Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What's on your GT3 list (Got To Try That)
Tjcoley
Posts: 3,551
Based on some recent posts, a couple of things have landed on my Got To Try That (GT3) list:
Lasagna
London Broil
What is on your list of things you've seen on this forum and have got to try?
__________________________________________
It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
-
I want to make a firebox to deliver cool, dry smoke to the egg and cold smoke salmon and make beef jerky.
______________________________________________I love lamp.. -
I want to make a firebox to deliver cool, dry smoke to the egg and cold smoke salmon and make beef jerky.
ooh cold smoke salmon sounds like a challenge!Off to look for some recipes! -
I saw a post on the forum a while ago about using a mini Egg as a fire box to cold smile on a large Egg__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
@nolaeggead. easier to make a smoke box. you have the firebox already (the BGE). connect it to a cardboard smoke box, or a foam cooler, or another egg if you have one.
flexible 3" foil dryer vent hose, from the chimney of the firebox (BGE) to the smoke box further away with the hose on the ground.
ed egli avea del cul fatto trombetta -Dante -
For a cold smoke setup I use a soldering iron and a can of wood chips at the bottom of a clean egg but now it's too hot outside to do that.
-
I still haven't done a pork shoulder/butt on my Egg. I've done them many times on other smokers. I also want to get a stir fry setup and start doing that.
-
you guys need to aim higher!
try:
-paella
-mini-wellingtons
-osso bucco
-pork loin roullade or tenderloin roullade, for that matter ( a spiral-cut and stuffed roast)
-aged beef
-moink balls
-steak au poivre (in a small cast iron pan)
-pork belly ala Dizzy Pig (Chris Capell)
-egret's ham
-stuffed breast of veal
-grilled peaches or plums....
ed egli avea del cul fatto trombetta -Dante -
I forgot to mention, I have shown pictures of the "Grilled Lemonade" to my better half and I expect to be making some soon based on her response to the photos.
-
Stike: cool, I'm saving a couple from your list that I haven't tried yet
-
Paella
Pulled beef or third eyes peppered beef
Pichana
Pepperoni rolls
Those ate just done that come to mind. We've actually got a list at home.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
@nolaeggead. easier to make a smoke box. you have the firebox already (the BGE). connect it to a cardboard smoke box, or a foam cooler, or another egg if you have one.
That's a great idea - I can probably make a smoke box out of wood in my shop with several wire shelves.
flexible 3" foil dryer vent hose, from the chimney of the firebox (BGE) to the smoke box further away with the hose on the ground.
______________________________________________I love lamp.. -
mostly i see something i want to eat and go get the ingrediants
:Dnow going thru all the current threads i see truffles, thats something that will go in the bucket because even though i like the shroons, i aint paying for one of those truffles
fukahwee maineyou can lead a fish to water but you can not make him drink it -
BaconCorned Beef/PastramiSalmonHamPichanapaellaSourdoughA PieCakeSimi Valley, California
LBGE, PBC, Annova, SMOBot -
Chicken sausage with basil, cheese and sun-dried tomatoes
Mexican Chorizo
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
you guys need to aim higher!
THIS and more
try:
-paella
-mini-wellingtons
-osso bucco
-pork loin roullade or tenderloin roullade, for that matter ( a spiral-cut and stuffed roast)
-aged beef
-moink balls
-steak au poivre (in a small cast iron pan)
-pork belly ala Dizzy Pig (Chris Capell)
-egret's ham
-stuffed breast of veal
-grilled peaches or plums....
BTW - Thanks - I thought I was satisfied for a little while with the Lasagna but noooooo, you had to show me this list.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Stike-- is there a recipe floating around for Chris's pork belly? Don't see one on the recipe section of his website? Thanks
-
Moink balls,Bacon explosion.Bacon explosion modified using ground beef, and cheddar to make bacon cheddar burger rouladeTurkey drums,Prime riband lastly...A well executed pizza!Bx - > NJ ->TX!!!All to get cheaper brisket!
-
@M~Q:
had a hard time finding it. was actually woodoggies that posted it.... sorry.
here:>>> Woodoggies' Roasted Pork Belly
ed egli avea del cul fatto trombetta -Dante -
That looks awesome...thanks!
-
Griffin's Pineapple Upside Down Cake! I guess I should try ribs too. I've never been a fan of pork ribs and big country beef ribs are hard to find in Georgia.Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
-
I was looking for that belly recipe too, he did a demo at gafest and I was feet away but too busy cooking
I'll try to make it this weekend, thanks -
Griffin's Pineapple Upside Down Cake! I guess I should try ribs too. I've never been a fan of pork ribs and big country beef ribs are hard to find in Georgia.
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips. -
Bacon explosionStuffed zucchini boatsbaby back ribs (they are waiting in freezer)im trying to eat more veggies so i need some good veggie recipes.
-
did Griffins pineapple cake turned out awesome next on the list is a cheese cakeLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
-
i fantasize about being able to do johnny triggs ribs
-
Okay, I've compiled my list:
1- lox
2- paella
and then the list of things that I'll cook this weekend, which could potentially have fallen under the "got to try" list....
Saturday lunch: seared tuna
Sunday brunch: green eggs and ham
I'm particularly looking forward to cooking green eggs and ham on the big green egg, purely for the novelty factor.
-
I'm all over the lox. Or any of these variations, (stole the text from Wiki). Probably the only reason I'll go to Ikea anymore.
- Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia.
Today, however, the name refers to the milder brining, as compared to
regular lox (or belly lox), and the fish may come from other waters or
even be raised on farms. - Scotch or Scottish-style salmon.
A mixture of salt and sometimes sugars, spices, and other flavorings is
applied directly to the meat of the fish; this is called "dry-brining"
or "Scottish-style." The brine mixture is then rinsed off, and the fish
is cold-smoked. - Nordic-style smoked salmon. The fish is salt-cured and cold-smoked.
- Gravad lax or gravlax. This is a traditional Nordic means of preparing salmon. The salmon is coated with a spice mixture, which often includes dill, sugars, salt, and spices like juniper berry. It is then weighted down to force the moisture from the fish and impart the flavorings. It is often served with a sweet mustard-dill sauce.
Other similar brined and smoked fish products are also popular in
delis and fish stores, particularly in the New York City boroughs, such
as Sable (smoked cod), smoked sturgeon, smoked whitefish, and kippered
herring.______________________________________________I love lamp.. - Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia.
-
you can make lox in a couple days. i still have some cured salmon left over from easter (three weeks before, actually). and yes, it's still good. that's why they cured it after all. not for flavor, but to keep it
go buy a nice thick fillet of wild salmon or steelhead, and try it. there's no time like the present
ed egli avea del cul fatto trombetta -Dante -
@M~Q:
I was checking WooDoggies Pork Belly Roast recipe on greeneggers.com (link above) and it looks great. I was curious if adding wood chips for smoke would overpower the belly, i was thinking of using maple.
had a hard time finding it. was actually woodoggies that posted it.... sorry.
here:>>> Woodoggies' Roasted Pork Belly
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum