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Northarrow

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  • Chuck Roast in a Tagine.

    I love cooking Chuck roast in my Egg.  This time I wanted to incorporate my Tagine, a favorite cooking vessel I use during colder months.

    First I took my chuck roast and coated it in Dizzy Pig Cow Lick rub.  Then put in in the LBGE @ 275 degrees for 4 hours to get it to the stall.




    Then I gathered up the rest of the ingredients:  Yukon gold potatoes, carrots, green beans, canned tomatoes, beef broth, paprika, ground fresh pepper, red pepper, diced fresh ginger, copious amount of garlic and cilantro. 


    Sautéing the ginger, garlic and paprika.


    My assistant and companion was Founders Centennial IPA.  A favorite. (With my own Hop plants growing in the background)


    After the roast did its thing for 4 hours, I assembled the rest of the cast and popped the chuckie in for another 1.5 hours in the Tagine. 



    The theory of the Tagine is that the condensation travels up to the peak and then condenses down into the middle of the dish, ensuring a moist continuing bath.  I think it worked great in the Egg.


    Just coming off the Egg. 


    Plated Family Style.  The bark was out of this world on this one. A very tasty meal.  Leftovers for home fries and chuck omelets.






  • Re: Friday night Seafood and Chicken and stuff

    Super.  Well done.  Whenever I try to coordinate so many items for a menu, taking good pics is always the last thing I think of.  You seem to have everything under control.
  • Sometimes only drummies will do...

    Every once in a while I get hankering for some drumsticks, and off to the store I go.

    Prepped them with some EVOO and liberally dusted Swamp Venom.
    Had a couple home brews waiting for the Egg to get to temperature.
    Put them on at 350 indirect.
    About half way through coated them with Stonewall Kitchens Bourbon Molasses sauce.  (If you see Stonewall products near you, check ‘em out).
    Family style plate with grilled asparagus.  The Sweet potato was camera shy off to the side...
    Thanks for looking...


  • Re: OT - Last Meal

    Fresh ground sirloin/chuck burger.  Toasted kaiser roll, thick slice of Bermuda onion, slice of fresh garden tomato, dripping with melted cheddar cheese.  Hand cut fries from the deep fryer and at least a couple bottles of Allagash White.  Finish me off with glass of Woodford’s and a cigar.
  • Re: Married men on here, does your wife support or (roll their eyes) regarding your addiction?

    Wife & I share an appreciation for the Eggs (LBGE & MM).  She didn’t blink when I bought the MM, (although I waited until she was gone for the weekend, just to be safe when I got home) =) .   She’s an artist with her pressure cooker, so quick delicious dishes during the week are simple, and on the weekends she gets to play while I fuss over the eggs.  It’s a perfect balance.  

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