I am an Egghead. I cook on a Big Green Egg. I own six. A Big Green Egg is a kamado style ceramic smoker/grill that can trace its roots back 3,000 years to China and Japan. They burn natural lump charcoal and can slow cook at temperatures below 200° for many hours (20 to 24 is not unusual) or medium temps for those dishes that are typically cooked in a regular gas or electric oven, or 750 to 900° for meats that require searing heat like steaks. I also do a little woodworking.
Monday, September 20, 2010
A "Texas" Sort of Day
The first signs of Fall is in the air and I woke up wanting something "Texas" for breakfast. It just seemed the right time for it.
So I made a pan of cornbread. But then I started being more creative than hungry. Here's what I came up with. I call it "Heart In The Deep Part Of Texas"
Added some Texas sausage and it was a good breakfast.
Also made a Texas Pineapple Upside Down Cake that turned out both pretty and tasty.
Had some batter left over so I made Baby Texas Pineapple Upside Down Cakes.
Still had some batter left so I made Pineapple Upside Down Aebleskivers
Yes, it was a fun day, and no, there wasn't any smoke flavor from the Big Green Egg.