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What Will You Be Egging During the Coronapocalypse?

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Comments

  • gonepostal
    gonepostal Posts: 711
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    @Botch I usually don't get much of a ring when using the egg. So this was by far the best one I have gotten. I will say that I have used celery seed 2 cooks in a row ( the last was on a stick burner - not mine ) and have had similar results.

    And I had better, longer lasting smoke...

    I will add...the best brisket that I have ever cooked...had no ring at all
    Wetumpka, Alabama
    LBGE and MM
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  • shtgunal3
    shtgunal3 Posts: 5,666
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    @JohnInCarolina That’s an awesome looking sandwich brother. I’d give up a whole pack of TP for one of those right now.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JohnInCarolina
    JohnInCarolina Posts: 31,013
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    shtgunal3 said:
    @JohnInCarolina That’s an awesome looking sandwich brother. I’d give up a whole pack of TP for one of those right now.
    Thank you my friend!  That is the highest of compliments in these troubled times!
    "I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 31,013
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    thetrim said:

    Those look awesome.  
    "I've made a note never to piss you two off." - Stike
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  • Teefus
    Teefus Posts: 1,208
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    After the smoked salmon was done yesterday I did a couple strip steaks for dinner. Today I smoked another big salmon filet. When I pulled it off I threw on a dozen chicken legs for a nice slow smoke. Bird meat. It’s what’s for dinner. 
    Michiana, South of the border.
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
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    JohnInCarolina said:
    I made a sammich:



    Home made whole wheat bread, sriracha aioli, brisket point, fried egg.  As the kids say... this did not suck.
    🤤 looks great!!

    Brandon - Ohio

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  • Eggpharmer
    Eggpharmer Posts: 483
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    Austin, TX
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  • milesvdustin
    milesvdustin Posts: 2,882
    edited March 2020
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    Not egg cooked (since my farking bands blew up yesterday) but we made spaghetti sauce with some more venison. Pretty cool to eat dinner and I can look out the window and see the spot where my meat came from. 

    Free range, antibiotic free, non GMOs deer. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • SciAggie
    SciAggie Posts: 6,481
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    Nice!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • DoubleEgger
    DoubleEgger Posts: 17,214
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    JohnInCarolina said:
    If you're reading this thread and haven't made the brisket chili (from Salado) recipe yet, you really have to do it when you get a chance.  It is so, so good.
    Agreed. It’s awesome. It is a little spicy per the recipe though. First timers should cut some of the heat and then add it back to taste. 
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  • DoubleEgger
    DoubleEgger Posts: 17,214
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    I’ve got a brisket on that stalled at 142F for 5.5hrs. Just moved to 144F so I’m hoping to get the bark set.  Maybe the next stall won’t be so rough. No worries if it doesn’t taste like crap. I’ve got all the time in the world today. 
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  • Foghorn
    Foghorn Posts: 9,851
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    GrateEggspectations said:
    Oatmeal molasses bread. Not Egged. 


    Dude.  If you toast a slice of that and take a pic of it with melted butter on it, I might have to ignore all travel recommendations and come find you.  Just sayin'

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • dmchicago
    dmchicago Posts: 4,516
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    That is beautiful bread!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • GrateEggspectations
    GrateEggspectations Posts: 9,333
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    Thanks all. Wish I could take credit, but this was in fact my wife’s doing. I provided the moral support and helped keep the kids at bay for the prep. 

    The backstory to this bread may in fact make for an interesting thread. I’ll see if I can put something together. 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,320
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    I just bought a 6.5 pound Boston Butt. I plan to smoke it Friday with Albukirky Sweet Red and pecan, maple, or apple as the available woods. Then carry it to my folks out of town. I need to till the garden for them and run any errands for them . 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,333
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,971
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    GrateEggspectations said:

    Ha ha. Based on what’s left at our store I would say you are right on the money. #wearallitaliannow
    Keepin' It Weird in The ATX FBTX
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  • GrateEggspectations
    GrateEggspectations Posts: 9,333
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    DoubleEgger said:
    19 hours on this brisket at 275-300F. A test of patience for sure. 


    19 hours to cook it. 90 seconds to inhale it. 
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  • DoubleEgger
    DoubleEgger Posts: 17,214
    edited March 2020
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    GrateEggspectations said:
    DoubleEgger said:
    19 hours on this brisket at 275-300F. A test of patience for sure. 


    19 hours to cook it. 90 seconds to inhale it. 
    Can’t do that. I need to conserve toilet paper. 
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  • thetrim
    thetrim Posts: 11,357
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    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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