|
Posted to alt.food.barbecue
|
|
|
New toy, a recipie, and a question.
Add some slices of Orange.
jerryeveretts wrote:
> I'm not some kind of BBQ afficianado, but soon I will be 
> yes... I was a lowly gas cooker, Hank Hill if you will.... and I am
> ashamed to say that I am an IT manager at a wholesale food distributor,
> which houses it's own USDA meat processing facility...fer shame, fer
> shame.
>
> Two co-workers, and a friend, all bought big green eggs. I finally
> broke down and bought one as well. I looked at the Kamado, but the
> price they quoted me was....OK, about $2000.00 shipped for a #5, maybe
> it had some tile or something.. im not sure, I wasn't too impressed
> with the guy on the phone.
>
> Needless to say, I wen't to visit my VERY friendly and knowlegable
> local Egg dealer, Fritz Smickle. He set me up with a Large egg, nest,
> and a bunch of accessories, more freebies than I could carry, and more
> advice than I could remember. Very nice guy.
>
> First night was Ribeye Steaks, with the bone, seared at 750 degrees,
> they were delightfull, then I did a Pork Butt for about 12 hours...
> ehhhh so-so... gonna need some more practice there. Then last night I
> did some Salmon fillets. Here is where you gotta pay attention...
>
> I have a big bowl-lift type Kitchenaid mixer, I put about a cup of
> honey in it, added about a half cup of brown sugar and started mixing,
> this made some sort of paste... I added Jack Daniels while mixing until
> it had the consistance of BBQ sauce. Dipped the salmon Filets in the
> mix and immediatly put on the grill.... PURE HEAVEN!!!
>
> Feel free to use or modify as you see fit, let me know if you make it
> better.
>
> Now for the question. Friday night (Yes the day after Tgiving) I will
> cook a whole Lip-on for the family after they get back from shopping. I
> am thinking just basic salt and pepper, using the indirect plate under
> the grate at 300degrees till done... any suggestions?
>
> Jerry
>
|