What Will You Be Egging During the Coronapocalypse?

dmchicago

The Cen-Tex Smoker said:

dmchicago said:

This was a keeper!

As a sign of the times we are living in, when I saw your sandwich all I could think of is: “I wonder where he got the bread” 

The funny thing is that there were no Kings Hawaiian buns. None. Slider, full size, nada.

It's like folks hit the HEB and beelined for the TP then the King's Hawaiian buns.

Weird times.

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

Grilled Halibut Masala, Zucchini “bartha”, roasted potatoes with Indian spices. Delish! Loving my new grill grates too. Makes cooking fish so much easier and better. I think I’ll get a lot of use out of them. 

 Stupendous! I can almost taste the halibut masala. 

It was fantastic! It’s basically Madhur Jaffrey grilled salmon masala but a little different  

Legume

Belly tacos.  Split the difference between a Raichlen cook and a recipe from maangchi, then made it up a little more.  Smoked the belly yesterday, then sliced and into the Korean bbq marinade.  Grilled hot direct today and added some quick pickled serranos, carrots, celery and red onion, a little shredded brussels sprouts and some jamberry sriracha.

All my pics sideways now with the new and improved vanilla.  Thanks Obama.

StillH2OEgger

bucky925 said:

Today was the first  loooong  day for me and Ms. B.   I made pork-belly burnt ends just to amuse myself.  I took a small 2 hour nap and they were like rocks when I woke up    Oh well not my first epic fail.

We all have cooks that don't come out perfect, but thanks for sharing. It will help a lot of us (OK, maybe just me) feel better when it happens, knowing we're not alone.

nolaegghead

JohnInCarolina said:

nolaegghead said:

Damn, i don't know how I missed this thread.  Too busy trolling stuff that was sunk three pages pack I guess.

Some fantastic looking cooks, I must say.  I mean about the food, the actual cooks, not so fantastic looking.

This might be heresy, but with short ribs, I'm looking for the most un-prime cut I can find.  Like from an emaciated cow.  I did some chili from the last batch I cooked and it was at least 40% fat - they were prime. I want to SV some lean short ribs, smoke the bejesus out of them and enjoy some less than 20% fat ribs that look like their medium or MR.  Help me jesus. 

Careful Nola.  I’ve heard you can catch heart disease from emaciated cows.

SciAggie

Made spatchcock chicken and roasted veggies last night.

Mattman3969

Made a Mexican Chicken Torta. 

DP Molé Chicken on the mini


Everything else in the interior hot box 

JohnInCarolina

@Mattman3969 - looks killer man!

Botch

@Mattman3969, that's a very unusual (but delicious) looking dish, never heard of it before.  

Mattman3969

@botch - it was shredded chicken, black beans, corn, rotel with some tomato sauce and a bunch of spices mixed in till it had a taste I liked.  I laid down a tortilla then the chicken sauce mix then cheese. Repeated till at the top of the pan.  Don’t know if Mexican Torta is a thing or not but it reminded me of a veggie Torta I did before.  

Botch

Thanks, stolen!  

Hans61

I did a sous vide 1/2 brisket flat and a slab of babybacks - I liked the brisket bath temp 155 for 24hrs. Got slices with an electric knife but it didn’t pass the finger test, laid a slice over my finger and it broke :-) still tasted good think I’ll do 18hrs next time 

Battleborn

Legs

nolaegghead

Cooking store bought lasagna in the microwave oven.  Because I suck.

The Cen-Tex Smoker

Not the best pics but fun cook and good groceries! Pork dumplings with homemade
chili oil and dipping sauce along side General Tso Chicken

Mattman3969

Damn CenTex!!

Botch

nolaegghead said:

Cooking store bought lasagna in the microwave oven.  Because I suck.

Hey, the church-state shut down our gas station microwaves, so that counts as home cooking'!!  

Canugghead

Damn indeed, I just ate and drooling again.

SciAggie

@The Cen-Tex Smoker Looks good from my recliner. 

Legume

These crisped up nicely using the ATK method posted in the Brussels sprouts thread.  A little diced up belly leftover from last nights tacos for seasoning.  I’ll probably cook them like this from now on.  10-15 min from cold pan to done with a crispy char.

The Cen-Tex Smoker

Mattman3969 said:

@botch - it was shredded chicken, black beans, corn, rotel with some tomato sauce and a bunch of spices mixed in till it had a taste I liked.  I laid down a tortilla then the chicken sauce mix then cheese. Repeated till at the top of the pan.  Don’t know if Mexican Torta is a thing or not but it reminded me of a veggie Torta I did before.  

Top notch dude! 

fishlessman

today was spaghetti, newmans sauce, and hotdogs, man did i buy alot of hotdogs

shtgunal3

@nolaegghead I’ve smoked Wagyu short ribs and choice grade short ribs. I very much prefer the choice grade for the reasons you state.

Botch

Supermarket today had NO fresh garlic.
I'm scared, now.    
 
EDIT:  Oh, but they do now carry SRF!  Bought a Wagyu steak for about $27; I've never had one before.  

The Cen-Tex Smoker

Botch said:

Supermarket today had NO fresh garlic.
I'm scared, now.    
 
EDIT:  Oh, but they do now carry SRF!  Bought a Wagyu steak for about $27; I've never had one before.  

You are in for a treat! We can’t get garlic here right now either. 

caliking

The Cen-Tex Smoker said:

Not the best pics but fun cook and good groceries! Pork dumplings with homemade
chili oil and dipping sauce along side General Tso Chicken

Farkin' nice, dude. 

Thanks for the chili oil.  This week its been congee (TOTH to @botch) with chili oil for lunch. Not tired of it yet. 

Woadie

Pork tenderloin.  400 raised direct.   Pulled at 145.  I like this method better than indirect.  It crisped the bacon up more.  

lousubcap

Garlic was in short supply a couple of weeks ago but once all figured out this was not a vampire apocalypse there have been no shortages. 
Now for some serious supply chain hic-cups; For better than a week and independent stops at two Kroger stores that always carried 'em, no habaneros.  You f'ing me...A week ago Monday there were plenty by the end of the week and now today (Weds) nothing. 
I have a few days rations of the habanero/garlic roasted salsa but things could get interesting soon.  Never saw it coming as it is the anti-TP salsa.  

JohnInCarolina

lousubcap said:

Garlic was in short supply a couple of weeks ago but once all figured out this was not a vampire apocalypse there have been no shortages. 

LMAO Frank!

Eoin

There's some great cooking going on here. Did a couple of quiches yesterday, never done a quiche before (baking needs too much measuring / weighing / timing for me) but they turned out alright.