Come on in my kitchen..

[Texas Blues]

Good Lord Steve!

I wish LPF had a Like button just so I could like that, Unlike it, and Like it again!

I would have loved to seen the chow chow too.

Your chow chow recipe?

Nice bark on the ribs but too bad the camera washed out the smoke ring on there.

That pic doesn't do that plate justice.

TB likey loooong time.

 

[DoubleBoogie]

Good Lord Steve!

I wish LPF had a Like button just so I could like that, Unlike it, and Like it again!

I would have loved to seen the chow chow too.

Your chow chow recipe?

Nice bark on the ribs but too bad the camera washed out the smoke ring on there.

That pic doesn't do that plate justice.

TB likey loooong time.

We usually just buy the chow chow at Cracker Barrel. The stuff they sell in a jar is damn good! What you see with the smoke on the meat is a peculiarity of the BGE. You get LOTS of smoke flavor into the meat with no definitive smoke ring. Used to bug the crap out of me, but I've just accepted it as is because it is really a great cooking machine! If you look closely, you can see the smoke color but it permeates quite deeply with a very gradual fade.

 

[PatentAppliedFor]

Nice ! Did Bloody Caesars & T-bones here tonight =)

 

[Triburst]

We usually just buy the chow chow at Cracker Barrel. The stuff they sell in a jar is damn good! What you see with the smoke on the meat is a peculiarity of the BGE. You get LOTS of smoke flavor into the meat with no definitive smoke ring. Used to bug the crap out of me, but I've just accepted it as is because it is really a great cooking machine! If you look closely, you can see the smoke color but it permeates quite deeply with a very gradual fade.

I had wondered the same thing, DB. The only time I've ever gotten a true smoke ring using my BGE, it is when I do one of those "18-hour / 220 degree" briskets or pork shoulders.

The cool part about it is how quick it can impart that smoky flavor. When I cook filet mignon or thick ribeyes, since I take the egg to at least 550 degrees F., they are on the egg less than 10 minutes (usually 4 one side, close all vents, 3 the other). Right before I put them on, I'll throw a chunk of applewood into the fire, and in that short time, it gives a great aroma to those steaks.

If you're like me and cook with high heat on the egg more often than low heat, there's a really cool aftermarket fire grate that takes the place of the cast iron one ( Here ) that really performs better for that sort of thing than the cast iron one. It especially works great when relighting previously extenguished coals. Since I always do a full sweep-and-clean before doing a long term smoking operation, it's no hassle to switch them out as needed.

 

[DoubleBoogie]

I had wondered the same thing, DB. The only time I've ever gotten a true smoke ring using my BGE, it is when I do one of those "18-hour / 220 degree" briskets or pork shoulders.

The cool part about it is how quick it can impart that smoky flavor. When I cook filet mignon or thick ribeyes, since I take the egg to at least 550 degrees F., they are on the egg less than 10 minutes (usually 4 one side, close all vents, 3 the other). Right before I put them on, I'll throw a chunk of applewood into the fire, and in that short time, it gives a great aroma to those steaks.

If you're like me and cook with high heat on the egg more often than low heat, there's a really cool aftermarket fire grate that takes the place of the cast iron one ( Here ) that really performs better for that sort of thing than the cast iron one. It especially works great when relighting previously extenguished coals. Since I always do a full sweep-and-clean before doing a long term smoking operation, it's no hassle to switch them out as needed.

That looks awesome! I am going to get one of those. After several cooks, I end up having to dump the coals because there are too many small pieces and it takes forever to light and won't get as hot. That looks like just the ticket to maintain airflow at the bottom. :dude:

And you are right about it not taking long to put smoke flavor into meats on the egg. I do ribs on my BGE at 225. I start with hickory chunks in the bottom of an empty egg and then add charcoal on top. I then put the plate setter in inverted and put a small disposable foil pan on top filled with hot water and apple juice mixture. The grate goes on that followed by my rib rack and I place the thinner portions of St Louis ribs in the center and the thicker pieces on the outer portion of the rack. I then use a Digi-Q and set it to 225. It takes 3 1/2 hours and they turn out totally bad ass with perfect smoke flavor. :salude

 

[Texas Blues]

Here's from a cook I did the other night on the flattop.

Prime filet medallions. Thin sliced red potatos. Fresno chile and onions.



Slapped it all on some fine dining card board china and splooged with bearnaise.

 

[DoubleBoogie]

Here's from a cook I did the other night on the flattop.

Prime filet medallions. Thin sliced red potatos. Fresno chile and onions.



Slapped it all on some fine dining card board china and splooged with bearnaise.

Excellent!! Can I be your dishwasher? eace2

 

[Texas Blues]

Negative DB.

I'll be YOUR dishwasher!

I've got some camera issues but I'm aimin' to do some Korean Bulgogi style Philly

cheesesteak tonight on the flattop.

Good Gawd' I love that 'thang!

 

[Texas Blues]

Got some prime ribeye sliced super wombat thin.

Can your knife do this?



Marinaded that up for 24 hours in soy sauce, brown sugar, sesame oil, chile garlic sauce, and Mae Ploy Sweet Thai chile sauce.

Along with some julienned carrot, bell pepper, onion, and fresno chile.



Put the pyeetus to it on the flattop.



Slapped it all on toasted squishy Italian loaf with some 'merican scheeze for melty schmeltinessess.



Have mercy!



I could only manage to eat half of it and saved the other half for later.

Gotta' watch my figure dontcha' know.

 

[PatentAppliedFor]

Sunday gravy today (this time for baked Ziti)

BTW - before that sauce went into the ziti, it had cooked for like 20 hours =)

 

[Texas Blues]

PAF...20 hours????

You got some real Henry Hill/Goodfella's cooking goin' on there sir.

Whereda' razor shaved garlic at?

 

[PatentAppliedFor]

gotta get it so the pork & veal totally become one with the sauce =)

 

[j45]

....super wombat thin.... lol

 

[mistersnappy]

Someday I'll read thru this whole thread, but just this *page* cracks me up, makes me hungry and realize I got no cooking skilz. Carry on...

 

[Texas Blues]

Someday I'll read thru this whole thread, but just this *page* cracks me up, makes me hungry and realize I got no cooking skilz. Carry on...

Cooking, unlike playing guitar requires very few skills.

When it comes to guitars I have no talent whatsoever.

I have no talent for cooking either but I have a love for eating.

Cooking I can do "taking my pants off over my head" drunk.

Guitars on the other hand, I only do sober and still poorly at that.

Gimme' some tweed, a Les Paul, and 2 chord's and I can plow through it.

Gimme' a cast iron pan, some hot sauce, a half bottle of tequila and a chicken 'wang....

I'll make you see God.

True story.

Some here like DB, PAF, et.al., can not only make you see God, but HIS ENTIRE FAMILY!

 

[Texas Blues]

Super Bowl Sunday.

Who's cookin' what?

Steve I know you got something.

PAF?

Unless you're going to AZ I know you got something too.

Spill it!

Me?

I have to work. :dang

 

[Mobile Willie]

Think I will cook some collards and corn pone with salt pork and a deer loin if I harvest one Saturday. Or catfish if no deer

 

[tdarian]

Probably stick with brown rice, green onions, spinach & eggs whites or something like that this Sunday bit everything here looks great!

 

[Texas Blues]

Well y'all better posty up them yum yum's come sunday!

Collard's and pork? And maybe venison?

Brown rice con huevos and spinach?

I'm all in!

 

[PatentAppliedFor]

Chili I'm thinkin ... haven't decided what version yet