Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Meat Pies

Tried a recipe posted by @NibbleMeThis and made meat pies. For the filling, sautéed onions, red bell pepper, poblano, Serrano and leftover scraps of brisket; added shaved Swiss cheese. Cooked at 425, took about 20-25 minutes. Turned out great, I will definitely repeat and experiment with different fillings. Up next might try Jamaican meat pies.

I'm still learning how to use the pizza stone. My first batch was perfect; the second batch started to burn on the bottom before the tops were done, even though the temperature was the same. I just flipped them over and it came out fine, but not sure why it was necessary on the second batch.
LBGE & SBGE.  Central Texas.  

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