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New egg....... just to let folks know how things went.
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Sailor61
Posts: 13
Picked up my new large egg on Friday, went together easily.
Fired it up early on Saturday to see how things went - 500 degrees about 10 minutes after lighting. Had company coming for dinner that afternoon and decided to go for it and use the egg rather than the oven. [p]First shot was some sliced kielbasa - came out with a nice crisp exterior. Did the bourbon marinated pork tenderloins for the main course - WONDERFUL. Only trick is how do you get the older folks in the crowd to give up on the ancient idea that pork has to be incinerated in order to be "safe"? Brought this up to an internal temp of 165 - very nice.[p]Did the Cornell Chicken (marinated in egg, oil, cider vinegar, seasonings) yesterday - the PERFECT chicken. And it was left ont he fire a bit too long - it was pouring out and I got lazy so the thigh temp was about 12 degrees above done when I pulled it off. Tender, flavorful, no need for sauce or gravy.[p]Trying some small steaks tonight.[p]So far I'm very happy with the egg - and if I'm this happy before I have any expereince with the ins and outs of its use - I can imagine it will only get better.
Fired it up early on Saturday to see how things went - 500 degrees about 10 minutes after lighting. Had company coming for dinner that afternoon and decided to go for it and use the egg rather than the oven. [p]First shot was some sliced kielbasa - came out with a nice crisp exterior. Did the bourbon marinated pork tenderloins for the main course - WONDERFUL. Only trick is how do you get the older folks in the crowd to give up on the ancient idea that pork has to be incinerated in order to be "safe"? Brought this up to an internal temp of 165 - very nice.[p]Did the Cornell Chicken (marinated in egg, oil, cider vinegar, seasonings) yesterday - the PERFECT chicken. And it was left ont he fire a bit too long - it was pouring out and I got lazy so the thigh temp was about 12 degrees above done when I pulled it off. Tender, flavorful, no need for sauce or gravy.[p]Trying some small steaks tonight.[p]So far I'm very happy with the egg - and if I'm this happy before I have any expereince with the ins and outs of its use - I can imagine it will only get better.
Comments
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sailor61,[p] After the old folks see the young folks eating all their pink pork and not get sick they will start eating it. [p] Welcome to the club..
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sailor61,
Sounds like your having fun![p]Where, if ya don't mind me asking, did you come by your handle? Sail type sailor? Naval vet? Curious as I am both, And a Non combat Nam Vet. A supply ship.[p]Phil, D' sailor Duck
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sailor61,
Happy New Year!! Thought I would share with you one of my favorite sites about Egging. Click on link below.[p]Happy Egging, Pharmeggist
[ul][li]http://www.nakedwhiz.com/[/ul] -
Duck,[p]Lifelong sailor(wooden boat type lunacy), not a veteran. When I got out of school (mid 80's) just did not seem to be an option to go into the service - in hindsight, a stupid decision on my part.[p]TJ
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sailor61,[p]Wood sailboats... That is a labor of love and or, as you say, lunacy! Thanks for the info.[p]Best fishes,[p]Phil, D' Duck
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