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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
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Anybody cook them on the egg? Technique?
mad max beyond eggdome
slice them into about 1/3 inch thick planks ...brush a little olive oil on them and then dust them with a little dizzy pig pinneapple head rub (or raging river rub is good too). . ..grill them direct at around 400 degrees (preferably on a raised grid). . .turn them after about 8 - 10 minutes. . don't let them burn. . .with about 5 minutes to go sprinkle a little mixture of cinammon/sugar on them .. .
I just put them on w/ the meat. finish in mircowave once the meat is ready to eat. Cut down the middle and add sour cream and fresh chives.
Low and Slow till they are soft. I have done them hot and fast too but for some reason they are yummier when roasted low and slow.. 250-350 degs..
Sour cream and chives on SWEET potatoes?? Butter and Cinnamon but not sour cream and chives...
But if you like it .... :P
Humphrey Chimpden Earwicker
exactly how we do them, too, max. i usually plank them the long way though, and leave the skin on. i get fewer slices, but they are easier for me to handle, and saves me the paring time.
absolutely one of our favorites veggies off the grill. that and summer squash and/or zukes, done similarly. (olive oil, salt, pepper)
I do pretty much what Mad Max said, sometimes if I am cooking them with something that is going to finish much faster I will par-boil them a few minutes, pat dry, evoo, dust and cook.
Last fall I stocked up for the winter. To bad it didn't last all winter. :(
Here I stuffed a butternut squash with a sweet potato. Yum yum :P
These are my favorite:
Tumeric Sweet Potatoes
1 large sweet potato, peeled, washed, and cut into 1/4 inch thick slices
1 red bell pepper, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon lime juice
1 teaspoon ground turmeric
1 teaspoon dried cilantro
Combine the pepper, onion, oil, lime juice, salt, and spices, then add sweet potatoes and turn until coated well. Marinate in the refrigerator for at least an hour.
Set up your grill for a direct cook over medium-high (400°F) heat.
Using a slotted spoon, remove the vegetables to a vegetable basket or griddle, reserve the marinade. Grill the vegetables for about 6-8 minutes, until grill marks appear and they begin to soften. Turn and grill the other side for another 6 minutes. Return vegetables to the reserved marinade, toss to coat and set aside.
Food & Fire
- The carnivorous ramblings of a gluten-free grill geek.
nuke them until cooked, cut in half the long way, generous sprinkle of dizzy pig pineapple head, and then on the grill face down until I get some nice grill marks.
I've done them that way as well....I've also boiled those planks some first to get them going, then on the grill for the finish...depend on room, timing, and what I'm cooking.
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