Watcha cookin'?

JKbrick said:
Did you cook during your working days Ed? It seems like I would enjoy cooking a lot but I leave before 0600 and get home after 1800 every day, doesn’t leave much time to learn


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Yes, after a 12 hour day, I cooked dinner...my wife doesn’t cook, and I like to eat.

I also used to work a 12 hour day, hook up my boat which was at my shop and do a three tank night dive, come back to my shop, clean up the boat and gear, take a hose shower, then put in another 12 hour day. My day started at 4:00.

Seriously doubt I could do that now
 
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Brute said:
Yes, after a 12 hour day, I cooked dinner...my wife doesn’t cook, and I like to eat.

I also used to work a 12 hour day, hook up my boat which was at my shop and do a three tank night dive, come back to my shop, clean up the boat and gear, take a hose shower, then put in another 12 hour day. My day started at 4:00.

Seriously doubt I could do that now
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The life of the self employed, you left out the trip to the mailbox full of checks everyday in your routine


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JKbrick said:
The life of the self employed, you left out the trip to the mailbox full of checks everyday in your routine


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Yea...there was that too. I made sure I paid all my employees first, then my vendors...and myself last. In the 30 odd years I owned small business's, I never paid a bill late...ever. But in the early years, I did eat a lot of instant ramen at .19 a pkg...
 
In the words of Al Davis...Just Dutch Baby...
With a squeeze of lemon, lemon zest , grated nutmeg and sugar...
 

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Do you use a metal chip container to smoke?...my only complaint with the egg is you can’t easily regulate heat for smoking by slowly adding lump charcoal or adding wood chips through a door
 
Brute said:
Do you use a metal chip container to smoke?...my only complaint with the egg is you can’t easily regulate heat for smoking by slowly adding lump charcoal or adding wood chips through a door
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You control heat with airflow. I smoked a brisket for 14 hours and still had half an egg full or lump. I have plenty of smoke flavor as well. You shouldn’t need to add coals to an egg. I’m sure I could go an entire 24 hour period at 225-250 with one load of lump.


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OverlanderJK said:
You control heat with airflow. I smoked a brisket for 14 hours and still had half an egg full or lump. I have plenty of smoke flavor as well. You shouldn’t need to add coals to an egg. I’m sure I could go an entire 24 hour period at 225-250 with one load of lump.


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I’ve owned one for years...but never tried smoking in it. I’ve done whole chickens, rack of lambs, tri tips and countless steaks...I under stand airflow/heat control, but didn’t think you could go 12-14 hours with one load of lump charcoal without it going out at that low a temp...
 
Roasting some Roma (not rona) tomatoes for bisque...
 

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Brute said:
Do you use a metal chip container to smoke?...my only complaint with the egg is you can’t easily regulate heat for smoking by slowly adding lump charcoal or adding wood chips through a door
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I added a few large chunks of wood just prior to putting the meat on.
My problem with real low temps on the egg is the fire going out entirely. My eyes are set on a Yoder....
 
Brute said:
I’ve owned one for years...but never tried smoking in it. I’ve done whole chickens, rack of lambs, tri tips and countless steaks...I under stand airflow/heat control, but didn’t think you could go 12-14 hours with one load of lump charcoal without it going out at that low a temp...
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HighwayTrout said:
I added a few large chunks of wood just prior to putting the meat on.
My problem with real low temps on the egg is the fire going out entirely. My eyes are set on a Yoder....
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Weird I’ve never had that issue.

Yoders are sweet. Sell the Jeep you could get half the money for a Yoder.


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