Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

Our first Dutch Oven Cook

bubba timbubba tim Posts: 3,216
edited November -1 in EggHead Forum
LC gave me a 7 qrt Lodge DO for xmas. This is the first time we have ever used a DO on "Ole Lady". First a quick call to the master of DO, Grandpas Grub. After some helpful tips, LC and I were off to the races. When she was 10 years old, an old Portuguese woman named Florence, showed her how to make this soup. (God rest her soul) Caldo Verde or Green Soup is made with fresh choirizo, linguica, and chuck roast. 2lbs of kale and lots of other stuff. We will be making this for the meet and greet in Ocala and will share the recipe after.

Get the egg up to 450 deg with spider.

DSC00318.jpg

Add the chuck to sear.
DSC00323.jpg

then the choirizo
DSC00325.jpg

add other secret stuff

DSC00330.jpg

2lbs of Kale

DSC00336-1.jpg

flip the spider with legs down and bring to simmer. Egg was kept at 300 deg. We kept the lid on for the first 45 minutes. Added some wiskey chips and let smoke for 30 minutes.
DSC00347.jpg

Covered for the last 30 minutes and then served.
Gee, what should I drink with this?

DSC00352.jpg

You guessed it...

P9072800.jpg

LC had the Portuguese Shiraz....Go figure :woohoo: :woohoo: :woohoo:
SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP

Comments

Sign In or Register to comment.