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I cooked some'en: Lasagana all on the Egg

JLOCKHART29JLOCKHART29 Posts: 5,897
edited 12:20AM in EggHead Forum
Except the noodles. Title wouldn't let me put that in! :P One lb ground chuck and one lb loose Itialian sausage browned in dutch oven. Add one 14 1/2 oz can fire roasted tomatoes, 6 oz can tomato past, 8 oz tomato sause, 2 tps each dryed bassel and oragino, 1/4 onion chopped fine and 4 large cloves garlic chopped fine after draining grease. Simmered indirect at 325 pit uncovered for 2 hrs with lots of presimmon wood.

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I do not like creamy things such as ricota cheese ect so layered permashion and motzerella with the meat sause and noodles in the La creuset.

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Baked at 325 for 45 min. with more presimmon wood and enjoyed a nice magarita while sharpening the knifes.


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Jake approved of course!! ;)

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Comments

  • Beanie-BeanBeanie-Bean Posts: 3,092
    Nice cook, JL. The death peppers may be the extra little kick that puts that one over the top. Never tried a lasagna without the ricotta, but I remember what you told me about the cream cheese on the ABTs a while back, too. The last pic looks really great, and I was checking out the Hattori knives after someone posted a link to the japanese chef knives site. That's some nice steel you got there. I'd be afraid to use that, especially after having some lemonade ;)

    Sure is nice to be back after the trip to Dallas...
  • "Sparky""Sparky" Posts: 6,024
    Looks great JL :woohoo:Glad to see that Jake approves.If not,I bet he would turn around and drop you a gift :lol:
  • Little StevenLittle Steven Posts: 27,885
    JL,

    Nice cook man! Was it smokey? Have you tried wrapping the riccota in cheesecloth and wringing it out? I do that and then mix it with mozzerella.

    Steve

    Steve 

    Caledon, ON

     

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Looks really good there JL.

    Kent
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Thanks Mike. Did the sharpening b4 the limonade! Had a hard time getting that, as bill says "scary edge", tonight as didn't hold enough pressure with finger tips on the water stone. Finnaly got it though. The thing about the Hattori is the steal. I can lay a razer edge on 3 Chicigo Cultery knifes in the time it takes me to do same to the Hatorri BUT the Hattori will scare ya when done!! ;)
  • looks great..
    two death peppers but no ricotta?? :laugh: :laugh:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    If Jake did Sparky he might end up the "secreat ingrediant" next time! :laugh: After 20 years togeather he's more house broke than most dogs actually. Very ,very rairly does he go on out shoulder and when he does he flys back to his pen as he knows the diciplan is about to commence!!! :pinch:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Steven don't care. Just got this "tick" with that kind of stuff. Mayonase, cream cheeses, butter, ect just don't do 'em. As to the smoke it was great. Probably used a 5 inch diameter by 6 inches long cut into wedges for this cook as kept smoke comming out the whole time. The trick was not only was it on the finnal product but I simmered the meat/tomato mix with smoke also so the taste was threw the whole product.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Smart @$$ :laugh: Creamy stuff is kind of like Kriptinite to me!! Notice how small the Death peppers are? Still put you in a coma woss!!! :P
  • BeliBeli Posts: 10,751
    JL..... Already added to my favourites.........GREAT!!! we all will miss you in Atlanta.
  • Little StevenLittle Steven Posts: 27,885
    JL,

    Try wringing it out man, It isn't creamy, more like cheese curd.

    Steve

    Steve 

    Caledon, ON

     

  • hey JL,
    did your death peppers look anything like this while growing?
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Those look like common Habanera's. The "Death Peppers" as bill named them are actually Carribian Reds. Very simmular to the habanero except turn a deep red when ripe and are supposed to be hotter but once you reach habeneros who cares!! :laugh: Really nice bush you got there! ;)
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Hear they are growing.
    1stsjune123.jpg
  • ZippylipZippylip Posts: 4,368
    JL, that is my kinda cookin, that looks great, you eat like a king on a regular basis
  • OK now that i see the pic i used to get them from jamaica and they are good dipped in chocolate just like a strawberry for desert.
    if you don't sweat you can't get the endorphin rush....
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Good night man!!! We would kill each other if we got togeather eating this stuff. Chocolate covered death peppers for desert?!! Sounds exciting!! :evil:
  • GunnarGunnar Posts: 2,010
    Very enjoyable. I like seeing some of these alternative cooks.
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