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

Sean~

Mushrooms were saturated heavily with the Italian Dressing ... family likes the taste from it. I prefer fresh salsa on my mushrooms but sometimes I'm overruled.

Did a little Egging on my bday and this is what I managed to come up with.


Threw together a nice Grean bean casserole in my CI Dutch Oven. Here it is before tossing on the Egg. Oh, these were fresh Beans straight from my garden. Yum!



Here's my plated shot of the bean casserole. 1st time of doing this on my Egg and really loved the little bit of smoke flavor it added to the beans. I kept the lid off the Dutch Oven throughout the entire cook.



Then it was time to fix some Steak Kabobs with fresh veggies outta the garden. Zucchini, Onions, Mushrooms all cooked raised direct.



All in all, a good meal and a very Happy Birthday!

Headed to an Annual neighborhood Fish Fry today. Got up early and prepped some appetizers to take with us. Going to try some Pig Shots on the Egg for the 1st time today.



These are going to be a hit I think!


Here they are after an hour into my cook. Going low and slow so that the cheese doesn't boil out of them.



I dumped a full beer into my catch pan along with some Apple Cider vinegar. The smell was amazing when I lifted the lid to take a peak.

Since I didn't get a sample, they must suck!

I mean, look at that bacon wrapped glop and crap. how do you face your friends?





Insert sarcasm what ever here!

Looks Good.

I forgot to give you all a finished pic yesterday of the Pig Shots ... they all enjoyed them at the party. Lots of compliments and they were a good little finger food for the occasion. I did these up indirect @ 250 degrees for about 2 1/2 hrs. Decided to pull them after the cheese filling started browning up ... didn't want the centers to burn.

Here they are coming off the BGE



and another after pulling them





I would do these again for sure. Especially for party purposes. If I do them again, I'd like to try glazing them with a sweet bbq sauce and see what that would do.

Been a while since I posted here ... been slacking I suppose

Still cooking on the Egg a bunch. I've just been cooking ordinary meals on it lately.

Bacon wrapped pork tenderloin


Baby back ribs


... and my Thanksgiving turkey







Hope you enjoyed!

what did you smear all over that turkey? Margarine??

I've been wanting to coat one in Dukes. Maybe this weekend!

This is the recipe I followed on my turkey, 2yrs in a row Ive done it this way and had excellent results both times:

http://www.nakedwhiz.com/madmaxturkey.htm

You bastid!

Lol!

Got the chance yesterday to try my 1st ever stuffed deer heart on the Egg. Talk about yummy and finger licking good!






Here's a pic of it after about 1hour cooking on the Egg




Here's a finished shot along with plated shot. Cooked @ 325 for about two hours and forty-five minutes. Might have over cooked it some but it was still very good!






Thanks to eh76 for posting this recipe some while back! I always previously fried my deer hearts but not any more ... stuffed is the way to go!

My 1st cook on my new little portable Egg was a success. In fact, I felt like I hit this one out of the park! Purchased a 6 1/2lb Prime Rib from the local grocery store and loaded up the new MiniMax to make a road trip over to my mom's for our holiday gathering. I quickly got it lit and this little cooker comes up to temp fast compared to my XL. Settled my dome thermometer in @ 325 for my cook.



I chose to cut/score my meat in a checkerboard pattern about an inch deep across the entire top of it. I then chopped some fresh herbs consisting of sage, thyme, rosemary, and tarragon. Softened a stick of butter and mixed the herbs in with it. Then I rubbed this mixture into the top of my Prime Rib carefully working it deep inside these cut sections and all over the top side of it. Then I finished it by sprinkling on some fresh ground black peppercorn and garlic sea salt.



I decided to cook this with the reverse sear method. I went indirect at 325 degrees until I hit an IT of 120, then I pulled my indirect stone and ramped the temp up to 600 degrees and did a quick sear for about a minute or so each side.



I then wrapped my Prime Rib in foil and let it rest for 20min before slicing it open. I'd say center pieces were a nice medium rare with the end pieces ending up at medium to medium well. It worked out great because we had a decent group of people and everyone got a cut of meat cooked the way they preferred it. I got tons of compliments from everyone and that always encourages me to keep cooking on these Eggs! This new little MiniMax is a serious little cooker. Lol!

Thats a thing of beauty right there

RB how much does that little guy weigh?

Mike, do you have one of these??

Hot damn, looks good. But I am stuffed with my own prime rib. Went out of town for my third family Christmas and got a 4 1/2 pound choice roast as a present. Fresh lemon thyme and rosemary from the yard, garlic and some Montreal spice. 120 and let rest, some cheddar biscuits and a salad. Rare on every cut but the edges and life is good.

Thanks! The entire family enjoyed it. When bellies are full ... everyone is happy.

byc ~ It's pushing right around 80lbs and is a tough task to carry completely assembled by myself. I prefer to pull the guts out(ceramic firebox, ash grate, ceramic extension for grid) and it makes it a much easier task. 2 people and it's a breeze! It's portable, but not the lightest. I love having an Egg now that I can take with me to different places!

Thanks Sean! It's always a great compliment when you say it looks good. That was actually my 1st ever attempt @ a Prime Rib ... pretty simple cook really. I think I will start doing one every year for my family over the holidays. Not the cheapest cut of meat by no means, but a real treat for everyone. Paid $8.99 a pound. Crazy prices IMO!

so design-wise more like a mini-XL? May have to look into one of those.

I have a small and a couple of mediums but the cooking surface on yours looks just right for tailgating.

Thanks!

David

And oh yeah! Beautiful PR!!