A Little Outdoor Cooking

[msocko3]

Boy M3, I 'm pretty sure I'd stay with the ribs. Look scrumtious.

Thanks, I have to say they sure were tasty, my best ribs to date. I have plenty more ribs in the freezer. Right now I'm sitting on 4 pork butts, 5 racks of spare ribs, 6 racks of baby backs and a decent size packer brisket all just waiting to meet the smoke and heat.

[Oldmsocko]

Just think, I only live a 1/2 mile away and he didn't invite me over for supper.

[msocko3]

Just think, I only live a 1/2 mile away and he didn't invite me over for supper.

Don't sweat it, once I get a handle on this egg I'll hook you up.

[msocko3]

Felt like taking a crack at some deep dish pizza this afternoon, never had one and never made a pizza on the egg yet. Instead of buying a deep dish pan I picked up another 12" cast iron skillet so I can use it for other task. For my 1st time around it didn't turn out half bad, the wife was impressed. I made a quick no cook sauce out of ground San Marzano tomatoes with some dried oregano, basil, some crushed fresh garlic, kosher salt, fresh cracked black pepper and a touch of sugar. Piled on some provolone & mozzarella cheese at the bottom then put down some cooked sweet Italian sausage, some pepperoni, topped it with the sauce and a little parmigiana cheese. Cooked it in the egg at 425 indirect for 40 minutes and it was chow time.

[Veritas44]

You keep it up with this Tempting Stuff and gonna start a Petition to take away your access to this section and Pic Posting....

Looks tasty Mike.

[Papa Zook]

I'm starting a thread about juicing...complete with pics.

[msocko3]

I'm starting a thread about juicing...complete with pics.

Nothing wrong with juice, it mixes well with all types of alcohol.

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You keep it up with this Tempting Stuff and gonna start a Petition to take away your access to this section and Pic Posting....

Looks tasty Mike.

I sure did taste pretty good, I've been liking that Egg.

[slick rick]

Just think, I only live a 1/2 mile away and he didn't invite me over for supper.

I know your pain , thats what I tell my son when doesn't invite me over for barbecue ,,,

[msocko3]

Nothing like a day off and some decent weather, was in a New York state of mind so I fire up the egg and gave the Pizza stone a trial run. I have to say the pie turned out pretty darn good considering this was my 1st time around.

[Lucky]

Looks good to me 3

[msocko3]

Looks good to me 3

Thank you, it was tasty. Next time I'm going to load it with more cheese and pepperoni.

[tom w]

I have a pizza stone . use it on a regular gas grill. works good once you figure out the process. kind of a mess the first time.

[Oldmsocko]

Nothing like a day off and some decent weather, was in a New York state of mind so I fire up the egg and gave the Pizza stone a trial run. I have to say the pie turned out pretty darn good considering this was my 1st time around.

I live only a 1/2 mile away and I didn't get any.

[msocko3]

I have a pizza stone . use it on a regular gas grill. works good once you figure out the process. kind of a mess the first time.

I was worried about the mess since it was the 1st time I've used a stone, it worked out pretty good. I used enough cornmeal to allow the pie to slide around on the peel which made it slip right on to the stone like I'd done it 100 times before, gave myself a big pat on the back.

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I live only a 1/2 mile away and I didn't get any.

.

[tom w]

you found the key to the mess. I used flour as suggested by someone I love and trust....
like I said -big-ol-mess. took a hole lot of scrubbing to get the crust amputated from the stone. corn meal is the way to go.

[Oldmsocko]

M3 smoked some ribs on his egg today. Low and behold he brought myself and my bride some down and I can tell you they were delicious. They were lip SMACKING GOOD.

[msocko3]

you found the key to the mess. I used flour as suggested by someone I love and trust....
like I said -big-ol-mess. took a hole lot of scrubbing to get the crust amputated from the stone. corn meal is the way to go.

I have a friend who owns a Pizza place, his pies are all hand tossed and go into the oven off the peel. When I used to hang around his place I noticed the corn meal and how easy they pie would slide off the peel and move around the oven. The crust of one cooked on a stone is much better than one cooked in a pan, I'm hooked and will do all mine on the stone in the future.

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Mother nature sure has a way of messing with best laid plans, all week I've been planning on doing some baby backs today. For quite awhile ribs have been my nemesis, I have spare ribs pretty much nailed so I decided I'd give baby backs a go. I've never done them until today, have to say I have them almost perfected now. The next time I make them they should be money.

Nothing like cold blowing wet snow, the Egg and CyberQ pit controller did a great job at holding temp. in the storm.



Took a quick picture before I cut them and grubbed, didn't get to fancy on composition, I was hungry.

[tom w]

I don't have an egg . looks like it works good !
I use an inferred grill . works good for steaks and burgers.(not easy to do indirect heat on)and a small electric smoker about the size of a little refrigerator. using both in combination I have gotten a little better
with ribs. had a couple of runs that were burnt offerings. The smoker is the bomb for pork butts and chicken/ turkey. you can set the temp and time , load it with chips and go to bed. I smoke a butt for about 14-16 hours . re do the chips a couple of times in the middle of the cook. no complaints so far.

[msocko3]

I don't have an egg . looks like it works good !
I use an inferred grill . works good for steaks and burgers.(not easy to do indirect heat on)and a small electric smoker about the size of a little refrigerator. using both in combination I have gotten a little better
with ribs. had a couple of runs that were burnt offerings. The smoker is the bomb for pork butts and chicken/ turkey. you can set the temp and time , load it with chips and go to bed. I smoke a butt for about 14-16 hours . re do the chips a couple of times in the middle of the cook. no complaints so far.

I went to the Egg because I wanted to change things up a bit, I got tired of getting up at 3:00am to put pork butts on. From what I've been told the large egg I have will run about 22 hours on a load of lump, I'll find out sometime this summer when I do a packer brisket. I used to use 2 propane powered smokers, one cabinet and one round. Both had trays you would put chips or chunks of your smoking wood in for the smoke, temp control was a PIA to get dialed in. So far I've been pretty tickled with the way the egg controls using the DigiQ pit controller.

These are what I had been using for low and slow, I'm going to use the cabinet for cold smoking sausage once I get around to making some of that. I also use a Webber kettle and a Broilmaster gasser, the gasser is great when I want to grill something and get it done quickly.

[msocko3]

Decided it was time for some pulled pork, the guys who work on my shift are going to be fed pretty well this coming weekend.

Filled the egg with some lump and cherry & hickory chunks then rubbed the butts down with the Dizzy dust. Put them on at 7:00 pm last night and slept like a baby until 6:00 am this morning.



By 9:00 am I hit my temp and they looked good.



While I had the egg up and running I tossed in some more cherry wood chunks and put some bourbon baked beans on to cook and get some smoke.



3 hours later they were done.



Everything tastes pretty good, going to also make some Sweet & Spicy slaw to go with it.