bryant: (Phillipchbeeb)

It’s really easy to do twice-baked potatoes on the Egg, especially if you have like three hours to kill. Which, sure, sometimes.

Take your nice big russets. Put some olive oil on the outside, and whatever spice you want. I used some hickory garlic rub and that was nice. Wrap them in foil, and kick ‘em into the Egg at 400 degrees for an hour. Turn them every 20 or 30 minutes. I did a WoW instance during that hour and I didn’t worry about the temperature once and it all worked out okay.

Then take the potatoes off and let them cool. While that’s happening, fry up some bacon. Then fry some onions and whatever else in the bacon grease; I used some old smoked chiles that Gretchen gave me, and some spinach. I would have used garlic but we were out, which is sad. You need to let the potatoes cool for like 20 minutes so you have time.

Mix up: a cup or so of sour cream or Greek yogurt. We used yogurt. Another cup or so of butter. Chop up the bacon and the spinach and so on. Salt and pepper if you want. Then hollow out the potatoes, leaving like a quarter inch of potato on all sides, and throw that in. Mash it all together. Oh, and some cheese!

Then put that glop back in the potatoes, and sprinkle some cheese on top, and let it go back in the Egg at like 350 or so for another 20 minutes. If you hurry it, like I did, it won’t totally set up and bake but it’ll still taste good.

I am pretty sure this is not healthy.

Mirrored from Population: One.

bryant: (Default)

It’s really easy to do twice-baked potatoes on the Egg, especially if you have like three hours to kill. Which, sure, sometimes.

Take your nice big russets. Put some olive oil on the outside, and whatever spice you want. I used some hickory garlic rub and that was nice. Wrap them in foil, and kick ‘em into the Egg at 400 degrees for an hour. Turn them every 20 or 30 minutes. I did a WoW instance during that hour and I didn’t worry about the temperature once and it all worked out okay.

Then take the potatoes off and let them cool. While that’s happening, fry up some bacon. Then fry some onions and whatever else in the bacon grease; I used some old smoked chiles that Gretchen gave me, and some spinach. I would have used garlic but we were out, which is sad. You need to let the potatoes cool for like 20 minutes so you have time.

Mix up: a cup or so of sour cream or Greek yogurt. We used yogurt. Another cup or so of butter. Chop up the bacon and the spinach and so on. Salt and pepper if you want. Then hollow out the potatoes, leaving like a quarter inch of potato on all sides, and throw that in. Mash it all together. Oh, and some cheese!

Then put that glop back in the potatoes, and sprinkle some cheese on top, and let it go back in the Egg at like 350 or so for another 20 minutes. If you hurry it, like I did, it won’t totally set up and bake but it’ll still taste good.

I am pretty sure this is not healthy.

Mirrored from Population: One.

bryant: (Maggie)



(Green is the meat temperature, purple is the grill temp.)

Our second run at pulled pork was wildly successful. We used a different rub (hickory garlic, very tasty) but I think the big differences were in cooking technique. First off, I foiled the pork butt at around 150 degrees. This is where you wrap the thing in foil with a half a cup of water or apple juice in it. As the chart below shows, this more or less eliminated the stall while the moisture from the meat evaporates.

Second, I didn’t let it get quite up to 200. 195 degrees and she came off.

Third, I let it sit in the cooler for a full hour, not just 30 minutes, so the moisture distributed better.

End result was awesome.

Mirrored from Population: One.

bryant: (Default)



(Green is the meat temperature, purple is the grill temp.)

Our second run at pulled pork was wildly successful. We used a different rub (hickory garlic, very tasty) but I think the big differences were in cooking technique. First off, I foiled the pork butt at around 150 degrees. This is where you wrap the thing in foil with a half a cup of water or apple juice in it. As the chart below shows, this more or less eliminated the stall while the moisture from the meat evaporates.

Second, I didn’t let it get quite up to 200. 195 degrees and she came off.

Third, I let it sit in the cooler for a full hour, not just 30 minutes, so the moisture distributed better.

End result was awesome.

Mirrored from Population: One.

bryant: (Maggie)

Quick notes:

Planked wild salmon from Schaub’s, which is not an everyday kind of treat but man it’s good stuff: soak the cedar planks, let them heat up for 4-5 minutes at 400 degrees, put the salmon in skin down for 20 minutes. You cook these longer than salmon right on the grill because it’s effectively indirect heat.

Burgers: 500 degrees, 2 minutes on either side, close the dome and bottom vent, let them sit for 4-5 minutes to finish up. First time out I put the cast iron half moon in when I put the burgers on, which sucked away a lot of heat, so they were a tad rare. Next time we’ll skip that bit.

Mirrored from Population: One.

bryant: (Default)

Quick notes:

Planked wild salmon from Schaub’s, which is not an everyday kind of treat but man it’s good stuff: soak the cedar planks, let them heat up for 4-5 minutes at 400 degrees, put the salmon in skin down for 20 minutes. You cook these longer than salmon right on the grill because it’s effectively indirect heat.

Burgers: 500 degrees, 2 minutes on either side, close the dome and bottom vent, let them sit for 4-5 minutes to finish up. First time out I put the cast iron half moon in when I put the burgers on, which sucked away a lot of heat, so they were a tad rare. Next time we’ll skip that bit.

Mirrored from Population: One.

Egg Notes

Jul. 18th, 2012 10:30 pm
bryant: (Maggie)

The EggWe got a Big Green Egg. (Darry Smith, Eggs By The Bay, sold it to us. Great guy, highly recommended.) Pricy, but cheaper than an iPad and we’ll be using it longer, so no qualms about the purchase.

Neither Susan or I have any grilling experience. We’ve done three meals, all of which turned out perfectly from a cooking perspective. I am not great at marinades yet but that’s a different question. The Egg is stupid easy to use. This weekend we embark on a pork butt as our first smoking attempt.

Notes for posterity:

Chicken from an EggThe chicken was at 350ish direct heat, 15 minutes on one side then flipped and around 10 more minutes. The last ten minutes we dumped in leeks and potato wedges on the cast iron half-pan, which came out perfect. The wedges were parboiled first. I think next time we’d want to do the wedges a bit hotter for more of a crust.

The pork chops were an inch or so thick. We gave ‘em ten minutes on each side at 375. Also direct heat.

The salmon got ten minutes skin side down, two minutes skin side up, again 375 degrees, again direct heat.

After the pork butt smoking, the gasket adhesive should be well and truly cured and we’ll be able to experiment with higher heats.

Mirrored from Population: One.

Egg Notes

Jul. 18th, 2012 10:30 pm
bryant: (Default)

The EggWe got a Big Green Egg. (Darry Smith, Eggs By The Bay, sold it to us. Great guy, highly recommended.) Pricy, but cheaper than an iPad and we’ll be using it longer, so no qualms about the purchase.

Neither Susan or I have any grilling experience. We’ve done three meals, all of which turned out perfectly from a cooking perspective. I am not great at marinades yet but that’s a different question. The Egg is stupid easy to use. This weekend we embark on a pork butt as our first smoking attempt.

Notes for posterity:

Chicken from an EggThe chicken was at 350ish direct heat, 15 minutes on one side then flipped and around 10 more minutes. The last ten minutes we dumped in leeks and potato wedges on the cast iron half-pan, which came out perfect. The wedges were parboiled first. I think next time we’d want to do the wedges a bit hotter for more of a crust.

The pork chops were an inch or so thick. We gave ’em ten minutes on each side at 375. Also direct heat.

The salmon got ten minutes skin side down, two minutes skin side up, again 375 degrees, again direct heat.

After the pork butt smoking, the gasket adhesive should be well and truly cured and we’ll be able to experiment with higher heats.

Mirrored from Population: One.

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