swamprb
somebody shut me the fark up.
- Joined
- Oct 27, 2006
- Location
- Bothell WA
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!
======================================================
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!
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!
======================================================
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!
