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Finally a day off - T-Bone and PigWing Muffins !

Don MarcoDon Marco Posts: 287
edited August 2011 in EggHead Forum
Howdy...


Finally had a day off after weeks of being very busy with my day job and BBQ. Time for some comfort food !

Had a nice 20 ounce T-Bone from Argentina in the fridge. Some Olive Oil and kosher salt was all that it needed.

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Some fried mushrooms and onions and grilled Naan Bread for sides.

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Cooked the Steak on a raised grate on the large egg with some rosemary twigs and olive wood for smoke.

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Cooked the Steak on a raised grate ( 2 fire rings)  on the large egg with some rosemary twigs and olive wood for smoke.


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It was raining cats and dogs so i was happy that i finished my Egg-Center with the roof this spring.

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Also just got my Cowboy Cooler finished !
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Oh, this way about the food ? Here we go !
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This Steak was out of this world delicious. image


I thought chicken thighs would make for a good evening Snack. So i rubbed them with my PigWings rub and cooked them in a muffin pan with some Cherry and Jack Daniels woodchips. Took em out at 160, let rest and then crisped up the skin and glazed with Jack Daniels and Maple Syrup. Those thighs were just perfect, nice "bite through" skin and very juicy.

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So long,

DM
www.don-marcos-bbq.de

Comments

  • FrankCFrankC Posts: 414
    Looks great DM!  Care to share the recipe for your naan bread?

    fc
  • bcdonbcdon Posts: 17
    That looks great! I really love your cooler! How'd you make the naan bread?
  • BENTEBENTE Posts: 8,337
    wow that looks great!!

    so you only missing the mini in the line up in the egg center!!

    really like the cooler also!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Egg JujuEgg Juju Posts: 657
    Looks delicious as always DM... 

    the cooler was... well... cool!  
    :)
    Large and Small BGE * www.quelfood.com
  • SpoonSpoon Posts: 328
    The cook looks great and the set up is awesome as well. Looks like a day off well spent.
    "Pork so tender you can pull it with a spoon."
    ~Spoon
  • EggspertEggspert Posts: 142
    Great pics and nice enviroment.
  • GriffinGriffin Posts: 5,684
    Don Marco, your pictures are always awesome. Really like the cooler.

    Bente - I think he does have a mini, it just isn't pictured here.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • Don MarcoDon Marco Posts: 287
    Thanks for the feedback guys  :D

    The egg center is not finished yet, i plan to build a huge u-shaped table with the eggs mounted inside, lots of workspace, sink and a bar. Time and $$$ slow me down a tad though...  :?

    Regarding the Naan recipe, me and my team wrote a cookbook that has been released this spring.

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    Heres our Naan recipe, i just translated it. any questions, let me know.

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    [quote][i]
    8 Portions :

    800 Gramms of all purpose flour
    1 package active dry yeast
    3 tbs sugar
    2 cups yoghurt
    2 tsp kosher salt
    1 egg

    2 cups melted butter

    mix 3 tbs flour and 3/4 cup of warm water and the yeast in a large bowl. add 1 tsp of the sugar. let rest for 10 minutes to start the yeast. there should be some foam that shows it is active.

    mix the joghurt with the remaining sugar and salt in another bowl. mix in the egg, add everything to the yeast mixture and mix ( i use a kitchen aid mixer) it while adding the rest of the flour. mix for at least 10 minutes to have a nice doughball.  put the dough into a bowl and baste with just a little bit of melted butter. Let the dough rise, preferably over night.

    preheat your grill for direct and indirect cooking at 350-450 F. Divide the dough into 16 portions and let them rest covered for another 10 minutes.

    Then punch the doughballs flat and tear them apart until they are flat and thin. tearing gives a way better structure than rolling out. The outside can be a little thicker, its actually quite similiar to making small pizzas.  

    Baste the dough with the butter on both sides and grill over direct heat until crispy and done. you can finish them indirect if you like to.

    I like to add a little sea salt while grilling them. [/i]
    [/quote]

    I hope you like the recipe. it sounds like more work than it actually is, actually its very easy, can be prepared a day ahead, is very tasty and quite a show for your guests. ;-)

    heres some more pics of our book in case youre interested :

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    So long,

    DM
    www.don-marcos-bbq.de
  • I have not had lunch yet and licking the screen just messed up the screen.  Everything really, really  looks good.  Were the chicken thighs de-boned, and why place them in a muffin pan?  Also, is your cookbook available through Amazon? Would love getting my hands on that book.
    Eggin in SW "Keep it Weird" TX
  • drbbqdrbbq Posts: 1,151
    Congrats on the book Don Marco. I hope all is well. You coming to Lynchburg this year?
    Ray Lampe
    Dr. BBQ
  • KMO_QKMO_Q Posts: 150
    Chicken thighs in a muffin pan...I'll definitely have to try that...thank you DM
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