MMMMM TG! Reminds me it's about time to break out the Cuisinart ice cream maker!
What did I cook this weekend.....
- Thread starter Melana
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Chopped salad with cucumber and watermelon.
Goan Sorpotel. Just love it
TwistedGray
El Jefe Brewing Company
Baby cake (strawberry bottom, blueberry center, and raspberry top)
Will I lose my man card if I whine because my wife cut one of the blueberry muffins in half and cut one of my silicone muffin cups in half? 
Just took a rack of spareribs off the smoker made this southern red potato salad to go with them!
Small fleet of Millennium Falcon brownies for the kids lunches tomorrow.
Actually intended making them for my work team too but only two moulds means I'd have to bake all night.
Actually intended making them for my work team too but only two moulds means I'd have to bake all night.
THOSE ARE AWESOME!!!!
Will I lose my man card if I whine because my wife cut one of the blueberry muffins in half and cut one of my silicone muffin cups in half?
LOL! Nope you get a pass on that one - I'd whine too. (Of course I don't HAVE a man card....)
Meatloaf on the Big Green Egg was a total success on Sat night. 2ea 2lb loafs were gone within minutes of slicing. I barely managed to grab an image of the second one before it was decimated
Really looks delicious!!
TwistedGray
El Jefe Brewing Company
Can't imagine this being noticeably different than cooking in an oven, buttttttttttt humor me.
Obviously the fuel could impart some added flavor, being the egg is not a gas grill.
TwistedGray
El Jefe Brewing Company
Yeah, but our "meatloaf" pan keeps the liquid below the meat as it's cooking.
Yes, that was essentially my question as I have an egg-like grill.
I added a couple strategically placed chunks of Pecan wood to the charcoal pile to impart a smoke flavor that's not possible to obtain in an oven. I typically use either Apple or Cherry or a mix of the two, and each add its own subtle flavor profile. I suspect Alder would also have been a good choice, and plan to use it on a future meatloaf
All who shared dinner with us noted the smoke flavor as wonderfully balanced with the seasonings. You can see the 'smoke ring' in the bottom left part of the image - it's the pink color that is just inside the exterior surface of the loaf, and penetrated in just under 1/8" on average
Definitely not the harsh (and quite weird, at least to my palette) taste that adding a dose of Liquid Smoke imparts for oven baked items.
The key is to not 'over smoke' when cooking, as this imparts a harsh, bitter, and most astringent taste to the food.
Questions? fire away and I'll answer as best I can
TwistedGray
El Jefe Brewing Company
What are you cooking it in while in the egg? Just wrap in foil or are you still using a "meatloaf" style pan with indirect heat (like using a pizza stone under it)?
I have a 'plate setter' set to down position, enabling indirect heat to cook and ensuring I get a good mixing of the light smoke from the wood chunks. I form the loafs on parchment paper, then use the parchment paper to assist in lifting the loaf onto the cooking grate. An added benefit of the parchment paper is that it helps to keep a loaf that's 1/3:2/3 sausage:beef from sinking into the grate during the first part of cooking while the meat is still soft.
The smoke is difficult to see in the above image, but is just perfect for the approx 2-hours these loaves took at 250F to get to an internal temp of 160F.
I also utilize a DigiQ digital temp controller to regulate the airflow into the burn chamber, allowing me to keep temp within a degree or two (just like an oven) The clip in the forefront tracks 'pit' temp, and the probe in the loaf is tracking the internal temp as it changes. My temp controller reduces the pit temp as the internal temp nears its target, helping to reduce the risk of overshooting the target finished temp.
For reference, here's two loaves from several months back, showing how they finish out on the parchment paper after the 2ish hours of cook times are completed. You can see the paper doesn't burn. Note: I also use parchment paper under homemade pizzas so they easily slide off the paddle onto a pizza stone and don't stick to the stone
Yeah.....if you could add a scratch n sniff that’d be great....
TwistedGray
El Jefe Brewing Company
Chicken fried rice for lunch
St Paddy’s Day I’m Irish, today I’m Mexican. Made chicken tacos and black refried bean. My device was out of power so I’m recycling a beef taco pic. Passed on the big boy Modelo I picked up to share with hubby (big glass for him small glass for me) because I was informed my immune system is very compromised right now. No worries, in a week or so, I should be out of the woods again. Have a happy if you are celebrating.
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Merry looks good regardless of when you ate that one, LOL! Hope your immune system issues resolve themselves promptly.
We had carnitas, Mexi-cauli-rice, sliced avocado with lime, and a light beer. Started before all that with a good shot of Anejo tequila in a Fresca.
We had carnitas, Mexi-cauli-rice, sliced avocado with lime, and a light beer. Started before all that with a good shot of Anejo tequila in a Fresca.
Sautéed garlicky beet greens and chicken with rice.
TwistedGray
El Jefe Brewing Company
Don't know too many others that eat beet greens. The only thing my wife likes from beets, lol.
LOVE LOVE LOVE fresh beet greens!!! sometimes with just a little butter, salt, and fresh cracked pepper ... and sometimes with a bit of butter, garlic salt, and a splash of red wine vinegar.
Swiss Chard makes a nice substitute, given they're in the same family and essentially a 'bulbless beet'
KOTC will gladly eat chard or most any green UNLESS it starts with the word "Beet" - he hates beets! I've tried every conceivable way to cook them and they are still a "NOPE!" from him.
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Not the weekend but still. Good stuff.
Little behind on posting. First is my first attempt at Kung Pao chicken. Turned out very tasty. Will make a few adjustments and do this one again for sure. Really need a hotter burner for my wok too. Maybe I will go to my beer burner for the wok. Did PF Chang's spicy green beans to go with this but no picture. Love those green beans.
Then blueberry muffins again. Absolutely fantastic.
Enchilada sauce that I will use later today.
And finally an attempt at Nan bread in the oven on a pizza steel. Great bread, delicious, but not really very Nan like. I made this to go with another new recipe for Dal Fry in the instant pot. The Dal turned out amazing and we ate it as a main on white basmati rice with the pseudo Nan. No pictures of the Dal, which is a shame since it was pretty with 3 different lentils to give it color and texture.
Then blueberry muffins again. Absolutely fantastic.
Enchilada sauce that I will use later today.
And finally an attempt at Nan bread in the oven on a pizza steel. Great bread, delicious, but not really very Nan like. I made this to go with another new recipe for Dal Fry in the instant pot. The Dal turned out amazing and we ate it as a main on white basmati rice with the pseudo Nan. No pictures of the Dal, which is a shame since it was pretty with 3 different lentils to give it color and texture.
Ty520
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With Naan, you have to do it in a heavy cast iron or stainless pan on the stove top on medium - a minute, then flip for another minute, then flip again for another 30
This is a rough thing to accomplish at home. Getting the "wok hei" like you get from a restaurant is challenging. Even harder with things like chow fun or pad thai and those delicate rice noodles. The wok has to be smoking hot with something like peanut oil or rice bran oil. A turkey fryer base is the best chance at home.
As far as Kung Pao, its the right amount of good Chinese vinegar and good soy sauce. I like LKK Double Fermented for a dark soy sauce and black vinegar. That garbage from Taiwan dont cut it.
TwistedGray
El Jefe Brewing Company
Crap photo but chorizo picoso, tomato, onion, curry powder, and muscles
(went through three refills of these - spicy)
(went through three refills of these - spicy)
Salmon, Brussels and potatoes.
Got my new Showtime Rotisserie delivered yesterday (4th one, love them!) and had already brined a pastured, non-soy-fed chicken so in it went. Came out juicy and delicious!
set it, and forget it!
EXACTLY! LOL!
TwistedGray
El Jefe Brewing Company
Digital controls - fancy
Yeah, I know. I've had two with manual controls and this is the second one with digital. Either way works for me. This was actually $10 less than the one with manual controls!
The interesting thing is this one turns more slowly than I remember the others turning. Didn't seem to matter. It's also quieter, and there is a feature where after the time has elapsed and the thing shuts off, you can hold down the "off" button and it slowly rotates to the point where the position is best for remove the food. I like it!
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