What's Cooking?

[ness]

Googling....

[rps]

Googling....

I don't know what google will tell you, but I've always thought of it as spicy creamed spinach, but they use yoghurt to do the creaming. Often served with fried cheese curds called paneer.

[Terrierman]

I was wondering if any of you chefs had a big green egg

It's not green.

[ness]

I originally found the recipe in a Williams Sonoma cookbook someone gave me. People tend to send me cookbooks, as if I didn't buy enough for myself. Here is a link to an online recipe by them.

http://www.williams-sonoma.com/recipe/roasted-asparagus-with-balsamic-glaze-and-lemon-zest.html

Here is an Epicurious version

http://www.epicurious.com/recipes/food/views/roasted-asparagus-with-balsamic-vinegar-12074

I pan roast in a cast iron skillet, and I use a 2 to 1 olive oil to sesame oil blend.

I've done that before -- didn't know it was a thing. I thought I invented it.

[ness]

It's not green.

I like your setup. Ho-made?

Never did know much about the eggs. I guess they're thicker and retain heat better? Maybe get hotter also?

[Terrierman]

I like your setup. Ho-made?

Never did know much about the eggs. I guess they're thicker and retain heat better? Maybe get hotter also?

The egg thingie is a Komado Joe. Another ceramic one. You are starting to see them now that are not ceramic and are much lighter weight. The ceramic is for heat retention and durability - crazy thing has a lifetime guarantee. The other big deal is they are very air tight - have a fiber gasket on the lid and on the bottom to seal out air leakage and they have a very precise damper on the bottom and also on the top. That feature allows you to precisely control temperature and is also great for a long cook.

The stand is a gift from a friend. Works construction, picked up scraps from a few jobs and whipped this one up for me. The only purchased material was the 4x4 posts at the corners, four casters and the screws used to put it together. He did a great job. I've seen them priced from $500 and up at the fancy dancy BBQ specialty stores. It really is nice to have table side to the cooker. You can't see it in the pic above but there is also a bottom shelf. This photo shows the cart a little better even if it is out of focus.

[Flysmallie]

You are starting to see them now that are not ceramic and are much lighter weight.

That kind of defeats the whole purpose. But I guess at least you can look like you have an egg. I've looked at the KJs and they seem really nice. That's a really nice setup you have.

[tho1mas]

Eggs are great except for the starting price. I have had mine for 15 years & had to replace the seal a coup[e of times. A fix for that is get stove gasket from a hardware store (comes by the ft.) & some gasket cement. So far no more problem.

Retired so I use it two or three times/week.

[rps]

I marveled once again at the number of looks this thread has accumulated. On a lark I ran through the pages. Guys, this is a cookbook! At the very least, a separate OA blog. I am not techie enough to know how to do that from posts already up, but the range of food and side topics would be incredible. We could even have a clown corner.

Tonight I have reacted to the heat and I will fix us a composed/plated salad. I have posted examples before, so no pictures. This one will include spicy shrimp, cured meats, hard boiled eggs, cucumber, farmers market tomatoes, dilly beans, leaves and a bleu cheese dressing. In keeping with last night's British theme, some of the cucumber is going in a Pimms Cup for before dinner.

[Gavin]

Good looking food and I like your Komodo set up Tman! Might get one when my 21" Weber dies. Have been considering a Gateway Drum Smoker. Our friend in Washington, MO builds them for the guys that developed it. He says they cook great and it only takes 3-5 hours for pulled pork v 12 hours for my offset smoker. Folks have been winning allot of BBQ competitions with them.