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Author Topic: Grillin' and Chillin'  (Read 87535 times)

Offline DOUG

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Re: Grillin' and Chillin'
« Reply #60 on: August 31, 2014, 01:27:43 PM »
Preparing the meat for tomorrows cooking.

Let drip in fridge for 12 hours while covered with a towel.



Rubbed ends with butter and rest with olive oil.  Coated with custom rub.



Going in fridge til 7am, then sit out until room temp, then on to the egg.


Offline Danny Kinder

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Re: Grillin' and Chillin'
« Reply #61 on: August 31, 2014, 01:58:34 PM »
What time should we show up?

Oh, also wanted to make sure you have enough food for the entire club ;)
Danny Kinder
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Offline DOUG

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Re: Grillin' and Chillin'
« Reply #62 on: August 31, 2014, 02:47:20 PM »
We sold out of prime rib in advance for tomorrow.  Still have PB&J available.

Offline jc79

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Re: Grillin' and Chillin'
« Reply #63 on: August 31, 2014, 07:52:42 PM »

Still have PB&J available.

If it's going on the Egg I might still be interested! :-)


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Jared

2004 TJ Unlimited (LJ)

Offline DOUG

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Re: Grillin' and Chillin'
« Reply #64 on: September 01, 2014, 12:02:23 AM »
Cooked 3 racks of ribs on cousins egg tonight.  They didn't get fall of like I like them but were tasty. 

I prefer to cook them on my smoker and until you can't pick them up.

Some folks cut and boil them and then sauce them on the grill to get them crispy

Anybody have a great rib recipe

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #65 on: September 01, 2014, 09:37:47 AM »

Cooked 3 racks of ribs on cousins egg tonight.  They didn't get fall of like I like them but were tasty. 

I prefer to cook them on my smoker and until you can't pick them up.

Some folks cut and boil them and then sauce them on the grill to get them crispy

Anybody have a great rib recipe

If you are cooking them until they fall apart they are way over cooked. All good if you like them that way though.

Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #66 on: September 01, 2014, 09:42:43 AM »
Ribs

I'm a 3-2-1 guy

Smoker at 225 to 235

Dry rub the ribs

Ribs on the smoker for 3 hours
Foil the ribs and back on the smoker for 2 hours
Un-foil the ribs and put them back on the smoker for the last hour.

Works like a charm

Offline DOUG

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Re: Grillin' and Chillin'
« Reply #67 on: September 01, 2014, 11:25:31 AM »
6 hours, wow.  We did 3 racks in 1.5 hours on the egg and were delicious but not as tender as I get them on my gas smoker.

Prime Rib is on the egg


Offline tcdawg

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Grillin' and Chillin'
« Reply #68 on: September 01, 2014, 11:43:36 AM »
6 hours, wow.  We did 3 racks in 1.5 hours on the egg and were delicious but not as tender as I get them on my gas smoker.

Prime Rib is on the egg


m


If you cooked ribs in 1.5 hours you are cooking them too hot
« Last Edit: September 01, 2014, 11:43:56 AM by tcdawg »

Offline DOUG

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Re: Grillin' and Chillin'
« Reply #69 on: September 01, 2014, 12:03:54 PM »
We were really hungry and forgot to cook lol

Offline DOUG

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Re: Grillin' and Chillin'
« Reply #70 on: September 01, 2014, 02:01:19 PM »
OMG.  Will be doing this again. 


Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #71 on: September 06, 2014, 09:02:29 AM »
Smoking a Boston Butt for a Falcons/Saints party tomorrow!

 12 hours dry rubbed


On at 225 for a nice slow, all day smoke. Saints fans won't deserve it



Extra credit, in working on an outdoor kitchen just 15 feet from the smell of the Egg, brutal


 



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