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thillin
10-07-2007, 08:45 PM
While frying fish for 14 for lunch, I decided I could smoke something on the Egg. I lit the lump and added a hickory chunk and 2 small cherry chunks this morning. Put a flat rubbed with Rudy's Rub and a couple of pounds of Cavanagh beef sausage I picked up at Sams. After I pulled the sausage, I added a fresh pork tenderloin rubbed with Boss Hogg Pitt BBQ rub. Everything came out good. I went a little heavy on the Rudy's rub, so it's a little hot without any sauce.

For your viewing pleasure..

jacob
10-07-2007, 08:50 PM
Go ahead brother, make me hungry all over again. Looks real good.

QansasjayhawQ
10-07-2007, 08:55 PM
While frying fish for 14 for lunch, I decided I could smoke something on the Egg. I lit the lump and added a hickory chunk and 2 small cherry chunks this morning. Put a flat rubbed with Rudy's Rub and a couple of pounds of Cavanagh beef sausage I picked up at Sams. After I pulled the sausage, I added a fresh pork tenderloin rubbed with Boss Hogg Pitt BBQ rub. Everything came out good. I went a little heavy on the Rudy's rub, so it's a little hot without any sauce.

For your viewing pleasure..
OK - a brand new BGE dealer just opened up around the corner from my house. Now I KNOW I have to go visit with them!
That's some awesome looking food!

txschutte
10-07-2007, 09:04 PM
Nice, Bro!

thillin
10-07-2007, 09:06 PM
OK - a brand new BGE dealer just opened up around the corner from my house. Now I KNOW I have to go visit with them!
That's some awesome looking food!


I only had to adjust the vent once in the 12 hours I had it going. That's why I call it a lazy cook.

thirdeye
10-07-2007, 09:18 PM
That all looks good. How come no pictures of the fish??

dbeast420
10-07-2007, 09:20 PM
Looking good from here. Drop me an email with some of the loin:mrgreen:

bbqjoe
10-07-2007, 09:25 PM
Eatin some smoked meatloaf and typin here.
Looks good.
Did a tenderloin a couple of weeks ago. Well received.

thillin
10-07-2007, 10:51 PM
That all looks good. How come no pictures of the fish??

I don't know. Just fried fish. I saved a few for the smoker this week though.

Norcoredneck
10-08-2007, 02:21 AM
Looks great.

swamprb
10-08-2007, 06:58 AM
Looks awesome Ty! Did you bury the Hickory and Cherry chunks or toss them on the lump? How long was the flat cooking?

vr6Cop
10-08-2007, 07:02 AM
What were your temp & cook time on that flat? My flats run at an hour/lb @ 225 grate temp, which is way too fast IMO, so I'm going lower and looking for others' experience. :wink:

Glad you are liking the Egg. It's a cooking machine. :cool:

BBQ_MAFIA
10-08-2007, 07:30 AM
Looks great....

Rick's Tropical Delight
10-08-2007, 07:55 AM
excellent!

*set it, and forget it*

MilitantSquatter
10-08-2007, 08:10 AM
No complaints here... nice job.

AlabamaGrillBillies
10-08-2007, 12:15 PM
Man, that brisket looks goood!

thillin
10-08-2007, 06:22 PM
Looks awesome Ty! Did you bury the Hickory and Cherry chunks or toss them on the lump? How long was the flat cooking?

I tossed one fist size chunk of hickory on top at the beginning. I added the smaller cherry chunks later. Small enough to drop through the grate.

I cooked the flat at about 250 dome temp for about 12 hours. I sort of lost count on when I actually put it on.

Ty