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[PeterJJames13]

[member=65062]DynaGlide[/member] I just saw you mention the Ceramic Grill Store! Tom & Terri are awesome. I actually have an adjustable rig in one egg and a PS Woo in the other. Though my Woo has seen better days - may be time for a replacement. Nothing better than six racks of ribs horizontally on the adjustable rig smoking away!

[member=68391]PeterJJames13[/member] Before I even bought my LBGE I had a birthday, did my homework, and got the oval Ribs and Brisket adjustable rig setup with the extended option. I've never cooked without it. I just spent a day cleaning it up since I've been pretty bad about just letting the fire do the cleaning for me. It took a while but it turned out nice. Not back to new mind you, I'm not that anal about it, but I could start to see the shiny SS in some spots. I've never done 6 racks at once. Most I did was 4 I think. Maybe I need to pickup a third cooking grate from them  ;D

It's tight, but that third oval rack will fit! And they do clean up nice, given they live their life in grease lol.

My Woo is just literally shot - all bent up and distorted. When I got it, one of the tabs was bent. I called Tom and he swiftly offered me a replacement, which I politely declined. That was about four years ago and it's still going, but I don't think I can get more than one more year out of it.

I don't remember how, but my oval stone cracked in half. WIthout giving it a second thought, I bought a replacement asap. Something about their stones - I just like them. Even now, BGE has FINALLY caught up with their "Eggspander Kit", and it's a good seller of mine. It's a blatant ripoff of the Woo. ANd they came out with half stones etc as well. But I've had them for years well before BGE even thought about it.

I firmly believe their Spider is the sleeper in their lineup. I have and use those all the time. In fact, I use my large Spider and put the cast iron grate for the MiniMax (My new favorite BGE by the way) on it. Drops my steaks closer to the coals for searing. The beauty of the Egg and all these aftermarket accessories (Smokeware is another great company) is how creative you can get. Definitely pick up a Spider though - they're cheap enough and well worth it.

 

[GoingMyWay]

I thought I had posted this dish already, but I guess I hadn't.

Last night, I made Japanese Curry with chopped up chicken breasts in the pressure cooker.  Sometimes we just have vegetable curry or sometimes we put chicken, beef, or beef tendon in.  Usually we'll just use carrots and potatoes if we're serving the curry with a pork katsu cutlet.

It's really easy to make in the electric pressure cooker with the curry roux bricks.  If you like Japanese Curry, this is a perfect dish for your Instant Pot [member=5]Bob Marino[/member].

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[DynaGlide]

I have 14lb of pork finishing up on the Big Green Egg. Once it hits around 200 I'll foil it and throw it in the cooler for some time at the pool until dinner.

 

[PeterJJames13]

Looks good [member=65062]DynaGlide[/member] - I like the adjustable rig as well!

 

[GoingMyWay]

Yesterday I made eggs Benedict again.  This time I made sure to follow America's Test Kitchen's instructions. 

Much better results!   I also made fried potatoes. 

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[peter halle]

Yesterday I made eggs Benedict again.  This time I made sure to follow America's Test Kitchen's instructions.

Much better results!  I also made fried potatoes.

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That is the first food thing that has looked appetizing to me in a week.  Might have to try that later this week!

Peter

 

[GoingMyWay]

You definitely should make it!  It was pretty easy to make too.

I got the eggs Benedict recipe from the YouTube video:

For the fried potatoes, I just peel and cut up raw yukon gold potatoes.  Then I cover them with plastic wrap and microwave for like 8-10 minutes.  Then I fry in some butter in a skillet until they're crisp.

 

[Cheese]

Yesterday I made eggs Benedict again.  This time I made sure to follow America's Test Kitchen's instructions.

Much better results!  I also made fried potatoes.

The eggs benedict look delicious, I'll also steal your secret for the fried potatoes.  [big grin]  Trying to find some lean ham/Canadian bacon for the eggs benedict has always been my conundrum.

Last evening I made Scallops on wilted Arugula with Balsamic Vinegar. Simple & delicious. After a 10 minute prep it becomes a 10 minute meal.

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Six scallops are approximately 1/2#, while the arugula is wilted with fresh garlic, EVOO salt and pepper and a splash of balsamic. Toasted pine nuts are added as are shards of fresh Parmesano Reggiano. I could eat this 7 nights a week.

Make sure you dry the scallops throughly before you fry them, otherwise they'll release too much water and you'll never produce a frond. 

 

[semenza]

MMMM, I love eggs Benedict. I too have used the ATK recipe.  Actually just about anytime you want to cook something, especially something tricky to get right ATK / Cook's Illustrated has figured out the details to make it work well.

Seth

 

[GoingMyWay]

The eggs benedict look delicious, I'll also steal your secret for the fried potatoes.  [big grin]  Trying to find some lean ham/Canadian bacon for the eggs benedict has always been my conundrum.

Last evening I made Scallops on wilted Arugula with Balsamic Vinegar. Simple & delicious. After a 10 minute prep it becomes a 10 minute meal.

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Six scallops are approximately 1/2#, while the arugula is wilted with fresh garlic, EVOO salt and pepper and a splash of balsamic. Toasted pine nuts are added as are shards of fresh Parmesano Reggiano. I could eat this 7 nights a week.

Make sure you dry the scallops throughly before you fry them, otherwise they'll release too much water and you'll never produce a frond.

I believe I learned the trick of microwaving the potatoes before frying from America's Test Kitchen. We always buy Jones brand Canadian Bacon.  Is that not available in your area?  We sometimes buy a big bulk pack from Costco.  I think the only other brand of Canadian Bacon that I've seen is Hormel.

MMMM, I love eggs Benedict. I too have used the ATK recipe.  Actually just about anytime you want to cook something, especially something tricky to get right ATK / Cook's Illustrated has figured out the details to make it work well.

Seth

They do have some good recipes!  I have a hard copy of the America's Test Kitchen Cookbook.  I use their recipe for chicken and dumplings and pound cake.  I also use their recipe (tweaked slightly) for Hot and Sour Soup.  Everybody really likes this version of the soup!

 

[Rob Z]

I am in the market for an immersion blender.  A quick search of the web reveals that there are about 100,000 options.  [scared] [scared]

Anyone have a particular brand/model to recommend? I would like something that is well-made and will last and don't want to skimp on the cost.  But I don't think I need all the bells and whistles I see on some many models out there.  I am thinking I just need this to puree soups and sauces while they're on the stove.

Any suggestions will be appreciated.

 

[Sparktrician]

Had to look up the term "immersion blender".  I know it as "stick blender".  I've had and used a Braun MR430HC for probably 15 years or so, and love it.  Mine is very simple, came with three accessories, only one of which I have ever used.  It's an on/off only model with no bells and whistles.  See if you can find one or an equivalent.  [smile]

 

[GoingMyWay]

Thanks for the inspiration to make scallops [member=44099]Cheese[/member].

The scallops weren't nearly as big as I had hoped, but they were good anyway.  I kinda copied Cheese's recipe and also made Food & Wine's grilled version with a Miso Corn Salad.  I didn't have any miso paste so I used Korean Doenjang.  They're both fermented soy beans so I figured they were close enough.  I couldn't believe how the arugula cooked down to so little!

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PS if anyone happens to see these cotton candy grapes at their grocery store - try them!  They really smell like cotton candy and are very sweet.  This was the second time buying them.  It only cost $4.99/lb yesterday.  Last time I think it was $7/lb at a different grocery store.

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[Rob Z]

Had to look up the term "immersion blender".  I know it as "stick blender".  I've had and used a Braun MR430HC for probably 15 years or so, and love it.  Mine is very simple, came with three accessories, only one of which I have ever used.  It's an on/off only model with no bells and whistles.  See if you can find one or an equivalent.  [smile]

Hello Sparky  [smile]  Thanks for the tip.  I'll check it out.

 

[hdv]

Over the years I have used quite a lot of those stick blenders, both in a professional setting and at home. Somehow I always return to those made by Braun. If you have the option I'd recommend that brand. To me they make the best ones by far.

 

[Cheese]

Thanks for the inspiration to make scallops [member=44099]Cheese[/member].

I couldn't believe how the arugula cooked down to so little!

After the last scallop dish, I decided to put scallops on the menu more often.  [big grin]

The corn salad looks delish...perfect fare for the summer. I always keep a little jar of miso paste in the fridge.

For wilted arugula or wilted spinach, I'll cook a 5 oz package for EACH person. They're kind of like mushrooms, only worse, they're all water.

 

[GoingMyWay]

Good idea on adding scallops to the menu more.  I was happy that the scallops last night weren't gritty at all.  Sometimes I get a gritty one.

The corn salad was good.  I added in a jalapeno, but it had absolutely no heat!  It might as well have been a bell pepper.  Everything would have been better cooked on the charcoal grill, but it looked like it was gonna rain yesterday and the scallops were so small it hardly seemed worth the effort.  We also usually have a tub of miso in the fridge, but we used it all up last time we made miso soup.

I only bought 1 5oz tub, which looked like a decent size!  I've cooked other greens in the past, but the arugula seemed to cook up even more than baby spinach.

 

[Cheese]

Baked in the oven at 350º and then a splash of Frank's Red Hot Buffalo Wings sauce.

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[GoingMyWay]

I love wings!

Are those store bought and baked or all homemade?  I guess you prefer the drums to the flats?

 

[Cheese]

I love wings!

Are those store bought and baked or all homemade?  I guess you prefer the drums to the flats?

Homemade and simple. I'll post the recipe later today along with a couple of photos. I made them for myself last night because my wife was gone. She got up this morning and finished the remaining 3 in the fridge for breakfast and then requested that I make them again tonight so she could eat her fill.  [eek]

So tonight it is, with a stunning recipe for blue cheese dip for the vegetables.  [big grin]