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.

Some Recent Cooks

AcnAcn Posts: 1,737
Just a few cooks over the past couple of weeks, first salmon, 2 of those pieces had only salt and pepper, one had salt, pepper and fresh dill, and the last one had Crabby Dirt. Cooked with some alder chips dropped on the coals, with some green beans in a CI skillet.imageimage

Next up were boneless chicken breast, one with Simply Marvelous Cherry Rub, one with brown dog rib-a rub, and some yellow squash spears and thick sliced vidalia onion.


image
image

Next up; straight sausage and peppers, and (perhaps my first) an actual plated photo! Served with field peas.

image
image

Next, some simple chicken pieces with sweet potatoes.

image

Finally, thick cut, bone in pork chops, with broccoli in the CI skillet.

image

Tonight, the egg wasn't used for dinner, but will probably have its first brisket thrown on around 11. That'll probably get its own thread later.

LBGE

Pikesville, MD

Comments

  • henapplehenapple Posts: 15,575
    I like the way you cooked the peppers. Looks great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • FoghornFoghorn Posts: 3,894
    Great cooks. And keep us posted on the brisket progress. At least three of us put one on tonight.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • AcnAcn Posts: 1,737
    Foghorn said:

    Great cooks. And keep us posted on the brisket progress. At least three of us put one on tonight.

    Thanks! Brisket = fail, and pretty spectacular. Put it on at 11 last night, temp had stabilized about 280. Got up this morning at 5:30, egg had crept to 370 or so, brisket was around 210 and there was some pretty thick burnt ends.

    FTC'd, I'll get out a NY strip to grill up for dinner and I'll see what I can salvage from the brisket at lunch.

    LBGE

    Pikesville, MD

  • GQuizGQuiz Posts: 690
    How long did you cook the broccoli underneath the pork chops? No problem with the drippings?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • mgoblue0484mgoblue0484 Posts: 112
    What did you use to geri-rig your top grate. I was looking to do something similar

    GO BLUE!

    Springfield, Va

  • AcnAcn Posts: 1,737
    GQuiz said:

    How long did you cook the broccoli underneath the pork chops? No problem with the drippings?

    The broccoli took about 25 minutes, I didn't really worry about pork drippings, I had started that a couple of minutes earlier, so it had a bit of color on the bottom, and I did a reverse sear with it, so it came off 5-7 minutes before the broccoli, and the broccoli finished as the egg bumped up to 500+ degrees.

    LBGE

    Pikesville, MD

  • AcnAcn Posts: 1,737

    What did you use to geri-rig your top grate. I was looking to do something similar

    We did a group buy for that a couple of months ago, if you search the forum you should find the manufacturer.

    LBGE

    Pikesville, MD

Sign In or Register to comment.
Click here for Forum Use Guidelines.