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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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Holy Flaming Cheese, Batman!

Mike OelrichMike Oelrich Posts: 544
edited November -1 in EggHead Forum
<p />Howdy,[p] Saw something mentioned in the latest issue of Chile Pepper magazine last month and had to try it. One of the articles mentioned something about grilled provolone being fairly ubiquitous in Argentina so I did a bit of research. Ended up getting a nice block of hard provolone, rubbing it with olive oil and sprinkling with fresh oregano. The directions I found said to preheat the grill on high. Guess they aren't familiar with what "high" means on the BGE (or maybe what "high" means when I've gotten into a bit too much of the homemade limoncello :*) ). Anyway, the first attempt nearly ended tragically (700F caused the outside to melt immediately while the inside was still hard) -- see picture. Second attempt was much better as I realized that about 400F on the small BGE was just about right (bottom all the way open and daisy on top). Kept flipping the cheese every 1.5 minutes or so until the outside was a bit crusty and the inside was a bit gooey. Ate it one seom French bread bits. Yum![p]MikeO


  • MikeO,
    Hey that looks good Mike. I just saw a guy do this on tv, except he used Mozzerella cheese. His flared up to because he dipped the flat side in pepper oil first. I'm going to give it a try.

  • MaryMary Posts: 190
    Oh, so you make limocello too? That stuff is so good. I keep a little in my freezer.[p]Nice hunk of cheese. some people will grill anything![p]Mary

  • Mike OelrichMike Oelrich Posts: 544
    Mary,[p] Yes, limoncello is wonderful, especially on hot summer evenings. However, I had some at a friend's party once that tasted awful. I asked them how they made it and they said lemonade concentrate and Everclear! Ack![p]MikeO[p]BTW, there are some things I won't grill but I'm having trouble thinking of them right now ;-).
  • GretlGretl Posts: 670
    I haven't tried making limoncello yet (though I do have a recipe somewhere), but my Italian friend had a funny remembrance of her grandmother, who kept the aging limoncello in the attic. Grandma would go upstairs to test it every so often and one time she didn't reappear for several hours. My friend went to check on her and found her sound asleep in the attic. Seems the tasting had gotten a little out of hand!

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