What's On The Grill Tonight?
- Thread starter Trollhole
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
never heard of this egg application
I've mentioned this in the past. It's really kind of a parlor trick since most people will say you can't grill an egg. You'll get some amazing looking shells if you smoke them. It's really hard to nail this, though, since every fire is different.
I'm thinking that this might need its own thread...I think I can hear the wheels turning in some of your heads.
--john
I've mentioned this in the past. It's really kind of a parlor trick since most people will say you can't grill an egg. You'll get some amazing looking shells if you smoke them. It's really hard to nail this, though, since every fire is different.
I'm thinking that this might need its own thread...I think I can hear the wheels turning in some of your heads.
--john
yea, yea, but can you grill it standing upright? Now that's a parlor trick...
yea, yea, but can you grill it standing upright? Now that's a parlor trick...
Tinfoil ring will make short work of that.
--john
EDIT: -I'd hafta get out of my chair! -No, I'd rather hunch over! -Yeah, and on one leg, too!
Last edited:
yea, yea, but can you grill it standing upright? Now that's a parlor trick...
like a beer can egg?
Assorted lamb slices. A giant naan. Both marinated/drizzled in garlic olive oil I made earlier today. Served with a yogurt/cucumber salad. I was really pissed at myself for not getting tomatoes at the store today. And I forgot to do the eggs!
^ did you see the naan making episode on America's Test Kitchen (apart of Christoper Kimball's Cooks Country, etc., domain) a couple weeks ago? I haven't made it yet...but its on my list of 'to tries'.
No, I missed that one. I always manage to see episodes that aired last year and I've seen already. It might be on the website if it was this season. Nice little empire he controls there. Look up their Chicken In A Pot and do exactly what it says; resist all urges to modify it until you've done it their way. I can send you a copy if you can't find it. Been doing it for years.
--john
They do all the research so we don't have to...
I'd love to get my hands on one of those gasses.
Oooohhhh, you meant GLASSES! That clears up a lot about you. I didn't think I was particularly noxious after that meal and wondered why you would want to experience that anyway. PM inbound.
--john
Got a sticky L.
Lunch on a day off. Pork butt steaks, chicken legs and the tin foil things are garlic heads. Now...what to do with 3 heads of roast garlic? Not pictured is the Blue Cheese/Cream/Thyme-sauced farfalle pasta.
Brown left a box of fresh apple splits on the porch this last friday. Bird is bathing in the brine overnite...
Yesterday's lunch fare...
There's a guy that has a small ceviche and fresh oysters & clams booth at the Monterey Peninsula College Farmer's Market every Friday. Its become my 'must have' every Friday
For me I always prefer slurping the bivalves raw...the clams are like a candy dessert(!); but
likes them BBQ'd so every once in a while I oblige her 
I BBQ them a myriad of ways but this time did a pseudo Rockefeller version using chopped spinach, prosciutto and a splash of Pernod and then topped with grated parmesan cheese.
With a little chopped smoked habanero the BBQ'd oysters and clams were tolerable
We've also done this by stopping at Hog Island Oyster Co in Marshall on our way to a oyster feed frenzy camp-out on the north coast of California...so its something we actually do when camping too.
There's a guy that has a small ceviche and fresh oysters & clams booth at the Monterey Peninsula College Farmer's Market every Friday. Its become my 'must have' every Friday
For me I always prefer slurping the bivalves raw...the clams are like a candy dessert(!); but
likes them BBQ'd so every once in a while I oblige her I BBQ them a myriad of ways but this time did a pseudo Rockefeller version using chopped spinach, prosciutto and a splash of Pernod and then topped with grated parmesan cheese.
With a little chopped smoked habanero the BBQ'd oysters and clams were tolerable
We've also done this by stopping at Hog Island Oyster Co in Marshall on our way to a oyster feed frenzy camp-out on the north coast of California...so its something we actually do when camping too.
One night last week. Pork country style ribs. I've been finding these on sale a lot lately for dirt cheap. The smaller ones tend to cook up more tender than the larger ones, regardless of white/dark meat ratio in my experience. I've been keeping them together out of the package instead of separating. Settled on a basic pork rub and added some Tony Cachere's to it. I hope to have the time for a whole butt next week with the same rub.
And these have done much better, no matter the size, at 300* rather than 225*. Mesquite and hickory have both been great. I haven't found pecan or apple chunks in a long time - only chips. Will try the chips next time.
And these have done much better, no matter the size, at 300* rather than 225*. Mesquite and hickory have both been great. I haven't found pecan or apple chunks in a long time - only chips. Will try the chips next time.
^ dang that looks good! I, typically avoid the country style ribs, but you've moved them to the top of my grocery list John
Nice smoke ring...did you do these on your new egg?
Nice smoke ring...did you do these on your new egg?