What Will You Be Egging During the Coronapocalypse?

GrateEggspectations

Used leftovers of filet mignon to make a stacked grilled cheese. 

GrateEggspectations

Got some sous vide calamari in the pot at present.

GrateEggspectations

Sous vide Asian-marinaded squid (torched for the finish), kung pao brussel sprouts with torch-roasted nuts, and brown rice. I recently started cooking my rice with a new method (well-strained to de-starch, with vinegar and butter in the water for the cook), and it’s been working out really well. Every grain is separated in tonight’s meal.  

For those considering cooking squid, sous vide and a quick torch makes for a great texture. 

lousubcap

@GrateEggspectations - Dude!!  Totally impressed.  Onward and upward!

Mattman3969

@GrateEggspectations - I’d hurt myself on that plate 

caliking

The Cen-Tex Smoker said:

lousubcap said:

Hoping this just landed Heartbrand Akasuhi brisket (12.6 lbs untrimmed) does not make this thread as it is on for National Brisket Day, May 28th.  

BTW-Heartbrand beef has free shipping on any order thru April 11 (no affiliation here).  
Stay healthy and stay safe.  

@CPARKTX2 and I just got a couple of Heartbrand Akaushi strips. They look pretty tasty. Can’t wait to try. (Mine is Right on top next to the 44 farms skirt and ribeyes). Another successful shady parking lot deal. Thanks Mark for making this one happen! 

 A buddy of mine works for Sysco and brought some of their ground beef over once. It was really good. I'll look into getting some cuts from them if shipping is free. 

lousubcap

@caliking - free shipping thru April 11 at Heartbrand.  Window of opportunity!!

saluki2007

We've been in a rut of take out and leftovers so decided to change that up tonight. Sprouts done on the stove with bacon grease. Chicken done on the large with Italian seasoning. Put the chicken on top of angle hair pasta. The kicker was the sauce. It was made up of the following. Dukes Mayo, sour cream, lemon and garlic salad dressing, half of a jar of sun dried tomatoes (oil and all), and some Italian seasoning. 

lousubcap

Here's a PBC (in support of the gauntlet challenge) cooked load of pulled pork for the local small staffed fire house.

Stay healthy, stay safe.
Thanks for lookin.  

GrateEggspectations

lousubcap said:

Here's a PBC (in support of the gauntlet challenge) cooked load of pulled pork for the local small staffed fire house.

Stay healthy, stay safe.
Thanks for lookin.  

I’d tear that up and risk a choking death doing it. 

gmanrva

GrateEggspectations said:

Used leftovers of filet mignon to make a stacked grilled cheese. 

Yum

Lit

Costco had these CAB preseasoned tri tips the other day. Don’t usually get preseasoned but the flavor on these was good. 

ryantt

DoubleEgger

DMW

Costco prime brisket. 

JohnInCarolina

DoubleEgger said:

Looks killer man.  

shtgunal3

Chuck roast going on. Traeger Big Game Rub and white oak for smoke. There may be a wee bit of rye whisky in that coffee. 

SciAggie

DoubleEgger said:

That’s beautiful. I’d have trouble eating slowly enough to enjoy it. 

TurtleTiger

Doing my first brisket today. Evan’s Meat and Seafood out of Birmingham had pick-up last week in Auburn.  Bought a brisket, 2 cowboy bone-in ribeyes, bone-in chops, 10 burgers, and snapper filets.  

Today is brisket. 

ColtsFan

Pepper stout beef today

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

lousubcap said:

Hoping this just landed Heartbrand Akasuhi brisket (12.6 lbs untrimmed) does not make this thread as it is on for National Brisket Day, May 28th.  

BTW-Heartbrand beef has free shipping on any order thru April 11 (no affiliation here).  
Stay healthy and stay safe.  

@CPARKTX2 and I just got a couple of Heartbrand Akaushi strips. They look pretty tasty. Can’t wait to try. (Mine is Right on top next to the 44 farms skirt and ribeyes). Another successful shady parking lot deal. Thanks Mark for making this one happen! 

 A buddy of mine works for Sysco and brought some of their ground beef over once. It was really good. I'll look into getting some cuts from them if shipping is free. 

Had a strip last night in a Thai steak salad. It was fantastic. Highly recommenced. 

Eoin

Did this pork joint on the MMX. Diamond cut the skin and salted for 2 hours to get the crackling. Needed 10 minutes in the fan oven to finish it off - I think the moving air dries off the crackling. All the skin was crackled and all eaten.  Made a dish of cauliflower cheese to go with it.

Battleborn

Turkey breast 

shtgunal3

Here it is a couple hours in. Didn’t expect it to be  so juicy. Hence, no drip pan.

elpescadorzih

Made a pan of dinner rolls this morning. 
Have a ham on the egg at the moment. 
Just waiting for it to be ready.
We're having our Easter dinner today. 

JohnInCarolina

elpescadorzih said:

Made a pan of dinner rolls this morning. 

Whoa 

Cornholio

French toast this morning and half a butt on now. 

elpescadorzih

Dinners ready.
Have candied sweet potatoes and sauteed broccoli to go with it.
Going to have molten lava cakes for dessert.

Botch

COVIDuck.  I was going to post this cook in its own thread, as it was a new cooking technique I've never tried.  But since I'll never do it again, no point!  
 
Got this out of Cook's Illustrated.  Basically you throw a whole duck in a braising pan, fill with water until it covers the wings, most of the leg, but not the breast.  Braise, uncovered, until the legs hit 150º, then drain, and roast in the oven at 425º until the breast hits 165º, let rest 20 minutes and carve 'er up.  The idea is to give the legs/wings a head start, without overcooking the breast.
 
First off, the legs on a duck are almost as high as the breast, so this was a bit of a judgement call.  They also slashed the skin in a much closer pattern than I usually do; it looked really good in the magazine, mine not so much:  
 

 
I usually lift a cooked duck with my large tongs, one side up the cavity and the other clamping down on the breast, so I can tip it and pour any broth/juice out.  That tore up the skin a bit, as it was wet and half-cooked.  
Threw her on the Egg w/ pecan, and the breast hit 165º in about 45 minutes, as the recipe said it would.  But the skin was still blondish in color, didn't look like the bird in the magazine, nor any of my previous Duck/Egg cooks:
 

 
FrankenDuck!  Skin was barely crisped at all, and only in a few spots.  The lower skin on the legs, and on the wings, wasn't rendered at all.  The meat was okay, but I think my previous ducks were much better.  

The carcass is simmering away with a yellow onion, 3 chopped carrots, peppercorns and bay leaves, will at least make a nice duck soup tomorrow.  Cook's Illustrated is usually spot-on, but this recipe just didn't work for me.    
 

Boileregger

Lasagna from the egg...good leftovers for the week.