Results, What's in my egg

Bordello

Here's the result of my "What's in my Egg post"
below.
Cooked about 5 hours at 275, D.O. direct on grid. Meat temp. 195

I'm going to let it cool, into the fridge till tomorrow just as it is. I may cut the meat up, thicken the broth and have stew. Not sure yet.

Cheers,
Bordello

Susan Egglaine

Something to look forward to!!!

Bordello

Hi Susan,
Thanks, still not sure if I will make stew out of it but I am looking forward to it.

Regards,
Bordello

I don't have any flour, do you know if using corn starch will change the flavor or texture much????
I have always used flour to thicken. Guess I may have to make a trip to the store.

Big'un

MMMMmmmm... Hey pal! I use corn starch all the time. the only thing that will be different is if you brown the flour before mixing it in, then the taste will be affected.

Mainegg

Corn starch will work fine. My mother does all her gravy and thickening with corn starch and I do all mine with flour. Corn starch will finish clearer than flour, but taste is not affected at all.

Bordello

Thanks, you & Big'un above have both answered my question. I'll give it a try being as I have it on hand.


Regards,
Bordello

Bordello

Thanks for confirming it, you and Mainegg have been a big help. Much appreciated.

Cheers,
Bordello

Clay Q

Reminds me of camp cookin with the Dutch oven and the delicious flavors of pot roast, moping up the juice with chunks of bread and the warm glow of satisfaction after eating a fine meal at camp.
Nice work!

Bordello

Thanks Clay Q,
And maybe a nice glass of wine to go with it. Can't wait till later to thicken it up, cut the chunk of neat to bite size pieces and try it. The veggies and broth were great but I only tried a little bit of it.

Sure looks good to me but I could be biased.

A great Sunday to ya,

Bordello