Gauntlet... thrown!! Bring out ALL of your cookers!!

paqman

Canugghead said:

@SciAggie @EzraBrooks Thanks for the kind words, check out @paqman 's post and you'll see what real buns should look like   I'd love to try that some day.
https://eggheadforum.com/discussion/comment/2513415#Comment_2513415

I took the easy way by following this recipe in my bread machine handbook, the full dough cycle takes 1:40, dough is ready for shaping after additional 15 min rest. I made 10 buns.

Your buns look tasty!  You just need egg wash to help the sesame seeds stick to the buns.

Canugghead

paqman said:

Canugghead said:

@SciAggie @EzraBrooks Thanks for the kind words, check out @paqman 's post and you'll see what real buns should look like   I'd love to try that some day.
https://eggheadforum.com/discussion/comment/2513415#Comment_2513415

I took the easy way by following this recipe in my bread machine handbook, the full dough cycle takes 1:40, dough is ready for shaping after additional 15 min rest. I made 10 buns.

Your buns look tasty!  You just need egg wash to help the sesame seeds stick to the buns.

Thanks for the tip. Thought about egg wash but took short cut and used margarine instead    (omitted butter due to someone's allergy to dairy)

Edit: I just looked at the bun photo again, actually we didn't lose much (if any) sesame seeds, we applied very sparingly.

JohnInCarolina

Glad to see this thread resurface.  There are some golden nuggets in here!

Foghorn

I may have to use my offset this weekend just because of this thread. 

caliking

Canugghead said:

Late to the BS game, impulse bought one at end of summer clearance last year. Used it for fried rice and fried noodles few times in the garage during winter. Just tried some simple smashed burgers, seasoned with S,P & Red Boat 40N fish sauce. Condiments include smoked cheddar, home made cowboy candy and garden lettuce. Served on ho hum bread machine buns.

So easy, probably won't make burgers the old way again.

It’s taking me a while to move past that last pic. That’s a fabulous looking burger! Homemade buns definitely elevate burgers. 

Canugghead

Another stab at Romertopf one pot meal in the kitchen box. The trussing butcher twine came in handy when lifting the bird out for cutting.  Afraid to do this in the egg since the soaked Romertopf has to start in a cold oven to prevent thermal shock.

Foghorn

Canugghead said:

Another stab at Romertopf one pot meal in the kitchen box. The trussing butcher twine came in handy when lifting the bird out for cutting.  Afraid to do this in the egg since the soaked Romertopf has to start in a cold oven to prevent thermal shock.

That meal looks really good - even though it looks like you cooked it in something you picked up from the “personal waste collection devices” department of a hospital supply store. 

cazzy

Pizza pizza on the Blackstone 

Canugghead

@cazzy your $hitty pies look amazing 

Canugghead

@Foghorn Thanks, you reminded me of an old British joke that I vaguely recall. It goes something like this ... A bloke went to a wrong store looking for bedpan, when the storekeeper told him to try Boots he goes 'I did but they leaked' 

caliking

@Canugghead romertopf really does the trick for chicken. Nice color on that bird. 

What other things have you cooked in it? You’re again tempting me to get one

Canugghead

Ashish, I have not tried other dishes yet, thanks for the question which got me thinking outside the bird. I googled around and found other possibilities, here's one of many hits:
https://www.pinterest.ca/mlcupp72/romertopf-recipes/  
Mine is totally unglazed, bought on impulse at a thrift store. Some folks prefer pot with ceramic coating inside for ease of cleaning but I didn't find it difficult to clean. Trick is to rest the bird on bed of veg, also surround with veg, to avoid contact between skin and pot.

Gulfcoastguy

I had to say no really hard when I saw that pot. I have plenty of gadgets that I don’t use. Maybe after I read a clay pot cook book?

Foghorn

Ribs are on the offset. I’m using a recipe from a competition team I know. Doug (see link) is sponsored by Traeger and Head Country. 

https://www.headcountry.com/recipe/fall-off-the-bone-pork-spare-ribs-start-to-finish/

smak

Pulled out the FireDisc again for soft shell crabs.  Also did some Taramind Glazed Ribs on the Egg

Also had a Bourbon tasting. Old Forester Flight.  The wife pulled together the tasting notes. They were all good.  The 1920 was my favorite.

caliking

@smak the crabs stole the show 

SciAggie

I’ve been craving some fresh seafood. 

lousubcap

Didn't post up but Thurs and Friday night I pounded a few char-grilled oysters ( no "r" in May ) after the "system" saw fit to send them to fly-over country.  On again next weekend after the NBD (National Brisket Day, May 28) banquet.  

Foghorn

Finished ribs off the offset. 

SciAggie

@Foghorn I hope mine turn out half as good tomorrow. 

lousubcap

@Foghorn - great finish right there. Congrats.
I will be playing with the stick burner Monday, cranking out some chix for the local firehouse.  (Eyeing the weather as it is sketchy right now and that rig is fully weather exposed).

caliking

SciAggie said:

@Foghorn I hope mine turn out half as good tomorrow. 

Lookin' good, Fog.

Foghorn

Thanks @caliking, @lousubcap, @SciAggie.  

The ribs were quite good, but like many competition recipes they just use the rib meat to soak up sugar and fat - so the real pork flavor gets somewhat lost.  I cook them that way from time to time for fun but at this point, for most cooks, I prefer just putting on a good rub and then maybe (maybe not) a little sauce at the end.

However, yesterday we had another couple over for dinner and the husband is a trained chef.  He and I had previously talked about how the competition teams cook and he wanted to get an idea of the outcome.

SmokeGirl

I did a crawfish boil with my family (pictured) Saturday night. Check one off my list.

There’s another table of food and about another 15 pounds in the cooker at the time of this picture. I was too busy to take a pic of the cooker. 😁

SciAggie

@SmokeGirl Great looking table of food right there. 

cazzy

Smoking some ribs on the vault.   

SciAggie

@Foghorn @cazzy I’m looking at the ribs y’all cooked and thinking about the last few spares I’ve cooked. 

Why do you get pull back on some and not on others? It seems the ribs I’ve cooked on my offset running at about 225-250 seldom show pullback. When I cook on the egg it usually settles at around 275 and I seem to get pull back. 

I really can’t tell any difference in taste or texture to speak of. 

Just wondering if y’all (or anyone else) has any observations to share. 

I’m just making conversation and trying to learn something. 

20stone

Not my cook (beyond bringing the sausage), but I was witness to another box being ticked.

@The Cen-Tex Smoker commented that @caliking has cookers that even @caliking doesn’t know about. Apparently, this old Lodge tailgater is one of those, unearthed among the shelves of Kettles. 

It was putatively a handoff of the H-town crew’s share of prosciutto, meeting at a quiet spot in La Grange (a hea hea hea hea).  It turned out to be a perfect spot for a quarantine cookout...just us and the cows.

The masalawurst and beef merguez were from AW/SS6, and were served on homemade buns. I think someone else has the table shot. 

Great time had by all. 

SciAggie

@20stone @caliking Awe man! Great cook. You have no idea how many times I slap my own wrist and say, “You don’t need to buy a Lodge cooker.”
Those things are just cool. 

In other news - I can’t wait for this COVID situation to resolve itself so we can have a get - together. 

20stone

SciAggie said:

@20stone @caliking Awe man! Great cook. You have no idea how many times I slap my own wrist and say, “You don’t need to buy a Lodge cooker.”
Those things are just cool. 

In other news - I can’t wait for this COVID situation to resolve itself so we can have a get - together. 

I had never seen one before, and it is very, very cool.  I was surprised how effective the damper was at regulating temp as well. 

As for getting together, I’m with you.

That being said, this was a testament to two eggers (and their families) getting together over meat and lump while maintaining hygiene and distance. We found the right spot, and stayed masked (while not eating) and spread out.