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Need Awesome recipe

lrkay19lrkay19 Posts: 15
edited March 2012 in EggHead Forum
Doing a family egg cook off need a appitizer and a meat
That will blow familys socks off. First thoughts were
Wings and a pork loin. Any other ideas.
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Comments

  • Mike8itMike8it Posts: 468
    I have a awesome jalapeño popper dip for an appetizer if you are interested. Just let me know and I'll send it to you
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  • billyraybillyray Posts: 1,116
    We have shrimp alot, here's what we do. Marinate the 21-25 count size peeled and deveined, tails on shrimp from Costco, in 1/4 cup EVOO, along with 1 tsp. kosher salt, 1 tsp. granulated garlic, 1/2 tsp. fresh ground black pepper and 1/2 tsp. cayenne pepper. Mix this all together, cover and refrigerate for 1 hour. Skewer on pre soaked skewers and cook at 325-350 for approximately 2 minutes a side, until opaque in color. Nice little kick from the peppers.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • lrkay19lrkay19 Posts: 15
    Sounds great guys thanks.I Think i will do both and pull
    Wings
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  • Appetizer(s):
    1.) Moink Balls: http://eggheadforum.com/discussion/comment/1118566#Comment_1118566
    2.) ABTs: http://eggheadforum.com/discussion/1137344
    3) Drago's-Style Chargrilled Oysters: http://eggheadforum.com/discussion/comment/1150195#Comment_1150195

    (there are MANY variations to #1 & #2 listed above - do a more thorough search & you should find MANY different variations you can try, or use ingredients that you know you & your family will like & modify it for you!!)

    Meat:
    1.) Personally, my favorite (and best) cooks so far have either been a combo hot tubbed / Trex steak w/ DP's Raising the Steaks or Cowlick rub (depending on whether you want a Montreal Style or not), or the recent pork spare ribs I just did.

    Best of luck, and take lots of pics!!

    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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  • Doc_EggertonDoc_Eggerton Posts: 4,112
    Want details on this?
    Before - Stuffed Peppers 2-23-12.jpg
    3648 x 2736 - 3M
    Before - Stuffed Peppers 3 2-23-12.jpg
    3648 x 2736 - 2M
    After - Peppers 2-23-12.jpg
    3648 x 2736 - 3M
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Mike8itMike8it Posts: 468
    Yes I do!!! Looks like a nice cook
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  • Doc_EggertonDoc_Eggerton Posts: 4,112
    Jalapenos, chillies, and cubanellas.  You need a pepper rack.  Core and remove the pulp and seeds.  Stuff with pepperoni and grocery store "Mexican cheese" mix.  I top off with a funnel made with the pepperoni and a cap of cheese.  I lock the cap in with a tooth pick.  For the Cubanellas you can use a wedge of Jack.  Chorizo is also good to use.  Use indirect heat and cook at 300 or less for about 25 minutes.  You can also wrap in bacon, but that increases the cook time.  They come out hot, and have juices inside so be careful.  The jalapenos are the hottest, but they all can be spicy and it varies from pepper to pepper.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Mike8itMike8it Posts: 468
    I will be doing this soon, thanks Doc!!!
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