Thermapen!

They had a sale and this is the unit to buy. Fastest temps in the land!

http://www.thermoworks.com/

Halibut

I have been working lately, so not much time to smoke some food. I have also been planning some competition stuff with a friend, so I have been wrapped up in that. I have also been working on the Egg's redneck cousin, the UDS, but that is for another time.

Tonight I lit the Egg for its intended use, as a grill. It took about 15 min. and I had the egg up at about 400 degrees. I had pulled out some Halibut, and got it ready. This was done with some rub and some salt and pepper.

Then it was off to the grill for about 4-min each side. That was it.

The wife made some mashed potatoes, and some corn.

I have made a commitment to cook more on the egg.

This is day 1. Tomorrow pizza? or perhaps burgers.

The amazing egg and stoker

I love my stoker. I also love my Egg. I love smoking food. I am constantly amazed at those three things when put together.

I cooked for the Daughters Birthday Bash (see below) and the food was amazing. Just for shits and giggles, I decided to see how long the Egg would run on the one load of fuel. My last attempt at this was 22 hours. It began like this...

I lit the Egg on Saturday afternoon at 4:30 with a full load (up to the fire ring) of lump ( about 1/2 a bad of lump). I put the food on and 6:00 pm. The stoker was running the egg at 220. All was well until I tried to run Stoker Log, a great program from a forum user. It is windows based and somehow the Stoker spiked the heat to 300. This is bad in BBQ. I finally had to reset the stoker and all was well.
The food was done Sunday morning at 10:00 am, earlier than I thought. I just kept the Stoker going, at 220 and left it alone. Then the idea of how long it would burn came to me, and also the idea of how low it would go. So I set it at 200 and left it alone. I tracked its progress all day and into the night. By 10:00 it was struggling, with the fan running. an hour later the temp kept dropping. i thought it was done. I opened the lid and saw so much ash had collected that it was clogged up. So I moved the wood around, and unplugged the holes, and it jumped right back up to 200.

This lasted until around 1:00 am, Monday morning. Yes, Monday. At this point, the temp was falling fast. So I just shut it off. All during this, the outside temp was 40 and dropping. When I shut the egg down it was 36 degrees outside.
The picture you see is the amount of wood left after the egg shut down.

Amazing. Roughly 31 hours of constant cooking temps, on one load of wood. I can't imagine a better fuel/fire ratio.

Wow.

Daughters Big Party!

This weekend my little girl turned 4. In celebration of that event, we had a small family gathering. I made up some Pulled Pork, some gourmet potato salad, and some baked beans. It was a great party, and the food was amazing. A friend brought some sauces he made, which were a huge hit. More on that later. Enjoy the food.

The stink, stank, stunk...

For some reason, i didn't do any smoking over the Nov-Dec months. Where I live there is lots moisture in the air, causing the dreaded mold and rust. I opened my Egg, and it was full of it. So I did what the good folks over at the egg forum suggested: Go nuclear. That means 500-600 degrees. I did this and the egg was clean of all moldy substances.

The biggest issue was the stink. The was a bad creosol smell when I would light the egg. It wouldn't burn off. So I again asked and found my nuclear wasn't long enough. So I opened the egg wide and man after about an hour, the smell was gone. I poot all the egg equipment in it and cooked those two!

I did find one big issue that needs to be addressed. The metal top of the egg is cast iron. Sadly, I did not know this and rust showed up. I followed the advice of the forum (see the pattern) and gave it the cast iron pan treatment. This meant rubbing it down with oil and giving it a good cook. That worked wonders.

The big birthday bash party is this weekend, so I have to get the egg all cleaned up for cooking!

Some catering pics.

I did some food for a friend last year, as he was having a party and heard good things about my BBQ. I cooked up a bunch of ribs and some pulled pork. They turned out great. Everyone loved them.

Enjoy.

Where has the time gone?

Sorry for the lack of updates. I cooked quite a bit at the end of the summer, then had to stop due to my Mom getting hurt. So it has been quiet except for the occasional smoke. I will post some pics when i get them. I will have a big smoke in the next few weeks for my baby girls 4th Birthday. She is the helper you see in the pic. I have been visiting the sites and getting back up to speed on the 'Que, so look for more updates as we go on!

Texas BBQ...

Just wanted to post my love for Texas BBQ. While I have not hit Lockart, TX, the capital of Texas BBQ, I will one day. So many BBQ places, so little time.

oh, hello

I seem to have run out of time to post. Been so busy cooking.
Last week I cooked for a buddy some pulled pork. It was for a friend of his. It was big hit. I fixed beans, pork, buns, and sauce.
Then another buddy wanted a brisket and beans, so he brought a massive 15-LB brisket... The thing was almoest too big for the Egg. I stuck that thing on the smoker at 10:00 am, and pulled it off at 10:00 the next day. It came out amazing. Juicy, smokey, and delicious...

Many other smokes as well. I have done about 25 lbs of pork total, and more to come.

Rocks in the lump

I finished my first bag of lump with the burgers cook. That 10 LB bag of lump lasted over 55 hours of slow and hot cooking, with only about an 1-1/2 inch of a five gallon pail full of ash. Amazing.
The biggest issue was the concrete I found in the lump. I sent a letter off to BGE and await a response.

Burgers

For the first time, I did some burgers. Basic, with some cheese. Got the egg to about 400 Dome with about 3 big pieces of Mesquite, and they were great. Not much else to say! Well, Smoke On, is appropriate!

An Eggalicous weekend!

I had plans to do some cooking on the egg, and this weekend allowed me to use it for 3 days in a row.
Thursday I hit Costco for some baby Back rib. They come in a three pack. I had plans for at least one rack, so i decided that dinner Friday was going to be some ribs. I unwrapped and washed them, then rubbed them down with a thin coat of yellow mustard. Then I covered them in a heavy coat of a 50/50 secret rub and raw sugar. These then went on the egg for 5 hours with some soaked Apple wood, and were even better than last time. I made some corn on the cob from Whole Foods, and we ate like kings! The cool part was after I at, I cranked down the Egg to 190 degrees, and let it sit for about 5 hours. Saturday my close friend, Jack, would be having a birthday, so i told him, as my gift, I would make him a brisket. I kept the Egg low so I wouldn't have to relight. I added some Mesquite for smoke, and at 1:23 am, put my brisket on.









From an earlier post, you can see the Stoker log and how it dealt with the pit, keeping it around 220 +/- a degrees, unless I messed with the pit, then the fan has to adjust the temp.



When I knew I had about 5 hours left, I threw on a rack of ribs, as an added bonus to the brisket. The meat hit 185, so I pulled it and put in a cooler. The ribs were done, I made some beans then headed to my buddies house to deliver his meal. He was thrilled. I got lots of compliments, and learned alot about brisket.

Sunday was pizza day. The past week, I visited the Seattle Aquarium with my mom and the kids. It was a great day. While I was down there, we stopped in at Big Johns PFI For some Italian flour and tomato sauce. I made the dough by hand, prepped the sauce and cut some mushrooms, some ham, and some basil. It was a feast. Enjoy!

Pulled Pork!

I volunteered to bring some Pulled Pork to a gathering a buddy had for his mom. I said this, even though I had never done pulled pork. I had always done ribs. But I figured, no time like the present. So off to the WWW to find out about the "right" way to cook pork. The it was off to the cookbook cabinet to see what the champs had done. I found that 98% of Pulled Pork is just done with rub. The other 2% use injectors. I went with the rub only. I went to Safeway and found two bone-in Pork Shoulders, at 8 lbs each. So for my first cook, I went with 16 lbs of pulled pork. Usually I have my meat rubbed and left overnight, but I had issues the night before. I rubed and massaged the meat, and left it for 4 hours. For years, I have been using Willighams rubs, which has worked for me. It is also what I had.
I filled the egg to the fire-ring, and got the Stoker set up, and the egg lit. The experts think that about 1.5 - 2 hours per pound. So we were ready for the long haul.


The stoker worked like magic. 225 for 19 hours. I realized I had set up the fire wrong. Not wrong per say, but not a long haul fire. It about 1:00 and we were out on the deck enjoying some company and I hadn't seen smoke in some time. I had some help lifting the grate and moving my chunks of mesquite around. That fixed the problem. Or at least until the end when the grate gets a bit clogged up. That was an easy fix. So I went to bed and got some sleep just as the pork was hitting it's platou or 160 degrees. That when the fat and collagen start to break down and its becomes pull- able pork. I woke up and the temp was at 177 degrees. I wanted 195, but eventually, it hit 185 degrees.



Oh, what a site. The smell and the look. It was fantastic to see. I pulled them off the Egg, and rolled them in foil for an hour. I pulled them and they were juicy and tender, melt in your mouth. A few of my neighbors came over and had a chunk. They loved it. I made some sauce and took it over to my buddies house. They loved it. It was a big hit!



Of course I forgot to take a picture of what everything looked like after it was pulled. But it was beautiful. The coolest thing was that after one load, 19 hours, this is the fuel that was left. Amazing.

Happy Birthday

Happy Birthday, Dad. I miss you more each day...

The Stoker

One of the issues I had with my old pit was control. At first I loved the whole BBQ dynamic: watch the temp, adjust the temp, watch the temp, adjust the temp. Hopefully after a day of doing this, food would be ready. Then we had a kid. I quickly found the days of minding a pit were over. Babies require even more tending than a pit. So this is when my Q days dwindled...

During my research for a new smoker, I learned about the BBQ Guru (Thebbqguru.com). Great product. Basically it controls the pit for you. It is 3 part unit: Control unit, fan, and probe(s). The Probe hooks to the grate and tells the unit your temp, the unit then tells the fan to push air onto the fire to get it hotter, or it cuts off air to lower the fire. You can add a second probe for meat temp. For several hundred dollars you can get a wireless unit. Then a guy on the Grill Dome Forum(another great grill, but hard to get since it is a smaller operations. I had a 6-8 week wait before shipping) told me about the Stoker.

The Stoker (Rocksbarbque.com) is similar to the Guru in that it controls your pit. But it does so much more. It allows for multiple pit control with one unit, and the best part? it has a NIC card built in. That is Network Interface Card, with a webserver. On the back, is an Ethernet jack that allows the Stoker to be plugged into a wireless hub and accessed, they say, from anywhere in the world, by any web browser. To me, this was a no brainier. As long as it worked with a Mac. Yes, I use a mac. Oh, don't be surprised. I crossed over years ago, and will never return (or so I thought). Basically, you plug the stoker in to the wireless router, and the Stoker is assigned an IP address. You type that into your browser, and boom, the stoker software shows up. It looks like this:



Well I found that it will work with a mac since it can be accessed from any web browser, but due to my research, I found there was something I would be missing: Stokerlog.
The same guy who turned me onto the Stoker is a code writer. So after he fell in love with the stoker, he wrote some software to add a bit to the Stoker software. What he came up with is a nifty piece of work. It goes out and gets the info off the Stoker, and allows for you to control it without a browser. It will email you information, send your phone a text message, and track your cooks. You can have an entire history of your cooks with this unit.


The issue? It only runs on Windows. I know! According to forums everywhere, there are several coders writing a Mac version, but until then, Windows only. So I had to install windows on my Mac. Yes the picture you see to the right is Stokerlog running in Parallels (Parallels.com). I know, I know. But what can you do? Anyway, this is one slick machine. I will be live testing it out ASAP. Just have to hit the Butcher.

Spider Continued...

It has arrived. Today was the joyous sound of the Fedex truck stopping by my house. He dropped off the Spider.

Can't wait to try it!

Pizza Oven

I hope everyone had a great Fourth of July. We spent ours in P-town, enjoying good company, some great laughs, and an amazing firework show. A few years ago, my buddy decided to buy a pizza oven, and sadly it sat in the garage for some time while the logistics got worked out. Eventually he got it built and it looks fabulous. We were unable to try it, but it has revived rave reviews.

They say the Egg is a fabulous pizza oven. I have yet to try it. The unofficial "rules" are that you must burn in your egg 8-10 times before you go for the high heat cooks. The gasket can melt otherwise. So Pizza must wait. The funny thing is after my first cook, the wife brought up pizza, so I had to go into the whole pizza thing with her. We just need to buy a pizza stone to give it a whirl.

In other news, my spider in on the way. The spider allows the grid to get closer to the coals, allowing for 800-1000 degree sears. This is called the TREX method, which is supposed to be the best!



Thanks to www.eggaccessories.com for great price, service, and advice. I can't wait for it to be delivered.

Lump...

The ceramics use lump, a sort of burned wood that burns hotter, faster, and cleaner than Charcoal. Well, I am amazed. I loaded Lump on Sunday and lit it. I started the fire at 2:00 and shut it down at 7:00. Monday, I lit the Lump for a pizza, and it burned for 1 and 1/2 hours. So for 6 1/2 hours, check out how much lump is left!



That's enough for a few more burns. Charcoal never did that for me.

Wow.

Pizza

We got a take and bake pizza today, and I lit the egg and got it to 325, and let it stabilize. I threw the pizza on and cooked it. It turned out great. And kept the house cool, since it HOT here. Yea, yea, I know. Seattle aint hot. Well it was today and yesterday.

The pizza was good. The amazing thing was the The egg was on for 45 minuets, and after I shut it down (closing the daisy wheel and shutting the vent) it held 220 for about 2 hours. Amazing.

Burgers tomorrow.

At First Light...

After putting together the egg, I realized I had no lump charcoal. These things run on Lump charcoal, and in my hurry to get home and get the kids settled, I forgot to get some. I had bought a platesetter, which allows for an indirect cook. But with no fuel, no BBQ.
So Saturday, it was off to the Butcher to get some ribs, and off to the dealer to get some lump. I got both, and Saturday night I prepped them. The Butcher had a full and 1/2 rack, so I took both to try something I had been meaning to try for years. Mustard. I always wanted to try to get a bark. So I slathered the half with Mustard, then used some Rudy's Rub. Rudy's is a chain in Texas. The Full rack got Butches Smack Your Lips, which I ordered off the food channel. They were both left overnight.
Sunday came, and at 2:00 I lit the egg for the first time.

It was great to see smoke. It had been 2 years since I last tried to make Q. Long time gone! But the smell brought me back. Oh, did it bring me back.



One of the best thing about a ceramic cooker is its ability to hold heat, while using little fuel. I got the tempt to hold at about 250 dome (which means the dome thermometer, which is about 4 inches off the grate). The saying is that whatever the dome says, subtract 25-30 degrees and you roughly have your grate temp. I had a thermometer on the grate, which told me the saying was true. i had the thing pegged at 230 for about 3 hours, then bumped it to 275-300 for 2 hours.



The last 30 min were putting some sauce on the ribs for show.





The full rack turned out great. I think i could have got them off about 30 min earlier. The half was a disaster. they were over cooked and the Rudy's Rub was way to spicy. I was so proud. For the first time, I had a smoke ring.



My wife had bought me a cookbook called Grill It, from Bobby Flay, for fathers day. She whipped up his potato salad, and it was fantastic. Add some beans to the mix and I was in heaven.