It’s really easy to do twice-baked potatoes on the Egg, especially if you have like three hours to kill. Which, sure, sometimes.
Take your nice big russets. Put some olive oil on the outside, and whatever spice you want. I used some hickory garlic rub and that was nice. Wrap them in foil, and kick ’em into the Egg at 400 degrees for an hour. Turn them every 20 or 30 minutes. I did a WoW instance during that hour and I didn’t worry about the temperature once and it all worked out okay.
Then take the potatoes off and let them cool. While that’s happening, fry up some bacon. Then fry some onions and whatever else in the bacon grease; I used some old smoked chiles that Gretchen gave me, and some spinach. I would have used garlic but we were out, which is sad. You need to let the potatoes cool for like 20 minutes so you have time.
Mix up: a cup or so of sour cream or Greek yogurt. We used yogurt. Another cup or so of butter. Chop up the bacon and the spinach and so on. Salt and pepper if you want. Then hollow out the potatoes, leaving like a quarter inch of potato on all sides, and throw that in. Mash it all together. Oh, and some cheese!
Then put that glop back in the potatoes, and sprinkle some cheese on top, and let it go back in the Egg at like 350 or so for another 20 minutes. If you hurry it, like I did, it won’t totally set up and bake but it’ll still taste good.
I am pretty sure this is not healthy.
Our second run at pulled pork was wildly successful. We used a different rub (hickory garlic, very tasty) but I think the big differences were in cooking technique. First off, I foiled the pork butt at around 150 degrees. This is where you wrap the thing in foil with a half a cup of water or apple juice in it. As the chart below shows, this more or less eliminated the stall while the moisture from the meat evaporates.
Third, I let it sit in the cooler for a full hour, not just 30 minutes, so the moisture distributed better.
End result was awesome.
Planked wild salmon from Schaub’s, which is not an everyday kind of treat but man it’s good stuff: soak the cedar planks, let them heat up for 4-5 minutes at 400 degrees, put the salmon in skin down for 20 minutes. You cook these longer than salmon right on the grill because it’s effectively indirect heat.
Burgers: 500 degrees, 2 minutes on either side, close the dome and bottom vent, let them sit for 4-5 minutes to finish up. First time out I put the cast iron half moon in when I put the burgers on, which sucked away a lot of heat, so they were a tad rare. Next time we’ll skip that bit.
Neither Susan or I have any grilling experience. We’ve done three meals, all of which turned out perfectly from a cooking perspective. I am not great at marinades yet but that’s a different question. The Egg is stupid easy to use. This weekend we embark on a pork butt as our first smoking attempt.
Notes for posterity:
The chicken was at 350ish direct heat, 15 minutes on one side then flipped and around 10 more minutes. The last ten minutes we dumped in leeks and potato wedges on the cast iron half-pan, which came out perfect. The wedges were parboiled first. I think next time we’d want to do the wedges a bit hotter for more of a crust.
The pork chops were an inch or so thick. We gave ’em ten minutes on each side at 375. Also direct heat.
The salmon got ten minutes skin side down, two minutes skin side up, again 375 degrees, again direct heat.
After the pork butt smoking, the gasket adhesive should be well and truly cured and we’ll be able to experiment with higher heats.
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We drove down to Lockhart today with Susan’s parents to do the barbecue pilgrimage. This is not the only possible barbecue pilgrimage, even in Central Texas. There’s Luling and Taylor and Llano, but Lockhart is pretty damned close and it’s home to a few legendary barbecue places, so we wanted to see what it was all about. Being heathens from out of state and all.
Lockhart is a tiny little town. All three of the high reputation places are within a couple blocks of each other, with a really cool Second Empire style sandstone courthouse in the middle. We did Smitty’s, which lies right next to 183. It’s this old, completely unassuming brick building with a very mellow sign. We went around the block, came in the front, and found out the line is back on the 183 side anyhow.
You order right in front of the smoking pit. My hair smells like oak smoke from the ten minute wait. These smokers have been in operation for over a hundred years, and I gotta think some of the quality is due to a well-seasoned apparatus. It’s market style Texas barbecue: you can get brisket lean or moist, pork ribs, pork chops, and sausage. By the pound, mostly. There’s a market in front of the building for drinks and sides. The meat is piled up on butcher paper. You get a knife, no fork.
In terms of quality… wow. It’s the best meat I’ve ever had, beating out the original Morton’s in Chicago. So there’s better meat out there, I’m sure, since it’s not like I’ve ever eaten at the French Laundry or anything. But man, that moist brisket was amazing. Good beef, smoked for hours, until the fat renders into the meat and gives it more flavor. No sauce. Insanely tender.
The sausage was exactly to my tastes. It was spicy but not uber-hot, and fairly grainy. Next time I’d ask for somewhat more smoked links to get it a little drier, but it’s not like it was bad. We had some left over and it’s going into breakfast tacos soon. I can’t wait.
The pork chop was stupid thick, cause it’s smoked, so it’s not like there was any worry about cooking it too dry to get it done all the way through. Yum.
We had dinner last night with Susan’s parents at Hudson’s on the Bend. In general it was reasonably tasty; the more Hill Country specific cuisine was, unsurprisingly, where it shined. We all had the three course tasting menu. I had chipotle lobster bisque as the appetizer, which was reasonably good: the richness of the lobster was set off nicely by the chipotle. I’m not sure the Hill Country is really lobster territory, and I wouldn’t say this was more impressive than any lobster dish I’d get in a decent Boston restaurant, but it was still good.
For the main course I had the smoked elk with a lime chipotle beer blanc sauce. Totally awesome. I’d never had elk before; it’s like venison, reasonably enough, but richer and darker. The sauce was perfect, again lightening the richness of the main ingredient. They use an espresso rub, and it was superb. I would have this again in a heartbeat. Possibly I can without going to Hudson’s; the actual recipe is here.
The dessert was a pretty mundane caramel pecan pie coated in chocolate. Good ingredients but the chocolate overwhelmed the pecan. I should have gotten the pumpkin white chocolate bread pudding, which was in fact superb.
Dinner tonight: Stiles Switch BBQ, which is conveniently half a mile from our house. The place just opened; the pit master used to be the pit boss at Louie Mueller’s up in Taylor. I am no barbecue expert but I hear Louie Mueller’s is very good, and Stiles Switch made me very happy. And it’s just a few minutes away.