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Gauntlet... thrown!! Bring out ALL of your cookers!!

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  • cazzy
    cazzy Posts: 9,136
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    What a awesome thread!!
    Just a hack that makes some $hitty BBQ....
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  • nolaegghead
    nolaegghead Posts: 42,102
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    cazzy said:
    What a awesome thread!!
    @cazzy. Hell dude, how ya doin'?
    ______________________________________________
    I love lamp..
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  • cazzy
    cazzy Posts: 9,136
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    nolaegghead said:
    cazzy said:
    What a awesome thread!!
    @cazzy. Hell dude, how ya doin'?

    Doing good man...I texted you back.  We’ll chat there!
    Just a hack that makes some $hitty BBQ....
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  • DoubleEgger
    DoubleEgger Posts: 17,174
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    cazzy said:
    What a awesome thread!!
    Folks this is rarer than a Lee Greenwood sighting. Glad to see you @cazzy
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  • SciAggie
    SciAggie Posts: 6,481
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    Toasted bread appetizer on the hearth.

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    edited April 2020
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    Cabbage in the wok on the Mini Max. This would normally be red cabbage, but I had 1/2 of a green cabbage in the refrigerator. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Fried pork cutlets.

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Gravy...

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    This challenge is keeping me busy...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    @lousubcap Thanks. This is a fun distraction. I’m having fun thinking of what to cook that uses different items I have around. I have quite a few left to go...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 18,731
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    Dayum, Gary!! Phenomenal, as usual. 

    Would love to hear your thoughts/details about the focaccia. Just mixed dough for mine. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    Legume said:


    I love eggs in just about any form. That looks outstanding. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
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    caliking said:
    Dayum, Gary!! Phenomenal, as usual. 

    Would love to hear your thoughts/details about the focaccia. Just mixed dough for mine. 
    I posted in the wild yeast thread in a bit more detail. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    @JohnInCarolina You make great pizzas. Those leopard spots...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    @Legume That looks delicious.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 18,731
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    You’ve still got it @JohnInCarolina

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 9,836
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    That there is a righteous combination looks delicious @JethroBodeen.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SciAggie
    SciAggie Posts: 6,481
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    @JethroBodeen Very nice. What was in the Camp oven?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JethroBodeen
    JethroBodeen Posts: 524
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    @SciAggie It was the cake. Pics never come out in order on this forum....
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  • SciAggie
    SciAggie Posts: 6,481
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    JethroBodeen said:
    @SciAggie It was the cake. Pics never come out in order on this forum....
    I understand. I’ve never cooked a cake in a dutch oven but I love making pies in them. Some of the best pecan pies I’ve ever done came from a camp oven. I think it’s the retained moisture inside the oven. 
    Years ago we camped a lot with my wife’s family - bunch of us a couple times a year. I made a chocolate meringue pie once in one just to show off. Whipped the meringue in a copper bowl - the whole deal. It was actually an excellent pie. Haven’t done it since. It was a lot of trouble. 
    Anyway, great looking cake. I’m glad others around here use their camp ovens. I should cook in mine more often. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JethroBodeen
    JethroBodeen Posts: 524
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    I love using them as well. I use it during hunting season a lot. Although it gets used with charcoal and not in the egg. Never tried pie in it. I should though. I have done lots of different cakes in it. I have my go to things that are just automatically done in the DO.
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  • SciAggie
    SciAggie Posts: 6,481
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    @JethroBodeen I guess you could say my culinary journey began with a camp oven. Me and some friends used to camp out for about a week deer hunting back when we were in high school. We slept in the back of a pickup with a camper shell. We ate sandwiches and other crap. 
    The second year I decided I wanted to cook. I wanted to make biscuits (whopper biscuits) for breakfast in a camp oven. I remember thinking, “You have to preheat the oven at home.”
    I piled coals under and over a camp oven and “preheated” it for about 10 minutes - like at home. I put the biscuits in and cooked for 12 minutes like the tube instructed. 
    Those were the prettiest black hockey pucks you ever laid eyes upon. 
    I remember it like it was yesterday. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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