill.

Because they hold up to the high heats and provide a better seal for smoke.

Open your oven door and you will see that same Rutland gasket is just about as close in proximity to your food items as the bge seal. Also, do a couple of google searches and the myth is dispelled even further. General rule of thumb is to simply avoid rubbing up against the gasket. Thus, not opening up to the fiberglass. Those rutland gaskets are pretty well sealed.

On different note, I run a couple of my cookers with no seal or felt at all and have no issue whatsoever Just to lazy to replace frankly.

Looks good; I would have done kabobs/corn with direct heat on a raised grid. As EH said, get a little char on there.

It all seemed to taste good! I did everything indirect @ about 400 degrees. About a half hour cook time for it all.


... currently tryin to figure out what to put on the Egg this Sunday. I might try another rack of ribs or maybe a whole bird. Should have time to do whatever I'm in the mood for.

Smoke a turkey breast. Nothing does turkey better than a ceramic cooker.

Mo betta...

Just got through with trimming up a spare rib & applying a homemade rub to it. Plan on getting up in the A.M. & getting the Egg fired up. Very excited at getting to try another rack of ribs tomorrow! Shooting for a sweet KC style rub & sauce for this go round. We will see.

whole brisket on mine tomorrow

The wife came home with a flat for tomorrow, not sure how I'll do it yet. Damn flat.

I need more time spent on my Egg before I attempt a brisket.

I was wanting to try a whole bird, chicken or turkey, for the 1st time tomorrow on this smoker but was over ruled by the little lady who put in a request for more ribs. Apparently she liked the last batch more than I thought!

My homemade rub tonight consisted of brown sugar, white sugar, garlic powder, chili powder, black pepper, white pepper, sea salt, cayenne pepper, paprika, celery salt, and Lawry's seasoning salt. Can't wait to see how it taste ... it had a great color to it when all mixed up.

Well my 2nd run at ribs on my new Big Green Egg is underway! I am confident that there will be improvement from the last batch. Went with my own rub this time instead of store bought.


Here's the ribs all rubbed down before going in the fridge last night.



Here's a couple pics of my fire after it was built. Once I got the lump burning I added a good hunk of apple & also a hunk of hickory. Then spread out some smaller cherry chips.



LOTSA SMOKE FLAVOR FOR THESE RIBS!!!



Here's the ribs after placing on the grill rack over a drip pan filled with some apple juice for added moisture.



.... and finally my favorite part! The Egg all closed up with smoke belching out the top vents. I could watch the smoke pour out the top all day long if momma would let me!




Hope you have enjoyed. I know I will in about 6 hours! LOL!!!

I pigged out on my ribs today. They were excellent & I'm feeling stuffed.

I did them up @ 225 degrees for about 3 hours then placed them in foil & rubbed them down with honey & poured in some apple juice. Closed them up in the foil and put back on the grill @ 250 degrees for 2 hours. Pulled them from the foil & coated with Super Smokers KC style BBQ sauce. Went for about thirty minutes each side to allow sauce to carmelize & pulled them. Placed in foil again & let them rest for about an hour.

They were scrumptious!

Got to spend some quality time with the Egg tonight. My tablefare consisted of Salmon(did the brown sugar & maple syrup for seasoning), potatoes, sweet corn, & a couple of franks for my boy. It all turned out excellent!



I'm really cooking a lot more since this BGE showed up. Made a phone call tonight & will be picking up a full pallet of Rockwood Lump sometime next week. That will only encourage me to use the Egg that much more!

All looks good and the more you use it the better you learn your grill.

Chalk up another!





Enough with all the indirect cooking. It's time to place the plate setter to the side and do some direct cooking on my Egg. Now, to just figure out what tomorrow might bring ... Sundays are a great Egg day!