What Will You Be Egging During the Coronapocalypse?

Wolfpack

Wow- this will not be my last tri tip

we are the whole thing and the marinade was really solid. 

Greta_Egg_Fleet

GATraveller said:

Huli huli pork tenderloin 

@GATraveller the color on that is amazing!  Mind sharing the sauce recipe?

JohnInCarolina

Wolfpack said:

Wow- this will not be my last tri tip

we are the whole thing and the marinade was really solid. 

Nice!  Where did you find tri-tip?

Wolfpack

JohnInCarolina said:

Wolfpack said:

Wow- this will not be my last tri tip

we are the whole thing and the marinade was really solid. 

Nice!  Where did you find tri-tip?

Costco- I have to say, totally one of the best things I have made in some time. Honestly I am going to run by Costco tomorrow and if they are still in stock I will buy a bunch. I was worried about the pre-marinated version- no need. 

Foghorn

@Wolfpack, that tri-tip looks awesome. 

Tonight my daughter made homemade pasta and a Ragu that incorporated some of the leftover beef rib meat. 

The Cen-Tex Smoker

Foghorn said:

@Wolfpack, that tri-tip looks awesome. 

Tonight my daughter made homemade pasta and a Ragu that incorporated some of the leftover beef rib meat. 

Oh man. She’s killing it. You might be sad to see her go when this is all over. 

DoubleEgger

Wolfpack said:

Channeling SoCalTim tonight and cooking my first tri tip. It was one of the already marinated ones from Costco. 

Plan is to go reverse sear- indirect till 110 and then a heavy sear to 135 (which seems to be the popular finishing temp). 

I miss Tim. RIP buddy

GATraveller

Greta_Egg_Fleet said:

GATraveller said:

Huli huli pork tenderloin 

@GATraveller the color on that is amazing!  Mind sharing the sauce recipe?

@gre@Greta_Egg_Fleet

 Huli-Huli Sauce
1 cup brown sugar
3/4 cup ketchup 
3/4 soy
1/2 guava nectar (recipe called for chicken broth or sherry) 
2 tsp grated fresh ginger
2 tsp minced garlic

I marinated the tenderloins for 6 hours in sauce but reserved 1/3 of it for basting. The reserve was reduced on the stove for a few minutes to thicken. 

The entire family said this is a keeper. 

Foghorn

@The Cen-Tex Smoker, yeah, I'll be sad to see her go.  She has her last law school finals coming up in the next 2 weeks and then she has the Bar exam in July.  They just announced that they are going to try to administer it - albeit with reduced numbers and increased spacing at the exam centers.  So, there's a good chance she'll take it in late July/early August - and there's a good chance she won't depending on a variety of factors at that time.  That makes it hard for her to get psyched to prep for it, but she knows she has to do it.  She says she's going back to Houston on Saturday to hunker down and really get to studying.  I'm going to miss having a personal chef who has used this opportunity to "stress cook" for me several times a week.

The Cen-Tex Smoker

BLT with super thick cut homemade “drunkards bacon” (story below) dusted with Meat Church Honey Hog and baked in the oven served on a butter—toasted Hokkaido “hoagie roll” (the shape was odd but the flavor was not). This thing was legit. Crappy pic, killer sammich. bacon, lettuce, tomato, dukes. 

So- the drunkards bacon story: we have been making everything we can possibly make ourselves these days. Partly for fun and partly because it’s hard to find some things we like. They shut down the deli counter at our H-E-B a month ago so we have not been able get any decent sandwich stuff. With 5 of us around it’s kind of nice just to make a quick sammie and get out of the way since the kitchen is essentially a small commercial operation at this point. I’ve made @Eggcelsior Baltimore pit beef (delicious) and we’ve been curing pork loin like a ham, smoking and slicing thin on the slicer (also delicious). We were crushing the ham so TFJ bought 2 big ribeye end pork loins and asked me to cure both. Like many, we have been just a touch over the standard intake of adult beverages these past few weeks. I went and threw the loins in the brine late one evening when it was well past time to go to bed. A week later, I pulled the loins and there was a loin and a belly in there. I was so confused. Turns out janell had bought 2 loins and a belly for bacon as well and I guess I was so damn drunk I didn’t realize that I had one loin and one belly. I still can’t figure out HTF I pulled that off. 

Anyhow, I’ve heard of wet brined bacon before and the flavor ingredients are very similar to our dry cure so we figured “how bad can it be”?  I dried it overnight in the fridge and smoked it up and it was awesome. A little less salty than our dry brined bacon but still delicious. 

So- a toast: May all your drunk dumb sh!t during quarantine turn out as good as my drunkards bacon. 

Cheers 

thetrim

hoosier_egger

thetrim said:

We had that set up in Bloomington last summer in a gas station parking lot for about a week. Never saw a car there

Mattman3969

Chilean Sea Bass 

Started with the small cruising at 450 heating up the CI.  Salt and Pepper on both filets. Did a 5 min then flip then 5 then a 2 n 2.  First filet was done but one was only 95 in center.  Must’ve still been frozen in the center.  Removed first one and slid the stone under CI so the second could roast till finish. 

And plated 

Thanks for looking. 

lousubcap

No skill set-just a cardiovascular bacon feeder ( ABT's);

The not yet sun-tanned pieces are crab stuffed, bacon (horseradish sauce slathered) wrapped shrimp.  A true beer drinking combo.
Be well!

Eoin

Did some jerk chicken thighs last night.

Eoin

The approximate plan for tonight is curry based. Got a bowl full of thigh fillets in a yoghurt / spice marrinade this morning. I'm going to grill these hot and fast and then add to a sauce of some (as yet unknown) sort to finish.

CPFC1905

Eoin said:

Did some jerk chicken thighs last night.

You can take the boy out of south London, but......
Good work,  was it proper lip burner  / TP in the fridge grade? 

Eoin

CPFC1905 said:

Eoin said:

Did some jerk chicken thighs last night.

You can take the boy out of south London, but......
Good work,  was it proper lip burner  / TP in the fridge grade? 

Not too hot. Tonight's effort might need the chilled bog roll.

CPFC1905

Eoin said:

CPFC1905 said:

Eoin said:

Did some jerk chicken thighs last night.

You can take the boy out of south London, but......
Good work,  was it proper lip burner  / TP in the fridge grade? 

Not too hot. Tonight's effort might need the chilled bog roll.

I will eat my bag of Ghost Chilli pork scratchings as a gesture of support.

GATraveller

Flank steak going in a marinade of some sort tonight for a Saturday cook. Decisions decisions. 

Eoin

Looks like I'm in early today. First pic is the marrinaded chicken grilling on the XL. Second is the end result. Part of the chicken was added to a hot sauce and simmered, part served grilled. The sauce version was the best, the sauce had plenty of heat and the grilled taste carried over into the sauce. Also made Bombay potatoes, spinach curry (not much of that, spinach shrinks a lot) and an onion and tomato relish.

bucky925

We fed our small town's police department lunch today.

A few more.

Cut up into single bones.

Sides of pasta salad and baked beans with pound cake (not shown) for dessert.  

I don't expect a ticket for a few months. 

Botch

I'm doing this whole lockdown thing wrong; instead of stocking my freezer up with dead critter, I'm pulling out mystery packages and letting them thaw out.  Yesterday I peeled the foil off and found 4 cheekun wings, perfect for a light lunch.  
 
After realizing I had a pickle jar in the frig with just one pickle left, I put the wings in a bowl and poured the pickle juice over, and marinated for 8 hours.  I also decided to try two other techniques.  At the end of the marinate I drained them (they took a light green tint around the edges!), dipped them in beaten egg, and coated with self-rising flour, something our local TV chef often recommends (I had no SR on hand, so I mixed a cup of AP with 1.5 tsp of baking powder, and a pinch of cayenne.)  Let them dry on a rack in the frig overnight, and then when they were halfway grilled I brushed them with peanut oil, which gives them a fried texture off the grill (this, I have done before).  
 
They looked kinda meh with no sauce on them, but I wanted to see what the pickle juice did to the meat.  They were very good, and a bit different from anything I've had before.  The coating was a very good texture, and the flour stuck perfectly to the skin, and the skin stuck to the meat, which usually doesn't happen for me.  I'll definitely be doing these things again!  

The Cen-Tex Smoker

Eoin said:

Looks like I'm in early today. First pic is the marrinaded chicken grilling on the XL. Second is the end result. Part of the chicken was added to a hot sauce and simmered, part served grilled. The sauce version was the best, the sauce had plenty of heat and the grilled taste carried over into the sauce. Also made Bombay potatoes, spinach curry (not much of that, spinach shrinks a lot) and an onion and tomato relish.

Yes!

The Cen-Tex Smoker

bucky925 said:

We fed our small town's police department lunch today.

A few more.

Cut up into single bones.

Sides of pasta salad and baked beans with pound cake (not shown) for dessert.  

I don't expect a ticket for a few months. 

Attaboy. Nice work. 

TN_Egger

Getting the hang of this thing now!

TropicLightning

Blackened Redfish tacos with fresh slaw and a cilantro and lime sauce

TropicLightning

These turned out good.

Wooderson

Nashville hot chicken thighs

bucky925

@TropicLightning for tonights early leader!