We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
a tale of the tail . .. oxtail stew that is, w/ a little dizzy spin
we were watching this guy named kevin garvin on one of the lesser cable channels last week. . .his cooking show is fairly entertaining. . .and he was doing his grandmother's oxtail stew. ..on the stove and in the oven of course, but it looked darn good and i thought. . .with a little egg and dizzy pig magic, that stuff would be really good. ...so i made a version sunday, with excellent results. .. .it was delicious, but be warned, eating ox tails takes a little work. ..there is a ring of fat around them, that even after five hours of cooking, you sort of have to peel back to get to the meat, which was beautifully tender and fell right off the tail bones. . ..[p]so here's what i did:[p]the ingredients. ..about 3 pounds of ox tails, meaty tomatoes, celery, onions, carrots, dizzy cowlick, flour, chicken broth, and some white wine. . [p][p]first, i put about 2 heaping tablespoons of dizzy cowlick in about 1/2 a cup of flour and dredged the oxtails in this, then shook them off . . .put in full load of lump and heated the egg up to 400 degrees, put my cast iron skillet directly on the grid, added olive oil, and proceeded to brown the meat on both sides[p]
[p]after the meat was browned on both sides in the skillet, i moved the pieces to the grid for a couple of more minutes per side, while adding more to the skillet [p][p]when all the meat was browned in the skillet and had their couple of minutes direct on the grill, i removed them, pulled out the skillet, then set up the egg indirect with grid on top of inverted plate setter and got the egg stable at 375 degrees dome temp.. .while the egg was stablizing, i cut up the vegetables in large chunks (you want to cut them up large, cause they are going to cook for 5 hours). . .for the tomatoes you want to cut and core them. . .arrange the vegetables in the bottom of a large pot (in this case my 9 quart le creuset)[p][p]now arrange the meat on top of the vegetables, add about 1 1/2 cups of white wine and enough chicken broth to cover the meat completely, salt and pepper to taste. . .then, into the egg for 5 hours. .. here it is right after going on the egg. . [p][p]and here it is 5 hours later. . .you need a full load of lump, cause at 400 for the browning and 375 for the baking, you will eat up a full load pretty well. .. [p][p]and here it is served up on a plate. ..(when you bring it in from the egg, there will be a fair amount of fat liquid on top. .. .use a large ladle to ladle and git rid of that prior to serving. . .the juice will then be excellent served on top of the meat and veggies and rissoto). . . ox tails, with the veggies, and i made up a rissoto which went really well with the meat. ...the family loved it. .. .and the egg add great flavor, especially to the tomatoes and the meat .. ..[p]