Starting to feel comfortable with the BGE

edg1

This morning, I took on a challenge: Biscuits on my egg. I got the pizza stone yesterday. I got up this morning & I had my egg fired up by 8am I gave it 30 minutes to get going, which it did.

I used Bisquick mix and parchment paper. I put the platesetter legs down, and the stone on the platesetter. The first batch was a bit underdone, but the 2nd batch went much better, correctly done. I am learning, bit by bit, to read my egg & how done the food is.

And my wife was surprised that the biscuits were did not taste smokey. They were pretty good. And my daughter had never seen drop biscuits before.

A medium egg is not large enough for cooking more than about 6 biscuits at a time. But they are tasty.

Next up: Some ribs that I have in the freezer. I think though, that I need to get the rib/roast rack first.

Later,

edg

Dimple's Mom

Sounds tasty - you're making me hungry!

Bacchus

We like pics.

Grandpas Grub

 
Sounds like you did well.

Think I will go make some biscuits, heat up some buckboard bacon n eggs. A good Sunday snack.



GG

maXim

Now you've gone and made me hungry

Guess its time for a snack too :laugh:

maXim

If your only doing a couple of racks you don;t really need the roast rack

Grandpas Grub

 
Those beans up there sure do look good.

I have made some great chili and some good beans but really haven't cooked a great bbq bean yet. I am wanting to cook a bbq bean side that once it is tasted the folks say more beans and forget the main dish.

GG

maXim

Thanks GG,

they're an old recipe from my grandma Typical French Canadian Baked beans with lard. I just added a little bit of my BBQ sauce for some spice and heated up in the egg. They were really good with the ribs - but the ribs were even better

Grandpas Grub

 
OK I give... what is "grandma's Typical French Canadian Baked beans".

GG

maXim

Hold on... gonna have to translate a recipe for ya - unless you read French :blink:

Lemme dig somethin up!

maXim

Here we go...

2 cups of dried beans (I believe white Navy beans)
1/2 lb of Salt Pork ? (Lard Salé) sorry not sure about the translation here.
1 medium onion - whole
1/4 cup of brown sugar
1/4 cup of Ketchup
1/4 cup of molasses
1 tea spoon of Dried Mustard
Pepper.

Soak beans in cold water overnight, then boil for 1 hour and discard water.

Rinse salt pork and cut in cubes, place half at the bottom of Dutch Oven.

Add beans and rest of salt pork to D.O.

Place onion in center of beans and push on it so that the onion is covered by beans.

Mix all remaining ingredients together and pour over beans. Cover with hot water.

Cover and place in 250 degree EGG (or oven ) all day or all night. Minimum 7 to 8 hours.

This is a very basic recipe which can and is always modified in each family, little more of this, little less of that, some herbs.

Enjoy!

thailandjohn

I noticed the pan under the ribs.

If you are using this to keep the drippings from landing on the plate setter, you can get a pizza pan the size of you plate setter and cover that with foil. This works great and is easy clean up

Little Steven

maXim,

I'm not sure if my favourite Quebec food is smoked meat, sous marins, poutine or feves au lard but it's right up there.

Steve

Grandpas Grub

 
Thank you for the recipe, sounds like something I might be able to do.

I appreciate it. Gumbo next then on to some beans.

GG

Grandpas Grub

Bearly read English.

GG