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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Under The Dome

TjcoleyTjcoley Posts: 3,353
For tonight, kept it quick and light.  Lobster, shrimp and jumbo lump crab, sautéed in garlic lime butter.  Cooked the lobster and shrimp until almost done, then added the crab to heat it up.  Served over angel hair pasta. Cheesy bread on the side.  
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • RACRAC Posts: 1,290
    Man call me next time and I'll be right over. NICE!

    Ricky

    Spring, TX

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  • nolaeggheadnolaegghead Posts: 12,415
    damn, that looks freakin' good
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • AquacopAquacop Posts: 466
    Are you kidding me, that looks awesome! How did it turn out?
    LBGE 2013 Located in Savannah, Georgia
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  • mb99zzmb99zz Posts: 182
    Amazing cook!
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  • hapsterhapster Posts: 6,019
    That's 5 star stuff right there...

    Send me a PM next time. I can be out in your neck of the woods in less than two hours ;)
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  • dlk7dlk7 Posts: 988
    Wow!!  Nice cook.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • tyenic1tyenic1 Posts: 149
    "quick and light" hahaha, good one.
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  • TjcoleyTjcoley Posts: 3,353
    Aquacop said:
    Are you kidding me, that looks awesome! How did it turn out?
    Turned out amazing.  First time on the Egg, although I've cooked it before in CI on a gasser side burner.  I've added a few scallops at times as well.  Only about a five minute cook, and with fresh pasta it's ready pretty quick.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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