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It took a village to cook my dinner!

TNegg
TNegg Posts: 89
in EggHead Forum
When I say village I mean all of you! After reading everything I can on here and drooling over your photos I finally pulled off a delicious whole meal on time on my new egg! It started with meeting Henapple last night to pick up rockwood and ozark oak. In case you all are wondering from past posts .... He was wearing clothes and was not covered in bacon. He might have reminded me little bit of beetle juice but it was dark and it might have been my imagination! ( BTW thanks Henapple ) this morning I went to my local ace hardware store and asked for a map blow torch. The kid asked me what I was going to use it for and then he took me to the grill section and tried to sell me long wooden matches instead! I got the torch came home and spotched my chicken and marinated it in mojo and then dusted it with head country. Next I fired up the rockwood. Huge difference from bge lump. Still smelled like smoke but not the strong acrid smoke I had been getting. Loved the smell and it got up to temp quickly and stayed there. Then I put on the chicken and corn and whipped up my pineapple upside down cake in my Komin CI. I pulled off the chicken at 165* along with the corn and I was actually 5 min ahead of schedule! The chicken was juicy and had the perfect amount of smoke. The corn was the best I had ever tasted! I cooked the cake for exactly one hour and it was delicious! I could hardly get a photo before my family devoured it! Thanks everyone for the help!
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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    Nice! :-bd
    Slumming it in Aiken, SC. 
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  • Mickey
    Mickey Posts: 19,768
    Good job. Sorry about henapple.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • berndcrisp
    berndcrisp Posts: 1,166
    Mickey said:

    Good job. Sorry about henapple.

    The pineapple looks good though.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • johnkitchens
    johnkitchens Posts: 5,234
    That was a homerun.  Did you get Henapple's autograph? 

    Louisville, GA - 2 Large BGE's
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  • paqman
    paqman Posts: 4,923
    Awesome!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • ChillyWillis
    ChillyWillis Posts: 893
    Nice looking cook! :-bd

    I've been meaning to try a pineapple upside down cake in a CI skillet. Any tips?
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  • TNegg
    TNegg Posts: 89
    @ johnkitchens.... no autograph.... but that reminds me that he still owes me a henapple t-shirt.  Maybe I'll have the bacon photo put on a cafe press t-shirt for the eggtober fest!

    @chillywillis.... the pineapple upside down cake was pretty good but I think next time I will use a yellow cake mix like was suggested here.  I used a pineapple upside down cake mix and the texture of the cake was a little coarse. Also, ask your family if they like marachino cherries.... I forgot that one of my daughters hates them! 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Very nice cook!  I like what you did with the corn- used a piece of husk as twine to tie it.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TNegg
    TNegg Posts: 89
    smokeypitt.... It was awesome!  I peeled it down and removed the silk and then threw them in the microwave just long enough to get them warm... so I could roll them on a stick of real butter and have it melt! Next I added salt and pulled it all back up!
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  • henapple
    henapple Posts: 16,025
    Good to meet you @TNegger‌ ...much taller than little Steven. ..but, so is my dinner table. I'll always have a supply of OO and probably Rockwood. Just text me ahead of time. I usually post when I'm coming home with a truck load. Don't forget I have hickory, post oak, grape, peach, plum, mesquite, apple...chunks if you ever want to try it. You said your family doesn't like smokey food but the right amount of different wood accents the flavor and doesn't overbear it. It was probably the lump you were using.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TNegg
    TNegg Posts: 89
    Ok! It worked so well for the charcoal I will try it again!
    Henapple
    Henapple
    Henapple

    Bring me some wood!
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  • cazzy
    cazzy Posts: 9,136
    edited August 2014
    I'm glad you got to meet @henapple  He's a ****, but he's good people and you won't meet a cooler egghead.  I'm an Ozark Oak fanboy myself.  Good stuff!

    One thing to point out on your chicken, next time, spatch the other side and cut on each side of the back bone.  The results still end up good, but the breasts cook on top and it just presents better.  Please let me know if you have any questions. 

    Picture for reference:
    image
    Just a hack that makes some $hitty BBQ....
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  • henapple
    henapple Posts: 16,025
    @Cazzy. ..you only have a little over 5400 post . You take the pictures and leave the cooking to us.

    :D
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TNegg
    TNegg Posts: 89
    WHAT?!  SERIOUSLY? I thought I cut the backbone!  What the heck!  I guess I'm not ready for a brisket yet. LOL
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  • TNegg
    TNegg Posts: 89
    You know the diagrams of beef cuts? I think I need one for a chicken.  It makes me worry about the first meal I cooked on my egg.... beer can butt chicken... no it couldn't be!   Well, maybe!
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  • henapple
    henapple Posts: 16,025
    If you reach inside you can feel the backbone. It's rough. I always halve my spatchcock because it's easier to handle. I usually cook a half for dinner and then go smoke heavy on the other for chicken salad.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TNegg
    TNegg Posts: 89
    I thought I chose the side that didn't have ribs.  confession: I grew up in a house where my parents though stouffers frozen dinners were gourmet cooking!
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  • henapple
    henapple Posts: 16,025
    YouTube spatchcock or butterfly chicken. That's how I learned.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
    Watch "Spatchcock Chicken Technique - How to Spatchcock …" on YouTube
    Spatchcock Chicken Technique - How to Spatchcock …: http://youtu.be/Ppa1bxB89vg
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Legume
    Legume Posts: 15,936
    TNegg said:
    WHAT?!  SERIOUSLY? I thought I cut the backbone!  What the heck!  I guess I'm not ready for a brisket yet. LOL
    Lucky for you, no backbone in a brisket, but if your family doesn't like smoke flavor that presents a different problem for cooking a brisket.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Legume
    Legume Posts: 15,936
    sorry, forgot to say nice cook - chicken and cake look very nice!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lousubcap
    lousubcap Posts: 36,797

    Great cook and here's a link direct to "how to spatchcock a chix:"  http://www.nakedwhiz.com/spatch.htm   His main site is a wealth of ceramic cooking info. 

    BTW-the hottest part of the BGE is toward the back hinge (due to air-flow characteristics).  Many align the legs of the chix to the back to take advantage of that feature.  FWIW-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • TNegg
    TNegg Posts: 89
    Thanks everybody!  I'm not giving up until I cook the perfect meal!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Hell to the ya! Nice job! :-bd
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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