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Salado recipes

henapplehenapple Posts: 12,158
Thought I'd share my two cooks at Salado. I hope others will because i missed a bunch of them.
My first was stuffed pears. Red pears, peeled halved and hollowed out. I stuffed them with cream and cheddar cheese and walnuts, wrapped in Wright's bacon. I dusted with a rub i get in Nashville. I like goat cheese better but the kids hate it so i went with the normal. Try the goat cheese.
Stuffed poblanos were next. Roasted, peeled then cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo, wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I use habanero at home but couldn't find it in Waco.
All in all i was pleased.
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • Thanks for sharing.  You got any pix?

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

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

  • travisstricktravisstrick Posts: 4,554
    imageimage
    Be careful, man! I've got a beverage here.
  • lousubcaplousubcap Posts: 5,340
    Congrats henapple-not only do you bust your butt with manual labor but throw down some great sounding cooks.  Can't believe you couldn't find habanero in Salado but stranger things have happened I guess. Sounds like one hell of a great time.  Perhaps next year for me-
    Louisville
  • nolaeggheadnolaegghead Posts: 11,705
    Y'all made some gor-met tasty schtuff!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I'm hungry!  If it tasted as good as it looks, I'm sure its illegal.  Have mercy!

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

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

  • MickeyMickey Posts: 14,991
    edited March 2013
    Did the same cook for Salado as Plano. NAKED HAM / SMOKE ONLY Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • MickeyMickey Posts: 14,991
    Photobucket Pictures, Images and Photos This pic is the last one cooked at the house, same type ham. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • henapplehenapple Posts: 12,158

    Thanks for sharing.  You got any pix?

    I was so busy picking up shiner and coke zero cans i totally forgot. I actually didn't even get a bite of the pears...i did steal the last pepper though.

    I couldn't find habanero cheese but i only hit two places.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • That's what I'm thinking will happen to me.  I'll get so busy cooking that I'll forget to enjoy myself.

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

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

  • nolaeggheadnolaegghead Posts: 11,705
    I dunno where all those coke zero cans came from.  There were dozens. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 12,158
    I could tell you were watching your waistline....the way you poured half of the coke zero out.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • FoghornFoghorn Posts: 1,782
    Does anybody know the recipe - or who cooked - the apple tart toward the end of the day in Salado? Seemed to be Pillsbury dough wrapped around several thin slices of apple.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Nola's special cocktail recipe:

    1) Pour out half a can of coke zero
    2) Fill can to brimming with Evan Williams Black
    3) lift can to mouth and ingest
    4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)

    I must say it did look lovely. I'll have to try it soon.



  • nolaeggheadnolaegghead Posts: 11,705
    Ratio is a little exaggerated, that's the gist of it.  :D

    Travis told me to add a little of Gary's vanilla extract to make it x-tra special - tried it and it does (didn't they used to have Vanilla Coke?)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 26,497
    Nola's special cocktail recipe:

    1) Pour out half a can of coke zero
    2) Fill can to brimming with Evan Williams Black
    3) lift can to mouth and ingest
    4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)

    I must say it did look lovely. I'll have to try it soon.


    Kinda wasteful no? Couldn't you find an empty can in a dumpster?

    Steve 

    Caledon, ON

     

  • Ratio is a little exaggerated, that's the gist of it.  :D

    Travis told me to add a little of Gary's vanilla extract to make it x-tra special - tried it and it does (didn't they used to have Vanilla Coke?)
    They still do. They have vanilla coke zero as a matter of fact. It's great but I'm sure Gary's extract is way better than some chemical flavor cooked up in the Coke labs

  • nolaeggheadnolaegghead Posts: 11,705
    Maybe a little wasteful - I try pouring in a dry potted plant.

    Gary's extract is excellent, and very concentrated (as I found out pouring too much in my first drink)...
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • FoghornFoghorn Posts: 1,782

    "Kinda wasteful no? Couldn't you find an empty can in a dumpster?"

     

    That's Canadian thinking.  In Texas being wasteful is viewed positively. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • nolaeggheadnolaegghead Posts: 11,705
    That was perhaps the best brisket I've ever tasted.  Of course I don't live in Texas anymore.

    Going here tonight.  Ate there once before.  Stike would love it - so much charcutterie, so little time.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • That was perhaps the best brisket I've ever tasted.  Of course I don't live in Texas anymore.

    Going here tonight.  Ate there once before.  Stike would love it - so much charcutterie, so little time.
    Thank you sir. Simple but pretty tasty. 







  • Quite a little wednesday night you have planned. That place looks awesome



  • tamu2009tamu2009 Posts: 236
    henapple said:
    Stuffed poblanos were next. Roasted, peeled then cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo, wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I use habanero at home but couldn't find it in Waco. All in all i was pleased.
    OH MY GOD THOSE SOUND AMAZING AND JUST TOPPED MT TODO LIST
    -------------------------------------------------------------------------
    LBGE - Custom Table - CGW Swing Grate - Fastest Thermapen you can't see because it's camo- Been e-gging ever since 2013! - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
  • Got censored again. Geez. Guess it's not OK to say Thank you anymore.But thank you Nola. 



  • nolaeggheadnolaegghead Posts: 11,705
    John Folse is one of the cooking gods down here.  Literally wrote the encyclopedia on creole and cajun cooking.  http://en.wikipedia.org/wiki/John_Folse
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • doubledouble Posts: 1,214
    That was perhaps the best brisket I've ever tasted.  Of course I don't live in Texas anymore.

    Going here tonight.  Ate there once before.  Stike would love it - so much charcutterie, so little time.
    That place is friggin insane! We ate there at Nola's recommendation sat surrounded by the Charcuterie cabinets. I think it was just over $2k for 7 of us I was very glad I didnt have to pay! 
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 11,705
    Glad you liked it @double.  Alcohol can make the bill skyrocket.  The food is pretty reasonably priced (still ain't cheap).  Co-worker in town from corporate office is picking up the bill :)  I've thrown a BBQ party once a week for the last three weeks for corporate visitors, so I think I'm due some payback :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,705
    Here's my experimental pastrami recipe if I haven't listed it.

    12# brisket - trimmed all visible fat.  (prolly coulda just trimmed down to 1/8th")
    3/4 oz #1 cure
    Mickey's coffee rub (with cocoa powder added)
    Sealed in sous vide bag.  Refrigerated 2 days.  Dumped right in sous vide bath for 72 hours at 138F. 

    At fest, reheated at 131 for an hour and a half, then seared on egg.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • doubledouble Posts: 1,214
    For sure $240 btls of wine add up. I thought the food was really reasonable and totally worth it. The Charcutarie plate was great.
    Lynnwood WA
  • RACRAC Posts: 1,271
    The Brisket:

    12 lb choice Packer
    Fat cap trimmed to 1/8" or so. All hard fat trimmed off.
    Apply Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad Byron's can be very salty so don't go nuts. Just a light coating until it's covered is plenty)
    250 for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks
    4 hour cooler rest (psssst- this is the secret. Don't tell anyone)

    Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands


     

    That was some gooooood brisket! Some of the best i have had. Only lasted about 5 minutes.

    Ricky

    Spring, TX

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