Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Looking For A Cookoff Suggestion

SeedguySeedguy Posts: 6
edited June 2012 in EggHead Forum

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

  • Z_EggineerZ_Eggineer Posts: 571
    Are you competing in Martinez this weekend?
  • SeedguySeedguy Posts: 6

    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.

  • NattChukkNattChukk Posts: 15
    Smoked pork tenderloin, on a biscuit (also baked on the egg), with orange marmalade glaze.
  • EldeElde Posts: 148
    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.
  • GrannyX4GrannyX4 Posts: 1,473
    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 !
  • JerkChickenJerkChicken Posts: 551
    Pizza with meat on it?
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Z_EggineerZ_Eggineer Posts: 571
    Anything wrapped in bacon
  • scooter759scooter759 Posts: 248
    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
  • TUTTLE871TUTTLE871 Posts: 1,316

    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.

  • njlnjl Posts: 851
    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.
  • fish8503fish8503 Posts: 30
    beef ribs?
  • ronthorontho Posts: 109
    Bacon explosion
  • SteveWPBFLSteveWPBFL Posts: 1,302
    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.
  • tazcrashtazcrash Posts: 1,851
    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! 
  • GriffinGriffin Posts: 7,308
    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?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BRush00BRush00 Posts: 365
    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....
    [Insert clever signature line here]
  • Doc_EggertonDoc_Eggerton Posts: 4,686
    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.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Doc_EggertonDoc_Eggerton Posts: 4,686
    Pics

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • troutgeektroutgeek Posts: 456
    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?
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • Doc_EggertonDoc_Eggerton Posts: 4,686
    I really need to try this. I wonder how well it works with duck?
    He has duck recipes.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • SeedguySeedguy Posts: 6

    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.

  • FliehighFliehigh Posts: 76
    Bacon explosion



    I second the bacon explosion.

     

    Served on a biscut, Sliced, topped with an egg sunny side up.

  • FrachlitzFrachlitz Posts: 17
    Doc_Eggerton do you have a link to that recipie?

    NEED to try that :-)
    Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
  • Doc_EggertonDoc_Eggerton Posts: 4,686

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • SeedguySeedguy Posts: 6

    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.

     

Sign In or Register to comment.