Buster Dog BBQ

Congrats to Jerry for winning first place at the Down Under chili contest. His chili was some of the best i’ve had. As an added bonus the meat was brisket I smoked a week ago for him. I am looking forward to trying that method at home.

My buddy Jerry is participating in another chili cookoff this weekend at Down Under Sports Bar which is just east of 86th Street in Clive off Hickman Rd.  The tasting starts at 2pm.  As you may be aware, Jerry finished 2nd in the Billy Joe’s contest a few weeks ago. 

Thanksgiving is three weeks from the date of this post.  Last year we made a Mad Max turkey.  Just a method cooking where you ice down the breast so they don’t overcook and then get a nice butter paste on the bird.  Man, it was pretty good. Here is a link to the method and my bird from last year.

First attempt at eggrolls on the egg.  I bought some eggroll wrappers at Hy-Vee.  We got some small shrimp and some chicken (which we grilled) and bacon and cheese.  About 1/2 were shrimp and cheese and the other were chicken, bacon and cheese.  You put the contents in the middle and roll it up.  An eggwash is used on the corners and the top to hold it in place.  I did an eggwash on all of it to brown and cooked at 300ish for about 20 minutes.  A very nice and crisp exterior and the filling was good.  Can’t wait to try with scrambled eggs.

Anyway, a very easy cook to do and one I recommend trying.

Click here to watch my video on how easy this is.

I tried making pulled beed today.  I used a 2.5 lb boneless chuck with some Plowboys Bovine Bold.  I put this on at 1130 and pulled at 930.  Cooked at 250 the whole time.  I wish I had foiled around 160 but it still had a good flavor.  Man, this shrunk enough to put into  zip lock bag.  This will be going into chili.

Had sushi for lunch and David wanted to try octopus. Ok I said. He had 4 pieces of fresh octopus. Never thought he would like it. I tried a bite and didn’t really care for it. It kind of reminded me of asparagas in regards to the crunchness of the outside by the tentacle and the meat was kind of like calamari. He wants it for dinner now.

My small egg is going as a weber grill.

I added a new category on the left to some fun food blogs I have come across.

Just another example of the insulation on the egg.  I cooked ribs today for six hours with sustained winds at 20-30 with gust at 55.  Even has a panel on my deck blow off but the egg stayed at 275 dome temp all day.  Try that with your gas grill without having to turn up on high.

I tried an Acorn squash on the egg and I think it would have been very, very good.  Except I have never cooked or ate a squash before so I don’t know how long to cook for.  I did this one at 250 for two hours but it was not long enough.  That is butter, brown sugar and cinamon on there.  If anyone knows how to tell when done, let me know.  Also, what is the proper way to eat.  Just dig in with a fork?