An observation and a request

Village Idiot · March 2012

I have read that there are people who consider us, on this forum, to be newbies and uninformed Eggheads. All of the "experts" have gone elsewhere to show off their expertise. Although I agree with the fact that a lot of "experts" frequent other outlets, I beg to differ that our forum is lacking expertise. I have seen very imaginative cooks from a lot of you and you have inspired me to reach out further in my quest for improvement.

So, I would like to challenge you to seek creative cooks and post them for us to learn. Also, plating the dish is a fun and an artistic outlet for us frustrated artists.

The internet is full of recipes for us to try. Think of some restaurant that you loved the entree, and find a similar recipe on the internet that you can adapt to the Egg.

Just a thought. Just a request.

paulheels · March 2012

Aww hell. Who gives a hoot. Cooking BBQ is simple. I've shown numerous people how I cook pork shoulders and they can cook them as well as I can.
People just too damn big for tha britches on message boards. People here are helpful, insightful and just plain ole nice. You don't find that much on the Internet.

Paul

Doc_Eggerton · March 2012

Your wish is my command. I have something I have been meaning to do, I will make sure I post pics. Meanwhile, my last creative cook.

paulheels · March 2012

Damn a expert too. Everybody is an expert, blah blah. Just cause you got a bunch of posts by your name doesn't make you an expert. Tho people think it does.
This is not directed towards anyone. Especially on this board. Just people who have that "expert" mantra.

Paul

Village Idiot · March 2012

You've done well, Grasshopper. Now, travel to Italy or Spain, or Bangladesh (no, scratch the last one).

:))

travisstrick · March 2012

I agree, Gary. Let's do it.

Village Idiot · March 2012

Damn a expert too. Everybody is an expert, blah blah. Just cause you got a bunch of posts by your name doesn't make you an expert. Tho people think it does.
This is not directed towards anyone. Especially on this board. Just people who have that "expert" mantra.

Paul

Paul, I didn't mean to ruffle any feathers. I was hoping to cause us to try to go beyond the spatchcocks and Trex's. I am certainly guilty of that too.

Perhaps I was wrong. Sorry.

Mighty_Quinn · March 2012

Thanks VI...love the idea of taking it up a notch. I'm in! <):)

IrishDevl · March 2012

There is more beyond Trex and Spatchcock? Now I know you are just joking, VI, you....

IrishDevl · March 2012

So baloney and such?

The Naked Whiz · March 2012

VI, I don't think you are wrong. Let's just say I see a lot more newbies here (regardless of their cooking expertise) than "the other place", and I think it is because this is the official forum linked to by the official website. I don't think it's a bad thing, just the way it works. New owners find this place first, and this is where they come for help and to share their experiences. I think anyone here would enjoy and benefit from some of the non-butt, non-steak, non-spatch cooking that get's done. So, I applaud your request.

Here's a photo of a maple-planked brie I did, based on a recipe provided by Beli (either you know him or you don't). This was easy, fun and really good to eat. The recipe is on my website under Recipes, Miscellaneous.

Doc_Eggerton · March 2012

I am planning on Bauernfruhstuck.

IrishDevl · March 2012

Can we point out these so called experts? I just want to know who we are talking about. I haven't seen this, but if anyone wants to go somewhere else than good riddance. I like this forum just the way it is.

Village Idiot · March 2012

@Whiz. Thanks. Beli is a good friend of mine and is a major reason I wanted to go to Salado. I don't care how long someone has had their Egg. Once they have mastered temperature control, it's up to their creativity to come up with an exceptional dish. A creative mind is not dependent on the length of time they have owned a piece of ceramic.

I didn't mean to refer to any "the other place", but I was reacting to a statement I did read elsewhere.

Village Idiot · March 2012

Can we point out these so called experts? I just want to know who we are talking about. I haven't seen this, but if anyone wants to go somewhere else than good riddance. I like this forum just the way it is.

No, IrishDevl. Holster your firearm. This is a positive thread.

IrishDevl · March 2012

VI, I don't understand you sometimes, you start a thread with some extremely vague information. Can you be more specific? I mean kind of nonsense if you ask me.

"Somebody said we weren't cool, because we only grill and BBQ on our egg, so let's be sure to create some real cool stuff so we will show them" - come on man.

Village Idiot · March 2012

No, ID. Not to show "them". Only trying to improve our collective abilities. If all I see from you are spatchcock chickens for two years, I'm going to quit reading your posts. If you're happy with that, then I applaud you.

mikey5874 · March 2012

I was told of this forum from a friend that has had his egg for years. I may have found the forum on the egg site myself or maybe not. I have had my egg two weeks and already ready to" branch out" for new things. No matter what recipe I find online, I will usually make my own by adding or subtracting. I think that is how cooks no matter the "expertise" is should do it. I have found this forum to be of great help in finding my way to better cooks on my egg. I am also glad that people here love cooking, from anyone who needs to know how to start coals to Whiz and his informative websites. From a "newbie at eggin', not cooking". I could care less what people think, I have found that the more one seems to know, the more the legend grows.

cazzy · March 2012

I read something similar or the same in a huge Char Griller thread.

Mickey · March 2012

It is like Whiz said more newbies here. One real good reason is this forum is so much easier to work and look at. We had to learn how to do the other forum (it was the only forum). Now with both, this is just easier to nav. Yes the guys on the other forum have large numbers next to their name (hell, I have a few myself), it is not makeing any of us better cooks. Just have been posting more(in years more). Guys I like this forum, I like the other forum. I wish more of you would try the other forum and more of the "other" guys would come over here and take advantage of this. I am tellling you guys, "THEY" are nice people and you can learn as well as "THEY" can learn from you. Those of you who make Salado or any Fest will find after spending a few hours with someone who loves these eggs as much as you do, you have a new friend forever.

Village Idiot · March 2012

I did not want to make this the "this forum" vs. "the other forum". I just wanted to try to inspire folks here to, perhaps, raise the bar and stretch out for more creative cooks.

I see I have failed miserably, and am sorry I posted in the first place. I'm sure there will be follow on posts complaining how this forum is "badmouthing" the other. So silly.

travisstrick · March 2012

Gary, I totally know how you feel.

mikey5874 · March 2012

I can see where you are coming from Vill, look forward to the future cooks.

Mighty_Quinn · March 2012

I totally get your point VI....I'm much more of a foodie than a bbq lover and would totally enjoy seeing more creative cooks shared. I embrace the challenge of raising my own creative bar....thank you!

Rebellab · March 2012

VI, I know what you are talking about. I have had my egg for six months and I didn't spend anytime at the other forum because I didn't like the format, not the people. I am guilty in that I do not post often about experiences nor I have posted about cooks. I enjoy reading each and everyone. I especially like the photos. I will make an effort to post photos and experiences to do my part. There are a number of people on here that are "new" because they found this forum thru the egg website. That is the nature of the beast. As you said if it doesn't stay interesting, they will move on.

IrishDevl · March 2012

I have no issue with any other threads, I wish them the best. Enjoy this thread, and I do check in on the other BGE thread from time to time. They do some good stuff.

paulheels · March 2012

@VI. Haha you didn't ruffle any feathers. I got more hair than feathers anyway. I have issues with message boards and people. BBQ websites seem to be mostly void of all that frap. Atleast the two or three I visit.
That's all!

Paul

Ragtop99 · March 2012

I've been grilling for a couple decades, but I'm one of those egg newbies that you speak of. This forum made the transition to the Egg much easier than it would have been. This forum is easy to use, friendly, and provides answers quickly. It's hard to beat that.

I'll apologize in advance, but I like my BBQ pretty simple, so not too often will I have anything cutting edge to post.

walleyv · March 2012

I will be attempting to do something creative with this cabbage this weekend.....just not sure what yet. For reference that is a regular size plate in the background.

daveyray72 · March 2012

Agree with Ragtop...I've been grilling and smoking for years, but this community has helped shorten the learning curve with the egg. Good Q is not always just about creativity...consistency is at least as important. I would rather have the skill to cook killer steak each and every time, than to get it good 1 out of 3 times because I am always changing what I do.

As a "newbie" I appreciate the people here, and I will continue to participate even when considered the grizzly old vet. I also participate on thesmokering, and find that community to be similar with the friendliness and the willingness to help out with honest but not mean spirited comments.

thebtls · March 2012

How about some stuffed peppers...

Ingredients
€ 5-6 Large Green/Orange Bell peppers
€ 1 Lb. Medium Italian Sausage
€ ½ Lb. Lean Ground Beef (organic)
€ 6 Large Green Onions, diced
€ 10 oz. Yellow Saffron Rice (pre-cooked) –Substitute White
€ 8 oz. finely shredded Parmesan cheese
€ 48 Oz. Tomato Basil Pasta Sauce (2-24 Oz bottles)
€ 2 Cups Mozzarella, finely grated
€ 4 Large Garlic Cloves peeled and minced.
€ Celery Salt and Garlic Pepper (to taste)
€ Extra Virgin Olive Oil (EVOO)

Preparation
Cut tops from peppers and remove membranes and seeds; for more tender peppers, par-boil for 5 minutes and drain
Cook Saffron Rice in 2 ½ Cups of boiling water in a 4 Qt. Emile Henry Stew Pot with a drizzle of EVOO
Bring BGE to full flame and drizzle EVOO into a Emile Henry Cassoulet and brown the sausage, ground beef in a drizzle of EVOO with the green onions, celery salt, garlic pepper and diced garlic.
Spoon pasta sauce into 13” Emile Henry Roaster about 1/2” deep
Mix the rice into the browned meat in the cassoulet with the parmesan cheese in the cassoulet and stuff the peppers with the mixture.
Sprinkle 1 cup of Mozzarella cheese over peppers then pour remainder of Pasta Sauce over peppers
Sprinkle remainder of Mozzarella cheese over the top
Remove Grid and replace with Plate Setter positioned with the legs DOWN; close lid and stabilize temperature to 350-375 degrees and bake for 45 minutes.

A printer friendly version of this is on my blog site; here is a jpeg version too.

http://www.bigtsbge.blogspot.com

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An observation and a request

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