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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Cook Catch Up

BuckeyeBobBuckeyeBob Posts: 647
edited September 2012 in EggHead Forum
One of these days, I am going to have more time on my hands that I can post my cooks in a timely basis but just ain't happening right now.  Rest assured that all of these cooks were aided by all of you on the board and I do appreciate it.

Although it gets a bad rap, there are some interesting recipes in the Big Green Egg Cookbook, especially when I got it on Amazon for like 15 bucks on sale. I decided to make the Chili-Spiced Pork Tenderloin with Caramelized Blackberry Sauce.  I changed it to Cherry sauce since that was the preserves I had on hand.  We served it up with some Hasselback potatoes although we made those inside. It was excellent although I would reduce the sauce more as it was a little thin.  Here are some pics:

Pork coming off of the Egg

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It was pouring while I was cooking so I had to improvise

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Final plate with Hasselback potatoes and Green Beans

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Over Labor Day, cooked a variety of things but unfortunately didn't get pics of everything.  In addition to the below, we did scallops on the salt block and also Steven Raichlen's Chicken under a Brick.  So sorry I didn't get the pictures but I swear, it happened.  

First try at ABTs on the Egg.  Stuffed with Cream Cheese, garlic, cilantro and lime juice.  So good.

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Also made a chocolate chip cookie in my Cast Iron Skillet cooked on the Egg.  Actually, the first Baking I have done.  I got the recipe from a post by Griffin with the recipe on his blog.  Here is the link.  http://griffinsgrub.wordpress.com/2012/06/28/cast-iron-peanut-butter-chocolate-chip-cookie/  
It was really good and everyone loved it.

Cookie Dough before cooking

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And the finished product coming off

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Good stuff and I do promise I will try and be more current on my posts.

Buckeye Bob
Clarendon Hills, IL
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Comments

  • Thanks for sharing. I like the BGE cookbook. Thank God I didn't listen to some who didn't like it. Glad it is part of my collection.
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  • TjcoleyTjcoley Posts: 3,422
    Nice cooks.  Especially like the improv on the umbrella. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • It all looks great.  Cookies were not on my radar until now.  Keep taking pics!
    My actuary says I'm dead.
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  • dlk7dlk7 Posts: 1,003
    Great pics!  I haven't tried cookies yet - thanks for posting!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • DonWWDonWW Posts: 260
    Very nice.  After all the chatter and pics of ABTs, your photo of them has prompted me to try them this weekend.  Never done them before. 
    XL BGE.  Dallas, Texas.
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  • WolfpackWolfpack Posts: 1,384
    What are hasselback potatoes?
    Greensboro, NC
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  • Wolf pack, Here is the recipe I used but lots of me out on the web. http://www.letstalkbbq.com/index.php?topic=293.0 Basically, you cut slits into a potato but not all the way through. Put some melted butter over the top and some Parmesan cheese and then bake ever grill or oven. Really good.
    Clarendon Hills, IL
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