I'm not some kind of BBQ afficianado, but soon I will be
yes... I was a lowly gas cooker, Hank Hill if you will.... and I am
ashamed to say that I am an IT manager at a wholesale food distributor,
which houses it's own USDA meat processing facility...fer shame, fer
shame.

Two co-workers, and a friend, all bought big green eggs. I finally
broke down and bought one as well. I looked at the Kamado, but the
price they quoted me was....OK, about $2000.00 shipped for a #5, maybe
it had some tile or something.. im not sure, I wasn't too impressed
with the guy on the phone.

Needless to say, I wen't to visit my VERY friendly and knowlegable
local Egg dealer, Fritz Smickle. He set me up with a Large egg, nest,
and a bunch of accessories, more freebies than I could carry, and more
advice than I could remember. Very nice guy.

First night was Ribeye Steaks, with the bone, seared at 750 degrees,
they were delightfull, then I did a Pork Butt for about 12 hours...
ehhhh so-so... gonna need some more practice there. Then last night I
did some Salmon fillets. Here is where you gotta pay attention...

I have a big bowl-lift type Kitchenaid mixer, I put about a cup of
honey in it, added about a half cup of brown sugar and started mixing,
this made some sort of paste... I added Jack Daniels while mixing until
it had the consistance of BBQ sauce. Dipped the salmon Filets in the
mix and immediatly put on the grill.... PURE HEAVEN!!!

Feel free to use or modify as you see fit, let me know if you make it
better.

Now for the question. Friday night (Yes the day after Tgiving) I will
cook a whole Lip-on for the family after they get back from shopping. I
am thinking just basic salt and pepper, using the indirect plate under
the grate at 300degrees till done... any suggestions?

Jerry

Add some slices of Orange.

jerryeveretts wrote:

I'm not some kind of BBQ afficianado, but soon I will be
yes... I was a lowly gas cooker, Hank Hill if you will.... and I am
ashamed to say that I am an IT manager at a wholesale food distributor,
which houses it's own USDA meat processing facility...fer shame, fer
shame.

Two co-workers, and a friend, all bought big green eggs. I finally
broke down and bought one as well. I looked at the Kamado, but the
price they quoted me was....OK, about $2000.00 shipped for a #5, maybe
it had some tile or something.. im not sure, I wasn't too impressed
with the guy on the phone.

Needless to say, I wen't to visit my VERY friendly and knowlegable
local Egg dealer, Fritz Smickle. He set me up with a Large egg, nest,
and a bunch of accessories, more freebies than I could carry, and more
advice than I could remember. Very nice guy.

First night was Ribeye Steaks, with the bone, seared at 750 degrees,
they were delightfull, then I did a Pork Butt for about 12 hours...
ehhhh so-so... gonna need some more practice there. Then last night I
did some Salmon fillets. Here is where you gotta pay attention...

I have a big bowl-lift type Kitchenaid mixer, I put about a cup of
honey in it, added about a half cup of brown sugar and started mixing,
this made some sort of paste... I added Jack Daniels while mixing until
it had the consistance of BBQ sauce. Dipped the salmon Filets in the
mix and immediatly put on the grill.... PURE HEAVEN!!!

Feel free to use or modify as you see fit, let me know if you make it
better.

Now for the question. Friday night (Yes the day after Tgiving) I will
cook a whole Lip-on for the family after they get back from shopping. I
am thinking just basic salt and pepper, using the indirect plate under
the grate at 300degrees till done... any suggestions?

Jerry

"jerryeveretts" wrote:
I'm not some kind of BBQ afficianado, but soon I will be
[ . . . ]
Now for the question. Friday night (Yes the day after Tgiving) I will
cook a whole Lip-on for the family after they get back from shopping. I
am thinking just basic salt and pepper, using the indirect plate under
the grate at 300degrees till done... any suggestions?

Well, boy. Looks like you done jumped in with both feet! Although I've been
said to give people a lot of lip, I got no idea of what a 'whole Lip-on'
is, so all I can suggest is: http://www.eaglequest.com/~bbq/

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

"jerryeveretts" wrote in message
oups.com...
I'm not some kind of BBQ afficianado, but soon I will be
yes... I was a lowly gas cooker, Hank Hill if you will.... and I am
ashamed to say that I am an IT manager at a wholesale food distributor,
which houses it's own USDA meat processing facility...fer shame, fer
shame.

Two co-workers, and a friend, all bought big green eggs. I finally
broke down and bought one as well. I looked at the Kamado, but the
price they quoted me was....OK, about $2000.00 shipped for a #5, maybe
it had some tile or something.. im not sure, I wasn't too impressed
with the guy on the phone.

Needless to say, I wen't to visit my VERY friendly and knowlegable
local Egg dealer, Fritz Smickle. He set me up with a Large egg, nest,
and a bunch of accessories, more freebies than I could carry, and more
advice than I could remember. Very nice guy.

First night was Ribeye Steaks, with the bone, seared at 750 degrees,
they were delightfull, then I did a Pork Butt for about 12 hours...
ehhhh so-so... gonna need some more practice there. Then last night I
did some Salmon fillets. Here is where you gotta pay attention...

I have a big bowl-lift type Kitchenaid mixer, I put about a cup of
honey in it, added about a half cup of brown sugar and started mixing,
this made some sort of paste... I added Jack Daniels while mixing until
it had the consistance of BBQ sauce. Dipped the salmon Filets in the
mix and immediatly put on the grill.... PURE HEAVEN!!!

Feel free to use or modify as you see fit, let me know if you make it
better.
Now for the question. Friday night (Yes the day after Tgiving) I will
cook a whole Lip-on for the family after they get back from shopping. I
am thinking just basic salt and pepper, using the indirect plate under
the grate at 300degrees till done... any suggestions?

Jerry

Nice start! Here's a site for Eggers that you might be interested in-
http://www.biggreenegg.com/wwwboard/wwwboard.shtml
Lots of advice to be had.
Brian

Well, boy. Looks like you done jumped in with both feet! Although I've been
said to give people a lot of lip, I got no idea of what a 'whole Lip-on'
is, so all I can suggest is: http://www.eaglequest.com/~bbq/


Nick. a Lipon is a whole boneless rib roast, usually around 15lb.
"Prime Rib, Lip On, Bone out".
This is typically what restaurants buy and server as Prime Rib,
regardless of the grade.

Here is one of the finer variety's.
http://www.amazon.com/Snake-River-Fa.../dp/B00032JOBG

On 21 Nov 2006 05:50:23 -0800, "jerryeveretts"
wrote:


Well, boy. Looks like you done jumped in with both feet! Although I've been
said to give people a lot of lip, I got no idea of what a 'whole Lip-on'
is, so all I can suggest is: http://www.eaglequest.com/~bbq/


Nick. a Lipon is a whole boneless rib roast, usually around 15lb.
"Prime Rib, Lip On, Bone out".
This is typically what restaurants buy and server as Prime Rib,
regardless of the grade.

Here is one of the finer variety's.
http://www.amazon.com/Snake-River-Fa.../dp/B00032JOBG

$34.56 a pound? Before shipping? I don't think so.

Then again, if I want Kobe beef from Snake River Farms, I can walk
exactly 1.5 blocks from my front step. I'm pretty sure I won't be
paying $34.56 a pound, either.

$34.56 a pound? Before shipping? I don't think so.

Then again, if I want Kobe beef from Snake River Farms, I can walk
exactly 1.5 blocks from my front step. I'm pretty sure I won't be
paying $34.56 a pound, either.

I certaily wouldn't pay that either, as I said earlier, I work for a
USDA processing facility. I am sure I can get a whole lipon quite a bit
cheaper nat 34.56 a lb... I think more like 4.56 a lb

Then again, it's not Kobe beef, which I have never had, and likely
never will.

On 21 Nov 2006 08:09:55 -0800, "jerryeveretts"
wrote:


$34.56 a pound? Before shipping? I don't think so.

Then again, if I want Kobe beef from Snake River Farms, I can walk
exactly 1.5 blocks from my front step. I'm pretty sure I won't be
paying $34.56 a pound, either.

I certaily wouldn't pay that either, as I said earlier, I work for a
USDA processing facility. I am sure I can get a whole lipon quite a bit
cheaper nat 34.56 a lb... I think more like 4.56 a lb

Then again, it's not Kobe beef, which I have never had, and likely
never will.

Snake River Farms hopes that you're wrong about that last part. I
haven't paid much attention to the prices lately, but their Kobe beef
isn't astronomically high-priced. I've been meaning to try their
Kurobuta pork.

Here's their online sto

http://secure.abfoodsusa.com/ABCommerce/products

Not astronomical, but still pretty pricey. Ribeye roast is $23-26/lb.
Briset is 3.42/lb.

http://www.snakeriverfarms.com/

Strictly speaking, it isn't Kobe beef if it doesn't come from Kobe,
Japan, but SRF raises the same breed of cattle (Wagyu).

"jerryeveretts" wrote:
Well, boy. Looks like you done jumped in with both feet! Although I've
been said to give people a lot of lip, I got no idea of what a 'whole
Lip-on' is, so all I can suggest is: http://www.eaglequest.com/~bbq/

Nick. a Lipon is a whole boneless rib roast, usually around 15lb.
"Prime Rib, Lip On, Bone out".
This is typically what restaurants buy and server as Prime Rib,
regardless of the grade.

Here is one of the finer variety's.
http://www.amazon.com/Snake-River-Fa.../dp/B00032JOBG

Thanks for the info. Seein' as I'm really the only beef eater in the house,
I proly won't be getting one any time soon, but I'll ask my daughter to get
a price check at Costco.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~