Sunday, November 15, 2015

Jail Break Rub - Our Favorite (Final Revision)

UPDATE: After many batches, I have determined the MOST favorable and longest lasting rub mixture requires the proportions below.  Also, you MUST roast the coarser spices for a few minutes before grinding. 

Computer specialists a.k.a. nerds, refer to breaking the code to the operating system for a computer system as a ‘jail break.’  Cooks refer to cracking the code to recipes and spices as a breakout or a copycat. 

I like to refer to this rub as a Jail Break…of course “if I tell you what steak rub this copycat recipe is formulated from I’d have to kill you” I think the common lingo goes. 

Hint: A very famous high-end American consumer retail company that sells kitchenwares, furniture and linens, as well as other housewares and home furnishings, along with a variety of specialty foods, soaps and lotions no longer sells this rub!   

Ingredients in Equal PortionsYou determine the size of the batch you want to create.
3 portions - Granulated Roasted Garlic (any form of a dried garlic but NO POWDERED GARLIC)
1 portion - Coriander powder, or Coarse Coriander (or two portions coriander seeds)
2 portions - Himalayan Pink Salt (original recipe called for Coarse Sea Salt) 
2 portions - 4 Color Peppercorns (not ground pepper) (Original called for JUST BLACK)
2.5 Portions - Roasted Red Pepper Flakes (original recipe probably had 1 portion)
2.25 portions - Dill Seed (slightly roasted before grinding)
2.25 portions - Yellow Mustard seed (slightly roasted before grinding_
Put it all in a blender and grind into to medium coarse mixture.  Shake mixture before applying each time you bring it out.  Enjoy!  


The key is to find the correct coarseness while adequately mixing the spices.  The use of the Emile Henry Mortar and Pestle improved the first batch coarseness by replacing the blender mixing and grinding approach.   


Store in a well sealed container and always shake mixture before applying each time you bring it out.  Enjoy! 


Sunday, October 4, 2015

One Million Visits Promotion

If you happen to be the person that views my blog and the counter says 1,000,000 

or has reset to ZERO...(because I really don't know what happens at the million mark) and you can send me a screen shot.

I will print you a copy of the last version of my BGE Cookbook, never published but loved by many, LOL.  At a minimum you will get an electronic upload version.  Have Fun!

Himalayan Salt Block / Salmon on the Big Green Egg


Pictured here is a Sur La Table Himalayan Salt Plate.  There are tons of facts on the internet about these ‘slabs’ and the information that follows is a compilation of that information and three recipe ideas for grilling with these slabs/blocks. 

Your salt plate/slab can be used for cooking and serving. When you prepare food on a salt plate they take on a light salty flavor and are alleged to deliver a variety of minerals absorbed into the food (as many as 72 trace minerals not present in regular salt).  Generally, a natural salt slab will add a hint of salty taste to moist or wet foods, but will have no effect on dry foods.  You can cure things like Ahi Tuna on a chilled slab but we’re focusing on cooking here!

Searing meat or fish 
These salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly sear all sorts of food.  The slab should be heated up slowly for searing or lightly grilling meat, fish or vegetables. When the slab reaches high temperatures it will turn colors in spots which is normal returning closer to it’s original color as it cools.  It is very important to start with a dry slab as lingering moisture inside the slab may expand and cause damage. Typically the dry time should be at least 24 hours since the slab's last contact with any moisture.

Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish and/or vegetables. Place the thoroughly heated salt plate on a heatproof surface. Lightly toss your meat, fish or vegetables in oil, spices and herbs. Drizzle the slab with EVOO (note that less oil will cause more salting and vice versa). Place directly onto the heated salt slab, then cook to desired doneness, stirring and moving around the salt plate as you would any other grilling surface. Your salt block will retain the heated temperature for 20 to 30 minutes. 
meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water.  There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

Note that the appearance of your Himalayan salt slab will change over time. The more varieties of foods you cook and serve on your salt plate, the more likely the surface will acquire various, interesting new colors and shades. This merely adds to the irregular beauty of the Himalayan salt slab. Your salt block may also develop small fissures and cracks over time; this is typical with regular use. And when it finally is time to replace your Himalayan salt block, you can break up what remains and shave it down to crystals to sprinkle over your food or into your bath. 
Avoid making direct contact with the salt block for some time after cooking the
Using your Block/Plate
Pictured here with a few scallions this salmon fillet cook was completed on a Himalayan Pink Salt block.  Note: Leaving skin on reduces the amount of salt absorbed during the cook.

  •  2 Lb. Salmon Fillets (skin on)
  • Paul Prudhommes Salmon Magic Seasoning
  • Unsalted Butter
  • EVOO
  • 1 Large Lemon, sliced thin
  1. Fire up BGE and bring salt block up to approximately 350 to 400 degrees slowly.
  2. Cut salmon into 1 ½ - 2” slices and coat with butter
  3. Sprinkle on Salmon Seasoning to taste then add a slice lemon to each serving
  4. Once you've thoroughly heated your Himalayan salt slab, you're ready to bake your salmon.  Drizzle the slab with EVOO (note that less oil will cause more salting and vice verse). Place directly onto the heated salt slab, then cook to desired finish
  5. Close lid and let cook (approximately 10 minutes); remove and serve.
Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water.  There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

Scallops - Place Himalayan Salt Slab on grill. Heat grill gradually to 400 degrees Fahrenheit.
  1. Mix together olive oil and fresh diced garlic
  2. Brush uncooked scallops with olive oil/garlic blend
  3. Place scallops directly on salt slab and sear
  4. Flip scallops as needed until cooked through
  5. One minute before pulling scallops off the grill, sprinkle generously with Sweet Onion Sugar. Sugar will melt slightly creating a delicious, sweet glaze. 

When finished cooking on salt slab, turn off the grill and allow slab to cool. It may take several hours to return to room temperature.
Additional suggestion: Sauté 2 tablespoons margarine, 2 tablespoons honey, 2 tablespoons lemon juice, 1 shallot chopped, 1 garlic clove minced in pan on medium heat for 5-10 minutes. Pour directly over cooked scallops and then top while still hot with Sweet Onion Sugar.

Shrimp - Place Himalayan Salt Slab on grill. Heat grill gradually to 400 degrees Fahrenheit
  1. Squeeze fresh lime juice directly onto uncooked and peeled shrimp
  2. Drizzle salt slab with olive oil
  3. Place shrimp on salt slab
  4. Cook shrimp on both sides until they are pink and firm
  5. After pulling shrimp off the grill, coat lightly with your favorite rub or sauce (can also be done before cooking. When finished cooking with your Himalayan salt slab, turn off the grill and allow slab to cool. It may take several hours to return to room temperature.

Tuesday, July 28, 2015

Bamboo Steamer on the Big Green Egg

Love using a traditional Bamboo Steamer on the Big Green Egg; this works REALLY well for me and would work on any grill actually.  If you;re fortunate enough to own something like the Emile Henry Wok (appears to no longer be in production) it gets that handle out of the way...Enjoy.  Keep On Eggin'

Saturday, July 25, 2015

CanCooker on the Rosle Kettle Grill (any grill indirect)

My latest toy for grilling is the Seth McGinn CanCooker.  The results on our test cook were AMAZING.  This goes onto my growing list of ONE DISH MEALS, my favorite way to grill.  I used a modification of their CanCooker Fan Favorite recipe.

  • 3 links of Pol-ska Kielbasa
  • 16 Oz. Mountain Dew
  • About 1.5 pounds of Red Potatoes (quartered)
  • Medium Onion, diced LARGE
  • 4 Garlic Cloves
  • 1 Lb. pkg of Baby Carrots
  • Two Ears of Sweet Corn (cut in half)
  • 3/4 Head of Cabbage (large head)
  1. Heated up the Rosle Kettle Grill to about 350 Indirect then prepared the ingredients. 
  2. Dumped the ingredients and topped with the Kielbasa, seasoned and poured over the Mountain Dew.
  3. Placed on Grill Indirect for 20 Minutes, Lid Down (my call) then converted to Direct and cooked for an additional 40 minutes, removed and let rest for 5 minutes.  
  4. Feeds about 6 but you would need another ear of corn
Note: there is an accessory rack for the bottom, I believe it it ABSOLUTELY necessary to keep the steam rolling and to keep things from sticking if the bottom gets too hot.  It cost extra, about $13.

Saturday, July 11, 2015

Emile Henry Tagine Meal on the Big Green Egg

My favorite thing to do on the Egg is to cook my ENTIRE meal.  The Emile Henry Tagine is one of the cooking methods that allow you to accomplish this.  There is no magic to this recipe of the technique.  

The options for ingredients are ENDLESS....look for other recipes on my blog from previous years.
Baby Carrots, pork tenderloin (sliced and cut into bite size pieces), bell peppers, onion, potatoes, tomatoes, baby corn, 2 cups of chicken broth, a sprinkle of paprika and healthy sprinkle of Paul Prudhommes Pork and Veal Magic on the pork. Cooked indirect, plate setter legs UP, 380 and lid down for 40 minutes.  Let rest for ten minutes after removing

Saturday, July 4, 2015

Mindless Grilling on the 4th

It's the 4th of July, who wants to spend hours cooking???  NOT ME.  In keeping with my general methods of K.I.S.S. recipes and one dish meals, tonight was no different, one flip Tenderloins.  Fire up ANY grill, I used the Rosle Kettle Grill and Kingsford Charcoal, indirect.  Close the lid and bring temperature to about 375 degrees.  Season with Paul Prudhommes Meat Magic (or your seasoning of choice).  Place in center of grid for 5-6 minutes (lid closed), return, FLIP, and close lid for 10 minutes and remove to let rest.  This will deliver medium to medium rare for a 5 oz. Tenderloin (shown).  Larger steaks, like an 8 oz. would finish to the rare side of medium rare.  KEEP ON EGGIN' no matter what grill you use!!! We served with Steamed Fresh Broccoli and our Onion/Cucumber salad mix. 

Sunday, June 7, 2015

Reverse Sear Free Range Tenderloins

  1. Buy two 1/2 LB. Tenderloins Missouri Legacy Beef (Local, all natural, free range, hormone free)
  2. Generously sprinkled with my Jail Break Rub  recipe posted her on the blog.
  3. Set up Rosle grill for indirect and allow temperature (lid down) to get into the 350-400Fdegree range.
  4. Drop Tenderloins on middle of grid for 3-6 minutes per side
  5. Remove and let rest for 3 minutes
  6. Return to grid and place over coals for 2 minutes each side for the SEAR (and the ever popular GRILL MARKS).
  7. Remove and cover, let stand for 5 minutes and serve.

Spring Cleaning Big Green Egg

Kudos to all of you that continue to follow my blog even though I rarely publish my cooks any longer.  Grilling was once an all consuming hobby.  Blogging twice a week, spending literally ALL DAY on Saturday and Sunday for 3 or 4 years preparing, taking photos, writing recipes, hours long bantering with the gang on the original forum, ET AL.  Then there was my infamous failed attempt to publish a 320 page recipe and tips book (hard copy and online) that I would STILL love to put out in some format eventually.

Took a step back one day and changed up my priorities.  Family, home, hobbies, remodeling our home, generally backing off for a couple of years.  So, it's time to get back to at least some occasional posts, maybe some rehashing of old standards and the continuing use of all the cookware and equipment provided to me for reviews over the years by Emile Henry USA and RÖSLE

Anyway, today was Spring Cleaning day...a few weeks late.  Probably time for another coat of stain this summer, but everything is back in working order again this evening just in time for two fantastic tenderloins from Missouri Legacy Beef

Tonight I might just fire up the Rosle for a Reverse Sear...but Keep On Eggin' applies to ALL my cookin'  BRB.

Saturday, May 30, 2015

Naked big deal

I cannot believe that this is my first EGG cook of the summer.  We've been remodeling our home for almost two years and messing around with the Rosle Kettle grill with Kingsford off and on, but tonight, we uncovered the BGE...kind of miss doing these cooks and posts.  Simple is KING around here!

  1. Thaw Wings and Drummettes, toss in a gallon freezer bag and dump in a couple Tbsp. of Jacks Meat Rub (or any kind of dust).  Shake it up and let rest for 4 hours in refrigerator. 
  2. Light up your egg to full flame and level off at 350 degrees.
  3. Drop on the wings and cover
  4. Cook for 20 minutes (raised grid)
  5. Turn and finish (10 minutes)
  6. Remove and toss in your favorite sauce, we used Kroger Medium Wing sauce   

Sunday, April 5, 2015

$3 joke!

Long time no post...sorry to my followers But we've  been remodeling our new home from end to end.  Two things tonight, first my Photo-shop Mobile Application is sending pictures SOMEWHERE but NOT TO MY ACCOUNT.  Second, pictures or not you need to RUN to Menard's...Royal Oak (Green Bag 8.8#) for $4.99 a bag with a $2 rebate per bag, 

Hope to be back soon with posts and pictures.  I may have to resort to my Nikon again and drop the photo applications on my Samsung...that isn't working for me and the quality sucks. 


Sunday, February 1, 2015


In our home it is Drummettes or nothing so wings rarely touch our grill.  There is nothing special about this cook other than the TASTE!  I like keeping it simple on the prep and the clean up on our weekends.

  1. Pre-seasoned the chicken with Paul Prudhomme's Poultry Magic and let set them in the fridge all afternoon in a gallon zip lock bag. 
  2. We fired up the Rösle Charcoal Grill with some Kingsford
  3. Starting with a 'semi' indirect cook on the outer edge of the grid, close the lid for a few minutes, then open and rotate the drummettes for another stent on the outer edge.  
  4. Once they brown, move them to the middle for finishing.  It will vary on the height of your grid and the temp of your coal, but this is typically under a 30 minute cook.

Complimenting this dinner was steamed fresh asparagus, seasoned with PP's Vegetable Magic and some farm fresh Corn on the Cob boiled in sugar water.  Set up some dipping sauces of your choice for the chicken and you're done! 

Here is the plating on our Emile Henry Dinnerware

Saturday, January 10, 2015

Sausage and Gnocchi Dinner

Sausage Gnocchi - Gnocchi Potato Pasta is served in a tomato sauce with Italian Sausage. Quick and easy and tasty…serves 2 hungry people, adjust ingredients for larger crowds.

1 Lb. Pkg. Potato Gnocchi
1 – 14 oz. Can Diced Tomatoes
4 – ¼ lb. Italian Sausage Links
½ chopped large Sweet Onion
½ Bulb Fresh Garlic, Minced
1 Tbls. Italian seasoning (equal amounts of basil, oregano, cumin)
¼ Cup Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 Tsp. Parsley
Extra Virgin Olive Oil
Grated Romano/Parmesan cheese (for topping)

1. Fire up the Egg to FULL FLAME on extended ring.
2. Bring water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Heat EVOO in a saucepan over high heat and add onions. Cook until translucent then add all the spices and cook until soft.
4. Add Tomatoes and water and bring to boil, cover and let simmer for 5 minutes, remove from heat and set aside.
5. Heat EVOO in skillet and brown sausage links. Remove from heat and slice into ½ inch slices, replace on skillet and brown throughout.
6. Remove from skillet and stir into saucepan and bring to boil again. Add Gnocchi and stir. Cover and remove from fire, let set for 10 minutes sprinkle with cheese and serve.

Monday, November 24, 2014

Thanksgiving Turkey on the Big Green Egg Plus Butterball's Top Ten Turkey Mistakes

Any newbies looking to do their first bird, RELAX!

Simple and easy, it is all about temperature...get the BGE heated up to 350 degrees with platesetter legs UP and Pie Pan between the disposable drip pan and the platesetter (keeps from scorching the juice). Place turkey on a V-Rack.

I used 36 ounces of chicken broth an onion, celery and carrots (broth for basting). After one hour, baste often...when temp hits remove.

This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult for great cooking charts.

Happy TurkeyDay!
Butterball's Top Ten Turkey Mistakes
Over the past 30 years, more than three million callers have hit up the Butterball team with questions ranging from the small (How many pounds of meat will feed ten people?) to the panicked (What should I do if my turkey is still frozen in the middle and my dinner is supposed to start in an hour?). For turkey tips from Butterball, visit or call the 50 or so experts who man the annual Butterball Turkey Talk-Line (1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).

Avoid These Thanksgiving Mistakes
1. Buying the wrong-sized turkey. This rule is nice and simple: Allow 1 1/2 pounds per person, which will also give you plenty of meat for leftovers.
2. Skipping a meat thermometer. The turkey can look and smell great, but if the temperature hasn't reached 180 degrees Farenheit in the thigh, and 160 degrees in the stuffing, you're going to be in for a bloody mess (or give your guests foodborne illness). Those pop-up indicators are great, but a reliable thermometer should always be your backup.
3. Not refrigerating leftovers within two hours. Socializing around the table can make you forget the leftovers sitting on the countertop, and bacteria love room-temperature meat. Set a timer on the stove for 2 hours. To be able to get back to the guests quickly, have containers or zippered food-storage bags ready, and recruit a few helpers to get things portioned out.
4. Winging it. It might sound fussy, but having a to-do list will actually keep you sane. Start making your game plan several days before Turkey Day.
5. Not allowing enough time to thaw your bird. This mistake is pretty common, but it's just basic math: Allow 1 day for every 4 pounds of turkey. Just put your frozen turkey (still in its wrapper_ on a tray in the refrigerator, and wait. If the turkey still seems slightly frozen, you can still throw it in the oven, but it will take a little longer. Be sure to use a meat thermometer to test doneness.
6. Overcooking. The guidelines given on the package or insert folder are just that -- a guide to help you plan your day, not a definitive timeline for when the turkey will be done. There are plenty of variables (such as a partially frozen turkey) that can affect how long it takes to cook the meat. Again, here's where that meat thermometer comes in.
7. Being a turkey bore. The guests may be the same every year, but your turkey doesn't have to be. Don't be afraid to shake things up with a different cooking method. Try deep-frying or grilling, cooking in a convection oven or a microwave, using a shallow open pan or even an oven-cooking bag.
8. Doing all the cooking yourself. Too many Thanksgivings have been ruined by hosts becoming martyrs for their meals. When you're stressed, guests feel it. Ask your attendees to bring a dish to share -- it will be a more meaningful dinner (not to mention giving the host a break). Have each guest bring a recipe for the dish they bring, and have a recipe exchange.
9. Experimenting with that new cooking method or pan on Thanksgiving Day. Yes, trying new recipes is good. But when it comes to turkey, it's always a good idea to have a practice run before the holiday.
10. Being a slave to the baster. Everyone wants a juicy bird, but basting is like pouring water on a raincoat -- the juices simply run off the turkey skin into the pan. Just spray or lightly coat the skin with vegetable oil or butter before putting the turkey in the oven will give you a gorgeous golden color and seal in the turkey's natural juices.
Paraprased from Kitchen Daily November 25, 2010

Sunday, September 28, 2014


The only thing I love more than my Big Green Egg is creating and cooking ONE DISH MEALS.  I'm not a traditional BBQ'r in the sense that I don't cook low and slow, ribs, et al.  I do however cook just about everything under the sun that doesn't require more than a couple of hours of prep and cooking time.  
This dish combines the flavors of Chicken Breasts and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.   For this cook we punted our cast iron dutch oven in favor of our Emile Henry 8 Qt. burgundy clay Flame-ware Dutch Oven...which by the was is absolutely amazing cookware.
There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store.  It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used.   Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking.  A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case. 

  • 1 – 1.5 Lb. Boneless chicken breasts (chopped)
  • ½ Lb. - Chorizo (soft for this recipe) 
  • 2 cups - Long Grain Brown Rice (not instant) 
  • 1- 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine) 
  • 2 each  - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)      1 Small Sweet Onion, sliced thin 
  • 2.5 cups  - Chicken Broth 
  • 1 cup  - Frozen Peas 
  • Paul Prudhomme’s Poultry Magic Seasoning (to taste) 
  • Extra Virgin Olive Oil (EVOO) 
  • 2 Tsp. – Oregano (or 2 Tbsp. Fresh Chopped Oregano) 
  • 1 Tsp.  - Crushed Red Pepper (flakes) 
  •  6 cloves  - Fresh Garlic, minced 
  •  2 each - Bay Leaf and a Pinch of Paprika

  1. Preheat Big Green Egg to High Heat; Season chicken with PP’s seasoning.  In the Dutch oven drizzle in some EVOO and add the chicken and let cook until tender.  Add the Chorizo, stirring frequently until browned (4-5 minutes max.).
  2. Add the sliced onions, red pepper flakes, oregano, bay leaves, garlic, bell peppers and a pinch of paprika and stir until onions are transparent. Cook, stirring frequently and add broth and keep stirring until it comes to a boil. 
  3. Add rice and shut down the egg and cover Dutch oven for 5-8 minutes.  Stirring occasionally.
  4. Remove from heat and let set for 15 minutes.  Stir in the frozen peas with a fork, cover Dutch oven and let sit for 5 more minutes and serve.

Saturday, September 20, 2014

Chicken and Dumplings (and Bacon)

This ALMOST the season for comfort food, it has been in the 50's once or twice...and before you go much further please note; this recipe does NOT qualify as healthy but it does include several organic ingredients.  Sometimes you just can’t help yourself and have to eat comfort food.  Since this original post I have converted all my cast iron to Emile Henry Flame Ware but the rest stayed the same. 
  • 4-6 slices bacon
  • 5 Medium white potatoes, peeled and diced
  • 1 Medium Sweet Onion, diced
  • 4 Skinless, boneless chicken breasts  (organic) – diced and seasoned with poultry seasoning.
  • 3 Cups – Low Sodium Chicken Broth
  • 1 Tsp. Paul Prudhomme’s Magic Poultry Seasoning (to taste)
  • Coarse Sea Salt and Fresh ground Black Peppercorns (to taste)
  • 1 14-15 Oz. Can, Whole kernel corn, drained
  • 3 Cups, Low Fat Half-and-Half
  • 1 ½ Cups Bisquick  
  • 1 Cup Organic 2% Milk
  1. Place bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and cook until done (or microwave in advance and save grease).  Crumble Bacon and set aside.
  2. Keep or put the bacon grease in the skillet and bring up to temperature.
  3. Add the diced potatoes, onion and chicken to the bacon grease and simmer for 15-20 minutes, stirring frequently (it will cook slower in a Dutch oven due to smaller pan area). Note: If using a Dutch oven add a little EVOO to keep the chicken from sticking to the pan during simmering.   
  4. Add the chicken broth, corn, more PP’s poultry seasoning, sea salt and fresh pepper.
  5. Pour in half-and-half and bring to a boil; add crumbled bacon.
  6. Biscuits: In a medium bowl, combine the Bisquick with milk and mix well (dough should be thick enough to ‘drop’).
  7. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10-12 minutes uncovered.  Cover the pan and simmer another10 minutes. Be careful NOT to stir while simmering, or dumplings will fall apart.