Whats your signature Egg cook?

robnybbq · June 2012

Well what is you go to, knock it out of the park cook on your egg?

What do you think is the best?

What do your guests think is the best?

Richard Fl · June 2012

My favorite is a Crown Roast of Pork. Like to serve during the holidays.

http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.html

Squeezy · June 2012

My ABTs are a hit with me and everyone else ... can't make enough at one time ...My ribs and butts do well.

demo · June 2012

Prime Rib is my fav. I use Dr. BBQ's method.

ClayWhite88 · June 2012

Gator Kabobs or Deer ham! Always turns out great and people love it!

BBQBeerman · June 2012

The beer I'm drinking while cooking on the egg is my signature

Duganboy · June 2012

Babybacks with Dizzy Dust.

brewcityegger · June 2012

The beer I'm drinking while cooking on the egg is my signature

My kinda guy!!!

Mine is my baby back ribs with my homemade beer glaze.

Lit · June 2012

I cold smoked some skirt steaks yesterday with some red oak and then hit them with a little Susie q and then some with cluck and squeal all purpose and some with DP cow lick. Then into the sous vide at 134 degrees for 24 hours. Got the salt block up to 600 and dropped a couple chunks of a whiskey barrel in for smoke and threw the skirts on for a couple minutes a side. love the meaty flavor and texture of these. A simple good cook that always impresses is meat loaf on the egg.

Brownie · June 2012

I know it's not impressive but my boys love grilled cheese.

Phoenix824 · June 2012

I know it's not impressive but my boys love grilled cheese.

Why do I think if I did that and asked my kids they would say the same thing. =((

My freinds and neighbors all say I should enter my baby backs in a competition but I know better. They are better than you can find in a restaurant around my small town but they are not competition worthy.

Doc_Eggerton · June 2012

These are pretty good. Bone end pork roast.

Friends and family also would argue for smoked salmon, stuffed peppers, or pizza. Nice that the Egg makes you a chef of many recipies.

fishlessman · June 2012

i dont know if its a particular dish, i like to cook things that ive never eaten before, some cooks are things ive never heard of before and randomely found. i like to cook them til i get them right to where i want them. most rescently ive been doing pissaladiere, its french style pizza served as an appetizer, the flavors ar too strong to serve it as pizza night, but in small servings, 12 or more slices a pie, its killer. herb crust with rosemary thyme and garlic, sauce is roasted scallions and garlic with anchovie balsamic and basil, topping is kalamata olives and anchovies, then gorganzola and fresh basil sprinkled on top after cooking. serving to guests i hide the anchovies in the sauce and everyone likes it, if they see an anchovie thats a different story
:))
ill make this a few more times and never make it again, then the journey continues for something new

tyenic1 · June 2012

Pretty much everything I cook on BGE is a signature dish!! ;)

BRush00 · June 2012

For me - the odd looking bbq in the backyard is the signature.

BGE Convert · June 2012

I know it's not impressive but my boys love grilled cheese.

Brownie, I see you have the CrayCourt CI grid. I have been thinking of getting one myself. Let me know if you like it or think it is worth the money. Thanks!

Smoker_Guru · June 2012

I know it's not impressive but my boys love grilled cheese.

Brownie, I see you have the CrayCourt CI grid. I have been thinking of getting one myself. Let me know if you like it or think it is worth the money. Thanks!

Convert, I have one and love it. Use it 60 - 70 % of the time.

BGE Convert · June 2012

sold. will order one next week

Brownie · June 2012

@BGE Convert I wanted it because it allows for more options (somewhat novelty over necessary) over other standard CI grids I've seen. I never priced others for a comparison of pros and cons vs cost, but I like mine. Maybe if I had had CI skillet and griddle I would not have been so eager for this set up. If it's affordable for you than I think you'll enjoy it as I do. Here is the link that sparked my interest in them.

hopkinsusmc87 · June 2012

Well Im new to cooking with the GBE so at this point in time I have to say Beef Ribs! I made them a few weeks ago and they were OUTSTANDING!

joe@bge · June 2012

Ribs...I do a variation of the Car Wash Mike's recipe. Excellent everytime.

Frachlitz · June 2012

Chicken filled with shallots, apple and rosemary. And with the brest wrapped in thick bacon slices.

Works every time, and everybody loves it!

ccpoulin1 · June 2012

Frachlitz,

sounds great! i will add it to the list

Little Steven · June 2012

Probably pork tendeloin sates and anything Indian

Baysidebob · June 2012

Spatchcocked chicken. I remove the breastbone as well as the backbone. I apply my home-made rubs. I do more impressive dishes but the spatchcocked chicken is totally reliable and better than any bird any guest has ever eaten. I do them direct on the top of an adjustable rig 35 minutes skin side down at 325 or so dome temp then flip until done. Easy! Crispy skin and moist meat every time with lots of uses for leftovers if there are any.

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Whats your signature Egg cook?

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