[Mol]

T bone direct at 650, potatoes done the same with evoo, garlic, and rosemary

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[phitmein]

Big congrats and you were missed here .

 

[phitmein]

T bone direct at 650, potatoes done the same with evoo, garlic, and rosemary

I assume you put the taters on first, and if so, how long before the T-bone went on ?

:drool:

 

[ChrisHager]

Beer and pizza to celebrate a new baby. I love it. Congrats!

 

[Mol]

I assume you put the taters on first, and if so, how long before the T-bone went on ?

:drool:

Yeah, I put the taters on probably 15 minutes before the steak, and pulled them off a couple minutes after...I don't really have a time I use for potatoes because it can vary so wildly. I just do em till I can easily split one with a fork.

When I put the steak on, I moved the taters more towards the outside where direct heat isn't as high, so as not to burn, because leaving the lid open as much as it takes to regulary turn those means a fried steak

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[Mol]

Lunch today...a SPECTACULAR rub from a buddy of mine and the best corn ive had yet this year!

 

[pentastarguy]

congrats on your new arrival. i remember those days. i am also enjoying my BGE. i will however need to get either the large or medium size to compliment my x-large. using too much charcoal.

 

[Mol]

congrats on your new arrival. i remember those days. i am also enjoying my BGE. i will however need to get either the large or medium size to compliment my x-large. using too much charcoal.

Try lighting less...use half a charcoal starter split into two pieces on only one half of the XL. The difference in use should be negligible unless you're cooking for more than a few people.

Did a Georgia peach pie on the egg yesterday...turned out great! Slices held together much better after refrigerating, but I always have to have one hot slice with some ice cream...

 

[Ungy]

OH MY! Love this thread! YUM! how bout a few smoked ribs!

 

[phitmein]

Hungry, please stop posting your pictures as to you are making me way too hungry .

 

[captainauti]

They label sold me. Wasn't bad.

 

[pentastarguy]

OH MY! Love this thread! YUM! how bout a few smoked ribs!

how bout some details, like what sauce and spices used, what you cooked it in ect... looks good.

 

[Ungy]

how bout some details, like what sauce and spices used, what you cooked it in ect... looks good.

I use a rub of (all measurements are approximate)
Brown sugar 2-3 cups
salt 1-3 tsp
pepper 1-2 Tbs
rosemary 2-3 Tbs
Granulated garlic 2-3 Tbs
other spices if you wanna there's no exact science to this rub.

Rub that all over put it in the refrigerator over night. The next morning it goes into my smoker for 7-8 hours. I put sauce on them the last 30- 45min they'er in the smoker.

This pic shows jerky on very top then fish then ribs then chicken

 

[Ungy]

Oh heres my smoker

 

[pentastarguy]

outstanding pics. tks for the details. is that a gas smoker? is that a CI pan on top of the smoker?

 

[Oldfrog]

You guys are making me hungry again...so I just took out two thick USDA Prime filets to thaw.
( yeah, I know...I froze them......but they dont keep forever in the fridge )

 

[pentastarguy]

that blt and 2 steaks is really going to piss off your cardiologists.

 

[Oldfrog]

I told him I'm never going back to the hospital anyway..not unless I'm unconscious and someone carries me. Even then, when I wake up, I'll E&E. He "gets it"....and doesnt blame me for wanting to actually LIVE my life...not merely exist.

Besides, I eat enough turkey sausage or seafood to make him happy.

BTW, the steaks were great ! :thumbsup: ( they ought to be, at $24.99 a lb !)

 

[jbolty]

.

 

[wilson1010]

Now that is the kind of rib I like. Not falling apart and with good solid meat. Its why we don't boil or steam ribs.