Archive for December, 2007
Christmas Prime Rib
Dec 25th
First ever prime rib on the egg. I did a seven pounder with three bones in it. I first started the egg and got to 500 degrees. Put the meat in for 20 min and then closed down the vents to get to 325. Let cook until it was 125 when I pulled it. Took about two hours. I let it set for 15 min while Dawn got the rest of the meal prepared. It went up 10 degrees in that time frame. It was incredible. Seasoned simply with kosher salt and course black pepper. One thing I found surprisingly delightful were the bones. Like giant rib bones but incredible taste on the meat around them. The dogs enjoyed the bones as well.
Surf N Turf
Dec 25th
Last Thursday we were out at Costco getting some meat and they had the biggest crab legs I have ever seen so we bought three legs. Did some New York Strips to go with them. The legs were gigantic. Cooked them at about 325 direct for about 10 min.
Rub w/o Mustard
Dec 25th
When I was first introduced to BBQ’ing a lot of people advised the best way to get the rub to stay on the meat was to apply a thin layer of plain yellow mustard then the rub. Well, after hearing and seeing a few people do without, I started to skip the mustard part and let the rub “melt” into the meat. I am pleased with the results. The pic shows a rack of ribs with the rub on it for about 10 min. You can see it has melted into the meat. BTW.. I did these on a new rack I bought at the BBQ store in KC. It was $10 and is large enough I could put six full racks of ribs on. It has a stainless steel pan to go underneath. Great combo and a lot less mess.
Happy Holidays from the Dog
Dec 17th
Buster Dog wants to shout out to all of you to have a safe and happy holiday season. Here’s hoping you get a nice prime rib dinner and a glass of your favorite spirit. Cheers to all.
2007 Big Green Egg Team Results
Dec 9th
In an unofficial official ranking of all egg only teams, Buster Dog BBQ finished in the top 10 in the nation. The poll was a cumulative point system from nationalbbqrankings.com based on teams to be known to use the BGE exclusively. The cool thing was we are the only ones in the Midwest and only one of two west of the Mississippi.
Nationalbbqrankings.com
Dec 9th
This site rocks. Not only do they keep a tally of all top 10 finishes and have points assigned to them, they are now assigning points if you finish in the top 10 of a meat category. This would have benefited us a lot last year as we had three top 10 chicken finishes, including a 1st place. We also had multiple top 10’s in pork and ribs.
Scallops
Dec 1st
I really wanted spare ribs to cook but Costco was out so I decided to do scallops for the first time. Costco had grade A scallops that were like $10 for a dozen. I figured why not. I dipped them in melted butter and some rub, then I wrapped them in BoarsHead bacon. Put on the egg around 300 for 20 min or so on an extended grid turning until the bacon was done. Half of them I continued to put Mango Chipolte sauce on which was nice and sweet.
Thanksgiving Turkey
Dec 1st
This turned out pretty good. 19.8lb bird took about 7 hours to cook. If you look hard you can see I used lemons on the turkey breast to make them look like real boobs. It was amazing shrinkage as it was Pamela Anderson before the cook. The turkey was great. I put it in the Cambro at 230 and it was about 4 maybe when we started to carve it and it was so hot we could not use our hands. Nice and moist.
