What Will You Be Egging During the Coronapocalypse?

YukonRon

Foghorn said:

show previous quotes

YukonRon said:

Foghorn said:

JohnInCarolina said:

Foghorn said:

1) I had to “Like” a cook with tater tots. 

2) Welcome aboard @Big_Sam_I_am.
3) We have a lot of junk in our freezer including my share of the sausage haul from the last sauscutapalooza so we’re good for a while. And our 180 bottle wine fridge is nearly full. 

Why am I only just now hearing about this?  That is awesome.  

@JohnInCarolina, it's a relatively new development.  We upgraded from a 35 bottle fridge about a year ago after visiting Sonoma and joining a couple of wine clubs.  We spent the past year filling it up - including joining three wine clubs in the Texas Hill Country (note: over 90% of Texas wine is crap - if you need some guidance let me know).  Then we went to Napa in the fall...

But when I'm with Egggheads I'm usually drinking Belgian beer or whiskey.  

It didn't occur to me that while we were filling it up we were also preparing for COVID-19.

We're supposed to drive out the Hill County tomorrow to pick up one of our orders from a vineyard where we are members.  We usually stay for a while and drink some free wine, tasting new offerings, etc and bring our own meat/cheese/snacks.  I just told my wife that if the place is crowded we aren't staying - we're just getting our wine and getting out.  She's fighting me on that and saying that I'm being ridiculous. 

Which vinyard?

@YukonRon, today we’re going to Hilmy. I used to work with Erik Hilmy’s uncle so we have been there a few times and like a few of their blends. 

We may stop by Becker as we are members there as well. They put out some good stuff - again mostly their blends.  

We also like Driftwood quite a bit. We gave up our membership there a while ago because it’s in the wrong direction so we don’t get there as much. 

There are a couple dozen tasting rooms on Highway 290 out of Fredericksburg, TX.  Most of them have “sweet wines” for the majority of their offerings.  We try not to be snobs and we’ve bought a few bottles of sweet wine over the years - especially some of those made from other fruits like peaches. On a hot summer day it can taste quite good when served over ice. But at this point we won’t stop at most of the tasting rooms in that area. It’s not Napa. 

@Foghorn

We were out there a couple years ago....I agree with Becker...

Tempranillo from that region is as good as any I have had from Italy or Spain, and it is one of my faves with BBQ.

We enjoyed our tour out there, and will eventually head back.Guess which two are the BGErs.

GrateEggspectations

https://youtu.be/Fcn6sah5vf8

The Cen-Tex Smoker

lousubcap said:

I'm about to head out exploring the local Kroger and booze store (can't sell adult juice before 1 PM  on Sunday...not supposed to attend church hammered I guess ).  

This is why I choose not to go...

northGAcock

dmourati

Brisket's been on for four hours. Point is looking great. The rub on the flat (towards the front of the Egg) is still wet and failed the "scratch test." Internal temp is just 150F. I decided to put it back on for another hour to set up. Will test in 30 minutes. Added another five cups of water to the foil pan that had evaporated to about half full.

Cornholio

Threw this thing on this morning, running it indirect at 250-275.

Trying to spend as much time outside with the kids as possible.

kl8ton

GATraveller

kl8ton said:

I've yet to try chili that way. How do yall like it? 

Fred19Flintstone

Just about to take a couple butts off the egg with my trusty sidekick, Bud.

Gulfcoastguy

The egg is heating up right now. I am going to grill some fresh sausage first. Then I plan to take a pie pan and line it with sliced potatoes, next layer sausage with Rotel, a cheddar layer, topped with beaten eggs. Then back into the Egg at lower temperature. It will be good or not but It will do for three or four meals while the turkey is defrosting.

Botch

dmourati said:

Brisket's been on for four hours. Point is looking great. The rub on the flat (towards the front of the Egg) is still wet and failed the "scratch test." Internal temp is just 150F. I decided to put it back on for another hour to set up. Will test in 30 minutes. Added another five cups of water to the foil pan that had evaporated to about half full.

Um, you're not even at the stall yet; you're going to have a lot longer to go to get finished/around 200.  Hope it wasn't planned for dinner tonight, I'm afraid it won't be done in time.  

Wolfpack

Making ABT’s can be a chore- so I tend to make a bunch and freeze them for a quick app. The key is to freeze them individually on a sheet pan and then vacuum seal. They hold their shape and don’t get smushed. I do the same thing with sausage balls. 

elpescadorzih

I have a couple of chickens, a couple of butts, a brisket,  several racks of ribs, pork loin roast and chips, a whole turkey and a turkey breast along with some tuna steaks from last trip to MX.
I think we will be fine.

dmourati

Botch said:

show previous quotes

dmourati said:

Brisket's been on for four hours. Point is looking great. The rub on the flat (towards the front of the Egg) is still wet and failed the "scratch test." Internal temp is just 150F. I decided to put it back on for another hour to set up. Will test in 30 minutes. Added another five cups of water to the foil pan that had evaporated to about half full.

Um, you're not even at the stall yet; you're going to have a lot longer to go to get finished/around 200.  Hope it wasn't planned for dinner tonight, I'm afraid it won't be done in time.  

Hmm. My instructions were to go four hours indirect at 280F then 2 hours indirect wrapped in foil at 300-320F, then rest for 1 hour+

Is on now wrapped at about 300F. Is 2PM here.

JohnInCarolina

Made my first loaf of bread from scratch:



Don’t know why I’ve waited so long to attempt this, but I figured now was as good a time as any to learn.

Botch

dmourati said:

show previous quotes

Botch said:

dmourati said:

Brisket's been on for four hours. Point is looking great. The rub on the flat (towards the front of the Egg) is still wet and failed the "scratch test." Internal temp is just 150F. I decided to put it back on for another hour to set up. Will test in 30 minutes. Added another five cups of water to the foil pan that had evaporated to about half full.

Um, you're not even at the stall yet; you're going to have a lot longer to go to get finished/around 200.  Hope it wasn't planned for dinner tonight, I'm afraid it won't be done in time.  

Hmm. My instructions were to go four hours indirect at 280F then 2 hours indirect wrapped in foil at 300-320F, then rest for 1 hour+

Is on now wrapped at about 300F. Is 2PM here.

If you've bumped the temp and wrapped in foil, you may be okay (I haven't done a brisket this way); sorry about the alarm.
Let us know how it ends up!  

Foghorn

YukonRon said:

show previous quotes

Foghorn said:

YukonRon said:

Foghorn said:

JohnInCarolina said:

Foghorn said:

1) I had to “Like” a cook with tater tots. 

2) Welcome aboard @Big_Sam_I_am.
3) We have a lot of junk in our freezer including my share of the sausage haul from the last sauscutapalooza so we’re good for a while. And our 180 bottle wine fridge is nearly full. 

Why am I only just now hearing about this?  That is awesome.  

@JohnInCarolina, it's a relatively new development.  We upgraded from a 35 bottle fridge about a year ago after visiting Sonoma and joining a couple of wine clubs.  We spent the past year filling it up - including joining three wine clubs in the Texas Hill Country (note: over 90% of Texas wine is crap - if you need some guidance let me know).  Then we went to Napa in the fall...

But when I'm with Egggheads I'm usually drinking Belgian beer or whiskey.  

It didn't occur to me that while we were filling it up we were also preparing for COVID-19.

We're supposed to drive out the Hill County tomorrow to pick up one of our orders from a vineyard where we are members.  We usually stay for a while and drink some free wine, tasting new offerings, etc and bring our own meat/cheese/snacks.  I just told my wife that if the place is crowded we aren't staying - we're just getting our wine and getting out.  She's fighting me on that and saying that I'm being ridiculous. 

Which vinyard?

@YukonRon, today we’re going to Hilmy. I used to work with Erik Hilmy’s uncle so we have been there a few times and like a few of their blends. 

We may stop by Becker as we are members there as well. They put out some good stuff - again mostly their blends.  

We also like Driftwood quite a bit. We gave up our membership there a while ago because it’s in the wrong direction so we don’t get there as much. 

There are a couple dozen tasting rooms on Highway 290 out of Fredericksburg, TX.  Most of them have “sweet wines” for the majority of their offerings.  We try not to be snobs and we’ve bought a few bottles of sweet wine over the years - especially some of those made from other fruits like peaches. On a hot summer day it can taste quite good when served over ice. But at this point we won’t stop at most of the tasting rooms in that area. It’s not Napa. 

@Foghorn

We were out there a couple years ago....I agree with Becker...

Tempranillo from that region is as good as any I have had from Italy or Spain, and it is one of my faves with BBQ.

We enjoyed our tour out there, and will eventually head back.Guess which two are the BGErs.

I’d be curious to hear if you liked any of the other vineyards in the area. 

HendersonTRKing

Just made the call:  Office goes to “strongly encouraged to WFH”, pastrami goes on the egg and lox goes in the mailbox— all together now!

“Get that guy a fukcing Puppers!”

Sunday is the new Friday. 

Stay safe and Egg on!

lousubcap

@dmourati - Never been down that cook approach but will be interested in the outcome and as a side-bar the texture of the bark.  Above all have fun. 
And since I'm here, pound some of that high-heat salsa you got me keeping on hand.  BTW-habanero supply chain here is in great shape. 

The Cen-Tex Smoker

HendersonTRKing said:

Just made the call:  Office goes to “strongly encouraged to WFH”, pastrami goes on the egg and lox goes in the mailbox— all together now!

“Get that guy a fukcing Puppers!”

Sunday is the new Friday. 

Stay safe and Egg on!

Totally forgot about the mailbox. Love it. 

Lit

Cornholio said:

Threw this thing on this morning, running it indirect at 250-275.

Trying to spend as much time outside with the kids as possible.

Nice. We were going crazy here it was raining till about 2 but we finally got outside. Started some dough this morning when it was raining it’s almost done. 

lousubcap

HendersonTRKing said:

Just made the call:  Office goes to “strongly encouraged to WFH”, pastrami goes on the egg and lox goes in the mailbox— all together now!

“Get that guy a fukcing Puppers!”

Sunday is the new Friday. 

Stay safe and Egg on!

Now, that is grabbing for the brass ring especially in view of the deal being dealt nation-wide.  I have every confidence you as the mail carrier will do much better than mine performs in the real world.  Continue to make the most of a challenging time.  

caliking

JohnInCarolina said:

Made my first loaf of bread from scratch:



Don’t know why I’ve waited so long to attempt this, but I figured now was as good a time as any to learn.

 Welcome to the fold.   Homemade bread is so gratifying.

And nice loaf @Lit

YukonRon

Foghorn said:

show previous quotes

YukonRon said:

Foghorn said:

YukonRon said:

Foghorn said:

JohnInCarolina said:

Foghorn said:

1) I had to “Like” a cook with tater tots. 

2) Welcome aboard @Big_Sam_I_am.
3) We have a lot of junk in our freezer including my share of the sausage haul from the last sauscutapalooza so we’re good for a while. And our 180 bottle wine fridge is nearly full. 

Why am I only just now hearing about this?  That is awesome.  

@JohnInCarolina, it's a relatively new development.  We upgraded from a 35 bottle fridge about a year ago after visiting Sonoma and joining a couple of wine clubs.  We spent the past year filling it up - including joining three wine clubs in the Texas Hill Country (note: over 90% of Texas wine is crap - if you need some guidance let me know).  Then we went to Napa in the fall...

But when I'm with Egggheads I'm usually drinking Belgian beer or whiskey.  

It didn't occur to me that while we were filling it up we were also preparing for COVID-19.

We're supposed to drive out the Hill County tomorrow to pick up one of our orders from a vineyard where we are members.  We usually stay for a while and drink some free wine, tasting new offerings, etc and bring our own meat/cheese/snacks.  I just told my wife that if the place is crowded we aren't staying - we're just getting our wine and getting out.  She's fighting me on that and saying that I'm being ridiculous. 

Which vinyard?

@YukonRon, today we’re going to Hilmy. I used to work with Erik Hilmy’s uncle so we have been there a few times and like a few of their blends. 

We may stop by Becker as we are members there as well. They put out some good stuff - again mostly their blends.  

We also like Driftwood quite a bit. We gave up our membership there a while ago because it’s in the wrong direction so we don’t get there as much. 

There are a couple dozen tasting rooms on Highway 290 out of Fredericksburg, TX.  Most of them have “sweet wines” for the majority of their offerings.  We try not to be snobs and we’ve bought a few bottles of sweet wine over the years - especially some of those made from other fruits like peaches. On a hot summer day it can taste quite good when served over ice. But at this point we won’t stop at most of the tasting rooms in that area. It’s not Napa. 

@Foghorn

We were out there a couple years ago....I agree with Becker...

Tempranillo from that region is as good as any I have had from Italy or Spain, and it is one of my faves with BBQ.

We enjoyed our tour out there, and will eventually head back.Guess which two are the BGErs.

I’d be curious to hear if you liked any of the other vineyards in the area. 

@foghorn

We did actually. We went to 3-4, and found something we liked at each one and purchased a few.

We have traveled around the USA checking out areas which make wine, and Hill Country is one of our favorites for several reasons, not just the wines we selected.

Domestic; easily top10, well inside the top 10.

We stayed in Austin a few nights before the rest of our friends caught up to us

We rented a spot not to far from the hill country area, not too far from Luchenbach.
Very cool location, great geology, for hiking and swimming.

The estate was covered every evening with about 50-60 deer. Sitting out on the front porch throwing back some wine watching them emerge, after chowing down on some BBQ......a great way to end the day.

I will need to get back to the gang to find out the names of the others we enjoyed besides Beckers. 

Good times.

thetrim

That doesn't sound nice, @YukonRon.  That sounds like heaven!

WeberWho

thetrim

WeberWho said:

I agree.  I love the fact that my kids went to Bevis Elementary.  I wish they knew how cool that is.

loco_engr

lots of possibilities in freezer . . . tri tip, wagyu cuts, WM yellow label steaks
and a defrosted Soyaki pork tenderloin
now if I could just find some TP in this 1 horse town 

Gulfcoastguy

Gulfcoastguy

Just waiting on the potato crust to cook.