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BEYOND MAD MAX TURKEY

NJ-ProfessorNJ-Professor Posts: 86
edited 9:59PM in EggHead Forum
The amount of nakedwhiz hits and forum accolades validates my experience/testimony that Mad Max T-day Turkey is a success and justifiably a classic.
Since I'm brand new to the egg world.....what other SURE-FIRE BGE recipes deserve similar status.
Your help most appreciated!!!!

Comments

  • ZippylipZippylip Posts: 4,641
    we hope that the bubbacake will one day share a similar status, however, more research & development is needed and ongoing at this time :laugh:
    happy in the hut
    West Chester Pennsylvania
  • I would suggest trying AZRP's "The Chicken" recipe that can be found on NW site.
  • jeffinsgfjeffinsgf Posts: 1,259
    Shtrarker,

    Just about all of the recipes on thirdeye's "playing with fire and smoke" site:

    http://playingwithfireandsmoke.blogspot.com/

    deserve an equal status, in my opinion. I've never gone wrong following suggestions made on that site. If you're looking for a particularly interesting and rewarding thing to try, read his page on Buckboard Bacon. I may never buy packaged bacon again. In fact, I like it so much, I am going to make several 2 or 3 pounders for Christmas presents.
  • TomM24TomM24 Posts: 1,364
    Without question the TRex steak is on the list
  • FlaPoolmanFlaPoolman Posts: 11,672
    Another great and easy one by AZRP

    I\'ve made these at several fests now and am always asked, what did you put on these? Here it is. -RP
    Ingredients: 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butterflied • 2 Clove Garlic, minced • 1 tsp Kosher salt • 1 tsp Paprika • ½ tsp Cayenne pepper • 2 tsp Lemon juice • 2 Tbs Olive oil
    Instructions: These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam\'s club. Take 1 tsp of kosher salt and 2 garlic cloves(minced) and mash them into a paste with the side of your knife or a mortar and pestal(easier). Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade until well coated, then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won\'t curl tight but you can pretty much tell when they are done, don\'t overcook! Let them rest for a few minutes and enjoy. -RP
  • SSN686 shrimp burgers, WessB,sliders are classic. Bunch of different variations on chili. Who first did ABT'S?
  • i'll second that commotion!! .. .once you've bought a 2 inch ny strip and t-rexed it properly, you'll never eat a steak in a restaurant again!! .. i haven't eaten a steak in a restaurant in 6 years now. .. . even if i'm in a high end restaurant, i'll order something that i won't normally eat at home (like rack of lamb or lobster) ... .
  • jeffinsgfjeffinsgf Posts: 1,259
    Friends that were in Maine flew two lobsters to us, live packed in seaweed and a little dry ice. After cooking fresh lobsters in a stock I made myself, I'm ruined for that in restaurants, too. :S
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