Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What's everyone cooking this weekend?
Options
Eggbertsdad
Posts: 804
I just got back from the store after cleaning out the BGE and poured my 1st screwdriver. I'm ready for battle!
I'm making AZRP's "The Chicken" recipe (from the Naked Whiz site) for a late lunch today. I can't wait to try it.
Tomorrow I'm trying a semi turbo pork butt. After I get back from poker tonight I'll rub in mustard and Dizzy Dust.
I live for weekends and cooking on the Egg!
Cheers!
Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
Comments
-
Crab Imperial, New Orleans barbecue shrimp and rib eyes. Should be some good eats.
78 and sunny. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
chicken N ribs on my grillA child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE
-
-
Just put venison steaks in to marinade.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
A weekend of firsts on my new Egg for me. First pizza last night, first steaks tonight, and first pork tenderloins tomorrow. I love this thing!Clarendon Hills, IL
-
NICE!GrannyX4, can you share the crab imperial recipe?Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
-
NY Strips tonight, Wokking tomorrow night!Packerland, Wisconsin
-
Ribs, a slab of each today, spatch chicken tomorrow!
-
Rib eyes last night, some salmon tonight, and spatchcock chicken tomorrow.DavidBBQ since 2010 - Oh my, what I was missing.
-
I'm going to make the crab imperial in one large casserole dish and serve as an appetizer. Never made this recipe before.
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia. This recipe first appeared in our March 2012 issue, with Jane and Michel Stern's piece Surf and Turf.
SERVES 6
INGREDIENTS
8 tbsp. unsalted butter, melted
3 tbsp. flour
2 cups heavy cream
1 lb. jumbo lump crabmeat, picked over for shell pieces
1 cup panko bread crumbs
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped yellow onion
1/4 cup finely chopped parsley
2 tbsp. sherry
2 tbsp. fresh lemon juice
1 1/2 tsp. worcestershire
1 tsp. paprika
1 tsp. dry mustard powder
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Toasted, sliced country bread, for serving
INSTRUCTIONS
1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.
2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
I gained two pounds reading the recipe, Granny. Day-um ! That looks good ! My wife is allergic to shellfish, so I don't know if I will make it, but would love to.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
I am smoking bacon now, and making a tri-tip later tonight.
-
I cut the calories by serving it as an appetizer instead of a meal and that's my story and I'm sticking to it. If you ever have any left over fish you could substitute for the crab but it would have to be precooked fish. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
-
Cooking a 7lb brisket overnight tonight.Gerhard
-
I am cooking a 3 pound porterhouse steak tonight and a Boston Butt tomorrow.
-
Scary - are you doing the mustgrill method?
-
1 rack of baby backs some wings a few potato bombs...and waiting until it gets closer to 5-ish for that 1st Jack and Coke
-
Pizza last night. Sweet-chili chicken wings tonight.Nerk Ahia LBGE
-
Just bought a nice Tri-Tip and am slicing it into steaks. A little celery salt, some pepper and some fresh garlic and away we go.
-
Yaki gyoza__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
1 rack of baby backs some wings a few potato bombs...and waiting until it gets closer to 5-ish for that 1st Jack and Coke
It's always 5 o'clock somewhere. Cornish hens tonight, I think I hear a Dos Equis calling my name, yep, think I'll get one and watch the wife rake leaves awhile. How long you think that will last? -
Not sure what to cook, but I've got Troegs Mad Elf and Mich Ultra on tap. A plan will come together!Mark Annville, PA
-
i might drink my supper tonight KILLIANS
-
Country style ribs and 2 spatch cocked chickens YUM
-
Three racks of baby backs. Trying a bourbon glaze finish for first time.
-
4 pounds of spare ribs, I have not cooked them in many years and these looked great. Also found some fresh early yellow corn from Fla.
Located in Western North Carolina -
I had a soon to be expiring Groupon, so I cheated today and went to Texas Pride BBQ in Adkins, Texas.
Tomorrow, I'm having a bunch of family over, so I'm making 4 racks of ribs (pork loin back), split chicken breast, spicy ginger teriyaki wings, sausage and roasted corn.Just a hack that makes some $hitty BBQ.... -
My "The Chicken" I cooked earlier was interesting. The chicken dusted in flour looked and smelled awesome coming off the egg. Dunking it in the sauce and wrapping them in foil made the skin soft but the meat was moist and soaked up the sauce.
Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
Burgers tonight and double pork butts tomorrow!!!
:xOnly 3 things in life matter. Family, Steelers and my BGE!! -
I did Thai grilled beef salad last night, using the egg to cook the steak to rare with heavy smoke. That turned out amazing.Today I have a Chuck Roast on the grill. I rubbed with a thin coat of mustard then a heavy coating of "Willys number one-derful" rub from the Smoke and Spice cookbook, then topped that rub with Cowboy rub which is spicy and pungent. I'm sitting here now with an oatmeal stout and my maverick reading 234 grill temp, 140 meat temp. It's nice enough to be outside in a t shirt and thats exactly what I'm doing.On a side note, I made an awesome bucket out of a 5 liter mini keg of Rogue Yellow Snow IPA that I had last weekend. It was a fun project to do outside today in the nice weather. I don't always soak wood chunks or chips, but when I do I always use a kitchen bowl, now I have a special bucket to use.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum