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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jul 05 2012 Post subject: |
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Those hot eggs we snacked yesterday were really taste and a nice heat level but man.. Not so nice coming out..  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Jul 05 2012 Post subject: Re: Just tried a double batch |
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bulldogxray wrote: | I just did two batches one with the montreal seasoning and the other is a batch with old bay and hot bannanna peppers. I will get a couple of pics and let you know how they turned out.  |
Sounds good! I can't make any guarantees, but .......
I'm pretty sure you will not be disappointed!
BigMikeIA wrote: | Okay, my curiosity is peaked, too. Time to give it a shot, I think. |
Don't be scared
Once you get going, it's not that bad. Enjoy!
roxy wrote: | Those hot eggs we snacked yesterday were really taste and a nice heat level but man.. Not so nice coming out..  |
It's too bad you didn't stop at one ..... you had to have 3 more, eh?!?!
Great way to end a round of 18 ....... two 50's, and four hot eggs.  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jul 05 2012 Post subject: |
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Yeah.. well you kept the dang jar there ontop of the cooler.. with the spoon just sitting there and ya didnt put it away after one.. so... hey. _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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mindspike

Joined: 28 Jul 2012 Posts: 6 Location: Indiana
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Posted: Aug 19 2012 Post subject: |
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I love hard boiled eggs, and after finding this thread I just knew I had to pickle some. Since I can't peel a boiled egg to save my life, I hard poached 'em and made some experimental jars... I did a batch of the Steak & Eggs with celery (thanks, man!!) and I did a batch with jalapenos, onions, and carrots. Both turned out fantastic! I was so pleased with the way the carrots turned out that I need to do a jar of just them. My next set will be made using chili powder, and then curry powder. Thanks for the inspiration! Once I figure out how to post some pics I'll put 'em up.[/img] |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Aug 20 2012 Post subject: |
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I'm glad to hear I could be of help.
And welcome to the ring, mindspike!
I'm not sure what "hard poached" means? Whatever works for ya.
It took me awhile to get the whole peeling thing mastered.
Maybe try the baking soda method on page 5 of this thread. _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Aug 20 2012 Post subject: |
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Welcome mindspike, -olllllllo-, posted a way to hard boil eggs and peel them on the previous page that worked well for me.
MacEggs is making monsters with this thread, the eggs are addictive.  |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Aug 20 2012 Post subject: |
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GF wrote: | Welcome mindspike, -olllllllo-, posted a way to hard boil eggs and peel them on the previous page that worked well for me.
MacEggs is making monsters with this thread, the eggs are addictive.  |
Once again, GF, thank you for the morning laugh!
And, yes, they are addictive ..... Roxy just waits til I hand him a jar ...
Then he runs back to the corner from whence he came ...
and don't dare reach for any of those eggs ...  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 21 2012 Post subject: |
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MacEggs wrote: | GF wrote: | Welcome mindspike, -olllllllo-, posted a way to hard boil eggs and peel them on the previous page that worked well for me.
MacEggs is making monsters with this thread, the eggs are addictive.  |
Once again, GF, thank you for the morning laugh!
And, yes, they are addictive ..... Roxy just waits til I hand him a jar ...
Then he runs back to the corner from whence he came ...
and don't dare reach for any of those eggs ...  |
^^^^^^^^^^
Aint that the truth..  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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mindspike

Joined: 28 Jul 2012 Posts: 6 Location: Indiana
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Posted: Sep 01 2012 Post subject: |
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Thanks for the welcome.
"Hard poached" eggs are just regular poached eggs that have been cooked all the way through instead of letting them stay runny in the middle. 10 min in the poacher does the trick. If you've never seen an egg poacher, it's just a cup or basket that holds the cracked egg above or just resting in a shallow boiling water bath so that the egg is cooked by steam and convection. Talented cooks (eg. people who aren't me) can poach an egg without using a basket. Learning to poach an egg was part of convincing my wife to marry me....
Here's some pics from my first attempt. I've since been informed that I shouldn't recycle store bought pickle jars because the glass is too thin for safe home canning. I also followed some advice on peeling eggs from this thread, and have achieved good results (and much egg salad).
Eggs in the poacher.
Ingredients on the prep board.
Jalapeno pickled eggs.[/img] _________________ The rational mind is dangerous. |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Sep 01 2012 Post subject: |
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Everything looks good, mindspike!
However, it does look a little odd with poached eggs in your jars.
I have an egg poacher very similar, except it does 6.
I have never had any issues with store bought pickle or olive jars.  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
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mindspike

Joined: 28 Jul 2012 Posts: 6 Location: Indiana
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Posted: Nov 26 2012 Post subject: |
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I wasn't have any trouble with the pickle jars, but after investing in some Ball jars, I'm mostly converted. I've been experimenting with flavors to varying degrees of success. Taking MacEggs suggestion of using a base brine for all my flavors, I use 4qts vinegar, 1/4 cup sugar, 1/8 cup salt. I also came up with a "flavor booster" I add to every recipe, equal parts minced garlic, onion powder, and crushed red pepper. Mac's Steak N Eggs has proven to be a big hit, as has my own mustard recipe. The chili eggs I did a while back were not so good, and the pub style recipe I tried didn't suit my taste buds. The photo is from the batch I just did, with my delighted daughter's assistance. Pep Talk has a lemon-pepper base, Vampire Slayer has a BBQ base.
 _________________ The rational mind is dangerous. |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Nov 26 2012 Post subject: |
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Wow!! That is outstanding, mindspike!!
I am digging all of the different flavours. Nice pic, BTW! Enjoy.
EDIT: I also like the names you have come up with ... very creative. Thanks for sharing. _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
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mindspike

Joined: 28 Jul 2012 Posts: 6 Location: Indiana
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Posted: Nov 29 2012 Post subject: |
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Thanks, man. The creative names mostly come from my daughter, who just couldn't stand that you had a cool recipe like "Steak N Eggs", and I named things after the main ingredient. ie, lemon-pepper, bbq, mustard.... Oh, there's a typo in my base brine recipe. I portion in 4 cup increments, not 4 quart increments. My bad. This last batch is the largest I've ever done; I generally do only 2 dozen eggs at a time.
Most of my seasonings I just bought from the store, like the BBQ rub and the lemon-pepper. The mustard recipe is mine: mustard-2 parts, ginger-1/2part, coriander-1/2part, turmeric-1part, garlic-1part, onion powder-1part, red pepper-1part. I put the ingredients into a dedicated spice jar by the tablespoon, and then tumble until blended. It's worked pretty well so far. _________________ The rational mind is dangerous. |
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Nov 29 2012 Post subject: |
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mindspike, looks like you're off and running with those eggs, very nice.
Mac has made another monster.  |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Jan 13 2013 Post subject: |
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What I did today could be filed under:
"What the hǝll were you thinking?"
Earlier in this thread on page 2, HERE and here,
there was some discussion about Liquid Crab Boil.
I got my hands on some courtesy of a co-worker.
He drove to Florida over our Christmas shutdown.
I boiled 5 dozen eggs.
One 2L jar got 24 eggs, and an entire 4oz bottle of LCB.
This is called "L.C.B'idness".
The other 2L jar got 24 eggs, a bottle of LCB, a tbs Devil's Dust, and 12 dried pods.
I got these items from Canadian Bacon (Thanks, Rick).
I decided to call this "B-G's Ring o'Fire".
An experimental flavour. 2 tbs of Tex-Mex seasoning.
We will wait and see how this experiment turns out.  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill |
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killswitch505 BBQ Super Pro

Joined: 05 Apr 2009 Posts: 3921 Location: Hobbs, NM
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Posted: Jan 14 2013 Post subject: |
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finally got a chance to try this
My base seasonings
my buddy Shawn's mom made me the pickled jalapenos
finished product well still gotta wait a few weeks
 _________________ Club Disco
Mrs. K.A.M. wrote: | Those are some of the best looking wieners I've ever seen  |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Jan 14 2013 Post subject: |
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killswitch505 wrote: | finally got a chance to try this
My base seasonings
my buddy Shawn's mom made me the pickled jalapenos
finished product well still gotta wait a few weeks
 |
That is totally awesome, dude!!
Looks like you have about 6 dozen there ... maybe more.
Tumble each jar once and awhile, just to distribute the seasonings.
I'm quite sure you will enjoy them. Thanks for sharing.  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill |
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killswitch505 BBQ Super Pro

Joined: 05 Apr 2009 Posts: 3921 Location: Hobbs, NM
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Posted: Jan 15 2013 Post subject: |
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thanks for the idea !!!!! i'll keep you posted on how they turn out _________________ Club Disco
Mrs. K.A.M. wrote: | Those are some of the best looking wieners I've ever seen  |
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mindspike

Joined: 28 Jul 2012 Posts: 6 Location: Indiana
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Posted: Feb 22 2013 Post subject: |
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I'll be real interested to see how those shrimp/crab boil seasonings turn out. I use Tony Chachere's cajun seasoning to make some very good cajun eggs. Of the last bunch, the lemon-pepper turned out very nice indeed. I'm doing more of those right now. The BBQ proved popular with everyone except me. I tried a jar using chicken seasoning, like MacEggs' "Chicken L'eggs" recipe. They turned out really strong. Interesting flavor. _________________ The rational mind is dangerous. |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Feb 23 2013 Post subject: |
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mindspike wrote: | I'll be real interested to see how those shrimp/crab boil seasonings turn out. I use Tony Chachere's cajun seasoning to make some very good cajun eggs. Of the last bunch, the lemon-pepper turned out very nice indeed. I'm doing more of those right now. The BBQ proved popular with everyone except me. I tried a jar using chicken seasoning, like MacEggs' "Chicken L'eggs" recipe. They turned out really strong. Interesting flavor. |
I, too, am very interested to see how they will turn out.
It's been only 6 weeks since I brewed up that batch.
I would like to wait til spring to try them. So, maybe 2-3 more weeks. Maybe longer.
I will keep you posted.  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill |
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Back to top |
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