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What is the Best Recipe you have ever made on the Egg

Lets see who has the most mouth-watering recipe, cant wait to read them!
LBGE 2013 Located in Savannah, Georgia
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Comments

  • MickeyMickey Posts: 16,047
    Most of them.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • SaltySamSaltySam Posts: 381

    Have to agree with Mickey.  Not my own recipes...but his.

    The best thing I ever made was a brined, smoked turkey breast, with Mickey's coffee rub.  I've never tasted anything like it. 

    The brine was just salt, sugar, lemons, rosemary and thyme.  It stayed in the brine for 12 hours, then air-dried in the fridge for another 12 hours. 

    The coffee rub is: equal parts brown sugar and instant espresso.  (Medaglia D'Oro is a good one).  1/2 part black pepper, 1/2 part kosher salt, 1/2 part garlic powder, 3/4 part ancho chili powder.

    Applied the rub about 15 minutes before it went on the egg.  Cooked indirect, platesetter legs up in a roasting rack at 350 until the breast hit 160.  I used a drip pan below, but I can't remember if there was much in it when I pulled the turkey breast off.

    Tough to believe that turkey beat out ribs, pork butt, ribeye, prime rib, etc., but it did.  By a landslide.  It was incredible.  

    LBGE since June 2012

    Omaha, NE

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  • henapplehenapple Posts: 13,527
    Okc Head Country spare ribs
    Faux Cochon De Lait hoagies
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • boatbumboatbum Posts: 1,273

    Egg improved all of my cooking - Substantially.

    Learned more from this forum than I could ever fathom, would not have come to the forum without the Egg.

     

    Cookin in Texas
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  • Little StevenLittle Steven Posts: 27,075
    Eggs Benedict

    Steve 

    Caledon, ON

     

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  • JohnInCarolinaJohnInCarolina Posts: 1,957
    I think it's probably the pulled-pork pizza I cooked some time ago.  Do the pork on the Egg, then the pizza on the Egg... what's not to like???

    image
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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  • boatbumboatbum Posts: 1,273

    Pizza looks good.  Try laying some pickles on top after its cut ( if you like dill pickles) - takes it up a notch.

    Cookin in Texas
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  • Little StevenLittle Steven Posts: 27,075
    boatbum said:

    Pizza looks good.  Try laying some pickles on top after its cut ( if you like dill pickles) - takes it up a notch.

    I like that. Cut the fat and sweet from the pork eh?

    Steve 

    Caledon, ON

     

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  • boatbumboatbum Posts: 1,273
    image
    Cookin in Texas
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  • Charlie tunaCharlie tuna Posts: 2,191
    Just too many things that we enjoy from the methods of cooking on the egg, turkey breast, turkeys,spatchcocked chicken, pulled pork, pulled beef or just a simple pork chop that i now brine and don't cook the crap out it like i have all my life!!  Major food improvements with the egg and the egg forum.
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  • rholtrholt Posts: 368
    I have really rocked the pepper stout beef. It's my go to as a crowd pleaser.
    image.jpg 2.4M
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  • CPARKTXCPARKTX Posts: 948
    @henapple how did you cook the Faux Cochon De Lait ?
    LBGE & SBGE.  Central Texas.  
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  • Richard FlRichard Fl Posts: 7,782
    edited June 2013

    I enjoy most of the recipes I cook on BGE, but my favorite are probably my paellas.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1174114&catid=1image

     

     

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  • AquacopAquacop Posts: 467
    Awesome, I am doing my first Beer Can Chicken tonight
    LBGE 2013 Located in Savannah, Georgia
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  • Meatloaf
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  • henapplehenapple Posts: 13,527
    CPARKTX said:

    @henapple how did you cook the Faux Cochon De Lait ?

    http://eggheadforum.com/discussion/1145242/faux-cochon-de-lait
    http://www.kalynskitchen.com/2011/05/recipe-for-red-rock-brewery-style-no.html?m=1

    I tweaked it some. Cooked the milk and cream down to a thick cheesey consistently and mixes with the pork after pulling. Topped the hoagies with the slaw... Unbelievable. Probably cooking this Sunday.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cazzycazzy Posts: 7,162
    Blackened Wings!

    Photobucket Pictures, Images and Photos
    Just a hack that makes some $hitty BBQ...
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  • AquacopAquacop Posts: 467
    rolltideegghead Roll Tide Roll
    LBGE 2013 Located in Savannah, Georgia
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  • AquacopAquacop Posts: 467
    I saw another post about your wings cazzy, which ones are better
    LBGE 2013 Located in Savannah, Georgia
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  • EggucatorEggucator Posts: 184
    Pepper Ale beef is a family favorite! 
    image

    image
    LBGE
    Zionsville, IN
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  • AquacopAquacop Posts: 467
    Holy crap, that looks awesome, wanna share the recipe?
    LBGE 2013 Located in Savannah, Georgia
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  • EggucatorEggucator Posts: 184
    @ aquacop Not sure you were referring to the pepper ale beef but here is a run down of the cook if you were.  It is good. 

    LBGE
    Zionsville, IN
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  • Big RaguBig Ragu Posts: 146
    I have to say smoked crispy dry rubbed wings. I had eaten great steaks, ribs, chick and pork before the egg but if you do wings right on the egg you will never find better anywhere. Close second would be fresh grouper. White fish really gets a great flavor from the hardwood.
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  • travisstricktravisstrick Posts: 4,747
    edited June 2013
    Pulled pork eggrolls. 100 miles per hour switching lanes like WHOA!!!!!!!!!!!!


    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,162
    Aquacop said:

    I saw another post about your wings cazzy, which ones are better

    Here you go @Aquacop

    http://eggheadforum.com/discussion/1147925/cazzy-s-wings-recipe-updated/P1
    Just a hack that makes some $hitty BBQ...
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  • SaltySamSaltySam Posts: 381
    @travisstrick, I tried your pulled pork eggrolls and completely ruined them. I don't think I wrapped them tight enough. They were sopping wet. What kind of oil did you use?

    Even still, they tasted pretty good.

    LBGE since June 2012

    Omaha, NE

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  • texbaggertexbagger Posts: 90
    Dry Rub baby backs from costco are absolutely my favorite.  I follow Meathead's method on http://www.amazingribs.com

    The guy is full of knowledge on ribs, among many other things.
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  • bigguy136bigguy136 Posts: 923
    edited June 2013
    I love my briskets. Coopers BBQ in Llano, TX gave me their step by step instructions. I've brought some into work and my co-workers can't believe it even after being nuked. My neighbors always find a reason to stop over when they smell it. Here is my latest 19 lb packer

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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  • henapplehenapple Posts: 13,527
    bigguy136 said:

    I love my briskets. Coopers BBQ in Llano, TX gave me their step by step instructions. I've brought some into work and my co-workers can't believe it even after being nuked. My neighbors always find a reason to stop over when they smell it. Here is my latest 19 lb packer

    Share the steps?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • bigguy136bigguy136 Posts: 923
    Sorry, here is the photo

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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