Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Birthday cook ideas?

My birthday is next week and SWMBO said, "What are you making for your birthday dinner?" 

It took a moment to register.  What am I cooking myself for my own birthday?  Something about that sounds wrong.  Shouldn't this be my day? Shouldn't I be served my favorite meal?  Why am I cooking it?  But, it's not like I want anything other than Egged food.  And I'll be damned if someone else is touching the Egg.  Cooking my own birthday meal it is! 

So what should it be?  Objectives are as follows:

1.  Go big. 

2.  Cost and time not factors...to an extent.   

3.  Cooking for 5

4.  Knock the socks off of my father in law (who will be in town for two weeks)

5.  Already on the menu during my father in law's stay:  deep dish pizza, pulled pork, babyback ribs, ABT's (so these are out for birthday meal ideas)

 

What should it be?

LBGE since June 2012

Omaha, NE

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Beef tenderloin or bone-in prime rib! There are plenty of posts on here about how to do it.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • robnybbqrobnybbq Posts: 1,903
    Or some killer thick dry aged steaks from a butcher.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Richard FlRichard Fl Posts: 8,092

    Prime rib and Lobster tails are my favorite for a special occasion.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1

  • When we were having a big last family meal before marrying off my oldest daughter in April, here was the menu she selected:

    Ribeyes with blue cheese chive butter (salted, rested, brushed with tiger sauce and seasoned with montreal steak seasoning, and then cooked up high on ARig and finished with reverse sear on cast iron grate, topped with blue cheese butter)

    Grilled Asparagus

    Grilled Bread

    Grilled Onions

    Roasted Smashed Potatoes (Cooks Illustrated recipe)

    Here is a link to this dinner with recipes and photos (and if you want to step the ribeyes up even another notch, you can serve on top of the Pioneer Woman's onion/cream/blue cheese gravy--check her website for that recipe)

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1314889&catid=1#

     

    PS--I get the whole cooking for yourself thing--time to start working on the menu for what I fix myself for our Father's Day meal--right?

     


     

  • CigarSmokinEggerCigarSmokinEgger Posts: 213
    edited June 2013
    robnybbq said:
    Or some killer thick dry aged steaks from a butcher.


    This is the route I'd take and I just might add in some lobster as RichardFl mentioned :)

    For my 45th, I also made my own cake and my own ice-cream, didn't mind as I cook better than my wife!

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I will say that the advantage with individual steaks is that it might be easier to get different levels of doneness if, God forbid, someone wants something more than medium rare.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Tomohawk steaks
  • thetrimthetrim Posts: 1,491
    Runza and a Valentino's Pizza
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
Sign In or Register to comment.
Click here for Forum Use Guidelines.