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What's on your GT3 list (Got To Try That)

TjcoleyTjcoley Posts: 3,422
edited July 2012 in EggHead Forum
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

  • nolaeggheadnolaegghead Posts: 15,463
    I want to make a firebox to deliver cool, dry smoke to the egg and cold smoke salmon and make beef jerky.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • allitnilsallitnils Posts: 109
    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!
  • TjcoleyTjcoley Posts: 3,422
    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
  • stikestike Posts: 15,597
    @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
  • misumisu Posts: 213
    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. 

  • FxLynchFxLynch Posts: 433
    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.  
  • stikestike Posts: 15,597
    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
  • FxLynchFxLynch Posts: 433
    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.
  • misumisu Posts: 213
    Stike: cool, I'm saving a couple from your list that I haven't tried yet


  • GriffinGriffin Posts: 7,076
    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.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 15,463
    @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.


    That's a great idea - I can probably make a smoke box out of wood in my shop with several wire shelves.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 17,502
    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
  • Bacon
    Corned Beef/Pastrami
    Salmon
    Ham
    Pichana
    paella
    Sourdough 
    A Pie
    Cake

    Simi Valley, California
  • GriffinGriffin Posts: 7,076
    Chicken sausage with basil, cheese and sun-dried tomatoes
    Mexican Chorizo

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • robnybbqrobnybbq Posts: 1,817
    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....


    THIS and more

    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
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Stike-- is there a recipe floating around for Chris's pork belly? Don't see one on the recipe section of his website? Thanks
  • tazcrashtazcrash Posts: 1,851
    Moink balls, 
    Bacon explosion.
    Bacon explosion modified using ground beef, and cheddar to make bacon cheddar burger roulade
    Turkey drums, 
    Prime rib

    and lastly... 
    A well executed pizza!

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • stikestike Posts: 15,597
    edited July 2012
    @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
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    That looks awesome...thanks!
  • EggucatedEggucated Posts: 212
    edited July 2012
    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."
  • misumisu Posts: 213
    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
  • bigphilbigphil Posts: 1,387
    edited July 2012

    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.
  • KristinnnKristinnn Posts: 133
    Bacon explosion
    Stuffed zucchini boats
    baby back ribs (they are waiting in freezer)

    im trying to eat more veggies so i need some good veggie recipes.  
  • bigphilbigphil Posts: 1,387
    edited July 2012
    did Griffins pineapple cake turned out awesome next on the list is a cheese cake 
    Large 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
  • allitnilsallitnils Posts: 109
    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.

  • nolaeggheadnolaegghead Posts: 15,463
    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.

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • stikestike Posts: 15,597
    edited July 2012
    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
  • jeffcaputojeffcaputo Posts: 15

    @M~Q:
    had a hard time finding it.  was actually woodoggies that posted it.... sorry.

    here:>>> Woodoggies' Roasted Pork Belly
    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.


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