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2 Hour Patriotic Cookoff
Fellow Eggheads,
At my work we are having a Veteran's Day cookoff. What do you think I should make for it? Requirements below:
1. Must be cooked at site
2. Must be a meat main dish (no sides)
3. Must be finished in 2 hour time window
4. Extra points could possibly be given for patriotic theming
Any input welcome and appreciated! And eggessories are not an issue!!
Comments
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Traditional brined and smoked turkey with a Pilgrams hat filled with oyster stuffing and a cornucopia of Atomic (we invented the bomb) Buffalo (very American) Turds (we have those too).
______________________________________________I love lamp.. -
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What is Yankee Pot Roast? Are there any veterans on the forum today? What do you like?
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can you clarify the timeframe? 2 hours to fire up the egg/cook and serve, or two hours at the egging cooking and serving?
And why are there 3 comments and 2 from Canadians so far?
Toronto, Canada
Large BGE, Small BGE
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sorry my ideas - pulled pork pizza, or even weirder - cheeseburger pizza (very American),
Toronto, Canada
Large BGE, Small BGE
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- You might want to use a more tender cut than chuck, maybe bottom sirloin to get it done in two hours
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 lbs chuck roast
- 1/4 cup bacon drippings (rendered from about 1/4-pound bacon)
- 1 tablespoon vegetable oil
- 2 cups canned beef broth
- 2 cups water
- 2 garlic cloves, crushed through a press
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 small boiling potatoes, peeled and quartered (about 1 1/4 pounds)
- 2 -3 medium turnips, peeled and quartered (about 1 1/4 pounds white turnips)
- 4 -6 medium carrots, cut into 2-inch lengths
- 1/4 cup parsley
Directions:
1In a small bowl, combine the flour, salt, and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour.2In a Dutch oven or flame-proof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown evenly, turning to color all sides, about 30 minutes. Add more oil, if necessary, to prevent sticking.3Add the beef broth, water, garlic, thyme, and bay leaf. Reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, turning the roast occasionally.4Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 to 40 minutes longer.5Remove the meat and vegetables from the Dutch oven; place on a large platter and cover loosely with foil to keep warm. Discard the bay leaf.6Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour. Place the Dutch oven over medium-high heat and whisk in the flour mixture. Bring the gravy to a boil and boil until thickened, 2 to 3 minutes. Stir in parsley.7Slice the pot roast and serve with the vegetables and gravy.Steve
Caledon, ON
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You're gonna think I'm crazy, but my Dad served and it IS Veteran's Day. He loved when my Mom made S.O.S. It doesn't have to taste like sh...er, crap. She got it to taste pretty good. Anyway, it's an off-the-wall suggestion.
I don't have the recipe at the readly like LS. I gotta find it if you're interested. Prolly why I'm interested in the recipe software thread.
Flint, Michigan -
My Dad was a Korean war vet. They called it chipped beef on toast. They hated it all the same
Steve
Caledon, ON
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The Brits call it BCOS. Bloody Crap on a Shake. Actually, I just made that up. Might be better bloody rare though.
______________________________________________I love lamp.. -
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I remember Mom making it one time and my buddy comes over who frequently angled for a dinner invite.
"That smells good. Whatcha makin'?"
Mom replies, "Creamed chip beef on toast."
"Huh?" says he.
I decided to be helpful. "Sh!t on a shingle."
That night the appetizer was Dial soap.
Flint, Michigan -
SOS around an Army post. I was an Army brat, grew up with it. To your cook. You can do a 11/12lb spatchcocked turkey in app 90 min.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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