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.

What is the Best Recipe you have ever made on the Egg

2»

Comments

  • bigguy136bigguy136 Posts: 1,158

     

    henapple said:
    I love my briskets. Coopers BBQ in Llano, TX gave me their step by step instructions. I've brought some into work and my co-workers can't believe it even after being nuked. My neighbors always find a reason to stop over when they smell it. Here is my latest 19 lb packer
    Share the steps?

    I was going to do a post of how I do it and see if I can get the same traction as Travis did on his brisket
    :D

     

    Here are a few done photos

     

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • danv23danv23 Posts: 629
    henapple said:
    I love my briskets. Coopers BBQ in Llano, TX gave me their step by step instructions. I've brought some into work and my co-workers can't believe it even after being nuked. My neighbors always find a reason to stop over when they smell it. Here is my latest 19 lb packer
    Share the steps?
    I'll share mine!  http://eggheadforum.com/discussion/1152191/my-brisket-story-i-feel-like-a-pro#latest

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA - XL, L, Small
  • HotchHotch Posts: 2,409
    One of the best items that we have done is a Chorizo meatloaf. All the credit goes to the First Annual Athens Egg Fest. We were given the recipe. And yes it is as good or better the day after as a sandwich. Wow I think I may just do these again on the 4th and bunch of Fatties.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • BYS1981BYS1981 Posts: 2,416
    edited June 2013
    I don't have a best recipe, but the meal that got the best reaction from my wife was a reverse seared steak. I put salt and pepper on the steak and perfectly seared it to a medium, her ideal steak done temperature. my wife is big into sear marks and presentation, and that time I nailed it. I forget the cut, but I could remember it once at the butcher. it was from whole foods and a great steak.

    my wife has bragged about the steak to multiple guests, and wants me to go it again. I think I'll grab one tomorrow.

    happy wife, happy life after all.
  • my wife says it was the Lightning Green Shrimp.  

    And she may be correct!
  • AquacopAquacop Posts: 468
    Awesome, that brisket and the meatloaf look amazing, cant wait to try both of them, I would love to see the recipes if you both don't mind.
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 468
    Thanks BSY1981, I will try it
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 468
    Do you mind sharing the recipe gooddogjudge?
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 468
    These are awesome recipes, whose is the best?
    LBGE 2013 Located in Savannah, Georgia
  • travisstricktravisstrick Posts: 4,895
    SaltySam said:
    @travisstrick, I tried your pulled pork eggrolls and completely ruined them. I don't think I wrapped them tight enough. They were sopping wet. What kind of oil did you use? Even still, they tasted pretty good.
    Canola oil. 350 or fail. After each batch, let the oil get back up to temp. 
    Be careful, man! I've got a beverage here.
Sign In or Register to comment.
Click here for Forum Use Guidelines.