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Slow forum, dough, and the experiment du jour

TroubleTrouble Posts: 276
edited 6:06PM in EggHead Forum
The forum has been a little quiet, lateley. In northeast Fla, it feels cold enough to hibernate, so I can only imagine that most of the rest of the country might be asleep (or preparing to go camping--yikes!).[p]Thanks for all the input on homemade dough and pizzas. I'm off to the store for supplies so that I can experiment tonight. Several family members are coming to town next weekend and I'm working on the menu. They've never had egged food. So...[p]Night one...Pizzas! With either Publix dough or homemade depending on today's results.
Night two...I think NB's Ginger Lime Chicken skewers. I was out of Tsunami Spin, but have remedied that sad situation.
Night three...big fat juicy steaks. Stuffed shrooms, too.
Night four...open for suggestions[p]What should I prepare for their last supper? Not fish; maybe pork, but I'm not sure. They like chicken a lot...maybe thighs w/cornstarch.[p]Your thoughts...?

Comments

  • StieetStieet Posts: 19
    Trouble,
    WDJD?
    Bread and wine?

  • TroubleTrouble Posts: 276
    Bruce,
    "WDJD?" What's that?[p]

  • Trouble,[p]Yes, it has been slow around here. If they like chicken, how about a beer can chicken? They are always a crowd pleaser. There's always my Blackened Tip Tip too. If they are into Tex Mex, Pork Tederloin with Apple Chipolte sauce is great too.
  • Trouble,[p]How about some of those smashed chicken roll-ups?[p]E
  • TroubleTrouble Posts: 276
    Trouble,
    which way do I go? which way do I go?[p]Thanks for the great suggestions. I haven't tried the smashed chicken rollups, yet, nor have I blackened the tri-tip, though I love the cut. Hmmmm....yes, I'll probably do one of these.[p]thanks, guys.

  • fishlessmanfishlessman Posts: 22,713
    100_0305.jpg
    <p />Trouble,
    some chili rellenos would go nice with that tritip. wish that were a tritip

  • MakoBBQMakoBBQ Posts: 230
    fishlessman,
    I need the ingredients to those chili rellenos!
    Thanks,
    MakoBBQ

  • TroubleTrouble Posts: 276
    makoBBQ,
    They look great, don't they.[p]Here is a post from the archives, not fishlessman's but they look similar (the photo was elsewhere in the thread--you can follow it back to the photo by clicking on the "in reply to" links).

    [ul][li]rellenos[/ul]
  • P9180043.jpg
    <p />Trouble, [p]I rolled the chicken the short way and the long way. The shorter and fatter rollups kept more of the cheese inside. Make sure you use the thin sliced bacon if you choose to do the roll-ups.[p]E[p]
    P9190044.jpg

  • fishlessmanfishlessman Posts: 22,713
    makoBBQ,
    these were all veggatables, but some pulled pork in there doesnt hurt

    [ul][li]rellanos[/ul]
  • TroubleTrouble Posts: 276
    Eggecutioner,
    Those taters look really good.[p]On the chicken--let's suppose for a moment that the guests like to stay on the leaner side of meats--chicken is great, but bacon might push it a little. Do you think they'll get dried out if I go without the bacon? Mad Max would say "proscuitto!" but it gets too dry for me on the outside.[p]Man, those potatoes look good.[p]J

  • MakoBBQMakoBBQ Posts: 230
    fishlessman,
    Thanks, they look great. I may try them this weekend.

  • Trouble,[p]You know there is ham and cheese inside. As far as the outside - If you didn't want to use the bacon, I think you could use just some olive oil. Now that I think about it you may even want to try the corn starch to get a crispy out side. It would be just like a Cordon Blue.[p]Potatoes (a.k.a. U.P. Potatoes):[p]1. Wash and slice in half, then dry.
    2. Butter both the cut side and the skin side.
    3. Coat both sides with Celery salt, pepper, garlic powder, and onion powder.
    4. Bake on cookie sheet @ 350 for about an hour to an hour and a half. (I have never done it on an egg, but I am sure it would be great. This is the reason I need another Egg.) :o)
    - The cut side should get golden and crispy. The skin side will be crispy too.
    5. Serve with sour cream, bacon, shredded sharp cheddar, and sliced green onions.[p]E

  • TroubleTrouble Posts: 276
    Eggecutioner,
    Excellent idea. Cornstarch it is. I usually do chicken breasts direct, raised. But I think I'll do this more gently and go indirect at about 300. Better have some nice sauce handy, just in case.[p]Thanks for the potato recipe. I thought they were twice baked (this way is much easier).[p]I think I have a menu! (darn, they'll have to come again if they want tri-tip).[p]again, many thanks.[p]Joyce

  • Trouble,[p]WDJD probably is what did Jesus do, you said it was for their last supper.....

  • BajaTomBajaTom Posts: 1,269
    Trouble,
    I stuff my chicken with some sauted mushrooms, onions, garlic, salt, & pepper. Sometimes I will blanch asparagus tips to put in the middle. LOl, Tom

  • TroubleTrouble Posts: 276
    Master Mason,
    Ah, thank you.[p]We call their last night here the last supper because when they leave, they're flying from Florida back home to Cleveland. In February. Last supper, I tell ya.[p]J

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