Egghausted...

Doc_Eggerton · November 2012

Man, another three Egg cook.

My routine cooks are for dinners and lunches, so I cook much more than is indicated for a single meal. Oh and X3 eaters.

Did our usual couple of days veggies, salmon for tonight and tomorrow's lunches, and beef for the frozen lunch resources.

Salmon done on the LBGE in a basket, with a raised grid, direct at 350. 15 minutes on the skin side and 5 on the flip, until the internal was at least 130. Rubbed with Traeger Sweet.

The beef was done on the MBGE (I thought about joshing you guys that it was a huge cut on the XL), 400 raised direct, until the internal was 140 or more. Rubbed in McCormack Montreal.

Two veggie baskets on the XL.

Pics to follow.

travisstrick · November 2012

How are you liking the med? Mine has been great so far. I wish I had gotten the pair sooner.

Doc_Eggerton · November 2012

Pics

Doc_Eggerton · November 2012

travisstrick said:

How are you liking the med? Mine has been great so far. I wish I had gotten the pair sooner.

Working quite well as our, more or less, dedicated meat cooker. I used it for the first time tonight with a High-Q, and that seemed to work well. Heated fast and was stable.

nolaegghead · November 2012

Your opus magnum! Is that top round or flank?

Doc_Eggerton · November 2012

The beef is the good old generic "London Broil".

Oh, and even after eating the salmon meal, I could not resist a few bites of the beef. For nothing special, it turned out pretty good.

travisstrick · November 2012

My high que is in the mail :)

smokesniffer · November 2012

Looks tasty Doc

Doc_Eggerton · November 2012

travisstrick said:

My high que is in the mail :)

My LBGE was very fussy about maintaining heat. The HQ solved that. The MBGE seemed to be the same way, so straight to the HQ.

Kosko · November 2012

Will you move next door to me doc?

Fred19Flintstone · November 2012

That's quite a spread ya got there Doc! I bet it smelled almost as good as it looked and tasted even better!

nolaegghead · November 2012

Doc_Eggerton said:

The beef is the good old generic "London Broil".

Oh, and even after eating the salmon meal, I could not resist a few bites of the beef. For nothing special, it turned out pretty good.

Ah, thought it would be labeled like that. London broil is usually done on top round or flank. Looks to me like flank. Very nice. You cook efficiently and eat well.

Doc_Eggerton · November 2012

Fred19Flintstone said:

That's quite a spread ya got there Doc! I bet it smelled almost as good as it looked and tasted even better!

Ha, I reheated last night's boneless chicken and veggies for lunch, and my boss came sniffing around and asked if I was the source. I said yes, I just finished some left over chicken. He said, no way, that was smoked German sausage or something. We've all experienced coworkers displaying disbelief over the smell of our veggies.

Plano_JJ · November 2012

If I didnt know any better, I would say you eat pretty damn good =P~

Greeno55 · November 2012

Doc, I'm always looking for ideas to cook bulk for the week. Do you just store your cooked veggies in a Tupperware-like container and just reheat them in the radiation box?

Doc_Eggerton · November 2012

Greeno55 said:

Doc, I'm always looking for ideas to cook bulk for the week. Do you just store your cooked veggies in a Tupperware-like container and just reheat them in the radiation box?

Refigerate, and they are good to reheat in the MW for several days. Don't get them too cooked to begin with. Hot and crispy works, soft and mushy not so much.

We do meats in snack sized bagges for just the right portion size. Sometimes leftovers but often cooked specifically for freezing. The best single item we use is smoked turkey thighs. I am getting ready to do a 32 thigh smoke to refresh our supplies.

Howdy, Stranger!

Forums

Egghausted...

Comments