What Will You Be Egging During the Coronapocalypse?

Eggpharmer

Eggpharmer

Cornholio

I usually do baby backs but my wife picked up a slab of spares this week so I cut them into St. Louis. Roasted some Brussels sprouts and scooped some deviled egg potato salad out of the container for sides. 

Lit

Smoked a meatloaf yesterday. This was amazing. 1/3 chuck, sirloin, sausage. In a pan till about 130 then took it out with a fish spatula and hit it good with smoke.

Battleborn

Some Costco ribeyes.

GrateEggspectations

Kentucky mules for a pre-cook cocktail. 

Baked up some unicorn cupcakes for dessert.

Stir fry. Sous vided beef tenderloin, sautéed veggies and a homemade sauce for dinner.

There’s a reason I’m gaining weight. 

JohnInCarolina

@GrateEggspectations - that is quite the meal!

Battleborn

Watching "The Storm" roll through while waiting on a butt to finish.

lousubcap

@GrateEggspectations - that is truly bringing it home. Every cook you are unveiling more of your talents. What a great banquet.  Congrats is not strong enough.  But given the hour and the brown water influence, that's all I've got    Oops-Nailed it across the board!

SciAggie

Quarancovid chicken kebabs. An avocado taziki-ish sauce and tortillas because no naan. 

I’m digging the homemade yogurt. 

Legume

Lamb, butternut squash and red onions with a tahini sauce.

First time SV lamb.  Yep, doing this again.

Mattman3969

Thai Basil Beef n Veggies

lousubcap

I just need to take my toys and go home.  Everyone is really bringing it here.  Great cooks abound.  Keep on the accelerator.  A great diversion and definitely enjoyable.  

HendersonTRKing

Not egging, but using the instant pot for something other than hard boiled eggs. What possibly could go wrong?

GrateEggspectations

HendersonTRKing said:

Not egging, but using the instant pot for something other than hard boiled eggs. What possibly could go wrong?

If you are into Indian food and want to up your IP game, check out this book. Simple recipes and easily the most successful Indian food I’ve ever made. 

https://books.google.ca/books/about/Indian_Instant_Pot_Cooking.html?id=mBPgswEACAAJ&source=kp_cover&redir_esc=y

I believe there are also some recipes on her website: https://twosleevers.com/

HendersonTRKing

GrateEggspectations said:

HendersonTRKing said:

Not egging, but using the instant pot for something other than hard boiled eggs. What possibly could go wrong?

If you are into Indian food and want to up your IP game, check out this book. Simple recipes and easily the most successful Indian food I’ve ever made. 

https://books.google.ca/books/about/Indian_Instant_Pot_Cooking.html?id=mBPgswEACAAJ&source=kp_cover&redir_esc=y

I believe there are also some recipes on her website: https://twosleevers.com/

Thx!  Love Indian food so will definitely check this out. Don’t so much love the instant pot, but trying to do more things with it. 

The split pea soup came out pretty good. Pretty, pretty good.

GrateEggspectations

HendersonTRKing said:

GrateEggspectations said:

HendersonTRKing said:

Not egging, but using the instant pot for something other than hard boiled eggs. What possibly could go wrong?

If you are into Indian food and want to up your IP game, check out this book. Simple recipes and easily the most successful Indian food I’ve ever made. 

https://books.google.ca/books/about/Indian_Instant_Pot_Cooking.html?id=mBPgswEACAAJ&source=kp_cover&redir_esc=y

I believe there are also some recipes on her website: https://twosleevers.com/

Thx!  Love Indian food so will definitely check this out. Don’t so much love the instant pot, but trying to do more things with it. 

The split pea soup came out pretty good. Pretty, pretty good.

Soup looks great. Split pea is a classic in my area.

That book was a game changer for me. I bought it after someone recommended it to me on this forum. The dishes feature simple, easy to find (and in my case, already stocked) ingredients and turn out way more flavourful than any Indian recipes I had previously tried (and I had tried a lot). Now one of my favourite cookbooks. 

The Cen-Tex Smoker

Legume said:

Lamb, butternut squash and red onions with a tahini sauce.

First time SV lamb.  Yep, doing this again.

That looks fantastic. Sous Vide and lamb are perfect for each other. Can cook it rare but still let it render over a few hours. 

Battleborn

Pulled Pork Mac n' Cheese. This wasn't Egged, but the PP was on Monday. Trying to use up all the leftovers.

lousubcap

@Battleborn- Great crust.  Looks incredible.  I would pound that. Congrats-nailed it.  

DoubleEgger

Foghorn

Battleborn said:

Pulled Pork Mac n' Cheese. This wasn't Egged, but the PP was on Monday. Trying to use up all the leftovers.

Wow that looks good. 

I don't know how many shared that for dinner, but I know that if I were involved there would not be any leftovers.  Even if it was just me and my wife...

500

I'm going to adapt THIS recipe for the Egg. 



 

carrda04

Haven’t had much time (between working from home and a just turned one year old), but have been trying some things and practicing for a large brisket once the isolation is lifted and we can throw a proper party for the kid. 

Have done some lamb and goat ribs, tri-tip, high temp chicken tikka, and a small 2.5 lb brisket flat. I knew going in all the reasons people don’t suggest doing that small and specific cut on the egg, but I wanted the practice. Turned out ok!



Had a go with my new smokeware cap this last weekend, but it was a bit loose. I didn’t put on the felt that came with the cap, but will do that this weekend before I give my first full practice brisket a go. It’s a 14 pounder, so I’m a bit nervous. My issue with the prior brisket was that during its mini-stall a few hours in the heat jumped aggressively from 250 up above three. It had been stabilized for about 30 mins before the meat and then a couple hours worth of cooking, so it caught me off guard. I think I had lit the coals in too many places. This weekend I’ll just light on top and give the egg a good hour at my chosen temp before the meat goes on, I think. 

Any other suggestions are very welcomed!

Legume

The Cen-Tex Smoker said:

Legume said:

Lamb, butternut squash and red onions with a tahini sauce.

First time SV lamb.  Yep, doing this again.

That looks fantastic. Sous Vide and lamb are perfect for each other. Can cook it rare but still let it render over a few hours. 

So, what to do with leftovers?  I’ve never loved leftover lamb, but I’m not going to toss it.  

Any ideas?

Foghorn

Legume said:

The Cen-Tex Smoker said:

Legume said:

Lamb, butternut squash and red onions with a tahini sauce.

First time SV lamb.  Yep, doing this again.

That looks fantastic. Sous Vide and lamb are perfect for each other. Can cook it rare but still let it render over a few hours. 

So, what to do with leftovers?  I’ve never loved leftover lamb, but I’m not going to toss it.  

Any ideas?

I had some leftover lamb recently.  We ate it over salad.  But I suspect you could use it for any other leftover thing - like nachos or whatever.

With that said, I suspect someone will have a much more creative and lamb-appropriate suggestion.

fishlessman

lamb curry, chop it up and braise it for a few hours for shepards pie, maybe slice it up and marinate for a lamb teriyaki stir fry. i dont like it reheated as well and just eat it cold but anything that changes the flavor profile from rancid reheated lamb should work

Legume

Cool ideas, thank you.  I think I’ll go the curry route.

thetrim

FarmingPhD

Beef ribs are tonight