Breadhead

So, my celiac and paleo friends may not appreciate me for this next post.

I need to preface this with a comment.  I don't actually eat a lot of bread.  In fact I generally avoid it wherever possible.  BUT, I've heard all these testimonials that bread from an egg is nothing short of spectacular, so I had to try it.

The final results. Oven loaf on the far left. The rest were baked in the egg.

Let it be known that this also the first time I've ever tried baking bread at all, let alone try it in an egg.

I actually made two different styles of loaf - a sandwich style white bread, and a french loaf that was a bit more dense.

For experiementations sake, and because the recipe I made produced enough dough for it - I decided to split the french loaf batch in half, and bake one in the egg, and simultaneously bake another in my oven.  This would be the only true way to compare results. Because I'm a nerd like that.

The egg didn't have anything to do with the misshapen look of the french loaf, as it was all me poorly handling the dough during the transfer from the baking sheet I used for transport from kitchen to porch, to the preheated baking stone in the egg. I smartened up and did a much better job transferring the other loaf from the counter to the preheated stone in the oven.

I couldn't resist trying a slice and was blown away at just how good it tasted. May have to try a gluten free version next! 

Chuck Roast - a picture book!

Coated in mustard, then liberally covered in rub

dat bacon weave

these roasts are pretty lean overall, so the weave will help
them retain moisture

5 hours in

transferred to my dutch oven, and then left to braise
for another 2 hours inside the egg

the moistest, tastiest roast I've probably ever cooked.

Taco Stuffed Mini Bell Peppers

I made this dish to use up some leftover taco filling a couple weeks ago.  They were so delicious that Shelley asked if I would make a batch for a pot luck at her work this week. Instead of using full size peppers I decided to use minis to make them a little more 'single serving' sized.  These turned out just as good as the first round.  Maybe even a little better!

350* direct, 35 minutes.  There may have been some apple smoke leftover in the fuel from a previous cook.

Taco UP! 

Taco Slurry

So colorful

OMFG I WANT ONE

Little bit of sour cream on the side, because tacos.

This is what was left after packing up the rest for the potluck

Numero Uno

Howdy!

I started this blog for two reasons...

To journal some of my more interesting cooks on the Big Green Egg.

and

Whenever I post #foodporn pics from my BGE on facebook someone almost always comments that I should put them into a blog.  I think mostly it's because they're tired of seeing me constantly posting meals on FB, but whatever.  Follow if you're interested in reading about the stuff I do on the best damn BBQ you can buy!