Egg/Grill plans for the weekend?

[sailor61]

Depending on how the weather works out (forecast is the typical coastal New England spring = it could be sunny but it might rain...) I'm plannig on either a beercan chicken or 5 hour ribs...

[TheSlyBear]

I'll be doing my grocery shopping later today. I'll have to see what looks good. I'd like to try my hand at smoking ribs or brisket -- we'll see. Also looking forward to trying pizza, but don't know if I'll have the time.

[Mikekoz13]

Beer can chicken is real popular with my kids.

I'llbe doing my first boston butt of he year in the next couple of weeks.

About 10 minutes ago I finished mixing up a gallon of my Uncle Roger's Eastern Carolina style Sauce. Only two people in the world have the recipe. My Uncle Roger, who created the sauce over many years of trial, and me. He passed the recipe on to me about three of four years ago. Many had tried to get it out of him for years but to no avail.
When he gave it to me he asked me to promise I wouldn't pass it on to anyone else (BBQ guys guard their sauce recipes at all costs). I promised I would only pass it to my son when I'm an old man.

It will sit over night in it's mixing jug so the flavors can marry. Tomorrow AM I'll bottle it up. I usually pass it out to Friends and just this week a couple of them told me they "need another bottle of that sauce you make".

I've had three or four people try to pry the recipe out of me the last couple of years... one just this week...... sorry boys..... it's a secret!

Our own SlyBear will be receiving a bottle via mail to put to use on some of that meat he's cooking up on that BGE.

[sailor61]

Ribs - buy a full rack of the cheap untrimmed ones = not the fancy babybacks or St Louis style ones.

Night before slather on a heavy coat of cheap yeloow hot dog mustard then liberally apply a coat of your favorite rub.
Dizzy Pig's Dizzy Dust does it for me or I makemy own.   Wrap and put in fridge overnight.

About 5 1/2 hours prior to dinner light the egg with a full load of charcoal.  Stabilize the temp at 250 - for me that means top vent almost closed and bottom open about 1/4 inch.  Differs a bit depending on where you have your's and the breeze/draft.  Put thte plate sitter in.  You can toss some wet wood chunks in at this point if you want.

Put the whole rack on the grill - do not cut it into sections.  Close the egg and LEAVE IT ALONE for an hour.  After an hour, turn the rack, close it and leave alone for another hour.  After 2nd hour, turn again and then leave them alone for the 3rd hour.

After the 3rd hour take the ribs off the grill flipand wrap in heavy duty aluminumm foil so that it will hold liquid.  Pour a cup or so of apple juice into the foil and fold the foil shut.  Return to the grill for another hour.

After teh 4th hour remove the package form the grill and carefully take the ribs out.  Remove the platesitter from the egg, keep the egg temp at about 250 so.
Flip the ribs and return them, to the eggfor another hour.  Flip them every 15 miutes ors so.  Coat with your favorite sauce after a 1/2 hour or so.  By the ned of the 5th hour they should be falling off the bone.  Sometimes they need to go a bit
longer.

[TheSlyBear]

Sounds like a plan, sailor! I've already added the ingredients to my shopping list.

Mike, looking forward to the sauce!

[sailor61]

I decided on the  beercan chicken for tonight's dinner = it was rainy and cool here AGAIN and I didn't want to be tending ribs all day in crummy weather.   The frustrating thing was I couldn't get a whole chicken in the smaller end of the rnage - everything at the 4 grocers I went to was in the roaster range of 6 or so pounds.   I ended up woth pork chops = they were good but not what I was looking forward to.

[Blitzed]

Had you thought of Cornish Game Hens? They come pre-stuffed and in individual cooking vessels. They're good, easy and sufficiently unusual to please most eaters. Also, as they only take as much time as you need to open the package and preheat the oven. Served with Stouffers (frozen) creamed spinach, poached pears and an aspic salad, I'd recommend cucumber, plus a great store bought tart and, Voila, Dinner is served. All indoors, easy clean up and, as I mentioned, your diners will be impressed.  Even if it's a great day outside, this leaves you with no grill to clean and no danger of burned food or fingers.

[TheSlyBear]

Yeah, I spent a boatload of money on a grill so I can cook indoors. Right. 

You can keep your prissy game hens while I cook some real food! 

[D.A.L.U.I.]

Had you thought of Cornish Game Hens? They come pre-stuffed and in individual cooking vessels. They're good, easy and sufficiently unusual to please most eaters. Also, as they only take as much time as you need to open the package and preheat the oven. Served with Stouffers (frozen) creamed spinach, poached pears and an aspic salad, I'd recommend cucumber, plus a great store bought tart and, Voila, Dinner is served. All indoors, easy clean up and, as I mentioned, your diners will be impressed.  Even if it's a great day outside, this leaves you with no grill to clean and no danger of burned food or fingers.

 

[tomgallagher]

"Grillin" is a way of life with some people. Um um good.

[TheSlyBear]

Very true, Tom!

There's that old saying that it's not always about the destination, but about the journey. For me, cooking is like that. It's more than just a way to end up with food -- the process itself is part of the allure. And grilling is definitely a large aspect of that.

[D.A.L.U.I.]

Very true, Tom!

There's that old saying that it's not always about the destination, but about the journey. For me, cooking is like that. It's more than just a way to end up with food -- the process itself is part of the allure. And grilling is definitely a large aspect of that.