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"Borrowing ideas"

buzd504buzd504 Posts: 2,335
edited February 2014 in EggHead Forum

Since I joined here, I have read a ton of good ideas of hardware, recipes and all kinds of other great tricks to get better results out of the egg.  Unfortunately, it's also costing a small fortune.  :)  Let's see, bag of Fogo on the way, maverick, extra grill and hardware to raise it, APL's book, and on and on.  That doesn't even count the number of things on the "I want" list.

But a lot of that paid off with last night's cook.  I love those little lamb loin chops, so I thought I would do some on the Egg for the first time.  Co-opted the APL recipes and coated with fresh mint, oregano, S&P and a little brown sugar.  Made a glaze with shallots, garlic, red pepper (and cayenne), more mint and some Apricot preserves that I had left over from making APL's BBQ sauce last weekend (not pictured) for pulled pork (damn that stuff is good).

Put the lamb on raised direct at about 400 to 100 degrees, then dropped to the fire ring at full blast, glazed and seared to 130ish.  While the lamb was raised, I used some other ideas stolen from here (thanks!) and soaked some Zucchini in balsamic and grilled some Romaine and made a salad out of it.  That worked out really well.

Thanks y'all for your help, and please stop spending my money. 


:Dimage

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NOLA

Comments

  • R2Egg2QR2Egg2Q Posts: 1,754
    Nice job. Looks like a great meal! You just reminded me that I have that APL book and that I should try some of his recipes.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • GriffinGriffin Posts: 7,617

    That looks wonderful. Hope my lamb chops come out as well tonight. What IT did you shoot for?

    Wait till you get the "I gotta have another Egg" bug...

    :))

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • buzd504buzd504 Posts: 2,335

    Griffin said:

    That looks wonderful. Hope my lamb chops come out as well tonight. What IT did you shoot for?

    Wait till you get the "I gotta have another Egg" bug...

    :))
    I was trying to take them off at 130, so they would hit 135 - 138 after the sear.  It was hard to get a good reading with the small chops and the hot fire, so i took them off once, and they were around 120.  I used that chance to give them one more good glaze and then put them back for about 30-45 seconds a side. 

    With the variance in temperature between chops, I pretty much hit it right on.  The meat by the bone was a perfect rare.
    NOLA
  • henapplehenapple Posts: 15,966
    Nice
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • WeberWhoWeberWho Posts: 5,774
    That's the cheap stuff! Wait until you "need" more eggs!
  • Hi54puttyHi54putty Posts: 1,871
    Looks Really Good
    XL,L,S 
    Winston-Salem, NC 
  • calikingcaliking Posts: 9,981
    Bravo! Looks great. Spending other people's money is what we do best here! :)

    Speaking of which, do you have a good meat therm? Thermapen is not absolutely necessary, but a reliable one from Thermoworks is HIGHLY recommended.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • buzd504buzd504 Posts: 2,335
    edited February 2014
    caliking said:
     Speaking of which, do you have a good meat therm? Thermapen is not absolutely necessary, but a reliable one from Thermoworks is HIGHLY recommended.

    Yes, I got a purple one in the interim between joining the forum and getting my Egg.  Now I'm thinking I need an infrared temperature gun.
    NOLA
  • hapsterhapster Posts: 7,445
    Looks great! Nicely done and thanks for sharing the cook and photos :)
  • The food looks great.  But look at it this way.  Did you enjoy cooking it?  How much money would that meal cost you in a resturant?

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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