Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Tonight's Cook - Lots of Pics

Dinner, started off with a meatloaf,  1 1/2 pounds of Ground Beef and 1/2 pound of Ground Pork, bag of Onion Soup mix, 2 eggs, 3/4 cups Bread Crumbs and 3/4 cups of Water.  Cooked indirect at 350 until 160 internal temperature.  Added Hickory and Cherry for a little bit of smoke

Dessert, Ice Cream Cone S'mores, Sugar Cone, alternating layers of pieces of marshmellow and Milk Chocolate Baking Chips (did not have any Hershey Bars available), indirect at 350 for about 10 minutes.

 

 

 

imageimageimageimageimageimage
·

Comments

  • Chris_WangChris_Wang Posts: 1,253
    Cool dessert. Meatloafs everywhere today! And they all look great.

    Ball Ground, GA

    ATL Sports Homer

     

    ·
  • That looks great!  Nice use of an ABT rack for the ice cream cone!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

    ·
  • MickeyMickey Posts: 16,025
    Nice cook.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Mattman3969Mattman3969 Posts: 4,157
    Outstanding !!

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
    ·
  • Dyal_SCDyal_SC Posts: 2,198
    That IS a cool dessert! Gonna hafta try that for the nieces and nephews!
    2014 Co-Wing King
    ·
  • mokadirmokadir Posts: 114
    If you've never tried it before, try cooking the loaf on the grate or V-rack with a drip pan underneath.  That way the bottom half isn't getting mushy boiling/cooking in fat at the end of the cook and there is more or the more flavorful outside (360 degrees) to enjoy.  I tried it a few years ago and will never cook it in the pan again, whether in the BGE or oven.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
    ·
  • How was the desert? I will also have to try that!
    ·
  • erbloveerblove Posts: 83
    Sooo...I'm going to have to try that smore's idea
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
    ·
Sign In or Register to comment.