What Will You Be Egging During the Coronapocalypse?

Gulfcoastguy

Second hand Egging. I will make lentil stew using: onion Rotel, a meaty Boston Butt bone, maybe carrots, maybe fresh collards, various spices.

Mattman3969

Pork Tenderloin 

lousubcap

Nothing with any skills but a few ABT's and crab stuffed bacon wrapped shrimp tonight. Quite tasty.

Stay healthy, stay safe.  

The Cen-Tex Smoker

Lamb Kofta, Piri Piri Chickpeas with spinach and blistered tomato, raita, and homemade Naan in the Roccbox. This was all super tasty. 

SciAggie

@The Cen-Tex Smoker Those chickpeas look delicious. Recipe?

The Cen-Tex Smoker

SciAggie said:

@The Cen-Tex Smoker Those chickpeas look delicious. Recipe?

They were incredible. Janell’s recipe. I’ll get it and post. They are a meal unto themselves. 

milesvdustin

Grilled thighs with a morel mushroom, onion and sherry cream sauce. 

BigreenGreg

That’s some high level chicken right there, looks delicious.

Wolfpack

Just put some ribs in the tub for @JohnInCarolina 18 hour sous vide special. 

About the only way I do them now. 

nolaegghead

Fish caught yesterday.

thetrim

Had too many burger, so I did some on the Blackstone and some on the egg. 

CPFC1905

thetrim said:

Had too many burger, so I did some on the Blackstone and some on the egg. 

'too many burgers'  -  not sure that's even a thing? 

JMCXL

for the past 19 days I have grilled all but 3 nights, plus a few lunches.  about the only enjoyable part (beside family time).  Have cooked - Flank steak, chicken thighs, pork butt, chicken thighs, Steaks, chicken thighs. Burgers and the occasional Chicken Thigh. 

GrateEggspectations

Got some of this goin’ on.....

Botch

Today, 
1) I cooked my very first Wagyu (SRF)
2) did my very first reverse-sear
3) did my first "civilized" caveman
4) and burned the hair off my hand/forearm, for the first time.  
 

 
I salted it and wrapped tightly in plastic wrap, let it sit in the frig that way for two hours.  Smobot got the Large up to 250º, layed it in and set my timer for ten minutes.  
Thermapenned it in ten, and it was already up to 120º!!  I had been planning on pulling it at 115º; so I quick pulled it, and set the steak aside to cool.  
 
Set up the "civilized" caveman, which someone here suggest several years ago and I always wanted to try.  I pulled the grate and the platesetter, removed the Smobot and set the egg wide-open, and then dropped the CI grate from my Small directly onto the coals in the Large.  It just barely cleared the handles of my KickAsh, but it did.  Once the Egg hit 500º I dropped the steak back in, counted to 60, and reached in to flip it.  That's when I lost the hair on my arm, the fire flared when the fresh air hit it (knock on wood, I've never had a flashback).  I decided, since it was plenty warm already, to only sear the bottom side for 20 more seconds, and pulled it.  Plated with white rice and green beans (sorry, no pic).
 
Was cooked perfectly, easily the juiciest steak I've made and one of the most tender.  It did taste just a bit... old, like I should've cooked it two days ago.  It was a new item at my grocer, maybe buying that expen$ive of a cut, during a pandemic, when half the locals have lost their jobs, wasn't the best thing to do.  
 
Am definitely sold on reverse-sear, and will probably do the civilized caveman again, but I need a set of longer tongs.... 
 
EDIT: Bet a raspberry crème brulè cheesecase would've been the perfect dessert!  

JohnInCarolina

GrateEggspectations said:

Got some of this goin’ on.....

Whoa.  I think I am going to want to hear how this comes out!

HendersonTRKing

Romanian skirt steak (smothered in slow sautéed onions) + re-purposed mashed potato cakes (made patties, covered with panko/Parmesan mix and hammered them on the flattop lol) + Brussels sprouts with balsamic glaze and grated cured egg. +++ way too much wine. 

bucky925

A friend gave me a wild boar shoulder to smoke.  I loosely went by the recent @YukonRon butt cook.   I did brine it a little longer trying to get some of the gaimeyness out of it.  In any case it was acceptable .

GrateEggspectations

Botch said:

Today, 
1) I cooked my very first Wagyu (SRF)
2) did my very first reverse-sear
3) did my first "civilized" caveman
4) and burned the hair off my hand/forearm, for the first time.  
 

 
I salted it and wrapped tightly in plastic wrap, let it sit in the frig that way for two hours.  Smobot got the Large up to 250º, layed it in and set my timer for ten minutes.  
Thermapenned it in ten, and it was already up to 120º!!  I had been planning on pulling it at 115º; so I quick pulled it, and set the steak aside to cool.  
 
Set up the "civilized" caveman, which someone here suggest several years ago and I always wanted to try.  I pulled the grate and the platesetter, removed the Smobot and set the egg wide-open, and then dropped the CI grate from my Small directly onto the coals in the Large.  It just barely cleared the handles of my KickAsh, but it did.  Once the Egg hit 500º I dropped the steak back in, counted to 60, and reached in to flip it.  That's when I lost the hair on my arm, the fire flared when the fresh air hit it (knock on wood, I've never had a flashback).  I decided, since it was plenty warm already, to only sear the bottom side for 20 more seconds, and pulled it.  Plated with white rice and green beans (sorry, no pic).
 
Was cooked perfectly, easily the juiciest steak I've made and one of the most tender.  It did taste just a bit... old, like I should've cooked it two days ago.  It was a new item at my grocer, maybe buying that expen$ive of a cut, during a pandemic, when half the locals have lost their jobs, wasn't the best thing to do.  
 
Am definitely sold on reverse-sear, and will probably do the civilized caveman again, but I need a set of longer tongs.... 
 
EDIT: Bet a raspberry crème brulè cheesecase would've been the perfect dessert!  

Sounds like good eats, Botch. Tell us more about this plastic wrap shenanigans. 

Re: longer tongs - It seems as though a man will always feel that his tool is not long enough. 

GrateEggspectations

Lunch time today. Got creative. Canned chicken with diced cornichons, celery, mayo, Greek yoghurt, curry powder, dressed spring mix, S&P and homemade blueberry mango jam (trust me) on a toasted whole wheat bun. Served with a side of sour cream and onion chips. There’s a reason my waistline is expanding. 

Mattman3969

Pork Fried Rice from leftover tenderloin 

Gulfcoastguy

Probably a turkey breast tomorrow. Mickey’s Coffee Rub I think, its never let me down.

Botch

GrateEggspectations said:
Sounds like good eats, Botch. Tell us more about this plastic wrap shenanigans. 

Recently I've been tightly wrapping my beef, pork, and skinless chicken after its been salted.  Thought process being, the salt draws moisture to the surface, which will evaporate if in the dry environment of the frig.  This is what you want for chicken skin; the other proteins, I'm thinking not so much.  Having the moisture come to the surface, dissolve the salt, and then sink back into the meat would more mimic brining, without the huge container issues.  
I've not done a side-by-side to actually test this theory.  Stay tuned.  

lousubcap

@Botch - Living the high-life.  I can say I have never nailed that many virgins in one day in my life!      Access to SRF in a local market is a great deal.  
I am all in with dry brining a steak before cooking and don't wrap but if it works for you...
Next time score another virgin and go full-monty caveman  
Stay healthy, stay safe.  

DoubleEgger

Wings didn’t happen here tonight. Didn’t bother with pics. 

Botch

lousubcap said:

@Botch - Access to SRF in a local market is a great deal.  

I'm not so sure.  As I mentioned, the meat tasted a bit "old".  I dug the package out of the trash, it had a sell-by date of 4 April, tomorrow, so I should've been good (although, grocer's package, not SRF).    
Yet, this was not a good afternoon.  Had a terrible aftertaste in my mouth the whole time, and a slight fever for awhile (classic food poisoning flags, for me).  By 5 I felt a lot better, and the aftertaste was, fortunately, alcohol-soluble, so I think I'm okay now.  
Gonna lay off any steaks for awhile, but that's okay.    

GrateEggspectations

Botch said:

GrateEggspectations said:
Sounds like good eats, Botch. Tell us more about this plastic wrap shenanigans. 

Recently I've been tightly wrapping my beef, pork, and skinless chicken after its been salted.  Thought process being, the salt draws moisture to the surface, which will evaporate if in the dry environment of the frig.  This is what you want for chicken skin; the other proteins, I'm thinking not so much.  Having the moisture come to the surface, dissolve the salt, and then sink back into the meat would more mimic brining, without the huge container issues.  
I've not done a side-by-side to actually test this theory.  Stay tuned.  

Thanks for the explanation, and looking forward to the conclusions. 

Guess your eventual findings may support the old adage that wrapping one’s meat is always a wise decision. 

U_tarded

@Botch Harmon’s?  I’ve gotten their SRF before but honestly I like their dry aged offerings more. 

The Cen-Tex Smoker

Botch said:

Today, 
1) I cooked my very first Wagyu (SRF)
2) did my very first reverse-sear
3) did my first "civilized" caveman
4) and burned the hair off my hand/forearm, for the first time.  
 

 
I salted it and wrapped tightly in plastic wrap, let it sit in the frig that way for two hours.  Smobot got the Large up to 250º, layed it in and set my timer for ten minutes.  
Thermapenned it in ten, and it was already up to 120º!!  I had been planning on pulling it at 115º; so I quick pulled it, and set the steak aside to cool.  
 
Set up the "civilized" caveman, which someone here suggest several years ago and I always wanted to try.  I pulled the grate and the platesetter, removed the Smobot and set the egg wide-open, and then dropped the CI grate from my Small directly onto the coals in the Large.  It just barely cleared the handles of my KickAsh, but it did.  Once the Egg hit 500º I dropped the steak back in, counted to 60, and reached in to flip it.  That's when I lost the hair on my arm, the fire flared when the fresh air hit it (knock on wood, I've never had a flashback).  I decided, since it was plenty warm already, to only sear the bottom side for 20 more seconds, and pulled it.  Plated with white rice and green beans (sorry, no pic).
 
Was cooked perfectly, easily the juiciest steak I've made and one of the most tender.  It did taste just a bit... old, like I should've cooked it two days ago.  It was a new item at my grocer, maybe buying that expen$ive of a cut, during a pandemic, when half the locals have lost their jobs, wasn't the best thing to do.  
 
Am definitely sold on reverse-sear, and will probably do the civilized caveman again, but I need a set of longer tongs.... 
 
EDIT: Bet a raspberry crème brulè cheesecase would've been the perfect dessert!  

once you get to the sear, leave the dome open. You aren’t trying to cook it any more and dome open gives you the 1600 degree lump and you don’t have to worry about opening the dome with a ripping hot fire. You can literally burn the outside of a steak with the middle still raw with the dome open. 

Love the “civilized caveman” moniker. I use that setup all the time and really like it. It has a name now. 

Botch

U_tarded said:

@Botch Harmon’s?  I’ve gotten their SRF before but honestly I like their dry aged offerings more. 

I haven't seen those, thanks for the tip.  
Will look for them once/if we get through this virus thingie.