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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Fish, pig, chicken and deer (lots of pics)

Dyal_SCDyal_SC Posts: 2,244

Been grilling a lot of ordinary stuff lately....not a lot of fancy stuff, but still stuff nonetheless.  :)  Took a few pics along the way.

Some sockeye salmon:

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A coupla center cut poke chops:

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A diet pepsi butted chicken....yeah, I know, there are better ways to grill chicken and the soda can doesn't do squat.....but I had the time...and just felt like giving the beer butt chicken accessory some love.  :)

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And finally some ground venison steaks tonight topped with caramelized onions.  I looooove Worcestershire Sauce.  :D

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2014 Co-Wing King
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Comments

  • calikingcaliking Posts: 6,720
    wow! you've been busy sir. That chicken looks mighty proud. What IT did you cook the salmon to? I can never seem to get that one right.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • FoghornFoghorn Posts: 2,250
    A smorgasbord.  Well done.

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

    San Antonio, TX

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  • six_eggsix_egg Posts: 603
    Great as always Dyal_SC.  ^:)^

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • JRWhiteeJRWhitee Posts: 2,583
    Good stuff Dyal.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Dyal_SCDyal_SC Posts: 2,244

    Thanks a lot, fellas'!  @caliking, I took the IT to around 150-155 deg f if I recall.  One thing I noticed about the sockeye salmon was that the fats seeped to the surface as it cooked.  It was sorta nasty looking...haha  Tasted great though...almost like a natural buttery baste.  :)  Never had that happen with any other salmon I've cooked. 

    2014 Co-Wing King
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