What Will You Be Egging During the Coronapocalypse?

bubbajack

Cornholio said:

Very Nice!

lousubcap

That is delivering the goods right there.  Great crust and the money shot for a great win!  Nailed it.  

keener75

Easy Peasy and so delicious!
Happy Easter everyone.
Stay safe. Stay healthy and stay home.

ryantt

chard

Naked w just Rockwood.  Served with broccoli, pea pods and baked sweet potato fries.  Was in the cups (still flowing) so no plated pics.  Cheers from northern MN.

The Cen-Tex Smoker

Home cured loin ham smoked over white oak wine barrel staves, twice baked potatoes, Hokkaido milk rolls (make these), green beans with artichoke hearts, and sweet, sweet cherry pie. 

Mattman3969

Great looking meal 

The Cen-Tex Smoker

The Hokkaido Rolls Recipe:  

https://youtu.be/M9le93pztbU

JohnInCarolina

The Cen-Tex Smoker said:

Home cured loin ham smoked over white oak wine barrel staves, twice baked potatoes, Hokkaido milk rolls (make these), green beans with artichoke hearts, and sweet, sweet cherry pie. 

Cherry pie, you say?

Foghorn

The Cen-Tex Smoker said:

Home cured loin ham smoked over white oak wine barrel staves, twice baked potatoes, Hokkaido milk rolls (make these), green beans with artichoke hearts, and sweet, sweet cherry pie. 

That looks awesome as is your standard.

How is loin ham different from Canadian Bacon?

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

Home cured loin ham smoked over white oak wine barrel staves, twice baked potatoes, Hokkaido milk rolls (make these), green beans with artichoke hearts, and sweet, sweet cherry pie. 

That looks awesome as is your standard.

How is loin ham different from Canadian Bacon?

It’s glazed like a ham but other than that it is Canadian bacon under all that. The brine is pretty much the same for ham and Canadian bacon. The only difference is what part of the pig it comes from. You can do a Fresh one in 48 hours total and they smoke in about an hour. A fresh ham takes 10 days in the brine and several hours to cook. 

CigarCityEgger

My better half was working the ER Easter morning, so put out a nice holiday spread for her when she got home. Maple/bourbon ham, scalloped taters, Brussel sprouts and a carrot cake for dessert. Also made the little one some bunny waffles for breakfast and a couple apps to munch on during the day.

Hope everyone enjoyed their day during this difficult time. 

GrateEggspectations

@CigarCityEgger: That all looks great. Nice decoration on the carrot cake, but really, beautiful presentation on all of it. 

JohnInCarolina

@CigarCityEgger damn man it is 9:30am and I am drooling!

StillH2OEgger

That is some outstanding work there, @CigarCityEgger!

CigarCityEgger

Thank you guys, I have to say I did not make the cake (courtesy of Publix), but I did slice it to direction. 

GrateEggspectations

CigarCityEgger said:

Thank you guys, I have to say I did not make the cake (courtesy of Publix), but I did slice it to direction. 

Lol. Time fo fess up.... how many other of those items are commercial? Just funnin’ ya. 

CigarCityEgger

GrateEggspectations said:

CigarCityEgger said:

Thank you guys, I have to say I did not make the cake (courtesy of Publix), but I did slice it to direction. 

Lol. Time fo fess up.... how many other of those items are commercial? Just funnin’ ya. 

That was it 😁

it was my first time making scalloped potatoes from hand and was pretty easy. 

alaskanassasin

This thread might even be best I have seen. Thanks for sharing you guys and gals.

GrateEggspectations

alaskanassasin said:

This thread might even be best I have seen. Thanks for sharing you guys and gals.

Agreed. Some really standout cooks. 

The only problem is that this thread cannibalizes posts that would otherwise be kickass stand-alone threads. Damn JIC and his COVID catch-all!

JohnInCarolina

GrateEggspectations said:

alaskanassasin said:

This thread might even be best I have seen. Thanks for sharing you guys and gals.

Agreed. Some really standout cooks. 

The only problem is that this thread cannibalizes posts that would otherwise be kickass stand-alone threads. Damn JIC and his COVID catch-all!

LOL.  I love it when a plan comes together.

Just kidding of course.  The "What Are You Doing Now" thread does the same thing, to varying degrees.  I think the reality is that most of us who are long-timers here probably don't post threads for these cooks, even the ones that are great, because we don't necessarily see them as special or out of the ordinary.  

GrateEggspectations

JohnInCarolina said:

GrateEggspectations said:

alaskanassasin said:

This thread might even be best I have seen. Thanks for sharing you guys and gals.

Agreed. Some really standout cooks. 

The only problem is that this thread cannibalizes posts that would otherwise be kickass stand-alone threads. Damn JIC and his COVID catch-all!

LOL.  I love it when a plan comes together.

Just kidding of course.  The "What Are You Doing Now" thread does the same thing, to varying degrees.  I think the reality is that most of us who are long-timers here probably don't post threads for these cooks, even the ones that are great, because we don't necessarily see them as special or out of the ordinary.  

Know what you mean. And actually, there’s a lot of cross-over in a multitude of threads right now. I can tell, because often times, there’s an internal mental debate about where I should post on a given topic. 

Actually, this thread has prompted me to start posting food a lot more than I would have otherwise. 

lousubcap

A few options for the landing zone for the below, prompted by a recent "pulled chicken" poultry type thread but landed here:  
Today's poultry pulled chix;

Getting hot-running around 230*F on the dome-4.5 hours to 170 upfront and 185 in the thighs. Very raised direct as is @Mattman3969 's preferred (and excellent) set up.

The friggin end is near buddy!

The end is here.  Thanks for lookin'.  It was great-too long between these cooks.
Stay healthy and stay safe.  

GrateEggspectations

lousubcap said:

A few options for the landing zone for the below, prompted by a recent "pulled chicken" poultry type thread but landed here:  
Today's poultry pulled chix;

Getting hot-running around 230*F on the dome-4.5 hours to 170 upfront and 185 in the thighs. Very raised direct as is @Mattman3969 's preferred (and excellent) set up.

The friggin end is near buddy!

The end is here.  Thanks for lookin'.  It was great-too long between these cooks.
Stay healthy and stay safe.  

Looks incredible. You’ve stiffed us on the deets. Lol. How did you serve? Sauce? Sides?

lousubcap

I treat it just like pulled pork or beef although never go with a heavy Q sauce.    Depending on how the cook went will determine if any sauce or not on a roll but I will toss on a plate with some diced jalapenos, spicy mustard and onion and have at it.  Also great in omelets and filler for ABT's.  Go it a go.
@Mattman3969 is the forum guru here.  

SciAggie

@lousubcap You’ve been hiding your talent. That chicken is next level. The color is spectacular. 

And I agree @Mattman3969 is a chicken wizard. 

Mattman3969

My favorite chicken right there and you brought it home.  Great job @lousubcap   

bucky925

Bored beyond belief so I thought hey give caveman a try....After I cooked Mrs. B's steak here we go. 

It was good. 

fishlessman

lousubcap said:

A few options for the landing zone for the below, prompted by a recent "pulled chicken" poultry type thread but landed here:  
Today's poultry pulled chix;

Getting hot-running around 230*F on the dome-4.5 hours to 170 upfront and 185 in the thighs. Very raised direct as is @Mattman3969 's preferred (and excellent) set up.

The friggin end is near buddy!

The end is here.  Thanks for lookin'.  It was great-too long between these cooks.
Stay healthy and stay safe.  

my favorite way to eat pulled chicken or turkey is to reheat with some broth, take it out with a slotted spoon and press out some of the moisture and make a sandwich with lettuce and a big spoonful of mayo on a hamburger/kaiser bunn.  its a local sandwich here and i cant tell you how many slotted spoons ive beefed up for dinners in the area. locally its called a chicken bahb

https://www.mvmag.net/2017/10/14/chicken-barb/

CPFC1905

Sea Bream.   Lovely.   And thanks to @TheToast after I dug out a 2016 thread of yours.