Lamb tagine: Part Deux, The plating

Yes they are, Funny shape and awfuly tasty. I saw yesterday, they now make mini burgers. You live in Texas, have you done a real Texas brisket in your egg. It has got to be the hardest cook for competition.

Ditto on the Digi. Ribs and whole shoulders were mastered within the first few years. Most were good but I was looking for a competition grade cook. Never use foil during the cooking but will use it for resting in a cooler. Too much smoke will make bitter meat. It is really noticeable in brisket. Too high of heat tough meat. Perfecting brisket is alot of fun. Do you keep notes on your bisket cooks?
ps good morning.

This is a basic recipe for a chicken tagine, you can subsitute the chix for any protein you want.
This recipe is from www.tagines.com, which is an excellent souce of tagines and related items.

Naima’s Chicken Tagine
3 medium carrots, peeled and cored (if core is bitter) and sliced in half lengthwise
½ Chicken, in pieces
1 large peeled potato, cut in 1 cm thick rounds
1 large green bell pepper, cut in chunks
1 medium red onion, cut in 1 cm thick rounds
2 medium tomatoes, cut in 1 cm thick rounds
2 cloves garlic, sliced
2 tsps ground ginger
½ tsp ground pepper
2 tsps paprika
Dash of yellow food colorant powder, or a few strands crushed saffron
½ cube or 1 tsp chicken bouillon powder
1-2 tsp salt (to taste)
Handful of pitted green olives
6 -8 tbsp olive oil
1/4 cup of water

Splash 4 tbsp of oil on the bottom of the tagine. Layer your ingredients evenly in the tagine, starting with carrots, then going in order they are written. The carrots must be on the bottom, and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine (When the carrots start to burn, they add delicious flavor and protect the rest of the ingredients – but if anything else burns, that’s not going to taste very good.) When you get to the spices and salt, sprinkle them evenly overtop the vegetables. Spread your olives on top, then drizzle the olive oil allover. If water is needed, add it now. Close your tagine and cook until your vegetables are tender, on a very low heat. This may take up to an hour – make sure you have liquid in the tagine or it will burn – and watch out for too much liquid, or it will bubble over.
Once it’s cooked, turn off the heat and drizzle the rest of your olive oil on top. Let the tagine rest for about 10 minutes to cool off, and enjoy!

For those whp don't know tagine cooking, do yourself a favor, do some research on the web. The BGE is perfect for this type of cooking.