What Will You Be Egging During the Coronapocalypse?

U_tarded

Botch said:

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.   

Usually in the butcher case they get a little heavy handed with the trimming but at ours in St George they have a dry aging case and if you get there early enough in the day they will cut to order. 

GrateEggspectations

JohnInCarolina said:

GrateEggspectations said:

Got some of this goin’ on.....

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

Will report back. They set up nicely in the fridge overnight. Because of real estate limitations of the pot, I divided into four containers rather than the called-for six. Based solely on the amount of cream cheese in this recipe, I expect good things. 

alaskanassasin

Botch said:

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.    

Dang that is a bummer.

shtgunal3

Polish Sausage

mamacooks

Smoked a 15# brisket 2 weeks ago and froze about 3/4 as just me and DH at home right now.  Had a 10# butt in the freezer that I thawed this week, prepped with mustard and Dizzy Dust and threw on Egg last night at 830.  Cooked overnight at 225f. Mopped a couple of times during the last 2 hours with a honey/bourbon glaze. Hit 200f at 235 this afternoon, probes like soft butter. Foiled, wrapped and resting in cooler til dinner for the 2 of us.  Pics of pork cook and 1 of brisket ‘pre-cook’. I tend to keep a full freezer so plenty of chicken, pork, fish and some beef.  Still have the better part of 2 deer left.  I can and freeze during the summer months so always have my pantry.   If I could just find some yeast I’d be pretty darned happy - no one I know bakes bread, so really...????🙄

lousubcap

@mamacooks -Great pics and post.  Welcome aboard and continue to enjoy the journey.  Above all, have fun, especially now.
Stay healthy and stay safe.  

CigarCityEgger

You guys are absolutely killing it, look forward to this thread every day. 

SciAggie

@mamacooks Great cooks!

The Cen-Tex Smoker

mamacooks said:

Smoked a 15# brisket 2 weeks ago and froze about 3/4 as just me and DH at home right now.  Had a 10# butt in the freezer that I thawed this week, prepped with mustard and Dizzy Dust and threw on Egg last night at 830.  Cooked overnight at 225f. Mopped a couple of times during the last 2 hours with a honey/bourbon glaze. Hit 200f at 235 this afternoon, probes like soft butter. Foiled, wrapped and resting in cooler til dinner for the 2 of us.  Pics of pork cook and 1 of brisket ‘pre-cook’. I tend to keep a full freezer so plenty of chicken, pork, fish and some beef.  Still have the better part of 2 deer left.  I can and freeze during the summer months so always have my pantry.   If I could just find some yeast I’d be pretty darned happy - no one I know bakes bread, so really...????🙄

You had me at honey-bourbon. Looks awesome. 

Check out the “wild yeast” thread on this very forum. Many of us grow our own on here. Join the starter party. 

Legume

Looks a mess here, but this was last night.  Shrimp & mushroom in a lemon Alfredo on top of spaghetti squash.  Added some tomato and basil at the end.

JohnInCarolina

Thin crust brisket pizza:

GrateEggspectations

JohnInCarolina said:

Thin crust brisket pizza:

Wife and so are drooling. 😋

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

Thin crust brisket pizza:

Wife and so are drooling. 😋

Thanks.  Pics are terrible, but this is good.  It's so easy if you have leftover brisket too, because I just use bbq sauce for the base.  Saves me the step of making my own tomato sauce. 

Eoin

Spatchcock chicken tonight, biggest one I could get at the butcher @ 3kg.

Gulfcoastguy

Spatchcock turkey breast, about 6 pounds.. still a ways to go. 

Wolfpack

Got some of @JohnInCarolina 18 hour sous vide ribs on the egg now. Got a late start on the smoking portion after a day pressure washing the deck for waterproofing tomorrow. If there could possible be a silver lining to this terrible situation, I am getting caught up on the honey-do list. Also enjoying the board games/puzzles/etc with the kids- nice to get them away from their screens and interact. 

Botch

Eoin said:

Spatchcock chicken tonight, biggest one I could get at the butcher @ 3kg.

I had to do a double-take.  They sell cheekuns with feet in England?  It almost looked like a wingtip.  

chard

Sous vide for 8 hours at 132; then cave man for the finish.  

shtgunal3

JohnInCarolina said:

Thin crust brisket pizza:

In the words of Steve Austin..... “Can I get a hell yeah!”.

DoubleEgger

Didn’t have time to make fresh pasta. 

SciAggie

@JohnInCarolina brisket pizza is one of my favorites. Like you, BBQ sauce base, shredded brisket, caramelized onion, pickled jalapeños, and Chuy’s jalapeño sauce to finish. 

lousubcap

chard said:

Sous vide for 8 hours at 132; then cave man for the finish.  

Now that is bringing it home.  Great cook right there.  Congrats.  
As noted, everyone is bringing their A-game to this gig.  Keep it up.  

The Cen-Tex Smoker

DoubleEgger said:

Didn’t have time to make fresh pasta. 

Come on man! Always time to make fresh pasta. (My niece and TFJ cranking it out last night). 

SciAggie

@The Cen-Tex Smoker Ha! My wife and I used to put a dowel between chairs to hang the pasta...

DoubleEgger

@The Cen-Tex Smoker I spent all afternoon pressure washing. I was lucky to get what I had together. 

The Cen-Tex Smoker

SciAggie said:

@The Cen-Tex Smoker Ha! My wife and I used to put a dowel between chairs to hang the pasta...

The right move with the cambro is to put a rod in the middle and drape the pasta all the way over the sides so it can dry. I fixed it after this pic 😊

caliking

Legume said:

Looks a mess here, but this was last night.  Shrimp & mushroom in a lemon Alfredo on top of spaghetti squash.  Added some tomato and basil at the end.

 I'd hit that hard. 

CPFC1905

SWMBO seems to have softened towards my 'girlfriend' as we had spatchcock and spuds last night,   more chicken tonight.    
Actually I think I am being played.  
In fact of course I am - but there's no chance I'll work out why and how until way in the future.
Never mind,  at least I got to rekindle my CI Skillet passion #winning
(humour me, I do realise it's just a skirmish in the wider campaign....)

alaskanassasin

I just have to say @CPFC1905 I really enjoy reading your posts.

CPFC1905

alaskanassasin said:

I just have to say @CPFC1905 I really enjoy reading your posts.

Ha, thanks buddy.  I find this forum way, way more convivial than any others.  A nice place to just share thoughts and be friendly.  Your reply being a prime example.  
Try not to have Liam Neeson's voice in your head, but when @eoin and I do the RV tour of Eggheads (that project being currently in daydream phase),  we will find you, we will cook with you and we will drink beer.