What's Cooking?

kazlx said:
Anyone in OC area needs to visit Beef Palace in HB! Treat yo self!
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Started going there when I got my BGE back in 2011, lines are long around holidays! I hit Costco more than anywhere else these days for their meat. Can’t beat the ribeye caps..

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First shot at wokking on the egg Saturday, got it seasoned and ready to go..

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Racer X said:
View attachment 47953 View attachment 47952 I made more pizza. I've been experimenting with dough. These are after three days proofing in the fridge. More flavor, crisper and browned well. I made sauce too. The foil pack on the grill has fine apple wood chips. Smoked pizza on the gas grill.
The skillet has sausage, onion and red bell pepper. The griddle pan has Polynesian pizza.

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Looks DE licious!!!
 
Watching the little ones today so making a rather large batch of chili for the weekend. Also picked up some jalapeños, bacon, cream cheese and ghost pepper cheese to make ABT’s tomorrow.

I usually like to use brisket but this will do for the price:
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Hot dog boats make perfect prep ingredient holders, just toss when done.
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Simmer down:
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herzalot said:
Dang dude, you are a one-man cooking-thread extravaganza! That Pad Thai looks yummy, as does everything else.

I could start posting pictures of the mostly-prepared meals I pull out of the microwave. Nah...
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It’s all I’ve got to contribute on here lately, I was wondering if I was coming off as talking to myself. :( I did ride yesterday but I’ve been doing way more cooking than riding the past few months. We are making a big effort to eat out a lot less so my wife and I split up cooking meals.
 
buggravy said:
Nah, this has been one of the more enjoyable threads. I grilled up a pretty bomb tri-tip yesterday, but I neglected the photo op in favor of scarfing.
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Tri-Tip marinading right now. This kicks azzzz. Everyone always loves it. I just add everything into my Vitamix (with whole peppercorns), pulse for 10 seconds or so on and off and dump in a gallon bag or bin depending on how many I'm doing. That recipe is enough for two 4ish lb cuts.

https://www.foodnetwork.com/recipes/6-hour-tri-tip-marinade-recipe-1944573
 
kazlx said:
Tri-Tip marinading right now. This kicks azzzz. Everyone always loves it. I just add everything into my Vitamix (with whole peppercorns), pulse for 10 seconds or so on and off and dump in a gallon bag or bin depending on how many I'm doing. That recipe is enough for two 4ish lb cuts.

https://www.foodnetwork.com/recipes/6-hour-tri-tip-marinade-recipe-1944573
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Nice, tri-tip is probably my favorite piece of meat to grill. That marinade looks good. As much as I've cooked tri-tip, I think I've only done dry rubs, but I might have to try that.
 
Cornholio said:
Just put a 7lb bone-in pork butt/shoulder on the egg. Smoking it at 230f indirect heat with some pecan wood and Dizzy Pig Crossroads BBQ rub. Expecting 12-15 hours, the protein drives the cook.. no timers for low and slow.
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Oh man, pork butts make the displaced Southerner in me swoon. Please post pics of pulled pork goodness when it's done. Also, I feel like an egg is something I need in my life.
 
buggravy said:
Oh man, pork butts make the displaced Southerner in me swoon. Please post pics of pulled pork goodness when it's done. Also, I feel like an egg is something I need in my life.
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Will do, about to pull it off and let it rest in some foil wrapped in towels in the cooler (FTC) then pulling it later today after I get back from my office for a late lunch.

Looks and smells good:
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In my next life (aka next house) I may get an egg. You just can't get the same flavor on a gas BBQ... though I cook on my BBQ all the time I am envious :)

Cooking chili today while it rains. I'll post photos later. I use tri-tip for my cubed meat, though I also use spicy Italian sausage links (de-cased) and spicy breakfast pork sausage for the ground meats.
 
buggravy said:
Looks/sounds righteous. Seems like you use the egg a lot. Has it been the worthy investment that it seems? Easy to keep clean?
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I’ve owned it for 7-8 years now and have never once regretted buying it. My usage has fluctuated but these days I find myself with more time for at home activities with 2 youngins so I’ve been on a bit of a tear the past year.

Since I got some accessories to change up ways of cooking in it (the rack system you see in mine is after market) I have been able to use it for a lot more things like grilling multiple dishes at once that were tough before with just 1 grate. The fact that you can cold smoke jerky or cheese on it at under 200 or crank it up to sear a steak or cook a pizza at over 700 degrees and beyond makes it a really versatile tool.

Cleaning it is a breeze, higher heat cooks burn off build up and you simply scrape ash out the bottom opening. There is another brand, Kamado Joe, that makes some solid units as well but when I got my egg they were the biggest one out there. Can’t go wrong with either.
 
buggravy said:
Looks/sounds righteous. Seems like you use the egg a lot. Has it been the worthy investment that it seems? Easy to keep clean?
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Cornholio said:
I’ve owned it for 7-8 years now and have never once regretted buying it. My usage has fluctuated but these days I find myself with more time for at home activities with 2 youngins so I’ve been on a bit of a tear the past year.

Since I got some accessories to change up ways of cooking in it (the rack system you see in mine is after market) I have been able to use it for a lot more things like grilling multiple dishes at once that were tough before with just 1 grate. The fact that you can cold smoke jerky or cheese on it at under 200 or crank it up to sear a steak or cook a pizza at over 700 degrees and beyond makes it a really versatile tool.

Cleaning it is a breeze, higher heat cooks burn off build up and you simply scrape ash out the bottom opening. There is another brand, Kamado Joe, that makes some solid units as well but when I got my egg they were the biggest one out there. Can’t go wrong with either.
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Yes, buy a Kamado and enjoy life. It's an investment but it'll be with you for many years, kinda like a good set of tools. I have the Kamado Joe Classic and use it all the time. There's several good ones and I only chose the Joe cause it was on sale a couple years ago at Lowes and came with accessories. You can literally cook anything on them and will be looking for reasons to fire it up. The beauty is firing it up over and over again with just adding a couple piles of fresh charcoal over your prior burns. I lit mine earlier and it's just idling even though I didn't need to just cause it's stupidbowl Sunday and I know I'm doing appetizers later. They take a while to heat up and hone in on your desired temperature but you can't beat the results. I also have a pellet grill (Green Mountain grill Daniel Boone) that personally I think sucks) but my wife likes it.
 
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