What Will You Be Egging During the Coronapocalypse?

thetrim

Boneless ribeye.  

carrda04

Just threw on a number of chicken leg quarters to smoke just under 250. Hoping for some pulled rooster when it’s done. First attempt. 

thetrim

shtgunal3

frazzdaddy

Chicken  and pineapple kabobs with a sweet and sour glaze

shtgunal3

frazzdaddy said:

Chicken  and pineapple kabobs with a sweet and sour glaze
I am completely full and I’d still tear a few of those up.

CigarCityEgger

Ribs came out fantastic. After the foil let them go naked for 45 mins then sauces with SBR honey and leftover peach preserves. Paired with homemade Mac n cheese and sweet kale salad. 

Cornholio

I’ve never done a pork tenderloin so I was really winging it on this one. 

Coated with SPG and seared on the egg. Cooked raised direct at 350 until it was 140 internal. Added some a fig glaze at the end. Really turned out to be a tasty meal.

Hans61

Steaks last night ribs tonight photos out of order

CPFC1905

This is my 5th attempt at beef short rib and SWMBO declared them the best yet.   First use of dry rub,  plus some marinade injection.  

Just over 8 hours,  grill level temp topped 145C (290F), but mostly around 125 (240F).  I.T. hit 97C (206F)  and by that time the grill temp was down 105 (220F).  20 minutes in foil to rest. Meat fell off the bone and it is just astounding how moist the meat stays.  

The big difference this time is how much more relaxed I felt letting the Egg run and not stressing about the temperatures all the time.   Once the IT had crossed 95 I was effectively just keeping it warm, then resting it, until the roasties & veg were good to go.




And of course the BGE party piece of cooking 'breakfast' on the cool down....

JohnInCarolina

CPFC1905 said:

This is my 5th attempt at beef short rib and SWMBO declared them the best yet.   First use of dry rub,  plus some marinade injection.  

Just over 8 hours,  grill level temp topped 145C (290F), but mostly around 125 (240F).  I.T. hit 97C (206F)  and by that time the grill temp was down 105 (220F).  20 minutes in foil to rest. Meat fell off the bone and it is just astounding how moist the meat stays.  

The big difference this time is how much more relaxed I felt letting the Egg run and not stressing about the temperatures all the time.   Once the IT had crossed 95 I was effectively just keeping it warm, then resting it, until the roasties & veg were good to go.




And of course the BGE party piece of cooking 'breakfast' on the cool down....

lousubcap

@CPFC1905 - Those are sweet looking ribs right there.  Congrats on nailing that cook.  

SciAggie

Those ribs look great. There was a definite learning curve for me when making short ribs. It seems you have it figured out. Good eats for sure. 

CPFC1905

SciAggie said:

Those ribs look great. There was a definite learning curve for me when making short ribs. It seems you have it figured out. Good eats for sure. 

I absolutely agree with you about the learning curve.  

I wanted to do the Egg justice and for SWMBO to like them.  Her taste and appetites are different to mine, so I have too often compromised and pleased neither of us.    I was made up when she enjoyed these,  she even listed the other stuff I'd cooked that she liked.   I can't see us ever roasting a chicken in the oven again.

Underneath all of that is the fact that I have picked up all my tips from this forum and always been encouraged along the way by people's comments.   

The Cen-Tex Smoker

Nice work right there. They look fantastic. 

HendersonTRKing

Just some thighs. The best thing is I’m exploring and using some of the rubs and sauces I have in inventory from Sauce Exchanges. Some go back a few years and they all seem new and fresh to me. 

Did these with 1/2 a dry jerk seasoning and 1/2 with a chicken rub and some great sauce for a glaze. They disappeared quickly, so no plated pix and no sammies today. 

Mattman3969

Turmeric Chicken and Fennel Chickpeas with lemon and Cumin.  Stolen from @The Cen-Tex Smoker

Wolfpack

Couple bone in chicken breasts- going to pull them for chicken bbq. 

The Cen-Tex Smoker

Mattman3969 said:

Turmeric Chicken and Fennel Chickpeas with lemon and Cumin.  Stolen from @The Cen-Tex Smoker

Who stole it from the NYT . Yours looks fantastic. I love that meal 

StillH2OEgger

Mattman3969 said:

Turmeric Chicken and Fennel Chickpeas with lemon and Cumin.  Stolen from @The Cen-Tex Smoker

Oh man, it's every night with you. Another great-lookin' meal right there!

GrateEggspectations

Heavily adulterated brisket sandwiches. Sacrilege, I know.

dmourati

I made brisket sandwiches today too. Mine were chopped, pan fried, hit with a little holy cow, hit with staubs sauce and a bit of cheddar cheese then broiled. No photos but they were damn good.

Legume

No egging.  Baked falafel bowls.  Ate myself sick.

GrateEggspectations

@dmourati: I’m using your method next time!

JohnInCarolina

Legume said:

No egging.  Baked falafel bowls.  Ate myself sick.

Damn!  Care to share your falafel recipe?

Wolfpack

Anyone have a Cinco de Mayo plan for today?

JohnInCarolina

Wolfpack said:

Anyone have a Cinco de Mayo plan for today?

I don’t know but when Cinco de Mayo falls on Taco Tuesday in the middle of a pandemic named after a Mexican beer, it kind of seems like the menu writes itself.

DoubleEgger

Wolfpack said:

Anyone have a Cinco de Mayo plan for today?

Legume

Super easy @JohnInCarolina we just use the boxed mix from Trader Joe’s that’s GF.  We’ve made from scratch and any noticed difference wasn’t much, or important to us.  Also baking vs frying, we go back and forth on that depending on how we feel.  

Hummus from scratch, from dried chickpeas is where you want to make the time investment.  High return vs store bought.

Eoin

Goulash for tea tonight. The chuck was seasoned with salt, pepper and Baharat spice mix (paprika based). In the MMX for around 4 hours on low with cherry chips, cut in 2 so as to increase the bark. Pulled out and cut into chunks. Peppers and onions fried, meat, beef stock and tomato puree added, plus a bit more paprika. Brought to the boil then 2 hours in the oven, the last hour uncovered. Served with rice.