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2 Hour Patriotic Cookoff

Z_EggineerZ_Eggineer Posts: 537
edited October 2012 in EggHead Forum

Fellow Eggheads,

At my work we are having a Veteran's Day cookoff.  What do you think I should make for it?  Requirements below:

1. Must be cooked at site

2. Must be a meat main dish (no sides)

3. Must be finished in 2 hour time window

4. Extra points could possibly be given for patriotic theming

Any input welcome and appreciated!  And eggessories are not an issue!!

Comments

  • GLWGLW Posts: 178
    Pork loin
    When in doubt add more pepper.
  • nolaeggheadnolaegghead Posts: 11,246
    edited October 2012
    Traditional brined and smoked turkey with a Pilgrams hat filled with oyster stuffing and a cornucopia of Atomic (we invented the bomb) Buffalo (very American) Turds (we have those too).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 26,177
    Yankee pot roast?

    Steve 

    Caledon, ON

     

  • What is Yankee Pot Roast?  Are there any veterans on the forum today?  What do you like?
  • BigWaderBigWader Posts: 491

    can you clarify the timeframe?  2 hours to fire up the egg/cook and serve, or two hours at the egging cooking and serving?

    And why are there 3 comments and 2 from Canadians so far?

     

    Large BGE

     

  • BigWaderBigWader Posts: 491

    sorry my ideas - pulled pork pizza, or even weirder - cheeseburger pizza (very American),

     

     

    Large BGE

     

  • Little StevenLittle Steven Posts: 26,177
      You might want to use a more tender cut than chuck, maybe bottom sirloin to get it done in two hours

      Directions:

      1
      In a small bowl, combine the flour, salt, and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour.
      2
      In a Dutch oven or flame-proof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown evenly, turning to color all sides, about 30 minutes. Add more oil, if necessary, to prevent sticking.
      3
      Add the beef broth, water, garlic, thyme, and bay leaf. Reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, turning the roast occasionally.
      4
      Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 to 40 minutes longer.
      5
      Remove the meat and vegetables from the Dutch oven; place on a large platter and cover loosely with foil to keep warm. Discard the bay leaf.
      6
      Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour. Place the Dutch oven over medium-high heat and whisk in the flour mixture. Bring the gravy to a boil and boil until thickened, 2 to 3 minutes. Stir in parsley.
      7
      Slice the pot roast and serve with the vegetables and gravy.

      Steve 

      Caledon, ON

       

    • You're gonna think I'm crazy, but my Dad served and it IS Veteran's Day.  He loved when my Mom made S.O.S.  It doesn't have to taste like sh...er, crap.  She got it to taste pretty good.  Anyway, it's an off-the-wall suggestion.

      I don't have the recipe at the readly like LS.  I gotta find it if you're interested.  Prolly why I'm interested in the recipe software thread. 

      ........................................................................................

      Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    • Little StevenLittle Steven Posts: 26,177
      My Dad was a Korean war vet. They called it chipped beef on toast. They hated it all the same

      Steve 

      Caledon, ON

       

    • nolaeggheadnolaegghead Posts: 11,246
      The Brits call it BCOS. Bloody Crap on a Shake.  Actually, I just made that up.  Might be better bloody rare though.
      ______________________________________________
      This is my signature line just so you're not confused.
      Large and Medium BGE, two turntables and a microphone, my friend.
      New Orleans, LA - we know how to eat 

    • Little StevenLittle Steven Posts: 26,177
      We were brits then man.

      Steve 

      Caledon, ON

       

    • I remember Mom making it one time and my buddy comes over who frequently angled for a dinner invite.

      "That smells good.  Whatcha makin'?"

      Mom replies, "Creamed chip beef on toast."

      "Huh?" says he.

      I decided to be helpful. "Sh!t on a shingle."

      That night the appetizer was Dial soap.

      ........................................................................................

      Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    • MickeyMickey Posts: 14,160
      SOS around an Army post. I was an Army brat, grew up with it. To your cook. You can do a 11/12lb spatchcocked turkey in app 90 min.
      Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

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