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hey spring chicken

tjv
tjv Posts: 3,846
edited November -0001 in EggHead Forum
blackened talapia on the xl tonight, picture really does not do the fish justice, really good stuff. thanks for the idea. tom

blackentilapia.jpg
www.ceramicgrillstore.com ACGP, Inc.
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Comments

  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    Man that looks great, can't wait to get home and try it.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    We did some tonight too. It was delicious. And there were a few pieces left over for tomorrow. Might make a fish taco out of it. Hummmmmmmm!!! Blackened Fish Taco. Has a nice ring to it don't you think?

    I didn't take any pictures of tonight's cook but it looked pretty much like what was in the video.

    Seems to me someone did some blackened salmon not long ago. I wonder how that turned out???

    See you in Austin in April.

    Spring "Thinking Maybe Some Blackened Toast With My Blackened Oatmeal Tomorrow Morning" Chicken
    Spring Texas USA
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  • Zippylip
    Zippylip Posts: 4,768
    what is that really cool contraption you are cooking on, it looks like it is sitting directly in the coals
    happy in the hut
    West Chester Pennsylvania
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  • tjv
    tjv Posts: 3,846
    xllumpbucket054.jpg

    It's a 14 inch diameter lump bucket with the flip ring hanger holding the bayou classic griddle. It's my way of reducing the xl to a smaller size cooker for direct cooks.

    I have the large egg too and this is fast becoming my preferred way to grill. The medium size, 15-inch, grid set-up works best for our family of three. The large grid, 18-inch, is a bit too big.

    The only real problem I've had so far is lump control - realizing I don't need to fill the bucket on each cook. Did a spatchcock bird couple nights ago, 475-500 degrees direct with the grid on the flip ring. Put the bird in front, breast forward and the lump bucket in back. I kept peaking, was worried about the 500 degree high temp but it worked great!

    T
    www.ceramicgrillstore.com ACGP, Inc.
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  • Zippylip
    Zippylip Posts: 4,768
    holy crapkies, I like that. My buddy who is on the cusp of making his egg purchase is vacilating between sizes, he cooks for only 2, this is a nice way to turn a bigger egg into a smaller egg. I am going to print this out & pass it on, thanks much T
    happy in the hut
    West Chester Pennsylvania
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  • golffer
    golffer Posts: 144
    Where do you get the 14 ' lump bucket and bayou holder. Hate to be a dummy but I'm new to this eggin thing.
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  • AZRP
    AZRP Posts: 10,116
    I did blackened cod fish and made tortillas for some excellent fish tacos last night. -RP
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  • tjv
    tjv Posts: 3,846
    I make things for the egg: adjustable rig, woo2, spider and flip ring are a couple things. The lump bucket is an old concept, used with many other branded cookers. I just paired it with my xl set-ups to fit my cooking needs. T
    www.ceramicgrillstore.com ACGP, Inc.
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  • tjv
    tjv Posts: 3,846
    The hard part is figuring grid size: 13,15,18. The 15-inch fits our family nicely. I am going to see if a rectangular grid works and fits better. More curious than anything. T
    www.ceramicgrillstore.com ACGP, Inc.
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  • momcooks
    momcooks Posts: 247
    Very cool gadgets. Food looks good too. :cheer:
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  • tjv
    tjv Posts: 3,846
    what else do you add to fish tacos, special cheese, salza, lettuce? Never had one. thanks, t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Gunnar
    Gunnar Posts: 2,307
    Traditionally it's shredded cabbage and a green sauce. The recipe below isa very good green sauce by AZRP. You may want to cut it in half.

    Posted by: AZRP on 2009/01/01 20:32:12
    In Reply to: Re:Wasted Away Again posted by reelgem on 2009/01/01 20:20:51
    Here ya go.
    Secret Green Sauce
    1 Cup mayo
    1/2 Cup milk
    1/4 Cup packed cilantro leaves
    2 garlic cloves
    1 tsp chipotle powder
    1 tsp salt
    couple turns of pepper

    Blend everything together until smooth. -RP
    ________________________________________
    LBGE      Katy (Houston) TX
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  • AZRP
    AZRP Posts: 10,116
    Last night we just added shredded cabbage and a squeeze of lime juice. Typically I use fried cod with cabbage, crumbled queso fresco, lime juice, and a sauce made with mayo milk garlic cilantro and chipoltle powder. -RP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Tom, the 'lump bucket' has some real potential. In addition tot he above, there is another application that might be worth looking into. An offset indirect cooking setup of sorts.

    I need to figure out something to fabricate so I can take the eggs, accessories, food off on taxes.

    Kent
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