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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

Let's see some Christmas dinner pictures !

Village IdiotVillage Idiot Posts: 6,951
edited December 2012 in EggHead Forum
We had rib roast (choice, not prime), tamale cornbread dressing, popovers, and apple dumplings.




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For appetizer, I made a Shrimp and Crab dip.  It was outstanding.  I'm thinking it will be da bomb in some ABT's in the near future.

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Dripping Springs, Texas.
Just west of Austintatious

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Comments

  • bud812bud812 Posts: 1,356
    Very nice.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • CPARKTXCPARKTX Posts: 974
    Turkey and orzo salad, kept it simple. Had a sparkling cider (we're expecting, so no champaign this year...or at least not rubbing it wife's face at Christmas)
    image.jpg 952.9K
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    LBGE & SBGE.  Central Texas.  
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  • jfm0830jfm0830 Posts: 938
    Great-looking spread VI! The table setting is very festive looking indeed. I hope everything was as good as it looked.

    I'm about an hour and a half into my first standing rib roast on the BGE. The temps on the BGE are so well-controlled even though the air temperature is in the mid 20s. I feel sort of useless right now. I'm certainly not used to having free time in the middle of making dinner on Christmas.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • GriffinGriffin Posts: 6,768
    45min s into our first prime rib. the rain just turned to frozen precipitation, not snow, but not rain.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • MickeyMickey Posts: 16,113
    Gary I want to try your tamale cornbread dressing.
    I did a naked ham Sun morning for lunch today in Plano.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • henapplehenapple Posts: 13,855
    PR...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mickey said:
    Gary I want to try your tamale cornbread dressing. I did a naked ham Sun morning for lunch today in Plano.
    It's really good, Mickey.The recipe is from The Homesick Texan.

    Dressing, Tamale cornbread

    --------------------------------------------------------------------------------

    Ingredients:

    2 tablespoons Butter, divided

    1/2 medium Yellow onion, diced

    2 cloves Garlic, minced

    4 cups Cornbread, crumbled

    1/2 teaspoon Cumin    

    1/2 teaspoon Sage

    1/4 cup Cilantro, chopped

    3 Jalapeno , diced, seeds removed

    1 cup Corn, frozen

    4 ounces Pepperjack Cheese, shredded ( 1 cup)

    6 Tamales (pork, beef, or chicken), chopped

    2 cups Chicken broth (or turkey)

    to taste Salt & Pepper

    Directions:

    1. Preheat oven to 350 degrees

    2. In a large cast-iron skillet, melt the butter on medium-low heat. Add the onions to the skillet and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

    3. Once cooked, remove the skillet from the heat and transfer the cooked onions and garlic to a large bowl. Add to the large bowl the crumbled cornbread, cumin, sage, cilantro, corn kernels, diced jalapeños and pepper Jack cheese. Stir until well combined. Gently stir in the chopped tamales, and return the dressing to the skillet. (Alternatively, you can place the dressing in a greased 9x9 baking dish.)

    4. Pour over the dressing the chicken broth and gently stir to combine. Adjust seasonings and add salt and pepper to taste. Cover the skillet with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes or until top is lightly browned and the edges are crisp.

    5. Yield 8 servings

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NativetexanNativetexan Posts: 26
    edited December 2012
    I pecan smoked a ham for Christmas lunch yesterday (sorry, no pics) along with sautéed spinach, tortilla soup, grilled asparagus, cranberry sauce, grilled sweet potatoes, homemade rolls, etc etc.   I also tried my hand at cold smoking.  For whatever reason, I didn't have much luck with the soldering iron technique and finally made the paint can/dryer hose contraption as seen on the nakedwhiz site.   I cold smoked a side of salmon and it was awesome.  Lessons learned 

    1) Make sure you have a steady stream of good smoke.  You don't want to be fighting with the smoker in the middle of this
    2) This is a time intensive process
    3) If you're going to do this, you might as well do a lot of it. Smoking 5 pounds of salmon takes as much time as smoking 8 ounces
    4) a good filet knife really helps

    My wife and Rosie my 5 year old would eat it all at once if I let them.   Can't wait to try this again!
     
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  • sneak peak of mine...won't be ready for a few hours. image
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  • It looks dry aged, MQ.  Is it?  Either way, it will be incredible.  Just look at the marbling !!!!! image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • yep...28 days. here's shots before i trimmed a bit.image image
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  • U_tardedU_tarded Posts: 1,253
    That is beautiful mq.

    Vi I booked marked this for that stuffing recipe yum!
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  • top pic is natural light....shows how dark the meat got...bottom was with a flash.
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  • U_tarded said:
    That is beautiful mq. Vi I booked marked this for that stuffing recipe yum!

    thanks! it was a fun project. we'll find out if it was worth my efforts in a little bit.
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  • TjcoleyTjcoley Posts: 3,422
    edited December 2012
    Ham (Brined pork loin, apple wood smoked) Mimosa's for brunch , with Grand Marnier French Toast.  Prime rib is on now and will be ready in a couple hours.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Coming up in a separate post -- pic heavy!
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  • To try to offset the carbs eaten at lunch (dressing and dumplings), the wife fixed onion soup (from homemade beef stock), and I grilled scallops with bacon jam topping.

    image

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • top pic is natural light....shows how dark the meat got...bottom was with a flash.

    Natty light on Christmas? You should be ashamed :)) That looks incredible though. Can't wait to hear how it tastes.

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  • jscarfojscarfo Posts: 398
    Prime rib perfecto reverse sear
    image.jpg 1.7M
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  • jscarfojscarfo Posts: 398
    Oh yea colossal shrimp
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  • I forgot how to post the pictures and Photo Bucket has changed since I used it last. so I apologize for simply posting links. Anyone know where I can learn the new system? It is hell getting old!

    Uncle Phil
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  • <iframe src="http://s2.beta.photobucket.com/user/kj4hi/story/21159/embed width="600" height="400" frameborder="0" scrolling="no"></iframe>
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  • Well, none of those worked!

    image

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  • <iframe src="http://s2.beta.photobucket.com/user/kj4hi/story/21159/embed width="600" height="400" frameborder="0" scrolling="no"></iframe>
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  • Uncle Phil,

    The way I do it is to click on the picture icon and put the URL in the drop down box.  
    icon.jpg 21K
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • First turkey on the egg. Stuffed with onion,celery, and apple. Rubbed on some evoo,salt and pepper.
    Iced the breasts for 30 min. Almost exactly 4 hours in the egg @ 350 degrees. Dead on the recommended 12 minutes a pound. Thanks for all the good information and advise. Walt
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  • Uncle Phil.  I saved the pictures to My Documents and then wrote my comment. Under the comment box click attach file then Browse. Go to my documents and select your photo and click open. Repeat for rest of the photos you want. Then click "Post". That is how I just did it.
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