Ask a chef

[attimus]

Keep meaning to share this too

A.

 

[byounghusband]

Finally got to fire up the smoker again yesterday.... I had two Pork Loins curing for Canadian Bacon. Spent two weeks in the fridge curing. And I decided to do a practice run on Burnt Ends. I used two chuck roasts instead of Brisket for this go 'round.
All were loaded up in the FUDS and set a smoking with Pecan wood for the smoke. I have a bunch of Pecan...

My helper, Dontae.

The Loins were smoked enough in about 3 hours, as I removed them once they reached 165* F. They are chilling and will be sliced up tomorrow.

The chuck roasts went a bit longer - about 195* and then were removed, cut into chunks, tossed in Homemade BBQ Sauce and more rub and put back on for another hour or two.

Sorry,no pic of the finished product.

 

[Akrnaf2]

Someone is preparing a wonderful birthday feast for his daughter!

 

[ronott1]

Asking anyone who knows. How many little bitty eggs does it take to equal one normal egg? I'm taking about the size of a 50 cent piece. I'm up to my neck in tiny eggs, guesstimates are as welcome as facts.

Go by weight

 

[ronott1]

I saw a similar recipe that I tried. Start with cold water, bring to a boil, boil 1 minute, remove from heat and in 20 minutes the water should be cool and eggs done. Water was still hot and the shell was ridiculous to peel (even after my efforts to cool it). However, the egg was cooked perfectly and really good. I cannot believe I am saying this, but I think it was better than a scrambled egg. The yolk is a thicker texture than I prefer, but still good. Tastes like an egg. Who knew??? Haha. I will try your method and then baking soda method. Thank peeps!

Americas test kitchen--works because of the need to cook the white differently from the yolk. There is a smell to them but not bad sulfur from burnt eggs:

Bring a 3 qt sauce pan of water filled half way with water and bring to a boil
get 12 ice cubes in a bowl
Add 6 eggs to the hot water using a spoon so that they do not crack
Bring back to a boil and boil for one minute
Add the ice and bring back up to a boil
Let gently boil for 12 minutes for large eggs

Immediately cool the eggs with cold water. You can peal them at this point or store in the fridge in a sip lock bag

 

[ronott1]

^That is a lot of work to boil an egg! Wow!

Not really. The only tricky part is adding the ice and then setting a timer.

You should see some of the tricky things I do! I made cream of mushroom soup Monday using chicken stock I made from an home grown cockerel on Sunday. Two days to make a simple(but out of this world) mushroom soup

 

[Akrnaf2]

My first Acorn pancakes!

 

[Akrnaf2]

Cool! How did they taste? Pure acorn, or mixed with other flour?

Very good!
No 50% acorns flour 50% organic all grain spelt flour, with a touch of coconut sugar and vanilla extract. But the one thing I am proud of is the acrons flour!
I made it according to this.

 

[CanuckBock]

@CanuckBock Tara it was YOU that gave me the desire for some good lamb!

Always inspiring each other...I am overjoyed my frozen lamb "request for a recipe" for it...has given you an inkling to make such a lovely meal. It does look wonderful!

no they say it tastes and i quote "lamby or sheepy" and dislike that taste.

No worries, my husband does not eat lamb...so when I cook lamb, I make him beef liver, onions and bacon (I do not like liver). The girl dogs I imported from Australia LUV lamb...so there are three mouths to eat lamb and one mouth to eat liver...all is good. ​

Make it a night to cook favourite foods others don't prefer. I picked up three meals of beef liver to go with the three meals of Shetland lamb (leg, 4 chops and ground...he will likely eat the ground lamb...shepherd's pie is planned for that lamb meat!).

All is good...ever blessed.

 

[Lazy Farmer]

most important part is no direct flame. Grill is a little over2 1/2' or so, fire on one end meat on the other.

A.

My DH is the Grill Master. He indirect cooks the majority of our large portion of meats. Never charcoal, always Hardwood. Your photo looks yummy. I love your thread. Too much too read all in one sitting since I am so late to join the fun. I am gradually catching up.

I have a question that has been brought up to me by my dad... My folks have converted to eating my eggs instead of store bought. He loves to boil a batch and take a boiled egg to work with him for his lunch. He called and said that because the eggs are so fresh that he can not successfully peal them. He ends up taking the whites off as well as the shell. Now he is tempted to buy eggs just so he can properly peal them. Is there a reason this is happening and how can we combat this situation so my dad can continue eating our farm fresh eggs. @attimus

We add a tad of vinegar 2 super fresh eggs to make them easier to peel hard boiled.


Yay! I made it through the first 10 pages and plan to read them all! I wish I had the time to do it in one sitting.
This is an amazing thread an I can't wait to contribute after I am finished reading all the posts.
Very inspiring and I am glad that I have stumbled upon it!
I'll catch up a little more this evening. I have stuff I would like to share.