Red's Food and Cooking Throg (1 Viewer)

[RedmondLonghorn]

Figured I'd give the whole thread-blog thing a try. (And I have coined a term for it: throg. I plan to copyright that term so I can make boatloads when it takes off.)

I like to cook. And I like to eat.

If you don't care about cooking and/or aren't interested in looking at pictures of food, this probably isn't going to interest you.

Dinner last night:

Had the whole family for dinner, so I broked down two whole chickens (that were on sale for $0.99/pound) and put them in a marinade for several hours.

I was inspired by this recipe (http://www.davidlebovitz.com/2010/03/roast-chicken-recipe-caramelized-s/), but I also added some white wine, slices of lemon, and a couple spoonfuls of dijon mustard.

Baked it in the oven for 45 minutes or so. Here is the finished product: http://imgur.com/zAwpyVo

I also made some wild rice pilaf, carmelized brussels sprouts with honey-chile glaze and roasted beet salad. Here is a not so artistic pic of the plated meal: http://imgur.com/4p5Ig85

 

[RedmondLonghorn]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

 

[RedmondLonghorn]

"Truck Stop" Enchiladas:

Filling is left over Truckstop Chili (does not include beans because I am not a shameless Philistine)

http://i.imgur.com/iOSvsIR.jpg

http://i.imgur.com/a9b5ruN.jpg

 

[RedmondLonghorn]

The Best Steaks I Ever Cooked:

2"+ thick NY Strips, seasoned with Trader Joe's coffee rub, black pepper and salt

http://imgur.com/OSnCT9V

I wanted to cook them to Medium Rare, but I also like a real crust on a good steak. This posed a challenge with steaks this thick.

My Solution:

I set up my BGE for direct grilling at about 275 degrees and added some wood chips.

I put these steaks in the Egg for about 15-20 minutes

Meanwhile I heated up a Lodge Cast Iron pan on the side burner of my gas grill until it was smoking hot

I then transferred the steaks to the pan in order to sear them: http://imgur.com/XfXdnQt

Then I rested them properly: http://imgur.com/jskfl8Z

The final product was cooked exactly how I wanted: http://imgur.com/7smXi9y

To say I was pleased with how they came out would be a major understatement. They were, in fact, perfect. The outside was crusty and delicious, the inside was a perfect medium rare and the whole steak had a faint perfume of wood smoke.

 

[NewlyRetired]

In case you are interested, you might like the cooking thread too.

http://forums.footballguys.com/forum/index.php?/topic/703810-official-cooking-discussion-thread/

 

[General Malaise]

 

[RedmondLonghorn]

In case you are interested, you might like the cooking thread too.

http://forums.footballguys.com/forum/index.php?/topic/703810-official-cooking-discussion-thread/

Thanks. I had searched "cooking" and all that came up was timschocet's thoughts on the Gaza strip, the old woot thread and some Mike Crimes stories.

 

[eoMMan]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

#### yeah. That looks good.

 

[moleculo]

I read the thread title as Red's Food and Cooking Thong. Needless to say, I'm quite disappointed.

 

[RedmondLonghorn]

I read the thread title as Red's Food and Cooking Thong. Needless to say, I'm quite disappointed.

http://i3.cpcache.com/product/67359618/i_love_bbq_classic_thong.jpg?height=225&width=225

 

[Limp Ditka]

Stopped reading at 'pineapple'

 

[RedmondLonghorn]

Stopped reading at 'pineapple'

It's a Hawaiian burger, guy.

 

[palmersteel]

The Best Steaks I Ever Cooked:

2"+ thick NY Strips, seasoned with Trader Joe's coffee rub, black pepper and salt

http://imgur.com/OSnCT9V

I wanted to cook them to Medium Rare, but I also like a real crust on a good steak. This posed a challenge with steaks this thick.

My Solution:

I set up my BGE for direct grilling at about 275 degrees and added some wood chips.

I put these steaks in the Egg for about 15-20 minutes

Meanwhile I heated up a Lodge Cast Iron pan on the side burner of my gas grill until it was smoking hot

I then transferred the steaks to the pan in order to sear them: http://imgur.com/XfXdnQt

Then I rested them properly: http://imgur.com/jskfl8Z

The final product was cooked exactly how I wanted: http://imgur.com/7smXi9y

To say I was pleased with how they came out would be a major understatement. They were, in fact, perfect. The outside was crusty and delicious, the inside was a perfect medium rare and the whole steak had a faint perfume of wood smoke.

Very interesting. I do this in reverse t-Rex style at ~800* to seer then rest then drop to ~400* to finish. But your picture looks great. Might try the inverse (your method)

 

[RedmondLonghorn]

Ribs and Sausage on the Egg

(from last spring)

http://i.imgur.com/13XZCon.jpg

I did these ribs using my "cheater method" that works so well it may completely replace putting them in the barrel smoker. I smoked them in my electric smoker for 3-4 hours at 225, then moved them to the BGE for the final 45-60 minutes. The Egg probably started at 275 and by the end was at like 200. Even though I am more of a dry ribs guy, by popular demand I painted on a coating of sauce about halfway through the time on the Egg. They came out pretty amazing, if I do say so my self.

The sausages were on the smoker for about 90 minutes and then finished on the Egg.

 

[otello]

I'm in. Foghorn, you be you.

 

[RedmondLonghorn]

Asian Noodle Soup

http://imgur.com/VBwPdye

This is something my wife came up with and is a great and satisfying easy meal. You start with chicken broth and water, add sliced ginger, sliced garlic, a couple whole green onions, some thin slices of white onion, a splash of sherry, a couple splashes of soy sauce, and a drizzle of sesame oil. Bring those ingredients up to a boil or near boil, then simmer for 10 minutes.

To that we add:

- One or two packages of frozen Udon noodles (we get these at the local Asian grocery store),

- Raw very thin sliced beef (again, we get this from the Asian grocery store, where it is available sliced almost paper thin)

- A few frozen wontons (these come from Trader Joes, we always have them in the freezer)

- Bits of chopped Chinese BBQ pork (either from the Asian grocery store or leftovers of my own)

- Snow peas

- Broccoli

You'll probably have to skim some fatty gunk off the top of the pot after you put in the raw beef (depending on its fat content), but otherwise this is ready to eat.

I then garnish it with some super thin sliced green onion for serving.

We like to squirt hoisin and sriracha into it as we eat it.

 

[Spike]

The Best Steaks I Ever Cooked:

2"+ thick NY Strips, seasoned with Trader Joe's coffee rub, black pepper and salt

http://imgur.com/OSnCT9V

I wanted to cook them to Medium Rare, but I also like a real crust on a good steak. This posed a challenge with steaks this thick.

My Solution:

I set up my BGE for direct grilling at about 275 degrees and added some wood chips.

I put these steaks in the Egg for about 15-20 minutes

Meanwhile I heated up a Lodge Cast Iron pan on the side burner of my gas grill until it was smoking hot

I then transferred the steaks to the pan in order to sear them: http://imgur.com/XfXdnQt

Then I rested them properly: http://imgur.com/jskfl8Z

The final product was cooked exactly how I wanted: http://imgur.com/7smXi9y

To say I was pleased with how they came out would be a major understatement. They were, in fact, perfect. The outside was crusty and delicious, the inside was a perfect medium rare and the whole steak had a faint perfume of wood smoke.

Looks superb. Unfortunately (for me), I'm just a griller - not a BGE guy.

 

[wikkidpissah]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

when fruit meets meat, good things happen.

 

[culdeus]

Figured I'd give the whole thread-blog thing a try. (And I have coined a term for it: throg. I plan to copyright that term so I can make boatloads when it takes off.)

I like to cook. And I like to eat.

If you don't care about cooking and/or aren't interested in looking at pictures of food, this probably isn't going to interest you.

Dinner last night:

Had the whole family for dinner, so I broked down two whole chickens (that were on sale for $0.99/pound) and put them in a marinade for several hours.

I was inspired by this recipe (http://www.davidlebovitz.com/2010/03/roast-chicken-recipe-caramelized-s/), but I also added some white wine, slices of lemon, and a couple spoonfuls of dijon mustard.

Baked it in the oven for 45 minutes or so. Here is the finished product: http://imgur.com/zAwpyVo

I also made some wild rice pilaf, carmelized brussels sprouts with honey-chile glaze and roasted beet salad. Here is a not so artistic pic of the plated meal: http://imgur.com/4p5Ig85

99c a pound? Were they picked out of a dumpster?

 

[RedmondLonghorn]

Figured I'd give the whole thread-blog thing a try. (And I have coined a term for it: throg. I plan to copyright that term so I can make boatloads when it takes off.)

I like to cook. And I like to eat.

If you don't care about cooking and/or aren't interested in looking at pictures of food, this probably isn't going to interest you.

Dinner last night:

Had the whole family for dinner, so I broked down two whole chickens (that were on sale for $0.99/pound) and put them in a marinade for several hours.

I was inspired by this recipe (http://www.davidlebovitz.com/2010/03/roast-chicken-recipe-caramelized-s/), but I also added some white wine, slices of lemon, and a couple spoonfuls of dijon mustard.

Baked it in the oven for 45 minutes or so. Here is the finished product: http://imgur.com/zAwpyVo

I also made some wild rice pilaf, carmelized brussels sprouts with honey-chile glaze and roasted beet salad. Here is a not so artistic pic of the plated meal: http://imgur.com/4p5Ig85

99c a pound? Were they picked out of a dumpster?

Purchased on sale. It pays to be a thrifty shopper when you have overshot your ideal family size by three bodies.

 

[Deepster]

Asian Noodle Soup

http://imgur.com/VBwPdye

This is something my wife came up with and is a great and satisfying easy meal. You start with chicken broth and water, add sliced ginger, sliced garlic, a couple whole green onions, some thin slices of white onion, a splash of sherry, a couple splashes of soy sauce, and a drizzle of sesame oil. Bring those ingredients up to a boil or near boil, then simmer for 10 minutes.

To that we add:

- One or two packages of frozen Udon noodles (we get these at the local Asian grocery store),

- Raw very thin sliced beef (again, we get this from the Asian grocery store, where it is available sliced almost paper thin)

- A few frozen wontons (these come from Trader Joes, we always have them in the freezer)

- Bits of chopped Chinese BBQ pork (either from the Asian grocery store or leftovers of my own)

- Snow peas

- Broccoli

You'll probably have to skim some fatty gunk off the top of the pot after you put in the raw beef (depending on its fat content), but otherwise this is ready to eat.

I then garnish it with some super thin sliced green onion for serving.

We like to squirt hoisin and sriracha into it as we eat it.

I make something similar, but I do the following:

1. I don't use chicken stock. I use a cut up fryer chicken. I also get a beef shank bone, roast it at 375 for an hour, then put that in as well. You have to skim the fat, but the collagen in the bone give it crazy flavor and a sheen. I also roast a knob of ginger and a medium sized onion with the shank and put that in instead of raw ginger/onion.
2. I put 2 star anise and 4-5 cloves in there. I also put about a quarter cup of fish sauce in there.

Good luck.

 

[RedmondLonghorn]

Asian Noodle Soup

http://imgur.com/VBwPdye

This is something my wife came up with and is a great and satisfying easy meal. You start with chicken broth and water, add sliced ginger, sliced garlic, a couple whole green onions, some thin slices of white onion, a splash of sherry, a couple splashes of soy sauce, and a drizzle of sesame oil. Bring those ingredients up to a boil or near boil, then simmer for 10 minutes.

To that we add:

- One or two packages of frozen Udon noodles (we get these at the local Asian grocery store),

- Raw very thin sliced beef (again, we get this from the Asian grocery store, where it is available sliced almost paper thin)

- A few frozen wontons (these come from Trader Joes, we always have them in the freezer)

- Bits of chopped Chinese BBQ pork (either from the Asian grocery store or leftovers of my own)

- Snow peas

- Broccoli

You'll probably have to skim some fatty gunk off the top of the pot after you put in the raw beef (depending on its fat content), but otherwise this is ready to eat.

I then garnish it with some super thin sliced green onion for serving.

We like to squirt hoisin and sriracha into it as we eat it.

I make something similar, but I do the following:

1. I don't use chicken stock. I use a cut up fryer chicken. I also get a beef shank bone, roast it at 375 for an hour, then put that in as well. You have to skim the fat, but the collagen in the bone give it crazy flavor and a sheen. I also roast a knob of ginger and a medium sized onion with the shank and put that in instead of raw ginger/onion.
2. I put 2 star anise and 4-5 cloves in there. I also put about a quarter cup of fish sauce in there.

Good luck.

That sounds outstanding. I am sure your stock is better, but what I described above is just a quick weeknight meal.

 

[John Bender]

Asian Noodle Soup

http://imgur.com/VBwPdye

This is something my wife came up with and is a great and satisfying easy meal. You start with chicken broth and water, add sliced ginger, sliced garlic, a couple whole green onions, some thin slices of white onion, a splash of sherry, a couple splashes of soy sauce, and a drizzle of sesame oil. Bring those ingredients up to a boil or near boil, then simmer for 10 minutes.

To that we add:

- One or two packages of frozen Udon noodles (we get these at the local Asian grocery store),

- Raw very thin sliced beef (again, we get this from the Asian grocery store, where it is available sliced almost paper thin)

- A few frozen wontons (these come from Trader Joes, we always have them in the freezer)

- Bits of chopped Chinese BBQ pork (either from the Asian grocery store or leftovers of my own)

- Snow peas

- Broccoli

You'll probably have to skim some fatty gunk off the top of the pot after you put in the raw beef (depending on its fat content), but otherwise this is ready to eat.

I then garnish it with some super thin sliced green onion for serving.

We like to squirt hoisin and sriracha into it as we eat it.

I make something similar, but I do the following:

1. I don't use chicken stock. I use a cut up fryer chicken. I also get a beef shank bone, roast it at 375 for an hour, then put that in as well. You have to skim the fat, but the collagen in the bone give it crazy flavor and a sheen. I also roast a knob of ginger and a medium sized onion with the shank and put that in instead of raw ginger/onion.
2. I put 2 star anise and 4-5 cloves in there. I also put about a quarter cup of fish sauce in there.

Good luck.

That sounds outstanding. I am sure your stock is better, but what I described above is just a quick weeknight meal.

I also do something similar as it's low carb (no noodles)

However, try bok choy instead of the brocolli (or in addition to)

Bok Choy is wonderful with asian sauces and stucks, healthy, and really tasty when prepared correctly.

(cut the stalks thin and sautee in pan first like you would an onion, otherwise they come out tough. Save the leaves until the last 2 minutes of cooking and just stir them in)

 

[Buddy Ball 2K3]

*

 

[NewlyRetired]

The Best Steaks I Ever Cooked:

2"+ thick NY Strips, seasoned with Trader Joe's coffee rub, black pepper and salt

http://imgur.com/OSnCT9V

I wanted to cook them to Medium Rare, but I also like a real crust on a good steak. This posed a challenge with steaks this thick.

My Solution:

I set up my BGE for direct grilling at about 275 degrees and added some wood chips.

I put these steaks in the Egg for about 15-20 minutes

Meanwhile I heated up a Lodge Cast Iron pan on the side burner of my gas grill until it was smoking hot

I then transferred the steaks to the pan in order to sear them: http://imgur.com/XfXdnQt

Then I rested them properly: http://imgur.com/jskfl8Z

The final product was cooked exactly how I wanted: http://imgur.com/7smXi9y

To say I was pleased with how they came out would be a major understatement. They were, in fact, perfect. The outside was crusty and delicious, the inside was a perfect medium rare and the whole steak had a faint perfume of wood smoke.

Looks superb. Unfortunately (for me), I'm just a griller - not a BGE guy.

Jump in, the water is great!

 

[NewlyRetired]

Asian Noodle Soup

http://imgur.com/VBwPdye

This is something my wife came up with and is a great and satisfying easy meal. You start with chicken broth and water, add sliced ginger, sliced garlic, a couple whole green onions, some thin slices of white onion, a splash of sherry, a couple splashes of soy sauce, and a drizzle of sesame oil. Bring those ingredients up to a boil or near boil, then simmer for 10 minutes.

To that we add:

- One or two packages of frozen Udon noodles (we get these at the local Asian grocery store),

- Raw very thin sliced beef (again, we get this from the Asian grocery store, where it is available sliced almost paper thin)

- A few frozen wontons (these come from Trader Joes, we always have them in the freezer)

- Bits of chopped Chinese BBQ pork (either from the Asian grocery store or leftovers of my own)

- Snow peas

- Broccoli

You'll probably have to skim some fatty gunk off the top of the pot after you put in the raw beef (depending on its fat content), but otherwise this is ready to eat.

I then garnish it with some super thin sliced green onion for serving.

We like to squirt hoisin and sriracha into it as we eat it.

I make something similar, but I do the following:

1. I don't use chicken stock. I use a cut up fryer chicken. I also get a beef shank bone, roast it at 375 for an hour, then put that in as well. You have to skim the fat, but the collagen in the bone give it crazy flavor and a sheen. I also roast a knob of ginger and a medium sized onion with the shank and put that in instead of raw ginger/onion.
2. I put 2 star anise and 4-5 cloves in there. I also put about a quarter cup of fish sauce in there.

Good luck.

That sounds outstanding. I am sure your stock is better, but what I described above is just a quick weeknight meal.

I think I might be confused on terminology here.

I use "stock" (beef or chicken") in a lot of different recipes. I use it so much that I always make sure I have a lot frozen.

When I make the stock, I always use bones and meat (shin for beef and everything that is not edible for the chicken). I then strain the stock and freeze.

If this is the correct terminology for stock, how does it differ from the stock you used and the one developed on the fly when cooking by Deepster?

I want to make sure I am not making a big mistake cooking the stock and storing it.

 

[[icon]]

:subscribe:

Love this stuff, but wat are you shooting these pictures with? It looks like you're shooting with a motorola RAZR that's been dipped in vaseline.

 

[jon_mx]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

when fruit meets meat, good things happen.

That sounds gay. NTTATWWT.

 

[RedmondLonghorn]

:subscribe:

Love this stuff, but wat are you shooting these pictures with? It looks like you're shooting with a motorola RAZR that's been dipped in vaseline.

A few of the pics are definitely blurry because I wobbled the phone (a Samsung 4Gs), but something weird is happening to the resolution when I upload the pics to Imgur.

 

[RedmondLonghorn]

Asian Noodle Soup

http://imgur.com/VBwPdye

This is something my wife came up with and is a great and satisfying easy meal. You start with chicken broth and water, add sliced ginger, sliced garlic, a couple whole green onions, some thin slices of white onion, a splash of sherry, a couple splashes of soy sauce, and a drizzle of sesame oil. Bring those ingredients up to a boil or near boil, then simmer for 10 minutes.

To that we add:

- One or two packages of frozen Udon noodles (we get these at the local Asian grocery store),

- Raw very thin sliced beef (again, we get this from the Asian grocery store, where it is available sliced almost paper thin)

- A few frozen wontons (these come from Trader Joes, we always have them in the freezer)

- Bits of chopped Chinese BBQ pork (either from the Asian grocery store or leftovers of my own)

- Snow peas

- Broccoli

You'll probably have to skim some fatty gunk off the top of the pot after you put in the raw beef (depending on its fat content), but otherwise this is ready to eat.

I then garnish it with some super thin sliced green onion for serving.

We like to squirt hoisin and sriracha into it as we eat it.

I make something similar, but I do the following:

1. I don't use chicken stock. I use a cut up fryer chicken. I also get a beef shank bone, roast it at 375 for an hour, then put that in as well. You have to skim the fat, but the collagen in the bone give it crazy flavor and a sheen. I also roast a knob of ginger and a medium sized onion with the shank and put that in instead of raw ginger/onion.
2. I put 2 star anise and 4-5 cloves in there. I also put about a quarter cup of fish sauce in there.

Good luck.

That sounds outstanding. I am sure your stock is better, but what I described above is just a quick weeknight meal.

I think I might be confused on terminology here.

I use "stock" (beef or chicken") in a lot of different recipes. I use it so much that I always make sure I have a lot frozen.

When I make the stock, I always use bones and meat (shin for beef and everything that is not edible for the chicken). I then strain the stock and freeze.

If this is the correct terminology for stock, how does it differ from the stock you used and the one developed on the fly when cooking by Deepster?

I want to make sure I am not making a big mistake cooking the stock and storing it.

Not at all. You can make stock yourself and freeze it. In the case of this recipe, we just use cans of chicken broth though. I am sure a homemade stock would certainly elevate it, but it is meant to be a super easy weeknight meal.

 

[36th Chamber]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

That reminds me of this burger:

http://burgershereandthere.com/2011/09/23/colombian-burger-recipe/

 

[heckmanm]

Alton Brown on stock vs broth

I don't usually make my own unless we've just roasted a chicken or turkey, but I usually look for unsalted stock at the store rather than broth. Some of the salted ones have ridiculous amounts of sodium in them.

 

[NewlyRetired]

Alton Brown on stock vs broth

I don't usually make my own unless we've just roasted a chicken or turkey, but I usually look for unsalted stock at the store rather than broth. Some of the salted ones have ridiculous amounts of sodium in them.

This is interesting. So I think I make a cross between a stock and broth since I use both meat and bones when cooking it.

 

[sbonomo]

The Best Steaks I Ever Cooked:

2"+ thick NY Strips, seasoned with Trader Joe's coffee rub, black pepper and salt

http://imgur.com/OSnCT9V

I wanted to cook them to Medium Rare, but I also like a real crust on a good steak. This posed a challenge with steaks this thick.

My Solution:

I set up my BGE for direct grilling at about 275 degrees and added some wood chips.

I put these steaks in the Egg for about 15-20 minutes

Meanwhile I heated up a Lodge Cast Iron pan on the side burner of my gas grill until it was smoking hot

I then transferred the steaks to the pan in order to sear them: http://imgur.com/XfXdnQt

Then I rested them properly: http://imgur.com/jskfl8Z

The final product was cooked exactly how I wanted: http://imgur.com/7smXi9y

To say I was pleased with how they came out would be a major understatement. They were, in fact, perfect. The outside was crusty and delicious, the inside was a perfect medium rare and the whole steak had a faint perfume of wood smoke.

medium well.......

 

[Mr. Ected]

Alton Brown on stock vs broth

I don't usually make my own unless we've just roasted a chicken or turkey, but I usually look for unsalted stock at the store rather than broth. Some of the salted ones have ridiculous amounts of sodium in them.

This is interesting. So I think I make a cross between a stock and broth since I use both meat and bones when cooking it.

My guess it would still be termed 'stock' because of the bones, to say a 'cross' is nitpicking.

 

[sbonomo]

Ribs and Sausage on the Egg

(from last spring)

http://i.imgur.com/13XZCon.jpg

I did these ribs using my "cheater method" that works so well it may completely replace putting them in the barrel smoker. I smoked them in my electric smoker for 3-4 hours at 225, then moved them to the BGE for the final 45-60 minutes. The Egg probably started at 275 and by the end was at like 200. Even though I am more of a dry ribs guy, by popular demand I painted on a coating of sauce about halfway through the time on the Egg. They came out pretty amazing, if I do say so my self.

The sausages were on the smoker for about 90 minutes and then finished on the Egg.

this looks amazing....i need one of these BGE

 

[NewlyRetired]

Ribs and Sausage on the Egg

(from last spring)

http://i.imgur.com/13XZCon.jpg

I did these ribs using my "cheater method" that works so well it may completely replace putting them in the barrel smoker. I smoked them in my electric smoker for 3-4 hours at 225, then moved them to the BGE for the final 45-60 minutes. The Egg probably started at 275 and by the end was at like 200. Even though I am more of a dry ribs guy, by popular demand I painted on a coating of sauce about halfway through the time on the Egg. They came out pretty amazing, if I do say so my self.

The sausages were on the smoker for about 90 minutes and then finished on the Egg.

this looks amazing....i need one of these BGE

we have a thread for the BGE's if you ever want to learn more.

https://forums.footballguys.com/forum/index.php?/topic/298081-big-green-egg-grill/

 

[John Bender]

Ribs and Sausage on the Egg

(from last spring)

http://i.imgur.com/13XZCon.jpg

I did these ribs using my "cheater method" that works so well it may completely replace putting them in the barrel smoker. I smoked them in my electric smoker for 3-4 hours at 225, then moved them to the BGE for the final 45-60 minutes. The Egg probably started at 275 and by the end was at like 200. Even though I am more of a dry ribs guy, by popular demand I painted on a coating of sauce about halfway through the time on the Egg. They came out pretty amazing, if I do say so my self.

The sausages were on the smoker for about 90 minutes and then finished on the Egg.

this looks amazing....i need one of these BGE

Seriously

Although I bet that pic is photoshopped.

 

[General Malaise]

Got a Greenburg smoked turkey for Xmas two years ago from my aunt. Meat was a little strong to overbearing, but my god, did the bones et al make the greatest stock in the world. Turned my gumbo and jambalaya into a sensational experience for all. Would order one of these just for the chance to make stock again.

 

[RedmondLonghorn]

Ribs and Sausage on the Egg

(from last spring)

http://i.imgur.com/13XZCon.jpg

I did these ribs using my "cheater method" that works so well it may completely replace putting them in the barrel smoker. I smoked them in my electric smoker for 3-4 hours at 225, then moved them to the BGE for the final 45-60 minutes. The Egg probably started at 275 and by the end was at like 200. Even though I am more of a dry ribs guy, by popular demand I painted on a coating of sauce about halfway through the time on the Egg. They came out pretty amazing, if I do say so my self.

The sausages were on the smoker for about 90 minutes and then finished on the Egg.

this looks amazing....i need one of these BGE

Seriously

Although I bet that pic is photoshopped.

 

[sbonomo]

Ribs and Sausage on the Egg

(from last spring)

http://i.imgur.com/13XZCon.jpg

I did these ribs using my "cheater method" that works so well it may completely replace putting them in the barrel smoker. I smoked them in my electric smoker for 3-4 hours at 225, then moved them to the BGE for the final 45-60 minutes. The Egg probably started at 275 and by the end was at like 200. Even though I am more of a dry ribs guy, by popular demand I painted on a coating of sauce about halfway through the time on the Egg. They came out pretty amazing, if I do say so my self.

The sausages were on the smoker for about 90 minutes and then finished on the Egg.

this looks amazing....i need one of these BGE

we have a thread for the BGE's if you ever want to learn more.

https://forums.footballguys.com/forum/index.php?/topic/298081-big-green-egg-grill/

I have been following for years...just have not pulled the trigger

 

[RedmondLonghorn]

The Best Steaks I Ever Cooked:

2"+ thick NY Strips, seasoned with Trader Joe's coffee rub, black pepper and salt

http://imgur.com/OSnCT9V

I wanted to cook them to Medium Rare, but I also like a real crust on a good steak. This posed a challenge with steaks this thick.

My Solution:

I set up my BGE for direct grilling at about 275 degrees and added some wood chips.

I put these steaks in the Egg for about 15-20 minutes

Meanwhile I heated up a Lodge Cast Iron pan on the side burner of my gas grill until it was smoking hot

I then transferred the steaks to the pan in order to sear them: http://imgur.com/XfXdnQt

Then I rested them properly: http://imgur.com/jskfl8Z

The final product was cooked exactly how I wanted: http://imgur.com/7smXi9y

To say I was pleased with how they came out would be a major understatement. They were, in fact, perfect. The outside was crusty and delicious, the inside was a perfect medium rare and the whole steak had a faint perfume of wood smoke.

medium well.......

I can assure you it wasn't medium well.

 

[RedmondLonghorn]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

That reminds me of this burger:

http://burgershereandthere.com/2011/09/23/colombian-burger-recipe/

Never heard of a Columbian burger, but I have made a Columbian style hot dog:

https://imageshack.com/f/0y1x4mj

 

[John Bender]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

That reminds me of this burger:

http://burgershereandthere.com/2011/09/23/colombian-burger-recipe/

Never heard of a Columbian burger, but I have made a Columbian style hot dog:

https://imageshack.com/f/0y1x4mj

Have you ever given a chick a Columbian Hot Dog? Wouldn't think you'd be able to survive to tell about it.

 

[heckmanm]

Alton Brown on stock vs broth

I don't usually make my own unless we've just roasted a chicken or turkey, but I usually look for unsalted stock at the store rather than broth. Some of the salted ones have ridiculous amounts of sodium in them.

This is interesting. So I think I make a cross between a stock and broth since I use both meat and bones when cooking it.

Same here, even if it's just bits of meat left on the carcass.

I found other places that used the terms interchangeably, or differentiated based on seasoned (broth) vs unseasoned (stock). But I've always understood it to be bones vs no bones.

 

[36th Chamber]

My Hawaiian Burger:

Hand formed patty with fine diced onions, soy sauce and assorted other delicious seasonings.

Grilled pineapple slab.

Carmelized onions.

Toasted Hawaiian sweet roll.

Sarayo (Sriracha mayo)

http://i.imgur.com/pCE6xia.jpg

That reminds me of this burger:

http://burgershereandthere.com/2011/09/23/colombian-burger-recipe/

Never heard of a Columbian burger, but I have made a Columbian style hot dog:

https://imageshack.com/f/0y1x4mj

The burger was ok, wouldn't make it again though. One of my favorite burgers by far (posted it in the Grilling thread a few years back) is this:

http://www.epicurious.com/recipes/food/views/chipotle-pork-cheeseburgers-353670

 

[RedmondLonghorn]

Efforting to get the issue with Imageshack resolved ASAP.

 

[RedmondLonghorn]

Lunch today:

(working on losing some weight)

Greek village salad with chicken

Beet salad

http://i.imgur.com/X9Sd5Nb.jpg