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Friday Night Fish Fry

Clay QClay Q Posts: 4,418
edited November -1 in EggHead Forum
Lake Superior trout and whitefish. Trout are the taller pieces, those are mine. :lol: DianaQ gets the whitefish. Simple is good. Cast iron skillet, egg at 400 degrees and when the pan is hot I spoon in clarified butter then toss the fish in.
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The trout was deeeelish, :cheer: a youngster caught in deep cold waters. A light breading by Louisiana Fish Fry is always excellent. The salad of baby greens from Diana's square inch garden rounded out this Friday night dinner. Peach crisp later tonight.
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Eat more fish, it's good for you.
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Comments

  • That looks CRAZY good! Like out of a magazine
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • HossHoss Posts: 14,587
    YOU KILLIN ME!!! That looks MITEEFINE! :)
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  • Suer Summer Meal!!! Not too shaby for the waist line either B) Great pics
    www.finandflame.com

    www.oldfishinglure.com
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  • Harleydog77Harleydog77 Posts: 217
    Looking good Clay! I really like the presentation on the salad. I will have to try that one!
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  • Clay QClay Q Posts: 4,418
    The peach crisp with vaniller ice cream shoots this healthy dinner to bits. :ohmy: And there is a few calories in tequila spiked lemonade as well. :whistle:

    What the heck, all in moderation is what I say. But yeah healthy to eat and fish is load with the good stuff the doc's tell us to eat. I'm good with that. :)
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  • Clay QClay Q Posts: 4,418
    Hey Yates,
    Thanks and yeah, fish is great from the egg. Keep the fish outa the house for cookin is a plus as well.

    I'm practicin thighs, just bought another package and will work on crispy skin tomorrow. I want really crispy skin, not easy to do.
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  • Harleydog77Harleydog77 Posts: 217
    That is cool that you are practicing. I agree that crispy skin is important also. I have a rack of baby backs on the egg right now (practicing). I am excited for our competition.
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  • SammiSammi Posts: 224
    Nicely done and presentation is everything. I'm hoping to try this with some north of Superior walleye.
    Sudbury, Ontario
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  • Clay QClay Q Posts: 4,418
    Thanks Hoss. I won't post pic's of the peach crisp, might induce heart failure. :whistle:
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  • Clay QClay Q Posts: 4,418
    Great! I bet those ribs will turn out real good. Enjoy!
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  • Clay QClay Q Posts: 4,418
    Thanks. Just a plane old Cannon A590 in one hand and a tequila gold on ice in another.
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  • HossHoss Posts: 14,587
    OOOOHHHHHH! PEACHES!!!! POST EM! PLEASE! PRETTY PLEASE! :laugh:
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  • Clay QClay Q Posts: 4,418
    Canadian Walleye is outrageously good. Enjoy!
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  • NICE!! You've got some awesome pictures!!
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  • Austin  EggheadAustin Egghead Posts: 3,308
    Very nice. The fish looks perfect.
    Eggin in SW "Keep it Weird" TX
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  • Clay QClay Q Posts: 4,418
    Thanks Jerry. The tricky part is preventing the camera from melting on those macro shots while the food is still cookin. :laugh:
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  • Clay QClay Q Posts: 4,418
    Joan,
    Thanks much. I'm wishing you cool rain down by you, startin to look like a dust bowl. :(
    Your new Woo ring will be a favorite, nothing beats a good raised grid setup for cooking. Congrats on your excellent Texas sized steak! Impressive!
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  • Clay QClay Q Posts: 4,418
    I just finished my breakfast. Peach crisp, vaniller ice cream and dark roast Sumatra java. :woohoo: (can't stop eating this crisp)

    I know what your thinking... shame on me, not healthy, but I'm feeling mighty fine.... ;)

    This weekend on tap; Pulled pork TENDERLOIN samitches!
    Stay tuned to this station...
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  • I love it, CLay. It looks fabulous.
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  • HossHoss Posts: 14,587
    NO!!!!! :laugh:
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  • BarbeeQBarbeeQ Posts: 4
    Clay that fish look great. I will do that with soon Hogfish and Grouper.
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  • Clay, but fruit is good for you :whistle:
    in a crisp or not ;)
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