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Olla Podrida

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'Q Bruddah
'Q Bruddah Posts: 739
edited November -1 in EggHead Forum
Its actually a Spanish dish and is loosely translated 'rotten pot'. It is being cooked in an olla, pronounced 'oya', at 350°F dome indirect on the egg and probably for several hours. It has a variety of meats in it, in this case ham hock from a ham dinner awhile back, leftover pulled pork and leftover grilled chicken. It has pinto beans and aromatics, a basic mirepoix, onion, carrots and celery. I will adjust the seasonings in a few hours. I wanted to see how this pot would adapt to an egg. I hope to pick up some smokiness from the lump.

IMAG0168.jpg
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  • cookn biker
    cookn biker Posts: 13,407
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    Nice! I'm watching.
    Molly
    Colorado Springs
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    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
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    Thanks, Molly. Me, too. I can't imagine that the egg is a lot different from an horno in cooking characteristics.
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  • Eggsakley
    Eggsakley Posts: 1,019
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    Beautiful pot. Keep us posted on the results. Sounds delicious.
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
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    Bruce, it took about an hour just to boil. I kicked it up to 400°F. I can smell the pot cooking now and its a smell I don't normally associate with the Egg, but still a good one. The pot is an inexpensive pot available at a Mexican grocery. So far so good.
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  • loco_engr
    loco_engr Posts: 5,765
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    Wow! Totally new concept!
    Thanks for posting and plaeese post results!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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