Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Squiddly Diddly Success

GretlGretl Posts: 670
edited 4:51PM in EggHead Forum
Well, Nature Boy...I picked up the gauntlet you threw down and prepared High Temp Squid this weekend. It was SO good that Jim uttered his most-frequently used word for Egged food, "awesome." The squid was SO tender it practically melted. I didn't know how to serve it and keep it hot since I had to do it in 3 batches and then slice the bodies. So I prepared extra sauce which I nuked it so it was good and hot. I served the sliced squid on a platter surrounded by steamed broccoli florettes and covered with the hot sauce. I sprinkled it with chopped scallions and chopped fresh cilantro and added some quartered fresh limes. Rice on the side. Yum. Thanks, NB, for the super recipe!! We'll certainly prepare it often.


  • Nature BoyNature Boy Posts: 8,496
    Cool! Not only did you have great success, it sounds like, but you pushed it to a new level with your presentation. Sounds like a great idea...the broccoli, scallions, limes and cilantro. Wish you had some pictures of those gourmet presentations you often speak of![p]Thanks for the fine report!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • GretlGretl Posts: 670
    Nature Boy,
    The best picture would be of Jim licking his plate!
    Unfortunately, I don't have a digital camera. Yet!

Sign In or Register to comment.
Click here for Forum Use Guidelines.