Blades and BBQ

C

cjtamu

Joined
Nov 6, 2018
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383
This thread idea came from a discussion with Signalprick Signalprick after I received a lovely #66 Calf Roper from him and saw pics of his Big Green Egg. Sorry, it's not in these pics yet, but it will be. Figured we couldn't be the only ones using our knives while cooking outdoors. Title says BBQ, but I'd say it's open to all outdoor cooking. I'll definitely be posting pics of pizzas on the BGE at some point. And I'm including fixed blade kitchen knives as "traditional" unless the mods tell me I can't. The knives here are the Big Green Egg stainless. Good knives, but Chinese made. The green-handled BGE knives are German, but I flat hated the green handles. Pics below are from a beef birria on the BGE.

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Had a hankering for some baby back ribs Saturday, so broke out Big Red. Moore Maker Trapper was awfully handy for the prep work. It's really just a prop in the finished pic, you can see the bone was pulling out just from moving the ribs. That's how you know they're right! :)

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I made beer can chicken on my Weber MasterTouch yesterday. Whenever I do beer can chicken, the Texas Camp Knife gets prep duty, cutting onions and lemons. The long blade is perfect for kitchen work.

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BBQ and Blades are a natural combination, for sure.

About a week ago I hickory smoked some homemade Texas-style hot links on the BGE. Here they are about half way through the cook:

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And cut through with a Hartshead Barlow:

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I’m looking forward to following this thread. Thanks for getting it started C cjtamu .
 
WhittlinAway said:
BBQ and Blades are a natural combination, for sure.

About a week ago I hickory smoked some homemade Texas-style hot links on the BGE. Here they are about half way through the cook:



And cut through with a Hartshead Barlow:



I’m looking forward to following this thread. Thanks for getting it started C cjtamu .
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Nice. Using a temp probe on your sausage is taking things seriously ha ha ha! Family-owned meat market in Rosenberg, Texas called Kovasovic's. If you're ever in that area, their hot links are worth trying.
 
Good job gettin' us started Chris. I'll be doing some serious cookin' this week to contribute. I'm hoping T-Bones tonight. Later this week I'm thinking Carolina style baby back ribs and possibly a brisket for a smoked pastrami cook I've been wanting to try. I'm sure there will be a pizza or 2 in there as well along with my EDC and cold beer. ;)
 
WhittlinAway said:
BBQ and Blades are a natural combination, for sure.

About a week ago I hickory smoked some homemade Texas-style hot links on the BGE. Here they are about half way through the cook:

HHpfsXnh.jpg


And cut through with a Hartshead Barlow:

nyjPwCMh.jpg


I’m looking forward to following this thread. Thanks for getting it started C cjtamu .
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Hey Greg, Nice sausage! You using the ThermoPro TP20? I just got that one, I've used it once so far and I love it! Awesome dual probe for the $$$.
 
I've got some ribs to grill up tonight.
I'll be sure to post a picture with the appropriate cutlery.
 
Signalprick said:
Good job gettin' us started Chris. I'll be doing some serious cookin' this week to contribute. I'm hoping T-Bones tonight. Later this week I'm thinking Carolina style baby back ribs and possibly a brisket for a smoked pastrami cook I've been wanting to try. I'm sure there will be a pizza or 2 in there as well along with my EDC and cold beer. ;)
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You gonna be a busy boy. Looking forward to seeing. Hoping to knock some pizzas out over the holiday myself. We make them from scratch, so much depends on whether my sauce maker feels up to it!
 
So admittedly when I do steaks on the egg its a quick cook. 600* sear for 4 minutes. Flip, close all vents and smoke 4 minutes. Remove and let rest for 5 minutes or so. Results are a perfect med. rare. Just how I like them. I really need to get the cast iron grate though. I currently use my home made 2nd tier grate dropped down right over the coals. GEC #35 Harness Jack doing the dirty work. :thumbsup:
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JohnDF JohnDF , those ribs look great. So does that knife. Those A. Wright and Sons are beautiful without fail. Jason, I do thinner steaks that way and they work great. For thicker cuts(1.5"-2") I use the T-Rex method. Sear them hot (700-750), pull them and let them rest 20 minutes while bringing temps down to 400. Couple big chunks of mesquite, once it's smoking put the steaks back on and cook at 400 until the temp you want. Y'all are killing me. I'm still working!

Edit: I like my cast iron grates for steak just because of the sear marks, but I don't think the results are drastically different than the regular grate. Now, if you want to talk about the daisy wheel vs the new rEggulator...
 
Buzzbait said:
I made beer can chicken on my Weber MasterTouch yesterday. Whenever I do beer can chicken, the Texas Camp Knife gets prep duty, cutting onions and lemons. The long blade is perfect for kitchen work.

oUBgXGOh.jpg

8YeZNw5h.jpg
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Fantastic pics Buzz! :D:D:D

Mongo said:
Even though I ate dinner, some fine grilled pork chops by coincidence... I KNEW I shouldn't have clicked on this thread, now I am HUNGRY again!
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NO DOUBT!!!!!!!!!!!!!!!!!!!!!!!!

Great thread you guys. :cool:
 
C cjtamu I never even heard of the rEggulator until just now. I will be getting one, with a rain cap for sure in short order.
 
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