OT - What are you doing right now?

Dyal_SC

Sea2Ski said:

Dyal_SC said:

Buttered and toasted baguette with horsey mayo, brisket point and spicy pickled onions.

That was a delicious bite.  I know it was. 

Yessir, had like 7 or 8 of them. 😄

TigerTony

theyolksonyou said:

TigerTony said:

Well, I haven't visited or posted on this BGE forum in a few years due to numerous life changes in my life. Mostly health related. All good now!
So here I am, I'm back ready to get back to being an egghead.
As to the question "what are you doing right now?"
I'm trying to decide whether or not I should read the 5619 post that I missed in this thread. lol!

Tony, so glad to see you back.  Haven’t heard from you since brisket camp II!   Glad all is well again. 

Welcome back!

Thank you yolk! I'm happy to see you and lots of the same people still on the forum. You in particular and many others have always been kind, interesting and informative.
I cooked a practice 12lb turkey today spatchcok.
Came out great!

DoubleEgger

TigerTony said:

theyolksonyou said:

TigerTony said:

Well, I haven't visited or posted on this BGE forum in a few years due to numerous life changes in my life. Mostly health related. All good now!
So here I am, I'm back ready to get back to being an egghead.
As to the question "what are you doing right now?"
I'm trying to decide whether or not I should read the 5619 post that I missed in this thread. lol!

Tony, so glad to see you back.  Haven’t heard from you since brisket camp II!   Glad all is well again. 

Welcome back!

Thank you yolk! I'm happy to see you and lots of the same people still on the forum. You in particular and many others have always been kind, interesting and informative.
I cooked a practice 12lb turkey today spatchcok.
Came out great!

Very excited to see you back my friend. 

SGH

Today is Sunday so I get to back off the diet a little. Fixing to eat a bag of frosted animal cookies. One of my personal favorites 👍

theyolksonyou

Jamming a blues rhythm while my youngest tries to improv some lead.  Some good, some bad…

FlyOverCountry

Digging for gold.

nolaegghead

nolaegghead

SGH

@nolaegghead
Looks great brother 👍

Battleborn

nolaegghead said:

You must be full. 

SGH

Battleborn said:

You must be full. 

He is full of $hit for sure 

nolaegghead

I committed to cook the meat for my work's thanksgiving potluck.  Then realized last week I have a conflict - will be in Nashville for a series of meetings while it's going on.  So just cooked everything this weekend and vacu-sucked it for reheating in SV.

I did some quality control.

caliking

found found out that you can indeed cook on a SoloStove Bonfire pit..

I have another idea, but may need another firepit to execute. Have to gauge how much caliqueen will tolerate

GATraveller

Last night's dinner....

CigarCityEgger

Looks like some great eats all around this past weekend. 

milesvdustin

Spicy pickled onions recipe please @Dyal_SC

Dyal_SC

milesvdustin said:

Spicy pickled onions recipe please @Dyal_SC

Sure thing. It’s Cook’s Illustrated recipe that @The Cen-Tex Smoker posted about awhile back. 

Here is his post and I’ll just copy and paste his instructions here. 

https://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex/p1

His instructions:

Sweet & Spicy Pickled Onions
* From Cooks Illustrated
The onions can be refrigerated in an airtight container for up to 1 week.

Ingredients

1 medium red onion, halved and sliced thin
1 cup red wine vinegar
⅓ cup sugar
2 jalapeño chiles, stemmed, seeded, and cut into rings
¼ teaspoon salt

Instructions

~ Place the onion slices in a medium heatproof bowl. Bring the vinegar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, to dissolve the sugar. Pour the hot vinegar mixture over the onion, cover loosely, and let cool to room temperature, about 30 minutes. When cool, drain and discard the liquid and serve the onions.

milesvdustin

Thanks! Do you throw away the peppers? 

Dyal_SC

milesvdustin said:

Thanks! Do you throw away the peppers? 

Nope, I leave them in. They’re tasty too. 

SonVolt

A couple of recent cooks.

Pork Chop - seared and butter basted in a skillet (too cold to use the egg) served with sweet potato gratin



Pork "Prime Rib" cooked raised-direct on the Egg, served with mustard onions from Sean Brock's new Southern food cookbook


Coq a Vin (chicken braised in wine), served with buttered parsley noodles and pearl onions from Bourdain's first cookbook (RIP)


Malbec braised spare ribs from Francis Mallman's Seven Fires, served over braised red cabbage. I seared these on the egg, then transferred to a pot with the wine and cook direct over the grate with the lid off ~30 minutes to get some smoke, then covered until tender. 

bangor307

GATraveller

SonVolt said:

A couple of recent cooks.

Pork Chop - seared and butter basted in a skillet (too cold to use the egg) served with sweet potato gratin



Pork "Prime Rib" cooked raised-direct on the Egg, served with mustard onions from Sean Brock's new Southern food cookbook


Coq a Vin (chicken braised in wine), served with buttered parsley noodles and pearl onions from Bourdain's first cookbook (RIP)


Malbec braised spare ribs from Francis Mallman's Seven Fires, served over braised red cabbage. I seared these on the egg, then transferred to a pot with the wine and cook direct over the grate with the lid off ~30 minutes to get some smoke, then covered until tender. 

Dude!!  You're killing it!  Thanks for sharing.

SciAggie

@SonVolt Man, that’s some great looking food right there. You eat well. 

GrateEggspectations

SonVolt said:

A couple of recent cooks.

Pork Chop - seared and butter basted in a skillet (too cold to use the egg) served with sweet potato gratin



Pork "Prime Rib" cooked raised-direct on the Egg, served with mustard onions from Sean Brock's new Southern food cookbook


Coq a Vin (chicken braised in wine), served with buttered parsley noodles and pearl onions from Bourdain's first cookbook (RIP)


Malbec braised spare ribs from Francis Mallman's Seven Fires, served over braised red cabbage. I seared these on the egg, then transferred to a pot with the wine and cook direct over the grate with the lid off ~30 minutes to get some smoke, then covered until tender. 

Awesome looking cooks. However, did I just read “too cold to use the Egg?” The Egg is a year-round cooking apparatus. Some of us routinely Egg in -22F or lower. If only your resolve was as powerful as your cooks. 😉

GrateEggspectations

GATraveller said:

Last night's dinner....

Do you always eat it raw? 😉

GATraveller

GrateEggspectations said:

GATraveller said:

Last night's dinner....

Do you always eat it raw? 😉

I could but I don't think the kids and wife would go for it    Im just really slack wen it comes to getting plated pics. My girls said this is their favorite meal I cook. I love that because it's the easiest. Win win. 

Dyal_SC

Second night’s use of the brisket. Kelly’s award winning chili. Simmered first about 6 hours today.  Served with fresh bread. Ridiculously good. 

ColtsFan

SGH

Just whipped up a jalapeño paste in my molcajete. I’m finally getting decent at using this thing 👍

Botch

Dyal_SC said:

milesvdustin said:

Spicy pickled onions recipe please @Dyal_SC

Sweet & Spicy Pickled Onions
* From Cooks Illustrated
The onions can be refrigerated in an airtight container for up to 1 week.

Ingredients

1 medium red onion, halved and sliced thin
1 cup red wine vinegar
⅓ cup sugar
2 jalapeño chiles, stemmed, seeded, and cut into rings
¼ teaspoon salt

Instructions

~ Place the onion slices in a medium heatproof bowl. Bring the vinegar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, to dissolve the sugar. Pour the hot vinegar mixture over the onion, cover loosely, and let cool to room temperature, about 30 minutes. When cool, drain and discard the liquid and serve the onions.

Hmmm, I've made this recipe a couple times, but I did it wrong!  I sliced the onions and stuffed them into a glass jar, and poured the rest on top, cooled, sealed, and put in the frig.  I've used them for maybe a month, they eventually turn purple/brown and I tossed the (few) remainders.  
Haven't died yet, so will continue to use them this way.