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Salado recipes
Comments
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@Cen-Tex-thanks for the brisket run-down. When people who were sober (someone was?) give it the home-run then it's worth trying to capture. I'm guessing you were 250*F on the cooking grate or was that dome-(won't matter much over 20 hrs though)? Will have to adapt to the proverbial Kentucky Jelly flat and see what I get.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I cooked Pacific Rim Flank Steak. On the way up, the meat fell off the bike, and a mobile phone booth (automobile) ran over it. I think that made it more tender.
Steak, Pacific Rim Flank
1-2 lb. Flank steak, or flap steak
1 cup Teriyaki Marinade
1/2 cup Onion , chopped
1/3 cup Honey
1/3 cup Orange juice, fresh
1 tablespoon Rosemary, chopped fresh
1 tablespoon Sesame Oil, dark
1 clove Garlic
Pepper
Directions:
1. Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.
2. Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.
4. Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired.
Notes:
This recipe won the 1997 National Beef Cooking contest, and it uses a relatively cheap cut of meat. It is one of Pam's favorite recipes.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
lousubcap said:@Cen-Tex-thanks for the brisket run-down. When people who were sober (someone was?) give it the home-run then it's worth trying to capture. I'm guessing you were 250*F on the cooking grate or was that dome-(won't matter much over 20 hrs though)? Will have to adapt to the proverbial Kentucky Jelly flat and see what I get.
Here's a 1 week supply for VI. The reviews are hilarious.
______________________________________________I love lamp.. -
I posted my recipe card copied from a word document. I guess the folks at BGE thought it was too controversial.Be careful, man! I've got a beverage here.
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nolaegghead said:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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) I'm so glad you're posting again VI. You make me laugh!Flint, Michigan
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@Cen-Tex: That brisket was the bomb diggity!! The new standard against which my briskets will be measured. I blinked and it was gone - luckily I blinked *after* I got some.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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The Cen-Tex Smoker said:Nola's special cocktail recipe:1) Pour out half a can of coke zero2) Fill can to brimming with Evan Williams Black3) lift can to mouth and ingest4) 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.But I think it took too much time. Revised recipe:1) Pour out half a can of coke zero Take one Nola2) Fill can to brimming with Evan Williams Black3) lift can to mouth and ingest4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I wonder how many lies Pinocchio would need to tell to achieve the lengths of success that VI has?VI vociferous virility was the vanguard of Salado. He displayed panties as his Vespa streamers to show the victorious conquest that was his "performance" at the Eggfest.
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Eggcelsior said:I wonder how many lies Pinocchio would need to tell to achieve the lengths of success that VI has?VI vociferous virility was the vanguard of Salado. He displayed panties as his Vespa streamers to show the victorious conquest that was his "performance" at the Eggfest.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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VI was wearing the 3 wolf moon T-shirt under his "My other bike is a Harley" T-shirt....
______________________________________________I love lamp.. -
I heard he looked like this:Except the jeans were cut-off Daisy Dukes.
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nolaegghead said:VI was wearing the 3 wolf moon T-shirt under his "My other bike is a Harley" T-shirt....
) ... I mean, ....__________________________________________Dripping Springs, Texas.Just west of Austintatious -
RAC and Cali King- Thanks! Gad you like the brisket. It's always fun to do a good one for friends. We all know how they can be so I'll take them when I can get them.NOLA- HilariousEggcelsior- HilariousVI- Well played sirKeepin' It Weird in The ATX FBTX
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.The Cen-Tex Smoker said:RAC and Cali King- Thanks! Gad you like the brisket. It's always fun to do a good one for friends. We all know how they can be so I'll take them when I can get them.NOLA- HilariousEggcelsior- HilariousVI- Well played sir
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. -
<P>Here's what I was going to make had I been able to go.</P>
<P>
<TABLE border=0 cellSpacing=1 cellPadding=3 width="100%">
<TBODY>
<TR class=sectiontableentry1>
<TD vAlign=top width="25%" align=right><B>Description:</B></TD>
<TD vAlign=top width="80%">Satay: [Ckicken on a Stick (My Daughter)]<BR>I do this recipe several times a year. It always goes well and no leftovers especially if there are kids around I usually do pork tenderloin, boneless skinless chicken breast and thighs with the same marinade. The chicken breast I remove the filet and slice the breast lengthwise about the size of the tender. After the marinade I flatten the strips with the palm of my hand. Leave thighs whole.</TD></TR>
<TR class=sectiontableentry2>
<TD vAlign=top width="25%" align=right><B>Ingredients:</B></TD>
<TD vAlign=top width="80%">
<TABLE>
<TBODY>
<TR>
<TD><SPAN class=recipe_quantity>• ½</SPAN> <SPAN class=recipe_unit>lb</SPAN> <SPAN class=recipe_ingredient>unsalted butter</SPAN></TD>
<TD><SPAN class=recipe_quantity>• ¼ </SPAN><SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>brown sugar</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• ½</SPAN> <SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>chopped onion</SPAN></TD>
<TD><SPAN class=recipe_quantity>• 1</SPAN> <SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>naturally brewed soy sauce</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• ¼</SPAN> <SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>grated ginger</SPAN></TD>
<TD><SPAN class=recipe_quantity>• 1</SPAN> <SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>kecap manis (indonesian sweet soy sauce)</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• ¼ </SPAN><SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>lemon juice</SPAN></TD>
<TD><SPAN class=recipe_quantity>• ½</SPAN> <SPAN class=recipe_unit>Cup</SPAN> <SPAN class=recipe_ingredient>teriaki sauce</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• 1</SPAN> <SPAN class=recipe_unit></SPAN><SPAN class=recipe_ingredient>zest from 1 lemon</SPAN></TD>
<TD><SPAN class=recipe_quantity>• 30</SPAN> <SPAN class=recipe_unit></SPAN><SPAN class=recipe_ingredient>or so bamboo skewers</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• 6</SPAN> <SPAN class=recipe_unit>Clove</SPAN> <SPAN class=recipe_ingredient>garlic (rough chop)</SPAN></TD>
<TD><SPAN class=recipe_quantity>• 2</SPAN> <SPAN class=recipe_unit></SPAN><SPAN class=recipe_ingredient>pork tenderloins</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• 2</SPAN> <SPAN class=recipe_unit>Tbs</SPAN> <SPAN class=recipe_ingredient>or more hot chile flakes</SPAN></TD>
<TD><SPAN class=recipe_quantity>• </SPAN><SPAN class=recipe_unit></SPAN><SPAN class=recipe_ingredient>Katjup Manis = equal parts molasses, teriaki and soy sauce</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• 3</SPAN> <SPAN class=recipe_unit>Tbs</SPAN> <SPAN class=recipe_ingredient>coriander seed</SPAN></TD>
<TD><SPAN class=recipe_quantity>• bunch </SPAN><SPAN class=recipe_unit></SPAN><SPAN class=recipe_ingredient>coriander/cilantro leaves as garnish</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• 2</SPAN> <SPAN class=recipe_unit>Tbs</SPAN> <SPAN class=recipe_ingredient>cumin seed</SPAN></TD></TR>
<TR>
<TD><SPAN class=recipe_quantity>• 1</SPAN> <SPAN class=recipe_unit>Tbs</SPAN> <SPAN class=recipe_ingredient>mustard seed</SPAN></TD></TR></TBODY></TABLE></TD></TR>
<TR class=sectiontableentry1>
<TD vAlign=top width="25%" align=right><B>Instructions:</B></TD>
<TD vAlign=top width="80%">Soak skewers in water<BR>Toast coriander, cumin chile flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle.<BR>Melt butter in saucepan and cook onion, garlic, ginger and lemon zest over medium heat until onion is transparent.<BR>Add spices, lemon juice, teriaki soy and ketjap manis and boil 5 minutes. Allow to cool to room temperature<BR>Cut pork into 1" pieces and pound flat ¼"-3/8". pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated<BR>
<P>Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill close lid for 5 minutes. Open lid, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another five minutes and check colour for doneness. Any satays that are not brown and caramelised can be finished with the lid open.<BR>Srain marinade if desired bring to a boil for five minutes</P></TD></TR>
<TR class=sectiontableentry2>
<TD vAlign=top width="25%" align=right><B>Notes:</B></TD>
<TD vAlign=top width="80%">Serve satay as a meal with rice and salad with a little of the marinade drizzled over the rice.<BR>Serve as an appetizer with spicy peanut sauce (commercial brand or blend chunky peanut butter, fish sauce, thai chili sauce, cashews and peanut oil to a mayonnaise consistency)</TD></TR></TBODY></TABLE></P>Steve
Caledon, ON
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lousubcap said:@Cen-Tex-thanks for the brisket run-down. When people who were sober (someone was?) give it the home-run then it's worth trying to capture. I'm guessing you were 250*F on the cooking grate or was that dome-(won't matter much over 20 hrs though)? Will have to adapt to the proverbial Kentucky Jelly flat and see what I get.:-/Keepin' It Weird in The ATX FBTX
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Wait wait. CT at SXSW while 17 year old stays home watching the cook?
Me: coolest guy ever.
CT's progeny: Screw you dad. -
Eggcelsior said:Wait wait. CT at SXSW while 17 year old stays home watching the cook? Me: coolest guy ever. CT's progeny: Screw you dad.
all true, but I would have taken him in a second. Our venue was 21 and up with no exceptions so I couldn't get him in my own freaking corporate event. His favorite band was playing and I hung out with them for 2 hours after the show drinking beer. I sent him pics but he was somehow still not happy for me.Keepin' It Weird in The ATX FBTX -
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No. Frightened Rabbit. he's met them before at another show we went to 2 years ago. great guys. Nicest rockers you'll ever meet.Little Steven said:Not Carolyn Wonderland I assume?
Keepin' It Weird in The ATX FBTX -
Funny, I have met the guys in Billy Talent. Don't know if you get them down there but all are really good guys
Steve
Caledon, ON
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I heard the brisket was the bomb..but aThe Cen-Tex Smoker said:The Brisket:
12 lb choice PackerFat 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 Chunks4 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
little bird told me that your recipe was more like this:
Step 1: wake up at 6am and start off with a Bloody Mary
Step 2: drive to Franklins with a ice chest loaded with beer and liquor.
Step 3: wait, drink, wait, drink, drink
Step 4: order a 12# whole brisket
Step 5: Throw brisket in the empty chest that you killed while waiting in line.
Step 6: 4 hour cooler rest while driving to Fest (psssst- this is the secret. Don't tell anyone).
Step 7: Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands
I'm trying not believe it, but I honestly think Travis is just mad the brisket wasn't prepared using his method.Just a hack that makes some $hitty BBQ.... -
Funny. Nola, centex, and I had a good long talk about "my method".Be careful, man! I've got a beverage here.
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I am certainly not above such things....cazzy said:
I heard the brisket was the bomb..but aThe Cen-Tex Smoker said:The Brisket:
12 lb choice PackerFat 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 Chunks4 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
little bird told me that your recipe was more like this:
Step 1: wake up at 6am and start off with a Bloody Mary
Step 2: drive to Franklins with a ice chest loaded with beer and liquor.
Step 3: wait, drink, wait, drink, drink
Step 4: order a 12# whole brisket
Step 5: Throw brisket in the empty chest that you killed while waiting in line.
Step 6: 4 hour cooler rest while driving to Fest (psssst- this is the secret. Don't tell anyone).
Step 7: Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands
I'm trying not believe it, but I honestly think Travis is just mad the brisket wasn't prepared using his method.
Keepin' It Weird in The ATX FBTX -
I would have loved to be there. Did you ever expect it to blow up bigger than the Harlem Shake?travisstrick said:Funny. Nola, centex, and I had a good long talk about "my method".
Just a hack that makes some $hitty BBQ.... -
It was pretty funny. I'm going to run the view count up even higher now that I know it drives him nuts (and that.....gasp.......he doesn't even cook that way anymore.) What are the people to do?Keepin' It Weird in The ATX FBTX
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I think we should make a post monthly that links noobs to that thread so everyone knows how he does it!The Cen-Tex Smoker said:It was pretty funny. I'm going to run the view count up even higher now that I know it drives him nuts (and that.....gasp.......he doesn't even cook that way anymore.) What are the people to do?
Just a hack that makes some $hitty BBQ.... -
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And here is the Chicken Tikka thing we did at the after party:Keepin' It Weird in The ATX FBTX
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