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Tonight's Cook/Pics Heavy

Misippi Egger
Misippi Egger Posts: 5,095
edited November -0001 in EggHead Forum
Jana gone to a girls' night, so I was on my own :whistle:

Thick cut, bone-in pork chop from The Fresh Market grocery. Rubbed with EVOO and then rubbed in liberal amount of DP Jamaican Firewalk. DSC_0005.jpg
Roasted a sliced Yukon Gold potato (DP recipe). Rubbed with Canola oil and coated with Jamaican Firewalk (4 with toothpicks had Raging River). (A little adult beverage to ease the work load)DSC_0006.jpg
Also split a yellow squash, coated with Canola oil and Raging River rub.DSC_0007.jpg
Egg stabilized at 300-350*, potatoes on a veggie grid on the middle level of the adjustable rig. After about 15 minutes and first flip of potatoes, I pushed the veggie grid back a little and place the chop on the top grid direct. DSC_0009.jpg
After about 20 minutes, moved the meat over the potatoes, using the veggie grid as an indirect piece and inserted the temp probe. Also placed the squash on the middle level, direct.DSC_0011.jpg
Pulled at 137* internal, rested under foil while I got the fire hotter to finish the squash.
Plated the meal (short a few of the potato slices that mysteriously disappeared):DSC_0012.jpg
Meat was nice and juicy!DSC_0013.jpg
Oh yeah, grilled a couple of fresh pineapple slices for dessert(one plan and the left one with RR - no Pineapple Head yet):DSC_0014.jpg

Review: Very difficult to juggle cooking different foods and get them to finish at the same time and not be cold. Trying to build 'interest' in a second egg (Small) to alleviate this SERIOUS ;) problem.

Fun cook.
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Comments

  • Misippi Egger
    Misippi Egger Posts: 5,095
    Forgot to add:

    1) This was my first time to use Jamaican Firewalk and it DEFINITELY has some HEAT.
    I would add some sweet-based BBQ sauce near the end of the cook to balance the heat. I liked it, but Jana would think it was too hot. Made the lips burn a little in between bites, kinda like good boiled crawfish will do ! :laugh:

    2) The JF was probably not the right choice for the thin-cut potatoes. Too spicy and overpowered the potato taste. The Raging River was much better.

    3) Need some Pineapple Head for the pineapple slices - NOTE TO SELF - ORDER NOW !
    4) Hard to get grid marks on the meat or pineapple on the elevated grids, even at 400* - probably need to cook closer to lump, but I was trying to cook different foods that individually would cook at different temps. Next time will sear the pork chop on the spider, then move up to the grid.
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  • duchunter
    duchunter Posts: 110
    Fresh Grilled Pineapple is my favorite! and the rest looks Great!!!

    Egg Family: Large and Medium Eggs and a Bradley Smoker

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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Very nice.

    It's fun eggsperimenting when you are the cook and judge. :)

    The judges around here can be pretty brutal at times. B) Think I'll keep them though. Actually I hope they keep me. :woohoo:
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Know what you mean.

    I'll bet those "Mardi Gras girls" you had in the pic aren't very critical, though. :laugh:

    Gonna try some blackened tilapia on Saturday. Picked up some thick filets from a guy who has a local fresh seafood truck/stand. He runs to Bayou Labatrie (SP) in Ala for shrimp (Bubba Gump, maybe), then gets fresh fish in NOLA and sells from a camper truck every Thursday-Saturday or whenever he runs out. Has the best seafood in town. This guy took it over from a Mr Duggan (from Baton Rouge) who has been coming over 30 years (but passed away a couple of years ago).
    An institution in Jackson!

    Have a great weekend!
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  • JPF
    JPF Posts: 592
    Looking like some good food, a great time cooking and a plan for next time. Nice job on the interest on the next egg edition too. I can tell you for sure you will have them both fired up and cooking. Then if you not careful you be thinking of the next adition :silly:
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  • BBQMaven
    BBQMaven Posts: 1,041
    Clark,
    Was in Denver this week and could only "watch" from the forum. Glad to be back in Madison. The Egg will be hot all weekend. You've given me some great ideas. Make it a great weekend.
    Kent Madison MS
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  • Gunnar
    Gunnar Posts: 2,307
    Good looking chop. If I'm doing sliced potatoes and a link sausage….I’ll lay the sausage directly on top of the potatoes, so as any juices that drip will flavor the spuds. I predict pineapple slices and ice cream for dessert this weekend.
    LBGE      Katy (Houston) TX
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Kent,

    The Fresh Market has a special this weekend on Whole/Half Hereford ribeyes - $4.99 per lb. You might want to check it out. They also have fresh Costa Rican pineapples on special.

    I got some thick Tilapia filets yesterday from Mr. Duggan's truck (John Lester, now). Plan to have a go at blackened tilapia on my new CI skillet (sans handle).
    I hope the bad weather holds off. :sick:
    Maybe some TRex ribeyes on Saturday! :woohoo:
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