MacKenzie Posted February 2, 2018 Report Share Posted February 2, 2018 Eddie mac, I have been wanting an outdoor oven since forever but don't see it happening. There is just so much of the year that I wouldn't be able to use it. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 2, 2018 Report Share Posted February 2, 2018 34 minutes ago, MacKenzie said: Eddie mac, I have been wanting an outdoor oven since forever but don't see it happening. There is just so much of the year that I wouldn't be able to use it. Same here but maybe some day when I retire lol Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2018 Report Share Posted February 2, 2018 Well, I tried the new technique for the poached eggs this morning. Jury is still out for me. I found messing with the plastic wrap to be a bit of a PITA. I didn't get the air out, so they wanted to float on top of the simmering water. One kept wanting to tip over, so I had to practically hold it up the whole cook. Was concerned that if it did tip over, it might leak water in. Not a problem, but for the first time, I wanted to see the results without any issues. I pulled mine after 2 1/2 mins, was a tad under cooked - whites and yolk separated when I pour it out and some of the white wasn't set. Next time, a full 3 mins and I'll work to get the air out. I did like how it's a faster cook than doing SV, even accounting for the time to get the pot of water up to a boil. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 2, 2018 Report Share Posted February 2, 2018 (edited) I found that for my size of egg a good time is 4.5 mins. I started tying mine with string and kept the ends long enough so that I could hang the bag over a stick across the top of the pot. One knot is enough , it won't come loose. If I don't go to the market tomorrow I'll try to take pixs showing the setup. Edited February 2, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
5698k Posted February 4, 2018 Report Share Posted February 4, 2018 Butts for Super Bowl party. Rubbed with Texas BBQ Rub original, maple chunks and coco char. Cooked to 205° internal. Both were roughly 9.5 lbs, and took roughly 16 hrs at 235°. Sent from my iPad using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 4, 2018 Report Share Posted February 4, 2018 16 minutes ago, 5698k said: Butts for Super Bowl party. Rubbed with Texas BBQ Rub original, maple chunks and coco char. Cooked to 205° internal. Both were roughly 9.5 lbs, and took roughly 16 hrs at 235°. Sent from my iPad using Tapatalk Nice looking butt 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 4, 2018 Report Share Posted February 4, 2018 Oh man! Eddie Mac my mother in law was Portuguese and when they came to visit she would always make 25lbs of Portuguese sweet bread, the house would smell like heaven. She would stay up all night baking, and when I would get home from work (I used to work the graveyard shift) I would have the best bread I ever ate! Sweet memories for sure. 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 4, 2018 Report Share Posted February 4, 2018 I don’t know why this post above ended up here. It was supposed to be on the post about Macs bread? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2018 Report Share Posted February 4, 2018 LOL., Bruce I'll read your posts wherever they appear. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2018 Report Share Posted February 4, 2018 5698, that pork butt looks perfect, fantastic colour and I bet it will taste even more so. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2018 Report Share Posted February 4, 2018 I did go to the market yesterday so no poaching eggs before going. Did poach this morning though. It is getting more easy after doing probably 6 times. Today I tied a knot in the Saran wrap first then wrapped my string around it. This will give me more control of the bag in the water. I am afraid that if the bag stays against the sides of the hot pot it might start to melt. I the Saran wrap is big enough one can tie a knot in it as I did here then I tied the string around it. BTW I can use the string over and over. Into the water we go. Plated. After 4.5 mins and a couple of minutes on the counter while drying off the bag and removing the string. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 4, 2018 Report Share Posted February 4, 2018 Nice job, MacKenzie, but what I want to know is why there's purple crack all over your countertop?? LOL! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 5, 2018 Report Share Posted February 5, 2018 You can bet that none of my purple crack is any place but on the food. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 9, 2018 Report Share Posted February 9, 2018 Why I'm not grilling lately! Mother Nature catching up with us. Hasn't been a lot of snow this winter until this week. Maybe more on the way tonight. And, the high temperature might break freezing by middle of next week. Winter is starting to get seriously old now! 1 2 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 9, 2018 Report Share Posted February 9, 2018 10 minutes ago, tony b said: Why I'm not grilling lately! Mother Nature catching up with us. Hasn't been a lot of snow this winter until this week. Maybe more on the way tonight. And, the high temperature might break freezing by middle of next week. Winter is starting to get seriously old now! Absolutely I agree Tonyb Quote Link to comment Share on other sites More sharing options...
tony b Posted February 10, 2018 Report Share Posted February 10, 2018 The fun just never stops - another 4 inches last night. Total is about a foot for the week! And, a good chance we could see some more tonight! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 11, 2018 Report Share Posted February 11, 2018 Tony, it has warmed up here and the precipitation is colourless and liquid. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 11, 2018 Report Share Posted February 11, 2018 Grilled a couple of homemade chicken sausages during the heat wave.:) Sausages are done. Plated. 3 Quote Link to comment Share on other sites More sharing options...
Assad Posted February 11, 2018 Report Share Posted February 11, 2018 (edited) Pizza night (right now, we are doing it once a week :)) We tried the baking steel multiple different ways and didn't have much luck (bottom cooked sooner than the top, even at 400-450). Went back to Denis's baking stone at 600 and the output is delicious. 1) Fried sage and goat mozzarella 2) Smoked lamb (rotisserie while running the cold smoker the night before in the kk) and thyme Edited February 11, 2018 by Assad 4 Quote Link to comment Share on other sites More sharing options...
Assad Posted February 11, 2018 Report Share Posted February 11, 2018 Pulled pork (8 hours at 220) + home made brioche buns 7 Quote Link to comment Share on other sites More sharing options...
