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I cooked something: lesson for newbees
JLOCKHART29
Posts: 5,897
Ok I realize most of you only look at my post for the "unemployment beer" search so hear's this installment so you don't have to read the rest! :laugh:
Natural Ice and Steel Reserve. 5.9 and 6% octain is one reason I paired them togeather for the taste off. Really close and since the Natural Ice is quite a bit cheaper it will go up against Bud Ice and the winner of the next taste off which is between Miller regular and Old Millwalkie.
Now for the food. Started out making roasted pork loin with roasted garlic vinigarett from Gaida last night.
Roasted Garlic:
2 heads garlic
2 tablespoons olive oil
Salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt
Freshly ground black pepper
Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 475 degrees F.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
For the vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
Made the roasted garlic vinaigrette just like the recipe.
The meat just dropps out when you lift the garlic hull up.
At this point I decided that just cooking a loin was not good enough. Wanted a whole meal. Wanted that roasted taste with smoke threw the whole meal so cut up some potatoes and sweet potatoes and coated with EVOO and salt and roasted them in Le Cresuit pan with a little salt and pepper direct at 350 till they started getting a little translusent (clear) and started to stick.
Pulled off Egg and salt and peppered loin and seared at 450 till a nice brown.
Then I combined everything togeather, added fresh sage leaf to loin and added 1/2 cup white wine and chicken broth to pan and covered with foil indirect at 350 pit and stuck remote thermometer in loin with INTENT to cook to 134-140 tops.
My fear for this cook was the vegs would not be soft and the loin would over cook. At 135 loin temp I tryed potato and was not done. Wife said the loin would be fine in the liquid and cook the vegs. At 150 loin the vegs were still not done and at 160 loin after almost 2 hrs in foil and liquid and 19:00 I pulled the whole mess. Had to get up at 2:30 to go duck hunting and ran out of time.
One of the worst cooks I have done
! The loin had only slighly more moisture than the Sahara and the vegs still had a little "snap,crackel,pop" 
O well can't waste food so lets eat after nuking the potatoes. My point to the new folks is don't get discouraged if you mess some'en up. Regular Eggheads know how much I cook on my Medium Egg and most of the time it turns out pretty darn tastie if I do say so my self but things happen. Looking at the last two pics it looks pretty good and tempted to say how wonderfull it was!!! :evil: Never been one to lie much so hear it is 4 1/2 hrs total prep to eat time, about 15 bucks for everything and not worth putting on a plate. Can't wait to cook some'en else!
Natural Ice and Steel Reserve. 5.9 and 6% octain is one reason I paired them togeather for the taste off. Really close and since the Natural Ice is quite a bit cheaper it will go up against Bud Ice and the winner of the next taste off which is between Miller regular and Old Millwalkie.
Now for the food. Started out making roasted pork loin with roasted garlic vinigarett from Gaida last night.
Roasted Garlic:
2 heads garlic
2 tablespoons olive oil
Salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt
Freshly ground black pepper
Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 475 degrees F.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
For the vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
Made the roasted garlic vinaigrette just like the recipe.
The meat just dropps out when you lift the garlic hull up.
At this point I decided that just cooking a loin was not good enough. Wanted a whole meal. Wanted that roasted taste with smoke threw the whole meal so cut up some potatoes and sweet potatoes and coated with EVOO and salt and roasted them in Le Cresuit pan with a little salt and pepper direct at 350 till they started getting a little translusent (clear) and started to stick.
Pulled off Egg and salt and peppered loin and seared at 450 till a nice brown.
Then I combined everything togeather, added fresh sage leaf to loin and added 1/2 cup white wine and chicken broth to pan and covered with foil indirect at 350 pit and stuck remote thermometer in loin with INTENT to cook to 134-140 tops.
My fear for this cook was the vegs would not be soft and the loin would over cook. At 135 loin temp I tryed potato and was not done. Wife said the loin would be fine in the liquid and cook the vegs. At 150 loin the vegs were still not done and at 160 loin after almost 2 hrs in foil and liquid and 19:00 I pulled the whole mess. Had to get up at 2:30 to go duck hunting and ran out of time.
One of the worst cooks I have done
! The loin had only slighly more moisture than the Sahara and the vegs still had a little "snap,crackel,pop" O well can't waste food so lets eat after nuking the potatoes. My point to the new folks is don't get discouraged if you mess some'en up. Regular Eggheads know how much I cook on my Medium Egg and most of the time it turns out pretty darn tastie if I do say so my self but things happen. Looking at the last two pics it looks pretty good and tempted to say how wonderfull it was!!! :evil: Never been one to lie much so hear it is 4 1/2 hrs total prep to eat time, about 15 bucks for everything and not worth putting on a plate. Can't wait to cook some'en else! Comments
-
Don't feel bad, I still get the occasional crap cook. Hope it doesn't happen tomorrow! -RP
-
very good point, throughout the learning curve of cooking, I have failed as much as I have succeeded, fortunately that ratio bends closer to success the longer you do it, & the occassional pile o' crap dinner keeps you on your toes righthappy in the hut
West Chester Pennsylvania -
J,
I hate it when that happens!!!!!!! -
Getting things to finish together is damn hard. If I'm doing supper and decide to use the egg that's a double battle so I often get reduced to overcooked meat and undercooked veg. Come to think of it's not just when using the egg.
Btw I think I have the same LC PCI roasting pan, never thought it would fit on my Med.
Thanks for letting me know I'm not the only one learning from my mistakes!
Good luck with the job search, I certainly don't envy you that bit.
Regards
James -
that sucks,, it looks so good .. really like the slice of tater with the bite out of it ... good thing to post a less than good... i go to my annual meeting and everyone shows their perfect stuff and you walk away saying 'all my stuff does not look like that' and feeling bad. truth is, they have as many screw ups as the next guy they just don't have the brass ones to show them.. would be a sevice to the newbies and the less confident if we had a woosday sort of thing where one day a month we all show things that did not turn out. have another cold one
bill -
yea, but wouldn't tim need like 4 days a month :laugh:happy in the hut
West Chester Pennsylvania -
Hey RP
Haven't been on the forum in a while although I've been egging away. Thought I'd wish you a Happy T-day - going to do our turkey on the egg so I've been refreshing my mad max info and saw some of your posts.
Hope all is well with you and yours in AZ.
Ted -
zippy zippy zippy...i think we have been drinkin early today.. hope he does not burn up any silcone stuff when the stores are closed,
-
On the second one now!lol Probably all!! I'm beat this evening after the fighting that cold and water for two days. Forgot to post sunrise in the bottoms this morning!
-
Missed you this year in Atlanta, did you go? -RP
-
WOW man, that picture of the flooded timber takes me back to my days of duck slaying in Stuttgart, AR. Not many birds this far south yet, but the boy and I will be heading about 3 hours north in a couple weeks. Can't wait!
At least you're gonna get to take full advantage of the season.
JLOCKHART29 wrote:On the second one now!lol Probably all!! I'm beat this evening after the fighting that cold and water for two days. Forgot to post sunrise in the bottoms this morning! -
Next time gibe the veggie's a head start
Thats what the 2nd Egg is for :woohoo: -
I know. Came with in about 5 min. of buying a small about a week before found out getting layed off. Me and wife had talked about getting allready and were driving by the dealer but were running late to visit my parents and didn't stop. Wish I had now as really cant justify it under the present conditions! :laugh: I called myself giving the vegs a head start roasting them in the EVOO but apparantly not enough!
-
Note the lack of ducks in the sky!
We only killed two squellers and two gadwalls but all four are destand for the dressing in themorning after I smoke the squellers on the Egg. No matter. It was a beutifull morning and still can do this with my 71 year old Dad. Thanksgiving indeed! -
Nope - it was actually 2006, missed the last two years, got a boat and been doing that more (and posting on a boating forum) but still like cooking on the egg, just not watching the forum here as much.
Enjoy the holiday, fingers crossed for successful turkey on the egg here. -
Trust me I understand!! I was about to buy a Mini before my untimely demise from my last employer.
-
Sorry, Man. It looks good, but looks can be deceiving. BTW. how do you cage a cat?
LR -
Andy likes to eat more than we do. Got across the road eating neighbors cat food and her neighbor shot him pretty sure. Shattered his shoulder and I pulled a .22 lead out of it.Don't feel sorry for him. He walks to the pen in the morning and back to house in the evening to sleep between my arm and side at night! :laugh:
-
We are going Friday. AL season opens tomorrow. Man am I looking forward to some duck slaying!
-
J,
You are a good soul! -
I love animals. Sounds like you do, too.
-
If one didn't read your text and only looked at the pix you would get high marks for a job well done. Better luck on your next cook, I'm sure you will do better next time. Sorry about your job too. You have shown us a lot of good pix lately. Keep up the great pix. Thanks
Oh, good luck on your hunting trip!
Frank from Indiana
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