What Will You Be Egging During the Coronapocalypse?

Second hand Egging. I will make lentil stew using: onion Rotel, a meaty Boston Butt bone, maybe carrots, maybe fresh collards, various spices.

@The Cen-Tex Smoker Those chickpeas look delicious. Recipe?

Just put some ribs in the tub for @JohnInCarolina 18 hour sous vide special. 

Had too many burger, so I did some on the Blackstone and some on the egg. 

Today, 
1) I cooked my very first Wagyu (SRF)
2) did my very first reverse-sear
3) did my first "civilized" caveman
4) and burned the hair off my hand/forearm, for the first time.  
 

 
I salted it and wrapped tightly in plastic wrap, let it sit in the frig that way for two hours.  Smobot got the Large up to 250º, layed it in and set my timer for ten minutes.  
Thermapenned it in ten, and it was already up to 120º!!  I had been planning on pulling it at 115º; so I quick pulled it, and set the steak aside to cool.  
 
Set up the "civilized" caveman, which someone here suggest several years ago and I always wanted to try.  I pulled the grate and the platesetter, removed the Smobot and set the egg wide-open, and then dropped the CI grate from my Small directly onto the coals in the Large.  It just barely cleared the handles of my KickAsh, but it did.  Once the Egg hit 500º I dropped the steak back in, counted to 60, and reached in to flip it.  That's when I lost the hair on my arm, the fire flared when the fresh air hit it (knock on wood, I've never had a flashback).  I decided, since it was plenty warm already, to only sear the bottom side for 20 more seconds, and pulled it.  Plated with white rice and green beans (sorry, no pic).
 
Was cooked perfectly, easily the juiciest steak I've made and one of the most tender.  It did taste just a bit... old, like I should've cooked it two days ago.  It was a new item at my grocer, maybe buying that expen$ive of a cut, during a pandemic, when half the locals have lost their jobs, wasn't the best thing to do.  
 
Am definitely sold on reverse-sear, and will probably do the civilized caveman again, but I need a set of longer tongs.... 
 
EDIT: Bet a raspberry crème brulè cheesecase would've been the perfect dessert!  

Botch said:

Today, 
1) I cooked my very first Wagyu (SRF)
2) did my very first reverse-sear
3) did my first "civilized" caveman
4) and burned the hair off my hand/forearm, for the first time.  
 

 
I salted it and wrapped tightly in plastic wrap, let it sit in the frig that way for two hours.  Smobot got the Large up to 250º, layed it in and set my timer for ten minutes.  
Thermapenned it in ten, and it was already up to 120º!!  I had been planning on pulling it at 115º; so I quick pulled it, and set the steak aside to cool.  
 
Set up the "civilized" caveman, which someone here suggest several years ago and I always wanted to try.  I pulled the grate and the platesetter, removed the Smobot and set the egg wide-open, and then dropped the CI grate from my Small directly onto the coals in the Large.  It just barely cleared the handles of my KickAsh, but it did.  Once the Egg hit 500º I dropped the steak back in, counted to 60, and reached in to flip it.  That's when I lost the hair on my arm, the fire flared when the fresh air hit it (knock on wood, I've never had a flashback).  I decided, since it was plenty warm already, to only sear the bottom side for 20 more seconds, and pulled it.  Plated with white rice and green beans (sorry, no pic).
 
Was cooked perfectly, easily the juiciest steak I've made and one of the most tender.  It did taste just a bit... old, like I should've cooked it two days ago.  It was a new item at my grocer, maybe buying that expen$ive of a cut, during a pandemic, when half the locals have lost their jobs, wasn't the best thing to do.  
 
Am definitely sold on reverse-sear, and will probably do the civilized caveman again, but I need a set of longer tongs.... 
 
EDIT: Bet a raspberry crème brulè cheesecase would've been the perfect dessert!  

Sounds like good eats, Botch. Tell us more about this plastic wrap shenanigans. 

GrateEggspectations said:
Sounds like good eats, Botch. Tell us more about this plastic wrap shenanigans. 

Recently I've been tightly wrapping my beef, pork, and skinless chicken after its been salted.  Thought process being, the salt draws moisture to the surface, which will evaporate if in the dry environment of the frig.  This is what you want for chicken skin; the other proteins, I'm thinking not so much.  Having the moisture come to the surface, dissolve the salt, and then sink back into the meat would more mimic brining, without the huge container issues.  
I've not done a side-by-side to actually test this theory.  Stay tuned.  

Wings didn’t happen here tonight. Didn’t bother with pics. 

Botch said:

GrateEggspectations said:
Sounds like good eats, Botch. Tell us more about this plastic wrap shenanigans. 

Recently I've been tightly wrapping my beef, pork, and skinless chicken after its been salted.  Thought process being, the salt draws moisture to the surface, which will evaporate if in the dry environment of the frig.  This is what you want for chicken skin; the other proteins, I'm thinking not so much.  Having the moisture come to the surface, dissolve the salt, and then sink back into the meat would more mimic brining, without the huge container issues.  
I've not done a side-by-side to actually test this theory.  Stay tuned.  

Thanks for the explanation, and looking forward to the conclusions. 

Botch said:

Today, 
1) I cooked my very first Wagyu (SRF)
2) did my very first reverse-sear
3) did my first "civilized" caveman
4) and burned the hair off my hand/forearm, for the first time.  
 

 
I salted it and wrapped tightly in plastic wrap, let it sit in the frig that way for two hours.  Smobot got the Large up to 250º, layed it in and set my timer for ten minutes.  
Thermapenned it in ten, and it was already up to 120º!!  I had been planning on pulling it at 115º; so I quick pulled it, and set the steak aside to cool.  
 
Set up the "civilized" caveman, which someone here suggest several years ago and I always wanted to try.  I pulled the grate and the platesetter, removed the Smobot and set the egg wide-open, and then dropped the CI grate from my Small directly onto the coals in the Large.  It just barely cleared the handles of my KickAsh, but it did.  Once the Egg hit 500º I dropped the steak back in, counted to 60, and reached in to flip it.  That's when I lost the hair on my arm, the fire flared when the fresh air hit it (knock on wood, I've never had a flashback).  I decided, since it was plenty warm already, to only sear the bottom side for 20 more seconds, and pulled it.  Plated with white rice and green beans (sorry, no pic).
 
Was cooked perfectly, easily the juiciest steak I've made and one of the most tender.  It did taste just a bit... old, like I should've cooked it two days ago.  It was a new item at my grocer, maybe buying that expen$ive of a cut, during a pandemic, when half the locals have lost their jobs, wasn't the best thing to do.  
 
Am definitely sold on reverse-sear, and will probably do the civilized caveman again, but I need a set of longer tongs.... 
 
EDIT: Bet a raspberry crème brulè cheesecase would've been the perfect dessert!  

once you get to the sear, leave the dome open. You aren’t trying to cook it any more and dome open gives you the 1600 degree lump and you don’t have to worry about opening the dome with a ripping hot fire. You can literally burn the outside of a steak with the middle still raw with the dome open.