Glop

On Sunday, I had planned on getting a Chucky on the Weber Kettle in the morning to use in pulled-beef sandwiches for dinner.

But, I totally forgot until a little later in the day when I wasn't sure I'd have enough time to get it pull-apart tender.

So ... I decided to save it for our Mardi Gras dinner (Tuesday, which is the next time I was "scheduled" to make dinner).

So, I needed something fairly quick to make.

I actually had a loose plan and ingredients to make an Smoked Green Chili Hashbrown Egg Bake for Fat Tuesday. For some reason, my wife and kids have traditionally wanted breakfast-for-dinner on Mardi Gras. I find this weird, but generally I play along with their wants.

Happy wife. Happy life. Nothing rhymes with husband ...

But, since I needed something for Sunday dinner and one of my kids is away at school and the other kids said he wouldn't be home for Fat Tuesday dinner, I decided to use the Egg Bake ingredients for Sunday dinner.

... sort of ... 

The Egg Bake uses a base of hash browns on the bottom with a sausage and veggy mix layered on top with eggs and cheese layered on top of that.

I have not really priced eggs recently, but I've heard they are ridiculously expensive right now, and as I mentioned I think breakfast-for-dinner is weird, so rather than go with an actual Egg Bake, I decided to do more of a Shepherd's Pie. 

So ... I prepared the hash browns like the Egg Bake.

Then, I prepared meat and veggys with a gravy like Shepherd's Pie, topping the whole thing with cheese.

I cooked in our Dutch Oven indirect on the grill with some hickory smoke for a little over an hour.

It isn't really Shepherd's Pie and it certainly isn't an Egg Bake. When I make something like this that I don't know what to call ... my name for this is "Glop".

While cooking, of course I had a few beers.

We still have Decemberfest Lager on tap. It is a beautiful clear gold with just the right amount of bitterness to balance the bready / crackery malt bill. It still has a nice finish of Nobel hops. 

At the moment, my keg of Oisin Owl Irish Stout is waiting for the kegerator spot, so hopefully we can get it finished before St. Patrick's Day.

We'll enjoy the beer while it lasts.

I also had some of my Merida Scottish Ale, which also turned out great. 

It is a low-alcohol, but full flavored malty beer with notes of caramel and chocolate, but not too sweet.

It is a gorgeous dark ruby red with a nice head and is also very clear even though the color makes it more difficult to see through.

Once the cheese on the Glop melted and started to get some crispy color on it, and the mix started bubbling, I took the Dutch Oven off the grill and let it cool for a few minutes before we had dinner.

Honestly it wasn't the most attractive thing, but wow did it taste Guuuud!

I probably ate too much. The wife and the kid we still have living with us really seemed to enjoy it too.

I might have to make this again. If you stay tuned at Sheppy's Blog: Glop, you can see if I ever do (as long as I actually do a post about it)

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