**Givin' the Eggs a workout!** Pron Heavy!

I've kinda been neglecting the Eggs lately-so Sunday it was Go Meat Day!

First off was a 9lb CAB Brisket flat, mustard slather and Texas BBQ Brisket Rub.



This was a Hot n' Fast cook, Lazarri Mesquite Lump with Almond wood for smoke. Guru'd 350* until it hit 160* internal then foiled and kicked up to 370* until it hit 200-205* then into the cooler for 4 hours.









Nice little smoke ring, love the flavor! Sliced for leftovers during the week.

While the Brisky was cookin' I fired up the other Egg with Royal Oak lump, used some Orange wood for smoke and grilled up some Jerk seasoned wings.



Raised grate-I gotta get a couple Woo Rings!



These just disappeared!

Next up were some marinated thigh trimmings on skewers, sort of a clean out the spice rack melange of rugs on these babies!







OK-So the Brisket is in the cooler, I have a couple of these Ranchers Reserve "Cordelico Sirloins" that we won at the Alki Beach comp, that I Foodsaver Marinated with Lawrys Baja Chipotle. Tossed them on the Lazarri Egg and grilled them to use in Enchiladas this week!













These were OK- But I don't think I'd ever buy this cut though. They will make some tasty Enchilada fillings!

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Now, if that wasn't enough- I actually have my Sunday dinner to cook!

Alaskan King Salmon filet, Cedar Planked with Dizzy Pig Raging River with some Alder chips for a little smoke.









Go Meat!

swibirun said:

Dang Brian, get off yer lazy butt and cook something why don't ya???? :biggrin::wink:

Nice looking cooks! All of them.

That steak cut looks like they are trying to market it as a flat iron substitute. Thanks for the heads up about it.

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The weather has been pretty crappy the last week so I crammed as much cooking in as I could.