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Weekend Cooks, including a First (for me)
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Acn
Posts: 4,424
I cooked on the egg both days this weekend, which is something new recently. Started on Saturday with a tasty beverage
Dinner that night was pretty straightforward, bone in/skin on chicken breast hit with rubs and baking potatoes wrapped in foil.
No plated pics, served it with a basic salad (romaine, bell pepper, sliced mushrooms, toasted walnuts, sliced green apple and shaved manchego).
Sunday I did flank steak pinwheels for the first time. These turned out very well, although a bit messy due to my trouble with butterflying the flank steak, and then keeping a tight roll and tie. Here is the flank steak butterflied and seasoned with s&p:
My filling was sautéed onion, garlic and baby spinach, which went on the steak and was covered with slices of provolone.
I started indirect at about 325 while I got some baby bok choy ready to go on the egg as well.
I moved the pinwheel down for some direct sear when the middle was about 110-115, and put the bok choy on the top rack, and it finished while I rested the pinwheel (pulled at 125 internal). Served with some leftover stewed okra from earlier in the week.
Dinner that night was pretty straightforward, bone in/skin on chicken breast hit with rubs and baking potatoes wrapped in foil.
No plated pics, served it with a basic salad (romaine, bell pepper, sliced mushrooms, toasted walnuts, sliced green apple and shaved manchego).
Sunday I did flank steak pinwheels for the first time. These turned out very well, although a bit messy due to my trouble with butterflying the flank steak, and then keeping a tight roll and tie. Here is the flank steak butterflied and seasoned with s&p:
My filling was sautéed onion, garlic and baby spinach, which went on the steak and was covered with slices of provolone.
I started indirect at about 325 while I got some baby bok choy ready to go on the egg as well.
I moved the pinwheel down for some direct sear when the middle was about 110-115, and put the bok choy on the top rack, and it finished while I rested the pinwheel (pulled at 125 internal). Served with some leftover stewed okra from earlier in the week.
LBGE
Pikesville, MD
Comments
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Nice beer. A MD I work with got me some for Christmas. Where do you get it in Bawlmer?
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@eggcelsior - I got it at my local store in Pikesville, Vineyards Elite.
LBGE
Pikesville, MD
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Something tells me there'll be more egg "weekenders" in your future!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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@eggcelsior The Wine Source in Hamden, Grand Cru in Belvedere Square, and Roland Park liquors all have it.
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Thanks guys.
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Nice cook, and good choice in beer. Had it on tap while in Chicago a couple weeks back. Very good beer.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Great beer. Thanks to a fellow egger I was able to try some last year. I would like to try their Tiny Something someday.Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
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I've had Peeper, King Titus. Weev, and Another One. They are excellent and almost all need to be imbibed right away, which is a great reason to get more!
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It does need to super fresh. I'm heading to Maine in a few weeks, I'm definitely going to have to hunt down some more of theirs.
@eggcelsior - speaking of beer, how is the Flying Dog with Old Bay? My guy hasn't gotten his next shipment in, but he's supposed to be saving me a couple of 6-packs.LBGE
Pikesville, MD
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I had the Moe on tap while in Chicago, and brought home bottles of Zoe and Mean Old Tom. All were excellent.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I've only had it from the keg at the Maryland Craft Brew fest. I still haven't cracked a battle. Really clean ale and the Old Bay flavoring was in the background as an "essence" if you will. I was expecting the "tang" to hit me like a Michelada or bloody mary but it was nice and smooth. Great on a hot day with a crab cake sandwich. I'll have one tonight and let you know.
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What a great looking cook.Congrats and look forward to seeing more..Greensboro North Carolina
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