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What Will You Be Egging During the Coronapocalypse?

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Comments

  • thetrim
    thetrim Posts: 11,377
    @TropicLightning That looks and sounds amazing 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,377

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lousubcap
    lousubcap Posts: 34,263
    @TropicLightning -great cook right there.  Strong intro.  Welcome aboard and enjoy the journey.  Above all, have fun!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • thetrim
    thetrim Posts: 11,377
    @TropicLightning. Glad to see some more Army folks repped on the forum.   Wolfhounds?  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • CPFC1905
    CPFC1905 Posts: 2,001
    TropicLightning said:
    Blackened Redfish tacos with fresh slaw and a cilantro and lime sauce
    Brave beer choice!

    Great cook, welcome aboard. 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • thetrim
    thetrim Posts: 11,377
    Nice work, @CigarCityEgger
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Botch
    Botch Posts: 16,377
    TropicLightning said:
    Blackened Redfish tacos with fresh slaw and a cilantro and lime sauce
    Those look delicious, and a beautiful patina on your cast-iron!
     
    And Welcome!  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • Legume
    Legume Posts: 15,346
    Botch said:
    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!  
    Perfect timing for your post @Botch

    I put a dozen wings in some really spicy pickle juice overnight and am drying in the fridge now.
    Love you bro!
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  • Teefus
    Teefus Posts: 1,238
    I did some spare ribs Thursday. Trimmed them St. Louis style and saved the belly meat for beans at some future date. Four hours on lump and apple wood at 270* followed by two in foil and then another hour to set a nice sauce glaze. Not competition approved, as all the bones slid out after a 1/4 turn. We ate them with a fork. Bride of Teefus approved. No photos ‘cause...Ribs. You know what they look like. 
    Michiana, South of the border.
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  • SciAggie
    SciAggie Posts: 6,481
    Foghorn said:
     Very thick. For scale, the longest rib in each rack measured over 12 inches.  
    Have mercy. 
    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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  • bucky925
    bucky925 Posts: 2,029
    That looks awesome Cap!  Enjoyed putting a face to a post so to speak. 

    Be careful when following the masses. Sometimes the M is silent.

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  • bubbajack
    bubbajack Posts: 1,144
    You never disappoint.  Cap that just looks fantastic,!
    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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  • Legume
    Legume Posts: 15,346
    Wings and grilled zucchini.  Lots of balsamic and other stuff.
    Love you bro!
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  • Legume
    Legume Posts: 15,346
    edited May 2020
    shtgunal3 said:

    Nice rack of shorties went on the LBGE this morning.
    I swear that looks like pork on my phone.
    Love you bro!
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  • JohnInCarolina
    JohnInCarolina Posts: 32,963
    shtgunal3 said:

    @Legume it’s beef for sure
    Coming along nicely as well!  
    "I've made a note never to piss you two off." - Stike
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  • Foghorn
    Foghorn Posts: 10,095
    shtgunal3 said:

    @Legume it’s beef for sure
    Yes it is.

    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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  • Legume
    Legume Posts: 15,346
    I didn’t doubt the original picture, just the coloring.  It looked like well marbled pork.
    Love you bro!
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  • Botch
    Botch Posts: 16,377
    'nuther green chile cheeseburger.
     

    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Had a rack of St.Louis cut ribs I’ve been putting off for too long in the deep freezer. Did a mustard, Dizzy dust combo to start, running about 235 bc I have time today. 


    Pulled after 2 hours and rubbed some peach preserves ( shout out @y@YukonRon)all over, wrapped in foil for another 2. Pics of the finish product to follow 

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