We’re still here. Still kicking. Been real busy at work, short staffed, working lots of weekends so I haven’t been posting much. That’s all about to end soon…hopefully.
Anyway, got home from work and had a package waiting for me. A Kick Ash Basket. Heard a lot of hype about it. Can’t wait to try it out. Supposed to make cleaning out your Egg easier and allows the Egg to get up to temp faster. We’ll see.
One thing’s for sure, it’s Duke proof!!
I’ll let ya know how it works and just so you know this product was paid for with my own hard earned cash. I have no connection to, affiliation with nor ever been in contact with this company.
Just to keep this food related, we did bring the Mini out of hibernation this weekend. Don’t think its seen any action since June I think.
Sunday, I was taking the large Egg apart to clean it out and install the Kick Ash Basket when I noticed this
That’s a bummer, but I’ve already sent an e-mail to BGE this morning along with pictures and my replacement has been approved and as soon as it shows up to my local dealer (Elliot’s hardware in Plano), I’ll go pick it up. I’m sure there is still plenty of life left in this one, but the day it does break into a million pieces, I want to have a replacement on hand. Gotta love BGE and their lifetime warranty.🙂
I guess the only other “Eggciting” thing to share is that Mrs. G gave me the go ahead to start working on a new table/outdoor cooking area for the Eggs. All I have is a rough sketch so far.
Hopefully, we’ll have something a little more exciting to share with you shortly.
Nobody likes to do it. Sure, the prospect of a new place is fun. But the actual moving…not so much. Packing, turning off utilities and setting up new ones, getting all the bills updated with new addresses. The actual physical act of moving (while a new roof was getting installed on the same day !!). And then unpacking. Throw in a 17 month old boy, a sick wife and a MIL on moving day and well I’ll let you imagine…
But now we’ve been in the new place for two weeks and things are starting to get back to normal.
I knew when we first saw the house, that we’d start cooking more outside once again. Mr.s G really did not like the backyard at the last place and I don’t blame her. But she’s enjoying being outside here, and so has Duke.
We had to break in the house with some burgers
And some simple drumsticks
And fish is always healthy
And can’t go wrong with pizza
And what Texan doesn’t like brisket
Last night I tried a new marinade for shrimp. It was pretty darn tasty, but I think I need to tweak it a bit. When I get it down just right, I’ll be sharing it here I think.
And after Duke went to bed, I smoked some meatballs that will be for dinner tonight
I tasted one when they came off and I can already tell you that they will also need work. Not enough seasoning in them at all. Another item to work on.
So that’s what’s been keeping us busy lately. We’ve got a ton of work to do. Landscaping, expanding the patio possibly. Tons of little projects here and there that went neglected with the last owner. I’m gonna have to do something to get the Egg off the porch since its so small and still keep it covered so I can grill/smoke in the elements. All the joys of home ownership. At least Mrs. G was smart enough to convince me to get the inside of the house painted before we moved in…
And I couldn’t leave without the obligatory pic of the kiddo.
Geez…it’s been a long time. I s’pose I could give you a dozen reasons why I haven’t done a blog post in a while, but I’m not that kinda guy, this isn’t that type of blog and you probably don’t care. So I’ll just give you one…
I’m sure you don’t want to see a ton of baby pics. Nobody does unless they are family or close friends, but let me say he’s already made a pilgrimage to Lockhart. And while he didn’t get to try the brisket (come on, he only had two teeth at the time), I know he’s looking forward to it.
OK. On to the real reason you are here. BBQ. You know my obsession with wings. My fifth food group. Love just about any type of wing out there. I’ll try any kind and I’m always searching for new recipes. So why did it never occur to me to add Alabama white sauce? No clue, but when Mrs. G showed me the recipe in her latest Southern Living, I knew it was on.
Now, I’m no expert on Alabama sauce. Never been there. Never eaten it out at a BBQ joint. I’ve made it once, but I have no idea how authentic that, or this recipe, was, but I was willing to try it. For you guys. ‘Cause that’s the kinda guy I am.
As I mentioned, this recipe came from Southern Living. June 2015 issue, page 118. I did make one change to the recipe. It called for Creole Mustard. I didn’t have any, so I used Gulden’s Spicy Brown Mustard. Didn’t feel like going to the store and I figured it was close enough. Oh, and I didn’t oil my wings and toss with salt and pepper. I skipped the oil and used John Henry’s Texas Chicken Tickler rub, although any good bbq or chicken rub would work.
Alabama White Sauce
1/3 cup Mayo (We use Duke’s)
3 Tbsp chopped fresh chives
1 Tbsp prepared horseradish
4 tsp apple cider vinegar
2 tsp Creole mustard (or spicy brown)
1 tsp coarsely ground pepper
1/4 tsp sugar
1 finely grated garlic clove
Makes about 2/3 cup which will be plenty for about 3 lbs of wings
Whisk together all the ingredients a coupla hours ahead of time, or overnight if you have the time, and park it in the fridge until you are ready to use
I’m not going to get into how to grill wings again. I’ve done it plenty of times. In fact, I don’t even do them the same way twice anymore. Get your grill somewhere around 400-450F indirect, cook turning every so often until temp reaches 175-180F. Thirty, forty minutes or so. Or a coupla beers. I don’t know. I wasn’t paying attention. Just enjoying the evening You really can’t overdo wings like you can a chicken breast, and that higher temp gets you a crispy skin.
When the wings are done, place them in a large bowl and pour the sauce over and toss to coat.
Once the wings are nice and coated, grab a roll of paper towels, or a real towel, dig in and enjoy.
I really wanted to have some tater tots on the side, but I remembered I didn’t have what you would call a healthy lunch, so I opted for a salad instead.
I thought the wings were pretty good. Interesting for sure. Creamy and tangy. And messy…like all wings should be. Mrs. G used the words “Unique” and “Different” and “Tangy”. Not my favorite wing ever, but not bad. I’d probably do them again. Maybe even try it with some half chickens or chicken pieces.
Like I said before, I have no idea if the sauce is authentic, so please don’t come cursing me and saying that this isn’t real Alabama sauce. And that no self respecting Alabaman (is that right?) would make it that way. I’m just a guy following a recipe.
I’m gonna try and start writing some more posts again. I’m not gonna promise one a week, or every other week. I don’t want to lie to you or myself. Hell, I might not make one a month. I’ve got other things that are demanding my attention, but when I get time and when I stumble on a good recipes worth sharing, I’ll try to get them up here for you. For now, I’ll leave you with one final parting shot…
Picked up some pork tenderloins the other day at Sams’s. 3 went in the freezer and one took a 24 hour bath in this stuff.
First time trying it out, sounded interesting. For this cook, I decided to use the Mini since it’s been sitting dormant for a while. Went and ahead and hooked up the new Flame Boss 100 to see how it would work on the Mini and a direct cook. Set it for 400.
Tenderloins sure do take up a lot of room on the Mini. Almost done.
Took about 30 minutes or so to hit 145, I was shooting for 140. Don’t tell anybody.
You noticed the tooth picks sticking out of one end? I like to fold over the skinny end of a tenderloin and secure it in place. I find that if left alone, that skinny end will end up being way overdone. I’ve tried using butcher’s twine, but the skinny end tends to slip out when the tenderloin is flipped. Toothpicks just seem to work better for me.
As always with large proteins, I let it rest about 10 minutes before slicing.
Look at all that juice!! We served it up on a bed of rice and drizzled on some of the reserved marinade. When using marinade that has touched raw meat, I boil it for 10 minutes and then let simmer until it reduced and thickened up a bit. I don’t know if that is technically “safe” and might not be restaurant approved, so do it at your own risk. I’ve never gotten sick, nor has anybody I’ve ever served, but I’m throwing out a little warning there for you to heed or not.
I was actually a bit surprised. It came out really good. Not really like your average teriyaki at all. Not overly salty, but had a sweetness to it that was very interesting. Even though I overshot the temp I was gonna pull it at by 5 degrees, it was still plenty juicy and oh so tender. The leftovers are gonna make some great sliders served up on some King’s Hawaiian rolls. 😀 I just wish I had made some kind of slaw and/or caramelized onions to go along with it. Will definitely use this marinade again in the future.
This is the follow up post on the new Flame Boss 100. For its trial run, I figured go big or go home and nothing tops brisket! I had a 13 pound brisket all trimmed up. I rubbed it down with mustard and a mix of Fiesta Brisket Seasoning and Dizzy Pig Cow Lick. Normally, I just use a 50/50 mix of salt and freshly ground black pepper by weight for brisket, but after realizing just how many spices and rubs I have during our move, I thought it was time to clear some out. No more Fiesta. Started the Egg around 10:30 Friday night to allow plenty of time for the Egg to get dialed in with the new controller. I wasn’t sure how long it would take to get up to temp and didn’t want to mess up the finishing time on the brisket. Nothing worse than having a horde of starving masses at your house and you don’t want them filling up on chips and dips and such.
Played with the temps a bit between 10 and 12 and it did a really good job responding. Brisket went on at midnight with B&B oak lump and mesquite (both chips and chunks scattered in the lump) for smoke. Temp set at 235F. Went to bed around 1:30 and all looked good. Not sure what time I got up, but the Egg was steady at 236. 1 degree difference. I think I can live with that.
I’m pretty sure I pulled it at 1PM (13 hours or so) when the temp had hit around 200F in most places and the probe went in like “buttah”. Forgot to take a pic. Sorry, totally gotten out of the habit of writing posts and documenting the cook with pictures. The brisket was wrapped in foil and placed in a cooler (FTC or foil, towel, cooler) to rest for a few hours as it wasn’t time to eat just then. Then it was time to bump the temp to 250F the ABTs on.
Yes, there were 3 nekid, vegan ones for my cousin. How a Griffin became a vegetarian? I blame it on living in California for a few years. 😕
The brisket was so tender after sitting in a cooler for a few hours. I was able to separate the point and the flat with the back of a knife. Here’s the flat. For some reason I can never get a smoke ring on a brisket on the Egg. Not that effects taste, just cosmetic.
Some people really like the flat or the “lean” portion of the brisket. Not me.
I could cook a whole brisket, toss the flat and just eat the point or “fatty” portion of the brisket and be totally happy. A little bend test. Fork tender.
After pulling the ABTs, I raised the temp from 250 to 375 so my cousin could cook his vegan patties. The Flame Boss had no trouble bringing it up to temp in less than 15 minutes. No pictures of that cuz well they were frozen vegan patties. Who cares?
So what are my thoughts? I did notice when installing the Flame Boss, that the new fan does not have those two bendy wires that attach it to the adapter. Kinda freaked me out finding that at first after having a few drinks. I thought mine must have been defective. Turns out it has a new lip design that keeps it attached. Forgot to take pics of that.
Do you need a pit controller to take care of your Egg? Absolutely not. Is it nice not having to worry about the possibility of your fire going out overnight? You betcha!! Is it nice to just light you egg, plug it in, walk away and know that it will hit your desired temp and not overshoot while you’re prepping your meal? Or watching tv? Or having a cold beverage? You’re darn tooting!
As far as performance, I’m totally happy. Works like a champ. Besides the way it attaches, the new design of the controller itself (the most obvious change and appears to be just cosmetic) and new wires that I have no info on, it works just like the original…perfect IMHO. Quickly brought the egg up to temp, held it there for over 13 hours then quickly brought it up to a higher temp to direct grill some burgers. The “Open Dome” function works just as it should, stopping the fan from coming on when you are checking your meat.
No it doesn’t have internet or wi-fi. No it won’t keep track of your temps and graph them. No it won’t tie your shoes or open your beer, but then again I don’t want or need a pit controller that does all those things. If you do, hey, that’s your thing and this one isn’t for you. No biggie. Different strokes and all. Actually, if it could open my beer…
If you want a controller that just controls your pit and that’s all without all the fancy bells and whistles, this one deserves looking at. Obviously, I’ve only used it once, but I’ll keep testing it to see how it does over time and how durable it is. So far, I am pleased with it. In fact, I’d love to try it out again this coming weekend but I’ve already got plans on Saturday. Maybe there will be some time for ribs on Sunday…
**Edit – since I wrote this, I was asked on the Egghead Forum by a fellow named BRushOO “Here’s the bottom line of the Flame Boss 100 as I see it: If this flame boss was stolen/broke/you were no longer it’s owner….. would you buy another one at retail cost?” I thought about it and quite honestly I would say that yes, I would. I would not hesitate to buy one. Unless, I opted to check out the DigiQ just for sake of change and in order to do review a different brand.