Gravy's Cooking Thread

Tonight's cook on kamado Joe 18inch

2 Cornish hens, one baby chicken, one 5 inch tamahawk steak. Wife cooked the kids Mac n cheese this go round.

The small chickens are probably better than the steak TBH.

Yeah a lot of that looks quite tasty.

Second making of saag paneer in the works. Think it'll turn out much better this time.

I make this Eggnog every year and can't stop chugging it. This year was even better since the eggs were from our chickens instead of the store. I omit the alcohol in ours (addiction issues) but the amount used should get you nice and fucked up w/o realizing you are drinking booze.

Ingredients 8 servings 16 servings 24 servings
Fresh Eggs 4 8 12
Sugar 1/2 cup 1 cup 1 1/2 cups
White Rum 1 cup 2 cups 3 cups
Milk 1 1/2 cups 3 cups 4 1/2 cups
Whiskey 1 cup 2 cups 3 cups
Heavy Cream 1 cup 2 cups 3 cups
Ground Nutmeg Enough to sprinkle on servings.


Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness.
A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely

Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
Beat egg-yolks with 1/2 of sugar, set aside.
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
Pour the yolks into the whites and mix together slowly.
Stir in white rum slowly. I've tried dark rum and it works.
Stir in milk slowly (see below for dairy intolerance)
Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold it into the mixture carefully. Notes on how to fold below.
Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

BrutulTM said:

Looks good but was it still hot enough to eat after you finished posing it for photographs?

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Yes those pictures were all taken at different times. It was all cut up and turned in the many meals for the next few days

I'll have to start storing kitchen appliances in my living room or bedroom soon.

Alex said:

I'll have to start storing kitchen appliances in my living room or bedroom soon.

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I'm pretty much at the same point, though I think if I end up getting an instant pot I can just throw my slow cooker into storage because the only thing I ever really use it for is pork shoulder and chuck roast/brisket and it seems like the pressure cooker can do just as good a job in 1/8th the time.

Well for a true, traditional pot roast I'd probably go with the old fashioned dutch oven. Not a fan of doing slow cooker pot roast and throwing veggies in all at once for such a long time.

If the bigger cuts don't come out so good in the instant pot I guess I wouldn't want to throw a full chuck in it. I'm a disgusting carnivore though so I'll put a 4lb chuck roast into my slow cooker and eat just that for 3 days straight with no veggies or anything.

Deathwing said:

wtf is "southern" macaroni and cheese?

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So good it makes you squeal like a pig.

I had deep fried Mac n cheese. Is that southern? It was fucking delicious

Homemade Pastrami!!!!!!

Christmas family meal is cooked!!

8lb brisket brined for 24 DAYS, soaked in water for last 24hours, cooked on Kamado Joe with mesquite wood chips for ~9 hours today low and slow. Finished at a perfect 205 degrees in center.

Tastes so good!!! Pastrami on Rye time!!!!!!

The reuben is one of the greatest sandwiches ever created.