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Today's cook: surf & turf - tons of pics!
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Rezen73
Posts: 356
Baby back ribs
Ribeye
Watercress Salad
Corn on the Firestick
Seared scallops with ginger cilantro beurre blanc
Asparagus with hollandaise
Grilled tiger prawn with cocktail sauce
Garlic parmesan mashed potatoes
Holy crap, it sure didn't seem like I cooked this much until I downloaded the pics... this was a REALLY involved cook!
So my wife doesn't really like steaks, so I agreed to cook up a batch of babyback ribs, since I was having ribeye...
Very basic rub (two types of paprika, granulated garlic, parseley, mexican oregano, greek oregano, basil, salt, pepper) ... rubbed onto the ribs after drizzling a wee bit of apple cider vinegar to help the rub "stick":
Next are the Corn on the Firesticks ... very basic, just corn on the cob drizzled with ghee, black peppercorns, granulated garlic, and Dave's Insanity Spice (e.g. habanero pepper flakes).
For the asparagus, I broke off the woody stems by hand, then cut them all down to be the same size. Drizzled with a wee bit of ghee, kosher salt, and black peppercorns. Didn't want to mess with 'em too much, as I made hollandaise to go along with it...
For the watercress salad, I just tossed some watercress, cilantro, chopped red onion, green olives, kalamata olives, garlic, and english cucumber with a red wine vinagairette.
Ribs on the grill.
Cocktail sauce for the tiger prawns: ketchup, sriracha, prepared horseradish, salt & pepper. and a wee squeeze of lemon & zest.
Herbed horseradish cream sauce for the steak. Prepared horseradish, heavy cream, sour cream, cilantro, oregeno, marjoram, lemon & zest, salt & pepper, pureed in a food processor.
Zea (whom we just got out of quarantine on Wednesday), taking a much deserved nap while I cook.
The beast! The fat kind of looks like the Wall from Game of Thrones. haha
I didn't mess with the steak. Cracked black peppercorns & kosher salt.
Prep for the ginger cilantro beurre blanc - some ginger, cilantro, habaneros, jalapenos, and garlic, roughly chopped in the blitzer. I wanted a coarse texture so I could extract the flavors, but make it easy to strain out of the sauce.
Lucky me - my wife baked some bread while I was cooking. The kitchen smelled unbelievable! I had to take a wee break to partake in some freshly baked bread
Ribs are getting there ... starting to look really good
The next door neighbors were having a party, and hired an inflatable playground. Kinda creepy having a giant gorilla looking over the fence watching me cook. haha
Zea, checking me out
Time to whip up some simple honey-garlic barbecue sauce. Can't really find any good barbecue sauce here (that I've found, anyway). Ketchup, honey, brown sugar, lazy garlic, smoked paprika, sweet paprika, marjoram, oregano, basil, salt, pepper.
Ribs are sauced!
Garlic ready to be roasted on the egg.
Golden fingerling potatoes boiling away...
Tiger prawns taking a swim in a salt & sugar brine. Again, not much fussing about.
Ribs are done, and were amazing. I only had one, but my wife finished off half the rack as I cooked...
Garlic & Corn on the Firesticks roasting.
Asparagus ready to go on.
Asparagus all done.
Time for the surf - stainless steel pain preheating. Egg was rocking about 625 or so, so it didn't take long...
Diver Scallops. They literally only cooked for about 60 seconds each side.
Tiger prawns. Again, they only took about 60 seconds each side. Had to have my wife take these pictures since they cooked so fast!
Zea hoping beyond hope that I drop one on the ground for her.
Wee bit of oil on the cast iron grate...
Steak on.
Let is sear for about 8 or 9 minutes, then flipped, closed the dome, and killed the vents to let it finish cooking.
Preparing the beurre blanc in the same pan I seared the scallops & shrimp in... although it was more like a beurre vert, since it had a wee greenish hue due to the cilantro...
Steak resting.
The money shot! Everything plated. The steak was awesome - perfectly seared but still rare... almost "black & blue" rare. Was an awesome meal, but the kitchen was destroyed. haha.
Ribeye
Watercress Salad
Corn on the Firestick
Seared scallops with ginger cilantro beurre blanc
Asparagus with hollandaise
Grilled tiger prawn with cocktail sauce
Garlic parmesan mashed potatoes
Holy crap, it sure didn't seem like I cooked this much until I downloaded the pics... this was a REALLY involved cook!
So my wife doesn't really like steaks, so I agreed to cook up a batch of babyback ribs, since I was having ribeye...
Very basic rub (two types of paprika, granulated garlic, parseley, mexican oregano, greek oregano, basil, salt, pepper) ... rubbed onto the ribs after drizzling a wee bit of apple cider vinegar to help the rub "stick":
Next are the Corn on the Firesticks ... very basic, just corn on the cob drizzled with ghee, black peppercorns, granulated garlic, and Dave's Insanity Spice (e.g. habanero pepper flakes).
For the asparagus, I broke off the woody stems by hand, then cut them all down to be the same size. Drizzled with a wee bit of ghee, kosher salt, and black peppercorns. Didn't want to mess with 'em too much, as I made hollandaise to go along with it...
For the watercress salad, I just tossed some watercress, cilantro, chopped red onion, green olives, kalamata olives, garlic, and english cucumber with a red wine vinagairette.
Ribs on the grill.
Cocktail sauce for the tiger prawns: ketchup, sriracha, prepared horseradish, salt & pepper. and a wee squeeze of lemon & zest.
Herbed horseradish cream sauce for the steak. Prepared horseradish, heavy cream, sour cream, cilantro, oregeno, marjoram, lemon & zest, salt & pepper, pureed in a food processor.
Zea (whom we just got out of quarantine on Wednesday), taking a much deserved nap while I cook.
The beast! The fat kind of looks like the Wall from Game of Thrones. haha
I didn't mess with the steak. Cracked black peppercorns & kosher salt.
Prep for the ginger cilantro beurre blanc - some ginger, cilantro, habaneros, jalapenos, and garlic, roughly chopped in the blitzer. I wanted a coarse texture so I could extract the flavors, but make it easy to strain out of the sauce.
Lucky me - my wife baked some bread while I was cooking. The kitchen smelled unbelievable! I had to take a wee break to partake in some freshly baked bread
Ribs are getting there ... starting to look really good
The next door neighbors were having a party, and hired an inflatable playground. Kinda creepy having a giant gorilla looking over the fence watching me cook. haha
Zea, checking me out
Time to whip up some simple honey-garlic barbecue sauce. Can't really find any good barbecue sauce here (that I've found, anyway). Ketchup, honey, brown sugar, lazy garlic, smoked paprika, sweet paprika, marjoram, oregano, basil, salt, pepper.
Ribs are sauced!
Garlic ready to be roasted on the egg.
Golden fingerling potatoes boiling away...
Tiger prawns taking a swim in a salt & sugar brine. Again, not much fussing about.
Ribs are done, and were amazing. I only had one, but my wife finished off half the rack as I cooked...
Garlic & Corn on the Firesticks roasting.
Asparagus ready to go on.
Asparagus all done.
Time for the surf - stainless steel pain preheating. Egg was rocking about 625 or so, so it didn't take long...
Diver Scallops. They literally only cooked for about 60 seconds each side.
Tiger prawns. Again, they only took about 60 seconds each side. Had to have my wife take these pictures since they cooked so fast!
Zea hoping beyond hope that I drop one on the ground for her.
Wee bit of oil on the cast iron grate...
Steak on.
Let is sear for about 8 or 9 minutes, then flipped, closed the dome, and killed the vents to let it finish cooking.
Preparing the beurre blanc in the same pan I seared the scallops & shrimp in... although it was more like a beurre vert, since it had a wee greenish hue due to the cilantro...
Steak resting.
The money shot! Everything plated. The steak was awesome - perfectly seared but still rare... almost "black & blue" rare. Was an awesome meal, but the kitchen was destroyed. haha.
Comments
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Awesome cook!!!! Very impressive!!! I have to admit that I also enjoyed seeing the pic near the end with the Bud heavy can (the King!) holding it's own with the top notch menu.
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I can hardly wait till you share some pic's of your cooks! :woohoo:BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Wow, fantastic post!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Good grief that's a feast and a real workout for your egg.
Why was the pooch in quarantine? Get to close to the gorilla next door? :laugh: -
:woohoo: Wow! That was an amazing cook. Very fancy. Next time you should take a couple more pics. :laugh:
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I relocated to the UK (from Houston) in December of 2010, and due to UK laws, our dog had to go into quarantine for 6 months. Sucks, but at least we didn't have to give her up.
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Excellent pics
That is a tasty looking meal
Thanks for the post
Shane -
Rezen73 wrote:I relocated to the UK (from Houston) in December of 2010, and due to UK laws, our dog had to go into quarantine for 6 months. Sucks, but at least we didn't have to give her up.
WOW!! Now that's a quarantine! Glad you've got her back. -
Wow, way to trash the kitchen! I love doing cooks like that, but the cleanup is hell. Lovely plated picture, that makes the mess totally worth it.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Wow. I don't think I've ever put my egg through that many paces in one day.
Very very nice.
I'll never show my wife your photos because then I'll have to cook a steak for her and ribs for me or some other such combination. -
Holy Cow! I mean that steak! That was awesome...Well done!
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wow
lots of pictures...
mmm
lots of great pictures better...
everything looks awesome!!!
congrats...
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