First Egg'd Meal In Our Temporary House

Spring Chicken · June 2017

It wasn't that long ago that we wouldn't have given a second thought to cooking dinner on one of the six Big Green Eggs in The Coop.

But now that we've sold our home of 29 years, are down to 3 Eggs, and moved to Louisiana to start a new life, we had to give serious thought as to how we could cook on one of those Eggs that had been soaked to the core with the relentless rain. It needed a slow drying out. But where to cook on it once we were ready was the question.

My Sweetie suggested we clean out the porch fireplace at our temporary cottage and put it there. Her idea worked. But it took a very long time to slow bake the wet ceramic until it was ready for a hot fire. Six hours later I reloaded some new lump and we were on our way.

This is the story of tonight's dinner. And I must say, it was well worth the preparation effort to cook it.

https://youtu.be/ULft2__ZCEA

From the comfort of Duhe Cottage, we wait. But having an Egg to wait with us makes life easier.

Spring "Fire In The Egg In The Fireplace" Chicken
Covington Louisiana USA

MeTed · June 2017

Great post! Thanks for sharing. We look forward to more.

RRP · June 2017

Nice post Leroy! Not being a fan of high humidity like I thought you had there in Spring, nor spirit dampening (for me anyway) rain is there that much difference? I'm serious - I'm really just asking.

CincyEgg · June 2017

I'm new to the forum so don't know much about anyone on here but it looks like you and the wife are living legends on here. Really enjoyed the slideshow of your first "temporary house" cook. Kind of cool to see the process happening step by step

Spring Chicken · June 2017

CincyEgg said:

I'm new to the forum so don't know much about anyone on here but it looks like you and the wife are living legends on here. Really enjoyed the slideshow of your first "temporary house" cook. Kind of cool to see the process happening step by step

"Living legends..." Naaaa! We just do what most real Eggheads do - talk up the Egg to complete strangers wherever we find them until they threaten to call the Police on us LOL... But thanks. You will quickly find that you are among friends here and on the GreenEggers forum as well. As 'friends' we know that you will get more enjoyment out of your Egg if you continue to be enthusiastic about it. And your enthusiasm increases each time you learn something new you can do on the Egg. You'll see. Take advantage of what your new friends can offer, and attend a few Eggfests in your area. Then you will know you found a new home in EGGdome.

Spring "Slow Down Leroy, You're Talking Egg'n Again" Chicken
Covington Louisiana USA

CincyEgg · June 2017

Spring Chicken said: "Living legends..." Naaaa! We just do what most real Eggheads do - talk up the Egg to complete strangers wherever we find them until they threaten to call the Police on us LOL... But thanks. You will quickly find that you are among friends here and on the GreenEggers forum as well. As 'friends' we know that you will get more enjoyment out of your Egg if you continue to be enthusiastic about it. And your enthusiasm increases each time you learn something new you can do on the Egg. You'll see. Take advantage of what your new friends can offer, and attend a few Eggfests in your area. Then you will know you found a new home in EGGdome.

Spring "Slow Down Leroy, You're Talking Egg'n Again" Chicken
Covington Louisiana USA

Yeah, I have yet to see a more encouraging forum than this site offers. The experienced Eggers share advice with the newbies like me who usually have to screw something up to find out the right way to do it. I think I may take you up on the eggfest advice. There's a couple small ones around me in the next couple months.

Theophan · June 2017

The temporary digs look great! And Dayum, for what looks like about the simplest cook possible on a Big Green Egg, that looked really good!

I'm also curious about your wife's rice and gravy, particularly the gravy. I thought "rice and gravy" was made from some kind of roasted meat. What little I saw of that gravy looked good! How did she make it?

Part of the reason I'm asking is that I used to absolutely LOVE a commercial seasoned rice-in-a-box package called "Paul Prudhomme's Opelousa's Rice and Gravy." It was very simple, but the flavors I absolutely loved, and I wish I knew how to make it from scratch. They don't sell it anymore. I've thought about making a dark roux and just adding that to some rice to cook, or maybe cooks the Cajun "trinity" in the roux and adding that, but, especially knowing how Paul Prudhomme's recipes always had a zillion seasonings in them, I'm sure it wasn't that simple, and he probably had a particular mix of spices in that stuff. Oh well. I guess it's "the one that got away." If anybody here has a copycat recipe for that stuff, I'd sure love to try it.

Anyway, congratulations on the new temporary digs and a great looking meal! Glad to have you back!!!

Spring Chicken · June 2017

Theophan said:

I'm also curious about your wife's rice and gravy, particularly the gravy. I thought "rice and gravy" was made from some kind of roasted meat. What little I saw of that gravy looked good! How did she make it?

Part of the reason I'm asking is that I used to absolutely LOVE a commercial seasoned rice-in-a-box package called "Paul Prudhomme's Opelousa's Rice and Gravy." It was very simple, but the flavors I absolutely loved, and I wish I knew how to make it from scratch. They don't sell it anymore. I've thought about making a dark roux and just adding that to some rice to cook, or maybe cooks the Cajun "trinity" in the roux and adding that, but, especially knowing how Paul Prudhomme's recipes always had a zillion seasonings in them, I'm sure it wasn't that simple, and he probably had a particular mix of spices in that stuff. Oh well. I guess it's "the one that got away." If anybody here has a copycat recipe for that stuff, I'd sure love to try it.

Thanks. As for the rice and gravy, she uses Louisiana Cajun Brown Gravy mix. Here's the link if you can't find it in your store: https://store.louisianafishfry.com/products/miscellaneous-and-gifts/la-fish-fry-brown-gravy-mix.html

Lots of stores sell Louisiana products, but not all carry the Brown Gravy mix. But you can order it on line. Order multiple bags because you'll be wanting more pretty quickly.

All of their products are good, but you may also want to check out their cobbler mix.

As for the rice, we Cajun Country Popcorn Rice. https://cajuncountryrice.com/
It has a pecan flavor when mixed with salted butter. I can eat it raw it's so good, but the gravy just enhances it. You'll be sopping up the last of the gravy with the back of your finger.

And here's the recipe for Paul Prudhomme's gravy. https://chefpaul.com/site.php?pageID=300&view=160

Hope this helps.

Spring "Why Do I Suddenly Want Some Gravy" Chicken

Carolina Q · June 2017

Leroy, careful with the fireplace egging. I used to do it in my living room, until I kept reading about how charcoal puts out far more CO than just a wood burning fire. Too bad. Sure was nice in the dead of winter... or in the rain.

Eoin · June 2017

CincyEgg said:

Spring Chicken said: "Living legends..." Naaaa! We just do what most real Eggheads do - talk up the Egg to complete strangers wherever we find them until they threaten to call the Police on us LOL... But thanks. You will quickly find that you are among friends here and on the GreenEggers forum as well. As 'friends' we know that you will get more enjoyment out of your Egg if you continue to be enthusiastic about it. And your enthusiasm increases each time you learn something new you can do on the Egg. You'll see. Take advantage of what your new friends can offer, and attend a few Eggfests in your area. Then you will know you found a new home in EGGdome.

Spring "Slow Down Leroy, You're Talking Egg'n Again" Chicken
Covington Louisiana USA

Yeah, I have yet to see a more encouraging forum than this site offers. The experienced Eggers share advice with the newbies like me who usually have to screw something up to find out the right way to do it. I think I may take you up on the eggfest advice. There's a couple small ones around me in the next couple months.

Don't worry, you can still screw things up, just the odds are more on your side if you read up on here first.

Spring Chicken · June 2017

Carolina Q said:

Leroy, careful with the fireplace egging. I used to do it in my living room, until I kept reading about how charcoal puts out far more CO than just a wood burning fire. Too bad. Sure was nice in the dead of winter... or in the rain.

____________________________________________________________________

Thanks for the advice, but this was in the porch fireplace. All open and well ventilated. I mentioned it in the closing statement.

Spring "Hole On The Other Side Of The Wall" Chicken

Theophan · June 2017

Spring Chicken said:
... As for the rice and gravy, she uses Louisiana Cajun Brown Gravy mix. ... As for the rice, we Cajun Country Popcorn Rice... It has a pecan flavor when mixed with salted butter. I can eat it raw it's so good, but the gravy just enhances it.... And here's the recipe for Paul Prudhomme's gravy. https://chefpaul.com/site.php?pageID=300&view=160

THANKS for the information! I definitely will try those! (I'd already found the last link to Paul Prudhomme's recipe, and it's not the same as the Opelousas Rice and Gravy boxed package because the recipe starts with roast pork, and there was no meat in the boxed rice product's ingredient list. It still sounds fantastic and I'm going to try it one of these days.

I'd never heard of the other products you mentioned, and I'm definitely going to try them -- thanks again!

Mickey · June 2017

You found somewhere with more humidity than Houston?

thetrim · June 2017

Duhe cottage? I went to college w a guy named Chad Duhe. I think he was from Thibodaux LA. Congrats on getting things set up and running. Nice job.

Spring Chicken · June 2017

Mickey said:

You found somewhere with more humidity than Houston?

Actually, it's the Dewpoint that makes life so miserable. In both Houston and here, we've had 75° dewpoints with 57% humidity and everyone was soaked to the skin with their own sweat. But a 75% humidity with a 60° dewpoint is quite pleasant. What we have here right now is the worst of both, mixed with drenching rain and not enough rum to ride it out.

We'll get used to it. Have to....

Spring "Rum Heals Leaky Sweat Glands" Chicken

buzzvol · June 2017

Image: https://us.v-cdn.net/5017260/uploads/editor/gf/uvcp6nu3sa82.png

Eggdicted_Dawgfan · June 2017

Great video. Also watched the "our home" video, what a beautiful home you just sold. Man I bet that was work packing everything up in boxes. Looking forward to seeing your new home.

caliking · June 2017

I dig the new digs. Seems like a pleasant place to hole up until you move into the new house.

Spring Chicken · June 2017

thetrim said:

Duhe cottage? I went to college w a guy named Chad Duhe. I think he was from Thibodaux LA. Congrats on getting things set up and running. Nice job.

I'll ask around.

Spring "I Don't Kneaux" Chicken

First Egg'd Meal In Our Temporary House

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