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What Will You Be Egging During the Coronapocalypse?

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Comments

  • Battleborn
    Battleborn Posts: 3,549
    She's done.
    Las Vegas, NV


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  • SciAggie
    SciAggie Posts: 6,481
    @elpescadorzih Those rolls look amazing. 
    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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  • JohnInCarolina
    JohnInCarolina Posts: 32,962
    No pics (I know), but I did those stuffed peppers from Costco tonight on the Egg.  400F for 50 minutes.  The smoke adds a lot to them. I definitely recommend trying these.
    "I've made a note never to piss you two off." - Stike
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  • SciAggie
    SciAggie Posts: 6,481
    @Mattman3969 The color on the chicken is wonderful. The flavors sound great. 
    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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  • TN_Egger
    TN_Egger Posts: 1,120
    Not sure how this will turn out.  Frozen block of wings.  Poor planning.

    Signal Mountain, TN
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  • GATraveller
    GATraveller Posts: 8,207
    Just got a turkey going. 


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,141
    Botch said:
    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.   :|  
     

    Bummer that it didn’t work as planned but that’s An interesting method. I’m sure you learned something that will show up in other cooks down the road. 
    Keepin' It Weird in The ATX FBTX
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  • GrateEggspectations
    GrateEggspectations Posts: 10,223
    Things are getting kind of dire at the grocery store. Will have to get creative for tonight’s cook. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,141
    Mattman3969 said:
    Marinated 2 breast for 2hrs  in dark soy, light soy, mirin, rice wine, sesame oil, garlic and ginger then on the mini.  Glazed with a dark soy and brown sugar mix for the last few mins 


    Served with brown rice and edamame.  Rice had a little Shichimi Togarashi on it.  



    Really good flavors on this plate.  
    Dude. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,141
    GrateEggspectations said:
    Things are getting kind of dire at the grocery store. Will have to get creative for tonight’s cook. 

    It’s tiny but so delicious. 
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,095
    JohnInCarolina said:
    More


    What's on that @JohnInCarolina?  Whatever it is, it looks awesome.

    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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  • Cornholio
    Cornholio Posts: 1,048
    Normally I’d do a rib roast but since it’s just us I decided on a tri-tip with some basic sides. Baked potatoes, asparagus, and mushrooms. More pics later.

     
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  • JohnInCarolina
    JohnInCarolina Posts: 32,962
    Foghorn said:
    JohnInCarolina said:
    More


    What's on that @JohnInCarolina?  Whatever it is, it looks awesome.
    Worcestershire, honey, and butter glaze.
    "I've made a note never to piss you two off." - Stike
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  • Foghorn
    Foghorn Posts: 10,095
    That's a winning combo for sure.

    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,141
    JohnInCarolina said:

    My god. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    @JohnInCarolina That looks incredible. 
    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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  • GATraveller
    GATraveller Posts: 8,207


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Cornholio
    Cornholio Posts: 1,048

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  • bubbajack
    bubbajack Posts: 1,144
    The Cen-Tex Smoker said:
    JohnInCarolina said:

    My god. 
    Holy $hit Batman! Bet money that did not suck......awesome!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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