Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Egghausted...

Man, another three Egg cook.

My routine cooks are for dinners and lunches, so I cook much more than is indicated for a single meal.  Oh and X3 eaters.

Did our usual couple of days veggies, salmon for tonight and tomorrow's lunches, and beef for the frozen lunch resources.

Salmon done on the LBGE in a basket, with a raised grid, direct at 350.  15 minutes on the skin side and 5 on the flip, until the internal was at least 130.  Rubbed with Traeger Sweet.

The beef was done on the MBGE (I thought about joshing you guys that it was a huge cut on the XL), 400 raised direct, until the internal was 140 or more.  Rubbed in McCormack Montreal.

Two veggie baskets on the XL.

Pics to follow.



XLBGE X 2, LBGE, MBGE and lots of toys

Comments

  • How are you liking the med? Mine has been great so far. I wish I had gotten the pair sooner.
    Be careful, man! I've got a beverage here.
  • How are you liking the med? Mine has been great so far. I wish I had gotten the pair sooner.
    Working quite well as our, more or less, dedicated meat cooker.  I used it for the first time tonight with a High-Q, and that seemed to work well.  Heated fast and was stable.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 15,360
    Your opus magnum!   Is that top round or flank?
    ______________________________________________
    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 

  • Doc_EggertonDoc_Eggerton Posts: 4,489
    edited November 2012
    The beef is the good old generic "London Broil".

    Oh, and even after eating the salmon meal, I could not resist a few bites of the beef.  For nothing special, it turned out pretty good.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • My high que is in the mail :)
    Be careful, man! I've got a beverage here.
  • Looks tasty Doc
  • Doc_EggertonDoc_Eggerton Posts: 4,489
    edited November 2012
    My high que is in the mail :)
    My LBGE was very fussy about maintaining heat.  The HQ solved that.  The MBGE seemed to be the same way, so straight to the HQ.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • KoskoKosko Posts: 535
    Will you move next door to me doc?
    Peachtree City, Ga Large BGE
  • That's quite a spread ya got there Doc!  I bet it smelled almost as good as it looked and tasted even better!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • nolaeggheadnolaegghead Posts: 15,360
    The beef is the good old generic "London Broil".

    Oh, and even after eating the salmon meal, I could not resist a few bites of the beef.  For nothing special, it turned out pretty good.
    Ah, thought it would be labeled like that.  London broil is usually done on top round or flank.  Looks to me like flank.  Very nice.  You cook efficiently and eat well.
    ______________________________________________
    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 

  • Doc_EggertonDoc_Eggerton Posts: 4,489
    edited November 2012

    That's quite a spread ya got there Doc!  I bet it smelled almost as good as it looked and tasted even better!
    Ha, I reheated last night's boneless chicken and veggies for lunch, and my boss came sniffing around and asked if I was the source.  I said yes, I just finished some left over chicken.  He said, no way, that was smoked German sausage or something.  We've all experienced coworkers displaying disbelief over the smell of our veggies.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Plano_JJPlano_JJ Posts: 448
    If I didnt know any better, I would say you eat pretty damn good =P~
  • Greeno55Greeno55 Posts: 617
    Doc, I'm always looking for ideas to cook bulk for the week. Do you just store your cooked veggies in a Tupperware-like container and just reheat them in the radiation box?
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • Doc_EggertonDoc_Eggerton Posts: 4,489
    edited November 2012
    Greeno55 said:
    Doc, I'm always looking for ideas to cook bulk for the week. Do you just store your cooked veggies in a Tupperware-like container and just reheat them in the radiation box?

    Refigerate, and they are good to reheat in the MW for several days.  Don't get them too cooked to begin with.  Hot and crispy works, soft and mushy not so much.

    We do meats in snack sized bagges for just the right portion size.  Sometimes leftovers but often cooked specifically for freezing.  The best single item we use is smoked turkey thighs.  I am getting ready to do a 32 thigh smoke to refresh our supplies.


    XLBGE X 2, LBGE, MBGE and lots of toys

Sign In or Register to comment.