lbge

Had a chance to do some cooking today. Prep started last night with a marinade (rosemary, thyme, oregano, garlic, lemon zest, salt, pepper, and olive oil) for lamb (loin and rib chops). Started the cooking today with a tri tip and a packet of veggies (potatoes, onions, carrots, garlic, and...

I picked up a 17.48 lb SRF Black Grade brisket on Father's Day weekend and got a chance to cook it today. Got it trimmed and rubbed last night with some Rub Co Santa Maria and Q-Salt and onto the LBGE at 6:30 AM today with a little oak and cherry wood for smoke. It is sitting on top of the...

I had some ribs and skin on pork belly to cook. I decided to try pork belly burnt ends and removed the skin. The belly was a little on the thin side so my cubes were only about 3/4" to 1" in size. Put the belly cubes and ribs (one rack of baby back, one rack of St. Louis spares) all on the...

The local kebab restaurant has an Adana kebab that I really like. I decided to try my hand at them. Used ground lamb, Aleppo pepper, cumin, kosher salt, and sumac. Divided into 6 balls for my 6 skewers And out to the Large Egg which was running at about 525 degrees The meat was...

After searching for a plate of short ribs for a while, I finally located some at the local Restaurant Depot. Granted I had to buy 4 plates weighing a total of 18 lbs (the chopstick is just to give perspective on size - it's 10" long): I decided to try Adam Perry Lang's recipe for Short Ribs...