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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-21-2012, 06:05 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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More catch up
So I did cook some this summer. I took the BBQ Addicts idea of smoking eggs before making deviled eggs and loved it. I added mayo and dark mustard, sriracha sauce, ABTs with cream cheese, salt and ended with a bit of pimente d'Esplette. The yolks were added and everything mixed thoroughly, then piped into the egg white halves. I don't like deviled eggs usually, but these are great!
I also did a burger, seasoned with espresso infused balsamic vinegar, topped with Humboldt Fog goat cheese, grilled poblana chile, crispy bacon and balsamic-sauteed shallots, with an heirloom tomato slice. And I went across the river to KY to watch fireworks after a Reds game in August...
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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09-21-2012, 06:09 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Great food and great pix - thanks for putting 'em up!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-21-2012, 06:10 PM | #3 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Yowzer! That food looks great, and those eggs are awesome, I MUST try!
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Kettleheads Anonymous Charter Member |
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09-21-2012, 06:16 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Thanks.. and the eggs really are worth it... do them around 200 for 2 hours 15-30 minutes, and the smoke does get in the shell a bit. I'm going to try cold smoking eggs for 24 hours, then boiling them or hot smoking to see if even more smoke gets in.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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