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Entries in Phydeaux-Deauxmayne (2)

Thursday
Jan222009

Tip: Dealing with Flashback on the Big Green Egg

Ever seen the movie "Backdraft" ?  It's a movie about firefighters and an arsonist who builds fires that are starved for oxygen and eventually create a flashback when a rush of air is introduced to the smoldering embers.  This can (and does) happen when cooking low and slow.  I can't speak for all the different types of cookers on the market, but for sure the Big Green Egg can create this event.

A friend of mine, a fellow Egger and a pretty darned good photographer, caught the phenomenon with his camera. 

flashback Thanks to Phydeaux Deauxmayne for the photo

This usually occurs when you're attempting to reduce the cooking temperature by tightening the vents on your cooker and reducing air flow.  You can minimize the liklihood of this happening by "burping" your egg before opening it wide.  To do this, raise the lid just slightly in order to control the rush of air into the cooker.  Hold the lid there for about a three count before completely opening it.

If you're not in the habit of burping your egg when opening it, you'll get in the habit quickly once you've had your first flashback.  I only had to loose the hair on my arms once before I learned my lesson!  8>)

Cheers,
Braddog
Tuesday
Jan202009

Recipe: Bacon Explosion

I've seen this recipe from BBQAddicts floating around the interwebs over the past couple of weeks and hadn't gotten around to trying it out yet.  However, some friends of mine over at Phydeaux-Deauxmayne gave it whirl and sent me a nice write up and some pics.


Bacon Explosion

After seeing a recipe for the "Bacon Explosion," We figured we had to try it. How can you avoid something that contains two pounds of sausage and nearly two pounds of bacon?

Basically, we followed the recipe. We wove a pound of bacon into a placemat-like square weave. Since the bacon is cut with a waviness to it, we wove the bacon by inverting every other piece. This created a tighter weave. We spread a little Plochman's on the weave as "glue", and seasoned it with Butt Rub. Then we spread two pounds of sausage over the bacon, covering edge to edge. We fried up a half-pound of bacon and crumbled it on top of the sausage, and dappled the innards with Sweet Baby Ray's original barbecue sauce. We rolled up the sausage, and then rolled the sausage roll in the bacon weave. It's like a bacon coat! Then we added a coat of Butt Rub on the bacon coat.

It's supposed to cook at 250, but the grill temperature was all over the place. However, we tried to stay around 250 as best we could. We cooked the roll to 165 degrees, and pulled it off the grill. We coated the roll in a mixture of Sweet Baby Ray's and brown sugar, heavy on the brown sugar, and then cooked it for another 15 minutes.

So how'd it taste? Well, it's definitely an explosion of flavors. Every time your taste buds think they have it figured out, some new flavor pops up.

And now for the improvements.

The recipe calls for two pounds of sausage. For mine, it seems like a pound and a half would've been a better quantity of sausage. It really makes a lot of food, so less sausage would probably help.

Next time, we'll use thick bacon. The regular sliced bacon worked well, but thicker would've been better.

Also, we would've rolled the sausage tighter. When we cut into the roll, it kinda fell apart.

In all, this was probably the most unique thing we've tried on the Egg. The flavor was great, and was really tasty on a biscuit -- it beat the stuffings out of fatties. Of course fatties don't have stuffings, so that's probably not too hard.

 

 

 

Cheers,
Braddog