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Next throw down- Cast Iron Cookoff! Big money! Big Prizes!
Comments
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I'll toss my hat in the ring. Not the most creative use of cast iron, but oh well.
Started off last Friday by grinding up 5 lbs of quality pork butt from Hirsch's meat market. Now the grinding plates aren't cast iron (they are cast steel), but you do have to treat them similar. Keep them rubbed down with oil or they will rust. Does that count for anything?
5lbs all ground up, spices and cheese mixed in and ready to sit overnight in the fridge.
Stuffed them the next day into 32mm hog casings. And then they sat in the fridge. When I finally got around to cooking them, I got my Egg up to 400F and plopped down a Cast Iron skillet filled with 232 oz of sauerkraut, some yellow onions, a bit of beer, butter, dry mustard, garlic powder, paprika, red pepper and some black pepper. I let that get warm for about 15 minutes before throwing in my cheddarwurst.
I cooked the wurst for 15 minutes, flipped and another 15 minutes and then put it directly on the grill.
Let that cook about another 10 minutes or so (IT temp was 150) and then pulled it.
Gotta show a sliced shot.
If you look real closely and squint your eyes, you can see a bit of smoke ring even. Anyway, not a very creative use of cast iron, but points for making my own wurst?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Nice Griff! Definite bonus points for stuffing your own sausage! I would deduct points for lack of Pineapple Upside down cake...but I know you are low carbin and that would be torture so we will let it slide .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I thought about a pineapple upside down cake or a giant cookie, but my self control kicked in. Or rather....I knew I would eat it if I cooked it, so I didn't.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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SmokeyPitt said:Burgers look great! Just to clarify- were the burgers cooked in the bacon grease? If so, bonus points awarded .Yes the burgers were cooked in the bacon greases.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@griffin ..... Damn that looks good. I love me some fried sauerkraut. I was thinking bout doing a pineapple upside down cake too. But now the rain has set in.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@griffin, you always impress me. Thanks for your submissions...they are great. I asked you (at least I think I did) on your Jimmy Dean Links post what meat grinder you used. I can't find that thread again so was wondering if you minded sharing on here?Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
@r270ba.. I asked the same question. Here's the response(s)---------------------------------------------------------------------------------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
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@texanofthenorth thanks!Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
ok....decided to cook tonight cast iron style. Faux Cochon de Lait. Google "nibble me this, faux cdl"3 1/2 pound boston buttTied and rubbed with Dizzy DustSeared at 400 degreesMilk, cream and spices mixtureTurned every 30 min...cooked at 325, covered for 2 1/2 hours until 200 degreesNext...red wine vinegar based slawPulled the pork and poured the remaining milk gravy over the pork. It comes out like a rich creamy cheese rue..the scrapings at the bottom are heavenly.I have never been a fan of vinegar slaw but damn this was good.Toasted hoagie rolls, pork covered in slaw...omg. The tartness of the slaw and richness of the pork were amazing. One of the best cooks i have produced. Literally, I would serve this in a restaurant.Green egg, dead animal and alcohol. The "Boro".. TN
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That looks great man! You have to click on the pics at the bottom to get the full appreciation. That pork looks like creamy porky goodness. The sammie looks off the heezie fo sheezie.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I cooked up some baked beans today in the dutch oven (almost 2 gallons of beans). The egg was busy for the first part of the cook, so I used the oven. But I put them on for a good smoking (still on there now). The pictures came from my phone, so sorry about the quality.Cooked up some baconFried some onions in bacon greaseAdded bacon back in with onionsAdded some bbq, brown sugar, molasses, Worcestershire sauce, jalapenoFilled it to the rim with a bit of clearance for stiringWent for a smoke with some hickory and cherry (first available pieces I grabbed)These beans look and smell great, and I can't wait to dig into them. Going to go give them a stir now to get some smoke towards the bottom of that dutch oven. Please like :-bdDunedin, FL
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Beans beans! Good fer yer heart!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Cast iron dutch oven stuffed peppers . Six bell peppers stuffed with ground chuck mixed the meat with some raising the steaks , diced red onion , rice and mozzarella cheese and stuffed the peppers full placed in the ci dutch oven and poured a vinegar ,garlic ,tomato sauce over them and a few crushed cloves of garlic on top of the sauce. red skin garlic mashed potatoes and mixed veggies as the sides .Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Another "oldie but a goodie" that belongs in here:Zippylip's deep dish mushroom pizza:-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
Hello all:
For your consideration... I wanted to cook similar to the way suckling pig (cochinita) is cooked in Barcelona. I did it with a half chicken instead.
Rubbed with 'salt lick' rub, injected a little too. Poked the skin a few more times to make sure it gets crispy. Put in an onion and 3 garlic cloves to the pan with just a drop of olive oil.
Indirect setup, cooked at 400 until 165 it. I cooked both halves, one in the cast iron griddle, and one 'naked'.. the one in the griddle was noticeably better, more tender and flavorful.
Once done, I took the griddle to the stove, blended the drippings smooth, whisked in some flour for a nice gravy. The gravy may have been the best part.
Quite good! I'll do this cook again, maybe with a pig if swmbo let's me
Nice day for a cookout and a drink or few.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
@bigphil that looks amazing. That is my kind of plate right there! I like the two plated pics- one with the pepper in tact and the other ready to commence the nom nom!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I'll throw my hat in the ring. First "long" egg and first use with the "new" dutch oven. Scored both a 7qt and a 3qt Copco enamel coated Dutch Ovens. Made in Denmark in the 60's-70's. Yay me. Made a Brunswick Stew in it. I sort of bastardized this recipe: http://allrecipes.com/recipe/get-a-husband-brunswick-stew/detail.aspxThe big changes include: Added some bacon, used 3/4 of a heavily smoked chicken left over from a buddy of mine's pig roast last Saturday, used 2 cans creamed corn and 1 can regular corm. Added a cup of butter beans, a cup of lima beans, a diced potato and a diced sweet potato. The BBQ sauce was also left over from the pig roast. Cooked it for a total of 4 hours at 225, uncovered. Used an handful or two of Jack Daniels wood chips. Nice color change on the dutch oven.....
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Some duck and a blackberry sauce.
Parissiene potatoes and some minis (needed more) in duck fat in CI casserole
Some baby mushrooms in a CI pan
Pork tenderloin for non-duck eaters
Seared the duck on a CI piece that I salvaged from a broken skillet
Everybody into the pool
Finish pics. Duck was perfect Medium rare but colour didn't show in the setting sunshine
Steve
Caledon, ON
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Show off!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@Little_Steven... how do you attach those pics so that I have to wait 5 minutes to see them all (or is that just my internet connection)?---------------------------------------------------------------------------------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
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I was editing it. I had a big space at the bottom I was trying to get rid of
Steve
Caledon, ON
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Okay... much better now. You should getting an extra point for plating the duck in the standard "V" formation.---------------------------------------------------------------------------------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
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Little Steven said:I was editing it. I had a big space at the bottom I was trying to get rid ofWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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That was sort of the idea B-) My wife got me the Lodge casserole a couple of years ago at Christmas. My favourite piece.
Steve
Caledon, ON
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Looks damn good LS!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Details to come, let's just say it was so good we had a gut ache from eating so much of it....
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Stupid picture wouldn't load... There we are... mmmmm...
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Little Steven looks great
^:)^ ^:)^Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips. -
Love the throwdowns... this weekend I made @U_tarded Cilantro Lime Chili Chicken - more or less... but damn that's an awesome way to make chicken... brine, rub, egg, rest, pull, simmer = beyond delicious!!!
Thanks for posting.
Toronto, Canada
Large BGE, Small BGE
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So I'm doing my throwdown cook on Friday, and I asked my wife if I could use one of our Le Creuset pieces on the Egg. I promised to take very good care of it and thoroughly restore it to pristine condition after use.Long story short, here's my new Lodge cast iron:[Northern] Virginia is for [meat] lovers.
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