newbie goof -- advice, please!

mrs_story

I decided to try a variation on the tamale casserole/pie that @tarheelmatt posted a little while back.  This would be my second cook alone, setting it up all by myself.  I got the charcoal started and up to 350-degrees . . . so proud of myself for catching it on the way up!  Then I realized I forgot to put the plate setter in it. 

Dangit!  I didn't want to risk putting it into the egg and cracking it.  I saw a disposable aluminum pan with the grilling stuff, so I set that on the grate upside down, and put the BGE grill extender (I believe that's what it's called) over it.  Placed the skillet containing the tamale pie on the extender.

Still cooking.  We'll see how it turns out in a bit (fingers crossed!).  I'd like to know if it would be a bad idea to put an unheated plate setter into a 350-degree egg. 

Thanks so much for your help . . . I'm sure this won't be my last screw up! 

mrs_story

AND I just heard rumbles of thunder. 

*sigh*  Looks like I'll be learning what to do when it starts raining while doing a cook. 

(When it rains, it pours?)

theyolksonyou

Throw the PS in there. Right now if you want to being hurt it, but your temp will drop. 

RedSkip

You should be fine.  Rain won't bother the egg either, just its Master

cheeaa

Ive done this about a million times with no issue

pgprescott

Absolutely nothing to worry about in terms of thermo shock in either direction. 

mrs_story

YAY!  So glad to hear that it shouldn't hurt the plate setter!

Just pulled it off.  Letting it cool/set up for a bit.  I will try to be more mindful next time, but it's so good to know that I can still put it in late. 

You guys are the best! 

tarheelmatt

Exactly what these guys said. 

How'd that pie turn out?

mrs_story

tarheelmatt said:

How'd that pie turn out?

I hadn't cooked with masa harina for probably 20 years.  It *looked* good when I pulled it off (topping had some color and filling was bubbling up around the edges), but I'm not so sure about the texture of the masa harina.  When I spooned it out, it was a bit smooshy.  Husband said it was fine that way.  Daughter and I pushed most of it off & ate the filling. 

The flavor was good!  I didn't add any wood chunks, but there was still some smokiness.  For the filling I used 1 lb 93% beef, most of an onion, bit of garlic, one chopped jalapeno, 1 can no-salt-added black beans (rinsed), and 2 cans red enchilada sauce.  I ground in a little black pepper, but no salt (we try to do lower sodium).  All of us had it with shredded sharp cheddar & sour cream. 

Don't know if I added too much water to the masa harina, if I didn't bake it long enough, or we didn't let it set up long enough.  This will require experimentation.  Wondering what to do with this big bag of masa harina, I found a recipe for puffy tacos that I want to try:

http://allrecipes.com/recipe/246974/puffy-taco-shells/

Thanks for the inspiration to try this dish, @tarheelmatt!

theyolksonyou

Real tamales are kind of mushy under the husk they're cooked in. Sounds like it was about right.