Scrambled eggs with cheese and cowboy candy / left over Boerewors sausage / blueberries..
Happy Sunday y’all!!
safe travels home to all of our friends that attended the meatup!!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
This has been my breakfast most days since December. Steel cut oats with blueberries and strawberries with a dash of cream, and 4 boiled eggs with Tabasco Sriracha.
Wow. 160 is a lot. I definitely would have a difficult time getting to that level without supplements. Not crazy about cottage cheese so I substitute ricotta. Add cinnamon, chia, and some berries to get some fiber too. Fortunately, I like eggs as well. I eat about a dozen a week. Boiled is my least favorite so I drench them in hot sauce too.
I've lost about 15 lbs from my peak but have plateaued a bit.(I still snack too much). fasting for 12-13 hours has helped improve my blood work #s
Finster I feel ya on the snacking. I'm a chocolate fiend. I quit drinking alcohol entirely about 9 months ago as well which was a game changer. Within 4 weeks I was able to stop taking blood pressure meds. Blood work showed my cholesterol level decreased by 50% after a few months without any medications whatsoever. I've also been exercising 6 days a week. I haven't felt this good since I was in my early 20's.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
First: I managed to stuff 200 H-E-B tortillas into that insulated San Marcos bag we got a couple years ago.
I froze them along with 3 gel packs, jammed everything in tight, and checked them in rather than carried them on (cargo hold is colder than the cabin). They were still mostly frozen 12 hours later!
And you know you got the good stuff when you get the serious puff.
Which leads us to breakfast tacos! I made some salsa in the molcajete from roasted tomatoes, serranos, garlic, and cilantro. I frico’d the cheese (I found out this is called a costra), then eggs, avocado, and salsa.
Cool vision perception related side note: when I put that salsa in a green bowl, it looks mostly red. When I put it in a red bowl, it looks mostly green. Cool, huh?
Second side note: Working intentionally slowly and deliberately, it took half an hour to make fresh salsa, from getting the molcajete off the shelf to putting it back on the shelf completely cleaned. I’d say I could do it in about 20-25 minutes at normal speed. But now I’m done, and I don’t have to clean a food processor or blender.
jayjordan Yep. The HEB fresh tortillas are slightly undercooked, allowing you to finish them in a hot (400°) skillet for about a minute a side. I don’t time them: just lay it in the dry skillet until it puffs like in the picture, then flip and it will puff up from the other side. Then into a tortilla warmer or wrap in a towel. Don’t skip this steaming step, it is integral to the process.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
SheilaAnn I took it to the American Airlines check in counter before going to TSA, and said I wasn’t sure if I got one free checked bag or two. She told me “one,” and I said “Okay, this other one is heavy, I don’t want to carry it. I’ll pay.” She asked what was in it, and I smiled and said, “HEB tortillas!” And she looked at me and asked, “The butter ones?” And we talked about tortillas. Then she told me I could check it at the gate; I smiled and thanked her for the tip! Then she said, “Hold on,” and checked it in AT NO CHARGE.
HEB tortillas. The universal language of understanding.
Mosca We have a chain of markets here called Northgate (González Northgate to be exact). They opened the “food hall wonderland” version. I’m going to run down there and see if they have butter tortillas!
Previous slide Next slide Welcome to Mercado González — a bustling market teeming with vibrant colors, enticing aromas, and an array of flavorful delights. Embark on this journey through our busy marketplace, where all of our puestos proudly showcase the diverse bounty of our culture. From sizzling street tacos with your choice of flavorful meats
The internet says they are different. Many people prefer the Central Market butter tortillas. All that means to me is, I have to get to Central Market and try them!
Also, HEB sells their tortillas both pre packaged and freshly made. Look for the big sign that says “Tortillaria” for the fresh ones.
Tom is like a drug dealer with these H-E-B tortillas. I was with him when he bought some last week, and he was talking them up all the way to the store. When we were putting our stuff in his rental he opened a pack of butter tortillas and "forced" me to try one. Yeah, it was amazing 😍.
It is curious....whenever I pick up a freshly made ten-pack or twenty-pack they alway seem to end up as a nine-pack or nineteen-pack by the time I get home. Weird.
On the HEB tortillas, I prefer the flour ones. I don't dislike the butter ones, but the flour ones just work better for me. (There is one dish I made in which the butter ones worked out superior, but for the life of me I can't remember what it was.)
I cook mine similar to the way Tom does: I get a small skillet quite hot then just flip every 10-15 seconds or so until it is browned to the way I like it. And I love the puff.
As others have mentioned, these freeze really well. I'll take small stack and put them in the microwave for ~15 seconds then cook them on the stove as above.
My favorites are actually the mixtas, half corn and half wheat. Folks are divided on those, some people love them (like me), and some people don’t care for them at all.
I shopped at Central Market, upscale HEB, in Southlake,TX for the first time. Wow. I bought 2 packs of the butter tortillas. They were still warm from from the bakery. I had 2 for lunch. Very good but I can't compare them without a HEB butter one at the same time. I'm going to freeze the second pack.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I have a wedge of 18 month Gouda; well, I’ve had it so long it’s probably 36 month Gouda by now. Anyhow I used that to frico my tortillas this morning.
With eggs, a couple slices of bacon and some salsa.
I’ve been salting my scrambled eggs and letting them rest for about 10 minutes. That denatures the proteins and makes them creamier. You can see the difference before you cook them, and taste the difference in the finished product. (Just don’t forget that you already salted them.)
interesting. I will try this on my next batch of eggs.
I googled denature proteins and only vaguely understood it.
Does doing this alter the nutritional value in any way....
Finster It makes them saltier? Second warning: the first few (several) times I did it, I forgot and salted them again at the end, like with Tajín, or Everything Bagel. If you’re using those, use them to salt at the beginning. Otherwise, I don’t think it changes the nutritional value. They’re just lighter, fluffier, creamier.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I had to get a new chest freezer yesterday. The 6 year old Hotpoint needs a new gasket, and guess what? Its design is proprietary, and you can’t get one! But I did find this little son of a gun at the bottom, while transferring goods from one to the other:
I have no idea how old it is. But it’s red, and it smells fine, so I’m going to eat it.
You should always check the internet to make sure of stuff. So I googled, “It is against the law to have steak tacos for breakfast”. Guess what. You are allowed to have steak tacos for breakfast.
So, steak tacos it is!
Nobody has ever asked me what my setup looks like; probably nobody cares. This is what my setup looks like.
We got some cilantro, some pickled red onions, some Oaxaca cheese, some avocado, and some hatch pepper. That should make a decent taco.
Always puff and steam those tortillas.
The steak is looking good. Not bad for 7:15AM.
Oaxaca fricos differently from Jack/Colby/Cheddar, it’s more like mozzarella. It both crisps up better where it crisps, and stretches better where it melts.
10/10. Would eat morning, noon, night, midnight, 3AM, whenever.
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