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Looking For A Cookoff Suggestion
My company participates in the local cookoff at the fair each year. We respresent the BGE pretty well for bunch of non-professionals.
The rules have chaged a bit this year as they have added a 'Chef's Choice' catagory. It has to be meat, but can't be pork shoulder/butt, pork ribs, or chicken.
We've thrown around some ideas...turkey, beef roast, even stick bologna. We have approx. 3-3.5hrs of cooking time.
Just wondered if anyone here might have some suggestions as to what the judges might like.
Thanks
Comments
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Are you competing in Martinez this weekend?
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No, it'll be in Paris, Tennessee on August 3rd and 4th.
We're just trying to get our ducks in a row and perfect whatever we choose.
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Smoked pork tenderloin, on a biscuit (also baked on the egg), with orange marmalade glaze.
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With pork butts/ribs and chicken off the table, presumably because they're competition categories, I wouldn't choose a different pork or poultry for my "choice" category.
Hmm... Tri-tip, rubbed, rig the Egg for direct cooking, then seared 3-4 mins each side at 500 dome, foiled while the Egg cools, roasted to medium rare at 300 dome, then rested 20 minutes before slicing across the grain.
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Fish with mango/pineapple salsa. Rack of lamb cut into lollipops.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Pizza with meat on it?LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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Anything wrapped in bacon
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I did a contest like that last summer. We had a beef category and a "Wild Card" category which was open to anything. Since you have to use meat in yours and you have plenty of time, you might want to get a little exotic. Our wild card entry was kabobs with venison, elk, and pheasant (placed 2nd). Our beef was tenderloin filets drizzled with a cream based zip steak sauce (1st place). Everything we cooked was on a BGE.Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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Gyros, With a Sauce. But that does sound plain. I guess since I have been thinking about it.
Salmon whit Chimichurri is pretty good.I did one last week and came out incredible.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Beef tenderloin steaks. The cooking will only take 20-30 minutes at most (T-Rex method...a big chunk of that time is waiting for the egg to cool) and you can spend 3 hours goofing off or making side items.
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beef ribs?
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Bacon explosion
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We slow roasted a rubbed chuck roast the other night at 250F dome with mesquite smoke in 3 hrs. Foiled it at 165F IT and pulled it at 210F IT. It was fabulous.
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We slow roasted a rubbed chuck roast the other night at 250F dome with mesquite smoke in 3 hrs. Foiled it at 165F IT and pulled it at 210F IT. It was fabulous.
+1 pulled beef. Fantastic Smokey cook.
Bx - > NJ ->TX!!!All to get cheaper brisket! -
You could always do some sort of appetizer. MOINK Balls, Turtle Eggs, Aramdillo Eggs, wings, a fatty. I'd probably stay away from ABTs as I'm sure all the judges have had their fill of those...or maybe not. What do I know?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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You could always do some sort of appetizer. ..., a fatty. ...
I was unaware that this item could be considered an appetizer.....
Apparently I have something to try when i get home from work tonight....
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Ruhlman's Herb-Brined Smoked Turkey. His recipie calls for just the breast, but I did the whole turkey. Most fantastic turkey I've ever had.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Ruhlman's Herb-Brined Smoked Turkey. His recipie calls for just the breast, but I did the whole turkey. Most fantastic turkey I've ever had.
I really need to try this. I wonder how well it works with duck?XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe -
I really need to try this. I wonder how well it works with duck?
He has duck recipes.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Sorry for the late reply, haven't been near a computer for several days.
Thanks for all the suggestions. We'll be testing several out over the next couple of weeks.
Will post when we figure it out.
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Bacon explosion
I second the bacon explosion.Served on a biscut, Sliced, topped with an egg sunny side up.
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Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
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Doc_Eggerton do you have a link to that recipie?
No, but you need the book anyway http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_2?s=books&ie=UTF8&qid=1340061699&sr=1-2&keywords=ruhlmanNEED to try that :-)
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Cooked my first tri-tip yesterday, We were very happy with the way it turned out.
Coated it with some olive oil, then rubbed with Dizzy Dust Red Eye Express and BGE Gourmet Seasoning.
Seared at 600 direct on each side for 3 min...then cooled the egg down and went 350 indirect for 30-45min.
Any other rubs or marinades anyone likes? Keep in mind we only have 3hr to work with from start to finish.
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